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Italian Giant Parsley Seeds - Microgreens or Garden 57C

Italian Parsley (Petroselinum neapolitanum) has an intense flavor that works well for many types of cooking. The herb is easy to grow and forms an attractive 18-inch mounded plant. Italian parsley, also called flat-leaf parsley, grows in U.S. Department of Agriculture plant hardiness zones 5 through 11. The Mediterranean native is biennial, but you can also treat it as an annual. Parsley seeds started about two months before the last frost date will be ready to transplant in your garden in spring.
Soak parsley seeds in warm water for one day before they are planted for best results. Sow them no more than 1/4 inch to deep in soil or potting medium. Seeds are typically sown indoors about six to eight weeks before they are moved outside. They take 10 to 25 days to germinate.

Microgreens basic growing instructions:                                                                              


Cover the bottom of the container with an inch or two of moistened potting soil/mix or coir. Flatten and level it with your hand or a small piece of cardboard, taking care not to over-compress the soil. Scatter seeds evenly on top of the soil. Press gently into the soil using your hand or the cardboard. Cover the seeds with a thin layer of soil. Dampen the surface with a mister. If you prefer, you can skip this step and instead cover the container with a clear lid or plastic wrap until the seeds are sprouted. While waiting for sprouts to appear, usually within three to seven days, use the mister once or twice daily to keep the soil moist but not wet. Once seeds have sprouted, remove the cover (if you've used one) and continue to mist once or twice a day. Microgreens need about four hours daily of direct sunlight to thrive (south facing window). In winter months, some may need even more. Leggy, pale greens are a sign of not enough sunlight. Light needs can also be satisfied with a grow light that has a low heat output — you don't want to scorch your delicate greens. Microgreens will be ready to harvest about two to three weeks after planting. Look for the first set of "true leaves" as a sign of readiness. Then grab your scissors and snip the greens just above the soil line. To serve, wash the microgreens with water and dry with paper towels or a salad spinner. Harvest and serve them immediately for the freshest flavor, and add to soups, salads, sandwiches or main dishes. Store remaining cut microgreens in a plastic bag in your refrigerator.


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