Parsley (Petroselinum crispum) is a biennial aromatic plant and one of the most widely used culinary herbs.
Parsley (Petroselinum crispum) is a biennial aromatic plant and one of the most widely used culinary herbs. There are leaf types, flat or curly, as well as root types grown for their white, fragrant root. The vitamin- and mineral-rich leaves flavour soups, salads and sauces, while the root is used in stocks. The plant is hardy, prefers partial shade and fertile, loose soils, and germinates relatively slowly. Parsley is a staple of kitchen gardens, valued for its fresh aroma and nutritional value.
Sowing method: Direct in the ground, where it will grow
Transplanting: No — sown directly
Where it grows: Open ground · Pot min. 3 L · Balcony · Window box
Row spacing: 25 cm
Thin to: 5 cm
Sow in place: the taproot does not take repotting.
Sow every 3 weeks for leaves all season.
| Exposure | Soare |
|---|---|
| Life cycle | Anual |
