Gigante d’Italia Parsley


Gigante d’Italia Parsley

(70 days) Open-pollinated. We were wowed by its early seedling vigor and rich sweet flavor. Flat-leaved heirloom hails from northern Italy and grows to 1'. Cold-hardy through at least part of the Maine winter.

3158 Gigante d’Italia
Item Discounted
A: 1/16oz for $1.90  
B: 1/8oz for $2.60  
C: 1/2oz for $3.60  
D: 1oz for $5.00  
supply limited, size not available
E: 4oz for $8.00  
supply limited, size not available
K: 1lb for $22.00  
supply limited, size not available
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Additional Information


Petroselinum crispum

116 oz packet sows 25 ft; 1 oz, 400 ft. Avg. 14,000 seed/oz.

Culture: Very hardy. Parsley seed is short-lived; test old seed before sowing. Very slow to germinate (up to 30 days). Soaking seed 8–12 hours will hasten germination. Do not allow soil surface to dry out.

Minimum germination temperature 40°, optimal range 50–80°.

A shining star of Jason Kafka’s wholesale program. He grows Double Curled, Dark Green Italian and Krausa, moves a few hundred bunches per week and says that if you have the market, these may bring more money per row foot than any other crop. When they bolt, he gets a bonus by using the umbels as filler for flower bouquets.


Days to maturity are from direct seeding.

Culture: When to harvest greens? Research from trials conducted in England and Kenya showed looseleaf lettuce, red chard and arugula harvested in the evening had a longer shelf life than when picked in the morning.