Parsley is notorious for slow germination due to naturally occurring furanocoumarins in the seed coat that inhibit water absorption. To speed up the process, soak your seeds in warm water for 12 to 24 hours prior to planting to help break down the seed coat and encourage faster sprouting.

Flat-leaf Italian Giant parsley features large, broad leaves with a strong, rich, and slightly sweet flavor, making it ideal for cooking as it holds up well to heat. Curly parsley has tight, ruffled leaves with a milder, slightly bitter taste, which makes it more commonly used as a decorative fresh garnish or texture element.

Parsley is a biennial plant, meaning its full lifecycle spans two years. In its first year, it produces abundant leafy green growth for harvesting. In its second year, the plant will produce a flowering stalk, set seeds, and die back. Most gardeners grow it as an annual, planting fresh seeds each spring.

Harvest parsley by cutting outer stems near the base of the plant using sharp shears or scissors. Always leave the inner central stems intact so the plant can continue producing new leaves from the center for a continuous harvest all season long.