Parsley in 3 Varieties

Petroselium crispum 'var. crispum 'Gewone Snij' + Petroselinum crispum var. tuberosum 'Halflange'+ Petroselinum crispum var. crispum 'Moskrul'

Parsley in 3 Varieties

Petroselium crispum 'var. crispum 'Gewone Snij' + Petroselinum crispum var. tuberosum 'Halflange'+ Petroselinum crispum var. crispum 'Moskrul'
Parsley adds a lovely spicy aroma to your dishes!
This lovely special offer of three varieties of parsley consists of the following:
  1. Curly leafed parsley: used a lot as a garnish but makes a great addition to a nice herbal butter.
  2. Common parsley: delicious added to all sorts of recipes.
  3. Root parsley (with flat leaves): The root is tasty grated raw in salads or cooked in various dishes. The delicate flavour and delicious aroma of the leaves make it a great addition to many dishes - a terrific flavour enhancer!
You will receive one pack of parsley per variety.

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Parsley in 3 Varieties
Parsley in 3 Varieties
Edible: Yes
Cutting flowers: No
Grafted: No
Green stayer: No
Guarantee: 1 year growth and flowering guarantee
Hardy plants: No
Latin name: Petroselium crispum 'var. crispum 'Gewone Snij' + Petroselinum crispum var. tuberosum 'Halflange'+ Petroselinum crispum var. crispum 'Moskrul'
Leafs all year: No
Preferred location: Sun, Half shadow
Naturalizing: No
Scented: Deliciously Scented
Self polinating: No

Parsley seed requires no prior treatment but you can encourage germination by soaking overnight in lukewarm water.

How to Sow

Sow under glass: February & March.
Sow in the garden: April to June.
There are two ways to sow:

  1. These seeds can be sown directly into the garden in a sunny spot from April through to June. Loosen the soil with a fork to at least 30 cm deep. Make a straight grove approx. 1 cm deep and label the row. Mix the seed with dry, sharp sand and sow along the grove between thumb and forefinger as thinly as possible. Cover with half a centimetre of soil, press carefully down and sprinkle with water. Sow extra rows 20 cm apart.
  2. Or, sow under glass from as early as mid-February (cold frame or a seed tray indoors, or even a mini-propagator). Fill seed trays with a good, fine potting compost. Mix the seed with dry fine sand and sow evenly over the top of the soil. Cover with a maximum half a centimetre of soil and press it all lightly down. Sprinkle with water. Cover with a pane of glass and place in a light spot at normal room tempertaure or place the box in the cold frame. Only remove tha glass once the seeds have germinated.
Depending on temperature, the seeds should have germinated in 28-35 days and after 2 or 3 weeks the seedlings can be thinned out and transferred tothe grove(s), spaced at 5 cm. The seedlings you remove can go further up in the rows but be sure to keep them all moist during transplanting.


Water extra in periods of drought, keep the surrounding soil free of weeds and your parsley will continue to grow well. Parsley shouldn't flower in the first year but if it should start to grow a flower stem (this is called bolting), do remove it.
Herbs grown on your patio or decking
Parsley can be put outdoors from mid-May. Do this to gradually acclimatise it. Stand it outside for one hour longer every day for five days in a shady spot. It will then be ready to plant out in its final place - choose a sunny or semi-shaded spot.
Tip: Herbs are best grown near the kitchen door, you will then have them close to hand when you are cooking. 


Harvesting leaf parsley: from mid-May through October.
Harvesting root parsley: from mid-May right through to the following March.
Cut your leaf parsley per stem ensuring you leave the centre of the plant intact. Best to use sharp scissors or a knife - fingers are ok but try to ensure you don't pull too hard on the whole plant. Don't take too much from one plant either. As long as the plant keeps producing new leaves, you may harvest from this same plant for months on end!
Root parsley is harvested individually but using the back of a rake to flip the root out of the ground. Root parsley is harvestable from late spring to the end of winter and will not freeze in the ground!


Originating in Mediterranean climes, parsley (Petroselinum crispum var. tuberosum) is a biannual but is more or less always grown annually. It tends to bolt in the 2nd year anyway. The roots will not freeze so it's possible to harvest root parsley even in the winter. The leaves will die back the colder it gets.
Root parsley is more a vegetable than a garnish but the leaves can also be used as a herb and resembles the flat leaved parsley variety. The root looks rather like that of the parsnip but has a flavour more like celeriac and parsley mixed.
Parsley leaves are very good for you and contain vitamins A and C. The leaves are known for their blood purifying abilities.


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