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Hardiness: USDA Zone 5a: to -28.8 °C (-20 °F) USDA Zone 5b: to -26.1 °C (-15 °F) USDA Zone 6a: to -23.3 °C (-10 °F) USDA Zone 6b: to -20.5 °C (-5 °F) USDA Zone 7a: to -17.7 °C (0 °F) USDA Zone 7b: to -14.9 °C (5 °F) USDA Zone 8a: to -12.2 °C (10 °F) USDA Zone 8b: to -9.4 °C (15 °F)
On Mar 15, 2008, rebecca101 from Madison, WI (Zone 5a) wrote:
I'm not sure I can distinguish this one from the standard flatleaf, although that may not be fair as I didn't grow them in the same year... This is a large-leaved, dark green variety with nice intense flavor. Not sure it's worth the extra expense, if you can find the standard flatleaf variety at a good price.
(In general, it seems that flatleaf parsley has a stronger flavor that is better for cooking, and curly has a lighter flavor and texture that is better for eating raw.)
On Mar 4, 2007, berrygirl from Braselton, GA (Zone 7b) wrote:
Also sold as 'Giant From Italy'. Large bushy plants produce a continuous supply of large flat leaves with strong parsley flavor. Prized by Italian cooks. Biennial in zones 6-9, grown as an annual. 85-90 days.
On May 29, 2004, mamamoondancer from Milwaukee, WI (Zone 5a) wrote:
Parsley is a clump-forming biennial to about a 1 ft (0.3 m) tall and twice as wide.
Germination takes 10-25 days but you can speed it up by soaking the seeds in warm water for a day before planting. When you plant, cover the seeds with no more than 0.25 in (0.6 cm) of potting medium or soil, and be patient.
Parsley and other members of the Umbelliferae, are the only plants eaten by the caterpillars of the black swallowtail butterfly.
One vendor has this plant for sale.
