Parsley Italian Giant | Petroselinum Crispum Neapolitanum

Becoming increasingly popular, the rich green leaves of this tall-growing, flat-leaved parsley are useful for adding (usually at the last minute) to many dishes. Renowned for having a better flavour than the curled parsley, which they keep well after being cooked, the leaves can also be eaten fresh in salads. Growing Instructions: Sow into pots or seed trays in early spring. Seeds are slow to germinate so be patient. Once the weather warms up harden off and transplant outside in a lightly-shaded spot, allowing 25cm between plants. Later in the season sow direct into shallow drills and thin seedlings to final spacings. Pick leaves once they reach about 8cm tall. To speed up germination, water newly-sown seeds with just-boiled water. Sow: February to July Harvest: June - October Approximate quantity: 300 seeds.