PARSLEY Giant of Italy

Species: Parsley
Latin name: Petroselinum Crispum (Miller) Nyman Ex A.W. Hill
Inscription in the European catalog under: Gigante d' Italia - Gigante di Chioggia - Gigante di Napoli - Catalogno - Gigante Catalogno - Verde Scuro d' Italia
Other usual name: -
Variety: Giant of Italy
Family: Apiaceae, (Umbelliferae)
Origin: Southernmost Europe 

The Parsley Giant of Italy: Variety resistant to cold. Improved Parsley Common, with many leaflets, deeply cut, in dark green color. Very productive, fast growing with a plesant odor. Parsley is an aromatic plant, leaves are very rich in vitamins, finely chopped it's used like a condiment in many cooked dishes. Harvest the leave progressively for your needs, in order to obtain the best of its flavor think of harvesting it early the morning.

Seed sowing: February to September
Harvest Parsley: April to November
Height: Parsley reaches on average 25 to 30 cm
Exposure: Half-shade

Sowing instructions: Seed sowing directly in place February to September in a depth of 1cm, water the soil even if it rain. Thin out sowings all 25 to 30cm in distance. In winter, protect the plants from the cold for an harvest as of the end of frosts. To facilitate germination, soak seeds in warm water for 24 hours. In pots, sow in a light compost and maintain compost humid during period of germination.

Sowing distance: 25 cm by 30 cm
Minimum seed sowing temperature: 17 to 24°C
Seed germination: 20 to 30 days
Nutritional value: - Kcal to the 100 gr.

Net weight of seeds: 5 gr. = +/- 3500 seeds

All our seeds are sold with their sowing instructions.