Petroselinum crispum /pe.tro.s̠eˈliː.num ˈkris.pum/
Common name: Parsley
Petroselinum crispum is a biennial herb in the carrot family, Apiaceae, native to the central and eastern Mediterranean. It is one of the most widely used culinary herbs in the world, grown in curly-leaf and flat-leaf (Italian) forms. It is also the sole food plant for the caterpillars of certain swallowtail butterflies.
Care summary
Sun
Full sun to partial shade
Water
Regular; keep soil evenly moist
Soil
Rich, moist, well-draining
Hardiness
Zones 4–9 (grown as annual or biennial)
Mature height
0.3–0.6 m (1–2 ft)
Pet safe
Spring parsley can be harmful in large amounts; flat-leaf/curly types mildly toxic to pets (ASPCA)
Difficulty
Easy
Propagation
Grown from seed, which is slow and erratic to germinate, often taking three to six weeks. Soak seeds overnight before sowing, sow shallowly in moist seed compost, and keep consistently warm and damp; transplant seedlings carefully, as parsley resents root disturbance.
Fun facts
- Parsley comes in two main types: curly-leaf and flat-leaf (Italian), with the flat-leaf form prized for stronger flavor.
- In its second year, parsley flowers and sets seed before dying, completing its biennial life cycle.
- Parsley is a host plant for the caterpillars of the black swallowtail butterfly.
- Ancient Greeks used parsley wreaths to crown victors of athletic games.