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.

Each packet contains two grams, which is approximately 300 seeds.
Click on variety's picture or name below for more information and quantity pricing options (where available).
Products (Total Items: 5)
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Parsley, Evergreen
More frost resistance than other varieties and grows vigorously.
Parsley, Hamburg Rooted
Roots are 8-10 inches long, 2-inches in diameter, fleshy white, parsnip-like roots.
Parsley, Italian
Deeply cut, dark green leaves with a rich strong flavor.
Parsley, Moss Curled
Early maturing, vigorous, compact plants. Leaves are deeply cut and curled.
Parsley, Plain or Common
Plants are erect, 12-inches tall, vigorous; Leaves are large, flat, and glossy green.

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