Parsley, Italian

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    • 45 $
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$3.75

Quick Overview

PARSLEY, Italian – Petroselinum crispum

FULL SUN Native to the Eastern Mediterranean, parsley has been cultivated for over a thousand years. Its earliest uses were as a breath freshener and to freshen the odor of corpses during funerals. Parsley is rich in vitamins and minerals. Italian or flat leaf parsley began to be used for culinary purposes during the Middle Ages. The 6-8 in. plants contain more Vitamin C than an orange.

Parsley should always be direct seeded, because it does not transplant well. Italian Parsley can be sown as soon as the ground can be worked in the spring and the danger of frost has passed. Soil should be deeply spaded before planting. Rows should be 8-10 in. apart.

When seedlings are 2 in. high, thin, leaving 6-8 in. between plants.

Type Spacing Planting Depth Days to Germination Maturity
Biennial 6-8 in. 1 in. 14-21 70

Parsley, Italian

Parsley is the world’s most popular herb. The name, parsley, means rock celery. Parsley is, in fact, related to celery. Parsley is native to the Mediterranean region of southern Europe and has been cultivated for more than 2000 years. It has been used for medicinal purposes since prehistoric times. The Romans were familiar with both the flat and curled leaved varieties. The Greeks held the herb to be sacred and used it to crown the heads of athletic contest winners and for decorating the tombs of the deceased. During the Middle Ages, perhaps because of Charlemagne who grew the herb on his estates, parsley began to be used as a seasoning. In some countries, curly leaved parsley is much more popular than flat leaved parsley. Though it is not known for certain, this popularity may be because the flat leaved variety resembles fool’s parsley, which is a poisonous weed. Parsley is a hardy biennial. There are fundamentally three types of parsley; the flat leaved type has a stronger taste than others and is preferred by many chefs; the curly leaved type is not a strongly flavored and is used most commonly as a garnish; the turnip-rooted or Hamburg type is grown for its roots which are eaten like carrots.

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