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Parsley, Italian Flatleaf Petroselenum crispum var. neapolitanum
Like curled parsley, Italian parsley is a biennial, so it generally dies away after two years, in zones lower than 6. The flavor of these two varieties are very similar, though Italian is supposed to be slightly superior, and its leaves more tender for cooking. Parsley is best known in the kitchen as an essential element in many cooked dishes and soups and as a component in herbes fines, but it is also very pleasant in the garden, particularly because it attracts butterflies. It is also best to grow it, since fresh parsley is drastically better than dried parsley. The drying process causes the herb to lose not only the freshness but also much of the subtlety and pungency of its green, delicate flavor. Fresh parsley in a soup or casserole is excellent in combination with basil, oregano, thyme, and bay leaves. It is particularly complementary to dishes that include tomatoes, such as marinara sauces. Parsley is also an essential ingredient in the classic Middle Eastern dish tabbouleh. This herb does not have an overwhelming flavor, so it is easy to experiment with it: add it to potatoes, fish dishes, stews, pestos, and pasta salads. Click here for great parsley recipes! Interesting Notes In the Jewish tradition of the Passover, parsley is dipped in salt water (representing tears) as a symbol of spring and new hope for freedom.
Growing Tips Water occasionally and allow to grow large, as caterpillars love to nibble on this plant. The larger the plants, the more butterflies you'll have!
Sowing Information Sow seed directly into fine garden soil or start indoors early, then transplant in spring when all danger of frost has passed. Spread seed on warm soil and cover with 1/8-1/4 inch fine soil. Seeds will germinate in 14-30 days. Once plants are two to three inches tall, thin to space plants 12 inches apart. 75 days to harvest.
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