Gigante d'Italia Parsley

At first glance, Gigante resembles a rangy, wild-looking Celery! The deeply indented leaves form an unexpectedly large, open plant growing to 3' tall. Gigante is an obvious favorite of Italian cooks, since flat-leaved Parsley is vital to their cuisine. These sweet, intensely-flavored leaves are most prized and central to almost every pasta sauce. Gigante is also perfect for gremolata, a savory Italian mixture used in Osso Buco and rice dishes or rubbed under the skin of fowl before roasting - try it! Combine the zest of three to four lemons, 1/3 to 1/2 cup chopped Gigante Parsley, 1 minced Garlic clove and 1 Shallot. Using a sharp blade, chop everything together until finely minced and use immediately. (OP.)

One packet of about 1,000 seeds
In stock
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Petroselinum crispum. According to Culpeper's Herbal, Parsley is an herb of Mercury; it comforts the stomach and just generally cures what ails you! Indeed, Parsley is considered highly cleansing and refreshing to the digestive system. This vital, ubiquitous herb is indispensable for brightening soups, salads and pastas. Parsley is best raised as transplants sown indoors 6 to 8 weeks prior to setting out after the last spring frost date. (If Parsley re-seeds in our gardens, we leave them and consider ourselves lucky!) Grow Parsley in pots near the kitchen for quick snipping. Vitamin A, C and iron-rich Parsley tolerates some shade; it loves rich, moist soil and regularly survives frost, dying back and re-emerging the following spring. Harvest by snipping leaves and stems as needed. Allow a few of these Umbelliferae family members to flower since the fragrant umbels attract desirable pollinating insects to your garden. Biennial.

Average seed life: 2 years.
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