Growing Parsley - Benefits and Instructions


Benefits of Growing Parsley

  • Medicinal - Parsley contains antibacterial and antifungal properties, can help balance hormones,  protect eye and skin health, maintain good gut health and benefit dental health.
  • Nutritional Profile - Vitamins A,K and C and folate.
  • Use in: Soups, stews, salads, sauces, salad dressings, marinades. 
To our Greens Collection



Growing Instructions


Sun Exposure: Full sun to partial shade
Soil: Soil pH of 6.0-7.0. Prefers loamy soil that is rich in organic matter and well draining.
Moisture: Evenly moist soil, but never soggy. Do not allow soil to dry out, parsley does not tolerate drought well.
Planting: Direct sow seeds 3-4 weeks after last frost date. Start indoors 8-10 weeks before last frost. Parsley does very well in containers as long as they are at least 8 inches deep and wide and have sufficient drainage. Stratify the seeds before planting by chilling them in the refrigerator and then soaking them overnight in warm water. This will promote a more successful germination rate. 
Spacing: Plant 1 parsley plants per square foot of growing space using Square Foot Gardening Method.  Or plant in rows 3 inches apart.
Sow seeds: 1/2 inch deep.



Harvest parsley when it is about 6 inches tall and relatively bushy. Harvest whole stems from the base of the plant to encourage more growth. Take from the outer leaves, letting the inner leaves continue to mature. You can harvest as needed, but try not to remove more than one-third of the leaves at a time.


Fresh parsley is best stored with stems placed in a container of water with a bag placed over its leaves to maintain humidity levels. Changing the water regularly will help keep the parsley fresh longer.  Another method for storing fresh parsley is to wrap the herb in dry paper towels and place into a plastic bag or sealable container.

Parsley also freezes well. Place chopped parsley onto a cookie sheet and freeze. Place frozen parsley into a freezer safe container and store for months.


Tomatoes, chives, carrots, corn, peppers, onions, peas.

To our Greens Collection