Seed Depth: 1/4 inch

Seed Spacing: 6 inches

Row Spacing: 12–18 inches

Sunlight: Full sun to partial shade

Days to Sprout: 14–28 days

Days to Maturity: 75–90 days

Growth Habit: Upright, biennial herb grown as an annual

Sunlight: Thrives in full sun but tolerates partial shade, especially in hotter climates.

Soil Type: Prefers rich, well-drained soil with a pH of 6.0–7.0.

When to Plant: Sow seeds outdoors in early spring or late summer for a fall harvest. Start indoors 6–8 weeks before the last frost.

Direct Sowing: Sow seeds 1/4 inch deep and thin seedlings to 6 inches apart once established.

Indoor Sowing: Use biodegradable pots to minimize transplant shock; keep soil moist until germination.

Succession Planting: Plant seeds every 3–4 weeks for a steady supply of parsley.

Watering: Keep soil consistently moist but not waterlogged.

Fertilizing: Apply a balanced fertilizer once or twice during the growing season.

Pruning: Harvest outer leaves first to encourage continuous growth.

Pest and Disease Control: Watch for aphids and fungal diseases; ensure good airflow and avoid overwatering.

When to Harvest: Begin harvesting leaves when plants are about 8 inches tall, typically 75–90 days after planting.

How to Harvest: Snip outer stems at the base, leaving inner stems to continue growing.

Seed Collection: Allow some plants to flower and produce seeds in their second year.

Storing Seeds: Store seeds in an airtight container in a cool, dry place.