parsley 'Italian Giant' (organic)
parsley 'Italian Giant' - Petroselinum crispum var. neapolitanum
- Position: Full sun or partial shade
- Soil: Moderately fertile, moist, well-drained soil
- Rate of growth: Slow to average
- Flowering period: July to August
- Hardiness: Fully hardy
Becoming increasingly popular, the rich green leaves of this tall-growing, flat-leaved parsley are useful for adding (usually at the last minute) to many dishes. Renowned for having a better flavour than the curled parsley, the leaves can also be eaten fresh in salads.
In frost-prone areas parsley should either be over-wintered indoors in a cool greenhouse or protected using a cloche.
Sow into pots or seed trays in early spring. Seeds are slow to germinate so be patient. Once the weather warms up harden off and transplant outside in a lightly-shaded spot, allowing 25cm between plants. Later in the season sow direct into shallow drills and thin seedlings to final spacings. Pick leaves once they reach about 8cm tall. To speed up germination, water newly-sown seeds with just-boiled water.