Forest Green

Parsley

70d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	May 4th
Last Frost	May 25th
Transplant / Sow Outdoors	Jun 8th
Harvest Begins	Aug 17th
Harvest Ends	Aug 29th

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

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.