Apiaceae
Petroselinum crispum
Parsley
Parsley is a popular herb that originates from southern Europe. It forms neat clumps of leaves that can easily be harvested throughout the growing season. These have a fresh flavor and are used to offer color and flavor to a variety if salads, soups, meats and pasta dishes.
Parsley is technically a biennial, but is most often grown as an annual. In its second year, it produces insignificant yellow-green flowers in the summer. After blooming the plant usually dies.
Grow this herb in full sun and fertile, well-drained soil. Parsley tastes best in the first year during the cool season. In the second year, and during flowering, its leaves are less vigorous and taste bitter. The best flavor results from starting a new crop each year. Parsley is ready to harvest after 70 days.
This is a must for the herb garden, it also works well in container plantings. It is a favorite food for black swallowtail larvae, so its good for butterfly gardens as well.
Plants are commonly seed grown and planted in the ground in spring or fall in areas with mild winters. Before germination, seed should remain evenly moist.
9 - 1
5 - 9
A3, 1a, 1b, 2a, 2b, 3a, 3b, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24
Herb
Full Sun
6"-12" / 15.2cm - 30.5cm
8"-18" / 20.3cm - 45.7cm
Summer
Southern Europe
Acidic, Neutral, Alkaline
Well Drained
Loam, Sand
Fast
Average Water
Clump-Forming
Spring, Summer, Fall
Insignificant
Yellow Green
Green
No
Yes
Single
Medium
Glossy
Bedding Plant, Container, Edible, Herb / Vegetable, Mixed Border
Butterflies