Parsley Gigante de Italia is an organically grown, very deliciously and strong flavoured parsley variety. The dark green leaves grow very profusely. You can also grow this Parsley indoors in large pots or outdoors on a sunny plot. Use fresh because dried Parsley suffers from flavour loss. You can freeze it to store. You can chew some Parsley to avoid or help with garlic breath. Parsley can also help with digestion.
Parsley is very healthy and versatile. Parsley contains a.o.: vitamin A, B1, B2, B5, B6, B11, B12, K and C. And the minerals sodium, potassium, phosphor, iron, magnesium, manganese, sulphur, copper and zinc. It also contains a lot of chlorophyll and little calories and fat. Curled Parsley is delicious in combination with: chicken, eggs, radish, capers, oyster, potatoes, cauliflower, broccoli, tomatoes, carrots, chicory, salads, mushrooms, beef, pork and cheese. Curled Parsley is used for season and garnish fish, meat, vegetable dishes, salads, soups, sauces and potato salads. Non hardy annual.
Petroselinum crispum var. neapolitanum
Indoor sowing: middle of February - April
Outdoor sowing: April - June
Germination: 21 - 28 days
Germination temp.: 18 - 24 °C
Sowing depth: ½ - 1cm
Plant distance: 15 - 20 cm
Plant position: sunny
Harvestperiod: June - October
Sow indoors from the middle of February till April. Sow in trays filled with moist potting soil. Sow sparingly and cover the seeds with a thin layer of soil. Keep moist and warm. Keep the temperature between 18 - 24 °C. Keep the temperature as even as possible and don't let the temperature drop during the nights. Cover the trays with a lid to retain the moisture. Remove the lids when the seedlings emerge. Transplant the seedlings to seperate pots, when they're large enough to handle. Harden the seedlings of by putting them outdoors in the sun, during the day for about 14 days from the beginning of May. Put the young plants, after this period, on their permanent sunny spot with shelter against the wind and good draining soil.
Sow outdoors from the beginning of April till the beginning of June. To shorten the long germination period, you could soak the seeds overnight in tepid water. Sow outdoors on a sunny plot with shelter against the wind and freedraining soil. Cover the seeds with a layer of soil of about ½ - 1 cm. Keep moist and weedfree.
Parsely has a long and sturdy penroot and this makes transplanting very hard. Harvest the leaves by picking them from the top to the bottom and pick the older leaves first. Pick regularly to promote the growth of new leaves.