Herb – Parsley – Plain Leaf

Description

100 Seeds per pack

Plain Leaf Parsley (A.K.A. Plain, Common, Simple, Celery Leaf Parsley, Italian Dark Green Plain, Italian Single Leaf, Italian Flat Leaf, Italian Broad Leaf)

Days to Maturity: 40–75 Days

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

Botanical Name: (Petroselinum crispum)

First appearing in American seed catalogs as early as 1807 and cultivated for centuries, Plain Leaf Parsley has been cherished for both its kitchen value and traditional medicinal uses. This heirloom variety remains a favorite among chefs and gardeners alike for its vigorous growth and bolder, more pronounced flavor.

Plain Leaf is a strong grower that thrives in full sun to partial shade, it reaches 12–18″ tall and spreads 9–12″ wide. The upright plants yield a generous harvest of smooth, deep green, flat leaves atop long, slender stems.

Its taste is bolder than curled types—rich and slightly peppery—making it a standout addition to a wide range of dishes. Whether chopped fresh into sauces, stews, and salads, or stirred into marinades and seafood recipes, it delivers a deep, savory depth. Excellent for both drying and freezing, Plain Leaf Parsley stores well with a little care. While drying slightly mellows the taste, it still works beautifully in soups and cooked dishes. Freezing—whether as whole sprigs or finely chopped in oil or water—preserves its vibrant character far better, making it a preferred method for long-term use in the kitchen.

Long appreciated in the kitchen not only for its flavor but also for its many traditional medicinal uses, Plain Leaf Parsley has been employed to support digestion, freshen breath, reduce inflammation, ease bloating, and promote kidney and urinary health. Rich in vitamins K and C, along with potent antioxidants, it’s a vibrant and healthful addition to the garden.

Planting Instructions for Plain Leaf Parsley Seeds

When to Plant
Start Plain Leaf 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 Plain Leaf 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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