Petroselinum crispum var. crispum. Half day Sun. bi-annual. Height: 1’ to 1’6”.
An herb that does better in the Fall due to the hot sun in south Texas. The curly leaf parsley is preferred by others because of its more decorative appearance in garnishing. It has finely cut, ruffled, deep-green leaves held on long stems. Both varieties of parsley make great house plants, hanging in a sunny kitchen window, or grown outdoors in a pot.
In the Garden
Curly Parsley should be planted in well-drained soil, in full sun or partial shade, and should be given an average amount of water. It is susceptible to pests like the caterpillar of the black swallow-tailed butterfly. A single caterpillar can eat an entire parsley plant in a day. Even if a caterpillar eats all of the foliage, continue to care for your plant because it will often times come back. Parsley leaves can be dried and stored in an air tight container. It is often considered an annual because in its second year of life it will go to seed so you should plant new parsley every year.
The uses for Curly Parsley are virtually endless. Some chefs say that you can use this herb in every dish that’s not a dessert. It is used in soups, potatos, tomatos, salsas, cheeses, salads, meats, and fish. In some cultures, they deep fry parsley and eat it as a side dish. Parsley is full of vitamins and minerals and is one of the most nutritious herbs you can eat. Most people say that curly parsley is milder in taste than italian parsley but everyone has their own preference so try them both and use the one that tastes best to you.