Petroselinum crispum 'Gigante D'Italia'

Flat-leaf and large-leaf parsley with the best aroma and firm stems. Parsley goes well with soups and stews, light sauces and salads, stuffings, mushrooms and fish. Even the stems can be cooked in sauces, broths and stocks and removed later. The leaves should always be added at the end. As with other herbs, the same applies here: only cut with a sharp knife immediately before use and add to the finished dish straight away, otherwise the essential oils will be in the air and not in the pot.

Continuous harvesting encourages the formation of new shoots in parsley. But please do not cut too deeply, because the heart leaf must remain standing, otherwise new shoots will not be possible. The herb thrives in loose, humus-rich, fresh and relatively nutrient-rich soil in sunny, but also light-shady places. However, new plants should not be planted where parsley has already grown.

Always use fresh parsley, never dried (freezing is possible). The stems can be cooked in sauces, broths and stocks and removed later, the leaves should always be added at the end. As with other herbs, the same applies to parsley: only cut it with a sharp knife immediately before use and add it to the finished dish straight away, otherwise the essential oils will be in the air and not in the pot.