Growing Italian Parsley

Strong, upright stems make Giant of Italy one of the best parsleys for fresh market sales. Pelleted seed must be kept cool and dry prior to planting, and should be used within one year of purchase.If anything you purchase from us proves unsatisfactory,...

The uniform, dark green, medium-fine curled leaves can be used as a garnish or a salad or entree ingredient. Multiple cuttings per season are possible from one planting. 18,200 seeds/oz.

Pelleted seed must be kept cool and dry prior to planting, and should be used within one year of purchase.If anything you purchase from us proves unsatisfactory, we will either replace the item or refund the purchase price.

Pelleted seed must be kept cool and dry prior to planting, and should be used within one year of purchase.If anything you purchase from us proves unsatisfactory, we will either replace the item or refund the purchase price.

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Keeps several months when stored in cool conditions. Enjoy the flavor of fresh parsley for soups, salads, and stews throughout the winter. Seeds germinate in 14-30 days. 24,900 seeds/oz.

Very similar to Paravert, which has been dropped by our supplier. Dark green, curled and cupped leaves (known as a Paramount type) on compact, upright plants. To maintain the crispness and appearance of freshly harvested parsley, store at temperatures...

Tolerates light frost. Packet: 200 seeds.Sow in spring after the danger of frost has passed, about 1/4- 1/2" deep, 3 seeds per inch in single rows or 2-3" wide bands 12-18" apart. To dry, wash clipped leaves and spread out shallowly on screens in a warm,...

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16,500 seeds/oz. Italian Dark Green Parsley resembles celery leaf. Popular for seasoning. (Petroselium crispum) Biennial. Seeds go dormant at temperatures above 90°F.

16,500 seeds/oz. Moss Curled parsley features early, dark-green curled leaves. Great for garnishing. (Petroselium crispum) Biennial. Seeds go dormant at temperatures above 90°F.

Leaves are also delicious. An old heirloom parsley that can be used for parsley leaves and roots! Hamburg Rooted parsley is an old heirloom that is grown for its large roots that make superb soups and stews.

A popular vareity that is easy to grow, clean and harvest. Curled leaves with dark green stems. Triple Curled parsley has intensley curled leaves that look great as a garnish.

Very high yielding. An attractive and large growing parsley! Giant, dark green leaves with great flavor. Giant of Italy has strong stems that makes it one of the best parsleys for fresh market sales.

Does well in containers and inside growing. Use fresh or dried for flavory dishes. Forest Green parsley is a delicately curled and compact herb that has long stems with dark green, double and tripled curled leaves.

Also available as a plant. It's also rich in antioxidants, flavonoids, and vitamins A and C. Start indoors 6-8 weeks before anticipated transplant date. Parlsey is a cold-tolerant biennial that can be grown through the winter in mild climates.

Flavor is much more pronounced than that of the more familiar curled type. Flat-leaved variety used in salad dressings, poultry, soups and as an ingredient of pesto.

Used for flavoring soups and stews, is also a favorite of pollinators later in the season. Cook's Garden Favorite. Parsley Krausa is easy to grow from seed and will be a great addition to the herb garden.

Certified Organic Seed. Flat-leaved variety used in salad dressings, poultry, soups and as an ingredient of pesto. Flavor is much more pronounced than that of the more familiar curled type.

Use the Plant Order Form located in the center of the catalog. Wega's leaves are bright and clean tasting with sturdy stems. Sorry, we cannot guarantee orders for which we are given an incorrect address.

One 4" round disk fills out our 6" nursery pot (sold separately) perfectly. When thoroughly dry, rub and store in jars.If anything you purchase from us proves unsatisfactory, we will either replace the item or refund the purchase price.

An attractive herb used on many dishes! Parsley is our most familiar herb, widely employed as a culinary garnish for more than 2,000 years, but it is seldom eaten.