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Cornell University


Parsley
Petroselinium crispum
(peh-tro-seh-lin-ee-um cris-pum)


parsley parsley parsley parsley

What about it?

Parsley is a biennial herb and a member of a family that includes carrots, celery, and parsnips: the Parsley Family.

What is it used for?

Parsley is grown for its dark green leaves. It is a great source of iron and vitamins A and C. It is used as a garnish to decorate your plate and to freshen your breath after the meal.

Where does it grow? How do we grow it?

Parsley leaves can be harvested individually throughout the season. Although parsley is a biennial, the second crop has considerably less flavor. Parsley needs a steady supply of water throughout the growing season.

What are its primary problems?

Parsleyworms and cabbage loopers have been spotted nibbling on parsley leaves occasionally, so be on the lookout.

How do we propagate it?

Parsley is quite tolerant of cold weather and can be seeded directly 2-3 weeks before the last spring frost. Be patient It may take 4 weeks before you see little parsley sprouts in the field. Parsley plants should be thinned so that they have at least 6 inches of space around them

How do we harvest and store it?

When harvesting, cut the outer leaves of the plant as you need them. Dry the leaves and store in an air-tight container. Fresh parsley will keep well if refrigerated and kept dry. Bring parsley inside during the winter months for light harvests.

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Copyright, Department of Horticulture, Cornell University.