Organic Giant Italian Parsley Seeds - The Most Fragrant of All

Organic Giant Italian Parsley Seed Packet - Petroselinum sativum (Reference: 3790034)

Native to the Mediterranean regions and grown since Antiquity, parsley has become one of the most valued herbs in the world. This Giant Italian variety stands out for its broad flat leaves and its exceptionally intense scent, which makes it the most fragrant of all the common parsley varieties. Certified Organic by Vilmorin, this seed guarantees environmentally respectful growing and an authentic flavour.

Benefits and uses

Giant Italian Parsley suits amateur gardeners and catering professionals alike who are after a top-quality kitchen herb. Its broad flat leaves make harvesting and chopping easier, while its powerful aroma elevates Mediterranean dishes, sauces, salads and garnishes.

Ideal for urban vegetable plots, balconies and window boxes, this variety suits growing in open ground as well as in containers. Chefs and restaurateurs value its high productivity and its ability to grow back after every cut. Lovers of organic cooking find in it a steady source of fresh herbs, free of pesticides and chemicals.

Technical features and innovation

The variety Petroselinum sativum Giant Italian has remarkable botanical characteristics. Its leaves can reach 15 to 20 cm in length, with a broad blade cut into distinct segments. The plant forms a compact rosette that can measure 25 to 30 cm across at maturity.

This biennial variety has an excellent cold resistance (down to -10°C) and a good drought tolerance once established. Its tap root system lets it draw nutrients from deep down. The organic certification guarantees that the seed was produced to European organic standards, without GMOs, pesticides or synthetic chemical fertilisers.

The optimal germination rate lies between 70 and 85% depending on conditions, with germination that can take 2 to 4 weeks according to the soil temperature.

Sowing and practical use

Sowing is best done from March to August for spread-out harvests. Prepare the soil by loosening it to a depth of 20 cm and work in well-rotted compost. Draw drills 1 cm deep, 25 cm apart. Spread the seeds evenly and cover lightly with fine soil.

Watering should be regular but moderate: keep the soil cool without excess moisture. A light mulch helps hold the moisture and keeps weeds down. To speed up germination, soak the seeds for 24 hours in warm water before sowing.

Thin the plants to 10-15 cm apart as soon as they reach 5 cm in height. The first harvest comes 8 to 10 weeks after sowing. Cut the outer leaves close to the ground, keeping the heart to encourage regrowth. In winter, protect them with a frost fleece.

Tips and expert advice

Companion planting improves the growth of parsley. Pair it with tomatoes, which bring it vigour and protection, or with radishes, which improve its flavour. French marigolds planted nearby naturally keep root-parasitic nematodes away.

Keep to a crop rotation: parsley does not tolerate following itself, so change its position every year to avoid exhausting the soil and encouraging fungal disease. Favour a partly shaded position in summer and a sunny one in spring.

For the best keeping, harvest early in the morning once the dew has gone. Fresh parsley keeps for a week in the fridge in a glass of water or wrapped in damp kitchen paper. For professionals, combine this variety with Dark Green Curly Parsley to vary the textures and presentations.

A seasonal tip: sow in September-October under cover for a continuous winter harvest, the ideal complement to seasonal root vegetables.

Technical specifications