Parsley produces steady harvests and grows well in cool conditions. With regular cutting, it stays productive for months.
Overview
Parsley (Petroselinum crispum) is a biennial herb usually grown as an annual. It prefers rich soil, steady moisture, and cool to moderate temperatures.
Primary uses
Fresh cooking
Soups, sauces, and salads
Freezing and freeze-drying
Common Parsley Varieties
Flat-leaf parsley
Stronger flavor
Curly parsley
Milder, more compact
Hamburg parsley
Grown for roots and leaves
Growing Conditions
Sun
Full sun to partial shade
Soil
Fertile, well-drained
Water
Consistent moisture
How to Plant (Including Companion Planting)
Grow from seed or transplants
When to plant
Early spring
Spacing
6 to 10 inches
Containers vs ground
Works well in both
Companion planting
Tomatoes
Peppers
Chives
Avoid planting with dry-soil herbs
Grow Guide Resources
Parsley seeds or plants
Containers
Garden scissors
Hand trowel
Watering can
Plant markers
Ongoing Care (Including Fertilizer)
Water regularly
Harvest often
Light feeding improves growth
Pests & Problems
Aphids
Leaf spot
Caterpillars
Harvesting Parsley
When to harvest
At 6 inches
How to harvest
Cut outer stems at the base
How much
Up to one-third at a time
Using & Preserving Parsley
Fresh use
Freezing
Freeze-drying for long-term storage
How to Preserve Herbs
How to Store Freeze Dried Herbs
Recipe: Parsley Lemon Salad – Coming Soon
Gardener’s Notes
Parsley performs best when harvested regularly. Cutting from the outside encourages continued growth.
