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Plants reach 10 to 12 inches tall.
This Italian flat-leaf is specially adapted for use straight from the garden to the pan!
Now the best Italian flat-leaf is Certified Organic! Specially developed for use as fresh seasoning, the large, bright green leaves arise on 10- to 12-inch plants.
| Genus | Petroselinum | | Species | crispum | | Variety | Organic Parsley, Italian Flat Leaf | | Item Form | (P) Pkt of 100 seeds | | Seeds Per Pack | 100 | | Plant Height | 10 in - 12 in | | Additional Characteristics | Edible, Indoor Growing | | Foliage Color | Medium Green | | Light Requirements | Full Sun | | Moisture Requirements | Moist, well-drained | | Soil Tolerance | Normal, loamy | | Uses | Cuisine, Outdoor |
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How to Sow Parsley:
- Best sown outdoors in situ 2-3 weeks after all danger of frost is past in the spring
- In Zones 8 and warmer, seeds can be sown a second time in early fall
- Seeds can also be sown indoors, 8 weeks before last frost, at 75° or alternating 68 and 86°
- Sow in individual pots since it resents being transplanted
- Indoors and out, sow at a depth of 4 times the size of the seeds and expect germination in 15-30 days
- To hasten germination, soak seeds in warm water for 24 hours prior to sowing. Seeds do not store well
How to Grow Parsley:
Transplanting: Transplant when there are at least two sets of true leaves, being very careful with the roots while doing so
Spacing: Plant seedlings 12 inches apart
Lighting: Site in full sun (tolerant of light shade)
Soil: Site in a rich, deep, well-drained soil. Fertilize when plants are 4 inches tall and again one month later
Additional Care: Very frost tolerant, but it is also happy growing on a windowsill
Appearance and Use:
Common Parsley, P. crispum var. crispum, is a biennial often grown as an annual. It is grown for its divided, curled or flat, dark green leaves. Harvest them at any time for use as a flavoring or garnish. Plants can be heavily harvested as long as the growing point remains; after heavy harvesting fertilize and water to promote new growth. If plants are allowed to grow a second year, harvest the leaves before the flowers open. Hamburg Parsley, P. crispum var. tuberosum, is grown for its fleshy root. Dig it in the fall, after a frost, to use as a flavoring or as a vegetable (the leaves have little flavor)
About Parsley:
Botanical name: Petroselinum crispum
Pronunciation: pe-tro-se-li’num kris’pum
Lifecycle: Biennial
Origination: Apiaceae; native to Europe and west Asia
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Seeds 
