GIGANTE DI NAPOLI

Petroselinum crispum

The biggest and most fragrant Italian parsley we've grown. Perfect for market gardeners and homesteaders. Large vigorous plants grow quickly and recover promptly from cutting. In our garden, the flavor is exactly what we want from Italian parsley. Not subtle in the least, but never bitter or metallic. Substantial leaves retain their flavor very well when dried or frozen.

Parsley seeds germinate very erratically over several weeks. Soaking is often recommended to hasten germination, but we find this unnecessary when seeds are sown into flats of moist soil covered with plastic. Germination begins in about two weeks weeks at cool room temperature in bright indirect light. Avoid high temperatures, which will delay or prevent germination.

Surprisingly hardy. Harden off carefully and transplant well-rooted seedlings into the garden in spring, even a month before the date of the last frost. Water frequently until established.

Italian seed.

Packet contains at least 500 seeds.