Parsley Seeds
CULINARY HERB · 2027 VARIETY · 10+ SEEDS · Parsley Seeds Classic parsley for generous bunches of fresh, clean, savoury leaves. A dependable kitchen herb for sauces, salads, potatoes, soups, stocks, and everyday finishing. · FlavorFre...
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- 2027
CULINARY HERB · 2027 VARIETY · 10+ SEEDS
Parsley Seeds
Classic parsley for generous bunches of fresh, clean, savoury leaves. A dependable kitchen herb for sauces, salads, potatoes, soups, stocks, and everyday finishing.
In The Kitchen
Snip leaves into tabbouleh, chimichurri, soups, sauces, roasted vegetables, potatoes, and compound butter. Harvest outer stems first so the plant keeps producing.
Growing Notes
- Sow shallowly in fertile, evenly moist soil.
- Germination can be slow; keep the seedbed consistently moist.
- Grow in sun to partial shade, especially in hot weather.
- Harvest outer stems regularly for a steady supply.
Packet: 10+ seeds. Biennial culinary herb grown as an annual for fresh leaves.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.