Hudson Valley Sees says: "Big, flat, parsley leaves on robust plants--a true giant! 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, parsley is now grown nearly everywhere. Around here we use parsley on a near daily basis the year around. Chopped fine and added just before serving, parsley transforms spoonfuls of soup into flavor-packed chomps. It's also essential in hummus and grain salads like tabbouleh, where its flavor rings clearly through the quietness of chick pea or bulgur wheat. Fresh-plucked parsley--harvested just before preparing a meal--is exponentially more delicious than store-bought. And a big parsley patch is pretty! To grow it is to love it."
Nancy says: "This is a huge, delicious, vigorous parsley! It can tolerate cold temperatures and will produce until late in the fall. This is one of the larval food plants of the Eastern black swallowtail butterfly. If you spot their caterpillars, leave them!"