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Double Curled Parsley is a classic heirloom herb prized for its lush, deeply frilly foliage that adds textural beauty and fresh flavor to any garden. This compact cultivar of Petroselinum crispum reaches just 12-14 inches tall and produces harvestable leaves in 70-79 days, making it one of the quickest herbs to reach the dinner table. Its frost-tolerant nature and open-pollinated genetics mean you can save seeds year after year, and it thrives equally well in garden beds, containers, or raised beds. The vibrant deep-green, tightly curled leaves are the signature of this variety, offering both ornamental appeal and culinary versatility.
Full Sun
Moderate
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14in H x ?in W
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High
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Double Curled Parsley delivers the fine, lacy foliage that defines the variety, with leaves so densely ruffled they seem almost feathery. Unlike flat-leaf parsley, the curled form brings a decorative edge to borders and container plantings while remaining supremely cold-hardy. You'll be harvesting in under three months, and its compact upright growth means it won't sprawl or overwhelm nearby plants. The frost tolerance is genuine, this herb continues producing through cool seasons when other herbs have faded.
Double Curled Parsley is the classic garnish herb, its ruffled leaves adding visual appeal to plates moments before serving. In the kitchen, it brightens soups, stews, and sauces with a fresh, mild herbal note, and works beautifully as a component in herb butters, salad dressings, and chimichurri. Its compact growth and ornamental curled foliage also make it a favorite for decorative border plantings and windowsill containers where both beauty and harvest go hand in hand.
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Start seeds indoors 6-8 weeks before your last spring frost. Sow seeds at soil temperature between 50-75°F and maintain consistent moisture during germination. Transplant seedlings outdoors once they develop true leaves and soil has warmed.
Harden off seedlings over 7-10 days before transplanting. Plant outdoors after the last frost date when soil is workable. Space plants 8 inches apart with 12 inches between rows. Parsley seedlings are somewhat delicate, so handle with care during transplanting.
Direct sow seeds outdoors after the last frost date when soil temperature reaches at least 50°F. Sow seeds directly where they will grow, as parsley has a long taproot and dislikes transplanting. Keep soil consistently moist until seedlings are established.
Begin harvesting leaves once the plant reaches full size, typically 70-79 days after sowing. Pinch or cut individual stems from the outside of the plant working inward, or gather the entire plant for a heavy harvest. The curled leaves are ready when they've unfurled to their full lacy form and display their characteristic deep-green color. Harvest in the morning after dew dries for the best flavor and texture. Regular harvesting encourages new growth and extends the productive season.
Pinch off flower stems as they appear to encourage bushy leaf production rather than energy going toward flowering. Harvest the outer leaves regularly by cutting them at the base, which stimulates the plant to branch and become fuller. Consistent harvesting keeps the plant compact and productive throughout the season.
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“Double Curled Parsley stands as a time-tested heirloom variety whose exact origins trace back centuries in European herb cultivation, though catalog records confirm its enduring status as an open-pollinated, non-GMO heirloom. The tightly curled leaf form was deliberately selected and maintained by gardeners and seed savers over generations, becoming the standard double-curled type prized in kitchen gardens from Victorian times onward. The variety's persistence in seed catalogs and its classification as a heirloom reflects how thoroughly it proved its worth to successive generations of home gardeners and commercial growers alike.”