Curled Parsley
- botanical name: Petroselenum crispum
- annual, biennial zones 5-8
- height 18-24″
- spacing 12″ apart
- partial shade
- average-rich, well-drained soil
- uses in garden: as a border, great in containers, as an edging, fragrant
- use in gazpacho, tossed salads, pasta salads, warm soups, use in combination with other herbs like Basil, Oregano, and Thyme
- attracts butterflies
*Please note: We accept plant orders at any time of the year and if you prefer to place an order outside our regular shipping months of April-May, ordering is still easy. “Why we only ship in April and May”
Due to the nature of shipping live plants, when you place an order, we will simply hold your order and ship it at the proper time for your zone, when weather permits in April 2013. Seed packets are shipped year round through USPS.
For more information see our “Ordering and Shipping Policy.”
Parsley is certainly one of the most versatile and widely used herbs of all, and Curled Parsley has the added benefit of being a gorgeous plant. As a garnish it is suitable for the most humble table to the most posh restaurants, with its delightfully bright color and curly fringed foliage. Parsley is a refreshing, cooling herb and is most distinct in dishes such as gazpacho, tossed salads, pasta salads, warm soups and in combination with other classic Italian herbs such as Basil, Oregano, and Thyme. The leaves are rich in vitamins A, B, and C.
Curled Parsley is actually a biennial because it reseeds itself. It is not a bad idea to re-plant new parsley every year, however, since it is a lovely and useful plant. Caterpillars adore it; you will be hatching beautiful monarch butterflies and others in the late summer. Find great Parsley recipes here!
Curled Parsley seeds are also available. Purchase them here.
Sowing Instructions:
Sow seed directly into fine garden soil or start indoors early, then transplant in spring when all danger of frost has passed. Spread seed on warm soil and cover with 1/8-1/4 inch fine soil. Seeds will germinate in 14-30 days. Once plants are two to three inches tall, thin to space plants 12 inches apart. 75 days to harvest.
To harvest: Best when used fresh, although Parsley dries well and retains much of its flavor. Harvest plants just before flowering, bunch stems together and hang in a cool and airy place to dry. Once dry, strip the leaves from the stem and store in an airtight container. For fresh use, snip leaves or small sections of the plant after it has reached six inches in height. Keeping Parsley clipped in this way will help the plant to bush out and encourage more foliage growth.
Many people skip the drying process altogether and simply chop the leaves finely, and either – add a small amount of water and freeze in ice cube trays for later use, or add the chopped leaves to softened butter. The Parsley butter, when stored in an airtight container in the refrigerator, will last for several weeks. Try adding other herbs like chives to improve flavor.
