Gigante di Napoli, organic seeds

Eco Heirloom
45 SEK

Information

Italian Champion, 86 days, is the real giant among the parsleys. This vigorous plant can reach up to 50- 60 cm. The large, smooth, dark-green leaves have long thick stalks, which can be used in the same way as celery. Gigante yields a very large crop with a gentle spicy taste of parsley. A portion contains about 1000 seeds.

 

Product number:2875
Scientific name:Petroselinum crispum
Botanic family:The Parsley Family - Apiaceae
Organic:Yes
Days to maturity:86
Lifespan:Biannual
F1 Hybrid:No
New variety:No
Sowing time:March–June/October–November
Sowing depth:1 cm
Germination time:20–25 days
Plant spacing:5–10 cm
Row spacing:20–45 cm
Height:50 cm
Plant location:Sun
Harvest/blooming:June–October
Seeds/g:600–800 seeds
Heirloom variety:Yes

Cultivation advice

Sowing

Sow early at a depth of about 1 cm. The seeds germinate very slowly, especially in cold soil. (Ancient legend says that parsley had to go to hell 7 times before sprouting). To hurry up germination, put the seeds in tepid water for 24 hours before sowing. Dry them and sow! Watering the row is another method of speeding up germination. Sow at midsummer to get special parsley for wintering providing a very early harvest up to midsummer when the wintered plants want to begin blooming or sow really late in autumn for extra early sprouting in spring.

Spacing

Thin out to 5-10 cm if you want really vigorous plants. If sowing thinly you can exclude the thinning out. The distance between rows should be 20-40 cm.

Harvest

Pick the leaves gradually well into late autumn. Covered wintering plants yield an early spring harvest. Parsley tastes the best when fresh, but can be dried or frozen reasonably well. Especially the flat leaved varieties, like this one. 

Seed

600-800 seeds/g. One portion sows 5-8m. 300g sows 1000m2. A portion contains about 1000 seeds.