How to Grow Parsley, Giant of Italy

Parsley, Giant of Italy

Petroselinum crispum var. neapolitanum

herb

Giant of Italy is a flat-leaf (Italian) parsley variety prized for its large, robust leaves and superior flavor compared to curly parsley. It grows taller and produces abundant foliage, making it ideal for both culinary use and ornamental garden displays. This cold-hardy biennial is a staple in Mediterranean cooking and grows vigorously in temperate climates.

Looking for a specific variety?

Giant of Italy Flat-Leaf Curly Hamburg Moss Curled French

Growing Conditions

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Sun: Full sun to partial shade; 6+ hours of sunlight daily optimal, tolerates afternoon shade in hot climates

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Water: Keep soil consistently moist but not waterlogged; water deeply 1-2 times per week depending on rainfall and temperature; reduce frequency in cool seasons

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Spacing: 8 inches

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Days to maturity: 70-90 days from seed to first harvest

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Planting depth: 0.25 inches; seeds are small and should be surface-sown or lightly covered

Soil

Type: Well-draining loamy soil rich in organic matter

pH: 6.0-7.0

Amendments:

Compost aged manure peat moss or coconut coir

Growing Zones

Find your zone →

Thrives in zones 3-10; prefers cool to moderate temperatures

3a 3b 4a 4b 5a 5b 6a 6b 7a 7b 8a 8b 9a 9b 10a

Growth Stages

Seedling

2-3 weeks

Tiny seedlings with two smooth cotyledons emerge in 2-3 weeks; very slow germination is normal for parsley

Keep soil moist but not soggy; provide bright light; thin seedlings to proper spacing once first true leaves appear; soaking seeds 24 hours before planting speeds germination

Vegetative Growth

4-8 weeks

Plant develops large, deeply lobed flat leaves on long petioles; bushy growth habit with multiple stems emerging from crown

Maintain consistent moisture; fertilize every 3-4 weeks with balanced liquid fertilizer or compost tea; pinch off flower buds to encourage leaf production in first year; mulch around base to retain moisture

Mature Foliage

8+ weeks

Plant reaches full size with abundant large green leaves; stems become thicker and more lignified; ready for regular harvesting

Begin harvesting outer stems regularly to encourage branching; this plant can be harvested continuously; maintain adequate moisture especially in heat; weekly harvesting keeps plant productive

Bolting (Second Year)

4-8 weeks

Tall flower stalks emerge from the center; small green flowers in compound umbels appear; leaves become smaller and less flavorful

In first year, remove flower stalks immediately to extend leaf production; in second year, allow flowering if seed saving is desired; flavor declines as energy shifts to reproduction

Seed Production

4-6 weeks

Flowers develop into small brown seeds; plants become tall and sparse as leaves diminish

Allow seed heads to fully mature and dry on plant; collect seeds when they turn brown and dry; leave some plants for self-seeding if desired

Companion Planting

Plan your garden →

Plant with:

Tomato Carrot Asparagus Chives Garlic Onion Lettuce Spinach Basil Marigold Nasturtium

Avoid planting near:

Fennel Dill Cilantro

Common Pests

Hand-pick caterpillars; allow some damage as butterflies are beneficial; neem oil spray for severe infestations
Spray with strong water stream; insecticidal soap; neem oil; introduce ladybugs
Increase humidity; spray with water; neem oil or sulfur dust; encourage beneficial predatory mites
Yellow sticky traps; insecticidal soap; neem oil; encourage parasitic wasps
and
Hand-pick; copper tape barriers; beer traps; diatomaceous earth; remove debris where they hide

Uses

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Fresh garnish and cooking staple

Culinary

Giant of Italy parsley is prized for its mild, fresh flavor and tender texture, ideal for garnishing soups, salads, fish, and pasta dishes. The large flat leaves are less bitter than curly varieties and can be chopped into pesto, chimichurri, and herb butters. [source]

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Digestive and antioxidant support

Medicinal

Parsley is rich in vitamins K, C, and A, plus antioxidants and volatile oils that support digestion and may aid diuretic function. Traditional herbalism uses parsley for kidney health and as an anti-inflammatory agent. [source]

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Herbal tea and infusions

Culinary

Fresh or dried parsley leaves can be steeped into a nutritious tea that aids digestion and provides mineral content. The leaves retain flavor well when dried for off-season use. [source]

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Natural breath freshener

Household

Eating fresh parsley helps neutralize odors from garlic and onions due to its chlorophyll content and volatile aromatic compounds. Often served as a palate cleanser in fine dining. [source]

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Pollinator and beneficial insect support

Wildlife

When allowed to flower, parsley's delicate umbel flowers attract bees, hoverflies, and other beneficial insects. The foliage is a host plant for swallowtail butterfly caterpillars, supporting biodiversity. [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 once plant has at least 6-8 leaves, typically 70-90 days after sowing. Pinch or cut stems at the base just above a leaf node; this encourages bushier growth. Harvest regularly (2-3 times per week) for continuous production and to prevent bolting. Morning harvest after dew dries provides best flavor and longest shelf life. The entire stem is edible. Cut back hard in midsummer to rejuvenate older plants. In mild climates, this biennial may survive winter and resprout vigorously in spring.

Fun Facts

🌱 Parsley seeds are notoriously slow to germinate, taking 2-3 weeks or more. An old gardening saying claims 'Parsley goes to the devil and back' before sprouting due to how long it takes.
🌱 Giant of Italy is the flat-leaf type preferred by professional chefs and Italian cooks for its superior flavor, while the curly varieties are often used purely for decoration in restaurants.
🌱 Parsley is a biennial, meaning it produces leaves in the first year and flowers/seeds in the second year, after which it dies; however, it self-seeds readily, so new plants often appear the next season.

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