Kiambu Farmer Finds Success with Parsley Cultivation

KIAMBUI—Stephen Wachira, a farmer in Kimunya, Kiambu County, has found notable success by focusing on parsley cultivation, a shift that has significantly boosted his agricultural income.

According to Kenya News Agency, after experimenting with various crops, he chose to focus on parsley due to its profitability, starting with a capital of Sh15,000. He sourced his initial farming knowledge from seasoned agribusiness professionals, which guided his early decisions. Wachira grows parsley along with other herbs on his farm located along Kenyatta Road, utilizing well-drained, organically rich soil enhanced with chicken or goat manure.

Wachira emphasized the importance of using high-quality, certified seeds for cultivation, noting that the type of parsley he grows, premium Italian Parsley, requires careful tending and consistent soil moisture to thrive. He pointed out that parsley reaches maturity in three months and can be harvested for up to six months thereafter.

From his half-acre farm, Wachira can produce approximately 1,000 kilograms of parsley, which he sells for between Sh100 and Sh150 per kilogram, depending on market demand. This operation nets him an income of Sh100,000 to Sh150,000. He noted a growing local demand for parsley, particularly from hotels and herbal juice manufacturers, although a significant portion of the crop is exported to international markets.

Wachira advises new farmers to conduct thorough market research, assess soil quality, and learn effective crop management techniques to ensure success. He also recommends visiting established farms, investing in quality seeds, and seeking expert advice in the field.