Petroselinum hortense

Italian flat leaf parsley is a vigorous biennial herb commonly grown as an annual for its high-yielding, flavour-rich leaves. Native to the Mediterranean, it produces a lush rosette of flat, dark green leaves on upright stems reaching 30 to 60 cm tall. Grown widely in South African gardens, this variety is preferred by cooks for its strong, clean flavour and easy harvesting compared to curled types.

It is ideal for fresh use in salads, salsas, green sauces and smoothies, and holds its flavour well in cooked dishes like soups, stews and braises. The leaves are packed with vitamin C, iron and antioxidants, offering both taste and nutritional value. This parsley is a cornerstone herb in bouquet garni and works beautifully in chimichurri and tabbouleh.

Soak seeds in water overnight before sowing to speed up germination. Plant 1 cm deep in moist, well drained soil in spring or early autumn. Seeds germinate slowly, typically in 14 to 30 days. Thin or transplant seedlings to 25 to 30 cm apart once established. Early growth focuses on the leaf rosette, which provides the best flavour and harvest through the first season.

Italian flat leaf parsley thrives in full sun but benefits from partial shade during the hottest months. Harvest begins at about 50 days and continues through the season. Regular picking promotes fuller growth, and removing flower stalks prevents early bolting. In its second year, the plant sends up a flower stalk before setting seed and completing its life cycle.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds