Italian Parsley Petroselinum seed crispum neapolitanum

LATIN NAME: Petroselinum crispum var. neapolitanum

COMMON NAME: Italian Parsley

The Italian parsley spans the broad, flat leaves above the low green crowns, the whole plant standing in the wide, generous look of the kitchen garden row. The fast-growing, biennial herb carries the very broad, flat, glossy, dark-green leaves with the deeply cut edges, on the long, strong stalks, in the wide, open crowns, and the small, greenish-yellow flowers in the flat-topped umbels, on the tall, branching stalks, through the early summer of the second year, one of the generous, quiet sights of the kitchen garden row, drawing the bees, to be followed by the small, ribbed, grey-brown seeds. The ribbed seeds have a very long record as the fine, Italian parsleys of the old gardens, and the plant is a historic presence of the kitchen garden row. It is a plant of the open, sunny, deep, rich, moist, well-drained ground.

Scientific Research & Plant Biotechnology

The Italian parsley is a historic subject of the plant science, and the broad leaves keep showing up in the work on the Italian parsleys. The way the small, greenish-yellow flowers form in the flat-topped umbels has been studied at length, and it keeps appearing in the studies of the Italian parsleys, the glossy leaves and the members of the carrot family. The ribbed seeds and the wide habit have also made it a fine study herb, and the Italian parsley is a regular subject of the work on the broad leaves of the temperate world.

Ecological & Economic Value & Wide Applications

The Italian parsley is a generous, useful plant of the kitchen garden row and the study collection. The very broad, flat, glossy, dark-green leaves with the deeply cut edges, on the long, strong stalks, carry the generous look of the kitchen garden row, one of the generous, quiet sights of the kitchen garden row, drawing the bees, and the ribbed seeds have a very long record as the fine, Italian parsleys of the old gardens, the wide, strong tops coming to the chopping boards, the sauces and the steady practice of the old kitchens, while the small, greenish-yellow flowers in the flat-topped umbels, on the tall, branching stalks, open through the early summer of the second year, to be followed by the small, ribbed, grey-brown seeds. It is one of the fine choices for the kitchen garden row, the sauce bed and the study collection, and it has been written up in the culinary and the horticultural papers for the broad leaves and the very long history. It is a generous, useful plant of the open, sunny, deep, rich, moist, well-drained garden.

The Italian seeds like a rich, loamy mix kept moist. The young plants are wide and generous, and they appreciate the deep, rich ground of the sauce bed.

To grow the Italian parsley from seed, sow the small, ribbed seeds over the surface of the seed tray of rich, loamy mix, water gently, then keep the tray in a bright, open spot. The seedlings push through within a couple of weeks, and they grow on steadily. With the sun and the deep, rich, moist ground, the broad leaves will span over the year.

Organically grown; 'Parsley Italian ' plain leaf has flat leafs expecialy adapted for fresh seasoning. Great for soups, fresh , dried or frozen.

Uses: Culinary
flavour is extra rich. Adds true European character to soups and stews. Dark green, glossy leaves, strong flavour. Taller, has larger leaves than standard strain. Very popular.