Ribbed, branching stems carry bright, deeply cut leaves frizzed into tight curls, and in summer umbels of tiny white star-shaped flowers rise above them. Curly parsley (Petroselinum crispum var. crispum) is a mainstay of the bouquet garni and of plate decoration; give it semi-shade and cool soil, and it regrows fast after every cut.
Curly parsley key facts:
| Name | Petroselinum crispum var. crispum |
|---|---|
| Common name | curly parsley |
| Family | Apiaceae |
| Type | herb |
| Height | 12 inches (30 cm) |
| Planting distance | 8 inches (20 cm) |
| Exposure | semi-shade |
| Soil | rich, light, cool, draining |
| Planting | late winter, early spring |
| Harvest | starting in late spring |
This biennial aromatic herb called curly parsley, is originally from western Asia. It’s one of two parsley varieties most grown in our gardens, its flat-leaf counterpart being the other one. Identifiable by its ribbed and branching stems covered in bright, deeply cut and, of course, frizzly-curly leaves, this parsley variety produces dense bunches. It may not be as aromatic as the flat-leaf type, but it sure does win in the looks department. In summer, the floral stems of curly parsley boast umbels of tiny white star-shaped flowers.
Curly parsley seed sowing takes place right in the growing bed, starting in late winter warmer climates, and early spring elsewhere. As it happens, this herb doesn’t appreciate being transplanted. Let’s also note that you can sow and grow curly parsley in pots.
Here’s a simple way to do it:
Just be patient. Curly parsley takes a while to germinate. You can expect the seedlings to pop up about 30 days after sowing (yes, a whole month).
Curly parsley likes semi-shady spots and cool soil, especially during germination and the young plant’s growth phase. Mulching works wonders for protecting your plants from the cold and preventing soil evaporation.
Want more leaves? Cut the flower stems as soon as they show up. But, let one of the plants go to seed. You’ll thank yourself next year when it self-sows!
Curly parsley: a real tough cookie! Not one to back down from diseases. Just keep an eye out for slugs, they have a soft spot for young shoots.
Get ready for curly parsley harvest about 3 months after sowing.
Curly parsley is at its flavor peak when fresh, just plucked off the plant. But, good to know, it also keeps very well frozen.
Another method? Dry your curly parsley out.
Curly parsley works to a slow but predictable calendar, from a sowing that takes a month to come up to a harvest that keeps on giving. Here is what happens when, and what you should be doing at each stage.
| Stage | When | What to do |
|---|---|---|
| Sowing | late winter in warmer climates, early spring elsewhere | Sow directly in the bed, in furrows 3/8 inch (1 cm) deep, seeds 8 inches (20 cm) apart |
| Germination | About 30 days after sowing | Keep the soil cool and be patient; seedlings are slow to appear |
| Harvest | About 3 months after sowing, from late spring | Cut bunches with scissors or pinch stems as you need them, to trigger regrowth |
| Flowering | Summer | Cut the flower stems for more leaves, but let one plant seed itself |
Leave one plant to flower and the following year’s sowing takes care of itself.
Curled parsley is sold under a surprising number of names, and they differ mainly in how tight the curl is, how dark the leaf stays and how well the plant stands the winter. Use the table below to match a variety to your plot, your pot or your plate.
| Variety | Curl and leaf | Leaf colour | Habit | Best for |
|---|---|---|---|---|
| Extra Curled Dwarf | Closely curled, small leaf | Mid green | Dwarf, compact | Edging a herb bed |
| Forest Green | Tight curl, long stems | Deep dark green | Tall, upright | Cutting in bunches |
| Champion Moss Curled | Densely curled, uniform | Dark green | Medium, bushy | Repeat cutting and freezing |
| Moss Curled 2 | Tightly curled, finely cut | Mid to deep green | Medium, bushy | All-round garden standby |
| Afro | Very dense, mossy curls | Dark green | Medium, bushy | Full-looking bunches |
| Triple Curled | Very tightly triple-curled | Mid green | Compact | Garnishing and plate work |
| Darki | Finely curled, crisp | Very dark green | Medium, upright | Standing through winter |
| Bravour | Large, strongly curled | Dark green | Tall, upright | Bunching and market rows |
A key player in the classic bouquet garni, curly parsley pairs very well with thyme, bay leaves, and rosemary. It’s also a hit in persillades, the perfect companion for green beans, snails, and more. And it doesn’t just taste good – its ornamental look makes for pretty plate decoration.
