Italian parsley grows similar to the curled parsley, but is more a
large leafed upright grower, but people believe it has a stronger
flavour.
It is a bi-annual except in cold areas but the second years harvest
is often not as good as the first year, both in flavour and quantity.
Parsley is slow to germinate, often taking 4 weeks or more.
Dried Italian parsley can last up to 6 months in an air tight
container in a pantry.
Likes a good rich soil, high in compost material. Soil should be
kept moist but not wet at all times. It is used in countless dishes
such as salads, stews, pasta sauces, soups etc. Can be grown
in full sun or part shade.