Flat-leaf Parsley
Where to buy seeds
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Italian Giant Parsley is an heirloom, open-pollinated herb that brings bold, savory depth to kitchens and garden plots alike. Its towering flat leaves grow a striking deep green, reaching 12 to 14 inches tall with sturdy stems built for heavy harvesting. Ready to cut in 70 to 79 days, this variety delivers exceptional yields of fresh herb across fields, containers, raised beds, and greenhouses, thriving in full sun and neutral soil. Its robust growth and culinary performance make it a kitchen garden essential for anyone serious about fresh sauces, salads, and garnishes.
Full Sun
Moderate
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14in H x ?in W
Biennial
High
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Italian Giant stands out for its remarkable productivity and bold flavor compared to other parsley varieties. The combination of towering growth, deep-green flat leaves, and sturdy stems allows for generous harvests without sacrificing plant vigor. It germinates reliably in cool conditions (50 to 75 degrees Fahrenheit) and tolerates frost, extending your harvest window into shoulder seasons. Few herbs offer both such reliable yields and such substantial, flavorful foliage in a single variety.
Italian Giant Parsley excels in fresh applications where its bold, savory flavor and substantial leaves truly shine. Use it generously in chimichurri, pesto, and herb-forward sauces, where its robust character stands up to garlic, lemon, and oil. It performs beautifully as a salad base, a garnish with substance rather than decoration, and in soups, stews, and slow-cooked dishes where its flavor deepens. The sturdy stems are equally valuable, adding depth to stocks and broths.
Start seeds indoors 6 to 8 weeks before your last spring frost in soil kept between 50 and 75 degrees Fahrenheit. Parsley germinates slowly; soak seeds overnight to improve germination rates. Transplant seedlings to individual cells or small pots when they develop their first true leaves.
Harden off seedlings over 7 to 10 days by gradually exposing them to outdoor conditions. Transplant to the garden once soil is workable in spring, spacing plants 8 inches apart in rows 12 inches apart. Italian Giant's frost tolerance allows early planting before the last frost date passes.
Direct sow seeds in the garden in early spring as soon as soil can be worked, or in midsummer for a fall harvest. Keep soil consistently moist until seedlings are established; germination can take 14 to 21 days in cool conditions. Thin seedlings to 8 inches apart once they have developed true leaves.
Begin harvesting Italian Giant when plants reach 6 to 8 inches tall, typically around 70 to 79 days from sowing. Pinch off outer stems from the base of the plant, encouraging the center to continue producing new growth. For heavy harvests, you can cut the entire plant back to 2 inches above soil level, and it will regenerate multiple times across the season. Harvest regularly to promote vigor and prevent flowering, which signals the end of the annual plant's productive life.
Pinch back the top growth regularly once plants reach 6 inches tall to encourage bushier, more compact growth and higher overall leaf production. Remove flower stalks as they appear to redirect energy toward leaf growth and extend the harvest window. The upright growth habit responds well to regular harvesting, which naturally promotes branching and fuller development.
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“Italian Giant Parsley traces its roots to the heirloom tradition of open-pollinated, non-GMO herb cultivation. As an heirloom variety preserved across generations of gardeners and seed savers, it represents a commitment to maintaining genetic diversity and culinary integrity in herb growing. Its development and preservation reflect the broader movement to protect traditional vegetable and herb varieties from industrial homogenization, keeping this superior flat-leaf type available to home gardeners and farmers who value its proven performance and flavor.”