Petroselinum

( pet - roh - sel - IH - num )

At-A-Glance Information

Petroselinum is a small genus, comprised of two herbaceous plant species typically cultivated for their flavorful foliage. Plants are bright green, hairless, and biennial. In their first year of life, they form a rosette of leaves and a tap root that is used as a storage organ over the winter months. In the second year, they produce a flowering stem up to 40 inches tall that holds umbels of pinkish or white to yellow-green flowers. These plants are great in herb gardens or vegetable gardens, and can either be grown in the ground or in containers.

Petroselinum Species and Varietals

The genus Petroselinum is a member of the plant family Apiaceae, and includes just 2 species. The plants in this genus are closely related to those in Daucus (Carrot), Apium (Celery), Coriandrum (Cilantro), Anthriscus (Chervil) and Foeniculum (Fennel). The growing zones for these plants vary depending on the species; for more information, consult the information below. To find your zone, click here: Zone Map.

Petroselinum crispum (Parsley, Garden Parsley, Flat-Leaf Parsley, Italian Parsley)
This species is native to Greece, Morocco, and former Yugoslavia, and has been introduced and naturalized in most other areas of the world. It is widely used as a culinary herb in European, Middle Eastern, and American cuisine. These plants do well in USDA growing zones 2-11, and perform well in cooler climates. Parsley is grown as a cool-season annual in warmer climates.

Curly Leaf (French)
This parsley variety has a more decorative appearance and a milder flavor, popularly used as garnish.

Flat Leaf (Italian)
This cultivar produces flat leaves with stronger flavor.

Hamburg Root Parsley
This variety produces thicker roots than others, and the root is cultivated and added to soups and stews or eaten raw.

Petroselinum segetum (Corn Parsley)
This species hails from western Europe and is edible, with a similar flavor to Garden Parsley (Petroselinum crispum). It is not widely cultivated, and occurs naturally in grasslands, hedgerows, and river banks. Green leaves are narrower than those of Garden Parsley. These plants are best in USDA growing zones 4a-9b.

Caring for Petroselinum

Parsley plants are typically purchased as starts from a reputable nursery or grown from seed direct-sown into garden soil. Plant Petroselinum (Parsley) plants in full sun; ideally, they should be getting between 6 and 8 hours of sun each day for best results. Ensure that soil is well-draining, rich in nutrients, and has a pH of between 6.0 and 7.0 (slightly acidic to neutral). If local soils are particularly poor in nutrients or do not drain well, make sure to amend the planting area with plenty of organic compost before installing. Apply a layer of mulch around the planting area to suppress weed growth, maintain consistent soil temperatures, and to increase soil moisture retention. Water new plantings regularly as they establish themselves in the landscape. At maturity, Parsley plants need regular waterings in order to continue producing tasty foliage.

As long as soil is not particularly poor in nutrients, these plants do not need ongoing feedings. Prune to remove dead, damaged, or diseased foliage and in the second year, make sure to remove flowering stems if you do not want plants re-seeding and to keep foliage growing well for as long as possible. If you will be collecting seeds for propagation, make sure to leave at least a few flowering heads attached to their plants so that they can mature. Parsley plants will freely re-seed in the garden, providing volunteer plants for many years.

Harvesting Petroselinum
Parsley plants are commonly grown as members of herb or edible gardens in backyards. Foliage is used as garnish and flavor for a wide variety of dishes, and has a bright, slightly peppery, bitter flavor. Flat-Leaf or Italian Parsley has a stronger flavor than the milder, often decorative Curly Leaf, or French Parsley. The best time of the day to harvest is in the early morning, after dew has dried but before the heat of the day sets in. To harvest these cut-and-come-again herbs, cut tall, outer stems with clean, sharp garden shears or snips, starting from the outside and working in, leaving the younger, inner growth to regrow. Avoid cutting more than one third of the plant at any time, unless it is the end of the growing season. Stems can be brought indoors and placed in a cup with cool water for easy harvesting when herbs are needed. Alternatively, stems can be laid out or hung upside-down in a cool, dark, dry area to be used in its dried form.

Disclaimer: Information contained on this website is strictly and categorically intended as a reference to be used in conjunction with experts in your area. Foraging and consumption of plant parts should never begin without the guidance and approval of a local plant specialist. The providers of this website accept no liability for the use or misuse of information contained in this website.

Propagation

Petroselinum, or Parsley, can be propagated by cutting or seed. To ensure that your propagated plant will have the exact same qualities and characteristics as the parent plant, use the cutting method. If you would like to experiment and see what plant you can grow from seed, just keep in mind that it will not necessarily be the same as the parent plant. To propagate your Parsley plant, follow the instructions below:

Propagating Petroselinum by Seed

Keep in mind that the plant you get from seed will not necessarily mimic all of the characteristics of the parent plant. To propagate by seed, you will need a paper bag, a pot or tray filled with well-draining compost or other organic material, a spray bottle and a fork. If you don't have any potting medium on hand, you can make some. Just mix together equal parts (by volume) moss peat and horticultural-grade sand or grit sand. You will also, after a few weeks, need individual 3-inch pots for each seedling that grows.
Harvest your seeds. The seed heads on plants are pretty easy to spot, they're left behind after flowers have faded. Once they have dried out and begun to split open, you can harvest the seeds inside. Cut them off of the plant, placing them in a paper bag. Harvest as many as you can, and place the paper bag in a dry, cool, dark area. They will continue to split open and release the seeds contained inside. Once they have been released, take them out of the bag and put them in a container so you can work with them.

Propagating Petroselinum by Cutting

Gather your materials. You'll need a clean, sanitized, sharp pair of garden shears, rooting hormone, a pencil, and a 3-inch pot filled with well-draining compost or other organic material. If you don't have any potting medium on hand, you can make some. Just mix together equal parts (by volume) moss peat and horticultural-grade sand or grit sand.
In spring or early summertime, choose the plant that you'd like to propagate. Ensure that this plant has had a good watering the night before, as this will improve the chances your cutting will take root. Cut one or more 3-4 inch portion(s) of the end of a non-blooming branch and strip the leaves off of the lower half. Make a hole in your planting medium by pushing your pencil into the soil. Dip the end of the stem in rooting hormone, and plant it in your pot. Fill in soil around the cutting to support it, but do not pack it down too much.
Moisten with water, and ensure that the pot has good drainage. Your pot should be kept in warm, sunny conditions indoors (and not in direct sunlight). Water whenever your soil is dry under the top layer. After about four to six weeks have passed, your cutting should be rooted. When you notice new growth, you'll know you have roots.
Keep your new plant in an area with bright light (though not direct sunlight) and temperatures between 55 and 70 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring, when you can transplant it to its new home. Ensure that the last frost of the year has occurred before doing this, as it can seriously damage your new plant.