Dark Green Plain Leaf/Flat Leaf
The attractive and tasty leaves are used to flavor a wide variety of Italian and other ethnic dishes. The flat dark green leaves are a rich source of vitamins and make an excellent garnish. Can also be used dried as well as fresh in soups, salads, stews, sauces and stuffing. Approximately 80 days to maturity.
Special Directions for Short Season Climates
SOWING: Sow seed directly outdoors in early spring from as soon as soil is workable. Cover with 1/8 inch fine soil. Can also be planted indoors in a sunny window, in a herb cutting garden or the landscape near the kitchen.
SPACING: Leave 12 to 18 inches between rows in the garden.
THINNING: Thin 4 to 6 inches apart when seedlings are 2 inches high. Parsley does not transplant well.
GERMINATION: 2 to 4 weeks depending upon soil and weather conditions. Keep soil moderately moist during germination.
Ed's Special Advice
Soak seeds overnight prior to planting to hasten germination. Parsley grows best in a mostly sunny location with relatively rich, moist well drained soil. Harvest larger sprigs off plants as they mature. Plants are quite cold hardy and can usually be harvested into the winter.