06/10/2026
Do you think you know parsley? Think again. Parsley has been pushing boundaries for centuries. Once a respected medicinal plant and culinary staple, today’s culture disregards parsley as nothing more than a decorative garnish. But this surprisingly versatile herb is ready to make a comeback.
🌿 A few standouts worth knowing:
• ‘Giant of Italy’: big leaves, big flavor, the workhorse for pesto and salsa verde
• ‘Einfache Schnitt 2’: dark, aromatic, and almost too handsome to chop
• ‘Menuette’: ferny, dill-like, parsley in disguise
• ‘Katinka’: tall, sturdy, bred for harvest machinery rather than Michelin stars
• ‘Green Pearl’: curly, productive, winter-tough
• ‘Riccio Verde’: compact, ruffled, intensely green
Parsley deserves a place beyond the plate’s edge. Which variety are you growing this season?
Want to learn more about this undervalued herb? Read “Grower’s Almanac” in our January/February issue on our website.
Not a member? Join us at us at ahsgardening.org/join to become a member and gain full access to American Gardener magazine.
Writer: Matt Mattus
📸 Creds: Unsplash, Chandan Chaurasia; Unsplash, Mostafa Agami