About Parsley
Parsley is a staple of herb gardens around the world, treasured for its bright, clean flavour and versatility in the kitchen. A member of the carrot family, it grows into lush clumps of green foliage, ideal for snipping fresh for garnishes, salads, soups, or drying and freezing for later use. This biennial herb is also highly ornamental and can be grown in beds or containers with ease.

Once established, parsley will self-seed reliably if allowed to flower in its second year, making it a low-maintenance perennial presence in your garden.

Where Can You Grow Parsley?
Best suited to Zones 3–9, parsley thrives in rich, moist, well-drained soil and prefers full sun to partial shade. A great choice for kitchen gardens, container growing, or mixed herb beds.

History and Historical Uses
Native to the Mediterranean region, parsley has been cultivated for thousands of years. In ancient Greece and Rome, it was used both as a culinary herb and a symbol of victory and rebirth. It remains one of the most widely used herbs worldwide and is also known for its nutritional value, being high in vitamins A, C, and K.

Canadian Zone Information
Zones 8–9: Direct sow in early spring or autumn for continuous harvest.
Zones 5–7: Start indoors 6–8 weeks before last frost or sow directly in early spring.
Zones 3–4: Grow as a summer annual or overwinter indoors.

How to Grow and Harvest Parsley

Planting: Sow seeds 6mm (¼in) deep, spacing 15–25cm (6–10in) apart. Soak seeds overnight to improve germination.
Watering: Keep soil consistently moist, especially in dry periods.
Harvesting: Snip outer leaves regularly once plants are well-established.
Maintenance: Cut flowering stalks in second year if you wish to prolong leaf production.

Seed Saving Tips for Future Supply

Allow to Bolt: Let plants flower and go to seed in their second year.
Harvest Seeds: Collect seed heads when dry and tan in colour.
Dry and Store: Remove seeds from flower heads and dry thoroughly before storing.
Viability: Seeds remain viable for 2–3 years when kept cool and dry.

Certified Organic By
Islands Organics Producers Association (Cert#1962)