Parsley: Sowing, Planting, Growing

Botany

Parsley (Petroselinum sativum L.) is a biennial herbaceous plant belonging, like carrots, parsnips, and fennel, to the large family of umbellifers or Apiaceae.

The most well-known varieties are flat-leaf parsley and curly parsley (Petroselinum sativum var. crispum), grown for their aromatic leaves which enhance the flavour of dishes. Less common, root parsley (Petroselinum crispum radicosum) is cultivated for its root and foliage (less aromatic), grown similarly to carrots. Parsley plants typically reach 30 cm in height in their first year, though dwarf varieties are smaller. In their second year, flowering stems can grow up to 60 cm tall.

Parsley leaves are bright green, divided into three leaflets with deeply lobed segments. In its second year after sowing, parsley produces flowering stems bearing umbels of tiny greenish-yellow to white flowers from spring onwards. The pollination is entomophilous, requiring insects to transfer pollen. Insects are highly attracted to parsley’s nectar and pollen. By late summer, it goes to seed, producing small brown seeds.

In ancient Greece, parsley symbolised strength, appetite, and joie de vivre. It was also revered by the Romans, who introduced it across their empire, where it was primarily grown for decoration. It fell out of favour during the Middle Ages, when it became associated with death and poor harvests.

The main varieties of parsley

There are many varieties of parsley. They differ in the appearance of their foliage (flat or curly) as well as their size and growth habit, which can be more or less compact.

Curly or flat-leaf parsley – rather than choosing, grow both!

Flat-leaf parsley varieties

Curly parsley varieties

Root parsley varieties

An original variety to discover

Flat Parsley Seeds - Petroselinum crispum

Common or flat-leaf parsley is the variety typically used in cooking. It is decorative and has a more pronounced flavour than curly parsley. It produces large, dark green, loose, deeply lobed leaves that form rosettes.

• Flowering time February
• Height at maturity 70 cm

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Flat-Leaved Parsley Amsterdam

A classic variety, very easy to grow, with the advantage of fast growth in all types of soil.

• Height at maturity 60 cm

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Parsley Giant of Italy

A tall variety reaching 50 cm, with larger leaves than common flat-leaf parsley. Aromatic. Grows well in pots.

• Height at maturity 60 cm

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Laura Flat-leaf Parsley

A flat-leaf variety, similar to 'Géant d'Italie', with vigorous growth and broad, well-cut leaves. Compact habit and a more powerful, subtle aroma than the standard type. Harvest from April until the first frosts, and even longer if grown in pots.

• Height at maturity 60 cm

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Curly Parsley Alto - Vilmorin Seeds

A variety reaching 40 cm in height, with glossy dark green, curly foliage. Highly productive and cold-resistant. A Vilmorin selection.

• Height at maturity 40 cm

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Curly Parsley Bravour

A relatively low-growing, compact variety that tolerates cold particularly well. Its exceptional regrowth speed ensures high yields over an especially long harvesting period.

• Height at maturity 30 cm

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Champion Curly Parsley

A fine, curly variety, quite compact, with excellent cold tolerance. Good regrowth speed ensures high yields over a long period.

• Height at maturity 30 cm

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Petroselinum crispum Frisé vert foncé

The 'Grüne Perle' variety produces dark green, glossy foliage with very fine curls. Cold-resistant and quick to regrow after harvesting.

• Height at maturity 20 cm

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Petroselinum crispum Lisette

A dwarf variety, reaching a maximum height of 25 cm, perfectly suited to pot cultivation and very cold-resistant. Deeply curled, moss-like foliage makes it exceptionally compact and dense.

• Height at maturity 25 cm

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Parsley Moss Curled

A dwarf variety, reaching a maximum height of 25 cm, suitable for both garden and pot cultivation. Compact, with dense, deeply curled and finely cut foliage resembling moss.

• Height at maturity 25 cm

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Hamburg Parsley - Turnip-rooted Parsley

A variety producing a large, white taproot, 12–20 cm long. Grown for its leaves but primarily for this root, which resembles a parsnip or white carrot with a subtle nutty flavour.

• Height at maturity 60 cm

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Hamburg Parsley Pietruzska - Turnip-rooted Parsley

A parsley variety that develops a thick, whitish root around 15 cm long. Fleshy, it is eaten like parsnip or celeriac. Its leaves are used like common parsley. Cultivate as you would carrots.

• Height at maturity 40 cm

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Mitsuba Parsley - Ferme de Sainte Marthe Seeds

Mitsuba parsley, also known as Japanese parsley, is a different species (Cryptotaenia japonica). A perennial herbaceous condiment plant reaching 50 cm in height, it stands out for its remarkable yet milder flavour and crisp texture. Its long stems and clover-like leaves are used in the same way as flat or curly parsley.

• Height at maturity 50 cm

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Sowing parsley

Parsley isn’t a plant in a hurry to germinate; you should expect an average of 20 days for sprouting at a temperature of around 20°C. This period can extend up to a month at lower temperatures. To speed up germination, it’s advisable to soak the seeds in a glass of water for a full day.

Sowing can be done in different ways: in pots, in mini soil blocks, or directly in the ground.

Sowing in pots or mini soil blocks

Preparing seedlings is the easiest way to control parsley seed germination. This method also reduces the chore of thinning. Sowing in pots can be done from March under unheated cover. The optimal temperature for germination is 20°C (minimum 15°C).

To sow in pots or mini soil blocks:

• Start by filling your containers or preparing your mini soil blocks using a soil blocker with good seed compost,
• Moisten the substrate thoroughly without soaking it excessively,
• Place three or four seeds per pot or small soil block,
• Cover with a thin layer of compost (or sand),
• Water gently using a spray bottle,
• Repeat this last step until germination: the substrate must always remain moist.

Your parsley seedlings can be planted out in the ground once they have at least two true leaves in addition to the cotyledons present during germination.

Parsley sowing in mini soil blocks: 1) Seeds are soaked in water before sowing – 2) Mini soil blocks are sprayed – 3) Germination begins after just 8 days – 4) A few weeks later, the parsley is ready to be transplanted into the garden

Direct sowing in the ground

Direct sowing in the ground is usually done in April or May. It also has advantages: it’s quick and avoids disturbing the roots during transplanting.

To sow directly in the ground:

• Rake to break up any remaining clumps and create a fine seedbed,
• Water first to thoroughly moisten the soil,
• Sow your seeds in the desired location, being careful not to sow too many,
• Cover with a thin layer of soil or compost,
• Water gently using a watering can rose to avoid disturbing the seeds,
• Mark the sowing location with a label,
• Keep the soil moist until germination,
• Continue watering until the seedlings are well established, as young plants are vulnerable to water stress.

If you’ve sown too many seeds, you may need to thin them out: learn how in our advice sheet “Thinning Seedlings“.

Tip: To maintain soil moisture, you can cover the sowing with a fabric, such as burlap, until germination.

Planting parsley, in the garden or in pots

Planting parsley in the garden

Parsley plants are planted in the garden at the end of April, once the last severe frosts have passed. If the plants come from your own seedlings, you’ll typically plant them two or three months after sowing, or earlier if they’re well-branched and reach about ten centimetres in height.

When planting, maintain a spacing of 25 cm between two plants or two clumps of several plants.

As with sowing, planting should be done in loosened and weed-free soil. To plant your parsley:

• Dig a hole matching the size of the plant,
• Place your parsley plant,
• Fill the gaps with soil,
• Water thoroughly after planting.

Planting parsley in the garden

Planting parsley in pots

Growing parsley in pots on a balcony or windowsill is entirely possible. It’s actually very practical to always have some within easy reach.

To plant parsley in pots:

• Place some gravel or clay pebbles at the bottom of the pot to aid drainage.
• Fill the pot with good quality potting compost,
• Loosen the roots of your plant if necessary,
• Position the rootball in its new container, topping up with pre-moistened compost.
• Water them and protect from direct sun with an upturned crate until the plants are well established.

Note: Potted plants require regular watering – the compost should always remain moist!

→ Learn more about growing parsley in pots

Cultivation, care and watering

Parsley thrives in a wide range of soils but prefers humus-rich, well-draining and relatively cool soils. It can also be grown in pots. In the garden, whether sown from seeds or planted as seedlings, it should be placed in soil that has been previously loosened and thoroughly weeded. To achieve this, break up the soil using a grelinette or garden fork, taking care to remove any weeds.

Parsley doesn’t require much maintenance unless the summer turns dry. In that case, regular watering will be necessary to prevent it from dying. Be especially vigilant if you’re growing parsley in pots or if your soil is predominantly sandy and doesn’t retain moisture well.

A nutritious mulch made from dried grass clippings or even weeds (formerly called “weeds”) pulled from nearby will be highly beneficial for maintaining soil moisture, protecting it, and providing natural fertilisation.

→ Learn how to properly store your parsley in our tutorial!

Mulching around parsley plants helps maintain good soil moisture

Companion planting in the vegetable garden

In the vegetable garden, umbellifers (Apiaceae) and Alliaceae generally protect each other from their respective pests. A well-known pairing is carrots repelling onion flies and onions repelling carrot flies. When these two plants are grown near each other, they create a protective synergy against pests. Parsley, it should be noted, belongs to the Apiaceae family and thrives alongside onions, leeks, chives, etc. It is also said to enhance the fragrance of rose bushes. However, avoid growing parsley near other Apiaceae (carrots, celery, parsnips, fennel, coriander, etc.).

From a practical standpoint, in a home vegetable garden, it’s rare to grow entire rows of parsley. Instead, it’s best to allocate a spot at the end of a bed or a small square for this distinctive herb.

A few parsley plants at the end of a bed are enough for regular and generous harvests – Here, it is paired with chives

Harvesting and Storage

Harvesting Parsley

Parsley can be harvested in its first year, typically three months after sowing, once the plants reach about 15 cm in height. Harvesting continues, depending on your regional climate, until November or December. Simply snip the stems with scissors or pinch them off as needed for cooking.

Always begin harvesting by removing the outer leaves first without cutting the central shoot, as this stimulates the plant and encourages new growth.

To prolong leaf production into the second year, cut back flower stems in spring to force the plant to focus on foliage—unless you intend to collect seeds.

Storing Parsley

Parsley is best enjoyed fresh, picked as needed. However, if you’ve harvested more than required, here are some storage tips to avoid waste:

• For short-term use (within a week), place the stems in a glass of water. Change the water every couple of days to prevent the leaves from yellowing too quickly.
• To enjoy parsley in winter, you can freeze it. Wash and dry the sprigs thoroughly, then bundle them and store in a freezer bag.
• For drying, wash the branches, pat them dry, and hang them upside down in a dry, airy spot. Once brittle, crumble the leaves and store in an airtight container away from light.

Growing Your Own Parsley Seeds

At the end of the first year of cultivation, it’s entirely possible to keep your parsley plants. Being a biennial plant, it will produce its flowering stems in the second year of growth, allowing you to harvest a few leaves but most importantly collect your own seeds.

From late summer, in August-September of the second year, the umbels will dry out and the seeds will detach. Harvest the seeds by rubbing the umbels between your fingers to release them. You can also cut the umbels and continue drying them in a well-ventilated area until the seeds come off easily.

Another approach is simply to let the seeds self-sow naturally. They will germinate in late summer of the second year or in the following spring. This method isn’t ideal for gardeners who prefer neat, orderly beds, but for those practising natural gardening or permaculture, it’s perfectly suitable.

If you’re growing several parsley varieties, it’s best to let only one variety flower per year to avoid cross-pollination with other varieties. Also avoid letting celery flower in the same year, as it can hybridise with parsley. You might add a selection criterion by removing weaker or diseased plants. Finally, when harvesting seeds, keep only the main umbels – those whose seeds have the most nutrients and will germinate best.

Parsley seeds, ready for harvesting

Uses and Benefits of Parsley

Using Parsley in Cooking

Parsley is versatile in the kitchen, having a pot of parsley always to hand provides excellent culinary service!

It is often included in bouquets garnis alongside thyme, bay leaves and rosemary. Combine it with garlic and olive oil and you get the famous persillade, capable of enlivening any vegetable dish. It is also frequently used as a decorative element on plates (can you imagine devilled eggs without parsley?). It can be finely chopped and added to dishes at the end of cooking, just after removing them from the heat. This way, you avoid losing its flavour and degrading its vitamins.

Root parsley, on the other hand, is used in soups.

Storing and preparing parsley

The Benefits of Parsley

Parsley aids elimination and thus promotes good digestion. To benefit from these properties, you can prepare a parsley herbal tea by chopping the equivalent of a teaspoon of leaves per cup of boiling water. Let it steep for 5 minutes and strain before drinking.

Beyond its aromatic taste, parsley is a plant with many virtues:

• It prevents anaemia as it is rich in vitamins and minerals. Notably, it has very high levels of vitamins C and A: 100g of raw parsley contains four times more vitamin C than 100g of an orange and four times the recommended daily intake of vitamin A. To fully benefit from these vitamins, however, you should avoid degrading them through cooking
• It is a good stimulant for the nervous system
• It has detoxifying and diuretic properties that promote elimination.
• It speeds up the onset of menstruation and regulates the menstrual cycle
• It is also an effective plant for combating bad breath.