Petroselinum crispum



Biennial edible herb to 1m (3 feet) usually grown as an annual. Pinnate leaves that vary in shape according to the variety. Green-yellow flowers in umbells.


Harvest 70-80 days after planting. Stems can be continually harvested if not allowed to go to seed. Cut stems can be stored in water or in the refrigerator. Used in salads and as a garnish.


Tolerates cold temperatures, but best planted after the coldest weather has passed. Prefers soil with good aeration, but constant moisture. Optimum soil pH of 5.5-6.0 Responds to fertiliser, particularly nitrogen. Few pest or disease problems.


Seed generally germinates easily. Soak seeds overnight to improve germination.


P. crispum var. Neapolitanum  has a flatter leaf than the more well known curly parsley. It is called "flat parsley" or "Italian parsley". It has a stronger flavour but is less attractive as a garden plant or a table decoration or garnish.

P. crispum var. crispum is known as "Curled parsley". It's curly leaves makes it better as a garnish, but it's taste is milder than Italian parsley

P. crispun var. Tuberosum (Hamburg Parsley) has a larger root which is cooked as a vegetable and has a celery like flavour.

Plant Health

Snails and other pests will sometimes eat the leaves. Rabbits and other animals will graze on parsley as well. They may not kill plants, but they can strip the foliage. This is more likely if grass and other plants which they might graze on, is scarce.

Poor drainage and excess water can cause roots to rot.

More info

'Home Vegetable Growing' and 'Commercial Vegetable Production' courses through Australian Correspondence Schools, see 'Commercial Hydroponics' on CDROM from Australian Correspondence Schools, see

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