Parsley is a reliable hydroponic herb for NFT, raft, ebb-and-flow, or drip systems, producing repeat harvests of fresh leaves when grown cool to moderately warm.
Varieties
Variety
Latin Name
Flat-leaf parsley
Petroselinum crispum var. neapolitanum
Curly parsley
Petroselinum crispum
Hamburg parsley
Petroselinum crispum var. tuberosum
Italian parsley
Petroselinum crispum var. neapolitanum
Lookalikes
Lookalike
Latin Name
Description
Cilantro
Coriandrum sativum
Similar flat divided leaves, but cilantro has a citrusy aroma and bolts faster in warmth.
Celery
Apium graveolens
Related carrot-family crop with thicker stalks and celery aroma.
Edible Parts
Part
Use
Description
Toxicity
Leaves
Primary edible herb used fresh or cooked.
Harvest outer stems regularly while leaving the crown for regrowth.
Generally edible in normal culinary amounts.
Stems
Edible flavoring in stocks, sauces, and garnishes.
Tender stems can be used with leaves.
Generally edible in normal culinary amounts.
Propagation
Part
Method
Description
Seed
Sowing in starter plugs
Parsley seed is slow to germinate; keep evenly moist and warm to moderate.
Seedlings
Transplanting young starts
Transplant once roots hold the plug and several true leaves are present.
Growing Parameters
Parameter
Range
Optimal
Unit
pH
5.8 - 7.0
6.0 - 6.5
pH
Electrical conductivity
1.0 - 2.2
1.4 - 1.8
mS/cm
Air temperature
10 - 26
16 - 22
°C
Daily light integral
10 - 20
12 - 16
mol/m²/day
Cultivation
Aspect
Compatibility
Notes
Nutrient film technique
High
Well suited for leafy parsley with reliable flow and moderate temperatures.
Deep water culture
High
Works well in raft systems with good aeration.
Drip irrigation with inert media
High
Reliable for container or bed production.
Identification
Growth habit: Biennial herb usually grown as an annual leaf crop, forming a dense rosette of aromatic leaves.
Leaves: Flat-leaf types have broad divided leaves; curly types have tightly ruffled leaves.
Aroma: Fresh grassy, peppery aroma typical of parsley.