Parsley in season in Australia
Parsley is in season in Australia from all year, and at its peak from April and October to November. This is the cooler south; the tropical north has its own calendar.
At its best
Parsley is a biennial, so a plant can keep going for a couple of years if it is happy, but it will die or run to seed if the soil dries out or conditions do not suit it. Pick from the outside of the plant once there are two rows of strong stalks.
At the shop
The two common types are flat-leaf (Italian) and curly, and they grow a little differently. Flat-leaf wants a hot, sunny spot, while curly does best with about four hours of sun a day, which is worth knowing if you buy a pot.
Keeping it
Stand the bunch in a jar with a few centimetres of water, cover it with a plastic bag held on with a rubber band, and keep it in the fridge. Change the water regularly. If the fridge is crowded, wrap the bunch in damp paper towel inside a bag instead. Parsley does not freeze well in oil cubes the way other soft herbs do, so use it fresh or dry it.
Three dinners
- Tabbouleh Mostly parsley, with bulgur, tomato and lemon.
- Braised lamb shanks with gremolata Parsley, garlic and lemon zest on top.
- Potato and parsley soup Blend a handful in at the end.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.