Moss Curled

Parsley

70d to harvest

Fragrant, cool-green fronds unfurl with a mossy curl that catches the light—Moss Curled Parsley is a delight to grow and a pleasure to gather. Its leaves are richly aromatic and crisp-tender, with tightly curled texture that holds its character beautifully when used as a garnish and in fresh herb blends. Expect steady, garden-ready harvests from a dependable 70-day rhythm, ideal for brightening sauces and finishing dishes with living, herbal color.

Crop Dates

Milestone	Date
Start Indoors	Apr 3rd
Last Frost	May 15th
Transplant / Sow Outdoors	Jul 10th
Harvest Begins	Sep 18th
Harvest Ends	Aug 25th

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)	40
Min Night Temp (°F)	28
Harden Off (days)	7

Frequently Asked Questions

Why are my Petroselinum crispum (moss-curled parsley) leaves turning pale or spotted, and what should I do?

A common issue for parsley is downy mildew, which shows as yellow patches on top of leaves with gray-purple growth underneath, especially in cool, humid weather. Remove and discard affected leaves, improve airflow by spacing plants, and water at the soil line (not the foliage). If it keeps spreading, treat with a labeled fungicide suitable for edible herbs and follow the label’s reapplication interval.

How often should I water moss-curled parsley during active growth?

During the main growing phase, keep the root zone evenly moist—aim for soil that feels consistently damp 1 inch down, not soggy. In most home gardens this means watering about 1–2 times per week, more often during warm, drying spells. Avoid letting it dry out and then flood, because parsley can become stunted and more prone to foliar problems.

When is Petroselinum crispum ready to harvest?

Start harvesting around day 70 when leaves are well-developed and form a dense rosette. Cut outer stems first (taking no more than about one-third of the plant at a time) so the center can keep producing. For best flavor, harvest in the morning and stop major cutting when plants bolt and send up flower stalks.