At the grocery store, the stems look perky and the leaves are a lush, vibrant green. But as soon as you get that parsley home to your windowsill, the stems start drooping. It looks like the plant is dying of thirst, but no matter how much water you give it, it just won’t perk up. So, what’s actually going on?
Potential Causes for Drooping Leaves
- The pot has become too small
- Too much direct sunlight
- Waterlogging (root rot)
Choosing the Right Spot and Pot
Right after you buy your plant, check to see if the root ball is already filling up the entire pot. A clear sign of this is roots poking out through the drainage holes at the bottom. If you see that, you need to repot it into a larger container as soon as possible. Once repotted, place your parsley on a bright windowsill, but make sure it isn’t sitting in direct sun, which can be too intense for those delicate leaves.
The Watering Dilemma
When we see a plant drooping, our first instinct is usually to grab the watering can. But with parsley, adding more water often makes the problem worse. Drooping leaves are frequently a sign of waterlogging—basically, the roots are drowning. To prevent this (which will eventually kill the plant), follow these tips:
- Use a pot with large drainage holes (repot if necessary).
- Place the pot on a saucer.
- Always empty out any excess water from the saucer immediately.
- Do the “finger test” before watering—feel the soil first!
- Only water as much as the plant actually needs.
- The root ball should be moist, but never soggy.
Grocery Store Plants Are Built for Speed
Even with the perfect spot and expert care, there’s no guarantee a grocery store plant will stay perky for long. These plants are grown for immediate use, not necessarily for a long life on your windowsill. If they sit there too long, the stems naturally start to give out. The same thing often happens if you try to transplant grocery store parsley into your garden.
Your best bet? Harvest the whole plant. If you can’t use it all at once, wrap the leftovers in a damp paper towel and pop them in a plastic bag. This keeps parsley fresh in the fridge for two to three days.
Pro Tip:
If you’ve harvested a big batch, freezing is a great way to preserve it. It’ll stay good for up to six months!
Grow Your Own Parsley
If you want hardy parsley that won’t wilt at the drop of a hat, try growing it yourself! Seeds are super affordable, and sowing them in a pot is easy. Alternatively, buying established plants from a local nursery or garden center is a better move than the supermarket—they’re usually much more robust and will give you a much longer harvest season.
