Parsley Gigante di Napoli (Petroselinum crispum Miller) (Bag) – Franchi Sementi
$2.00
Parsley Giant of Naples. Very large flat-leaf variety from Naples with incredible flavor. Plants are large with strong, long stalks and large leaves.
Start from seed or transplants. Leaves grow back stronger after cutting. 75-80 days. Very cold hardy. Will overwinter in most areas. 12 gram packet, about 5,000 seeds. Approximately 500-600 seeds per gram.
Note, the organic version, is a different variety, Gigante d’Italia. This is Gigante di Napoli.
*Heritage variety*
This is simply the best of all the parsleys, really tasty, with huge leaves, a gastronomic delight, typical of the Naples region. Parsley is one of the staples of Italian cuisine, and has many uses in the kitchen. Use it to make salsa verde, the other ingredients being garlic, capers, anchovies, gherkins, mustard, red wine vinegar, olive oil, salt and pepper and basil and mint too if you fancy. In Biella, Italy, where salsa verde originates, cooked egg yolk is added too. Delicious. Chop, stir and serve with seafood, eggs or baby new potatoes. The Romans used to chew parsley to help prevent bad breath too. Quite a good plan with all that garlic around.
Sow direct outside from April to September, 1cm deep. It can take several weeks to germinate, so dont despair! Alternatively sow in modules of seed compost on a sunny windowsill so you can keep an eye on it and plant out when large enough to handle. Parsley resists cold reasonably well, and regular cutting makes the plant stronger.
1g
Parsley Giant of Naples. Very large flat-leaf variety from Naples with incredible flavor. Plants are large with strong, long stalks and large leaves.
Start from seed or transplants. Leaves grow back stronger after cutting. 75-80 days. Very cold hardy. Will overwinter in most areas. 12 gram packet, about 5,000 seeds. Approximately 500-600 seeds per gram.
Note, the organic version, is a different variety, Gigante d’Italia. This is Gigante di Napoli.
*Heritage variety*
This is simply the best of all the parsleys, really tasty, with huge leaves, a gastronomic delight, typical of the Naples region. Parsley is one of the staples of Italian cuisine, and has many uses in the kitchen. Use it to make salsa verde, the other ingredients being garlic, capers, anchovies, gherkins, mustard, red wine vinegar, olive oil, salt and pepper and basil and mint too if you fancy. In Biella, Italy, where salsa verde originates, cooked egg yolk is added too. Delicious. Chop, stir and serve with seafood, eggs or baby new potatoes. The Romans used to chew parsley to help prevent bad breath too. Quite a good plan with all that garlic around.
Sow direct outside from April to September, 1cm deep. It can take several weeks to germinate, so dont despair! Alternatively sow in modules of seed compost on a sunny windowsill so you can keep an eye on it and plant out when large enough to handle. Parsley resists cold reasonably well, and regular cutting makes the plant stronger.
1g
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