Grown as an annual, this vigorous and flavoursome variety of parsley produces large flat leaves which make a tasty addition to sauces, dressings, butters and stuffings. Easier to prepare than curly leaved varieties, this essential ingredient packs in a strong and peppery taste, making it a popular and useful herb for cooking.
This pack contains roughly 900 seeds.
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These seeds are best sown between February and July and again in September. The parsley can then be harvested from June onwards when sown in Spring or from April if sown in September. Sow the seeds thinly, in a sunny spot and directly where they are intended for harvest, roughly 1.5cm deep into moist, well drained soil. For a successful crop, ensure the plants continue to be well watered and cover the plants with a cloche in colder weathers for winter picking. When sowing multiple seeds, keep the spacing at 10 - 30cm x 30-90cm.