Grow your own chimichurri: plants for chimichurri all season
Parsley, oregano, and garlic sauce for grilled food.
For a family of 4 making chimichurri every 2 weeks in season (7 times a year), grow:
| Crop | Amount | Plants | Bed sq ft | Yield assumption | Seeds |
|---|---|---|---|---|---|
| Oregano | 0 oz | 1 | 1 | About 0.15 lb of leaves per plant per year. Perennial in most zones. | Shop Seeds Now |
| Flat leaf parsley | 5 oz | 2 (1 to 2) | 0.5 | 3 lb per 10 ft of row at about 12 plants, so about 0.25 lb per plant. | Shop Seeds Now |
| Garlic | 3 oz | 2 (1 to 2) | 0.5 | 4 lb per 10 ft of row, about one bulb (0.15 lb) per clove planted. Plant in fall. | Shop Seeds Now |
| Total | 2 | ||||
Garden ingredients per recipe (about 1 cup)
- 1 cup packed flat leaf parsley
- 2 tablespoons leaves oregano
- 4 cloves garlic
From the pantry
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
Chop herbs and garlic fine, stir in oil, vinegar, and salt.
Change household size or combine dishes in the Plate to Plot tool
Sources and assumptions
Amounts include 15 percent extra for culls, pests, and kitchen trim. Plant counts use the typical yield; the range uses the high and low yields. Bed space assumes intensive beds at recommended spacing. Yields vary with variety, weather, and soil.
- Kansas State University Research and Extension, MF315 Vegetable Garden Planting Guide (average crop per 10 feet of row)
- University of Maine Cooperative Extension, Planting Chart for the Home Vegetable Garden
- Clemson HGIC, How Much to Grow: Planning for Year-Round Garden Productivity
- ThriveThyme estimate from typical harvests (no single extension table lists this crop per plant)
- National Center for Home Food Preservation (USDA tested canning and pickling recipes)
Guides and tools
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