parsley- any tips?

I get through a lot of parsley in the kitchen but have never managed a decent crop. Either it's puny and fails to thrive or it goes yellow, or it bolts. This year I'm thinking of starting off indoors then growing on in my raised bed.
Any tips on ensuring healthy plants? Do they like a rich soil - should I prepare the soil with horse manure? Are there any companion crops they like? Thanks for any tips.

I was just going to say grow the Italian flat leaf parsley because I think it makes a stonger plant 
it likes a soil that doesn't dry out, and will even take a bit of shade -unlike the other mediterranean-type herbs which like to be baked.

We all do it differently don't we?

I'm the same as Larnman, sowing wise - thick sown Champion Moss Curled, germinated in the frost free greenhouse, then hardened off, but I break mne up into clumps and plant direct in the ground.

Thanks everyone. I think I'll try partial shade this year then and plant lots maybe in 2 different sites.