Parsley Seeds (Triple-curled)
Triple-curled Parsley (Petroselinium crispum)
Description:
Triple-curled parsley is a popular herb known for its attractive, curly leaves and culinary uses. Triple-curled parsley is a biennial or overwintering perennial that belongs to the Apiaceae family, native to southern Europe. It features deeply curled and finely divided leaves that create an appealing texture and appearance. The leaves grow in clusters, forming a dense rosette close to the ground. The plant reaches a height of about 8 to 12 inches (20 to 30cm). Triple-curled parsley produces inconspicuous small greenish-yellow flowers on tall stalks during the second year of growth and has a milder flavour than flat-leaf Italian parsley. It can be used fresh, dried, raw or cooked.
Growing Conditions:
Climate: cool-temperate.
Position: partial shade to full sun with at least 4 to 6 hours of direct sunlight per day.
Soil: well-draining, moist, rich soil but can adapt to loamy or sandy soil; ideal soil pH should be slightly acidic to neutral, ranging from 6.0 to 7.0.
Water: water the plant regularly, especially during dry periods, but avoid overwatering to prevent root rot; mulching around the base of the plant can help retain moisture and control weeds.
Spacing: space the plants approximately 6 to 10 inches (15 to 25 cm) apart.
Propagation: sow the seeds directly into the garden bed or seed flats/pots early spring or autumn. The seeds typically take about 2 to 3 weeks to germinate.
Harvest: harvest leaves when they are fully grown and at their peak flavour, typically about 2 to 3 months after sowing. Cut the outer leaves from the base of the plant, leaving the inner leaves to continue growing. Harvesting stimulates new leaf growth.
~100 seeds per pack
Triple-curled Parsley (Petroselinium crispum)
Description:
Triple-curled parsley is a popular herb known for its attractive, curly leaves and culinary uses. Triple-curled parsley is a biennial or overwintering perennial that belongs to the Apiaceae family, native to southern Europe. It features deeply curled and finely divided leaves that create an appealing texture and appearance. The leaves grow in clusters, forming a dense rosette close to the ground. The plant reaches a height of about 8 to 12 inches (20 to 30cm). Triple-curled parsley produces inconspicuous small greenish-yellow flowers on tall stalks during the second year of growth and has a milder flavour than flat-leaf Italian parsley. It can be used fresh, dried, raw or cooked.
Growing Conditions:
Climate: cool-temperate.
Position: partial shade to full sun with at least 4 to 6 hours of direct sunlight per day.
Soil: well-draining, moist, rich soil but can adapt to loamy or sandy soil; ideal soil pH should be slightly acidic to neutral, ranging from 6.0 to 7.0.
Water: water the plant regularly, especially during dry periods, but avoid overwatering to prevent root rot; mulching around the base of the plant can help retain moisture and control weeds.
Spacing: space the plants approximately 6 to 10 inches (15 to 25 cm) apart.
Propagation: sow the seeds directly into the garden bed or seed flats/pots early spring or autumn. The seeds typically take about 2 to 3 weeks to germinate.
Harvest: harvest leaves when they are fully grown and at their peak flavour, typically about 2 to 3 months after sowing. Cut the outer leaves from the base of the plant, leaving the inner leaves to continue growing. Harvesting stimulates new leaf growth.
~100 seeds per pack
Triple-curled Parsley (Petroselinium crispum)
Description:
Triple-curled parsley is a popular herb known for its attractive, curly leaves and culinary uses. Triple-curled parsley is a biennial or overwintering perennial that belongs to the Apiaceae family, native to southern Europe. It features deeply curled and finely divided leaves that create an appealing texture and appearance. The leaves grow in clusters, forming a dense rosette close to the ground. The plant reaches a height of about 8 to 12 inches (20 to 30cm). Triple-curled parsley produces inconspicuous small greenish-yellow flowers on tall stalks during the second year of growth and has a milder flavour than flat-leaf Italian parsley. It can be used fresh, dried, raw or cooked.
Growing Conditions:
Climate: cool-temperate.
Position: partial shade to full sun with at least 4 to 6 hours of direct sunlight per day.
Soil: well-draining, moist, rich soil but can adapt to loamy or sandy soil; ideal soil pH should be slightly acidic to neutral, ranging from 6.0 to 7.0.
Water: water the plant regularly, especially during dry periods, but avoid overwatering to prevent root rot; mulching around the base of the plant can help retain moisture and control weeds.
Spacing: space the plants approximately 6 to 10 inches (15 to 25 cm) apart.
Propagation: sow the seeds directly into the garden bed or seed flats/pots early spring or autumn. The seeds typically take about 2 to 3 weeks to germinate.
Harvest: harvest leaves when they are fully grown and at their peak flavour, typically about 2 to 3 months after sowing. Cut the outer leaves from the base of the plant, leaving the inner leaves to continue growing. Harvesting stimulates new leaf growth.
~100 seeds per pack