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James H. Schutte
Apiaceae
Petroselinum crispum
Parsley
Whether flat or curly-leaved, the leaves of parsley impart a fresh, green taste to food that helps clean the palate. This popular herb originates from southern Europe but is used and enjoyed by cultures throughout the world. It forms neat clumps of leaves that can be harvested throughout the growing season. These are used to season salads, soups, meats and pasta dishes. Parsley is ready to harvest around 70 to 80 days after planting.
Parsley forms a rosette of bright green, flattened or curly leaves. The plant is technically a biennial but is most often grown as an annual. In its second summer, it produces insignificant, dill-like umbels of yellow-green flowers. The seed that follows will fall to the ground and often germinate. After blooming and setting seed, the plant will die.
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 smaller and have a bitter taste, so it’s best to start a new crop each year. Plants are commonly grown from seed and planted in spring. They can also be planted in fall in areas with mild winters.
This is a must for the herb or vegetable garden. It also works well in container plantings or as a lush foliage plant in mixed borders. The leaves are a favorite food for black swallowtail larvae, so it’s an excellent choice for butterfly gardens as well.
9 - 1
6 - 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, Partial Sun
1'-3' / 0.3m - 0.9m
1'-2' / 0.3m - 0.6m
Early Summer, Summer
Southern Europe
Neutral
Well Drained
Loam, Sand
Fast
Average Water
Clump-Forming
Spring, Summer, Fall
Showy
Yellow Green
Sandy Brown
Green, Dark Green
No
Yes
Single
Medium
Glossy
Semi-Evergreen
Container, Edible, Herb / Vegetable, Mixed Border
Butterflies
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