Parsley Petroselinum crispum

Parsley is a hardy biennial that is usually grown as an annual in the carrot family (Apiaceae). It is native to the Mediterranean area. The genus name comes from the Greek words for rock and celery because it was often found in rocky Greece hillsides. The specific epithet means crinkled or closely curled.

Parsley prefers consistently moist, well-drained rich soil in full sun or light shade. They grow better in cool summer areas and can wilt in the hot humid deep South. It is easier to grow from seedlings because the germination period is long. Plant seedlings after the spring frost 8-12” apart. You can start seeds indoors before the spring frost or outdoors after the spring frost or midsummer. Minimize disturbance of the taproot when transplanting the parsley. They grow about a foot tall the first year. They grow 2-3 feet and produce a greenish-yellow flower and seeds the second year. The parsley may reseed itself after the second year. The leaves are not as flavorful when it flowers. You can overwinter parsley inside before the temperatures drop to the 20s. When grown indoors, keep it in bright light and water well. Outdoor parsley should be fertilized twice during the growing season and more often if indoors. For continuous growth, snip the outside stalks when harvesting. Parsley can be harvested when they are approximately 8 inches in height.

The ancient Greeks used to cover their tombs with wreaths of parsley. Other traditional uses include chewed parsley as a breath freshener, root juice for anti-swelling, tea leaves for digestion, and a poultice for dressing wounds and insect bites. Today, the dark green leaves are widely used as a garnish and flavoring in a variety of foods. The leaves and root can also be dried and used as flavoring. It is high in vitamin A, vitamin C, several of the B complex vitamins and a number of minerals including potassium, iron, copper and manganese. Parsley contains volatile oils like myristicin when could slow down cancer growth. It is also important as a food source for the black swallowtail butterfly larvae. The curly-leaved variety is the most popular and often used as a garnish. The Italian flat-leaf variety has the strongest and sweetest flavor of the varieties.

In addition to planting in an edible garden, parsley can be planted with ornamentals. Parsley, especially the curly-leaved variety, can be placed in an ornamental border for architectural interest. If allowed to flower, they look similar to Queen Anne’s Lace and attract butterflies. It can also be planted in containers, hanging baskets, and mass planting.

Insects, Diseases, and Other Plant Problems: Septoria leaf spot and stem rot. Carrot weevil, flea beetles, leafhoppers and tarnished plant bugs.

VIDEO Created by Laura Barth for "Vegetables, Herbs, Fruits, and Nuts", a plant identification course offered in partnership with Longwood Gardens.