Petroselinum crispum. Improved Giant of Italy type with intermediate resistance to downy mildew. High leaf mass on thick, upright stems for easier harvest. Compared to the standard parsley Giant of Italy, Peione has larger and darker green leaves, a more uniform plant habit, and sweeter flavour. Ht. 18–20".
Parsley is a biennial, and will overwinter, but it is mostly grown as an annual. Can be slow in germination, doing best in warm, moist soil (60-85 degrees F), with pH of 5.0 to 7.0. Soaking seed in lukewarm water for several hours before sowing is beneficial; some advocate use of boiling water, or freezing seed for a short time. Sow indoors, from late winter to early spring and outdoors in early spring, before last frost. Ensure constant moisture until after germination (may take 3 weeks or more). Thin or space plants at 6 inches apart.
Harvest as needed, beginning with large, outer leaves.