🌿 ArbGard Online

pH: 5.5–7.0  ·  Rich, moist, well-drained

Moderate nitrogen

Organic Italian Parsley typically has a denser coloring and richer flavor than its curled cousin. Use as an accompaniment to virtually any dish. Very easy herb to cultivate.

Parsley seeds are notoriously slow to germinate, typically taking 2–3 weeks at soil temperatures between 50–70°F (10–21°C). They prefer light to germinate, so sow them on the soil surface or just barely cover them. Soaking seeds in warm water for 24 hours before sowing can speed germination slightly. Keep the soil consistently moist but not waterlogged during this period.

Start indoors 6-8 weeks before last frost or sow directly. Sow directly onto moist soil via broadcasting, do not cover the seed. Germination may take 4-8 weeks.

Parsley prefers consistently moist soil and partial shade, especially in hot climates where afternoon shade prevents bolting. Water regularly, aiming for about 1 inch per week. Fertilize every 3–4 weeks with a balanced fertilizer or compost; parsley is not a heavy feeder but benefits from steady nutrient availability. Thin seedlings to 6–8 inches apart. Common issues include spider mites in dry conditions (increase humidity by misting) and leaf miners (remove affected leaves or use row covers early). Parsley rarely needs staking.

Begin harvesting outer stems once the plant has at least 6–8 leaves, usually 3–4 weeks after planting. Pinch or cut stems from the outside in, leaving the inner growth point intact for continuous production. Regular harvesting encourages bushier growth and delays bolting. For best flavor, harvest in the morning after dew has dried. Parsley keeps for up to 2 weeks refrigerated in a plastic bag, or freeze chopped parsley in ice cube trays with a bit of water for longer storage.