Caring for parsley — everything about the popular kitchen herb

Parsley is one of the best-known and most versatile kitchen herbs. The herb has been used since ancient times and the ancient Greeks regarded this herb as sacred. The classic is versatile , easy to plant and care for and, with its intense aroma, indispensable in many dishes. The leaves refine salads, quark dishes, fish dishes or potato dishes. The plant can be in a sunny spot indoors all year round and you can cut it directly and use it fresh in the kitchen.

Useful information Location Cultivation Watering & care Harvesting Species Pests & diseases FAQ

Matching products – buy parsley

Interesting facts about parsley

Botanical name: Petroselinum crispum
Other names: flat-leaf parsley, curly parsley, leaf parsley, parsley, Peterling, buckstalk, bitter sycamore
Use: salad, quark dishes, fish, potatoes, herb butter, stews, vegetables
Origin: Mediterranean
area Flower colours: yellow-green
Flowering period: June to August
specifics:It is divided into 2 types. In addition to the well-known curly parsley, there is the so-called smooth parsley. The latter tastes a little stronger and is more aromatic. No matter which variety you sow, the care requirements are identical. You can sow or plant the umbelliferae. The dark green leaves are aromatic, rich in vitamin C and vitamin A, decorative on soups and other dishes. Best used fresh in the kitchen. With good growth, Peterling can be harvested all year round.

In which location does parsley feel most comfortable?

In the garden

The herb needs a sunny to semi-shady spot with humus-rich soil. A slightly calcareous location that can store water well but is never waterlogged is ideal. If the biennial plant is cultivated by sowing, the herb can withstand sub-zero temperatures very well. Only specimens that come from greenhouse cultivation should only be brought outside after the last frost. From the end of May you can plant parsley or place it in pots on the balcony or terrace.

in the house

Even without your own garden, you can put fresh parsley on the window sill or in another warm and bright location. It is important that there is no heating in the immediate vicinity. If you have bought a preferred specimen in a small pot, repotting can be helpful. With a larger volume of soil, the spice can develop better and the maintenance effort is reduced. Another possibility is that you sow the seed and simply cultivate it on the windowsill.

Our professional tip: Specimens that were initially indoors can be planted in the garden after harvest. It is important to get used to the outdoor conditions step by step.

How is parsley grown?

In addition to buying ready-made plants, growing from seeds is one way of cultivating the popular culinary herb. Unlike many other herbs, parsley is a dark germinator. The seed is quite hard and it is advisable to soak it in warm water for several hours before sowing.

5 steps to grow:

  1. Allow the seeds to swell.
  2. Sow on potting soil, herb soil or outdoors.
  3. Cover the seed with fine soil or sand (1.5 cm top layer).
  4. Then water and keep the soil constantly moist.

After germination, you can optionally separate (prick out).

The seeds will germinate within two to three weeks in moist heat. By transplanting, the so-called transplanting, the seedlings become stronger and develop better. This so-called pre -cultivation gives you plants that you can plant in the bed from the end of May or continue on the windowsill, raised bed or greenhousecan grow. If you sow directly into the pot, up to 10 seeds will be laid. The umbellifer is a so-called biennial plant. After sowing in early summer, the herb grows, is harvested and survives the winter outside. In the second year, flowering occurs in late summer and the plant then dies. It is therefore advisable that you sow annually and can thus harvest freshly next year. If you do not cut the flower, the herb can self-seed in good conditions.

Pro tip: If the soil outdoors is still too cold, germination will be delayed. Therefore, the success of later sowing is usually better and you should not start growing outdoors too early in spring.

How do I water and care for my parsley?

With proper care, the herb grows very bushy. An even supply of water is essential when caring for parsley. Make sure that the soil never dries out, but that there is also no water in the saucer or planter. In the field, too, it is important that watering is based on demand. In phases with a lot of precipitation, there is no watering. However, if the parsley plants are too dry, yellowing can quickly occur, especially in sunny locations.

For parsley in the garden, gently loosen the soil and remove all weeds. In humus rich locations it is not necessary to fertilize. On light sandy soils, as with chives and basil, it may be necessary to add herb fertilizer or organic garden fertilizer (organic fertilizer). Make sure that the soil is evenly moist after fertilizing. Further care measures are not necessary.

How do I harvest and use fresh parsley?

When the stems have reached a height of 10 to 15 cm and at least 3 pairs of leaves, you can start harvesting. The important thing is that you harvest the leaves from the outside in and go easy on the middle part (the heart). If you cut off the herb completely, new growth is unlikely. You should also cut the stem and not just harvest the leaves, as this will stimulate growth. Fresh parsley goes well with many foods and is often added to soups and stews after cooking. The umbelliferae should not be boiled if possible. The aroma of fresh herbs is most intense when the leaves are young be finely chopped. If the growth is good, you can cut ahead and freeze the herb to preserve it. It is possible to dry Peterling, but not as optimally as a relatively large amount of aroma is lost.

What types of parsley are there?

In general, two variants are known, which are easy to distinguish due to the shape of the leaf.

Curled or moss-curled parsley

    • the most commonly grown species in the garden
    • decorative due to the curled leaf

Well-known varieties are ‘Aphrodite’ and ‘Green Pearl’.

Flat-leaf parsley

      • more intense in taste than the curly varieties
      • easier to clean because the surface is smooth
      • sometimes referred to as Italian parsley
      • Well-known varieties are ‘simple cut’ or ‘giant the Napoli’.


Flat-leaf parsley

What pests and diseases can parsley get?

At the optimal location and with good care, no diseases and pests are known. Yellow leaves or lice infestation are often a result of drought stress, waterlogging or cold and are usually difficult to combat. Therefore, ensure optimal site conditions.


FAQ — Frequently Asked Questions

What is a parsley root?

Parsley root is a turnip of root parsley. The root grows underground, like carrots or celery.

What plants can Peterling be combined with?

Good neighbors for the herb are onions, leeks, strawberries, cucumbers or tomatoes. Refrain from growing the herb alongside other umbellifers. Other bad neighbors are all kinds of lettuce.

What can be the cause of yellowing?

If the stems and leaves are not green, but light yellow, it may be that the plant was too wet or too dry for a short time. Low temperatures are also responsible for yellowing. Carefully remove the outer leaves and improve conditions if possible. It is important that when planting parsley you make sure that the soil has good drainage properties.

How to grow herbs, vegetables and fruit in a small space

You don’t need a garden to enjoy fresh herbs, tasty vegetables or aromatic fruit. You can also become a gardener on a balcony or a small terrace. With our tips you will have a delicious snack garden!

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Preserve the full aroma of the aromatic herbs

It is not difficult at all to preserve the aroma of the aromatic garden herbs. We will show you various ways of preserving rosemary or thyme, for example.

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Parsley Spaghetti – Recipe

Delicious and simple recipe with just a few ingredients to imitate.

To the recipe

Can’t get enough herbs? You can order numerous herbs from us, which will be delivered to your home conveniently and in the best quality.


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