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 outdoors; germination temperature from 3°C (15-23°C optimal), germination time approx. 4-6 weeks; pre-soak seeds for a few hours if necessary; due to the long germination time, it is advisable to mark the seedbed with radishes to keep it weed-free. Harvest continuously until December; always use fresh, particularly aromatic shortly before flowering (in the second year), freezing is possible; do not use for consumption after flowering (Jun/Jul) (poisonous apiol!), seeds very poisonous. Parsley is highly incompatible with umbellifers (e.g. carrots) and with itself! A cultivation break of four years should be observed. Mixed cultivation with zucchinis or tomatoes is possible with success. Further cultivation tips for the species parsley.

Details

Light requirement

Semi-shaded

Water requirement

Moist

Soil

Light (sandy)

Nutrient requirement

Medium

Plant distance

5 cm

Row spacing

20 cm

Seeding depth

1 cm