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Italian Parsley



10-30 days



70-90 days



30-50 days

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Care & Harvest

💡Temperature: Parsley prefers cooler temperatures (60-70F).


✂️ Pruning: Remove leaves with brown spots if they appear. Check the roots monthly and trim any that are brown or extending past the yPod


🔎 Plant Health: Aphids are a common pest, but you can use our prevention and treatment tricks to keep pests at bay! 


🌿 Harvest: Harvesting frequently helps prolong the plant’s life. Pinch off individual leaves, or use clean shears to cut stems above growth nodes. Once the plant reaches 6 inches, you can begin trimming larger outer leaves. Ensure you harvest only up to a third of the height of the plant at a time, to ensure it continues growing.

Quick Facts

Parsley was cultivated since ancient times by the Greeks and Romans, but it was traditionally used as a medicinal herb and not used in culinary dishes until much later.

Italian Parsley is an herb with bright, flat leaves. It contains flavonoids and terpenes (limonene and myristicin), and it is high in phosphorus and calcium, as well. Parsley has also been shown to have anti-hyperlipidemia qualities.

Italian parsley is usually dried and incorporated into Italian herb blends alongside rosemary, thyme, and oregano. It can be also be used fresh, typically added late to a dish as a final seasoning, garnish, or topping.

Harvest to Plate Recipe

How To Cook Italian Parsley


  • 3 tablespoons minced fresh parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cod fillets (6 ounces each)
  • 2 green onions, chopped


Preheat oven to 400°. In a small bowl, mix the first seven ingredients. Place cod in an ungreased 11×7-in. baking dish; top with parsley mixture. Sprinkle with green onions. Bake, covered, 10-15 minutes or until fish flakes easily with a fork.

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