Dark green, flat leaves with strong stems. Use leaves for garnishes, salads, and cooking. For highest yields, provide ample water and fertility. Avg. 14,300 seeds/oz. Packet: 200 seeds.
Latin Name: Petroselinum crispum
Days to Maturity or Bloom:
Shipping Information & Notes
Giant of Italy Parsley
"Classic parsley flavor and high yielding. It's the culinary standard of parsley."
DAYS TO GERMINATION: 14-30 days.
SOWING: Transplant (recommended): Sow in 1" cell containers. Seeds take at least 3 weeks to germinate. Direct seed: Sow in spring after the danger of frost has passed, about 1/4- 1/2" deep, 3 seeds per inch in single rows or 2-3" wide bands 12-18" apart. Thin plants to 8-12" apart.
DISEASES: Prevent disease with crop rotation and good sanitation.
LIGHT PREFERENCE: Sun.
SOIL REQUIREMENTS: Grows well in moist, fertile soil. If planted in a well-drained location, it can normally be wintered over to produce a crop early the following spring. Mulch where temperatures go below 0°F (-18°C). Water during dry spells and side dress with compost or a balanced fertilizer once or twice during the growing period, if necessary.
PLANT HEIGHT: Varies.
PLANT SPACING: 8-12".
HARDINESS ZONES: Biennial.
HARVEST: Clips leaves when needed. Parsley can be used either fresh or dried. To dry, wash clipped leaves and spread out shallowly on screens in a warm, airy place. When thoroughly dry, rub and store in jars. To maintain the crispness and appearance of freshly harvested parsley, store at temperatures of 32–36°F/0–2.2°C at 95% relative humidity.