Grown as an annual and preferred by cooks for its robust flavor, flat-leaved parsley adds a fresh, tantalizing note to omelets, stews, vegetables, and even soft cheeses and rice. The flat leaves are easy to chop. Parsley is one of the most used culinary herbs around the globe; it is also considered to aid digestion. Grow indoors for fresh parsley year-round.
• Botanical Name: Petroselinum crispum
• Family: Apiaceae
• Native: Widely cultivated; origin unknown
• Hardiness: Biennial grown as an annual because the best flavor comes from first year leaves. Leaves become bitter when flowers appear in the second year.
• Plant Dimensions: 12"–18" tall and wide
• Variety Information: Flat, dark leaves on 8"–10" long stems. Larger leaf than curled parsley.
• Exposure: Full sun to part shade
• When to Sow Outside: RECOMMENDED. 4 to 6 weeks before your average last frost date, or as soon as the soil can be worked; when soil temperature is 50º–85ºF.
• When to Start Inside: 6 to 8 weeks before your average last frost date.
• Days to Emerge: 14–28 days
• Seed Depth: ¼"
• Seed Spacing: A group of 3 seeds every 8"
• Row Spacing: 16"
• Thinning: When 1" tall, thin to 1 every 8"
• Harvesting: Pick as needed, removing entire stalks to the ground, but not removing more than 1/3 of the plant.