We all know and love Parsley! This herb is often the preferred culinary variety for most cooking because of its impressive flavors. The Giant of Italy Parsley produces strong, upright stems which makes this variety one of the best Parsley varieties to grow and cook. This is one beautiful, bushy prolific plant with high yields of dark green leaves that you can eat straight off the stem. Their leaf size makes it easy to chop quickly, and they are actually high in iron, vitamin A, vitamin C, and vitamin E! This is widely used in Mediterranean and Middle Eastern cuisine.
It will take around 14-30 days at 65-70 °F (18–21°C) and you can harvest the leaves at 75 days. The Giant of Italy Parsley is perfect for containers, cell containers, or as an edging in garden beds with plants spaced between 8-12 inches apart. You can prevent disease with crop rotation and good sanitation. They grow best in moist, fertile soil, so make sure to water when they are dry. If planted in a well-drained location, they can be produced again the next spring season. They prefer the sun to perform well.