parsley
Other Common Names Include:
Common parsley
Latin Name: Petroselinum crispum
Plant Family: Apiaceae
Close Relatives: Carrot, celery, dill, cilantro and coriander, anise, fennel, angelica, lovage
Uses and Markets: Culinary (e.g. seasoning, garnish, leafy green)
Production Life Cycle in Ontario
Annual
Hardiness Zone
N/A
Special Notes
Two main types are grown – curled-leaf and Italian flat-leaf, and these may have different markets. This profile does not discuss root parsley. For more information on parsley production refer to the OMAFRA Vegetable Guides.
Propagation method
Most commonly by direct seeding; less commonly by transplants from seeds.
Greenhouse Seeding/Propagation Dates
March to April
Field Seeding Dates
April to May
Field Transplanting Dates
April to June
In-row spacing
0.5-2 cm (direct seeding); 10-15 cm (transplanting).
Between row spacing
30-40 cm
Optimal Soil temperature at planting
>5°C
Fertility
No current Ontario fertility recommendations exist. Research and recommendations from outside Ontario do not necessarily apply to Ontario growing conditions. In Indiana and Oregon 90-120 kg/ha nitrogen is recommended applied divided over several application. Click here for phosphorus and potassium application guidelines and for more information on specialty crop fertility.
Soil type
Well-drained soils, all soil types
Soil pH
6.1-6.5 (mineral soils); 5.5 (muck)
Special requirements for growth habit
None
Optimal Temperature Range
13-18°C
Temperature sensitivity
Frost tolerant
Irrigation requirements
Irrigation beneficial under normal Ontario conditions
Days to harvest
60-80 days (direct seeding); 40-60 days (transplanting)
Specialized equipment
None
Harvest
Harvest Scheduling
Multiple harvests from the same planting; continuous harvest from successive plantings
Hand harvest or machine harvest
Hand harvest
Quality parameters/grades
No established grades. Quality is determined by the market.
Additional Harvest Notes
Harvest parsley by cutting and bunching all of the leaves about 3-4 cm above the crown, allowing the crown to re-grow for additional harvests. Continuous harvests can also be achieved by staggering harvest times across the field. Harvest during cooler parts of the day to reduce moisture loss and cooling costs. Remove field heat as soon as possible after harvest.
Post harvest
Special handling/curing
Cracked ice used in or around packages will help maintain quality during transportation.
Storage Conditions
Relative humidity (RH): 95-100%
Temperature: 0°C
Air Exchange: N/A
Duration: 2-3 weeks
Specific pests observed on this crop in Ontario (observations based on limited experience with this crop)
Insects and Invertebrates: Carrot weevil, parsley worm, leafhoppers, aphids, cabbage looper, cutworms
Diseases: Leaf spots and blights (e.g. Septoria, Alternaria), damping-off, root rot, aster yellows, nematodes
Other Potential Pests: The following pests have not been observed on this crop in Ontario. However, they are either significant concerns for closely related plants in Ontario, or are reported on this crop in other production areas. This is not a comprehensive list of all potential pests. Not all of these pests will necessarily survive Ontario’s climate, but could potentially survive in a protected environment (e.g. greenhouse, storage facility).
Insects and Invertebrates: Corn earworm, flea beetles, tarnished plant bug
Diseases: Leaf blights (e.g. Cercospora, Phoma), powdery mildew, crown and root rots (e.g. Rhizoctonia, Fusarium, Pythium), viruses, bacterial leaf spot
*Indicates pests commonly mentioned as causing significant damage or economic loss to this crop in other regions.
Comments
To date the following pests have been the most significant in Ontario: four-lined plant bug, septoria leaf spot. Disease pressures can be reduced through proper site selection and by promoting good air movement through the canopy. Only pest control products registered specifically on "lavender", "Crop Group 19: Herbs and Spices Group" and "Crop Subgroup 19A: Herb Subgroup" can be applied to this crop. For more information on Crop Groups, refer to the Pest section. Always refer to product labels, and follow all directions specified on the label, before applying any pest control product. For more information, consult an OMAFRA specialist. For pest control products registered on this crop refer to OMAFRA Publication 838.
None
- McKeown, A.W., C.J. Bakker and J. Schooley. 1998-2002. Herb Demonstration Garden, University of Guelph Simcoe Research Station, unpublished.
- Westerveld, S., Elford, E., Filotas, M. and J. Todd. 2010-present. OMAFRA herb demonstration garden. OMAFRA Simcoe Resource Centre, unpublished.
- Harris, A., Filotas, M., Elford, E., Westerveld, S., McDonald, M.R., and M. Tesfaendrias.2011. A survey of pests in Ontario Hop Yards, 2011. Undergraduate Student Experiential Learning Program/University of Guelph/OMAFRA, unpublished.
- Jasinski, J. et al. 2008. Parsley pest management strategic plan for Ohio. The Ohio State University, Columbus, Ohio.
- Oregon State University. 2004 Parsley. Commercial Vegetable Production Guides.
- Simon, J.E., J. Rabin and L. Clavio. 1988. Parsley: A production guide. Purdue University Cooperative Extension Service.
- Small, E. 2006. Culinary herbs, 2nd Edition. NRC Research Press, Ottawa.
