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This Italian flat-leaf is specially adapted for use straight from the garden to the pan!
- Genus: Petroselinum
- Species: crispum
- Variety: Organic Parsley, Italian Flat Leaf
- Item Form: (P) Pkt of 100 seeds
- Days to Maturity: 60
- Fruit Color: Green
- Habit: Upright
- Seeds Per Pack: 100
- Plant Height: 10 in – 12 in
- Plant Width: 10 in – 12 in
- Additional Characteristics: Certified Organic, Cut-and-Come-Again, Easy Care Plants, Edible, Herbs, Indoor Growing
- Foliage Color: Medium Green
- Harvest Season: Early Fall, Early Summer, Late Summer, Mid Fall, Mid Summer
- Light Requirements: Full Sun
- Moisture Requirements: Moist, well-drained
- Resistance: Heat Tolerant
- Soil Tolerance: Normal, loamy
- Uses: Beds, Containers, Cuisine, Outdoor
60 days from setting out transplants.
Now the best Italian flat-leaf is Certified Organic! Specially developed for use as fresh seasoning, this parsley offers large, bright green leaves that you can cut as needed all season long on compact plants.
Flat-leafed Parsley is far more nutritious than the curly type. Cut the entire plant at once for drying the leaves as a spice, or harvest the individual leaves as you need them. The plant will keep sprouting new stems all season long!
Ornamental enough to put in the flowering annual bed as well as the herb garden, this plant is a biennial but should be grown as an annual (it flowers early the second year, destroying the rich flavor of the foliage). You will love it in the sunny garden!
Parsley seeds take a while to get going, so you may want to soak them overnight before sowing. If you’re beginning them indoors, be sure to transplant them as soon as they have two sets of true leaves (and the soil is warm), because they have a long root and resent being transplanted once they have begun to leaf out. If you’re growing them in a pot for the kitchen window, select a container that is long and narrow rather than wide and shallow, to give the root room to run. Pkt is 100 seeds.
Parsley Germination Information
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)
Botanical name: Petroselinum crispum
Pronunciation: pe-tro-se-li’num kris’pum
Origination: Apiaceae; native to Europe and west Asia
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