Flat Leaf Plain

Parsley

70d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Apr 24th
Last Frost	May 15th
Transplant / Sow Outdoors	Jun 26th
Harvest Begins	Sep 4th
Harvest Ends	Sep 24th

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

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.