Organic Gigante d'Italia Parsley Seeds
Art Pack. 200 seeds. Petroselinum hortense
Big, flat, parsley leaves on robust plants--a true giant!
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, parsley is now grown nearly everywhere.
Around here we use parsley on a near daily basis the year around. Chopped fine and added just before serving, parsley transforms spoonfuls of soup into flavor-packed chomps. It's also essential in hummus and grain salads like tabbouleh, where its flavor rings clearly through the quietness of chick pea or bulgur wheat. Fresh-plucked parsley--harvested just before preparing a meal--is exponentially more delicious than store-bought. And a big parsley patch is pretty! To grow it is to love it.
|Days to Germination||21|
|Days to Maturity||85|
|Planting Depth||¼ inch|
|Spacing in Row||12 inches|
|Spacing Between Rows||18 inches|
|Height at Maturity||36 inches|
|Width at Maturity||12 inches|
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 an incredibly 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.
Artwork by Molly Rausch. Molly writes, paints, and builds treehouses in New Paltz, New York. She currently owns 18 typewriters.