HerbParsley
Moss Curled Parsley
Moss Curled
Moss Curled Parsley is the ornamental showstopper of the parsley world, with densely ruffled, moss-like foliage that's as beautiful on the plate as it is in the garden. This heirloom cultivar has roots stretching back centuries, documented in seed catalogs as far back as 1896, and brings the authentic Mediterranean herb tradition into modern gardens. It reaches a compact 12 inches tall and matures in about 75 days, thriving in full sun and tolerating frost well enough to extend your harvest into cooler months. The intricate leaf texture makes it a textural powerhouse in fresh dishes, while its frost hardiness and compact form make it equally at home in containers or garden beds.
Photo © True Leaf Market(https://www.trueleafmarket.com/products/organic-moss-curled-parsley-seeds)
Growing Conditions
Sunlight
Full Sun
Water
Moderate
Soil
Well-drained, Fertile Loam; Rich In Organic Matter
Preferred Temp60-75°F
Growth Stats
12 in
Height
10 in
Width
PeriodBiennial
TypeBush
Spacing
6-8 inches apart
Plant Profile
Sunlight
Full Sun
Water
Moderate
Zones
?-?
Size
12in H x 10in W
Growth
Biennial
Care
Moderate
Hover over chart points for details
Highlights
The exceptionally dense, fold-upon-fold curls of this parsley create a lush, ornamental presence that catches the eye long before you harvest a leaf. Its compact size (just 12 inches tall) combined with frost tolerance means you can grow it spring through fall, even in cooler climates. The intricate foliage delivers deliciously textured eating, moving well beyond simple garnish into substantial herb dishes and preparations.
Common Uses
Fresh herb for tabbouleh, vegetable soups, and stews where its delicate texture becomes part of the dish rather than mere garnish. The dense, ruffled foliage shines in herb salads, as a bed for other ingredients, or chopped into grain-based dishes. Its ornamental appearance also makes it a kitchen garden centerpiece, grown as much for visual interest as for culinary harvest.
Growing Timeline
First Bloom
Mid-spring
First Harvest
Early Summer
Last Harvest
Mid-fall
Care Instructions
Start Indoors
Start seeds indoors 6 to 8 weeks before your average last frost date. Maintain soil temperatures between 50 and 70 degrees Fahrenheit for best germination, which typically occurs within 14 to 35 days. Transplant seedlings outdoors 6 to 8 weeks after starting, once they've developed true leaves and outdoor conditions have warmed.
Transplant Outdoors
Transplant seedlings outdoors 6 to 8 weeks after starting indoors, or approximately 4 to 6 weeks before your average last frost date. Space plants 8 inches apart in rows spaced 18 inches apart. The frost-tolerant nature of this variety means transplants can go in earlier than many herbs.
Direct Sow
Direct seed outdoors 4 to 6 weeks before your average last frost date, or as soon as soil can be worked. Sow seeds where soil temperature is between 50 and 85 degrees Fahrenheit. Direct seeding is recommended and works well for this variety.
Harvesting
Begin harvesting around 75 days after sowing once plants have developed multiple leaf stems. Pinch or cut outer stems from the base of the plant, working from the outside inward to encourage continued branching and bushier growth. Regular light harvesting extends productivity and prevents plants from becoming leggy. Fresh leaves can be used immediately or dried for later use.
Growing Calendar
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Companion Planting
Pests & Diseases
Ecology & Traits
Edible
Soil pH Range
6 – 7
Scientific Classification
Petroselinum J. Hill
Family
Apiaceae
Genus
Petroselinum
History & Origin
“Parsley's place in human cuisine stretches back over 2,000 years in its native Mediterranean home, but the curled form we know today has a more recent and documented origin story. Curled parsley emerged as a cultivated variety several centuries ago and achieved enough recognition to appear in the Otto Schwill and Co. seed catalog in 1896, marking its establishment as an intentional, valued cultivar rather than a wild variant. This specific documentation connects modern gardeners directly to the horticultural heritage of the late 19th century, when seed companies were carefully curating and preserving distinct parsley forms.”