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More strongly flavoured than its curly leaved cousin, and just as versatile, this parsley is widely used in European cooking. Its succulent stems are also edible.
- Best for cooking
- Strong flavour
- Product Details
- How to Sow
- Tips & Advice
Sowing Time
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | |
| Outdoors | ||||||||||||
| Indoors |
Harvest Time
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | |
| Harvest |
Plant Spacing
30cm (12in)
15cm (6in)
Sowing Indoors
- Sow thinly into pots of multi-purpose compost (1.3cm or 1/2 in deep)
- Cover with more compost
- Put the pot in a warm place (18-21°C) such as a windowsill and keep moist
Sowing Outdoors
- Sow seed thinly in pre-watered shallow rows
- Cover with a little more soil
- Allow about 30cm (12in) between rows
- Thin seedlings to about 15cm (6in) apart when large enough to handle
- Keep soil moist until seedlings are established
Harvest
Indoors: January – December
Outdoors: May-December
Growing Tips
- Cover seed tray with cling film after sowing to keep moisture in and remove when plants are visible.
- Parsley can take up to 3 weeks for seeds to germinate in normal conditions but can germinate faster in warmer temperatures of 27°C
