Giant Italian

Family: Apiaceae Herb

A lush, slow-to-bolt green—Giant Italian parsley delivers a vivid, fresh aroma with an unmistakably full-bodied flavor.

Expect broad, deeply crinkled leaves that hold their texture beautifully, making this variety a standout for garnishing and flavoring throughout the season. Grow Giant Italian for dependable, vigorous harvests at about 70 days, with enough foliage to keep your beds looking richly alive while your pantry stays bright with herbal character.

Light: Part SunMaturity: 70 DaysHabit: Upright

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 4th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	70
Sun Requirements	Part Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	7

Culinary Notes

Chef's Note

Giant Italian parsley is built for the job where you actually taste the herb—broad leaves, full aroma, and a peppery-green finish that doesn’t collapse into bitterness when treated right. Chop and add late, or use it as the finishing garnish so its crinkled leaf structure stays lively on the plate.

Best Uses

chopping fine for gremolata-style mixes and bright green topping
stirring into pan sauces at the end for fresh lift without losing leaf texture
folding into tabbouleh and grain salads where it holds up under dressing
using as a bold, heat-resistant garnish on roasted potatoes, beans, and braises

Flavor Profile

vivid, grassy herbaceousness deep parsley brightness with a slightly peppery finish broad, crinkled leaves that stay pleasantly intact

Kitchen Pairings

lemon garlic olive oil butter chicken lamb

Frequently Asked Questions

What pest or disease most commonly affects Petroselinum crispum var. neapolitanum (Italian flat-leaf parsley), and how do I stop it?

Leaf spot and damp-related fungal problems are common, especially when foliage stays wet and soil drains poorly. Water at the soil line, improve airflow by spacing plants so leaves don’t stay crowded, and remove any spotted leaves immediately; if it’s spreading, switch to a labeled garden fungicide appropriate for edible herbs. Watch for aphids on tender new growth and spray them off with a steady jet of water, repeating as needed because parsley regrows quickly.

How often should I water giant Italian flat-leaf parsley during the main growing phase?

Keep the top 1–2 inches of soil consistently lightly moist from sprouting through the main leaf-producing period, but never waterlogged. In warm weather, that usually means watering about 2–3 times per week, adjusting to rainfall and how fast your soil dries; sandy beds may need more frequent watering while heavier soils need less. If leaves start drooping and the soil dries out, water deeply once rather than frequent light sprinkling to encourage steady root growth.

How can I tell when Petroselinum crispum var. neapolitanum is ready to harvest (around 70 days)?

Harvest when plants have formed a full rosette of mature, flat leaves about 8–12 inches tall—typically near 70 days from sowing under good conditions. Pick outer stems first by cutting close to the base or snipping individual leaflets, leaving the center to regrow. Don’t wait for bolting; once flower stems start forming, leaf flavor declines and regrowth slows.