Life Cycle
Biennial (grown as annual)
Plant Characteristics
Aromatic leafy herb
Growth Habit
Upright
Bloom Season
Second year (if allowed to flower)
Flavour / Usage Profile
ideal for soups
Suitable for
Both Indoor / Outdoor
Seed Type
Heirloom
Plant Type
Culinary Herb
Planting Season
Winter to early spring
Fruit Size
Not applicable
Plant Height
30–45 cm
Light Requirement
Full sun to partial shade
Water Needs
Moderate
Hardiness Zones
3–9
Container Garden
Yes
Plant Spacing
20–25 cm
Planting Depth
0.5–1 cm
Growing Conditions
Cool climate
Frequently Asked Questions
Can Par-Cel produce abundant aromatic leaves throughout the growing season?
Can Par-Cel produce abundant aromatic leaves throughout the growing season?
Yes. Par-Cel is valued for its vigorous growth and continuous production of flavorful, aromatic leaves with regular harvesting.
Do the leaves combine the flavor characteristics of parsley and celery?
Do the leaves combine the flavor characteristics of parsley and celery?
Yes. The foliage offers a distinctive flavor profile that resembles a blend of parsley and celery, making it a versatile culinary herb.
Can Par-Cel be grown in containers or herb gardens?
Can Par-Cel be grown in containers or herb gardens?
Yes. It grows well in containers, raised beds, window boxes, and traditional herb gardens with fertile, well-drained soil.
Will regular harvesting encourage bushier growth?
Will regular harvesting encourage bushier growth?
Yes. Frequent harvesting of the outer leaves promotes fuller, bushier plants and encourages continuous production of fresh foliage.
Can the fresh leaves be used in a variety of everyday recipes?
Can the fresh leaves be used in a variety of everyday recipes?
Yes. The aromatic leaves are excellent for soups, salads, stews, sauces, stocks, garnishes, and many other fresh or cooked dishes.
How is Par-Cel different from traditional parsley?
How is Par-Cel different from traditional parsley?
Par-Cel (Petroselinum crispum) produces parsley-like foliage with a flavor that combines notes of parsley and celery, while traditional parsley is grown primarily for its classic parsley flavor without the distinct celery-like taste.