Italian Giant

Parsley

70d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Jan 9th
Last Frost	Mar 6th
Transplant / Sow Outdoors	Mar 6th
Harvest Begins	May 15th
Harvest Ends	Nov 26th

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

Recommended Companions

Golden Boy Tomato

White Grano Onion

Purly Chives

San Marzano Nano Tomato

Walla Walla Onion

Kokusai Chives

Frequently Asked Questions

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.