Gigante d’Italia Parsley

Standard flat-leaf variety grows long stems & 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 temperature climates it’s biennial; with 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 germolata: chop finely then mix with lemon zest, garlic, olive oil & salt to taste. This variety produces big, flat leaves on robust plants- a true giant. Certified organic. Non-GMO, open pollinated seeds. Seed count: 200. Artwork by: Molly Rausch
_{Growing: 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 & easy to grow plant once up. Parsley prefers full sun but is tolerant of partial shade. Harvest large outer leaves & allow new inner leaves to mature for continual harvest. In temperate climates it’s biennial; with protection of a cold frame or snow cover, it comes back each spring & can be harvested for about a month before it goes to seed.}