Petroselinum crispum var. neapolitanum (Italian Parsley)

Native to Southern Europe, Petroselinum crispum var. neapolitanum (Italian Parsley) is a robust biennial forming a dense rosette of dark green, triangular, strongly aromatic leaves finely divided into flat leaflets. The plant will bloom in the second year by sending up stalks bearing small yellow-green flowers in umbels. Unfortunately, the leaves become coarser in the second year and lose their good flavor. Rich in vitamin A, vitamin C, B, and minerals, including potassium, iron, copper, and manganese, Parsley is cultivated worldwide for its aromatic edible leaves, which may be used fresh or dried in salads, vegetable and egg dishes, sauces or as a garnish. It is one of the most popular herbs for growing at home, both in gardens and containers.

There are 3 distinct types of parsley: curly leaved parsley (the most popular), Italian, French or flat-leaf parsley (considered to have the best flavor) and Hamburg parsley (grown for its delicately flavored roots).

• Grows up to 10-12 in. tall and wide (25-30 cm).Parsley self-seeds under suitable conditions.
• Performs best in fertile, moist, but well-drained soils in full sun or partial shade. Do not allow soils to dry out.
• No serious pest or disease issues. Watch for septoria leaf spot, stem rot, carrot weevil, flea beetles, and leafhoppers.
• Propagate by seed sown in situ, in succession from late spring through summer. Seed may be started indoors about 6-8 weeks before last spring frost date. Germination may take 3 to 8 weeks. You can speed up this process by soaking the seed in warm water overnight before planting.
• Toxic to dogs, toxic to cats, toxic to horses.
• Native to Europe and the Mediterranean.