(75 days) Open-pollinated. “Krausa parsley gave us another stellar performance last year,” reported Bryan O’Hara in CT. “Great flavor, too,” added Evelyn Durand of Marysville, CA. Stems so sweet they taste almost like a miniature celery: thick, solid, crunchy, yummy. Dense triple-curled medium-green parsley holds its color without developing white or brown spots. Taller, thicker stems than Double Curled. “Never before had a parsley with such delicious stems,” raves trialer Donna Dyrek. Can stand the heat yet still be beautiful and juicy in October. Cold-hardy.
This seed has been coated by the supplier with a white or yellow certified-organic coating that provides improved protection and ease of sowing.④
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