Stems so sweet they taste almost like a miniature celery: thick, solid, crunchy, yummy. Dense triple-curled medium-green parsley holds its color without developing white or brown spots. Taller, thicker stems than Double Curled. Can stand the heat and were still beautiful and juicy in October. Cold resistant and slow-bolting. Very hardy. Parsley seed is short-lived; test old seed before sowing. Very slow to germinate (up to 30 days). Soaking seed 8-12 hours will hasten germination. Do not allow soil surface to dry out.