HO-202
Parsley: A Production Guide
COMMERCIAL HORTICULTURE • DEPARTMENT OF HORTICULTURE
PURDUE UNIVERSITY COOPERATIVE EXTENSION SERVICE • WEST LAFAYETTE, IN
James E. Simon
Vegetable Crops Specialist
Purdue University
Jack Rabin
Vegetable Crops Specialist
Rutgers University
Laura Clavio
Extension Associate
Purdue University
History and Introduction
Parsley (Petroselinum crispum (Mill.) Nymen ex A.W. Hill) is a biennial herb of the Apiaceae (Umbelliferae) family. Native to southern Europe and western Asia, this culinary herb is commercially cultivated as an annual in many parts of the world for its attractive and aromatic leaves.
The erect growing parsley reaches a height of 1 to 1 1/2 ft. and has green leaves and greenish-yellow flowers in compound umbels. Seeds are smooth, ribbed and ovate. A rich source of Vitamin C, Vitamin A and iron, parsley also yields fatty acids and an essential or volatile oil. The essential oil of the leaves is considered superior to that from the seeds and is used in condiments and seasonings. Parsley seed oil is used in fragrances for perfumes, soaps and creams.

Cultivars
Three types of parsley are grown in the United States. The common, or curled-leaf parsley (var. crispum), is used fresh primarily as a garnish, and dried or dehydrated in food products. Plain, flat-leaf or Italian parsley (var. neapolitanum Danert) is used as a flavoring in sauces, soups and stews. Both types can be equally aromatic. The Hamburg or turnip-rooted parsley (var. tuberosum (Bemh.) Crov.) is a lesser known type of parsley grown for its enlarged, edible root and is popular in specialized markets. Suggested parsley varieties are given in
Table 1. However, variety decisions should be modified by local experience and market demands.

Production
Parsley, similar to other members of the Apiaceae family, has seeds that have an erratic and low germination rate even under optimum field conditions. Seeds germinate slowly and unevenly in the cold, wet soils characteristic of early spring. The use of transplants under certain conditions such as limited acreage or roadside marketing of produce may be a preferred alternative.
Field preparation is similar to other small seeded crops. A fine seedbed is required. The usual procedure is to finish the soil after plowing and disc harrowing with rototillers and bed shapers. Rich moist soil with good drainage and a pH of 5.3 to 7.3 is preferred. Cover seeds no deeper
TABLE 1. Suggested Parsley Cultivars.
Curled-leaf Types: Banquet, Dark Moss Colored, Decorator, Deep Green, Forest Green, Improved Market Gardener, Moss Curled, Sherwood.
Flat-leaf Types: Plain, Plain Italian Dark Green.
Hamburg Type: Hamburg.