Description
| Seeds | 1 gram (650 seeds) $2.50, 3 grams (2,000 seeds) $6.25 |
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Italian Flat Leaf Parsley (Annual/Biennial)
Heritage: Sardinia (Italy), Eastern Mediterranean
Originating on the island of Sardinia, and spreading quickly to the Italian mainland, this variety was carefully cultivated for use with meats and sauces. It first arrived in North America with the early migrating European settlers in the late 1500’s.
Bushy plants grow up to 24″ (60cm), producing an abundance of flat glossy-green leaves. Flavour and aroma are robust and vibrant! Far more aggressive on the palate than its Moss Curled cousin. Outstanding enhancement to many savoury dishes, but too over-powering for others. Hardy and easy to grow in both the garden and containers. Good for digestion. Bonus: Cut yourself a couple leaves and give them a chew – they make a lovely breath freshener! To freshen the odor of a room put a bouquet of parsley in a vase! (650 seeds/g)
Tips for Growing Perfect Parsley! Parsley thrives best in well-drained fertile soil with full sun, and light afternoon shade. After the danger of frost has passed, plant the seeds ¼” (6mm) deep, gently cover with soil and tamp/press down so that the seeds are in contact with the earth. Lightly water, ensuring the soil remains moist, but not over-watered. Thin to 12” (30cm) apart, or less for growing in clumps. Harvest by cutting the stems, rather than just the top leaves! This will ensure a bushier, regenerating plant. In the second year, keep removing the flowers to encourage leaf growth. The best planting companions for Parsley are: tomatoes, carrots, asparagus, roses. Do not plant Parsley near garlic, or onions. Parsley usually germinates within 7-21 days (50-80ºF/10-26ºC)
