Parsley (Petrosilenum crispum) is a biennial herb, meaning it grows leaves in its first year, then flowers and sets seed in its second. So it’s usually treated as an annual and discarded after its first year, then resown each spring. Parsley is easy to grow from seed, but can be slow to germinate. You can either sow outdoors, where it is to grow, or sow indoors and transplant outside later. It can also be grown indoors on a sunny windowsill. Reaching about 30cm tall, parsley forms a leafy rosette that can be picked repeatedly, taking a few leaves per plant each time. A row of parsley makes an attracted edging to beds, especially the curly types, and it also grows well in containers. So however small your growing space, you’re sure to have room for a few parsley plants.
Parsley yield is approximately 20-60 cwt/acre. Parsley leaves are ready for use about 3 months after seeding. A few leaves at a time may be removed form each plant, or the entire bunch of leaves may be removed for use.
| Product Name | Parsley |
| Origin | Spain & UK |
| Family | Umbellifers |
| Binomial name | Petroselinum crispum |
No winter protection is required, but the plant does not form fresh leaves in the cold season. However, for parsley in pots there is a risk that the plant will freeze through together with the soil. So, it is best to choose a place as frost-free as possible and protect the plants in case of severe frost.
Space parsley plants 6 to 8 inches apart in an area with full sun and nutrient-rich, well-drained soil with a pH of 5.5 to 6.7. Offer partial shade if growing in warm climates. Before planting, ensure your native soil is packed with nutrients by mixing in several inches of aged compost or other rich organic matter.