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Showing dates for Curly Parsley in USDA Zone 7
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Curly Parsley · Zones 3–9
Growing Details
Zone-by-Zone Planting Calendar
| Zone | Indoor Start | Transplant | Direct Sow | Harvest |
|---|---|---|---|---|
| Zone 3 | February – March | May – June | April – August | June – October |
| Zone 4 | February – March | May – June | April – August | June – November |
| Zone 5 | January – March | April – May | March – August | May – November |
| Zone 6 | January – February | April – May | March – September | May – December |
| Zone 7 | December – February | March – April | February – September | April – December |
| Zone 8 | December – January | February – March | February – October | April – January |
| Zone 9 | November – December | January – February | January – November | March – February |
Complete Growing Guide
Start your curly parsley seeds indoors 10-12 weeks before your last spring frost, as they're notoriously slow germinators—expect 2-4 weeks for sprouting. Soak seeds in warm water for 24 hours before planting to speed germination, then plant ¼ inch deep in seed starting mix. Keep soil consistently moist and maintain temperatures around 65-70°F.
Prepare your garden bed by working in 2-3 inches of compost or well-aged manure, as parsley thrives in rich, organic soil with a pH between 6.0-7.0. Choose a location with morning sun and afternoon shade in hot climates (zones 8-10), or full sun in cooler regions (zones 3-7). Ensure drainage is excellent—waterlogged soil leads to crown rot, parsley's biggest enemy.
Transplant seedlings when they have 3-4 true leaves and nighttime temperatures stay above 40°F. Space plants 6-8 inches apart in rows 12 inches apart. Direct sowing works well in early spring (4-6 weeks before last frost) or late summer for fall harvest, but indoor starts give you more reliable stands.
Feed with a balanced liquid fertilizer every 3-4 weeks, but avoid high-nitrogen feeds after midsummer as they promote excessive leaf growth at the expense of hardiness. Side-dress with compost monthly instead. Water deeply but infrequently, allowing soil to dry slightly between waterings—this prevents the shallow root system from becoming waterlogged.
Avoid the common mistake of harvesting too heavily in the first 6 weeks. Let plants establish strong root systems before taking more than a few sprigs. In zones 7 and colder, mulch plants in late fall with straw or leaves—curly parsley often survives winter and provides early spring greens before going to seed in its second year.
Harvesting
Begin harvesting curly parsley when plants reach 6 inches tall and have developed their characteristic tightly curled leaves, typically 70-90 days from seed. Look for deep emerald green color and crisp, firm stems—pale or yellowing leaves indicate the plant is stressed or overmature.
Harvest in early morning when leaves are fully hydrated and at their peak oil content. Cut outer stems first using sharp scissors or pruning shears, taking stems from the base rather than just picking leaves. This encourages continued growth from the center crown. Take no more than one-third of the plant at any harvest to maintain vigor.
Test stem readiness by gently tugging—mature stems should snap crisply rather than bend. Avoid harvesting during hot midday sun when leaves may be wilted, and never harvest wet foliage as this promotes disease spread. Regular harvesting every 2-3 weeks keeps plants productive and prevents stems from becoming tough and bitter. In the plant's second year, harvest heavily before it bolts to seed in late spring.
Storage & Preservation
Fresh curly parsley stays crisp for 7-10 days when stored like cut flowers—trim stem ends and place in a jar of water, then cover leaves loosely with a plastic bag and refrigerate. Change water every 2-3 days when it becomes cloudy.
For longer storage, wash and thoroughly dry leaves, then wrap in slightly damp paper towels before placing in the refrigerator crisper drawer. Properly stored this way, parsley maintains quality for up to 2 weeks.
Freeze whole clean sprigs in ice cube trays covered with water or olive oil for convenient cooking portions. For dried parsley, harvest just before flowering when oils are concentrated, then air-dry in small bundles hung upside down in a dark, well-ventilated area. Properly dried parsley retains color and flavor for 6-12 months when stored in airtight containers away from light.
History & Origin
Curly parsley (Petroselinum crispum var. crispum) originated in the Mediterranean region, where flat-leaf parsley was first cultivated by ancient Greeks and Romans over 2,000 years ago. The distinctive curly-leafed variety emerged through centuries of selection by European gardeners who prized its ornamental appearance alongside its culinary value.
By the Middle Ages, curly parsley had become the dominant form grown in Northern European monastery gardens, valued for both its decorative qualities in formal herb gardens and its ability to maintain texture when dried for winter use. The variety gained particular popularity in Britain and France, where its ruffled leaves were considered more refined for garnishing elaborate dishes.
Curly parsley arrived in America with early European settlers and became the standard parsley variety grown in colonial kitchen gardens. Its hardy nature and long storage life made it indispensable on the frontier. While flat-leaf parsley has gained culinary favor in recent decades, curly parsley remains the most recognizable variety worldwide and continues to be the preferred choice for garnishing due to its dramatic texture and ability to hold its shape.
Advantages
- +Exceptional cold tolerance, surviving temperatures down to 10°F with light protection
- +Dense, ruffled foliage provides continuous harvests throughout growing season
- +Naturally resistant to most common herb diseases including bacterial blight
- +Maintains crisp texture and bright color longer than flat-leaf varieties when stored
- +Self-seeds readily in second year, providing volunteer plants for following seasons
- +Superior ornamental value makes excellent edging plant in formal gardens
- +Retains more structure and visual appeal when dried compared to flat-leaf types
Considerations
- -Notoriously slow and uneven germination, often taking 3-4 weeks to sprout
- -More susceptible to carrot fly damage due to slower early growth
- -Milder flavor than flat-leaf parsley, less suitable for dishes requiring strong herb presence
- -Tightly curled leaves trap moisture and debris, requiring more thorough washing
- -Crown rot develops quickly in poorly drained soils or with overhead watering
Companion Plants
Plant Together
Tomatoes
Parsley repels tomato hornworms and aphids while improving tomato flavor
Carrots
Parsley improves carrot growth and flavor while carrots help loosen soil for parsley roots
Chives
Both herbs repel aphids and other pests while sharing similar growing conditions
Roses
Parsley attracts beneficial insects that help control rose pests like aphids
Asparagus
Parsley repels asparagus beetles while asparagus provides light shade for parsley
Peppers
Parsley deters pepper pests and attracts beneficial predatory insects
Strawberries
Parsley improves strawberry growth and helps repel harmful insects
Marigolds
Both plants work together to repel nematodes and various garden pests
Keep Apart
Mint
Aggressive spreading nature can overwhelm parsley and compete for nutrients
Lettuce
Both compete for similar nutrients and parsley can inhibit lettuce germination
Caraway
Cross-pollination can affect seed production and flavor of both herbs
Pests & Disease Resistance
Resistance
Good resistance to most diseases
Common Pests
Aphids, carrot fly, spider mites
Diseases
Crown rot, leaf blight, powdery mildew