Parsley, Italian Giant flat-leaved (Petrosellium crispum).

Parsley, Italian Giant flat-leaved (Petrosellium crispum).

Italian Giant flat-leaved parsley is a popular herb with vibrant green and aromatic foliage, commonly used in Mediterranean and Italian cooking. It can be sown directly into the garden or started indoors for later transplanting. Soak seeds overnight and sow in shallow drills, in well-draining soil. Germination is slow, up to 28 days, keep the seed bed watered. Thin when large enough to about 10-12 inches apart. Parsley prefers a sunny spot and rich, moist soil, with a pH of 6.0-7.0. If sown indoors, use biodegradable pots or trays filled with compost 6-8 weeks before the last expected frost. Acclimate seedlings to outdoor conditions over at least a week before transplanting. Space transplants about 10 inches apart in rows 12-18 inches apart. Harvest parsley once it reaches about 6 inches in height. Cut outer leaves to encourage regrowth. Flat-leaved varieties of parsley are hardier than curley leaved parsley and will yield into the winter.

Summary.

Flat-Leaved Parsley is a popular herb with vibrant green and aromatic foliage, commonly used in Mediterranean cooking. It can be sown directly into the garden or started indoors in modules for later transplanting. Soak seeds overnight before sowing in shallow drills in well-draining soil. Germination is slow, up to 28 days. Keep the seed bed watered but not saturated. Thin seedlings when large enough, to about 10-12 inches apart. Parsley prefers a sunny spot and rich, moist soil, with a pH of 6.0-7.0. Harvest from about 6 inches high, taking outer leaves to regenerate growth.