How to Grow Giant Italian Parsley
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Giant Italian Parsley
Petroselinum crispum var. neapolitanum
herbGiant Italian parsley is a robust, flat-leafed herb with large, deeply lobed green leaves that grow on tall, sturdy stems. It has a milder, more delicate flavor than curly parsley and is a staple in Mediterranean and Italian cuisine. This biennial plant is prized for both fresh culinary use and as an ornamental garden addition.
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Example Giant Italian Parsley timeline · Pittsburgh, PA (Zone 6b)
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Plant Giant Italian Parsley
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Giant Italian Parsley
Around Jun 26≈ 70 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Giant Italian Parsley dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-10, with best performance in zones 5-9
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Get my Giant Italian Parsley timeline →Growth Stages
Seedling
2-3 weeksTiny seed leaves (cotyledons) emerge, followed by the first true leaves with the characteristic parsley shape. Plants are fragile and low to the ground.
Keep soil moist; thin seedlings to 2-3 inches apart once they have true leaves. Provide bright light and protect from strong winds.
Vegetative Growth
4-6 weeksPlant develops increasingly larger, deeply lobed flat leaves on lengthening stems. Plant becomes bushy and robust, reaching 12-18 inches tall.
Thin to final spacing of 8 inches; pinch off flower buds if you want to prolong leaf production in first year. Water consistently and fertilize lightly every 3-4 weeks with balanced fertilizer.
Established Plant
6-10 weeks (first year)Mature plant with full canopy of large, vibrant green leaves ready for regular harvesting. Plant is compact and bushy with multiple stems arising from the base.
Begin harvesting outer leaves regularly; this encourages bushier growth. Continue consistent watering and light feeding. Protect from extreme heat.
Flowering (Year Two)
4-8 weeksTall flower stalks emerge with clusters of tiny yellow-green flowers followed by small seeds. Plant growth shifts to seed production.
Pinch off flowers if continued leaf harvest is desired; allow some to flower for seed saving. Reduce watering slightly. Plant becomes tougher and less flavorful.
Seed Maturity
3-4 weeksFlowers dry and produce small, ribbed brown seeds in umbels. Plant dies back after seed production.
Allow seeds to fully dry on the plant; collect by cutting seed heads into a paper bag. Store dried seeds in cool, dry conditions for future planting.
Common Pests
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Hand-pick caterpillars; allow some damage as they become beautiful black swallowtail butterflies; use Bacillus thuringiensis (Bt) if infestation is severe
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Spray with strong water jet to dislodge; increase humidity; apply neem oil or insecticidal soap if severe
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Spray with water; apply insecticidal soap or neem oil; encourage beneficial insects like ladybugs
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Use yellow sticky traps; spray with insecticidal soap or neem oil; improve air circulation
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Hand-pick in early morning; create barriers with diatomaceous earth or copper tape; provide hiding places for ground beetles
Uses
Fresh Cooking & Garnish
CulinaryGiant Italian parsley is the preferred parsley for Italian cuisine, salads, soups, and as a vibrant fresh garnish. Its large, mild-flavored leaves are excellent in chimichurri, gremolata, and Italian herb blends. [source]
Pesto & Sauces
CulinaryThe tender, flavorful leaves make exceptional herb-based sauces, pesto (traditionally parsley-based), and compound butters that preserve flavor for later use. [source]
Digestive & Nutritional Support
MedicinalParsley is rich in vitamins A, C, and K, and contains compounds traditionally used to support digestion and reduce bloating. Parsley tea has been used in folk medicine for kidney and bladder support. [source]
Breath Freshener & Oral Health
HouseholdFresh parsley leaves can freshen breath and have been traditionally used to support oral health and reduce odor from garlic consumption. [source]
Butterfly Host Plant
WildlifeGiant Italian parsley is a preferred host plant for black swallowtail butterfly caterpillars, making it valuable for pollinator gardens and butterfly conservation. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Begin harvesting outer stems when plant is 6-8 inches tall, typically 6-8 weeks after planting. Pinch or cut stems just above a leaf node to encourage bushier growth. Harvest regularly to maintain tenderness and discourage flowering. In first year, harvest only outer leaves, leaving inner leaves for continued growth. Fresh leaves are best; harvest in morning after dew dries. In year two, harvest becomes less productive as plant flowers. Parsley can be dried by hanging bundles in a dark, well-ventilated space, or frozen in ice cubes with water.
Fun Facts
- 🌱 In ancient Greece, parsley was associated with death and was used in funeral rites; athletes who won competitions were crowned with parsley wreaths rather than laurel.
- 🌱 Giant Italian parsley is a biennial plant that produces seeds in its second year; gardeners often replant annually to maintain a continuous supply of tender first-year leaves.
- 🌱 The entire parsley plant is edible and nutritious—roots can be harvested and used like parsnips, seeds have a peppery flavor and can be used as a spice, and even the stems are flavorful in stocks.
Gardening Terms
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