The most popular herb in the Western world, parsley has a bright, unmistakable tang that unites and amplifies the flavors of any dish. Of Mediterranean origin, it is now grown nearly everywhere. In temperate climates it is biennial; with the protection of a cold frame or snow cover, it comes back each spring and can be harvested for about a month before it goes to seed. This large-leaved, heavy-yielding variety is wonderful in gremolata: chop finely, then mix with lemon zest, garlic, and olive oil; salt to taste.
This variety produces big, flat, leaves on robust plants–a true giant!
