Everything about parsley “Italian giant” from a general description to the subtleties of planting and care

Description of appearance and photo

The rosettes of the greenery are semi-vertical. The bushes reach a height of 30–60 cm . The dark green foliage is medium in size, triangular in shape, with deep lobar cuts. Parsley stems are very dense. The petioles are not too large and not very thick. One green bush produces 25 leaves with a tart aroma.

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What do parsley seeds look like?

Below you can see a photo of Italian Giant parsley:

What is this?

“Italian Giant” is a popular mid-season variety of smooth-leaf parsley of foreign selection. It has high yield, increased rate of foliage growth after cutting and a pleasant aroma.

Description and photo

The average weight of parsley is 75-85 g. The plant has a large, semi-vertical rosette. Medium-sized, but still large in comparison with other varieties, parsley leaves have a triangular shape, deep cuts in the lobes, a tart aroma and a pleasant dark green color.

The stem of the plant is dense. The petiole is of medium length and medium thickness. The height of the bush can reach 30-60 cm . You can get 25 leaves from one bush.

Value

Parsley "Italian Giant" is highly valued among gardeners. This plant is mainly widespread due to its high yield and rapid recovery of leaves after cutting.

"Italian Giant" grows well even in the shade , making it very easy to grow. In addition, parsley has a strong aroma, which also adds to the attractiveness of this variety in the eyes of buyers.

Productivity

As has been said more than once above, the Italian Giant parsley variety is valued for its high yield. With proper care, you can harvest 2-5 kg ​​of parsley from one square meter.

Germination time

This plant, like all herbs, grows quite slowly . This is due to the large amount of essential oils contained in the seed coat. Usually the first shoots appear after fifteen to twenty days. If the soil is dry, seed germination may take 3-4 weeks.

This process can be speeded up if you germinate the seeds in advance. To do this you should:

1. Soften the shell. To do this, the seeds are soaked in a thermos with hot water (45 ° C) and kept for at least a day. Instead of water, you can also use vodka (alcohol dissolves essential oils well). You need to soak the seeds in vodka for about fifteen minutes.
2. Next, the seeds are placed in a growth stimulator (“Heteroauxin” or aloe juice) for 12 hours. You can place the seeds in a light solution of potassium permanganate.
3. Then the seeds are placed on gauze and allowed to dry (so that they do not stick to your hands during sowing).

After this treatment, seedlings will appear within one week. If planting is planned before winter, there is no need to germinate the seeds. Until spring they will have enough time to germinate in natural conditions. It takes 60-75 days from germination to harvesting of parsley.

Sowing

You can start planting parsley in early spring . Thanks to its easy tolerance to frost, this plant will delight you almost all year round. Many people also plant parsley before winter to get an early harvest. Usually sowing is carried out in three periods:

1. early spring (late April - early May);
2. in mid-summer (late July);
3. before winter (October-November).

However, the last word, of course, always remains with the gardener. Climatic conditions also play an important role.

Resistance to diseases and parasites

The parsley variety "Italian Giant" is resistant to many diseases . For example, it will easily tolerate powdery mildew.

Weight

The roots of Italian Giant parsley are not used for food, since this variety is a leaf variety.

The root part of leaf parsley is unpresentable in appearance (the roots are thin and hard) and inconvenient for cooking. The mass of leaves that can be collected from one bush will be 75 g.

Bloom

Parsley is a biennial plant. In the first year of cultivation, it produces fragrant greens. And “Italian Giant” blooms in the second growing season, at the beginning of summer. In June-July it blooms with small greenish-yellow flowers.

Frost resistance

Parsley "Italian Giant" has good resistance to low temperatures. This variety will easily tolerate frosts down to -10°C .

Differences from other species

The “Italian Giant”, albeit a little, is still different from its “brothers”. Firstly, of course, the size of the bush. There are also differences in yield per m².

Characteristics table

Application

Our distant ancestors, back in Ancient Greece, grew parsley, but not for culinary delights, but for making ointments against poisonous insect bites. In Rus', for a long time, various potions were prepared from parsley for the same purpose.

Now parsley, in particular the “Italian Giant” variety, is used mainly for culinary recipes, dry or fresh , as a spice or as a decoration for ready-made dishes.

This plant is also used for medicinal purposes. Many girls use parsley to make natural face masks.

Advantages and disadvantages

Benefits of Italian Giant Parsley:

1. High yield.
2. Unpretentious to growing in the shade.
3. Quick forcing of greenery after cutting.
4. Cultivation almost all year round.
5. Increased frost resistance.
6. Possibility of germinating greens from rhizomes.
7. Weight of green mass.
8. Excellent product quality.
9. Versatility of use.

Among the shortcomings are noted:

1. Slow seed germination (medium ripeness variety).
2. Sensitivity to soil fertility quality.

Pros and cons of the variety

Gardeners and gardeners fell in love with the Italian giant for its large size and juicy, aromatic greens. This parsley can be grown in any region of the Russian Federation.

The Italian giant produces a good harvest even in shaded areas under unfavorable weather conditions

Pros:

• excellent taste;
• fragrant and juicy greens;
• high productivity;
• frost resistance;
• good immunity;
• Possibility of cultivation all year round;
• unpretentiousness to growing conditions;

The main disadvantage of the Italian giant, which is also inherent in other varieties, is the slow germination of seeds. This feature is associated with the high content of essential oils in the shell.

How is it different from other varieties?

The main distinctive features of the variety include:

1. Growing quality parsley in the shade.
2. Stable immunity to powdery mildew.
3. Large weight of deciduous mass from 1 bush.
4. High yield.
5. Year-round cultivation.
6. Cold resistance.

Attention!

Compared to other varieties of parsley, it is the “Italian Giant” that is perfectly cultivated even in shaded beds, and is distinguished by a pronounced aroma and a presentable presentation of juicy greens.

Description of parsley Italian giant

The Italian giant is a smooth-leaved parsley of domestic selection. The crop is characterized by rapid growth of greenery after cutting, ease of care and the ability to sow three times a year - in spring, summer and late autumn. Aromatic greens with a tart taste are suitable for preparing meat, fish, and vegetable dishes.

A Brief History of Breeding

The variety is considered truly ancient; it was bred in Italy. Since 2007, this vegetable crop has been included in the State Register of the Russian Federation. "Italian giant" is recommended for widespread cultivation.

Description of appearance and photo

The rosettes of the greenery are semi-vertical. The bushes reach a height of 30–60 cm. The size of the dark green foliage is medium, triangular in shape, with deep lobar cuts. Parsley stems are very dense. The petioles are not too large and not very thick. One green bush produces 25 leaves with a tart aroma.

Below you can see a photo of Italian Giant parsley:

Features of the variety

The parsley variety Italian Giant was bred by breeders from Agrofirm Poisk and the Federal Scientific Center for Vegetable Growing. Culture was introduced into the State Register of Russia in 2007. The plant is suitable for cultivation in all regions of the country in private plots.

In the photo - Italian giant parsley.

The table shows the distinctive features of the variety.

Germination time

Considering the peculiarity of parsley seeds, which contain a large percentage of essential oils, they do not germinate quickly.
With normal watering, sufficient moisture and warmth, the seeds germinate after 15-20 days. Otherwise, if the soil is dry, their germination may take up to a month. This process can be accelerated by force by doing the following in advance:

1. Soak the seed shell by soaking it in warm water at a temperature of about 45 ° C for 24 hours.
2. A faster option is an alcohol bath. Vodka dissolves essential oils within 15-20 minutes.
3. After this, place the seed in a weak solution of manganese, aloe juice or the stimulating drug Heteroauxin. They help accelerate growth.
4. Then dry the seeds so that when sowing they do not stick together or stick to your fingers.

If you do everything correctly, the parsley will begin to sprout within a week. However, this method is used only when planting in the spring, and if the plant is planned to be sown in the fall, then these procedures will not be required, since there will be enough time for germination until spring.

When it ripens

The first shoots appear 20-25 days after planting. From this moment on, the parsley begins to be watered abundantly. This is necessary for the stems to grow large and juicy. Full ripening occurs at 85-90 days.

Bloom

Parsley is a plant with a two-year development cycle. This means that in the first year after planting, the crop actively increases its green mass. The following season produces greenish-yellow flowers. By autumn, seeds are formed that the gardener can use to propagate the crop.

Value

Many gardeners prefer to grow this variety of parsley due to its size, huge yield and ability to quickly restore greenery after cutting.

The Italian giant tolerates almost any weather conditions well and is able to grow in unlit areas, which is a huge plus for cultivation. The weight of one parsley bush can reach 75-85 g.

Leaf characteristics

Photo

The following are photos of parsley of the Italian giant variety:

Chemical composition

It's no secret that parsley is very good for health. But what is its value?

One hundred grams of Italian Giant parsley contains:

• Calorie content: 49 kcal.
• Fat: 0.4 g.
• Proteins: 3.7 g.
• Carbohydrates: 7.6 g.
• Water: 85 g.
• Dietary fiber: 2.1 g.
• Organic acids: 0.1 g.
• Starch: 0.1 g.
• Mono- and disaccharides: 6.4 g.
• Vitamins: A, B1, B2, B5, B6, B9, C, E, H, K, PP, Choline.
• Minerals: potassium – 800 mg; calcium – 245 mg; magnesium – 85 mg; sodium – 34 mg; phosphorus – 95 mg; iron – 1.9 g.

Application area

Cut parsley is eaten or frozen, dried, or preserved in jars for the winter.

Greens remain fresh for 12-15 days in the refrigerator at a temperature of 0...+5°C.

Parsley is widely used in cooking due to its unique property of enhancing the taste of foods and making them richer. Greens go well with chicken, game, fish, seafood, vegetables, cereals, and eggs. Pickling and pickling of cucumbers, tomatoes, eggplants, and zucchini is not complete without spicy herbs.

The healing properties of parsley have been known since ancient times. Infusions and decoctions of herbs are used to remove excess fluid from tissues, improve digestion, treat cystitis, relieve spasms, and eliminate itching from mosquito and midge bites.

The whitening properties of parsley juice make the plant indispensable in cosmetology. Freshly squeezed parsley juice is mixed with cucumber, onion, lemon juice and 1% vinegar. To thicken the mass, add whipped egg white. The mask is applied to cleansed facial skin and kept for 15 minutes. The result is a gentle lightening of freckles and age spots.

Basic rules for growing outdoors

Let us consider in detail the process of planting and caring for spices.

When is it planted in different regions?

The variety is characterized by frost resistance down to –10 degrees . Greens are cultivated almost all year round (at home in winter). The best time for sowing is spring. Plantings are also carried out in summer, early autumn and before winter. Sowing dates depend on weather conditions. The optimal air temperature for the formation of leafy greens is considered to be +18 or +20 degrees. Shoots appear at +14 degrees, and when sowing, the soil should warm up to at least +6 or +8 degrees.

The approximate dates for planting in open ground are as follows:

• In the Moscow region and areas of the Middle Zone - from April; before winter - from October.
• In the Urals - from mid-April; before winter - from the end of September.
• In Siberia - from early to mid-May; before winter - from early to mid-September.
• In the south - from the end of March; before winter - from the beginning of November.

Landing

The variety is not characterized by rapid germination due to the large amount of essential oils contained in the seeds. Therefore, pre-planting preparation of grains is carried out:

1. The seeds are soaked in warm water (about +45 degrees) for about 24 hours. Another option is to immerse yourself in an alcohol bath (vodka) for 20 minutes.
2. A few hours before sowing, the grains are disinfected with a solution of potassium permanganate, treated with aloe juice as a growth stimulator or with the drug “Heteroauxin”.
3. Planting material must be dried.

Important!

Methods of soaking seeds to accelerate germination are not used for winter planting. Only disinfection of grains and subsequent drying before placing in holes is allowed.

The soil for spring planting is prepared in the fall. The soil is dug up, fertilized with organic additives and minerals. Before sowing (especially if fertilizers were not applied before the cold weather), a solution of urea, saltpeter or phosphorus-potassium fertilizers is applied.

For high-quality forcing of greens, it is necessary to take into account the rules of crop rotation.

Parsley grows well in the beds where the crop was harvested:

• cabbage;
• potatoes;
• cucumbers;
• zucchini.

Planting should not be done after growing celery crops:

• carrots;
• caraway;
• cilantro;
• celery.

Parsley has not been sown in one place for 4 years. But mixed plantings for greens with legumes, peppers, cucumbers, tomatoes, and radishes are highly recommended.

The furrows in the beds are formed with a depth of at least 1.5 cm, and the spaces between the rows are 20 cm.

You can also plant Italian giant leaf parsley using the conveyor method , regularly adding new seeds to the beds every 3 weeks. This forcing is practiced until late autumn.

The holes with seeds are sprinkled with a soil layer 0.5–1 cm thick (2–2.5 cm before winter), lightly compacted, and covered with film until shoots appear. Winter crops should be deeper - up to 3-4 cm, without watering, with good mulching.

Article on the topic

Learn more about planting parsley seeds in the spring.

Care

The variety "Italian Giant" is very unpretentious . Before emergence, if necessary, spray the beds. Real watering, weeding, and loosening begin with the first shoots. Irrigate once every three to four days. The variety is sensitive to humidity, but do not over-moisten the soil.

Advice

Thinning begins after 3–4 weeks, that is, after seedlings appear. The margins should be 4–5 cm, the remaining sprouts are transplanted to another place.

Together with watering, loosening is carried out so that a hard soil crust does not form, which slows down the growth of roots, the formation of greenery, and prevents the high-quality saturation of the soil with oxygen. Once a month, fertilize varietal parsley with a solution of superphosphates (5 g of the substance per 1 liter of boiled water).

Harvest and storage

Greens that have grown 10–13 cm can begin to be cut . Cleaning can be done at any time. Young shoots are more juicy and fragrant. Three large leaves are formed on ripe sprouts.

Cutting is carried out right under the root crops so that the next greens are formed thick. The entire harvest must be harvested before the first hard frost, then in the spring the roots will sprout well.

For everyday consumption, greens are stored for up to 2 weeks at 0 or +5 degrees . For longer storage, parsley must be frozen or dried.

Growing problems

Among the main difficulties that vegetable growers may encounter when cultivating greens in garden beds are:

1. Difficulty in seed germination, uneven appearance of sprouts, lack of seedlings . To solve the problem, it is necessary to properly treat the seeds with growth stimulants, soak them before planting, and warm them up. The soil should be loosened after watering, and shelters should be built for the beds in cold weather.
2. Yellowing of foliage . The problem should be eliminated by regulating watering, taking into account the timing of sowing, and mulching the plantings.
3. Root rotting . To avoid difficulties, regularly loosen the soil, clean the area, and do not over-wet the beds.
4. Drying of the stem . To solve the problem, it is necessary to regulate the frequency of irrigation of the beds.
5. Weak growth of green mass . They cope with the difficulty by feeding the parsley correctly, not forgetting about watering, sheltering the sprouts from the cold, loosening, and thinning.

Growing rules

Parsley is a crop that does not require careful care and special conditions when growing. It is capable of growing in almost any conditions. Many even claim that germinating this variety in poorly lit areas produces more tender and fragrant seedlings.

Preparing for landing

For greater productivity and lushness of Italian giant parsley, beds are prepared in advance on light soil rich in humus. If sowing is planned for spring, then preparation should begin in the fall, fertilizing the soil with organic additives and minerals.

Before planting, the beds are fertilized with urea, saltpeter or potassium-phosphorus components. When sown in the ground, the seeds should be deepened by at least 1.5 cm and planted at a distance of 20 cm.

Some gardeners use the conveyor method, which involves regularly adding new seeds to the beds. The procedure is carried out every 3 weeks. This method can be used until late autumn, but it is only suitable for leafy types of parsley.

Propagation by roots

Leaf parsley is capable of producing young shoots from roots that have overwintered in the soil. Such greens are no different in taste from plants grown from seeds. Therefore, many gardeners take advantage of this: while the new crop is sprouting, last year’s crop produces fresh greens.

Root varieties are dug up with rhizomes, but some are specially left to obtain fresh greens after wintering. It is worth noting that this method is not always effective, since germination can be hampered by several factors:

• excessive soil moisture, which contributes to rotting of the root system;
• warm, rainy and damp weather in winter;
• severe frosts and lack of snow cover.

During severe frosts, you can protect the roots from freezing by covering the soil with a layer of hay, straw or sawdust.

Perennial plot

Some consider parsley to be an annual plant, others to consider it a biennial plant, but in essence both options are correct. One year it is sown from seeds, the next year it propagates by the root method, after which it produces seeds from which new shoots appear. Many people take advantage of this, and the end result is a separate area for permanent use.

This method of growing parsley is the simplest and most common among gardeners, but requires more careful care, since the plants need weeding. Later, the parsley will cover the entire area, forming a continuous green covering, thereby preventing the growth of weeds.

However, this method of growing the Italian giant is only suitable for home purposes. Considering that multi-year greens grow in the beds, their presentation will not meet commercial requirements.

Diseases and pests

Prevention

Struggle

Features of care

The Italian giant parsley variety requires weed removal, soil loosening, thinning, watering and fertilization.

Loosening and weeding

Tilling the soil in the parsley area is done using small tools: hoes, hoes, hoes, rakes and flat cutters. It is better to do this in dry weather, so the weed roots dry out and disappear faster.

If necessary, the grass can be removed by hand so as not to touch the roots of the parsley.

Loosening allows the soil to breathe better and retains moisture in hot weather. The period of procedures depends on the conditions and soil, so loosening should be carried out as necessary. In addition, you will need to monitor the root crops - if they are visible, the tops of the green shoots will begin to darken or turn yellow.

After weeding and loosening the soil, it is recommended to cover its surface with a layer of mulch up to 3 cm thick. It will help retain moisture for a long time and prevent the appearance of some weeds.

Thinning

Like many garden crops growing in garden beds, parsley needs periodic thinning. As parsley grows, it begins to block access to sunlight for smaller shoots. This also provokes a lack of moisture and minerals, after which its growth slows down and it takes on an unpresentable appearance.

Watering

The Italian giant parsley variety does not like abundant and frequent watering, but you should also not let the soil dry out. Both factors negatively affect the growth and fruitfulness of the crop, and the concept of a “golden mean” is clearly appropriate here. Over-watering the area provokes rotting of root crops and affects the condition of the greenery.

Dry soil does not allow the plant to fully develop, so in hot weather it is necessary to water the parsley once every 3-4 days. In wet, rainy weather, it is better to refrain from watering. Moderate moisture is the key to healthy growth and development, so you shouldn’t be too zealous and the plantation will give a good harvest.

Feeding

The Italian giant needs monthly feeding. Typically, parsley is fed with a solution of phosphates in a dosage of 5 g of the substance per 1 liter of boiled water. However, if the soil has been previously fertilized, then feeding will not be required, and in some cases it can harm the plant.

An excess of organic matter in the soil can provoke the growth of extra shoots from one root crop, and cracks or bending of the roots may occur. If there is an excessive amount of nitrogen in the soil, the parsley will become lush, but will lose its taste and smell.

For growing in thin soils that are not rich in minerals, you can fertilize as the crop grows and develops. Taking into account the soil yield, you can determine how many approaches need to be made during the fertile period for the parsley to produce the expected harvest. Most often in such cases it is fed with the following solutions and components:

• fertilizers based on nitrogen, potassium and phosphorus;
• wood ash;
• combined mineral and organic compounds.

Similar varieties

1. "Delicate aroma."
2. "Common leaf."
3. "Universal".
4. "Bogatyr".
5. "Plain."
6. "Gigantella".

Grows well even in the shade, high-yielding, unpretentious in care, with high immunity to powdery mildew, with large leaf mass - characteristics necessary for the successful cultivation of succulent greens. And these are precisely the qualities that the “Italian Giant” variety has. And excellent presentation is also an additional opportunity for the successful sale of parsley.

Harvest and storage

The Italian Giant variety is capable of increasing green mass until late autumn

Parsley leaves are cut off as needed. In this case, you need to try to maintain the growth point in the outlet. Young leaves are the most delicious and aromatic. If you take care of the bushes during the season, healthy greens can be consumed until frost.

For the winter, parsley can be dug up and transplanted into a pot. Place the container with greens on a warm, well-lit window. The leaves are used not only fresh, but also dried and frozen. When using the latter option, vitamins and aromatic substances are preserved especially well.

Additional Information . Parsley is used not only in cooking, but also in medicine and cosmetology. It is also considered a natural breath freshener.

Growing Italian giant parsley is easy. It can be planted on the site throughout the summer. The crop requires timely watering, loosening, and removal of weeds. Even with minimal care from the gardener, it can grow a large amount of greenery.

Features of growing the variety

The Italian giant produces young shoots from overwintered rhizomes. Such leaves are no less tasty than those grown from a seed. Gardeners often take advantage of this variety by harvesting a double harvest.

However, this method does not always give the expected result. The germination of greenery is prevented by:

• excess moisture in the soil;
• rotting of the rhizome;
• warm and wet winter;
• very coldy;
• lack of snow.

Mulching the area with sawdust, straw, and black agrofibre will help protect the root system from freezing.

Parsley is a biennial plant, so gardeners use this feature to grow greens in a perennial plot. This method of cultivating parsley is the simplest and most popular among gardeners. As the parsley grows, it fills the entire area, forming a “sea of ​​green” and thereby preventing the growth of weeds.

When growing parsley on poor soils, fertilizing is applied as the plant grows and develops. The following fertilizers are used: nitrogen, potassium, phosphorus, wood ash, combined compounds.

Care

Parsley, as such, needs little. "Italian Giant" is a shade-resistant variety. It will grow well in both sun and shade, and some believe that parsley grows more tender and flavorful in the shade.

What does it take for the “Italian Giant” to grow and please the gardener with delicious greens? Basically, not much.

This variety requires infrequent watering, about once every 3-4 days. However, parsley is sensitive to soil moisture, therefore excessive moisture or, conversely, excessively dry soil is unacceptable.

Once a month, the plant needs to be fed with a solution of superphosphates at the rate of 5 g per liter of boiled water. The best air temperature for parsley is 22-24° C, although the “Italian Giant” can withstand frosts down to minus ten degrees Celsius.

Loosening and weeding

Weeds grow everywhere and always. And parsley is a plant with a small root system, so weeds will compete with it in the fight for moisture and nutrients.

To combat them, loosening after watering and manual or mechanical removal are used. You need to loosen to a depth of 4 cm, but so as not to damage the roots of the parsley.

Reviews

Reviews about the Italian Giant variety are positive. The crop is valued for its productivity, strong aroma, pleasant taste and the possibility of almost year-round harvesting.

Vladislav, Voronezh: “I recently became acquainted with this variety of parsley. At first I thought that the plant came from Italy, but it turned out that domestic breeders were involved in the breeding. Greens grow on their own; the main thing is to fertilize the soil well before sowing. I water once a week, 3-4 times during drought.”

Olga, Chekhov: “I like this parsley primarily for its pronounced aroma and pleasant taste. The foliage is tender, not hard. Seeds are sown directly into the ground in spring, then in mid-summer and late autumn. The stems are tall and there are many leaves. We also use the root for food - I chop it and freeze it. Then I add it to soups and broths.”

Irina, Kursk: “The Italian giant is my favorite parsley with an unsurpassed aroma and taste. Before sowing, I soak the seeds in Zircon and disinfect them in potassium permanganate. My plant is not sick with anything, even powdery mildew does not cling. I harvest the crop several times, freeze it and pickle it for the winter.”