Where to buy seeds
Some links are affiliate links — Verdantly may earn a commission at no cost to you. Learn more.
Plain or Single Parsley is an heirloom herb with flat, deeply lobed leaves that deliver a fresh, bright flavor essential to countless kitchens. This open-pollinated variety matures in 80 to 89 days and grows as a compact upright plant reaching 12 to 14 inches tall, thriving equally well in garden beds, containers, raised beds, or greenhouses. Unlike its frilly cousin curly parsley, the plain-leafed form offers straightforward elegance and a cleaner taste that shines in soups, salads, sauces, and fresh garnishes. Frost-tolerant and hardy, it germinates reliably between 50 and 75 degrees Fahrenheit and prefers full sun with slightly neutral soil.
Full Sun
Moderate
?-?
14in H x ?in W
—
High
Hover over chart points for details
Plain or Single Parsley earned its place in seed collections through generations of gardeners who valued its honest flavor and reliable performance. The open-pollinated genetics mean you can save seed year to year, reconnecting with the same plant your kitchen will depend on. Its resistance to Powdery Mildew and Leaf Spot gives it real durability in both wet seasons and crowded plantings, while the compact 12- to 14-inch height makes it surprisingly efficient in tight spaces or containers alongside other herbs.
Plain or Single Parsley excels as a fresh culinary herb, ideal for adding to soups at the last moment to preserve its bright flavor, or bundling into herb bouquets for stocks and braises. The leaves work beautifully in salads where their delicate texture won't overwhelm other ingredients, and they're the herb of choice for sauces like chimichurri, salsa verde, and herb butter. It also serves as a living garnish on the plate, offering both color and subtle flavor. Because it's open-pollinated and frost-tolerant, many gardeners grow it as a season-spanning crop, harvesting continuously from spring through fall and even into winter in mild climates.
No timeline data available yet for this variety.
Start seeds indoors 6 to 8 weeks before your last spring frost date in seed-starting mix kept at 50 to 75 degrees Fahrenheit. Parsley seeds are slow to germinate, typically taking 2 to 3 weeks, so patience and consistent moisture are essential. Provide bright light once seedlings emerge. Transplant seedlings outdoors after the last frost when soil has warmed and plants have developed true leaves.
Harden off seedlings over 7 to 10 days by gradually exposing them to outdoor conditions. Transplant after the last spring frost when soil has warmed to at least 50 degrees Fahrenheit. Space plants 8 inches apart, with rows 12 inches apart. Water thoroughly after transplanting and keep soil consistently moist for the first few weeks as plants establish.
Direct sow seeds in the garden once soil temperatures reach 50 degrees Fahrenheit and the danger of hard frost has passed. Sow seeds 1/4 inch deep and keep the soil consistently moist until germination, which may take 2 to 3 weeks. For fall crops, sow 8 to 10 weeks before the first expected frost to allow time for maturity.
Begin harvesting Plain or Single Parsley once the plant reaches 6 to 8 inches tall, typically 80 to 89 days after sowing. Pinch or cut outer stems at the base, leaving the inner leaves and growing tip intact so the plant continues producing. The more you harvest, the more the plant branches and produces. Cut in the morning after dew dries for the best flavor and freshness. Harvest can continue through autumn and even into early winter in frost-tolerant regions.
Harvest outer stems regularly from the base of the plant to encourage bushier, fuller growth and extend the harvest season. Pinch or remove any flower stems that appear to keep the plant focused on leaf production and prevent seed set. Regular harvesting naturally shapes the upright growth habit into a denser, more productive plant.
Enter your ZIP code to see a personalized growing calendar for this plant.
“Plain or Single Parsley carries the quiet legacy of heirloom vegetables, preserved through decades of home gardeners and seed savers who recognized its superior flavor and reliability over ornamental curly varieties. As an open-pollinated, non-GMO heirloom, it represents the older tradition of parsley cultivation, before breeding efforts pushed toward the frilly forms now common in supermarkets. Seeds saved from this variety have been passed through generations, each gardener reinforcing the strain's ability to thrive in diverse conditions. Its survival in seed catalogs today reflects the steady, deliberate work of seed companies committed to keeping genuine culinary herbs available to home growers.”