Petroselinum crispum

Italian dark green parsley is a standout in the herb garden with its glossy, deep green leaves and a flavour that is richer than typical parsley. This robust variety has been prized in Mediterranean kitchens for centuries, adding vibrancy and freshness to dishes. Its slightly stronger parsley taste brings a lively note to everything from salads to stuffing and green smoothies.

Gathered fresh, the leaves burst with vitamins and minerals, making them more than just a garnish. They are ideal for chopping into soups, sauces, dressings or blending into green smoothies. Nutritionally, parsley is rich in vitamin K, vitamin C and antioxidants such as apigenin and lutein.

To ensure strong germination, soak seeds overnight to soften the tough seed coat. Sow them shallowly in moist, well drained soil in spring or autumn, pressing them gently into the surface. Expect leaves to appear in about 10 to 14 days, with the plant ready for its first harvest in roughly 70 days.

This variety thrives in full sun but will tolerate some afternoon shade. It grows in neat bunches and responds well to regular trimming. This encourages a flush of new growth and prevents it from becoming woody. Harvest leaves continuously, or take whole stems as needed. You can also freeze or dry surplus leaves to keep their flavour year round.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds