Italian Giant

Family: Apiaceae Herb

Planting Schedule

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Aromatic, vividly green fronds unfurl with a lush, Italian-flat elegance—tender yet substantial, with a clean, bright parsley perfume that feels almost luminous in the garden.

Italian Giant’s leaves are broad and finely textured, holding their shape beautifully for garnishes and finishing touches, while its vigorous growth keeps harvests coming through the season. Ideal for fresh use, flavorful sauces, and herb-forward flavoring where true parsley character shines.

Light: Part SunMaturity: 70 DaysHabit: Upright

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Italian Giant Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Mar 30th	May 25th	Aug 3rd – Aug 29th
Zone 2b	Mar 20th	May 15th	Jul 24th – Aug 25th
Zone 3a	Mar 20th	May 15th	Jul 24th – Sep 1st
Zone 3b	Mar 24th	May 19th	Jul 28th – Sep 21st
Zone 4a	Mar 20th	May 15th	Jul 24th – Sep 24th
Zone 4b	Mar 18th	May 13th	Jul 22nd – Sep 27th
Zone 5a	Mar 13th	May 8th	Jul 17th – Sep 30th
Zone 5b	Mar 9th	May 4th	Jul 13th – Oct 5th
Zone 6a	Mar 6th	May 1st	Jul 10th – Oct 10th
Zone 6b	Feb 28th	Apr 25th	Jul 4th – Oct 16th
Zone 7a	Feb 23rd	Apr 20th	Jun 29th – Oct 20th
Zone 7b	Feb 13th	Apr 10th	Jun 19th – Oct 28th
Zone 8a	Feb 4th	Apr 1st	Jun 10th – Nov 5th
Zone 8b	Jan 26th	Mar 23rd	Jun 1st – Nov 12th
Zone 9a	Jan 9th	Mar 6th	May 15th – Nov 26th
Zone 9b	Dec 15th	Feb 9th	Apr 20th – Dec 9th
Zone 10a	—	Oct 1st	Dec 10th – Feb 28th
Zone 10b	—	Oct 1st	Dec 10th – Feb 28th
Zone 11a	—	Oct 1st	Dec 10th – Feb 28th
Zone 11b	—	Oct 1st	Dec 10th – Feb 28th
Zone 12a	—	Oct 1st	Dec 10th – Feb 28th
Zone 12b	—	Oct 1st	Dec 10th – Feb 28th
Zone 13a	—	Oct 1st	Dec 10th – Feb 28th
Zone 13b	—	Oct 1st	Dec 10th – Feb 28th

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

Italian-flat leaf Parsley like this is built for finishing: the fronds stay visually green and firm while releasing a sharp, garden-bright aroma. Use it near the end or in a quick blend so the flavor stays luminous instead of turning leafy and muted.

Best Uses

rough-chop and scatter over hot pasta to keep that fresh leaf shape
blend into herb-heavy sauces or green pistou that can handle a quick simmer
make a loose parsley chimichurri-style spooning sauce for grilled meats
use as a last-second garnish to punch up soups, broths, and braises without turning dull

Flavor Profile

bright, clean parsley perfume tender-but-solid flatleaf bite light herbal bitterness on the finish fragrant, green aromatics that stay vivid in heat

Kitchen Pairings

garlic lemon olive oil capers olive-butter Parmigiano-Reggiano

Frequently Asked Questions

How do I manage early blight/leaf spotting on Italian parsley (Petroselinum crispum var. neapolitanum)?

Leaf spot and related fungal problems often show up as small brown to yellowing spots that spread across leaf surfaces, especially in damp, crowded plantings. Thin plants for airflow, water at the soil line (not the leaves), and remove heavily spotted leaves to slow spread. If it keeps recurring, treat with a labeled copper-based fungicide and repeat according to the label after rain or persistent humidity.

How often should I water Italian giant parsley during its main growing phase (around weeks 3–10)?

Keep soil consistently moist but not soggy from establishment through the main growth phase; aim for even moisture in the top 1–2 inches. In warm weather, this usually means watering about 1–2 times per week, but adjust so the soil never dries out completely. If the surface crusts or leaves wilt midday, increase watering frequency; if water pools or the soil stays wet, reduce watering to prevent root issues.

What are the best signs that Italian giant parsley is ready to harvest at about 70 days?

Harvest when the plants have a full rosette of sturdy, well-developed leaves and the leaves are large enough to cut without stripping the crown. You can start selective leaf picking earlier, but for the “Italian giant” size, harvest once most stems hold strong, vigorous foliage around day ~70. For best regrowth, cut outer leaves and leave the inner crown intact so it continues producing.