Parsley, Italian Flat Leaf

Italian flat-leaf parsley has a brighter, more intense flavor than curly parsley and is essential for tabbouleh, chimichurri, and Italian cooking. The large, flat leaves are easy to chop and the plants produce abundantly all season.

Parsley: Elevate your cooking with fresh, Vitamin C-rich parsley! This essential biennial herb (Petroselinum crispum) comes in flat-leaf (Italian) varieties for concentrated, intense flavor vital for Mediterranean cuisine, and curly varieties perfect for decorative garnishes and adding texture to dishes like tabouli. Far superior to dried versions, parsley is slow to germinate but yields vigorous, productive plants, with second-year flowers that attract beneficial insects. This is fresh herb excellence for your kitchen and garden!

• Growing Tips: Transplant 4 weeks before the last frost, spacing 8-10 inches apart; plants are biennial, growing leaves in the first year and flowering/declining in the second.

• Sun Requirements: Full sun to partial shade (4-6 hours minimum).

• Preferred Soil: Rich, well-drained, moist soil; benefits from regular fertilization.

• Harvest Details: Begin cutting outer stems when plants reach 6 inches; harvest continuously, maintaining the central growth point; flavor is best before flowering; plants survive light frosts.