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Botanical name
Petroselinum crispum 'French'
Other names
Parsley 'French', French parsley
Genus
Variety or Cultivar
'French' _ 'French' is an upright biennial, widely cultivated as an annual culinary herb, with flat, pinnate, strongly aromatic, edible dark green leaves and small, creamy-white flowers in summer.
Foliage
Deciduous
Fragrance
Foliage is aromatic.
Habit
Clump-forming
COLOUR
Flower
Insignificant or absent, Cream in Summer
Foliage
Dark-green in Spring; Dark-green in Summer; Dark-green in Autumn
HOW TO CARE
Watch out for
Pests
Generally pest free.
Specific pests
Specific diseases
General care
Pruning
Cut back after flowering.
Propagation
Sow seed in situ, in succession in late spring and throughout summer.
Propagation methods
Seed
WHERE TO GROW
Petroselinum crispum 'French' (Parsley 'French') will reach a height of 0.6m and a spread of 0.4m after 1-2 years.
Suggested uses
Add to salads, Beds and borders, Containers, Cottage/Informal, Flavouring food and drinks, Foliage only
Cultivation
Plant in fertile, moist, but well-drained soil in full sun or partial shade. Typically grown as an annual. It can be overwintered although leaves become coarser in the second year.
Soil type
Loamy
Soil drainage
Moist but well-drained, Well-drained
Soil pH
Acid, Alkaline, Neutral
Light
Partial Shade, Full Sun
Aspect
South, East, West
Exposure
Exposed, Sheltered