Japanese Parsley

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.