Herb – Parsley – Moss Curled

Description

100 Seeds per pack

Moss Curled Parsley (a.k.a. Forest Green, Paramount, Fine/Double/Dark Moss Curled)

Days to Maturity: 75–85 Days to Maturity

Sun Requirements: Full Sun; Partial Shade Beneficial in Hotter Climates

Botanical Name: (Petroselinum crispum)

Introduced before 1865, Moss Curled Parsley has remained a reliable favorite among gardeners and cooks for generations. Known for its robust, compact growth and fine flavor, this heirloom variety reaches a tidy 10 –16 inches tall, making it ideal for beds, borders, and containers alike. It thrives in full sun to partial shade, and is both heat and drought tolerant, making it a resilient choice for a variety of climates.

Sturdy, upright stems hold dense clusters of finely cut, double- and triple-curled dark green leaves. The foliage maintains its rich color through the season without browning or bleaching. Its finely curled leaves also make it an attractive choice for ornamental edging along paths or in container arrangements with flowers or other herbs. More savory and mild than flat-leaf types, its flavor brings a fresh, mildly earthy taste that complements a wide array of Mediterranean and everyday dishes.

Use it fresh to brighten soups, sauces, and salads, or dry it for extended use in hearty winter dishes. The leaves keep their flavor well, whether air-dried and stored in jars or simply kept fresh in the refrigerator.

Rich in vitamins A, C, E, and K, along with iron and antioxidants, Moss Curled Parsley is not just a culinary staple but a nutritional powerhouse. Traditionally used to support kidney function, balance blood sugar, and help prevent infections, Moss Curled is a tried-and-true favorite for both kitchen and garden alike!

Planting Instructions for Moss Curled Parsley Seeds

When to Plant
Start Moss Curled parsley seeds indoors 6–8 weeks before your last expected spring frost, or sow directly outdoors 3–4 weeks before the last frost. This herb prefers cool conditions for germination and can tolerate light frosts. Soil temperatures between 50–70°F (10–21°C) are ideal.

Site Preparation
Choose a location that receives full sun (6+ hours), though parsley will tolerate partial shade, especially in warmer climates. Select soil that is well-draining, fertile, and rich in organic matter. The ideal soil pH is slightly acidic, around 6.0. Clear the area of weeds to improve visibility during germination and reduce early competition.

How to Plant
Soak parsley seeds overnight before sowing to improve germination. Plant seeds ¼ inch deep, spacing them 6 to 8 inches apart (or up to 10 inches for larger plants). For dense plantings such as in square-foot beds, space 4 to 6 plants per square foot. Keep the soil consistently moist until seedlings emerge, which may take 2 to 4 weeks

Indoor Starts
Use biodegradable pots to avoid disturbing parsley’s delicate taproot during transplanting. Keep seedlings under a grow light, maintaining at least 2 inches of clearance above the foliage.

Container Growing
Use a container at least 12 inches deep, filled with loamy, nutrient-rich, well-draining soil. Water regularly, and consider providing light afternoon shade in hotter climates.

Growing and Maintenance
Water Moss Curled parsley regularly, especially during summer heat. Use mulch to help retain moisture. Fertilize lightly every few months by top-dressing with compost or worm castings. If additional nutrients are needed, apply a nitrogen-rich organic fertilizer.

Harvesting
Begin harvesting once stems have developed at least three full sets of compound leaves (leaf clusters), usually 45–60 days after sowing. Snip outer stems at the base, leaving the inner stems to continue growing. For best regrowth, wait 2 to 3 weeks between major harvests, and never cut more than one-third of the plant at a time.

Storage
Fresh parsley can be stored in the refrigerator by placing the stems in a jar of water. For long-term use, it can be dried either by hanging in a warm, area with good airflow or using a food dehydrator. Set the dehydrator to 95–100°F (35–38°C) and dry for 1 to 2 hours, checking periodically. Parsley is ready when the leaves crumble easily. Once fully dry, store the leaves in an airtight container.

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