Parsley, Ache, Devil-and-Back-Ten-Times, Garden Parsley, Herb of Death, Herb Venus
Petroselinum crispum, commonly known as Parsley, is a hardy biennial herb cherished for its vibrant green leaves and rich, fresh flavor. Native to the Mediterranean region, it has a fascinating history rooted in both culinary traditions and medicinal practices. Today, it graces kitchens and gardens worldwide, valued for its versatility, ornamental appeal, and outstanding health benefits.
Parsley belongs to the Apiaceae family, one of the most prominent families of flowering plants with over 3,800 species. This family also includes popular herbs and vegetables such as chervil, celery, carrot, lovage, cumin, dill, fennel, and cilantro.
Parsley is a bushy biennial herb that forms a dense rosette of rich green, triangular, aromatic leaves, finely divided into either curly or flat leaflets. In its second year, the plant sends up tall stalks topped with small yellow-green flowers in umbels. However, the leaves become coarser and lose their best flavor once flowering begins.
Parsley grows up to 8–36 inches (20–90 cm) tall and 8–12 inches (20–30 cm) wide, and it will readily self-seed under suitable conditions.
Parsley is native to Southern Europe and the Mediterranean basin but has been cultivated worldwide for centuries.
Parsley behaves as a biennial in USDA zones 5 and above (5–11), where it can overwinter and complete its two-year life cycle. In colder zones, it is usually grown as an annual unless protected.
Parsley has a medium growth rate. Seeds usually germinate within 2–4 weeks, and the plants mature enough for harvesting about 70–90 days after planting. It is perfect for kitchen gardens, container gardens, border plantings, edible landscapes, and even hanging baskets. Keep it Fresh: 20 Best Herbs to Grow Indoors All Year
Parsley can cause problems for cats, dogs, and horses if consumed in large quantities. While generally safe for humans in normal culinary use, excessive intake can lead to photosensitization (sunburn, dermatitis) due to furanocoumarins. It has a low poison severity and does not typically cause contact dermatitis. Always moderate consumption for pets and sensitive individuals.
Here’s the powerhouse nutrient content in just 100g of fresh parsley:
Nutrient | Amount | % Daily Value (DV) | Benefit |
---|---|---|---|
Calories | 36 kcal | 2% | Low-calorie, nutrient-packed ingredient for healthy diets. |
Protein | 3.0 g | 6% | Supports muscle maintenance and tissue repair. |
Carbohydrates | 6.3 g | 2% | Provides quick energy with minimal sugar. |
Fiber | 3.3 g | 13% | Aids digestion and promotes gut health. |
Fat | 0.8 g | 1% | Minimal fat, supports a balanced diet. |
Vitamin A | 421 mcg (8424 IU) | 47% | Boosts vision, immune defense, and skin health. |
Vitamin C | 133 mg | 148% | Strengthens immunity and promotes collagen production. |
Vitamin K | 1640 mcg | 1367% | Essential for blood clotting and bone health. |
Folate (B9) | 152 mcg | 38% | Vital for DNA synthesis and pregnancy support. |
Calcium | 138 mg | 14% | Strengthens bones and supports nerve function. |
Iron | 6.2 mg | 78% | Supports red blood cell production and energy levels. |
Magnesium | 50 mg | 12% | Maintains muscle, nerve, and heart function. |
Potassium | 554 mg | 12–16% | Balances fluids and supports heart health. |
DV stands for Daily Value — the recommended daily intake based on a 2,000-calorie diet.
100g of parsley is much more than a typical serving size — usually, a few tablespoons are used at a time!
Adding fresh parsley to your diet offers more than just great flavor — it’s a nutritional powerhouse.
Benefit | How It Helps |
---|---|
Cancer Prevention | Rich in apigenin and myricetin, flavonoids that may inhibit tumor growth and fight carcinogens. |
Bone Health | Loaded with vitamin K, parsley supports strong bones and improved calcium absorption. |
Eye Health | High in vitamin A, lutein, and zeaxanthin, parsley helps protect against macular degeneration. |
Heart Health | Antioxidants and folate in parsley help support cardiovascular wellness. |
Diuretic Properties | Acts as a natural diuretic, helping reduce bloating and support kidney function. |
Immune Support | Packed with vitamin C and antioxidants to bolster your body’s defenses. |
Parsley (Petroselinum crispum) comes in several distinct varieties, each offering unique culinary or ornamental qualities. It is important not to confuse true parsley with cow parsley (Anthriscus sylvestris), a wild plant that looks similar but is not edible and can be toxic.
Flat Leaf Parsley (Italian Parsley): Highly favored by chefs, flat leaf parsley boasts a stronger, sweeter flavor and is much easier to chop finely than curly varieties. Its bold taste makes it ideal for cooking, seasoning, and fresh garnishes in a wide range of dishes, from salads to stews.
Curly Leaf Parsley: This variety is best known for its decorative appearance, featuring tightly curled, bright green leaves. Although its flavor is milder and slightly more bitter than flat leaf parsley, it is often used as an attractive garnish and can still enhance the taste of soups, sauces, and salads.
Root Parsley (Hamburg Parsley): Popular in Central and Eastern European cuisine, root parsley is grown primarily for its long, white, parsnip-like root, which is prized for its rich flavor in soups, stews, and roasted vegetable dishes. The leaves are also edible and can be used much like flat-leaf parsley.
Parsley is far more than just a garnish — it’s a versatile, flavor-packed herb that brightens dishes both visually and tastefully. Whether you’re using flat-leaf or curly-leaf varieties, this herb deserves a starring role in your kitchen.
Fresh Parsley: Freshly chopped parsley adds a clean, peppery bite and a burst of vibrant green to salads, soups, stews, roasted vegetables, pasta, and grain bowls. It’s perfect for finishing dishes, bringing brightness just before serving.
Flat-Leaf (Italian) Parsley: Loved by chefs for its stronger, sweeter flavor and tender texture, it shines in recipes like tabbouleh, gremolata, chimichurri, salsa verde, herb butters, and marinades. It blends beautifully into dressings and sauces without losing its bold character.
Curly-Leaf Parsley: With its frilly, decorative appearance and milder taste, it is ideal for creating attractive garnishes, edible borders on platters, and delicate toppings for elegant presentation. It’s also great stirred into creamy dips and cold salads for a subtle green note.
Dried Parsley: While milder than fresh, dried parsley still brings gentle herbal flavor and color to seasoning blends, soups, stews, breading mixes, and slow-cooked dishes. Choose high-quality dried parsley that retains a rich green hue for the best results.
Substitute | Flavor Profile | Best Used In |
---|---|---|
Cilantro | Fresh, citrusy, slightly peppery | Salsas, salads, Mexican, Asian dishes |
Chervil | Delicate, mild anise flavor | French cuisine, egg dishes, fines herbes mix |
Basil | Sweet, slightly spicy, aromatic | Italian dishes, pesto, pastas |
Arugula | Peppery, bold | Salads, sandwiches, garnishes |
Celery Leaves | Fresh, slightly bitter, crisp | Soups, stews, savory dishes |
Carrot Greens | Earthy, slightly bitter | Pesto, chimichurri, salad dressings |
Mint | Cool, refreshing, sweet | Salads, beverages, Mediterranean dishes |
Chives | Mild onion flavor | Potatoes, soups, dips, garnishes |
Though parsley and coriander (also known as cilantro) often appear side by side in recipes, they bring very different flavors and uses to the kitchen.
Parsley is a rewarding herb for gardeners of all skill levels. Whether you choose curly-leaf or flat-leaf (Italian) varieties, you’ll enjoy a lush, aromatic addition to your edible or ornamental garden.
Parsley thrives in full sun but benefits from some afternoon shade in hotter climates. Aim for 6–8 hours of sunlight daily for the healthiest, most flavorful leaves.
Plant in fertile, moist, well-draining soil rich in organic matter. Parsley prefers a slightly acidic to neutral soil pH between 6.0 and 7.0.
Sow parsley seeds indoors 6–8 weeks before the last expected frost, or directly outdoors 3–4 weeks before the last frost date. In mild climates, you can also plant in late summer for a fall and winter crop.
Soak seeds overnight to improve germination. Sow seeds 1/4 inch (0.6 cm) deep and space them 6–8 inches (15–20 cm) apart. Thin seedlings to 8–12 inches (20–30 cm) to give plants room to grow.
Keep the soil consistently moist but not waterlogged. Mulching around the plants helps retain moisture and suppress weeds. Deep water during dry periods to encourage strong, deep roots.
Parsley is a biennial that will flower in its second year. To prolong leafy growth, harvest frequently and remove any flower stalks as soon as they appear.
For a continuous supply of fresh parsley, sow seeds every 4–6 weeks throughout the growing season. This ensures younger plants are always coming up as older ones mature.
Parsley is a moderate to heavy feeder. Apply compost at planting time, and fertilize monthly with a balanced organic fertilizer, especially if growing in containers.
This herb grows beautifully in pots, raised beds, and even hanging baskets. Choose a container at least 8 inches deep with good drainage, and water regularly to keep the soil moist but not soggy.
Harvest parsley when plants are at least 6–8 inches (15–20 cm) tall and have developed several healthy stems. The best flavor comes from harvesting in the morning after the dew dries but before the heat of the day.
Snip outer stems at the base, leaving the central stems to continue growing. Regular harvesting encourages bushier growth and delays flowering. Avoid cutting more than one-third of the plant at a time to maintain vigor.
Place freshly cut parsley stems upright in a glass of water, cover loosely with a plastic bag, and store in the refrigerator for up to a week. Alternatively, wrap leaves in a damp paper towel and seal them in a zip-top bag for a few days of freshness.
Air-dry parsley by hanging small bunches upside down in a cool, dark, well-ventilated area. Once fully dry, crumble the leaves and store them in airtight containers away from sunlight. Properly dried parsley retains much of its green color and mild flavor.
For longer storage, chop fresh parsley and freeze it in ice cube trays with water or olive oil. Frozen parsley cubes are perfect for tossing into soups, stews, sauces, and sautés throughout the year.
Parsley is a versatile companion in the garden, attracting beneficial insects and enhancing the growth of many neighboring plants. It repels asparagus beetles and attracts beneficial insects like hoverflies, parasitic wasps, ladybugs, and damselflies.
Not all plants get along with parsley! Some plants should be avoided as companions. They can stunt parsley’s growth, invite pests, or cause unwanted cross-pollination. Here are the plants you should keep at a distance:
Parsley is fairly resilient, but like many garden herbs, it can fall prey to a few common pests and diseases. Early detection and smart garden practices help keep your plants thriving.
Dogs can safely eat small amounts of curly parsley, providing health benefits. Avoid flat-leaf, Italian, spring, and Hamburg parsley, as these can be toxic. Always consult your veterinarian before adding parsley or any new food to your dog’s diet, and never feed this herb to pregnant dogs or those with kidney issues.
Start by washing the parsley thoroughly and patting it dry. Gather the leaves into a tight bunch, discarding thick stems if desired. Use a sharp knife to slice through the bunch with a rocking motion, working from one end to the other. For finer parsley, chop again by running the knife over the pile a few times.
To store fresh parsley, trim the stems and place the bunch in a jar with a few inches of water, like a bouquet. Cover loosely with a plastic bag and refrigerate. Change the water every few days. Alternatively, wrap the it in a damp paper towel and place it in a zip-lock bag in the fridge for up to a week.
Harvest parsley leaves and rinse gently. Pat dry thoroughly. Tie small bunches together and hang them upside down in a warm, dark, well-ventilated area. Once crisp, crumble the leaves and store them in an airtight container. You can also dry it using a dehydrator or by spreading it on a baking sheet at low oven temperatures (below 110°F or 43°C).
Keep parsley fresh by treating it like cut flowers. Trim the stems, place them in a glass of water, and cover loosely with a plastic bag. Refrigerate and change the water every 2–3 days. Alternatively, wrap it in a damp paper towel and store it in an airtight container or plastic bag in the crisper drawer.
Rabbits can safely eat parsley as a nutritious treat a few times a week, but it should be fed in moderation and as part of a varied diet. Avoid giving too much due to its calcium content, and do not feed this herb to pregnant or lactating rabbits. Always introduce new foods slowly and consult your veterinarian if you have concerns about your rabbit’s diet or health
Harvest parsley by snipping the outer stems at the base of the plant, close to the soil. Always take the oldest, outermost stems first, leaving the inner growth to mature. Regular harvesting encourages bushier growth and prolongs the life of the plant. Avoid removing more than one-third of the plant at a time to keep it healthy.
Hardiness |
2 - 11 |
---|---|
Climate Zones | 1, 1A, 1B, 2, 2A, 2B, 3, 3A, 3B, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, A1, A2, A3 |
Plant Type | Annuals, Herbs |
Plant Family | Apiaceae |
Common names | Parsley |
Exposure | Full Sun, Partial Sun |
Season of Interest | Spring (Late), Summer (Early, Mid, Late), Fall |
Height | 8" - 3' (20cm - 90cm) |
Spread | 8" - 1' (20cm - 30cm) |
Spacing | 8" - 12" (20cm - 30cm) |
Maintenance | Low |
Water Needs | Average |
Soil Type | Loam, Chalk, Clay, Sand |
Soil pH | Acid, Alkaline, Neutral |
Soil Drainage | Moist but Well-Drained |
Attracts | Butterflies |
Garden Uses | Beds And Borders, Patio And Containers |
Garden Styles | City and Courtyard, Informal and Cottage |
Hardiness |
2 - 11 |
---|---|
Climate Zones | 1, 1A, 1B, 2, 2A, 2B, 3, 3A, 3B, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, A1, A2, A3 |
Plant Type | Annuals, Herbs |
Plant Family | Apiaceae |
Common names | Parsley |
Exposure | Full Sun, Partial Sun |
Season of Interest | Spring (Late), Summer (Early, Mid, Late), Fall |
Height | 8" - 3' (20cm - 90cm) |
Spread | 8" - 1' (20cm - 30cm) |
Spacing | 8" - 12" (20cm - 30cm) |
Maintenance | Low |
Water Needs | Average |
Soil Type | Loam, Chalk, Clay, Sand |
Soil pH | Acid, Alkaline, Neutral |
Soil Drainage | Moist but Well-Drained |
Attracts | Butterflies |
Garden Uses | Beds And Borders, Patio And Containers |
Garden Styles | City and Courtyard, Informal and Cottage |
How many Petroselinum crispum (Parsley) do I need for my garden?
Plant | Quantity | |
---|---|---|
Petroselinum crispum (Parsley) | N/A | Buy Plants |
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Create a membership account to save your garden designs and to view them on any device.
Becoming a contributing member of Gardenia is easy and can be done in just a few minutes. If you provide us with your name, email address and the payment of a modest $25 annual membership fee, you will become a full member, enabling you to design and save up to 25 of your garden design ideas.
Join now and start creating your dream garden!