Native to Japan and China, this variety of parsley is not very common in North America. An evergreen perennial, the stems are often eaten like celery sticks and can have a bitter flavor.

Sun Exposure

• Full to partial sun (four to six hours)

Soil pH

• 6.0 to 7.5

Hardiness Zones

• 4 to 7

Spacing

• 6 to 8 inches apart

Moisture

• Water deeply 1 inch a week

Notes

• Grows up to 2 feet tall
• Heart-shaped, lightly ruffled leaves
• Purple-bronze stems
• Light-pink flowers in mid-summer

Do you grow Japanese parsley or know someone who does? If so, please tell us your top tips for ensuring a bountiful harvest and exactly how you use it.