The essential oil of the leaves is considered superior to that from the seeds and is used in condiments or seasonings, and parsley seed oil is used in fragrances for perfumes, soaps and creams. Parsley is also a rich source of Vitamin C, Vitamin A and iron. There are a variety of cultivars available for parsley cultivation. Banquet, Dark Moss Colored, Decorator, Deep Green, Forest Green, Improved Market Gardener, Moss Curled, and Sherwood. The most common type is called Hamburg.
Seeds germinate slowly and unevenly in the cold, wet soils characteristic of early spring.
For conditions such as limited acreage, and the desire to market produce at the roadside, the use of transplants may be a preferred alternative. When preparing the field for parsley cultivation, a fine seedbed is required for optimum production. To create a fine seed bed, it is recommended to finish the soil after plowing and disc harrowing with rototillers and bed shapers. Rich moist soil with good drainage and a pH of 5.3 to 7.3 is preferred. The seeds should be planted no deeper than one-quarter inch.