| Description | Parsley (Petroselinum crispum) A true biennial that is grown as an annual. Used as a herb, garnish or for medicinal purposes. Also used as an ornamental foliage plant in the garden. |
|---|---|
| Pronunciation | (pet-ro-se-LEE-num) |
| Plant Type | Annuals, Biennials, Herbs |
| Sunlight | full, part sun |
| Moisture | average, moist |
| Soil & Site | average, well drained, not soggy |
| Flowers | yellow compound umbel, once it starts flowering foliage becomes bitter and the plant dies |
| Leaves | dark green, pinnate to tripinnate leaves, fragrant, leaves can be used fresh or dried |
| Roots | forms a tap root |
| Dimensions | up to 20 inches depending on the cultivar |
| Maintenance | may self sow for next years plants, dead head to remove flowers makes the plant more productive |
| Propagation | seeds that are slow to germinate, seeds may germinate faster by soaking in water over night (#44), have germinate over a period of time for me |
| Native Site | Native to Europe. |
| Misc Facts | The genus name is from Greek petros for "rock" and selinon for "celery". The species name crispum is from Latin for "tightly curled". Romans were the first to use it as food. AKA: Dark Triple Curled Parsley, Triple Curled Parsley, Evergreen Parsley |
| Author's Notes | Parsley is easy to grow. I always chew the parsley since it freshens the breath after a meal. |
| Notes & Reference | #44-The Complete Book of Herbs (Lesley Bremness),#129-Taylors Guide to Herbs, #138-Parsley's, Fennels and Queen Anne's Lace (Barbara Perry Lawton) |
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