Forest Green

Family: Apiaceae Herb

Planting Schedule

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Fragrant and richly green, Forest Green Curled Parsley unfurls with a lush, ruffled charm that feels velvety to the eye and lively in the garden.

Its tightly curled leaves carry a clean, bright parsley flavor with a gentle depth—excellent for finishing and for stirring into herb-forward blends where you want aroma and color to stand out. Grow it for steady, harvest-ready foliage over a long season, with plants that stay attractive and vigorous through the heat of summer.

Light: Part SunMaturity: 70 DaysHabit: Rosette

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Forest Green Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	May 4th	Jun 8th	Aug 17th – Aug 29th
Zone 2b	Apr 24th	May 29th	Aug 7th – Aug 25th
Zone 3a	Apr 24th	May 29th	Aug 7th – Sep 1st
Zone 3b	Apr 28th	Jun 2nd	Aug 11th – Sep 21st
Zone 4a	Apr 24th	May 29th	Aug 7th – Sep 24th
Zone 4b	Apr 22nd	May 27th	Aug 5th – Sep 27th
Zone 5a	Apr 17th	May 22nd	Jul 31st – Sep 30th
Zone 5b	Apr 13th	May 18th	Jul 27th – Oct 5th
Zone 6a	Apr 10th	May 15th	Jul 24th – Oct 10th
Zone 6b	Apr 4th	May 9th	Jul 18th – Oct 16th
Zone 7a	Mar 30th	May 4th	Jul 13th – Oct 20th
Zone 7b	Mar 20th	Apr 24th	Jul 3rd – Oct 28th
Zone 8a	Mar 11th	Apr 15th	Jun 24th – Nov 5th
Zone 8b	Mar 2nd	Apr 6th	Jun 15th – Nov 12th
Zone 9a	Feb 13th	Mar 20th	May 29th – Nov 26th
Zone 9b	Jan 19th	Feb 23rd	May 4th – Dec 9th
Zone 10a	—	Oct 1st	Dec 10th – Feb 28th
Zone 10b	—	Oct 1st	Dec 10th – Feb 28th
Zone 11a	—	Oct 1st	Dec 10th – Feb 28th
Zone 11b	—	Oct 1st	Dec 10th – Feb 28th
Zone 12a	—	Oct 1st	Dec 10th – Feb 28th
Zone 12b	—	Oct 1st	Dec 10th – Feb 28th
Zone 13a	—	Oct 1st	Dec 10th – Feb 28th
Zone 13b	—	Oct 1st	Dec 10th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	70
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	6

Culinary Notes

Chef's Note

Forest Green Curled Parsley gives you that unmistakable, fresh-green aromatic hit—ruffled leaves that stay tender and won’t turn harsh when you add them at the end. It’s a finisher and a blender: chop it fine, let it meet acid (lemon) and fat (olive oil), and it’ll perfume the whole bowl instead of disappearing.

Best Uses

finishing over hot pasta, beans, or roasted vegetables where it stays vibrant
blending into chimichurri-style herb sauces and gremolata
folding into tabbouleh and grain salads for a perfumed, vivid top note
stirring into compound butters to perfume without turning bitter

Flavor Profile

bright, clean parsley bite ruffled-leaf aromatic lift gentle herbal earthiness tender, not woody crunch

Kitchen Pairings

lemon garlic olive oil parmesan chicken white beans

Frequently Asked Questions

What pest or disease most often affects Petroselinum crispum (parsley), and what should I do?

Parsley commonly gets leaf spot (often from Cercospora) and downy mildew in cool, wet weather. Remove and discard infected leaves, water at the soil line (not over the foliage), and improve airflow by thinning so plants aren’t crowded. If problems persist, use a labeled fungicide for edible Apiaceae and repeat per label directions.

How often should I water Petroselinum crispum during the main growing phase?

Keep the soil consistently lightly moist during germination and early growth, then aim for evenly moist (not soggy) soil for the next ~6–10 weeks. In warm part-sun conditions, that’s often about 1 inch of water per week total from rain plus irrigation, split into 2–3 sessions to prevent crusting and waterlogging. Let the top 1 cm (about 1/2 inch) dry slightly between waterings, since parsley in wet soil is more prone to spotting and mildew.

How can I tell when Petroselinum crispum is ready to harvest?

Harvest around 70 days from sowing when plants have a good number of fully developed, triple-curled leaves and strong stems. Begin by cutting outer stems close to the base, leaving the center rosette to regrow; this keeps production going. For the best flavor, harvest in the morning and avoid taking more than about one-third of the plant at a time per session.