Parsley Italian giant, seeds Weight kg

By now, parsley has become, if not an integral part of many dishes, then at least a very important component of them and a frequent guest on the dinner table. You can buy parsley in the store, or you can – which for some is much more tempting – to grow it yourself. However, much, including taste, depends on the variety. So which variety should you choose? Perhaps the Italian Giant! We will tell you all the features of this plant, show you how it looks in the photo and teach you how to grow it. Many gardeners use the so-called conveyor method to obtain young greenery. This method consists in constantly sowing new seeds. It is produced at intervals of 2-3 weeks. You can continue sowing until late autumn, but this method is only suitable for leaf parsley. The Italian Giant variety will grow better on light and humus-rich soils. The beds for planting are prepared in the fall, at the same time organic and mineral fertilizers are introduced into the soil for digging. In the spring, additional potassium-phosphorus fertilizers are added to the beds. Sometimes urea and ammonium nitrate are added. Parsley seeds are sown in early spring, in the middle of summer or in late autumn, before winter. When sowing, the seeds are buried about one and a half centimeters. The distance between them should be 20 cm.