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Easily one of the most commonly used herbs but often mistaken for cilantro, Italian Dark Green parsley has a distinctive flavor used in countless cuisines.
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Discerning chefs consider Italian Dark Green parsley to be more flavorful than curly leaf parsley, and believe its flavor holds up better in cooked dishes. We love it because it's so easy to grow and sometimes even winters over. However, as a biennial (leaves grow first year, then flowers second year), Italian parsley's second year's leaves are not as plentiful before the plant goes to seed, so many gardeners treat it as an annual. Parsley thrives in well-draining soil and lots of sun, so consider growing Italian parsley in container planters or hanging baskets right outside your kitchen door.
|Common Name||Italian Parsley|
|Culinary Uses||As a garnish; fresh in dips and salads; cooked in soups, stews, and countless other dishes|
|Harvest Time||Pluck leaves as needed, leaving at least 2/3 of the plant.|
|Mature Size||1 foot tall and wide|
|Cold Hardiness||Sometimes winters over in the Pacific NW, actually a biennial grown as an annual.|
|Light||Sun to partial sun|
|Photos||Real images, not stock photos|