Raw / fresh
Use fresh leaves raw as garnish, in salads, dressings, pestos, chutneys, teas, and herb sauces.
Herbs
Parsley growing guide
Biennial herb used as both a garnish and a cooking herb. Flat-leaf varieties have more flavour; curly types are more decorative. Slow to germinate but very productive once established.
14-28 daysGermination
70-90 daysHarvest
20 cmSpacing
0.5 cmSow depth
Full/PartSun
HardyFrost
2 cm/weekWater
6-7pH
Planting calendar by climate
Use these windows as a public guide. Plotera can personalise tasks around your saved garden, location and planting dates.
| Climate | Sow | Transplant / Plant | Harvest |
|---|---|---|---|
| Tropical | Apr - Aug | Apr - Aug | Jun - Oct |
| Subtropical | Mar - Aug | Mar - Aug | May - Oct |
| Mediterranean | Feb - Sep | Feb - Sep | Apr - Nov |
| Temperate | Feb - Sep | Feb - Sep | Apr - Nov |
| Cool | Feb - Aug | Feb - Aug | Apr - Oct |
| Arid | Mar - Aug | Mar - Aug | May - Oct |
Cooking and eating ideas
A quick garden-to-table guide for using Parsley after harvest.
Cooked
Add near the end of cooking to soups, curries, stir-fries, eggs, noodles, or sauces to keep aroma bright.
Store / preserve
Freeze, dry, make pesto, herb oil, vinegar, infused salt, or paste.
Try: Fresh garnish, Pesto or chutney, Herb tea, Infused oil.
Good companions
Tomato, Asparagus, Rose, Carrot
Avoid near
Lettuce
Growing note
Soak seeds overnight before planting to speed up slow germination.
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