Italian Flat Leaf Parsley – Hardy Culinary Herb (Set of 3 or 6)

Italian flat leaf parsley is the parsley most cooks prefer, with a fuller, more peppery flavour than the curled kind.

The bright green, deeply divided leaves chop easily and hold their flavour when added during cooking rather than only at the end, which makes them useful in sauces, soups, marinades and dressings as well as scattered over a finished dish. It is a staple of Mediterranean, Middle Eastern and European cooking.

Parsley is a biennial. It puts everything into leaf in its first year, then runs to seed the following spring, so most gardeners replant each year for the best picking. It is hardy enough to stand a British winter outdoors and a cloche or a move under cover will stretch the harvest further. Grow it in sun or partial shade in moist, fertile, well-drained soil, keep it watered in warm weather, and pick from the outside of the plant first so new growth keeps coming from the centre. It does just as well in a pot, a window box or on a kitchen windowsill.

Supplied as three or six established plants in 1 litre root balls, saving you the famously slow business of growing parsley from seed.

Cultural Information

• Common Name: Italian flat leaf parsley, French parsley
• Fully Grown Height and Spread: 30 to 60cm tall by 30 to 45cm across
• Growth Habit: Upright, clump forming biennial herb
• Perfect For: Kitchen gardens, herb borders, raised beds, containers and window boxes
• Foliage: Bright green, flat, deeply divided and aromatic
• Flowering Time: Summer of its second year, small yellow-green heads
• Planting Position: Full sun to partial shade. Grows well in pots and window boxes
• Soil Type: Moist, fertile and well drained
• Hardiness: Hardy. It stands a British winter, but replant each year for the best leaf
• Maintenance: Pick from the outside, feed occasionally, and replace once it runs to seed
• Seasonal Interest: Spring, summer and autumn
• Type: Grow your own

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