(Petroselinum Crispum) (70-80 Days)
Parsley is notoriously slow and finicky to germinate, but once established Italian Giant is low maintenance, very productive, and beautiful. This variety is taller, bushy, and more productive than most types giving you tons of leafy green goodness. Parsley has a great nutritional profile and this particular variety has a great texture, making it perfect in salads, soups, Italian Cuisine, and for juicing. Italian Giant is a staple and should have a place in every garden!

*** PARSLEY GERMINATION IS NOTORIOUSLY SLOW AND FINICKY. PLEASE READ PLANTING INSTRUCTIONS BELOW.

Sowing: Most gardeners sow parsley seed indoors to give the plants a head start; soak the seeds overnight, then plant them 1/4″ deep and keep them at 65-70 degrees F. Because parsley has a notorious habit of slow germination, don’t expect to see sprouts for 3-5 weeks. Keep the soil evenly moist. Transplant the seedlings when the average outdoor soil temperature reaches 60 degrees F, spacing them 6″ apart in full sun or partial shade. Parsley also grows well as a container plant.

Growing: Parsley has shallow roots, and should not be allowed to dry out for long. Mulch to help conserve moisture and control weeds.

Harvesting: Harvest the leaves as needed, taking the large outer leaves first and removing at least 10″ of stem with the leaves to keep the plant healthy. The whole plant can be harvested at once, cutting it off just above ground level; more leaves will grow. Use immediately or freeze to preserve freshness. Italian Giant flat parsley tends to have stronger flavor than the curled types.

Seed Saving: Though most varieties of parsley can survive below zero temperatures when mulched well, another method of overwintering is to dig up the entire plant, cut down the stems to 1″, and plant it in sand; keep it in a 32-40 degrees F location until spring replanting. Watch the developing seed heads carefully, since they tend to shatter easily; pick each one as it becomes dry and mature. Additional drying time may be needed. Clean the seed by rubbing the heads through a screen or shaking them. Store the seed in a cool, dry place for up to 4 years.