Parsley Gigante d’Italia is a deep green, broad-leaved plant, with strong stalks, a fresh, slightly spicy aroma and a tangy-sweet flavour. Also known as Sellerina, because its long stalks can also be eaten like celery, parsley is a particularly high yielding variety that is well suited to autumn cultivation due to its resistance to the cold. Although parsley is a favourite of chefs worldwide, it has often been associated with death and evil. According to Greek mythology, the plant sprouted from the blood of the infant prince Archemorus, who was killed by a serpent. Later on, it became associated with Satan—since parsley seeds have a slow germination rate, the popular belief was that the seeds had to travel to hell and back many times before they could germinate.
Height 45 cm
Width 20 cm
Height 20 cm
Width 30 cm
Tomatoes, peppers, radishes, garlic chives, alpine strawberries
HOW TO GROW
Outdoor Apr-May, Aug-Sept
Germination 25-30 days
Harvesting 70-90 days
When sowing 1-3 cm; Depth 0,5 cm
When thinning 10-20 cm
Sunlight Full sun to partial shade
Soil Well-drained, moist and loamy soil
Watering Regular watering, allow to dry out
Feeding Heavy feeder
Expert tip Parsley seeds do not germinate easily. Soak parsley seeds in warm water for one day prior to planting them and maintain the soil temperature at minimum 20 °C for best results. Don’t give up just because they are slow to germinate!
Attracts bees and butterflies.
Repels asparagus beetles.