Why Grow It?

One of the most popular herbs in the world, parsley is the classic “stock-pot” herb and a quintessential part of any herb garden.


Parsley is dreadfully slow to germinate, taking up to a month.  It is said that it doesn’t transplant well and therefore is better sown direct in the soil.  I’ve had no success with sowing it direct, and always sow it in module trays for later transplanting.  If you minimise root disturbance when tranplanting it will do fine.  Alternatively, sow seeds in a large container such as a window box or large pot.  


Plant out in a semi-shaded spot – in full sun, parsley leaves may scorch.  It requires very little attention when growing but water well in dry weather.  Parsley is biennial, which means that it lives for two years. In the first year it’s at its best, providing lots of leaves.  In the second year, it flowers, produces seed and dies.


Cut the outer leaves of the plant in the first year. In the second year, it will try to produce flowers – cut these stems off immediately and it will help to keep it going for another while.  Parsley will produce leaves all year round but growth slows in winter.

Recommended Varieties

  • Moss Curled
  • Flat Leaf - Italian Giant


Bolting or running to seed is generally caused by root distubance when planting or adverse weather.

GIY Tips

  1. Eating parsley at the end of a meal aids digestion and sweetens the breath.