Growing parsley - that's how it's done

Growing parsley - that's how it's done

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Whether frizzy or smooth - parsley is an herb that shouldn't be missing in any kitchen. So here's how you can grow parsley.

Parsley has a high vitamin C content

Parsley has a high vitamin C content

As a matter of course, the housewife and the hobby cook use the lush green parsley with a wonderful aroma in a wide variety of dishes. The parsley is very popular with many types of potato dishes (e.g. in potato salad, as parsley potatoes, etc.), as a seasoning in salads, as a pesto and as a decoration on the menu plate, etc. Why the parsley in no herb garden, in no vegetable patch and should not be missing on any kitchen herb island.

So that your parsley always thrives, we would like to introduce you here what you should consider when growing, caring for and harvesting the parsley.


Like many other herbs, parsley is also often sold as a herbaceous perennial in specialist shops and can be planted in practically any nutrient-rich location that is as partially shaded as possible. You can also keep the parsley in plant pots on a window sill.

In addition, you can sow the seeds of parsley (much cheaper version) in lavish form on the windowsill from February, or after the frosty days outdoors. Luscious because the parsley grows very slowly. So always sow a large amount of parsley.

By the way:

Did you know that the diuretic and digestive parsley was used earlier as a medicinal plant and that it helps against spring-tiredness?


From time to time you should lightly loosen the soil around the parsley with a rake. The spice plant also regularly needs water. She even loves an evenly moist soil. However, you should definitely avoid waterlogging, otherwise the parsley can shrink quickly!

In addition, you can fertilize the parsley a little in spring, provided that you have not enriched the field soil with humus. In the case of potted plants, early fertilization is generally recommended.


Parsley (mostly only the leaves) is harvested from April to October. Then you can either eat the herb fresh or use it dried over the winter months. On top of that, an aromatic tea can also be prepared from dried parsley leaves.