Petroselinum crispum (75 days) Open-pollinated. “Krausa parsley gave us another stellar performance last year,” reported Bryan O’Hara in CT. “Great flavor, too,” added Evelyn Durand of Marysville, CA. Stems so sweet they taste almost like a miniature celery: thick, solid, crunchy, yummy. Dense triple-curled medium-green parsley holds its color without developing white or brown spots. Taller, thicker stems than Double Curled. “Never before had a parsley with such delicious stems,” raves trialer Donna Dyrek. Can stand the heat yet still be beautiful and juicy in October. Cold-hardy. ④
This seed has been coated by the supplier with a White organic-certified coating that provides improved protection and ease of sowing.
3169 Krausa - Organic
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About 11,000 seed/oz.
Hardy annual in the North. A shining star of Jason Kafka’s wholesale program. He grows Double Curled, Dark Green Italian and Krausa, moves a few hundred bunches per week and says that if you have the market, these may bring more money per row foot than any other crop. When these hardy biennials bolt, he gets a bonus by using the umbels as filler for flower bouquets.
Culture: Very hardy. Parsley seed is short-lived; test old seed before sowing. Very slow to germinate (up to 30 days). Soaking seed 8–12 hours will hasten germination. Do not allow soil surface to dry out.
Minimum germination temperature 40°, optimal range 50–80°.
Days to maturity are from emergence after direct seeding.
All greens are open-pollinated except where noted.
Culture: When to harvest greens? Research from trials conducted in England and Kenya showed looseleaf lettuce, red chard and arugula harvested in the evening had a longer shelf life than when picked in the morning.
For the latest results of our germination tests, please see the germination page.