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Gigante D'Italia Parsley Art Pack

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  • Art Pack by Molly Rausch.
  • Large plants can be picked from frequently.
  • Flat leaves are best for culinary uses.

Parsley: Gigante d'Italia

Petroselinum hortense

Certified Organic Seed

More than a garnish, this large variety is a bright and tasty herb.

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Big, flat, parsley leaves on robust plants--a true giant!

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, parsley is now grown nearly everywhere.

Around here we use parsley on a near daily basis the year around. Chopped fine and added just before serving, parsley transforms spoonfuls of soup into flavor-packed chomps. It's also essential in hummus and grain salads like tabbouleh, where its flavor rings clearly through the quietness of chick pea or bulgur wheat. Fresh-plucked parsley--harvested just before preparing a meal--is exponentially more delicious than store-bought. And a big parsley patch is pretty! To grow it is to love it.

Number of Seeds 200
Spacing in Row 12 inches
Spacing Between Rows 18 inches
Planting Depth ¼ inch
Days to Germination 21
Days to Maturity 85
Height at Maturity 36 inches
Width at Maturity 12 inches
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 an incredibly slow germinator but a fast and easy-to-grow plant once up. Parsley prefers full sun but is tolerant of partial shade. Harvest large outer leaves and allow new inner leaves to mature for continual harvest. In temperate climates it is biennial; with the 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.

Artwork by Molly Rausch. Molly writes, paints, and builds treehouses in New Paltz, New York. She currently owns 18 typewriters.

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