Parsley Giant Of Italy

Parsley Giant of Italy, is a classic herb with deeply cut, bright green leaves and a pungent, sweet flavour. It is versatile in the kitchen and can be used fresh, dried, raw or cooked.

Known to have better flavour than other varieties, this parsley is the best for cooking, since it can withstand heat and retains its flavour well.

When planting your Parsley seeds, sow directly onto moist soil via broadcasting and do not cover the seed. Be sure to keep the soil moist throughout the germination process, as it may take 4-8 weeks for seeds to germinate.

To speed up the germination process, soak Parsley seeds overnight in water before planting. If started indoors, transplant into the garden 25cm apart from each other.

Parsley is a hungry plant it likes a good deep soil, not too light and not acidic. Feed the chosen site well in the autumn with well rotted manure.

If you wish to harvest parsley all year round, prepare two different sites. For summer supplies, dappled shade is ideal because the plant needs moisture and prefers a little shade.

For winter supplies a more sheltered spot will be needed in a sunny position.

Parsley is easily harvested; snip off the stalks just above the ground level. In order to preserve the plant, allow the younger inner stalks to remain during harvesting.

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