Flat Leaf Plain

Family: Apiaceae Herb

Planting Schedule

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Fragrant and richly green, Flat Leaf Plain Italian Flat Leaf Parsley unfurls into broad, velvety fronds with a clean, bright bite and an unmistakably aromatic lift.

The leaves are tender and finely textured, holding their character beautifully for spoonfuls of fresh garnish and for stirring into herb-forward sauces where its flavor stays vivid. Grow it for a steady harvest rhythm—an elegant, dependable parsley that turns everyday dishes into something garden-fresh and fragrant.

Light: Part SunMaturity: 70 DaysHabit: Upright

Botanical illustration of Flat Leaf Plain

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Flat Leaf Plain Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	May 4th	Jul 6th	Sep 14th – Aug 29th
Zone 2b	Apr 24th	Jun 26th	Sep 4th – Aug 25th
Zone 3a	Apr 24th	Jun 26th	Sep 4th – Sep 1st
Zone 3b	Apr 28th	Jun 30th	Sep 8th – Sep 21st
Zone 4a	Apr 24th	Jun 26th	Sep 4th – Sep 24th
Zone 4b	Apr 22nd	Jun 24th	Sep 2nd – Sep 27th
Zone 5a	Apr 17th	Jun 19th	Aug 28th – Sep 30th
Zone 5b	Apr 13th	Jun 15th	Aug 24th – Oct 5th
Zone 6a	Apr 10th	Jun 12th	Aug 21st – Oct 10th
Zone 6b	Apr 4th	Jun 6th	Aug 15th – Oct 16th
Zone 7a	Mar 30th	Jun 1st	Aug 10th – Oct 20th
Zone 7b	Mar 20th	May 22nd	Jul 31st – Oct 28th
Zone 8a	Mar 11th	May 13th	Jul 22nd – Nov 5th
Zone 8b	Mar 2nd	May 4th	Jul 13th – Nov 12th
Zone 9a	Feb 13th	Apr 17th	Jun 26th – Nov 26th
Zone 9b	Jan 19th	Mar 23rd	Jun 1st – Dec 9th
Zone 10a	—	Oct 1st	Dec 10th – Feb 28th
Zone 10b	—	Oct 1st	Dec 10th – Feb 28th
Zone 11a	—	Oct 1st	Dec 10th – Feb 28th
Zone 11b	—	Oct 1st	Dec 10th – Feb 28th
Zone 12a	—	Oct 1st	Dec 10th – Feb 28th
Zone 12b	—	Oct 1st	Dec 10th – Feb 28th
Zone 13a	—	Oct 1st	Dec 10th – Feb 28th
Zone 13b	—	Oct 1st	Dec 10th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	70
Sun Requirements	Part Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	50
Min Night Temp (°F)	35
Harden Off (days)	7

Culinary Notes

Chef's Note

Italian flat-leaf parsley gives you a sharper, more aromatic punch than the curly type, with fronds that stay silky enough to chop fine and still taste like something fresh. Use it at the end for maximum green brightness, or stir in off-heat so it doesn’t lose that fragrant lift.

Best Uses

snip-and-sprinkle finishing for soups and braises without dulling
stir into pan sauces and herb oils where it stays lively
blend into chimichurri-style mix-ins for meat and roasted vegetables
fold into egg dishes and grain salads for a crisp, aromatic top note

Flavor Profile

fresh, clean green bite bright, aromatic herbal lift tender, finely textured fronds

Kitchen Pairings

lemon olive oil butter anchovy garlic chives poached eggs

Frequently Asked Questions

What pest or disease commonly affects Petroselinum crispum var. neapolitanum (Italian flat-leaf parsley), and how do I manage it?

Italian flat-leaf parsley is prone to early blight–type leaf spotting from fungal conditions and can also suffer from aphids that cluster on new growth. Remove and discard spotted leaves, improve airflow by spacing plants, and water at the soil line (not over the foliage) to keep leaves dry. If aphids appear, spray with a strong jet of water and repeat as needed, or use insecticidal soap labeled for edible greens.

How often should I water Italian flat-leaf parsley during its main growing phase?

During active growth (about after seedlings establish through the 70-day season), keep the soil evenly moist but not soggy. Aim for watering when the top 1 inch of soil feels dry, typically about 2–3 times per week in warm weather, adjusting for rainfall and container size. Consistent moisture helps prevent stress that can stunt growth and lead to thin, weak leaves.

How can I tell when Petroselinum crispum var. neapolitanum is ready to harvest?

Harvest when plants have reached roughly 70 days from sowing and have formed a full rosette of flat leaves (usually 8–12+ inches tall). Pick outer leaves first—cut near the base with scissors—leaving the inner crown so it keeps producing. For best flavor, harvest in the morning and avoid cutting all leaves at once.