South Ossetia Parsley

Petroselinum crispum

Seed per packet ~ 100

Germination 86% Sep 2024. Packed for 2025

Origins and History

This is a regional heirloom from the Caucasus region of eastern Europe, where mountain valleys have long supported hardy herbs adapted to cool, variable climates. Passed down through generations of smallholder farmers, this parsley reflects a blend of Mediterranean origins and centuries of local adaptation. In South Ossetia, parsley was both a kitchen staple and a household medicine, used in soups, stews, and traditional broths, making it a cherished plant in village gardens.  This "South Ossetia" parsley, originating from Kurta in South Ossetia, Republic of Georgia, is a unique landrace variety known for its multi-use properties, including edible roots, leaves, and seeds. Collected in 1989, from a home gardener in Kurta a town in the Republic of Georgia.  It was donated to the USDA by through the German seed bank at Gatersleben in 1997. Jen Williams of Wild Dreams Farm on Vashon Island in Washington state grew these seeds out for the Experimental Farm Network.

Appearance and Characteristics

This heirloom variety has broad, flat, deep-green leaves with a slightly serrated edge. The flavor is bold and earthy, more robust than many common parsley types, with a faint peppery bite. Plants reach about 12–16 inches tall, forming upright clumps of dense foliage. The stems are sturdy, which helps the leaves resist wilting, while the root system is strong and taprooted, adapted to mountainous soils.

Culinary Uses

South Ossetia Parsley is especially valued for flavoring rich soups, stews, and meat dishes in regional cuisine. Its bold taste stands up well to slow cooking, while freshly chopped leaves brighten salads, pickled dishes, and breads. Like other flat-leaf parsley, it is also finely chopped for garnishes and sauces, pairing especially well with garlic, onion, lamb, and root vegetables.  This is a primitive multi-use parsley with edible roots, leaves, and seeds, though the leaves are more strongly flavored than the average parsley. Parsley seeds are a common spice in some places, but they have largely been forgotten here in the US.

Growing Tips

This parsley thrives in USDA Zones 4–9, preferring full sun to partial shade. It is hardy in cooler climates and tolerates light frosts, making it a reliable herb for extended harvests. Sow seeds ¼ inch deep in well-drained, fertile soil, as parsley prefers consistent moisture but not waterlogging. Germination can be slow, often taking 2–3 weeks, so soaking seeds overnight before sowing can improve results. Thin seedlings to 6–8 inches apart for strong, leafy growth.  Parsley is a biennial, so don't expect flowers and seeds until the second year. Should be cold-hardy enough to survive winters outdoors in most of the US.

Harvesting Guidance

Leaves can be harvested once plants reach 6–8 inches in height. Cut outer stems at the base, allowing new inner growth to continue producing. Regular harvesting encourages bushier plants and prolongs the season. For winter use, leaves can be dried or frozen, though freezing best preserves flavor. If left in the ground, South Ossetia Parsley will overwinter in mild climates and send up flower stalks in the second year, offering opportunities for seed saving to preserve this heirloom lineage.