Forest Green

Family: Apiaceae Herb

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

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Apr 4th
Last Frost	Apr 25th
Transplant / Sow Outdoors	May 9th
Harvest Begins	Jul 18th
Harvest Ends	Oct 16th

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.