Kitchen Garden Blend Parsley Heirloom Seeds (Organic)

Kitchen Garden Blend Parsley Seeds — Heirloom Organic | Flat, Semi-Curled & Curly Leaf Mix, Cut-and-Come-Again, 70–99 Days

Petroselinum crispum — The only parsley packet you need. Kitchen Garden Blend combines flat-leaf, semi-curled, and fully curled parsley in a single open-pollinated mix — giving you the cooking versatility of Italian flat-leaf, the garnish appeal of curly leaf, and everything in between, all from one sowing. Mild, herbal, slightly peppery flavor. Cut-and-come-again production from 8–12 inch plants. Excellent in containers, raised beds, and garden plots. 70–99 days to maturity.

Three Leaf Types, One Packet

• Flat-leaf (Italian) — the chef’s choice for cooking; stronger flavor, easier to chop, holds up better in heat
• Curly leaf — the classic garnish; decorative, mild, and beautiful as a plate presentation
• Semi-curled — the best of both; good flavor for cooking with attractive, slightly ruffled texture for garnishing

“Many chefs prefer flat-leaf for cooking, but most agree curled leaf makes a better garnish. My experience is that all three leaf types are broadly useful in both applications.”

Why Grow Kitchen Garden Blend?

• Three-type mix — flat, semi-curled, and curly leaf in one packet; maximum versatility from a single planting
• Cut-and-come-again — harvest outer stems and plants keep producing; multiple cuts per season
• Excellent container variety — compact 8–12 inch plants thrive in pots, window boxes, and raised beds
• Companion planting value — plant near asparagus or roses to deter beetles and attract beneficial insects
• Biennial grown as annual — produces abundantly in its first year; overwinters in mild climates for a second-year seed crop
• Organic, open-pollinated heirloom — save seed year after year

In the Kitchen

• Cooking (flat-leaf): Add to soups, stews, sauces, and grain dishes in the last few minutes of cooking; the backbone of bouquet garni and gremolata
• Garnish (curly leaf): Classic plate garnish; use whole sprigs or chopped over finished dishes
• Chimichurri: Blend flat-leaf with garlic, olive oil, red wine vinegar, and chili for the classic Argentine sauce
• Tabbouleh: Flat-leaf parsley is the primary ingredient; use generously with bulgur, tomato, and lemon
• Herb butter: Mince and blend into softened butter with garlic and lemon zest; freeze in logs
• Drying: All three types dry well; hang bunches or use a dehydrator for year-round supply

Growing Notes

• Germination tip: Parsley is notoriously slow to germinate (14–35 days) — soak seeds in warm water 12–24 hours before sowing to speed germination
• Start indoors: 8–10 weeks before last frost, ¼ inch deep
• Direct sow: ¼ inch deep after last frost in moist, rich, well-drained soil
• Spacing: 4–6 inches apart; rows 12–18 inches apart
• Light: Full sun to partial shade; partial shade in hot climates extends the season
• Soil: Rich, consistently moist, well-drained; pH 6.0–7.0
• Temperature: Prefers 50–70°F; cool-season herb; tolerates light frost
• Harvest: Begin when plants reach 6 inches tall; cut outer stems at the base to promote continuous new growth
• Pests: Watch for aphids, caterpillars (including swallowtail larvae — consider leaving some for the butterflies), and leaf spot

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden's success.