Italian parsley has flat, dark green leaves with strong, rich flavor. Sow 6 mm (1/4 in) deep in early May. Can also be started indoors and transplanted out in late May/early June. Parsley can take 3 weeks or more to germinate. You can interplant parsley with radish, and by the time the radishes are done the parsley is just starting to fill in. Thin to 15 cm (6 in) apart. Harvest outer stalks with leaves before they get too big - cut and come again. We puree the leaves in a little olive oil and freeze in small jars to enjoy in winter soups and pestos.