Peterselie

Petroselinum crispum

Engels: Parsley

herbApiaceaeEetbaar

Peterselie (Petroselinum crispum) is a edible herb from the Apiaceae family that grows up to 40cm tall. This plant thrives in full sun to partial shade and requires low maintenance. Blooms in summer with yellow flowers and attracts bees and butterflies.

Hoogte

20–40 cm

Breedte

15–30 cm

Zonligging

full sun, partial shade

Waterbehoefte

moderate

Grondsoort

loam, clay soil

Onderhoud

low maintenance

Bloeitijd

summer

Bloemkleuren

yellow

Ecologische waarde

Trekt bijen aan

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Verzorgingskalender

Taak	Jan	Feb	Mrt	Apr	Mei	Jun	Jul	Aug	Sep	Okt	Nov	Dec
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Care tips

Planting

Parsley thrives in full sun or partial shade and prefers loam or clay soil that holds moisture without becoming waterlogged. Before sowing or planting, prepare the soil by digging in well-rotted compost or organic matter to improve structure and fertility. The soil should be free-draining but moisture-retentive, as parsley dislikes both drought and sitting in water. Sow parsley seed directly outdoors from April through May, once the soil has warmed slightly. Parsley seed is notoriously slow to germinate—often taking three to four weeks—so be patient. Soak the seed in warm water for a few hours before sowing to speed things up. Sow thinly in shallow drills about 1 cm deep, then cover lightly with soil. Space rows roughly 20 cm apart. Once seedlings are large enough to handle, thin them to 20 cm apart to give each plant room to develop a full rosette of leaves. Alternatively, you can buy young parsley plants from garden centres in spring and transplant them directly into the ground or containers at the same 20 cm spacing. After planting or thinning, water gently but thoroughly to settle the soil around the roots. Keep the soil consistently moist during the first few weeks to support establishment. A light mulch of compost around the base of young plants helps retain moisture and suppress weeds, but keep it clear of the stems to avoid rot. Parsley can also be sown in late summer for a winter crop under cloches or in a cold frame, though spring sowings are more reliable in temperate climates.

Pruning

Parsley doesn't require traditional pruning in the way shrubs or perennials do, but regular harvesting and trimming keep the plant productive and prevent it from bolting prematurely. The key pruning months are April, May, and August, which align with active growth periods and the need to manage flowering. Harvest parsley leaves regularly from late spring onwards by cutting individual stems close to the base with a sharp pair of scissors or secateurs. Always take stems from the outside of the plant, working inwards, and avoid stripping more than one-third of the foliage at a time. This encourages the plant to produce fresh new growth from the centre and prolongs the harvest period. In April and May, pinch out any early flower buds that appear. Parsley is biennial, meaning it flowers and sets seed in its second year, but stress or warm weather can trigger premature bolting. Removing flower stems as soon as you spot them redirects the plant's energy back into leaf production and delays the end of its productive life. By August, if your parsley is in its second year, flowering becomes harder to prevent. At this stage, you can either allow it to flower—the yellow umbels attract beneficial insects—or cut the whole plant back hard to try to stimulate a final flush of leaves before autumn. Once parsley has fully flowered and set seed, the leaves become bitter and the plant will die back naturally, so it's best replaced with a fresh sowing.

Maintenance

Parsley has moderate water needs and performs best when the soil is kept consistently moist, especially during dry spells in late spring and summer. Water regularly at the base of the plant, aiming for the soil rather than the foliage to reduce the risk of fungal issues. In hot, dry weather, water two or three times a week; in cooler or wetter periods, once a week is usually sufficient. Mulching around plants with compost or well-rotted manure helps retain soil moisture and keeps roots cool. Feed parsley lightly in April with a balanced general-purpose fertiliser or a top-dressing of compost. Because it's grown for foliage rather than flowers or fruit, avoid high-nitrogen feeds that promote excessive soft growth at the expense of flavour. One spring feed is generally enough for the season, though container-grown parsley may benefit from a weak liquid feed every four to six weeks during active growth. Parsley is hardy to zone 5a and will often overwinter outdoors in temperate Europe, particularly flat-leaved varieties. In colder areas or exposed sites, protect plants with fleece or cloches from November onwards. First-year plants are more likely to survive winter than second-year specimens. Common pests include aphids and carrot root fly (parsley and carrots share the same family). Cover young plants with fine mesh if carrot fly is a problem in your area. Slugs can damage seedlings, so use organic pellets or barriers if necessary. Parsley is generally disease-resistant, though overwatering or poor drainage can lead to root rot or powdery mildew on the leaves.