Parsley Gigante Italian

Widely cultivated, flat-leaf parsley such as this is often preferred by chefs and cooks due to the stronger flavour. This selection from Northern Italy grows easily and vigorously into strong plants with sprays of shiny dark-green leaves one can cut and use liberally all season. 

Parsley stalks can be eaten like celery and the seeds can also be used in cooking.

Prefers cooler temperatures and moist, well-drained soils. Flatleaf parsley is preferred by some gardeners as it is easier to cultivate, being more tolerant of both rain and sunshine.