Not available to be posted to WA, NT, TAS, or overseas
An Our Mountain Garden selection, grown here and chosen for both kitchen abundance and branching stems for the vase. A robust, garden-adapted strain developed over many seasons in our mountain garden.
Originally grown from many different varieties and left to open pollinate and stabilise here, this parsley has been naturally selected over 8+ years for plants that thrive in our conditions — self-seeding, resilient, and highly productive.
A true dual-purpose crop for both the kitchen and the cutting garden. Valued for its rich flavour and strong growth, it is equally useful in bouquets, where plants produce long, branching stems with airy umbels when flowering and setting seed.
In recent seasons, seed has been carefully selected from plants with multiple long side branches, making it especially suited for both harvesting and floral use. Over the past two years, we’ve been loving it so much in bouquets that we’ve focused on saving seed from plants that lengthen well and produce the best stems for cutting. (Still a work in progress.)
Parsley is part of the same family as carrot and Queen Anne’s lace, including Chocolate Lace, and shares their soft, airy, umbel-shaped flowers and seed heads. I especially love that the parsley seed heads hold a gentle green colour and bring a fresh, herbal scent to arrangements.
Perfect for everyday cooking — use fresh in salads, soups, eggs and herb mixes, or even in pizza sauce. I love to dehydrate the leaves and keep jars of dried parsley flakes on hand for year-round use.
Growing Guide
Sowing: Autumn to spring
Depth: Cover lightly (5 mm)
Germination: 14–28 days (can be slow — keep moist)
Spacing: 20–30 cm
Conditions: Full sun to part shade, well-drained soil
Harvest: Pick leaves regularly for the kitchen, or allow to flower for airy stems and seed heads.
Happy gardening! 🌱👩🌾 - Carla
