Flat-leaf (Italian plain) parsley

Parsley can be difficult to start from seed, and it can take several weeks for seed to germinate. (Top tip: place your seed packet in the fridge for a few days before sowing.) Once established, seedlings are easy, quick growers that can take sun and partial shade. Regular harvesting will encourage plants to produce new leaves.

More flavourful than curly parsley, Italian parsley has dark flat leaves and slender stems, with a bright and slightly bitter flavour. The stems have more flavour and aroma than the leaves and are commonly used in bouquet garni, for flavouring stocks, soups and sauces and as garnish. (Parsley also makes a lovely pesto when swapped for basil, or even added to a normal basil pesto.) 

BOTANICAL NAME: Petroselinium (var. Filicinum)

COMMON NAME: Italian Parsley. Flat Leaf Parsley

AFRIKAANS NAME: Italianse Pietersiele