Growing Parsley in Georgia

Parsley is more than a garnish in a Georgia garden. It is a cool-weather culinary herb, a useful container plant and a host plant for black swallowtail caterpillars. The key is working with Georgia's seasons instead of expecting peak growth through midsummer heat.

Georgia Parsley Quick Facts

When to Grow Parsley in Georgia

Parsley performs especially well during Georgia's cooler months. Fall and spring are productive windows, while established plants may persist through winter depending on location and weather. In summer, afternoon shade and consistent moisture can help, but heat often reduces quality.

Why Parsley Seed Takes So Long to Sprout

Parsley has a reputation for slow, uneven germination. Sow shallowly according to the seed packet, keep the seed zone from drying out and be patient. Starting too many replacement sowings because nothing appears after a few days can leave you with an overcrowded patch later.

Curly Parsley vs. Italian Flat-Leaf Parsley

Both can grow in Georgia. Curly parsley provides dense decorative foliage, while Italian flat-leaf parsley is often preferred for a stronger culinary flavor and easier chopping. Gardeners can grow both under essentially the same seasonal strategy.

Georgia Companion Planting with Parsley

Parsley can share cool-season beds with lettuce, onions, carrots and brassicas when spacing and water needs are compatible. If plants are allowed to flower in their second season, the small blooms can attract beneficial insects. Leave enough airflow in Georgia's humidity.

Parsley and Black Swallowtail Caterpillars

Striped caterpillars eating parsley may be black swallowtail larvae. If butterfly habitat is part of your garden plan, plant extra parsley, dill or fennel and tolerate some feeding rather than automatically treating every caterpillar as a pest.

Harvesting Parsley

Harvest the older outer stems near the base while allowing the center to continue producing. Regular cutting encourages usable growth. Parsley can be refrigerated fresh, frozen for cooking or dried, although drying changes its fresh flavor.

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Parsley Recipes

    Chimichurri Sauce
  • Ingredients:
    • 1 cup fresh parsley, chopped
    • 1/4 cup fresh cilantro, chopped
    • 3 cloves garlic, minced
    • 1/2 cup extra virgin olive oil
    • 2 tablespoons red wine vinegar
    • 1 tablespoon fresh oregano, chopped
    • 1 teaspoon red pepper flakes (optional)
    • Salt and pepper to taste
    • Juice of 1 lime or lemon
  • Instructions:
    • In a food processor or blender, combine parsley, cilantro, garlic, red wine vinegar, and lime or lemon juice.
    • Pulse until the herbs are finely chopped.
    • While the processor is running, drizzle in the olive oil until the mixture is well combined.
    • Transfer the mixture to a bowl and stir in fresh oregano, red pepper flakes (if using), salt, and pepper.
    • Allow the chimichurri sauce to sit for at least 15-20 minutes before serving to let the flavors meld.
    • Use chimichurri as a marinade for grilled meats, a topping for vegetables, or a dipping sauce for crusty bread.
    Italian Parsley Pesto Pasta
  • Ingredients:
    • 2 cups fresh Italian parsley, stems removed
    • 1/2 cup freshly grated Parmesan cheese
    • 1/2 cup pine nuts or walnuts
    • 3 cloves garlic, peeled
    • 1 cup extra virgin olive oil
    • Salt and black pepper to taste
    • Zest and juice of 1 lemon
    • 1 lb pasta of your choice
  • Instructions:
    • In a food processor, combine parsley, Parmesan cheese, pine nuts or walnuts, and garlic.
    • Pulse until the ingredients are finely chopped.
    • With the processor running, slowly pour in the olive oil until the pesto reaches your desired consistency.
    • Season with salt, black pepper, lemon zest, and lemon juice. Pulse to combine.
    • Cook the pasta according to package instructions. Drain and reserve a cup of pasta water.
    • Toss the cooked pasta with the parsley pesto, adding reserved pasta water as needed to reach the desired sauce consistency.
    • Serve the pasta with an extra sprinkle of Parmesan cheese on top.
Parsley (Petroselinum crispum) is a biennial herb that is typically grown as an annual. It is well-suited to Georgia's climate and can be grown throughout the year with proper care. However, there are certain considerations for each season: Parsley can be grown as an annual in Georgia, but it may exhibit biennial characteristics, especially if overwintered. If you choose to overwinter parsley, be aware that it may bolt and produce flowers in the second year. Regularly monitoring the plants and adjusting care based on seasonal changes will contribute to successful parsley cultivation in Georgia.

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Georgia timing note: statewide dates are planning guides. Adjust for North, Middle or South Georgia, local elevation, frost dates and current weather.

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