Parsley

Petroselinum crispum · Parsley (EN) · Petersilie (DE)

Parsley (Petroselinum crispum) is a biennial herb and root vegetable of the carrot family, forming a rosette of aromatic leaves in the first year and shooting into an inflorescence and seeds in the second.

Full sun/Partial shade Medium watering
Watering calculator

In short

  • A biennial plant — the leaves and root are harvested mainly in the first year of cultivation.
  • Requires evenly moist soil; drying out worsens the taste of the leaves.
  • The seeds germinate exceptionally slowly (up to a month) — it is worth soaking them before sowing.
  • In the second year, if left in the ground, it flowers and is a host plant for the caterpillars of the swallowtail butterfly.
  • A classic good neighbour of carrot and tomato in the vegetable garden.

Botanical data

Family
Apiaceae (Apiaceae)
Height
0.2–0.9 m
Width
0.2–0.3 m
Habit
Clump-forming
Growth rate
Moderate
Position
Full sun, Partial shade
Soil
Humus-rich, Loamy
pH reaction
pH 6–7
Moisture
Moderate, Moist
Bloom
June–July
Hardiness
Propagation
From seed

Characteristics

In the first year it forms a dense rosette of pinnately divided, curly or flat (depending on the cultivar) leaves on long stalks, with an intense, fresh aroma. In the second year it sends up a tall flowering stem ending in umbels of small, yellow-green flowers.

Growing and care

Watering

Requires a constantly moist but not waterlogged substrate — drying out quickly leads to the leaves turning bitter and withering.

In summer every ~4 days · drought tolerance: Medium

Fertilizing

Moderate doses — excess nitrogen gives lush leaves at the expense of aroma.

every 3–4 weeks in the growing season · kompost przed siewem, nawóz do warzyw liściowych

Planting

The seeds germinate very slowly (3–4 weeks) — it is worth soaking them before sowing; fertile, loosened soil, without fresh manure.

Timing: March–May, sown directly into the ground or into boxes · spacing 15–20 cm

Pruning

Harvest the outer leaves, leaving the centre of the rosette for further growth; in the second year remove the emerging flowering stems to prolong the leaf harvest.

Timing: On an ongoing basis throughout the season; in the second year after the flowering stem has emerged. · Caution: Do not cut the whole leaf rosette at once — this significantly slows regrowth.

Companion plants

Good companions

CarrotGardening tradition

A traditional vegetable pairing — the scent of parsley helps to mask the carrot from the carrot fly and other pests that locate plants by smell.

TomatoPractical observation

Parsley growing in the shade of tomatoes tolerates partial shading well, and its inflorescences in the second year attract beneficial insects that support pollination and pest control.

Bad companions

PeppermintPractical observation

Mint spreads aggressively through underground runners and quickly smothers the slower-growing, shallow-rooted parsley.

The evidence level indicates whether the relationship is backed by research, observation, or gardening tradition.

Diseases and pests

Carrot fly

A fly whose larvae tunnel through the roots of carrots (as well as parsley, celery and parsnip). Symptoms: rusty tunnels and galleries in the root, brownish-red discolouration of the foliage, a bitter taste and rotting of the roots in storage. Adults are attracted by the scent of damaged leaves. The adult carrot fly is a small fly, about 4-5 mm long, with a slender, glossy black abdomen, a rusty-yellow head, yellow legs and transparent, faintly iridescent wings - hence its Polish name 'polysnica' (the shiny one). The insect flies low over the ground and weakly, readily hiding in the shade of plants. The larva is legless, creamy-yellow and glossy, growing to 8-10 mm; it is the larva that causes the damage, mining shallow, winding galleries just beneath the skin of the root, which rust over and crack in time. Two generations usually develop during the season (locally a third): the first flights fall at the turn of April and May, while the most damaging, more numerous second generation feeds from August to September, injuring the roots just before harvest. The pest overwinters as a larva in roots left in the soil or as a puparium in the ground. The first sign is often a brownish-red, somewhat wilted discolouration of the foliage; once the root is lifted, rusty furrows and tunnels filled with dark droppings become visible. Damaged roots turn bitter, rot readily in store and become a gateway for secondary fungal and bacterial infections.

Aphids

Small (1–3 mm) soft-bodied insects, green, black or pink, feeding in clusters on young shoots and the underside of leaves. They excrete sticky honeydew. The diagnostic feature that distinguishes aphids from other small sucking insects is the pair of siphunculi (tubular projections) at the rear of the abdomen together with a tail-like cauda; a single colony usually holds wingless forms (parthenogenetic females) alongside winged migrants that fly onto new plants in summer. In summer aphids reproduce parthenogenetically and viviparously over many generations, so the population builds up explosively; in autumn many species produce a sexual generation that lays overwintering eggs on the host, and host-alternating species move between a winter host (often a tree or shrub) and a summer host (a herbaceous plant). Feeding symptoms include curling, crinkling and distortion of young leaves, stunted growth, yellowing, and the shedding of buds and fruitlets. Abundant honeydew coats the leaves, and the sooty mould fungus that develops on it forms a black film which limits photosynthesis; the honeydew is fed on by ants, which in return defend the colony against predators. Aphids are also important vectors of plant viruses (mosaics among them), transmitting them from plant to plant even during a brief probing puncture.

Toxicity

For whomLevelNotes
Humans None A common herb and vegetable, eaten every day.
Dogs None Safe in typical, culinary amounts.
Cats None

History and origin

Known and cultivated as early as ancient Greece, though initially valued more as an ornamental and symbolic plant than a culinary one. It came into general culinary use in the Middle Ages and has since been one of the staple herbs of European, including Polish, cooking.

Uses

Grown in vegetable gardens, in herb borders, and in balcony boxes and pots. The leaves are used fresh as a seasoning and garnish for dishes, and the root of root varieties is used in soups and vegetable one-pot dishes.

Trivia

  • Like dill, parsley left to flower in the second year is a host plant for the caterpillars of the swallowtail butterfly.
  • There are two main cultivated varieties: leaf parsley (valued for its leaves) and root parsley (valued for its thickened, edible root).

Frequently asked questions

Why do parsley seeds take so long to germinate?

The seeds contain natural germination inhibitors and essential oils that slow the absorption of water, which is why germination takes up to 3–4 weeks. Soaking the seeds for a few hours before sowing and maintaining constant soil moisture speeds up this process.

Will parsley survive the winter in the ground?

Yes, it is a biennial plant and in the Polish climate it usually overwinters well in the ground under a thin layer of mulch, in order to shoot into flower and produce seeds in the second year.

What is worth planting parsley with in the vegetable garden?

Good companions are carrot and tomato — parsley helps to mask the scent of carrot from pests, and growing in the light shade of tomatoes it develops well. Avoid, however, the close vicinity of mint, which spreads aggressively.

Sources

Edited by:Redakcja Atlas-Flora. Updated: 7/14/2026.

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