Petroselinum crispum var. Neapolitanum Also known as Italian parsley, flat-leaved parsley is said to have a more robust flavour than curly parsley, but they can be used in cooking interchangeably. Like its curly cousin, this is a biennial plant that will form rosettes with edible, aromatic tripinnate leaves and a taproot and in its second year will grow a flowering stem to 75 cm (30 in) tall, with sparser leaves and umbels of yellow-green flowers. Widely used in kitchens all over the world. Site: Tolerates exposureSoil: Moist to well-drainedPosition: Full sun to part shadeSeason of Interest: Culinary useHardiness: Fully hardyHeight: up to 1.5ft (0.5m) Spread: up to 1.5ft (0.5m)