Giant Of Italy

Parsley

70d to harvest

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.

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

Recommended Companions

New Belt Chives

Texas Early Grano Onion

Frequently Asked Questions

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.