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).
Keep consistently moist and let water drain thoroughly.
Toxic for your pets.
Harvest before the plant begins to flower, never cutting off more than one third of the plant at one time.
Add to soups, sauces, stews, salads...you name it.
Pro-tip: Parsley should be used fresh, since it is readily available, and loses much of it’s 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.