Giant Of Italy

Family: Apiaceae Herb

Unfurling into bold, flat, Italian-style fronds, Giant Of Italy Parsley offers an aromatic, green-sweet fragrance with a clean, bright bite.

The leaves are broad and finely textured, forming a dense, upright clump that stays tender for harvesting through the season. Ideal for fresh garnishing, drying, and flavoring sauces and soups—its generous foliage makes it a standout in any herb garden.

Light: Part SunMaturity: 70 DaysHabit: Rosette

Botanical illustration of Giant Of Italy

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

Crop Dates

Milestone	Date
Start Indoors	Apr 11th
Last Frost	Apr 25th
Transplant / Sow Outdoors	May 2nd
Harvest Begins	Jul 11th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	70
Sun Requirements	Part Sun
Growth Habit	Rosette
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

This is the big-leaf, Italian flat-parsley type—wide fronds mean you get more bright bite per handful, and the chop stays springy rather than turning mushy. It’s built for late-stage folding into hot food and for emulsifying with oil and lemon so the aroma really pops.

Best Uses

bunch-and-chop for gremolata and bright finishing
stir into soups and bean dishes where it stays fresh
blend into chimichurri-style herb sauces
dehydrate for a high-fragrance dried herb rub

Flavor Profile

green-sweet herbal aroma bright, clean parsley bite tender, flat-leaf fronds that chop fast mild bitterness on the finish

Kitchen Pairings

lemon garlic olive oil butter parmesan white beans

Frequently Asked Questions

What pest or disease commonly affects Petroselinum crispum var. neapolitanum (Italian flat-leaf parsley), and what should I do?

Parsley (Apiaceae) is prone to fungal leaf spots and downy mildew in persistently damp conditions. Water at the soil line and improve airflow by spacing plants so leaves don’t stay wet; remove and discard heavily spotted leaves, then apply a copper-based fungicide according to label directions if the problem is spreading.

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

During active growth (roughly the first 6–8 weeks and until harvest), keep the top 1 inch of soil evenly moist but not waterlogged. Aim for watering about 2–3 times per week depending on heat and container vs. bed conditions, and reduce frequency right after a thorough watering to prevent soggy soil.

How can I tell when Petroselinum crispum var. neapolitanum is ready to harvest?

Start harvesting at about 70 days when plants have several well-developed, flat leaves and stems are sturdy enough to support cutting. Pick outer leaves first—snip leaf stems near the base—so the center can keep growing, and harvest in the morning for best flavor and less wilting.