Oatmeal Farm Network | Parsley Varietals

Varietal Name	Description	Soil Texture	pH Range	Organic Matter	Hardiness Zone	Humidity
Afghan Parsley	A rare variety with large, slightly serrated leaves, known for its strong, pungent flavor, used in Afghan cooking.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Bravour Parsley	A curly-leaf variety known for its bright color and dense leaf structure, commonly used for decorative garnishes.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Champion Moss Curled Parsley	A traditional variety with tightly curled, moss-like leaves, commonly used for garnishing and as an edible decoration.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Chinese Parsley (Cilantro)	A different plant (Coriandrum sativum) entirely, commonly known as cilantro. Its leaves are used widely in Asian and Mexican cuisines.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Curly Leaf Parsley	The most commonly used variety with tightly curled, bright green leaves, often used as a garnish and in salads.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Dark Green Italian Parsley	A variety of Italian parsley with deeper green leaves and a stronger flavor, ideal for flavoring soups, sauces, and stews.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Eagle Parsley	A flat-leaf parsley with broad, tender leaves and a strong, aromatic flavor, commonly used in soups, salads, and garnishes.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Extra Triple Curled Parsley	An extra curly variety with dense, dark green leaves, prized for its decorative appeal and mild flavor.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Fernleaf Parsley	A compact, smaller-leafed variety of curly parsley with a milder flavor, often grown in containers or used as a garnish.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Flat-Leaf (Italian) Parsley	A variety with broad, flat leaves and a robust, slightly peppery flavor, preferred in cooking for its stronger taste.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Forest Green Parsley	A curly-leaf parsley with vibrant green foliage and a mild flavor, used both for garnishes and in cooking.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
French Parsley	A flat-leaf variety with a mild, sweet flavor, commonly used in French cuisine for flavoring stocks, soups, and sauces.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Giant of Italy Parsley	An Italian parsley variety with large, flat leaves and a very strong, aromatic flavor, often used in Mediterranean dishes.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Glacier Parsley	A hardy variety with finely curled leaves and a mild flavor, often grown in cooler climates and used as a garnish.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Green Pearl Parsley	A curly-leaf parsley with a fine texture and a fresh, mild flavor, often used in gourmet dishes and garnishes.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Hamburg Parsley	A root variety of parsley grown for its edible, parsnip-like roots, used in soups, stews, and for roasting. Its leaves are also edible.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Italian Dark Green Parsley	A robust Italian flat-leaf variety with deep green leaves and a rich flavor, perfect for Mediterranean dishes and garnishes.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Japanese Parsley (Mitsuba)	A Japanese herb (Cryptotaenia japonica) with a mild flavor, similar to parsley, used in soups, salads, and garnishes in Japanese cuisine.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Lisette Parsley	A curly-leaf variety with tight, densely curled leaves, used both as a garnish and in cooking for its mild, fresh flavor.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Neapolitan Parsley	A flat-leaf parsley with long stalks and a very strong flavor, used extensively in Southern Italian cooking.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Petroselinum Crispum	The botanical species name for common parsley, including both flat-leaf and curly varieties. It is known for its bright flavor and culinary versatility.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Plain Leaf Parsley	A variety similar to flat-leaf parsley but with smaller, more delicate leaves, offering a milder flavor.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Sardinian Parsley	A regional variety with a bold, peppery flavor, used in Sardinian cuisine, especially in soups and seafood dishes.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Titan Parsley	A dwarf variety of flat-leaf parsley with small, tender leaves and a strong, aromatic flavor, ideal for container gardening.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Triple Curled Parsley	A highly decorative curly parsley with densely curled leaves, used as both a garnish and in cooking.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low
Turnip-Rooted Parsley	A variety grown for its thick, turnip-like root, used in Eastern European cuisine for stews, soups, and roasted dishes.	Sandy Soil	< 5.0	Very Low (< 1%)	1A	Low