Italian Giant is a robust flat-leaf parsley cultivar that grows substantially larger than standard varieties, reaching 12 to 18 inches tall with a spread of 16 inches. This organic heirloom thrives in full sun to partial shade and produces the bold, classic parsley flavor that has anchored Mediterranean cooking for centuries. Direct sow in early spring as soon as soil can be worked, or start indoors 6 to 8 weeks before your last frost date for transplanting into the garden.
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This variety earns its name by delivering significantly larger plants than typical parsley selections, giving you more harvestable foliage from fewer plants. The flat leaves are visibly broader and more substantial than curly types, making harvesting easier and faster. Grown organically to certified standards, it thrives across diverse light conditions and rewards consistent harvesting with continuous new growth throughout the season.
Italian flat-leaf parsley is the backbone of fresh herb cooking across Mediterranean cuisine. Use it generously in salads, soups, and stews where its robust flavor won't be overshadowed by cooking. It's essential for chimichurri, salsa verde, and Italian gremolata, and works beautifully as a finishing herb for roasted vegetables, fish, and grains.
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Start seeds indoors 6 to 8 weeks before your average last frost date in a warm location maintaining soil temperatures between 50 and 85 degrees Fahrenheit. Sow seeds at a depth of 1/4 inch and keep soil moist until germination. Transplant seedlings outdoors 6 to 8 weeks after starting indoors, once they've developed true leaves and the danger of frost has passed.
Transplant outdoor seedlings 6 to 8 weeks after starting indoors, spacing plants 16 inches apart with 16 inches between rows. Harden off seedlings gradually before transplanting to acclimate them to outdoor conditions.
Direct sow seeds outdoors 4 to 6 weeks before your average last frost date, as soon as soil can be worked and reaches 50 to 85 degrees Fahrenheit. Sow at 1/4 inch depth.
Begin harvesting outer stems once plants are well-established and have developed multiple sets of true leaves. Pinch or cut stems at the base to encourage bushier growth and continuous production. Regular harvesting prevents the plant from bolting and keeps foliage tender and flavorful throughout the growing season.
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