Italian Parsley
Italian Parsley

Italian Parsley

In Stock
Italian Parsley
Petroselinum neopolitanum

72 days Deeply cut, dark green leaves with a rich strong flavor. Generally stronger in flavor than the curled types. Excellent for flavoring.
Parsley has been cultivated and used for centuries. It is used as a flavoring in soups and salads, as a garnish, and some varieties, as a vegetable (see 'Hamburg Rooted').

Herbalists have used it as a breath freshener, digestive aid, and in tea to treat high blood pressure and rheumatism. Because it is high in vitamins A and C, it has also been used as a quinine substitute to treat malaria.

Parsley becomes very bitter as the plant starts to flower. For best germination, freeze seed for three to five days and then soak in warm water for about eight hours before planting. Cover seed lightly. Darkness helps germination.

A biennial plant, generally grown as an annual. Each packet contains two grams, which is approximately 300 seeds.

These are very flavorful and hardy plants.
These are very flavorful and hardy plants. I've watched them wilt to the ground under several days of below freezing temps then perk right back up when the sun came out and the temps went above freezing. I was able to pick fresh parsley on the warmer days all the way up to mid December.
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Reviewed by:  from Northeastern Ohio. on 1/23/2015
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