Triple Curled Parsley
Also known as: Petroselinum crispum Triple Curled
What's special about Triple Curled Parsley
Tightly curled, frilly dark-green leaves — classic garnish with mild flavor.
Growing this variety
Triple Curled Parsley follows the same growing basics as Parsley. Variety-specific maturity above; everything else below applies to the whole Parsley family.
Germination
Spacing & depth
How to plant
Soak seed in warm water overnight to speed germination. Sow shallow, keep the surface moist, and cover with a board or damp burlap until sprouts appear. Thin gradually.
Pre-sow treatment
Soak seed overnight in warm water — the seed coat is hard and dry seed can take 4 weeks.
Grower's tip
Second-year plants bolt and go bitter — reseed every year for the best leaves.
Soil preferences
Light, well-drained loam. Most culinary herbs suffer in soggy soil.
6.0–7.5 (neutral)
A single fork of finished compost at planting is plenty — over-feeding weakens flavor.
Watering
Consistent moisture while young; let the top inch dry between waterings once established.
Water at the base in the morning to keep leaves dry and prevent mildew.
Overwatered: yellow lower leaves, damp-smelling soil, wilt that doesn't rebound. Underwatered: crispy tips, purple stems, sudden bolting.
Prefers top-watering — Top-water deeply at the base in the morning. Wet leaves at night cause blackspot and powdery mildew.
Temperature tolerance
65–85°F (18–29°C) ideal
55–65°F (13–18°C)
Most annual herbs are frost-tender; perennial herbs (sage, thyme, oregano, mint) tolerate frost once established.
Container growing
Yes — great in containers
6–10 in (15–25 cm) wide, minimum 6 in deep
Herbs thrive in pots — group by water needs (Mediterranean herbs on the drier side, basil/parsley/cilantro on the wetter).
Succession planting
Sow leafy herbs (basil, cilantro, dill, parsley) every 3–4 weeks for a steady supply.
Detailed harvesting
Pinch or snip stems just above a leaf pair — never strip a plant of more than one third at a time. Harvest before flowering for peak flavor.
Post-harvest storage & preservation
Air-dry small bundles upside-down in a dark airy spot, or freeze chopped in olive oil in ice-cube trays. Store dried leaves whole in a jar; crush just before use.
Culinary, medicinal & other uses
Culinary flavoring — fresh in salads and finishing, dried in slow cooks and rubs. Many herbs (basil, mint, chamomile) also infuse oils, vinegars, or teas.
Medicinal or traditional uses are shared for interest only — this is not medical advice. Consult a qualified professional before using any plant medicinally.
Seed saving
Mostly insect-pollinated; some (basil, mint) self-pollinate.
Isolate different varieties of the same species by 150 ft or cage/bag flower heads to keep strains true.
Let one plant flower fully; harvest brown, dry seed heads into a paper bag; rub free and store dry.
Your zone's planting calendar
Pick your USDA hardiness zone and we'll estimate the key dates for parsley in your area. These are regional averages — always check your own last-frost forecast before sowing.
My Triple Curled Parsley Parsley notes
Triple Curled Parsley Parsley seeds on hand
Track packets and loose seeds you already have. Private to your account.
Par level — leave at 0 for no alert. Anything below par shows on Seed Starting and your shopping list.
From your kitchen — grow parsley from what you already have
Most annual and biennial herbs give seed if you stop harvesting one plant and let it flower.
- 1Choose your best-flavored, latest-to-bolt plant to be the seed parent.
- 2Let it flower, then wait for the seed heads to dry brown and papery on the plant.
- 3Cut whole stems into a paper bag before they shatter.
- 4Rub or crumble the heads to release seed; sieve out the chaff and store dry in an envelope.
Storage: Most herb seed stays viable 2–4 years dry.
Order more seeds
Running low? Reorder from one of these seed stores.
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Other Parsley varieties
Flat-leaf (Italian)
70 daysStronger flavor, easier to chop. The chef's choice.
Curly
75 daysRuffled leaves for garnish. Milder flavor, holds shape when chopped.
Hamburg (root)
90 daysGrown for its parsnip-like white root. Cook like a root vegetable.
Italian Flat Parsley
70 daysFlat, deeply serrated leaves with strong flavor — the chef's favorite for cooking.