Parsley, Giant of Italy

This flat-leaf Italian parsley has huge, flavorful leaves (way bigger than regular parsley) that are perfect for tabbouleh, chimichurri, and fresh garnishes. The robust plants keep producing through the whole season, and the flavor is brighter and more intense than curly parsley. Parsley: Elevate your cooking with fresh, Vitamin C-rich parsley! This essential biennial herb (Petroselinum crispum) comes in flat-leaf (Italian) varieties for concentrated, intense flavor vital for Mediterranean cuisine, and curly varieties perfect for decorative garnishes and adding texture to dishes like tabouli. Far superior to dried versions, parsley is slow to germinate but yields vigorous, productive plants, with second-year flowers that attract beneficial insects. This is fresh herb excellence for your kitchen and garden! • Growing Tips: Transplant 4 weeks before the last frost, spacing 8-10 inches apart; plants are biennial, growing leaves in the first year and flowering/declining in the second.