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Parsley Seeds

Parsley seeds grow into lush, leafy herbs that are useful in kitchens worldwide. This biennial plant thrives in full sun but can withstand partial shade (especially in hot climates) and grows best in well-drained, fertile soil. Prominent for its fresh flavor, the parsley plant holds significant levels of vitamins C, A, and K and has many medicinal uses as well.

Survival Garden Seeds offers a selection of top-picked parsley seeds, available for gardeners looking to enhance their culinary herb garden. Our non-GMO seeds are chosen for their strong growth potential and ability to produce vibrant, flavorful parsley.

Growing Parsley Seeds in Your Garden

  • Fresh flavor, nutritional benefits
  • Enjoys direct sun to partial shade
  • Heirloom, non-GMO seeds
  • Culinary use, fresh and dried


Parsley is a multi-purpose herb, used in a variety of dishes, from salads and soups to marinades and sauces. They also are useful as a breath freshener, a medicinal herb, and for making a relaxing herbal tea. Parsley leaves can be flat or curly, each with a slightly different flavor profile. These plants are grown successfully in many regions, be it hotter or cooler, making them a popular garden herb everywhere.


Parsley seeds can be started indoors, 6 to 8 weeks before the last frost, or sown directly in the garden in spring or fall. These seeds may germinate quite slowly, often in 2 to 4 weeks, so soaking them overnight before planting will speed up the process. Plant seeds 1/4 inch deep. Ensure the soil is evenly moist until germination.


This plant requires regular watering and steady soil moisture. Parsley benefits from ground fertility and cool weather for lush leaf growth. It can be harvested as needed; cut the outer leaves, allowing the plant to continue producing. Fresh foliage will grow throughout the season.

With our parsley seeds, gardeners can cultivate a tasty herb. This plant adds flavor, with a bonus of nutritional value to any meal. This is one herb that’s truly a staple in any kitchen setting.

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