Gigante di Napoli

Season Overview

Description

Italian smooth-leaved parsley. This vigorous variety has proven itself in organic cultivation. Often equated with the 'Gigante d'Italia' (Italian Giants) variety, it puts everything else to shame in terms of flavor and seasoning power. Just a little of the fresh leaves mixed into a salad reveals an exciting flavor note. The plants resemble cut celery, are particularly vigorous and the leaves are significantly larger than previously used. They are also resistant to leaf diseases. Culture and use are similar to the usual parsley. Italian parsley can be used fresh, frozen or dried. It dispels flatulence and aids digestion.

Growing tips

Germination in 14-28 days at 12-20°C. Parsley loves a humus-rich soil. Grown in this way, you can harvest continuously, because leaves always grow back well. For this, do not cut too deep. Not a variety for the small pot, but large tubs and, of course, directly for the garden ideal. The biennial plant is resistant to leaf diseases and hardy, but can be harvested outdoors only until November. However, if it is dug up and transplanted into a pot, which is then placed on the windowsill indoors, year-round harvesting is possible.

Details

Light requirement

Semi-shaded

Water requirement

Wet

Soil

Medium (loamy)

Nutrient requirement

Medium

Seeding distance

10 cm

Row spacing

30 cm

Seeding depth

1 cm