Petroselinum crispum var. neapolitanum.
Flat-leaf parsley – also known as Italian – has a stronger and more flavourful taste than the curly leaf variety. It has flat, glossy, serrated leaves and the flavour has a hint of pepper or licorice. Flat-leaf parsley is favoured by chefs because it contains significantly more of the essential oils. It goes well with potatoes and rice dishes and can be used in sauces, soups, stews, and mixed into fresh salads.
| Maturity | 78 - 80 days |
|---|---|
| Height | 18 - 24” (45 - 61 cm) |
| Spacing | 10 - 15” (25 - 38 cm) |
| Light | Sun to Part Shade |
| Soil | Rich, organic and well draining |
| pH Range | 5.5 to 6.7 |
| Watering | Evenly moist |
| Fertilizing | Balanced fertilizer at time of planting; side-dress with compost to encourage continued growth |
| Nutrients Required | Nitrogen = moderate-high, Phosphorus = high, Potassium = moderate-high |
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