PlantFiles: Italian Parsley, Flat-Leaf Parsley
Petroselinum crispum var. neapolitanum

Just a note that this plant can survive in zone 4 too.

I plant several of these every fall; they provide us with aromatic, tasty parsley through the winter and into spring. Then they start to bolt here in zone 9b, so we make pesto or tabbouleh out of some of them; the others are left to the black swallowtail butterflies that seem to prefer the ones in full sun. We've seen lots of eggs laid and even a chrysalis or two, but usually the cardinals get them all. Oh well, the birds have to eat, too. I also take a small pot of them on our boat when we go sailing for several months at a time. They do quite well even in the wind, just riding along in our dinghy on davits at the aft of our boat. These do not make it through our hot summers.

Winters over & returns but not every year. Can be dried or chopped & frozen in ice cubes (just drop into recipe).

Definitely one of my "can't-live-without" herbs. I never bother with the curly variety anymore except as an occasional garnish.

Although parsley is reputed to be an extremely slow germinater from seed, sown indoors in a plastic-covered flat had mine up in 7 days without any special attention - & this from seed that was a couple of years old.

Grows well both in the garden or in containers, & will tolerate some light shade. Likes richer, moister soil than the Mediterranean-type herbs. As a biennial, it overwinters here, but the 2nd season foliage isn't quite as lush & the plants tend to bolt & go to seed fairly quickly. I tend to leave 2nd season plants to the Swallowtail caterpillars & plant a new crop for my own use each season.

Can be container sown or potted up for indoor winter use, but be forewarned that indoor cats (mine at least) seem to consider it their own private salad bar. I gave up bringing it in for this reason & buy my winter supply at the grocers. I wasn't getting to use much, & my cats had the freshest breath in town!

I love this parsley. It has grown very fast and filled out nicely. The leaves are big and flat making it easy to chop up. The smell is wonderful and adds a great flavor to any dish.

I grow this plant for butterflies. It's a host plant for Black Swallowtails. Last summer it grew to over 3' tall in part shade and by the time it flowered it had flopped over from the weight of the flowerheads, creating a safer environment for the larvae to feed.
Anyone that grows this plant for the kitchen be sure to check for caterpillars first !

Remember that no matter what any source tells you...... part shade is best for this plant perhaps except in the coolest climate areas.... !!!!...... watering is necessary never uuunderestimate the watering needs of this plant.......... Biennial ....... Leaves are also said to be one of the most nutrient rich foods on earth..... steep for a well...... not tasty..... but good for you tea......... :)

My favorite type parsley also...but I have never seen it flower!!!

I couldn't seem to be able to grow this for quite a while, as everytime I tried, snails would come crawling and devour it....this and the past year are the first I have been succesful growing it and have a nice patch in the yard at the moment. No idea of why the snails didn't get it this time...

I allow this to flower and use it in flower arrangements as I would use baby's breath, which I have not grown sucessfully. My plants have masses of flowers in their second spring and summer.

Strong flavor, very easy to grow in windowbox or single planter in the window (in the Rockies of Colorado) - takes water and turning the pot regularly to keep a nice round plant. I pinch off the "overgrowth", put it in a zip lock baggy and place in the door of the freezer or give away to friends. Have fun!

Italian or Flat-leaf parsley generally has a more pungent, sweet flavor than the curly varieties and is rich in iron, as well as vitamins A, B, & C. It is the choice parsley for drying, as well. Though technically a biennial, it is often grown as an annual herb where it cannot winter over.

My favorite parsley - it has better flavor and is easier to dice than the curly type. Dries nice, too.