Parsley has been grown around the Mediterranean for centuries, valued for its clean, fresh flavor and dependable place in kitchens around the world. Whether tucked into soups, sprinkled over roasted vegetables, blended into sauces, or enjoyed fresh in salads, it remains one of the most versatile herbs a gardener can grow.
Both curly and flat-leaf parsley are easy additions to vegetable gardens, raised beds, and containers. Although parsley is technically a biennial, it is usually grown as an annual for its abundant foliage. Once established, it produces a steady harvest through spring, summer, and often well into fall.
Growing Guide
Timing
Start parsley indoors about 8–10 weeks before the expected last spring frost, or direct sow outdoors as soon as the soil can be worked in spring. Parsley germinates slowly, so starting early helps plants become established before warm weather arrives.
For continuous harvests, sow another crop in midsummer for fall picking. Established plants tolerate light frosts and often continue producing after many annual herbs have slowed.
Sowing & Starting
Sow seeds about ¼ inch deep in moist seed-starting mix or prepared garden soil. Keeping the soil consistently moist is important, as parsley may take two to four weeks to germinate.
Provide strong light for indoor seedlings and harden them gradually before transplanting outdoors. Space plants about 8–12 inches apart so they have room to develop full leafy rosettes. Parsley also performs well in containers with regular watering.
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