Name: Organic Italian parsley
Brand: Biologiquement vôtre
SKU: BIOV-SEMENCES
Price: 4.49 CAD
Availability: InStock

Sale Sold out

Clump of organic Italian parsley with long stems and flat, deeply divided dark-green leaves. This biennial herb, generally grown as an annual, produces highly aromatic foliage for sauces, soups, salads, vegetables, and marinades. Outer stems are harvested near the base while the centre remains intact, allowing repeated cuts in garden beds, edible borders, or containers near the kitchen.

Biennial culinary herb with edible flat-leaf foliage Apiaceae

Semences biologiques de fines herbes

Biologiquement vôtre

Petroselinum crispum

From seed to harvest

HeirloomOpen-pollinated

Common nameItalian parsley, flat-leaf parsley, plain parsley

FamilyApiaceae

GenusPetroselinum

Speciescrispum

TypeBiennial culinary herb with edible flat-leaf foliage

Botanical namePetroselinum crispum

Reproducible seedsYes

Heirloom varietytrue

Quantity per packetApproximately 500 seeds

Organic Italian parsley (Petroselinum crispum) is a biennial herb generally grown as an annual for its flat, dark-green, deeply divided leaves. Highly aromatic, it offers a fresh, robust green flavour that blends readily with other herbs. Long stems and flexible leaves chop quickly for sauces, soups, salads, tabbouleh, potatoes, fish, vegetables, and marinades. One well-established clump supplies repeated harvests for several months in a vegetable garden, edible border, or container near the kitchen. Leaves are best used fresh or frozen, and adding them late in cooking preserves more colour and aroma.

Direct sow from April through June, or start plants indoors several weeks before transplanting. Set seeds approximately 0.5 cm deep and keep the seedbed evenly moist. Germination is naturally slow, often taking 14 to 35 days; soaking seed in lukewarm water for several hours may help even out water uptake without guaranteeing faster emergence. Choose sun or partial shade and soil that is rich in organic matter, moist, fertile, and well drained. Thin plants to 20 or 25 cm so the long leaves can develop and the centre remains accessible during repeated harvest. Avoid damaging the taproot when transplanting.

Water near the soil before the ground dries deeply, apply light mulch, and add mature compost without excessive nitrogen. Harvest outer stems close to the base while always leaving the centre intact, then allow new growth before cutting again. In its second year, the plant may produce tall greenish-yellow umbels visited by small beneficial insects and can serve as a host plant for certain butterfly caterpillars. Start fresh seed each year for the most tender leaves. Wash every harvest carefully, discard anything slimy, mouldy, heavily yellowed, or abnormal-smelling, and refrigerate promptly. Freeze chopped parsley in small portions when fresh supply exceeds immediate needs.

Light and life cycle

In the garden

Exposure: Sun to partial shade
Life cycle: Biennial, generally grown as an annual for foliage

Sowing and germination

Sowing guide

Sowing & germination

Sowing depth

Approximately 0.5 to 1 cm (1/4 to 3/8 in)

Spacing / density

20 to 25 cm (8 to 10 in) between plants

Germination temperature

Approximately 15 to 24 °C (59 to 75 °F)

Germination time

Approximately 14 to 35 days depending on seed freshness and temperature; emergence is naturally slow and sometimes irregular.

Sowing period

April through June in the garden; indoor starting possible before setting out Adjust these dates to your local frost dates and soil conditions; Canadian growing seasons vary by region.

Propagation

Direct sowing or container starting with careful transplanting

Growing method

Growing parsley from seed. Sow Italian parsley 0.5 to 1 cm deep directly in prepared garden soil or in a container deep enough for its taproot. Germination is naturally slow and may take 14 to 35 days, so mark the row and keep the upper layer evenly moist without saturating it. Soaking the seed in lukewarm water for several hours can help it take up moisture evenly, but steady care after sowing remains essential. Once seedlings are large enough to handle, thin them to approximately 15 to 20 cm so each clump receives light and airflow. Choose sun in cool conditions or partial shade where summers become hot, with rich, organic, moisture-retentive yet well-drained soil. Transplant only when necessary and handle the root gently. Water at soil level before the bed dries deeply, mulch lightly, and cultivate weeds near young plants with shallow movements. Begin harvesting when the clump carries several strong stalks: cut outer stalks close to the base with clean scissors while preserving the centre and active leaves. Make additional small sowings on different dates instead of removing an entire clump at once. During heat, monitor moisture more frequently and harvest after dew dries but before strong afternoon sun softens the leaves. In the second year, remove emerging flower stalks for a temporary extension of leaf production, or retain selected umbels for insects and seed. Chill clean harvested parsley promptly, and discard leaves that become slimy, mouldy, or abnormal-smelling.

Soil and care

Soil & care

Soil pH

Slightly acidic to neutral, approximately 6.0 to 7.0

Moisture

Consistently cool soil without saturation; adequately spaced foliage able to dry after rain or dew

Minimum temperature

Approximately −7 °C (19 °F) for an established, hardened plant; protect containers

Care level

Easy

Watering

During the slow establishment of Italian parsley, keep the upper seedbed from drying completely; deepen each watering as the root system expands. Water Italian parsley at soil level in the morning and schedule the next irrigation from actual soil moisture, not the calendar. Italian parsley's recommended container must drain freely; inspect it more often in wind and empty the saucer after watering. Around Italian parsley, pull compacted mulch away from the crown and avoid prolonged leaf wetness before cool nights.

Soil type

Italian parsley prefers moderately rich, cool, loose, well-drained soil amended with mature compost. Moisture-retentive loam that never stays saturated suits its taproot. Aim for a slightly acidic to neutral pH around 6.0 to 7.0. Loosen the root zone before sowing, but avoid fresh manure and concentrated fertilizer pockets. In heavy soil, add organic matter and grow slightly raised to improve drainage. Maintain a light mulch after seedlings are established.

Fertilization

Italian parsley produces better leafy growth with restrained fertility. Let a soil test guide any corrective amendment. For this compact rosette clump herb grown for broad clump of long, harvest quality can decline under excessive feeding. Never place fertilizer directly against young roots. Feed Italian parsley lightly after harvest only when growth slows. Use new growth to judge whether nutrition is adequate. For this compact rosette clump herb grown for broad clump of long, its leafy growth should stay aromatic, firm, and compact. Apply every fertilizer at its labelled rate. Italian parsley can lose flavour intensity and firm growth under rich nitrogen.

Seasonal care

Seasonal care for parsley. Plan several small Italian parsley sowings rather than relying on one large batch. In late winter, clean containers, prepare labels, and note the first practical sowing dates for your site. In spring, sow as soon as workable soil permits, keeping the surface consistently moist during the naturally slow germination period. Mark the row so seedlings are not mistaken for weeds, then thin carefully without wrenching neighbouring taproots. Weed shallowly and add finished compost around established clumps without covering their centres. Through early summer, water deeply at soil level, apply a light mulch, and harvest outer stalks close to the base while leaving the centre and several active leaves intact. During hot weather, check moisture more often and use light afternoon shade where available. Remove badly yellowed or diseased leaves to preserve airflow, but do not strip the clump. In autumn, continue cutting after cool nights and use light protection to extend the outdoor season. Mulch selected plants for an overwintering trial without assuming that every plant will survive. Containers moved temporarily indoors belong in a bright, cool position after a careful pest inspection. In the second year, parsley commonly raises flower stalks and produces tougher foliage. Remove stalks for a brief extension of leaf harvest, or leave selected umbels for beneficial insects and seed. Gather seed heads only when dry and mature, keep them clearly labelled, clean cutting tools, and discard diseased residues. Start fresh sowings each year for the most dependable supply of tender leaves, recording emergence and first-cut dates to refine future timing.

Growing in containers

Container growing

Recommended pot size

25 to 30 cm (10 to 12 in)

Growing parsley in containers. Use a stable container 25 to 30 cm wide and deep for Italian parsley, with several drainage holes and enough depth for the taproot. Fill it with rich, airy potting mix amended with mature compost; the mix should hold even moisture while still draining freely. Sow 0.5 to 1 cm deep, label the pot, and keep the surface moist throughout the slow germination period without leaving it waterlogged. Thin emerging seedlings so the developing clumps receive light and airflow. Keep the container in sun during cool weather, shifting it to light afternoon shade when heat increases. Water slowly as the surface begins to dry, let excess water escape, and empty the saucer. A fine mulch can reduce evaporation once seedlings are established. Harvest by cutting outer stalks near the base with clean scissors, always preserving the centre and several active leaves. Rotate the pot occasionally, feed lightly at the labelled rate only when growth indicates a need, and avoid excess nitrogen. Inspect foliage after rain or overhead watering, removing severely damaged leaves without stripping the plant. For a steadier supply, sow a second labelled pot several weeks later. In autumn, a bright, cool sheltered position may extend harvest temporarily. Inspect leaf undersides before bringing the container indoors, keep foliage away from hot glass, and reduce irrigation as growth slows. Parsley may flower in its second year, so begin fresh sowings annually when tender leaves are the priority.

Growth and harvest

Size, flowering & harvest

Mature height

Approximately 20 to 30 cm (7.9 to 11.8 in) for the foliage; taller flower stalks in the second year

Width / spread

Approximately 20 to 30 cm (7.9 to 11.8 in)

Flower color

Greenish yellow

Foliage color

Uniform dark green

Foliage type

Flat flexible deeply divided highly aromatic leaves

Growth rate

Moderate; naturally slow germination

Growth habit

Compact rosette clump in the first year, followed by upright flower stalks in the second

Fragrance

Fresh, robust green flavour, characteristic of Italian flat-leaf parsley

Edible parts

Leaves and young stalks

Bloom period

In its second year, Italian parsley produces upright stalks carrying small greenish-yellow flowers arranged in umbels. Bloom gradually ends the best leafy harvest because foliage often becomes tougher. Flower stalks may be cut to prolong leaves temporarily, or several plants can be allowed to bloom. Their umbels then offer pollen and nectar to small beneficial insects before seed develops. Bloom also signals the biennial cycle is nearing completion.

Fruiting

Italian parsley is grown for leaves and tender stems during its leafy stage. It does not need to produce fruit for a useful kitchen harvest. If a plant survives to its second season, it may send up flower stalks followed by seed. Keep a separate plant for that purpose: once flowering begins, it is no longer managed in the same way as a steady supply of fresh parsley leaves.

Days to maturity

Approximately 70 to 90 days for a well-established clump

Harvest

Pick Italian parsley by cutting mature outer stems near the base, leaving the central growth intact. Take what the kitchen needs instead of stripping the entire plant at once. Rinse harvested stems to remove soil, then drain and dry before chopping or storage. For repeated cutting, allow enough healthy foliage to remain. A rising flower stalk signals the plant is moving beyond its main leaf-production stage.

Garden companions

Garden associations

Companion plants & uses

Companion plants

Italian parsley may grow near carrots, cabbage, onions, or other vegetables when their light, water, and spacing needs remain compatible. Place taller crops to the north to avoid excessive shade and preserve clear access for cutting outer stalks. Companion planting does not replace rotation, weeding, or proper pest identification. Water each plant according to its needs and avoid immediate competition around the parsley taproot. Low flowers can support beneficial insects without smothering the clump. Maintain airflow so flat-leaf foliage can dry after rain.

Plants to avoid

Lettuce and mint may compete with parsley for water and nutrients when planted too close together. Careful planning helps minimize this competition.

Garden use

Parsley in the vegetable garden. Grow Italian parsley in the herb garden, at the front of an edible bed, along a vegetable-garden edge, or in containers near the kitchen. Its compact dark-green clump creates a neat line without hiding lower plants. Group several sowings made a few weeks apart to renew foliage and spread harvests. Choose sun during cool periods or light partial shade as heat arrives. Avoid placing it directly beneath very water-demanding plants or in front of tall species that block all light. Leave enough space around clumps to cut outer stalks and maintain good airflow. In the second year, several plants may remain away from the main harvest area. Their greenish-yellow umbels add light texture and attract small beneficial insects. Beside a path, flat leaves stay easy to pick before each meal. Pair them with other herbs that appreciate cool, well-drained soil without relying on unproven repellent effects. After the season, remove diseased tissue, clean scissors, and note the locations where clumps maintained their best quality. This layout keeps routine watering, inspection, and harvest convenient while giving the compact foliage an ornamental role. Flat leaves remain easy to distinguish from nearby seedlings and bring a consistent dark-green texture to mixed edible plantings.

Recipe and storage

Recipe idea

From garden to table

Parsley in the kitchen. Italian parsley and lemon butter — Set out 125 g butter to soften slightly without leaving it warm for long. Harvest a small handful of sound outer stalks, rinse them under running water, and dry thoroughly. Remove coarse portions, then finely chop approximately 30 ml leaves and tender stalks. Mix into the butter with 5 ml lemon zest, a little pepper, and a small pinch of salt. Place the mixture on reusable wrap, shape it into a log, and refrigerate until firm. Serve one thin slice on potatoes, roasted vegetables, or fully cooked fish. Use clean utensils, keep ingredients cold, and return the butter promptly to the refrigerator. Use within several days or freeze in labelled portions. Reject foliage showing slime, mould, extensive yellowing, or an unusual odour before beginning the recipe. For variety, add a little chive or finely minced garlic without masking the parsley's fresh character. Keep the butter separate from raw meat and refrigerate leftovers within two hours of serving.

Wildlife and pets

Wildlife & precautions

Supporting wildlife

Italian parsley can provide small clustered flowers if a plant survives into its second season. Those blooms may attract various small insects, but the plant is then shifting away from leaf production. Reserve a separate specimen for flowering instead of expecting the same plant to remain a steady source of tender culinary leaves.

Frequently asked questions

Why does Italian parsley take a long time to germinate?

Italian parsley is naturally slow and sometimes irregular to germinate. Its normal emergence window is approximately 14 to 35 days, so a tray or row can look inactive long after faster herbs have appeared. Sow fresh seed 0.5 to 1 cm (¼ to ⅜ in) deep and maintain 15 to 24 °C (59 to 75 °F). Keep the surface continuously moist but not saturated; even a brief dry crust can delay or reduce emergence. Mark an outdoor row so it is not disturbed while you wait. A short soak in lukewarm water may help seed take up moisture more evenly, but it does not guarantee faster sprouting. Once seedlings emerge, give steady light and water gently. Thin carefully so the young roots of plants being retained are not pulled or exposed.

How can parsley be harvested without exhausting the plant?

Wait until Italian parsley has formed a well-established clump with several strong stalks, then harvest from the outside inward. Cut the oldest outer stalks close to the base with clean scissors while leaving the central growing point and several healthy leaves intact. This preserves enough foliage for continued photosynthesis and regrowth. Take modest, regular harvests instead of stripping the plant in one session. Water evenly after cutting, but do not saturate the crown. Remove yellowed or diseased foliage separately and clean scissors between affected plants. The edible portions are the leaves and young stalks. A morning harvest after surface moisture has dried produces clean foliage that can be cooled promptly. Wait for several new stalks before another substantial cut, especially on a young plant that has not yet reached its mature 20 to 30 cm foliage height.

Does Italian parsley return the following year?

Italian parsley is biennial, so a first-year plant may survive into a second season, but return is not guaranteed after a Canadian winter. In year one it usually forms a compact leafy rosette. If it overwinters, it shifts toward taller flower stalks in the second year, and leaf texture and quality generally decline as flowering advances. Mulch or light protection may improve survival without making it certain. For a dependable supply of tender foliage, sow fresh parsley each year rather than relying only on old plants. You can keep a few survivors for flowers or seed while harvesting their final tender leaves before stalk growth dominates. The normal harvest clump is about 20 to 30 cm high; second-year flower stems become taller. Mark overwintered plants so they are not confused with the new annual sowing.

Can Italian parsley be grown in a pot?

Italian parsley grows well in a pot about 25 to 30 cm (10 to 12 in) across, provided it is deep enough for the roots and drains freely. Fill it with an airy mix that holds even moisture without becoming saturated. Sow 0.5 to 1 cm (¼ to ⅜ in) deep and keep the surface moist through the naturally slow 14- to 30-day germination period. Set the container in a bright position; light shade can help during intense summer heat. Thin seedlings so the mature clump has room to reach roughly 20 to 30 cm wide. Water when the surface begins to dry and empty any standing water from the saucer. Harvest outer stalks near the base while preserving the centre. A stable pot also accommodates the taller flower stems if this biennial survives into its second year.

How should Italian parsley be stored after harvest?

Harvest sound Italian parsley stalks, rinse them thoroughly, and drain without crushing the leaves. Refrigerate fresh stems promptly in a clean container that limits drying, and use them within several days for the best texture and aroma. For longer storage, chop clean, well-dried leaves and freeze them in small labelled portions so only the needed amount is thawed. Drying is also possible, although it reduces the fresh aroma more strongly; store leaves only after they are fully crisp. Keep every batch clean and dry, check stored portions for condensation, and discard leaves that become slimy, mouldy, discoloured, or abnormal-smelling. Do not mix a damp new harvest into an older frozen or dried batch.