Banquet

• Good for overwintering.

Bravour

• Very cold tolerant, good leaf form for garnish.

Catalogno

• Italian flat leaved variety, very prolific.
• Good for drying.
• Not as attractive as curly but more flavor.
• Best for cooking and drying.

Darki

• Good cold tolerance.
• Good leaf form for garnish.

Gigante d’Italia

• Vigorous and full flavored.
• Italian flat leaf type.
• Sweeter than most types.

Hortense

• Turnip rooted parsley has flat leaves and creamy root.
• Roots can be dug and stored in fall.
• Cooked like parsnips, taste like fragrant celery.
• Roots used for flavoring soups.
• Also listed as ‘tuberosum’ or “Fakir,”

Italian Dark Green

• Italian flat leaved variety.

Krausa

• Best taste of curled parsley.

Moss Curled

• Traditional curly varieties.
• Also come double or triple curled.

Neopolitanum

• Italian flat leaved, preferred type.