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Persilja Petroselinum crispum "Gigante d'Italia" (Nojaus-siemenet, 2 g)
Persilja

Persilja Petroselinum crispum "Gigante d'Italia" (Nojaus-siemenet, 2 g)

Myyjä: ALLIKASILM

3
0,40 €
Tietoa tuotteesta

Parsley "Gigante d'Italia" is a high-yielding flat-leaf leaf parsley variety (Petroselinum crispum). The seeds are from the Lithuanian company Nojaus sėklos, 2 g per packet. Buy "Gigante d'Italia" parsley seeds in Estonia from the ALLIKASILM nursery.

It has large, flat, dark green leaves on sturdy stalks. The foliage is very aromatic and stays green long after cutting. The first harvest comes about 80–90 days after spring sowing, after which leaves can be cut repeatedly until autumn.

Parsley grows in sun or partial shade and likes loose, fertile soil. The seeds are slow to germinate – up to 3 weeks – so soak them before sowing. The leaves are an essential seasoning for soups, salads, meat and fish.

Ominaisuudet
  • Type: culinary herb, seeds
  • Botanical name: Petroselinum crispum "Gigante d'Italia"
  • Producer: Nojaus sėklos (Lithuania)
  • Leaf type: flat, large, dark green
  • Sowing: III–VIII, outdoors from April
  • Germination: up to 3 weeks
  • Harvest: 80–90 days after spring sowing
  • Spacing: 20 × 3 cm (10 cm after thinning), 1–2 cm deep
  • Light: sun or partial shade
  • Soil: loose, fertile, moist
  • Size: packet 2 g
Agronomin neuvot

Planting. Soak the seeds in warm water for a day before sowing – essential oils in the seed coat slow germination. Sow outdoors from April, 1–2 cm deep in rows 20 cm apart. Thin to 10 cm.

Watering and feeding. Keep the soil constantly moist until emergence, then water generously once a week, more often in heat. After each cut you can give a balanced fertiliser or compost tea.

Care. Hoe and weed – young parsley grows slowly and is easily smothered by weeds. Cut leaves as they regrow, leaving the growing point in the centre of the rosette.

Gardener's tip. "Gigante d'Italia" is the classic Italian parsley: flat leaves have a stronger aroma than curled ones. A July–August sowing gives young leaves in autumn and an early crop next spring, as parsley overwinters in the ground.

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