Italian parsley is a glossy flat-leaf variety that is called for in many gourmet recipes. It’s excellent for seasoning, with a stronger flavor than many curly types. It turns bitter when it bolts.
Parsley – Italian – Petroselinum neapolitanum
Soil & Water: Parsley prefers loose, moderately fertile soil with plenty of added organic matter. Water lightly.
Planting & Growing: Start seeds indoors 2-4 weeks before the last frost, or sow seed directly just before the last frost. Germination is slow. Fifty percent germination is typical for parsley. Presoaking seeds can increase rate and yield of germination.
Harvesting & Storage: Harvest leaves and stems once they are large enough. Parsley flavor improves with successive cuttings. You can also harvest the whole plant, cutting at the soil level, and it will regrow. Pot up a plant for indoor, winter production.
Product image via: Peaceful Valley Farm Supply