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.
- Full to partial sun (four to six hours)
- 6.0 to 7.5
- 4 to 7
- 6 to 8 inches apart
- Water deeply 1 inch a week
- 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.