Parsley Gigante d’Italia is a deep green, broad-leaved plant, with strong stalks, a fresh, slightly spicy aroma and a tangy-sweet flavour. Also known as Sellerina, because its long stalks can also be eaten like celery, parsley is a particularly high yielding variety that is well suited to autumn cultivation due to its resistance to the cold. Although parsley is a favourite of chefs worldwide, it has often been associated with death and evil. According to Greek mythology, the plant sprouted from the blood of the infant prince Archemorus, who was killed by a serpent. Later on, it became associated with Satan—since parsley seeds have a slow germination rate, the popular belief was that the seeds had to travel to hell and back many times before they could germinate.
TIMING Germination 25-30 days Harvesting 70-90 days
SPACING When sowing 1-3 cm; Depth 0,5 cm When thinning 10-20 cm
GROWING Sunligth Full sun to partial shade Soil Well-drained, moist and loamy soil Watering Regular watering, allow to dry out Feeding Heavy feeder
CARING Expert tip Parsley seeds do not germinate easily. Soak parsley seeds in warm water for one day prior to planting them and maintain the soil temperature at minimum 20 °C for best results. Don’t give up just because they are slow to germinate!
SUPPORTING Pollinators Attracts bees and butterflies. Pests Repels asparagus beetles.
HARVESTING Parsley grows during the first summer without flowering and goes dormant for the winter. The second summer it flowers, then stops producing leaves and dies after all the seeds are mature. Harvest parsley before it blooms for larger leaves and a stronger aroma.
EATING Although it has a devilish reputation, parsley has a long history of aiding digestion. How to eat Parsley is used for its clean, green, mineral-like flavour in various sauces, salads, stuffings and omelettes. A classic Italian sauce, Gremolada, is a simple three-ingredient condiment made with chopped parsley, garlic and lemon zest. This sauce is delicious sprinkled over roast meat.
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