Titan

Family: Apiaceae Herb

Fragrant as a fresh green breath, Titan Flat Leaf Parsley forms a dense, upright rosette of finely cut leaves with a vivid, garden-bright sheen.

Its flavor is clean and aromatic—bold enough to stand on its own, yet tender in texture for effortless garnishing and flavoring. Grow Titan for steady, long-lasting harvests that keep your kitchen-inspired dishes lively with parsley’s signature lift, from early snips to full-season abundance.

Light: Part SunMaturity: 70 DaysHabit: Rosette

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	Jun 6th
Harvest Begins	Aug 15th
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)	6

Culinary Notes

Chef's Note

Titan flat-leaf parsley is built for aroma: its finely cut, tender leaves melt into sauces and dressings without turning stringy. Use it late—once it hits heat it goes from “fresh green lift” to “cooked herb perfume” fast, so you’ll want that brightness to land on the tongue.

Best Uses

finely chopped finishing garnish on hot proteins
stir-through herb for pan sauces and quick reductions (added at the end)
chimichurri-style herb mix with olive oil and vinegar
base for herb butter or stirred into warm rice/potatoes just off-heat

Flavor Profile

clean, green herbal punch bright, slightly peppery lift tender, finely cut leaf texture for easy chewing aroma-forward—stays fragrant when lightly heated

Kitchen Pairings

lemon extra-virgin olive oil capers white fish chicken Greek yogurt

Frequently Asked Questions

What pest or disease commonly affects Petroselinum crispum (Italian flat-leaf parsley), and how can I stop it?

Parsley in the Apiaceae family is prone to fungal leaf spots (including early blight–like spotting) when foliage stays wet. Water at the soil line, improve airflow by spacing plants, and remove badly spotted leaves early so the disease doesn’t spread. If spotting keeps recurring, spray according to the label with a copper-based fungicide, especially after humid/rainy spells.

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

During active leaf growth (roughly weeks 3–8 and until harvest), keep the soil evenly moist but not soggy—aim for consistent dampness in the top 1–2 inches. Water deeply when the surface starts to dry, typically every 2–4 days in warm weather, less often in cooler or shaded sites. Avoid waterlogging because parsley can develop weak roots and more disease-prone foliage.

How do I know when Petroselinum crispum var. neapolitanum is ready to harvest?

Harvest at about 70 days when plants have a full clump of flat leaves and the outer stems are sturdy and well-developed. Start taking leaves from the outside (cut or pinch leaves and stems, leaving the center to regrow), and avoid stripping the plant in one session. For best flavor, harvest in the morning and keep plants actively growing with regular light picking through the season.