Petroselinum crispum var. neapolitanum("Itarianpaseri")
Japanese name: イタリアンパセリ Scientific name:Petroselinum crispum var. neapolitanum
[Overview]
A biennial or short-lived perennial 30–60 cm tall.
The whole plant is fragrant.
The stem is grooved and branches well.
Leaves are alternate, ternately compound, 2.5–5 cm long, slightly glossy on the surface and dark green.
Compound umbels on flower stalks 30–60 cm tall bear many yellowish green flowers about 2 mm across, with 5 petals.
The fruit is a fragrant capsule.
[Uses]
Compared with the curly-leaved cultivars commonly used in Japan, the flavor is milder, and it is used in soups, salads and the like.
It is also used medicinally.
[Cultivation]
Propagate from seed.
It has a taproot and dislikes being transplanted, so sow directly or sow in pots and then transplant.
It prefers a cool climate; the optimum growing temperature is 15–20°C, growth worsens above 25°C, and the leaves wither at 28–30°C or higher.
It is tolerant of cold and can withstand temperatures down to about 5°C.
It prefers sun to partial shade and slightly moist, well-drained soil, and the leaves turn yellow if it dries out.
Water thoroughly when the soil surface dries.
In addition to base fertilizer, apply liquid fertilizer from spring to autumn.
If you are not collecting seed, pinch off the flower stalks early when they start to grow so that the plant does not become exhausted.
Soft rot can occur.
