Parsley is a widely favored and adaptable herb, used in kitchens for garnishing dishes and flavoring sauces, soups, and salads. It’s a rewarding plant for home gardeners, especially beginners, due to its ease of growth.
Growing Parsley
Starting parsley can be done by direct sowing seeds outdoors or by beginning them indoors for later transplanting. When direct sowing, plant seeds about 1/4 inch deep and 6 to 8 inches apart after the last frost. Germination is slow, taking two to three weeks or more.
For an earlier start, seeds can be initiated indoors six to eight weeks before the last expected frost. Once seedlings develop a few sets of true leaves and outdoor temperatures consistently remain above 50°F (10°C), transplant them carefully, disturbing roots as little as possible.
Parsley thrives in well-drained soil with a pH between 6.0 and 7.0. Amend heavy clay soils with organic matter like compost to improve drainage and aeration, preventing waterlogging.
Two main types of parsley are grown: curly leaf (Petroselinum crispum) and flat-leaf, or Italian, parsley (Petroselinum neapolitanum). While both have similar growing requirements, flat-leaf varieties often mature faster and have a stronger flavor. Curly leaf parsley, with its ruffled texture, is chosen for its ornamental appeal as a garnish.
Caring for Parsley
Parsley flourishes in full sun (at least six hours daily) but tolerates partial shade, especially in hotter climates where afternoon shade prevents scorching.
Consistent moisture is important for parsley; it prefers evenly moist soil without becoming waterlogged. Water deeply when the top inch of soil feels dry, typically every two to three days. Water at the base of the plant to avoid fungal diseases from overhead watering.
Applying organic mulch, such as straw or shredded leaves, around the base helps retain soil moisture and suppress weeds. Light cultivation improves aeration; avoid deep digging to prevent root damage.
Parsley is not a heavy feeder. If soil is poor, apply a balanced organic liquid fertilizer once a month. Incorporating well-rotted compost before planting often provides sufficient nutrients for the entire growing season.
Parsley prefers moderate temperatures, ideally between 50°F and 70°F (10°C to 21°C). It tolerates light frosts, but prolonged cold or extreme heat can stress the plant. Good air circulation prevents fungal problems in humid environments.
Harvesting Parsley
Harvesting parsley encourages continuous growth and ensures a steady supply of fresh leaves. Begin harvesting once the plant is established and has at least three leaf segments, typically 60 to 90 days after sowing. Early, light harvests stimulate further leaf production.
Use sharp scissors or pruning shears to snip the outer stems at their base, close to the soil line. This encourages new growth from the center, promoting a bushier habit. Avoid harvesting more than one-third of the plant at any one time to prevent stress and allow quick recovery.
Parsley can be harvested frequently (every two to three weeks) once well-established. Regular harvesting maintains vigor and prevents premature bolting. Consistent removal of older, outer leaves directs the plant’s energy towards producing tender, new foliage.
For storing fresh parsley, rinse harvested sprigs under cool water and pat them dry. Place stems in a glass of water and cover leaves loosely with a plastic bag. Stored this way in the refrigerator, parsley remains fresh for up to two weeks.
Common Parsley Problems
Yellowing leaves often signal an underlying issue. Overwatering is a common culprit, as soggy soil deprives roots of oxygen. Insufficient light or nutrient deficiency (particularly nitrogen) also cause yellowing, indicating a need for more sun or a light feeding.
Pests like aphids and the green and black striped parsley worm (larva of the black swallowtail butterfly) can affect plants. Aphids can be dislodged with a strong water spray. Parsley worms are often best left alone, as they are beneficial pollinators in their adult stage. For significant infestations, insecticidal soap can be used.
Bolting, or going to seed, is common, especially during hot weather or stress. When parsley bolts, it sends up a tall flower stalk, and its leaves become bitter. While bolting cannot be stopped once it begins, adequate water, partial shade during hot periods, and regular harvesting can delay it and extend leafy production.
Fungal diseases, such as leaf spot or powdery mildew, may affect parsley, particularly in humid conditions or when plants are too crowded. Ensuring good air circulation and avoiding overhead watering prevents these issues. If a fungal problem appears, remove affected leaves and apply an appropriate organic fungicide.