Petroselinum Curled leaf parsley plant

(pe-tro-seal' i-num)

Common name: Parsley

Family: Apiaceae, Carrot

Height x width: 6-12" x 12-15"

Growth rate: moderate

Foliage: deeply pinnately divided, some lay flat and others are crinkled depending on cultivar, stems are grooved (photo courtesy of Shaman,

Flowers: tiny, greenish in compound umbels, inconspicuous and unimportant

Hardiness: biennial used as an annual

Soil: well-drained, moist

Light: sun, part shade

Pests and problems: prefered food of swallowtail butterfly larvae

Landscape habit, uses: edging, pots, herb gardens, butterfly gardens, indoors.

Culinary--pick leaves anytime and dry or freeze; add raw to salads or chop and sprinkle over sandwiches, in soups, over vegetables; root can be boiled as a vegetable

Household--supposedly improves rose health when grown near

Cosmetic--use infusion as a hair tonic and eye bath; add to facial steam and lotion for dry skin

Medicinal--raw leaves chewed for fresh breath and healthy skin, infusion used to aid digestion, poultice used for sprains, wounds and insect bites

Other interest: native to north and central Europe; ancient Greeks used it to decorate warriors, athletes and tombs, and used it medicinally; Romans used it extensively for food and in garlands for guests to wear at banquets to discourage intoxication and mask odors; rich in minerals and vitamins.

Other culture: shear for branching and new growth

Propagation: seed (15,000 seeds per ounce), put in lukewarm water and allow to soak overnight before sowing, sow 6-8 weeks before planting out or sow direct


crispum (cris-pum')--main species
Cultivars, other taxa common name leaves
'Afro' Moss Curled upright, long stems, curled, RHS award
'Clivi' same dwarf, prolific, lower leaves stay green
'Crispum' Curled P. finely cut, tightly curled, strong, popular
'Forest Green' same not as deeply cut or curled
'Green River' same double curled, branching, compact
'Italian Plain Leaf' same neopolitanum, earlier than variety
'Moss Curled' same standard curled type
var. neapolitanum Italian or French P. flat, dark green, strong flavor
'Omega' Root Parsley thick, long edible roots, good leaves
'Pagoda' same dark green, triple curled, vigorous
'Paramount' same dark green, triple curled
var. tuberosum Turnip-rooted, Hamburg P. thick, white edible root, nutty flavor

©Authored by Dr. Leonard Perry, Professor, University of Vermont as part of PSS123 course.

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