How to Grow Parsley

General Information

Botanical Name:

Petroselinum crispum

Common Names:

Parsley, Italian parsley, flat-leaf parsley, curly parsley

Plant Family:

Apiaceae

Type:

Biennial; Culinary; Medicinal; Aromatic; Cool Season

Our Favorite Varieties:

Italian Flat Leaf (Einfache Schnitt 2), Triple Moss Curled

Know Before You Grow

Growing Zones:

2 to 11

Frost Hardy:

Yes

Heat Tolerant:

Moderate

Stratification:

No

Rows, Beds, Containers:

Yes to all three

Starting from Seed

When:

Start indoors 6–8 weeks before last frost, or direct sow in spring. In mild climates, it can also be sown in cooler fall or winter weather.

Soil:

Seed-starting mix

Depth:

1/8″ to 1/4″

Water:

Keep evenly moist, not soggy

Germination:

14–30 days

Up Pot:

Up pot when seedlings are large enough to handle and need more root room

Light:

14–16 hours under grow lights indoors; full sun to part shade outdoors

Soil Temperature:

65°F–70°F

Heat Mat:

Helpful, but not required

Harden Off:

Yes, 7–10 days before transplanting

Row, Bed, Container Prep

Soil:

Moderately rich, moist, well-drained soil

pH:

6.0–7.0

Soil Depth or Pot Size:

8–10 inches of workable soil; one plant does well in an 8–10 inch pot

Trellis:

no

Fertilizer/Feed:

Parsley likes fertile soil. Side-dress with compost or a balanced fertilizer once or twice during the growing season if needed.

Compost:

Mix in compost before planting

Transplanting/Up Potting

When:

When seedlings are sturdy and outdoor conditions are suitable

How:

Transplant gently and keep the root ball intact as much as possible

Depth:

Same depth it was growing before

Spacing:

8–12 inches apart

Mulch:

Optional light mulch to help hold moisture

Water:

Water in well after transplanting and keep evenly moist while it establishes

Direct Sowing

When:

In spring as soon as the soil can be worked, or during cool-season windows in milder climates

Depth:

1/8″ to 1/4″

Spacing:

Sow thicker, then thin to 8–10 inches apart

Water:

Keep the seed zone evenly moist until germination and establishment

Light:

Full sun to part shade

# in Sq. Ft. Planting:

1 for full-size plants; 4 for smaller plants harvested often

Growing Care

Fertilizer/Feed:

Side-dress with compost or a balanced fertilizer once or twice during the growing season if needed

Days to Maturity:

70–90 days from seed

Water:

Keep evenly moist

Pruning/Harvesting:

Snip the outer stalks first for continuous growth

Mulching:

Light mulch can help keep roots cool and conserve moisture

Pollination:

Not needed for leaf production

Companions & Antagonists

Plant Family:

Antagonists:

Tomatoes

None. Do not crowd Parsley with large or shading plants.

Asparagus

–

Chives

–

Attracts & Repels

Attracts:

Repels:

Swallowtail butterflies and beneficial insects when flowering

Often included in mixed herb plantings, but no major specific repellent effect is strongly established

Pests & Disease

Pests:

Disease:

Aphids

Leaf spots

Caterpillars

Crown Rot

Spider Mites

Root Rot

–

Damping Off

Seed Saving

When:

In the second year, after the plant flowers and seed heads mature

Method:

Let seed heads dry on the plant, then cut, dry further if needed, and rub out the seed

Harvest Time

When:

Once plants are established and have enough outer stalks to spare

How:

Cut or snip outer stalks at the base rather than shearing the whole top

What:

Leaves and tender stalks

Storing:

Best used fresh. For short-term storage, trim ends and place stems in water, or refrigerate

Preservation Methods:

Drying, freezing, herb butter, pesto-style blends

Medicinal Uses:

Traditionally Used for:

Traditionally used for urinary tract complaints, kidney stones, digestive complaints, gas, fluid retention, and cough

Forms:

Tea/infusion, fresh herb, dried herb, juice, tincture, poultice

Dosage or Application:

Traditional use varies widely by form. Parsley has been used as teas, juices, extracts, and fresh herb, but household dosage varies enough that it is better handled case by case by preparation.

NOTICE:

This information is based on historical/traditional fact. It is for educational purposes only. Lowe Bridges Farm will not be held liable for your use of this information. Your use of this information and the results thereof is your responsibility, and yours alone.

Culinary Uses:

Flavor Profile:

Fresh, green, slightly peppery, slightly bitter

Best Used In:

Sauces, soups, salads, meats, vegetables, potatoes, eggs, stuffing, garnishes

Forms:

Fresh leaf, chopped, whole leaf, dried, minced

As an Aromatic:

Used for:

Parsleys fresh, green, clean scent is used more for freshness and bright herbal character than for heavy aromatic strength.

How:

Fresh in herb bundles, bouquets, fresh arrangements, kitchen herb use, or lightly dried blends

Troubleshooting

Rotting at base:

Usually soggy soil or poor drainage.

Weak growth:

Too much shade, crowding, or poor fertility.

Bolting

Heat or second-year growth. Parsley is a biennial.

Yellowing Leaves

Often uneven moisture, and outer leaves aging out.

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