The giant parsley of Italy, With a shiny light green color, it has wider and fragrant leaves than the common variety and guarantees more abundant renior. It can be sown in a farm or on files, in the open field as well as on the home terrace. The period for sowing goes from spring to autumn with the exception of the hottest weeks. Prefers soft and well drained soils And once rooted it has excellent resistance to cold and drought. At the time of collection it is advisable to cut the stems as close as possible to the ground, taking care not to damage the central sprout from which the new leaves will form. Tolerate repeated cuts without problems e It likes frequent and abundant watering. Rich in mineral salts, in particular potassium, calcium and phosphorus, the giant parsley of Italy is ideal for flavoring each dish by adding a touch of freshness.