- Plant Type: Annual
- Sun: Full Sun/Part Shade
- Plant Size: 1 foot tall
- Culinary Use: Leaves for garnish, seasoning, salads
The beautiful curly leaves of this parsley are loaded with vitamins, minerals, and an abundance of fresh flavor and color. Curly parsley is a great garnish to make any dish pretty. In the garden it's a favorite food of the beautiful black swallowtail caterpillar. They can strip a plant of all its leaves, so many gardeners plant extra to share.
Parsley is notoriously hard to grow from seed, so these transplants are definitely your best bet. Plant in spring and fall in full sun, or part shade in areas with hot, sunny summers. In zones 7 and warmer, frost-proof parsley lasts through winter; it’s a great choice for a winter garden with other cool-season herbs, veggies, and flowers. It will bloom and go to seed the second spring, though; pull up and replace plants when they flower.
Plant Spacing: 12-18 inches. Plants Per Person: 1 to 2 for garnish; 2 to 4 for parsley salad.
Secrets to Success »
Make sure parsley doesn’t wilt or yellow by giving the plants rich, moist soil, and keeping the roots cool with mulch. Fertilize regularly with Bonnie Herb & Vegetable Plant Food, especially after harvests. In fall, cut back spring-planted parsley and supply another dose of fertilizer.
Harvest and Use »
Cut the leafy stems from the plant at the base of the stem, taking larger outer leaves first. Add chopped parsley to dishes near the end of cooking or right before serving to retain its fresh flavor. Tabouli, sometimes called parsley salad, is one great use for a large curled parsley harvest Parsley is an excellent source of vitamins C, A, and E, and iron. Another bonus is its natural breath-freshening power.
Try these garden companions »
- Tomatoes, onions, and cucumbers for tabouli salad.
- Thyme, sage, oregano, kale, collards, lettuce, Brussels sprouts, spinach for winter herb and vegetable gardens.
- Pansies and violas in winter landscapes and containers.