Parsley Seeds
CULINARY HERB · CHEF STAPLE · 25–50 SEEDS · Parsley Seeds Parsley is the quiet engine of a professional kitchen: fresh, savoury, and bright enough to lift a whole plate. This dependable herb gives you generous leafy harvests for finishi...
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- Season
- 2027
CULINARY HERB · CHEF STAPLE · 25–50 SEEDS
Parsley Seeds
Parsley is the quiet engine of a professional kitchen: fresh, savoury, and bright enough to lift a whole plate. This dependable herb gives you generous leafy harvests for finishing, seasoning, and building the base of sauces, stocks, and salads.
The culinary edge
Chop the leaves into tabbouleh, salsa verde, gremolata, herb butter, and compound sauces. Fold them through roasted potatoes, beans, grains, eggs, and fish, or use the stems in stocks and bouquet garni. Parsley’s clean green flavour is especially good with lemon, garlic, butter, mushrooms, and rich braised meats.
Growing notes
Sow in full sun or light shade in fertile, evenly moist soil. Germination is slow, so keep the seedbed patient and consistently watered. Harvest outer stems first and cut often for a steady supply of tender leaves.
Packet: 25–50 seeds.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.