Parsley has been cultivated and used for centuries. It is used as a flavoring in soups and salads, as a garnish, and some varieties, as a vegetable. Herbalists have used it as a breath freshener, digestive aid, and in tea to treat high blood pressure and rheumatism. Because it is high in vitamins A and C, it has also been used as a quinine substitute to treat malaria.

Parsley becomes very bitter as the plant starts to flower. For best germination, freeze seed for three to five days and then soak in warm water for about eight hours before planting. Cover seed lightly. Darkness helps germination.

Products (Total Items: 5)
Sort by
Evergreen Parsley
More frost resistance than other varieties and grows vigorously.
Hamburg Rooted Parsley
Roots are 8-10 inches long, 2 inches in diameter, fleshy white, parsnip-like roots.
Italian Parsley
Deeply cut, dark green leaves with a rich strong flavor.
Moss Curled Parsley
Early maturing, vigorous, compact plants. Leaves are deeply cut and curled.
Plain or Common Parsley
Plants are erect, 12-inches tall, vigorous; Leaves are large, flat, and glossy green.

The cookie settings on this website are set to 'allow all cookies' to give you the very best experience. Please click Accept Cookies to continue to use the site.