Curly Moss Parsley - Quebec Seeds | Les Semis de la Seigneurie

Decorative parsley with ultra-dense, curly leaves!

Moss Curled parsley is an ornamental variety with extremely curly, dense leaves that resemble moss. Grown at Semis de la Seigneurie, this parsley produces spectacular bright green foliage, perfect as a decorative garnish. While less flavorful than Italian parsley, it is still edible and adds an elegant touch to any dish.

Why choose curly parsley from Semis de la Seigneurie?

✅ Seeds produced in Quebec – Adapted to our climate, pesticide-free

✅ Ultra-decorative – Spectacular curly leaves

✅ Classic trim – Professional look for presentation

✅ Abundant production – Bushy and generous plants

✅ Biennial – Can survive winter with protection

Culture in Quebec (zone 4b and above)

Curly parsley is grown exactly like Italian parsley. Start your seeds indoors 10-12 weeks before the last frost (February-March). Soaking the seeds for 24 hours before sowing speeds up the slow germination (2-3 weeks). Transplant after the last frost. Excellent in garden borders or decorative pots.

Producer's advice

💚 Soak the seeds for 24 hours before sowing

🌿 Slow germination – be patient (2-3 weeks)

☀️ Full sun to partial shade

💧 Regular watering for lush foliage

Culinary uses

Curly parsley is primarily used as a decorative garnish on plates, meats, fish, and serving platters. Edible, but with a milder flavor than Italian parsley. Perfect for adding a professional touch to your culinary presentations!

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🌱 CULTURE

Indoor sowing:

• Start 10-12 weeks before the last frost (February-March)
• Soak seeds for 24 hours before sowing.
• Germination temperature: 20-25°C
• Germination: 14-21 days (slow)
• Depth: 0.5 cm

Direct seeding:

• Sow as soon as the soil is workable (late April-May)
• Slower germination in the garden

Transplantation:

• After all risk of frost (end of May)
• Spacing: 20-25 cm between plants
• Rich, moist, well-drained soil, pH 6.0-7.0
• Exposure: full sun to partial shade
• Excellent in pots or decorative borders

Interview :

• Water regularly (keep the soil consistently moist).
• Light fertilization every 4-6 weeks
• Harvest regularly to stimulate production
• Can survive winter with mulch (zone 5+)

Harvest :

• First harvest: 10-12 weeks after sowing
• Cut the outer stems first
• Continuous harvesting from spring to autumn
• Pick before use for maximum freshness

Adaptation to the Quebec climate:

✅ Biennial (can survive winter with protection)

✅ Often grown as an annual

✅ Locally tested by Les Semis de la Seigneurie

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🌟 MAIN FEATURES

• Common name: Curly parsley, Moss Curly parsley
• Botanical name: Petroselinum crispum var. crispum
• Type: Biennial aromatic herb
• Plant height: 25-35 cm
• Width: 25-30 cm
• Days to maturity: 70-90 days
• Foliage: Extremely curly, bright green, dense
• Flavor: Mild, less intense than Italian parsley
• Use: Decorative, edible garnish
• Hardiness zone: Biennial (zone 5+)
• Seed origin: Produced in Quebec by Les Semis de la Seigneurie
• Free from chemical pesticides

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💡 SUGGESTIONS FOR USE

In the kitchen:

• 🍽️ Plate garnish – Professional presentation
• 🥩 Meats – Classic Decoration
• 🐟 Fish – An elegant touch
• 🍲 Soups – Floating Garnish
• 🥗 Salads – Interesting texture
• 🧈 Flavored butter – Visual appeal and flavor

Conservation :

• Fresh: in the refrigerator wrapped in a damp cloth (7-10 days)
• Frozen: chopped into oil ice cubes
• Dried: retains texture better than Italian parsley
• Bouquets: in a glass of water in the fridge