About French or Curly Leaved Parsley
This is the one most often used in places like the UK & the USA, and the one you will find most often in major supermarkets.
Curley leaved parsley is often used as a garnish for dishes, as it looks the most interesting of the parsley varieties. In addition (depending on type and variety) it can add a lovely fresh flavour to your dish – although some varieties might be bitter instead.
The problem with curly leaved parsley when using it for cooking is that it’s difficult to wash, and might be difficult to chop when used as an ingredient.
French or flat parsley generally has a sweet more delicate flavour than curled parsley making it ideal for more general cooking use. The plants are vigorous with district flat leaves.
Ideal for growing in the Veg patch, containers or the kitchen windowsill. Days To Maturity: 70 Days To Germinate: 18-24 Planting Depth: 1/8 to 1/4 inch Spacing, Row: 12-16 inches Spacing, Plant: 4 inches Light: Full Sun or Partial Shade Sow seed thinly directly outdoors from mid spring onwards in a sheltered position as soon as soil is workable and cover with 1/8 to 1/4 inch fine soil.
To speed germination, seed can be soaked in warm water for 24 hours before planting. Plant on a windowsill throughout the year. Thin outdoor plants to 6 inches apart when seedlings are 2 inches high. Indoor windowsill pots can be left to pick young as does not transplant well. Harvest leaves continually during the growing season to encourage new growth. Harvest larger sprigs off plants as they mature. Parsley grows best in a mostly sunny location with relatively rich, moist, well drained soil. Plants are quite cold hardy and can usually be harvested into the winter.