How to Grow Parsley in Australia

Parsley is notoriously slow to germinate — the old saying is 'parsley goes to the devil nine times before it germinates', and it can take 3 weeks or more. This slow start leads many gardeners to assume failure and abandon a planting that would have succeeded. Patience is the key virtue in growing parsley.

To speed germination, soak seeds in warm water for 24 hours before sowing, or pour boiling water over the seed row, allow it to cool, then sow immediately into the warm, moist soil. Sow seeds 5mm deep in groups of 3–4 seeds every 20cm, thinning to the strongest seedling per position.

Parsley prefers a rich, moisture-retentive soil but good drainage is important to prevent root rot. Work compost into the planting area and mulch around plants after establishment. Feed lightly with a balanced fertiliser every 4–6 weeks.

Harvest from the outside of the plant inward, always leaving at least half the leaves intact for the plant to regenerate. Parsley harvested regularly stays productive for 12–18 months; plants left to bolt are finished and should be removed.

In subtropical and tropical climates, parsley can struggle in high summer heat and humidity. Provide afternoon shade and ensure good airflow. Flat-leaf parsley is generally more heat-tolerant than curly types.

In the second year, parsley sends up a tall flower stem (bolts) — this signals the end of its culinary life. Remove bolting plants and re-sow, or allow a few to go to seed for next season's self-sown seedlings.