Parsley

How to sow

Sow 1 cm after a 24-hour soak. Use peat-free coco. Keep the surface just moist.

Germination 14–28 days in the crop record.

Growing

1. Pre-soak — 24hrs before sowing. Soak seeds for 24 hours in warm water. Improves germination rate significantly.
2. Sowing — Day 0. Sow at 1cm depth after soaking. Keep moist. Use a deeper pot (min 20cm).
3. Germination — Days 14–28. Keep soil moist. Week 2 with no sign is normal. Be patient.
4. Seedling — Weeks 4–6. Thin to one plant per pot. Keep moist.
5. Establishment — Weeks 6–10. Begin liquid feeding monthly. Increase light exposure.
6. First harvest — Week 10. Cut outer stems at the base. Leave 5–6 inner stems growing.
7. Peak production — Months 3–12+. Continue harvesting outer stems. Feed monthly. May bolt in Year 2.

Keep at or above 10°C where the crop record sets a floor.

Harvest

First cut around 10 weeks.

Cut outer stems at the base. Leave 5–6 inner stems growing.

Common mistakes

• Giving up too early — Parsley takes 2–4 weeks to germinate — the longest of any common herb. Soak seeds for 24 hours before sowing. Wait at least 4 weeks before assuming failure.
• Using curly parsley for cooking — Curly parsley is decorative but weaker in flavour. Always grow and cook with flat-leaf (Italian) parsley. Curly is for garnish only.
• Pot too shallow — Parsley develops a long taproot that needs depth. Use a pot with at least 20cm depth. Shallow pots restrict growth and trigger early bolting.
• Underfeeding — Parsley is a heavy feeder for a herb — it depletes compost nutrients faster than basil or chives. Liquid feed monthly with a general-purpose fertiliser once established.

In the kitchen

• Chimichurri — Blend 1 cup flat-leaf parsley with 4 garlic cloves, red wine vinegar, olive oil, and chilli flakes.
• Gremolata — Combine equal parts chopped parsley, lemon zest, and minced garlic. Finish on braised dishes.
• Tabbouleh — Parsley is the volume ingredient — 3:1 parsley to bulgur by weight, with mint, lemon, olive oil.
• Persillade — French parsley and garlic paste. Used on snails, lamb, and roasted vegetables.
• Green sauce — Blend with capers, anchovies, mustard, and olive oil. Classic accompaniment to boiled meats.

Questions

Sources

1. Parsley Seed Pack
2. Coco Soil treatise
3. HubWīk contents
4. Grower knowledge + RHS Growing Guides