Gigante d'Italia Parsley
Certified Organic Seed
Standard flat-leaf variety grows long stems and robust leaves.
The most popular herb in the Western world, parsley has a bright, unmistakable tang that unites and amplifies the flavors of any dish. Of Mediterranean origin, it is now grown nearly everywhere. In temperate climates it is biennial; with the protection of a cold frame or snow cover, it comes back each spring and can be harvested for about a month before it goes to seed. This large-leaved, heavy-yielding variety is wonderful in gremolata: chop finely, then mix with lemon zest, garlic, and olive oil; salt to taste.
This variety produces big, flat, leaves on robust plants–a true giant!
|Art Pack (200 seeds)||$3.95||In Stock|
|200 Seeds||$3.50||In Stock|
|600 Seeds||$6.50||In Stock|
|2 Ounces||$8.95||In Stock|
Sow indoors 8 weeks before last frost, or direct sow from around last frost until 3 months before first fall frost. Be patient: parsley is a slow germinator but a fast and easy-to-grow plant once up. Parsley prefers full sun but is tolerant of partial shade. Harvest large outer leaves and allow new inner leaves to mature for continual harvest. In temperate climates it is biennial; with the protection of a cold frame or snow cover, it comes back each spring and can be harvested for about a month before it goes to seed.
|Days to Germination||14-21 days|
|Days to Maturity||70 days|
|Spacing in Row||8"|
|Spacing Between Rows||18"|
|Height at Maturity||36"|
|Width at Maturity||24"|
|Sun Preference||Full to Little Sun|
Artwork by Molly Rausch. Using oil stick on plywood, Molly captured the bold presence, flavor, and utility of parsley. Rausch writes, paints, and builds treehouses in New Paltz, New York. She currently owns 18 typewriters.