Avg seeds/pkt 300
Italian flat-leaf parsley is so important in so many recipes that I was scolded for not offering it alongside (or instead of) the curly parsley which is considered a mere prop. I am sorry.
For a good long run with this power-plant, start indoors. Ten weeks before your average last frost date, press 8 tiny seeds 1/8th-inch deep into 4-inch pots of seed-starting mix. Moisten well, and cover with cardboard because parsley needs darkness to germinate. Sprouts emerge in 2–3 weeks. Harden off seedlings just after last frost and transplant every 12 inches, creating easy-to-cut bunches.
Outdoors, 2 weeks before your average last frost date, sow each bunch—8 seeds in a 4-inch-wide patch—every 12 inches in a sunny spot with fertile, well-drained soil. Cover lightly and water gently. Cardboard or cloth atop the seedbed will aid germination which can take as long as 2–3 weeks.
When plants are 4 inches tall, mulch well with grass clippings, straw, pine needles or chopped leaves and side-dress every two weeks with a balanced natural fertilizer.
Harvest when leafy stems are 10 inches or taller, about 65 days, and reseed mid-Summer for a Fall crop.
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