Giant Italian Parsley `Gigante D'Italia` (Petroselinum crispum var. Neapolitanum) - Seeds
50 Seeds
€2,10
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Giant Italian Parsley `Gigante D'Italia` (Petroselinum crispum var. Neapolitanum) - Seeds
€2,10
Pickup available at Bei der Kirche 3
Usually ready in 24 hours
The 'Gigante d'Italia' giant Italian parsley, botanically Petroselinum crispum var. neapolitanum, is one of the most vigorous and aromatic varieties of flat-leaf parsley. It stands out for its exceptionally large, broad, flat leaves and a very vigorous, upright habit. Compared to curly parsley, 'Gigante d'Italia' is considered more flavorful and is therefore the favorite of many professional chefs for cooking. This robust and high-yielding variety is a valuable addition to any herb and vegetable garden, as well as larger containers on balconies and patios.
Scope of delivery: 50/ 200 seeds each
Overview of sowing tips:
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Pre-cultivation: Possible indoors on a bright windowsill starting in March; direct sowing outdoors from April to August
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Sowing depth: Dark germinator! The seeds must be covered with about 1 to 2 cm of soil and pressed down lightly
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Germination temperature: 12 to 20 degrees Celsius
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Germination time: Parsley requires some patience; germination is often irregular and generally takes 3 to 4 weeks
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Moisture: The seedbed must be kept meticulously and evenly moist throughout the entire, long germination phase; a single drying out can interrupt the germination process
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Plant spacing: When sowing directly, ensure a row spacing of about 25 to 30 cm (slightly wider than for curly varieties), and later thin out to 15 cm within the row
Growth habit, location, and care: Giant Italian parsley grows as a biennial, hardy herbaceous plant and reaches a height of about 35 to 40 cm, making it one of the largest parsley varieties. It develops a long, fleshy taproot. Therefore, deep pots must be chosen for container cultivation. The ideal location is semi-shady to sunny, although a cooler, semi-shady spot is often preferred in midsummer. Deep, loose, and humus-rich soil that retains moisture well offers optimal growth conditions. However, waterlogging must be strictly avoided. In the second year, the plant develops yellow-green umbel flowers and loses its fine aroma thereafter.
Harvest and use: The large, dark green leaves can be harvested continuously from late spring deep into winter. Always cut the outer, fully developed leaves off near the ground along with the stem. The heart of the plant (the center) must remain intact so that it can continue to sprout steadily and vigorously. Due to the large, smooth leaves, this variety is ideal for chopping and processing. It has the most intense parsley aroma of all varieties. To avoid destroying the valuable aroma and vitamins, parsley should never be boiled with food. It is finely chopped and sprinkled over soups, potato dishes, sauces, meat, and fish right at the very end. It is the perfect base for gremolata, salsa verde, pesto, and marinades. It is rich in vitamin C and minerals.
Origin: The wild progenitor of parsley originally comes from the eastern Mediterranean region. The flat-leaf giant parsley, such as 'Gigante d'Italia', is a traditional Italian breeding that has been cultivated and prized for centuries for its vigor, size, and intense flavor.