Italian Parsley

Italian Parsley is a bright green, leafy herb that grows in moderate climate as a biennial with a taproot for storing food over the winter. Not only is it the perfect garnish, but it’s also rich in iron and vitamins A and C. Use chopped parsley in summer salads for a Mediterranean twist.

Source: http://en.wikipedia.org/wiki/Parsley

Plant description
Glossy, dark green leaves with upright stems
Seasonal preference: Spring
Hardiness: Semi-Hardy
Germination duration: 14 to 21 days
Germination conditions: Light
Days to maturity: 70 days
Companion plants: Asparagus, Tomatoes
Incompatible plants: Unknown
Seed description: Tiny, brown, almond shaped
First leaves description: Smooth, narrow
True leaves description: Glossy, feather-like
Thinning time: Once seedlings reach 2 to 3-in tall
Final spacing: 12-in
Plant height: 12-in
Plant spread: 6 to 9-in
Root depth: 12 to 16-in
Light preference: Full sun to partial shade
Moisture preference: Moist
Soil preference: 5.5 to 6.7 pH
Produce size: Leaves
Produce yield: Multiple
Flavor: Crisp, clean
Harvesting
Harvest parsley by cutting the leafy stems from the base of the plant—this will also serve to make the plant grow back bushier.
Use
Fresh (Raw), Dried
Storing
Store fresh-cut parsley in water in a sealed plastic bag in the icebox.