Gigante d'Italia

Season Overview

Description

Sometimes also equated with the variety 'Gigante di Napoli'. This fast-growing Italian variety with strong dark green leaves has a much better and more intense aroma than the well-known curly parsley. It is also much easier to clean. The sturdy 30-50 cm tall plant can be pruned several times as long as the heart leaf is not damaged. The biennial herb is suitable for year-round cultivation, for fall cultivation sowing in July is recommended. Very aromatic, versatile seasoning herb with large, smooth leaves, for parsley salad, suitable for freezing. The firm stems of 'Gigante d'Italia' can be cooked along, always add the fresh tender leaves to the food at the end of the preparation.

Growing tips

Sowing: from February under glass; from April to mid-July directly into the field; germination temperature from 3°C (15-23°C optimal), germination period approx. 4-6 weeks; seeds may need to be pre-sown for a few hours; because of the long germination period, it is advisable to mark the seeds with radishes to keep the seedbed weed-free. Harvest continuously until December; always use fresh, shortly before flowering (in the second year) particularly aromatic, freezing well possible; After flowering (Jun/Jul) no longer use for consumption (toxic apiol!), seeds very toxic. Parsley is highly incompatible with umbellifers (such as carrots) and with itself! A cultivation break of four years should be observed. Mixed cultivation with zucchini or tomatoes is possible successfully. More anabutipps at the species parsley.

Details

Light requirement

Semi-shaded

Water requirement

Wet

Soil

Light (sandy)

Nutrient requirement

Medium

Seeding distance

5 cm

Row spacing

20 cm

Seeding depth

1 cm