Flat Italian Parsley (Petroselinum crispum var. neapolitanum) is the preferred culinary parsley for chefs and serious home cooks worldwide. This classic herb features flat, deeply serrated leaves with a bold, fresh flavor that's far superior to curly parsley. With its clean, slightly peppery taste and tender texture, Italian Parsley is indispensable in Mediterranean cuisine, fresh salsas, chimichurri, tabbouleh, and as a finishing herb that brightens any dish.
Key Features
Superior culinary flavor – Bold, fresh taste with clean, slightly peppery notes far better than curly parsley
Tender, flat leaves – Easy to chop and incorporate into dishes without the tough texture of curly varieties
Versatile kitchen staple – Essential for Mediterranean cuisine, salsas, chimichurri, tabbouleh, and garnishes
Biennial herb – Produces abundant foliage in first year, returns in second year in zones 5-9
High in vitamins – Rich in vitamins A, C, and K, plus antioxidants and minerals
Easy to grow – Thrives in containers, herb gardens, and vegetable beds with consistent moisture
Culinary & Growing Tips
Flat Italian Parsley is essential for chimichurri sauce, tabbouleh, gremolata, fresh salsas, and as a finishing herb for soups, pastas, and grilled meats. Use fresh leaves generously—the flavor is mild enough to use in large quantities. Chop stems along with leaves for maximum flavor in stocks and sauces. In the garden, plant in full sun to partial shade with consistently moist, well-drained soil. Harvest outer leaves regularly to encourage continuous production throughout the growing season.
Mature Size: 12-18" H × 12-15" W Hardiness: Zones 5-9 (biennial) Light: Full sun to partial shade Water: Moderate (keep soil consistently moist)
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