Italian Parsley
Italian Parsley is the more flavorful counterpart to curled leaf parsley. Italian, also known as flat leaf parsley, produces dense plants with flat leaves that are dark green and deeply incised. Parsley has been a staple herb for thousands of years. It is a key ingredient in many salad dressing and pesto recipes. It also works well to add flavor to soups and for seasoning meats. Parsley also makes a popular garnish to brighten dishes. Leaves may be harvested individually for smaller applications. For larger harvests, use a sharp knife to cut the entire bunch at the stalk. Parsley is a very cold-tolerant and can withstand harsh winters in northern climates. Parsley plants will bolt and begin producing seed when temperatures significantly warm in late spring/early summer.
Italian Parsley may be direct-seeded or transplanted. Because parsley germination can take a while (sometimes up to 14-28 days), we recommend transplanting. If direct seeding, use a walk-behind seeder and plant densely along the row. We suggest using a modified #1 or #2 plate for direct seeding parsley. As always, seed plate holes should be modified to fit the size of seed being used. For large, full-sized plants, thin to one plant every 4″ along the row. Transplanting is our preferred method of planting parsley. We recommend starting transplants 3-4 weeks before the desired outdoor planting date. Parsley transplants grow great in our heavy-duty seed starting trays, where they develop a solid root ball with roots that are trained to grow downward. Plants are ready to go in the ground when they can be easily pulled from the cells in the seed starting tray.
Italian Parsley Planting Information
Planting Method: direct seed or transplant
When to Plant: early spring and fall
Planting Depth: 1/4″
Seed Spacing: 8″
Row Spacing: 12-18″
Days to Maturity: 75
Disease Resistance: None
