Ready to grow? Get parsley from our trusted partner nurseries and seed suppliers.
Links may earn GrowScore a small commission at no extra cost to you.
Parsley (Curly) is the most widely recognized garnish herb in the world, producing dense, tightly ruffled bright-green leaves with a mild, fresh flavor and high vitamin C and K content. Growing as a biennial in zones 5–9, it forms compact 12-inch clumps that overwinter in mild climates and bolt to flower in its second year. The curly leaf texture holds dressings and sauces well, making it ideal for tabbouleh, chimichurri, and herb butters. It's one of the easiest herbs to grow in containers or garden beds, and regular harvesting of outer stems promotes continuous new growth throughout the season.
Sow parsley indoors 10–12 weeks before last frost — it's famously slow to germinate (3–4 weeks). Soaking seeds in warm water for 24 hours speeds germination. Transplant outdoors after last frost, spacing 8–10 inches apart in rich, moist, well-drained soil. Parsley tolerates partial shade and often benefits from afternoon shade in hot climates. Water consistently and mulch to retain moisture. Fertilize every 4–6 weeks with a nitrogen-rich liquid fertilizer to keep leaves lush and green. Harvest outer stems from the base, leaving the inner rosette to continue growing. In zones 5–9, parsley overwinters and produces a final spring harvest before bolting in its second year.
More herb that grow in similar conditions:
Find the best deal on parsley from top-rated retailers. We may earn a commission if you buy through these links.