Petroselinum crispum neapolitanum
Native to the central eastern and Mediterranean region, Italian Parsley, commonly referred to as "flat-leafed parsley," is an essential kitchen staple. Slaps on pretty much every dish. Need we say more?
Direct sunlight 4-6 hours/day (indoor) or partial shade (outdoor). Harvest before the plant begins to flower, never cutting off more than one third of the plant at one time.
Pro-tip: Parsley should be used fresh, since it is readily available, and loses much of its flavor dried. Store fresh parsley in the refrigerator by wrapping in damp paper towels and then placing it in a plastic bag poked with a number of holes first.