Herb of the Month: Parsley
March 26, 2025
By Rick Bogusch
Native to southern Europe along the Mediterranean, this biennial member of the carrot family can often be found growing wild throughout the temperate world, in meadows, walls and rocky waste grounds. If allowed to flower in its second year, parsley sends up tall stems bearing flat-topped clusters of yellow flowers in June and July. Pollinated by bees and butterflies, these form seeds that ripen in late summer.
There are three varieties of parsley: curly-leaved (var. crispum), flat-leaved or Italian (var. neapolitanum), and Hamburg (var. tuberosum), which is grown for its edible roots. Flat-leaved parsley is similar in appearance to wild parsley and because of its strong flavor, the preferred variety for cooking.
Though a favorite cooking herb for many centuries, parsley is often regarded as merely a garnish. Surprisingly, it is rich in vitamin C, B-complex vitamins, iron, iodine, magnesium, and more. A standard ingredient of bouquet garni, parsley is used in soups, stews, casseroles, in salads like tabouleh and in sauces like persillade.
Parsley also has a long history of medicinal use. Parsley leaves have been used to soothe and heal bruises, lessen the pain of earaches and toothaches and make freckles disappear. Parsley seed tea is still used to aid digestion, freshen breath, reduce fevers and calm colicky children.
Parsley is also an ornamental herb, especially the curly-leaved variety. Its bright green color, fine texture, and neat, compact habit make it perfect for edging, herb and knot gardens, and containers.
Growing parsley is easy. It does best in moist, well-drained soil, the richer, the better, in full sun or light shade. Preferring the coolness of spring and fall, it can be harvested even when temperatures are in the 20’s.
Growing parsley from seed is not so easy. Seeds take forever to germinate, from 14-30 days, if they ever do, and need to be constantly moist, but not soggy. Sow them directly in the garden, ¼-inch deep, after the danger of frost is over. Or grow your own transplants on a sunny windowsill or under lights by sowing indoors 6-8 weeks before the last frost date. Start parsley in late summer, too, pot up seedlings, and bring them inside for winter greens.
Rick Bogusch
Garden Director, Bridge Gardens
rbogusch@peconiclandtrust.org