Parsley Triple Moss Curled Seeds – Heirloom, Non-GMO Culinary & Garnish Herb (Petroselinum crispum)

Triple Moss Curled Parsley (Petroselinum crispum) is the classic curly-leaf parsley beloved by home cooks and professional chefs alike for its bright, fresh flavor, dense tightly ruffled foliage, and outstanding ornamental appeal. A fast-growing, heirloom, Non-GMO herb with a 70-day cycle — equally at home in kitchen gardens, herb beds, containers, and as an edging or garnish plant. Highly attractive to swallowtail butterflies as a host plant, making it a dual-purpose addition to pollinator gardens.

Seed Count by Size

• Small Packet: ~100 seeds
• Packet 1,000+: ~1,000+ seeds
• 1/4 oz: ~4,500 seeds
• 1 oz: ~18,000 seeds
• 1/4 lb: ~72,000 seeds
• 1 lb: ~288,000 seeds

Variety Highlights

• Type: Curly-leaf parsley (triple-curled)
• Days to maturity: ~70 days
• Foliage: Densely ruffled, bright green, tightly curled leaves
• Flavor: Fresh, clean, mildly herbaceous — classic parsley flavor
• Use: Culinary (fresh and dried) and ornamental/garnish
• Seed type: Heirloom, Non-GMO
• Origin: Mediterranean and West Asia
• Attracts: Swallowtail butterflies (host plant)

Planting Guide

• Starting indoors: Soak seeds overnight before planting to speed germination. Sow 1/4" deep at 65–70°F. Germination is naturally slow — expect sprouts in 3–5 weeks. Keep soil evenly moist throughout.
• Direct sow: Can be sown directly outdoors once soil reaches 60°F. Succession sow every 3–4 weeks for a continuous harvest.
• Transplanting: Space seedlings 6" apart in full sun to partial shade once outdoor temperatures are consistently above 60°F.
• Containers: Grows excellently in pots and window boxes — use a deep container to accommodate the taproot.

Growing Tips

• Parsley has a shallow-to-moderate root depth — do not allow to dry out for extended periods.
• Mulch around plants to retain moisture and suppress weeds.
• Parsley is biennial — it will bolt and flower in its second year. For best leaf production, grow as an annual and resow each season.
• Thrives in cool weather; can tolerate light frost. Ideal for spring and fall gardens.

Harvesting

• Begin harvesting outer leaves once the plant has established several stems.
• Cut stems at least 3–4" from the base to promote continued growth.
• The entire plant can be cut back to just above ground level — it will regrow a fresh flush of leaves.
• Use fresh immediately or freeze whole sprigs for long-term storage. Dried parsley retains good flavor when stored in airtight containers.