Or Flat Leaf Parsley. Petroselinum crispum var. neapolitanum.
Full Sun to Partly Sun. Annual. Height: 1’ to 1’6”.
Italian parsley grows in a beautiful, rounded mound of bright green feathery foliage and is perfectly at home in the perennial border or flower bed. It has bright green leaves that resemble celery. The flat leaf (neapolitanum) more closely resembles the natural wild species. Some gardeners prefer this parsley as it easier to cultivate and has a stronger flavor (although this is disputed).
In the Garden
Italian Parsley should be planted in well-drained soil, in full sun or partial shade, and should be given an average amount of water. It is susceptible to pests like the caterpillar of the black swallow-tailed butterfly. A single caterpillar can eat an entire parsley plant in a day. Even if a caterpillar eats all of the foliage, continue to care for your plant because it will often times come back. Parsley leaves can be dried and stored in an air tight container. It is often considered an annual because in its second year of life it will go to seed so you should plant new parsley every year.
The uses for Italian Parsley are virtually endless. Some chefs say that you can use this herb in any dish that’s not a dessert. It is used in soups, potatos, tomatos, salsas, cheeses, salads, meats, and fish. In some cultures, they deep fry parsley and eat it as a side dish. Parsley is full of vitamins and minerals and is one of the most nutritious herbs you can eat. It is said that italian parsley has a stronger flavor than curly parsley and it is preferred by many chefs. However, everyone has their own personal preference so try them both and decide for yourself.