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Petroselinum selections


Perk up your garden and your mealtimes by adding parsley to your growing roster. The only maintenance this fuss-free herb requires is planting and harvesting. Give plants evenly moist, well-drained soil, and you'll enjoy fresh green flavors in no time. Curly leaf parsley brings a crisp taste to salads, vegetables, and herb butters, and it's a key ingredient in bouquet garni and fines herbes, an herb blend used in French cuisine. Flat-leaf Italian parsley boasts a stronger flavor that holds up well in cooking, earning this herb a place in soups, stews, and sauces.

In the garden, both parsleys thrive in beds or containers. Curly leaf parsley makes a handsome edging for planting beds, particularly when paired with a contrasting foliage texture, such as upright chives or fat-leaf basil. Black swallowtail butterflies lay eggs on curly parsley. Look for black, green, and yellow striped caterpillars munching their way along stems.

Plant Type:
Plant Height:
8-24 inches tall
Plant Width:
8-24 inches wide
Flower Color:
Flowers are cream to white
Bloom Time:
Flowers mid- to late summer
Landscape Uses:
Containers,Beds & Borders
Special Features:
Attractive Foliage,Dried Flowers,Attracts Butterflies
Top Varieties

Petroselinum crispum 'Moss Curled' unfurls leaves with a clean, crisp flavor that doesn't hold up well in cooking.
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Petroselinum neapolitanum is great for seasoning hot dishes, since its flavor holds up well under heat.
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Harvest Tips
Cut parsley as needed throughout the growing season. Harvest by snipping outer stems to about 1 inch above soil. If you're not harvesting parsley regularly, rejuvenate leggy plants by pruning them midway through the growing season.

Use parsley fresh; cut stems keep in the refrigerator up to one month when wrapped in a damp towel. To preserve parsley, dry stems by bundling and hanging in dark place or spreading in a single layer on screens. When leaves are dry, crumble and store in airtight containers. Freeze fresh parsley in zipper storage bags, chopped in ice cubes, or formed into a paste with olive oil and placed in a flat layer in storage bags.