Parsley

Petroselinum crispum · Herb

A kitchen staple that is slow to sprout but generous once growing. Picked from the outside in, a few plants keep you in leaves for months; in its second year it flowers and turns bitter.

💧WaterEvery 2–3 days, keep moist (estimated)

☀️LightSun to part shade

🐾PetsToxic in large amounts

Care at a glance

Light: Full sun to part shade
Water: About 1 in per week; keep moist
Soil: Rich, well-drained, pH 6.0–7.0
Temperature: Best 60–70 °F; tolerates light frost
Spacing: 8–10 in apart
Container: At least 6 in deep
Harvest: 70–90 days from seed (estimated)
Lifespan: Biennial, grown as annual

When?

Sow outdoors from early spring, 2–4 weeks before your last frost, or start indoors 8–10 weeks earlier. A late-summer sowing gives leaves into winter in mild areas (estimated).

Step by step

Soak seeds overnight to speed up slow germination.
Sow 1/4 in deep; seedlings can take 2–4 weeks to appear.
Keep the seedbed moist until sprouts show.
Thin seedlings to 8–10 in apart.
Harvest outer stems at the base, leaving the center to grow.
Feed lightly once a month if leaves turn pale.
Replace plants when they start to flower in the second year.

Common problems

Seeds won't sproutNormal slowness or dry soil; soak seeds and keep evenly moist.

Caterpillars eating leavesUsually swallowtail larvae; move them or plant a few extra.

Yellowing leavesWaterlogged or hungry soil; improve drainage and feed lightly.

Pets

Listed as toxic to cats and dogs in large amounts; it can cause skin sensitivity to sunlight. If in doubt, ask your vet.

Similar plants

Coriander Dill Chives

Sources

ASPCA — Toxic and Non-Toxic Plants

This page is general guidance; no pesticide doses are given.