Parsley
Petroselinum crispum
Parsley is the indispensable kitchen herb — curly or flat-leaved (the latter preferred by cooks for its stronger flavour), it is used in virtually every cuisine. It is biennial, producing leaves in its first year and going to seed in its second. Famously slow to germinate, but worth every bit of patience.
SowingBoth methods
Sunlight☀️ Full sun
Water💧💧 Moderate
Days to harvest70–90
Soil pH6–7
Spacing20cm × 30cm
Planting Calendar
Sow indoorsSow outdoorsTransplantHarvest
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Germination
Parsley is notoriously slow to germinate — up to 4–6 weeks. Pouring boiling water along the drill before sowing is said to improve germination by breaking down the seed coat. Keep the seedbed consistently moist and do not give up — germination can be erratic.Varieties
Flat-leaf (Italian) parsley has a stronger, more complex flavour preferred by chefs. Curly parsley is hardier and more decorative. Hamburg parsley (var. tuberosum) is grown for its edible root as well as leaves.Biennial Nature
Parsley is biennial — it grows leaves in year one and sets seed in year two. For continuous supply, sow two batches: one in spring for the current year and one in summer for next year's harvest.Soil: Rich, well-drained, fertile soil with consistent moisture.