2 to 11
0.75 to 1.00 feet
0.75 to 1.00 feet
Full sun to part shade
|Parsley is a culinary herb native to Europe and the Mediterranean. It is now grown world-wide for its is aromatic edible leaves used fresh or dried in soups, salads and a wide variety of other recipes and as a garnish. The plant typically grows in a clump to 12″ tall and as wide. The leaves remain harvestable until temperatures drop into the low 20s F., but will remain strong throughout winter in warm winter climates. Plants will bloom in the 2nd year by sending up stalks to 2-3′ tall bearing compound umbels of greenish-yellow flowers. Unfortunately, leaves lose good flavor in the second year when plants are in flower. Parsley is high in vitamin A, vitamin C, several of the B complex vitamins and a number of minerals including potassium, iron, copper and manganese. It is also a larval food plant for the black swallowtail butterfly.
Parsley is easily grown in average, consistently moist, well-drained soils in full sun to light shade. It prefers rich soils. Do not allow soils to dry out. Plants perform best in cool summer climates, and sometimes tend to languish in the hot and humid summers of the deep South. Plant starters 8-12″ apart in the garden around the last spring frost date. Plants may be grown from seed, but this is more difficult because germination is slow and usually uneven. Seed may be started indoors 6-8 weeks before last spring frost date or outdoors in the garden after the last spring frost date. Additional seed may be planted in the garden later in spring and in mid-summer. If desired, bring containers or dug-up plants indoors in fall before first frost for overwintering.
|Information on this page is from Missouri Botanical Gardens,
Dave’s Garden, All things Plants, Texas Superstar or Aggie Horticulture
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