Petroselinum crispum

A must for any cooks garden, this versatile variety features tightly-curled, sweet, peppery-flavored leaves that can be harvested continually all season. Grow indoors in a sunny window to flavor foods all year round.

1g.

Gardener’s Notes:Start indoors 8 weeks before last spring frost, or sow directly outdoors in fertile, well-drained soil, 2-4 weeks before last frost. Parsley is slow to germinate. Soak seed in warm water for 12-24 hours to aid germination. Keep soil moist. Harvest leaves with stems as desired or harvest entire plant by cutting just above soil line. New growth will develop. In mild climates plant in fall or winter.