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Curly Parsley Verbo - Vilmorin Seeds

Petroselinum crispum race Verbo
Garden Parsley, French Parsley

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'Verbo' Parsley is a curly-leaved variety selected by Vilmorin that is particularly fast-growing. It produces attractive, very frilly and dense dark green leaves on 40 cm high plants. It is a great cut-and-come again herb as it soon puts out new leaves after harvesting. Ideal for growing in pots! Sow from February to September and harvest from May to November.
Ease of cultivation
Beginner
Height at maturity
40 cm
Spread at maturity
20 cm
Soil moisture
Damp soil
Germination time (days)
30 days
Sowing method
Direct sowing, Sowing under cover
Sowing period February to September
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Harvest time April to November
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Description

'Verbo' Parsley is a curly-leaved variety selected by Vilmorin that is particularly fast-growing. It produces attractive, very frilly and dense dark green leaves on 40 cm high plants. It is a great cut-and-come again herb as it soon puts out new leaves after harvesting. Ideal for growing in pots! Sow from February to September and enjoy long harvests from May to November.

Parsley is a biennial aromatic plant, generally grown as an annual, native to the Mediterranean region. It belongs to the Apiaceae family and is widely used as a fresh culinary herb. There are two main types of parsley: Italian flat parsley which is considered to have a more robust flavour, and curly French parsley which is usually used as a garnish. Less common is Hamburg parsley, grown for its thick, parsnip-like taproots.

During its second year, parsley produces umbels of tiny yellowish-green to white flowers. The flower heads then develop seeds which can be harvested and dried for sowing the following year.

Parsley is very rich in vitamins A and C, trace elements and minerals. Parsley leaves can be eaten raw to flavour or garnish salads, or cooked in omelettes, soups and sauces. Save the stems for making bouquet garni, a French classic herb mixture used for flavouring casseroles, stews, stocks etc. that also includes thyme, rosemary and laurel leaves.

Harvesting: Parsley leaves can be picked all year round, simply snip the outer leaves off with scissors as and when required. Regular harvesting will encourage new leaf production.

Storage: Parsley has a fuller, richer aroma when eaten fresh. Nevertheless, the leaves can be frozen or dried for later use. To dry, hang in bunches upside down in a warm, well-ventilated room.

Good to know: Mulching with grass clippings or dead leaves is recommended, especially during hot dry spells, as this will help keep the soil moist whilst limiting weed growth.

Harvest

Harvest time April to November
Type of vegetable Aromatic
Vegetable colour green
Size of vegetable Medium
Interest Flavour, Nutritional value, Productive
Use Cooking

Plant habit

Height at maturity 40 cm
Spread at maturity 20 cm
Growth rate slow

Foliage

Foliage persistence Deciduous
Foliage colour dark green
Aromatic? Fragrant foliage when creased

Botanical data

Genus

Petroselinum

Species

crispum

Cultivar

race Verbo

Family

Apiaceae

Other common names

Garden Parsley, French Parsley

Origin

Cultivar or hybrid

Annual / Perennial

Biennial

Product reference28071

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Planting and care

Sowing preparation: Before sowing parsley, it is necessary to prepare the soil by loosening it to a depth of a few centimeters and carefully weeding it. Parsley needs a lot of moisture to grow, so the soil should be watered generously or the seeds should be soaked in water for 24 hours before sowing. It can tolerate all types of soil but prefers those that are rich in humus and light.

Sowing in open ground: Parsley seeds can be sown directly in open ground from April to September. Whether sown in furrows or broadcast, or in a container, the seeds need a lot of moisture to germinate. They should be sown thinly in water-saturated soil and covered with half a centimeter of special seed compost, which should be firmly pressed down. Water should be added again to maintain constant moisture, and the sowing can be covered with a textile that can be watered. Germination can take a long time, up to one month.

Repotting: It is often necessary to have a ready-to-use pot of parsley for easy access. When your parsley plants are strong enough, take one or two of your seedlings from the garden. Place some gravel at the bottom of a pot to facilitate drainage. If necessary, loosen the roots and then adjust the root ball in its new container, filling it with moistened potting soil. Place your parsley in a sunny or semi-shaded location.

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Seedlings

Sowing period February to September
Sowing method Direct sowing, Sowing under cover
Germination time (days) 30 days

Care

Soil moisture Wet
Disease resistance Very good
Pruning No pruning necessary

Intended location

Type of use Container, Vegetable garden
Hardiness Hardy down to -29°C (USDA zone 5) Show map
Ease of cultivation Beginner
Soil Fresh, well-draining, and rich in organic matter
Exposure Sun, Partial shade
Soil pH Any
Soil type Silty-loamy (rich and light), 192

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