Italian Parsley
Italian Parsley
The Italian Parsley has a strong parsley flavor, more intense than rolled parsley! They reach several feet in height and are ideal for salads, soups, and most Italian dishes. In addition, this plant produces a lot more greens than regular parsley!Parsley has a long and colorful history and is well known in many cultures. There are many myths and legends about this herb, which makes it a symbol of such a wide variety of things as death, victory, and life. One superstition linking parsley to end was so deeply ingrained that many farmers refused to grow the herb altogether. In Italy and Greece, parsley grows wild on rocks and has been used for culinary and medicinal purposes for many generations.
How to Grow Italian Parsley from seeds:
- Sowing: Most gardeners plant parsley indoors first to give their plants a quick start. It would help if you soaked the seeds overnight, then plant them 1/4″ deep at 65-70 degrees F. Parsley is prone to slow germination and will not sprout within 3-5 weeks. Keep the soil evenly moist. Repot the seedlings when the average outdoor soil temperature reaches 60 degrees F, placing them 6″ apart in full sun or partial shade. Parsley grows well in a container.
- Plant Spacing: 6″.
- Growing of Italian Giant Parsley: Parsley has shallow roots, so do not allow the drying of the soil. Mulch to retain moisture and control weeds.
- Italian Giant Parsley Soil Requirements for: Grows well in moist, fertile soil. It should be planted for the winter in a well-drained area to be harvested early next spring. Mulch at temperatures below -18 ° C. Avoid drought and, if necessary, top up with compost or a balanced fertilizer once or twice during the growing season.
- Italian Giant Parsley Days to Germination for: 21-35 days.
- Light Preference: Full Sun.
- Life Cycle of Italian Giant Parsley: Biennial.
- How and When to Harvest Italian Giant Parsley: Collecting leaves as needed should start with the large outer leaves. Remove at least 10 inches of the stem, along with the leaves, to keep the plant healthy. You can collect the entire plant at once by cutting it off just above ground level; more leaves will grow. Recommended to use immediately or freeze to maintain freshness.
- Italian Giant Parsley Days to Maturity: 75 Days
- Italian Giant Parsley's Seed Saving: While most varieties of parsley can survive in freezing temperatures with good mulching, there is another way to overwinter. Dig up the entire plant, cut the stems down to 1 inch, and plant the Italian giant's parsley seeds in the sand. Keep it at 32-40 degrees F until spring transplant. Watch the developing seeds as they break easily. Pick each one as it gets dry and ripe. It may require additional drying time. Cleanse the seeds by rubbing the heads through a mesh or shaking them. Store the seeds of Italian Giant Parsley in a cool, dry place for up to 4 years.
- Common Names: Italian Giant Parsley, Italian Parsley
- Latin Name: Petroselinum crispum
- Species Origin: Central and Eastern Mediterranean
- Life Cycle: Biennial
- USDA Zones: 3, 4, 5, 6, 7, 8, 9, 10, 11, 12
- Seeds per Ounce: 40,000
- Sunlight: Full Sun
- Height: 30 Inches
- Color: Green
- Bloom Season: Blooms Late Summer, Blooms Early Fall
- Uses: Culinary, Medicinal, Aromatic
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