Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
Embrace the robust flavor of Italian cuisine with our Italian Giant Parsley Seeds. This variety stands out with its lush, dark green leaves and a bold, aromatic scent that enhances any dish. Italian Giant Parsley grows vigorously, reaching a height of up to 24 inches, making it a substantial addition to your herb garden. Known for its high yield, this parsley is perfect for continuous harvesting throughout the season.
Typically maturing in 75 to 80 days, Italian Giant Parsley thrives in both full sun and partial shade, adapting well to various garden environments. The broad, flat leaves are not only visually appealing but also packed with a rich, earthy flavor that complements soups, stews, and salads. Its versatility in the kitchen makes it a staple for both novice and experienced cooks alike.
This parsley's robust growth habit ensures a plentiful supply, ideal for fresh use or drying for later. Whether you're garnishing plates or adding depth to your culinary creations, Italian Giant Parsley provides a fresh, vibrant taste that embodies the essence of traditional Italian cooking. Cultivate this essential herb and savor its delightful flavor all season long.
How to Sow and Plant — Italian Giant Parsley (Petroselinum crispum var. neapolitanum ‘Gigante d’Italia’)
1. Choosing the Right Location
Light Requirements:
Italian Giant Parsley thrives in full sun, requiring at least 6–8 hours of direct light daily. In very hot climates, light afternoon shade helps maintain leaf tenderness and prevent stress.
Soil Requirements:
Prefers well-drained, loamy soil enriched with organic matter. Optimal pH range is 6.0–7.0. Avoid compacted or waterlogged soils. Parsley’s deep taproot appreciates loosened soil for full development.
Soil Preparation Tip:
Before sowing, loosen the top 8–10 inches of soil and incorporate 2–3 inches of compost or aged manure. This ensures even moisture retention and steady nutrient availability throughout the season.
2. Starting Seeds Indoors
Timing:
Sow seeds 8–10 weeks before the last frost date to allow sufficient time for slow germination and strong root establishment.
Containers and Medium:
Use deep seed trays or small pots filled with sterile seed-starting mix. Parsley resents transplant shock, so biodegradable pots can minimize root disturbance.
Sowing Depth:
Sow seeds ¼ inch deep and cover lightly with soil. Mist gently to moisten evenly.
Germination Conditions:
Germination is slow—typically 14–28 days. Maintain consistent warmth (65–75°F / 18–24°C) and moisture. Soaking seeds overnight in warm water before sowing can speed germination.
Light After Germination:
Once seedlings emerge, provide 14–16 hours of bright light daily. Maintain good airflow to prevent damping-off.
3. Transplanting Seedlings
Thinning:
When seedlings develop their first true leaves, thin to one per cell or pot. Parsley dislikes crowding.
Potting Up:
Transplant into larger pots if roots outgrow their containers. Handle gently to avoid disturbing the taproot.
Hardening Off:
Gradually acclimate seedlings over 7–10 days by exposing them to outdoor conditions, starting with shade and increasing sunlight daily.
4. Planting Outdoors
Timing:
Transplant outdoors once all danger of frost has passed and soil has warmed to at least 55°F (13°C).
Planting Depth:
Plant at the same depth as in pots, ensuring the crown remains above soil level.
Spacing:
Space plants 10–12 inches apart in rows 18–24 inches apart for airflow and ease of harvest.
Watering at Planting:
Water thoroughly to settle soil around the roots. Maintain steady moisture for the first few weeks.
5. Watering and Moisture Management
Parsley requires consistent, even moisture—about 1 inch per week. Avoid letting the soil dry out completely, as irregular watering can cause bitterness in the leaves.
Mulch with compost or straw to maintain cool, damp soil and reduce evaporation.
Tip: Water deeply in the morning to encourage robust root development.
6. Temperature and Climate Conditions
Italian Giant grows best in mild weather, with optimal temperatures between 60–75°F (16–24°C). It tolerates light frost and may overwinter in temperate regions, producing early spring regrowth.
7. Fertility and Soil Feeding
Mix compost into the soil at planting and side-dress with compost or diluted fish emulsion every 4–6 weeks during active growth. Avoid excessive nitrogen, which promotes leafiness at the expense of flavor.
Organic Tip: Sprinkle a handful of bone meal or kelp meal around plants midseason to support steady growth.
8. Direct Sowing (Optional)
Sow directly outdoors 2–3 weeks before the last frost, as parsley germinates in cool soil.
Sow seeds ¼ inch deep in moist soil and thin seedlings to 10–12 inches once true leaves appear.
For continuous harvest, succession sow every 3–4 weeks.
9. Mulching and Maintenance
Apply a 2-inch mulch layer around plants after emergence to conserve moisture and prevent weed growth.
Remove yellowing leaves regularly to promote airflow and vigorous new growth.
10. Pest and Disease Prevention at Planting
Parsley is generally hardy but may attract aphids or leaf miners. Encourage lady beetles and lacewings naturally.
Avoid overhead watering to reduce fungal issues, and rotate crops yearly to prevent soilborne disease buildup.
Companion Planting:
Pairs beautifully with tomatoes, carrots, and onions—its aroma deters pests while improving nearby plant health. Avoid planting near mint, which can dominate the root zone.
How to Grow – Italian Giant Parsley (Petroselinum crispum var. neapolitanum)
Watering
Provide 1–1¼ inches of water weekly, adjusting slightly during hot or windy weather. Parsley prefers even, consistent moisture—dry spells followed by overwatering can cause leaf yellowing and flavor loss.
Water deeply at the base of the plants to encourage strong root systems, avoiding overhead watering that can promote leaf diseases.
Mulch with 2–3 inches of compost, straw, or leaf mold to stabilize soil temperature and retain moisture throughout the growing season.
Tip: Consistent hydration produces lush, aromatic leaves with the full-bodied flavor Italian Giant Parsley is known for. Irregular watering leads to bitter or coarse foliage.
Fertilizing
Before planting, incorporate 2–3 inches of compost or aged manure into the top 6–8 inches of soil to enrich fertility.
Parsley is a moderate feeder. Apply a balanced organic fertilizer (5-5-5 or 10-10-10) once every 4–6 weeks during active growth.
Supplement with compost tea or liquid seaweed monthly to strengthen leaf structure and deepen color.
Tip: Avoid heavy nitrogen feeding—parsley grown too rich becomes overly leafy and loses aromatic intensity. Moderate fertility yields deeper, more complex flavor.
Weeding & Mulching
Keep the bed weed-free, especially during early growth when seedlings are slow to establish.
Once plants mature, apply 2–3 inches of organic mulch to suppress weeds, conserve water, and encourage beneficial soil organisms.
Weed carefully near the plant base to protect shallow feeder roots that support continuous leaf production.
Tip: Mulching with compost not only stabilizes moisture but also returns micronutrients to the soil, improving long-term flavor and vigor.
Sun & Heat Management
Italian Giant Parsley thrives in 6–8 hours of direct sunlight daily, but tolerates light afternoon shade in hot regions.
Ideal growing temperatures are 60–80°F (16–27°C). Extended heat above 85°F (29°C) may cause early bolting or coarse texture.
Provide gentle shade in peak summer or plant alongside taller crops like tomatoes or peppers to naturally shield foliage.
Tip: Parsley grown in cooler, bright conditions develops stronger aroma and thicker, darker leaves than heat-stressed plants.
Spacing & Support
Space plants 10–12 inches apart in rows 12–18 inches apart for healthy airflow and easy access during harvest.
Italian Giant Parsley grows upright and does not require staking, but consistent trimming helps maintain a compact, productive form.
In dense plantings, thin early to prevent competition and ensure full leaf size.
Tip: Close spacing with good air movement reduces weed pressure while maintaining steady soil humidity for strong, leafy growth.
Attract beneficial insects: Flowering parsley attracts hoverflies, lady beetles, and parasitic wasps that prey on aphids and thrips.
Pollinator support: When allowed to bloom, it provides valuable nectar for native bees and butterflies late in the season.
Companion plants: Grow near tomatoes, carrots, asparagus, and peppers for mutual pest resistance and improved pollination.
Soil biodiversity: Interplant with legumes or leafy greens to balance nutrient use and prevent soil fatigue.
Tip: Allow a few plants to overwinter and flower—this supports beneficial insects and enhances pollinator presence across your entire garden ecosystem.
Container Growing
Grow Italian Giant Parsley successfully in 10–12 inch deep containers filled with rich, loamy mix blended with compost.
Ensure excellent drainage and maintain steady moisture, watering when the top inch of soil feels dry.
Feed every 2–3 weeks with diluted organic fertilizer or compost tea to sustain lush growth.
Tip: Mulch the surface of containers with compost or leaf mold—this mimics natural forest soil, moderating temperature and extending harvest life.
Season Extension
In mild climates, parsley overwinters well with light protection; in colder areas, extend the season using cold frames or low tunnels.
Mulch heavily (3–4 inches) around the crowns in late fall to insulate roots.
For winter harvest, dig up a few mature plants and grow indoors under lights or in a cool greenhouse.
Tip: Second-year overwintered parsley produces early spring leaves before flowering—these first flushes are especially rich in oils and flavor.
Additional Tips — Italian Giant Parsley (Petroselinum crispum var. neapolitanum)
Harvesting:
Harvest Italian Giant Parsley once plants reach 8–10 inches tall, typically about 70–80 days after sowing. Begin by cutting the outer stems first, allowing inner growth to continue producing fresh leaves.
For peak flavor, harvest in the early morning before the sun draws off aromatic oils. Avoid cutting more than one-third of the plant at a time to maintain steady regrowth.
Frequent harvesting encourages dense foliage and prevents premature flowering. Once flower stalks begin forming, leaf flavor diminishes, so cut inflorescences early to extend the harvest window.
Flavor & Culinary Use:
Italian Giant Parsley is prized for its bold, clean, and savory flavor, stronger and less grassy than its curled-leaf relatives. The flat leaves release an intense aroma and hold their flavor better under heat, making them ideal for cooking.
Traditionally used in Mediterranean and Middle Eastern cuisines, it forms the backbone of dishes like tabbouleh, chimichurri, gremolata, and pistou. Its flavor complements garlic, lemon, olive oil, and slow-simmered meats or grains.
Raw, it brightens salads and sauces, adding herbal freshness that cuts through rich or spicy foods.
Handling & Storage:
Store harvested parsley in the refrigerator, loosely wrapped in a damp towel or upright in a glass of water with a breathable cover. Under cool, moist conditions, leaves remain fresh for up to 7 days.
For long-term use, freeze chopped parsley in olive oil or water within ice cube trays to preserve color and aroma. Drying is less preferred, as it dulls the flavor, but can be done in a low-humidity, shaded environment.
Growth & Maintenance:
Italian Giant Parsley grows best in rich, well-drained loam with steady moisture and a soil pH of 6.0–7.0.
It can be grown as an annual or biennial, overwintering in mild climates and resprouting in spring before flowering.
Remove yellowing outer leaves regularly to maintain airflow and reduce disease pressure. Apply compost monthly to sustain leaf production, as heavy harvests deplete nutrients.
Sun & Water Tips:
Provide 6–8 hours of sunlight daily for best flavor development. In very hot regions, light afternoon shade helps preserve leaf quality and reduces wilting.
Water deeply once or twice a week, maintaining consistent moisture. Mulch around the base with compost or straw to stabilize soil temperature and prevent evaporation. Avoid overhead watering to minimize fungal risks.
Seed Saving:
Allow selected second-year plants to flower and form seed umbels. Harvest when heads turn brown and dry, hanging them upside down in paper bags to catch falling seeds.
Clean and store seeds in airtight jars in a cool, dry place. Seeds typically remain viable for 2–4 years. To preserve true-to-type characteristics, isolate Italian Giant Parsley by at least 800 feet from other Petroselinum species if possible.
Ecological & Pollinator Notes:
Parsley’s small, yellow-green umbels attract hoverflies, parasitic wasps, lady beetles, and native bees, providing nectar and shelter for many beneficial insects.
Planting parsley alongside tomatoes, peppers, and carrots encourages balanced insect activity while deterring aphids and leaf miners.
When allowed to overwinter, flowering parsley serves as an early nectar source for pollinators and butterfly larvae, including the Eastern Black Swallowtail—a valued native species that depends on parsley-family plants for survival.
Culinary Pairings & Presentation Tips:
Italian Giant Parsley pairs effortlessly with lemon, garlic, olive oil, fish, poultry, and legumes, as well as grilled vegetables and grain salads.
Use it generously in sauces and herb blends like salsa verde or gremolata, or as a vibrant finish for roasted meats.
For market presentation, display bunches upright in shallow water with stems trimmed evenly—its bold, flat leaves and bright fragrance signal freshness and culinary quality to chefs and home cooks alike.
Common Pests & Problems — Italian Giant Parsley (Petroselinum crispum var. neapolitanum)
Insects & Mites
Aphids (curled leaves, sticky residue, and stunted growth)
Controls: Aphids are common on parsley, especially during periods of cool, damp weather. Inspect plants regularly, especially under leaves and on tender stems. Rinse small infestations with a firm stream of water. Apply neem oil or insecticidal soap every 5–7 days for heavier populations. Encourage beneficial insects such as lady beetles, lacewings, and hoverflies. Avoid overfertilization with nitrogen, which encourages tender, aphid-attracting growth.
Parsley Worm (Black Swallowtail Caterpillar) (chewed leaves and stems during midsummer)
Controls: These bright green caterpillars with black and yellow banding are the larvae of the Eastern Black Swallowtail butterfly (Papilio polyxenes), an essential native pollinator species across much of North America. Though their feeding can appear heavy, they rarely harm mature parsley plants and should never be killed or treated as pests.
If you find them feeding, gently relocate caterpillars to nearby host plants such as dill, fennel, or Queen Anne’s lace rather than removing or harming them. Consider planting “pollinator rows” or sacrificial host stands of these species to sustain butterfly populations while protecting your main herb crop. Their presence is a sign of a thriving and ecologically balanced garden.
Encourage this harmony by avoiding pesticides entirely, maintaining healthy soil, and embracing these native insects as living proof that your garden supports biodiversity and regeneration — the true measure of ecological success.
Leaf Miners (white or tan tunnels in leaves)
Controls: Remove and destroy infested leaves immediately. Floating row covers prevent adult flies from laying eggs. Neem oil applications can deter egg-laying. Encourage natural enemies such as Diglyphus isaea, a parasitic wasp that targets leaf miner larvae.
Cutworms (seedlings severed at soil level overnight)
Controls: Use cardboard collars around young plants to prevent feeding. Clear garden debris before planting to reduce larval hiding spots. Sprinkle diatomaceous earth at the soil surface to deter nighttime feeders.
Spider Mites (fine webbing, speckled leaves, and bronzing)
Controls: Maintain consistent watering and humidity to discourage mites. Hose down plants periodically to remove dust and mites. Apply insecticidal soap or horticultural oil weekly if needed. Avoid letting plants dry out, which encourages outbreaks.
Diseases
Leaf Spot (Septoria petroselini) (small dark spots with yellow halos on older leaves)
Controls: Remove infected foliage immediately and avoid overhead watering. Water early in the day to allow leaves to dry quickly. Apply copper-based fungicides preventively in humid climates. Rotate crops annually, avoiding replanting parsley or other Apiaceae in the same soil for at least two years.
Powdery Mildew (white powdery coating on upper leaf surfaces)
Controls: Improve air circulation by spacing plants 10–12 inches apart. Avoid overhead watering, and water at the soil level instead. Use organic sulfur or potassium bicarbonate sprays at first signs of infection. Mulch to minimize humidity near the foliage.
Crown Rot (caused by waterlogging) (yellowing leaves, soft crown, plant collapse)
Controls: Avoid heavy clay or poorly drained soils. Ensure good drainage by planting in raised beds or well-aerated loam. Do not overwater; allow the top inch of soil to dry between waterings.
Downy Mildew (yellow patches on leaves with gray fungal growth below)
Controls: Water early and keep foliage dry. Space plants properly for ventilation. Apply copper fungicide preventively during wet weather. Remove and destroy infected material.
Physiological & Environmental Issues
Bolting (premature flowering) (caused by heat, drought, or age)
Controls: Maintain consistent moisture, provide light afternoon shade in hot weather, and harvest frequently to delay flowering. Replant every few months for continuous leaf production.
Yellow Leaves (nutrient imbalance or excess moisture)
Controls: Feed with a balanced organic fertilizer or compost tea monthly. Ensure proper drainage and avoid waterlogged conditions that restrict oxygen to roots.
Leaf Curl or Tough Texture (caused by stress or heat)
Controls: Keep soil evenly moist, and avoid allowing plants to wilt between waterings. Mulch to moderate soil temperature and retain moisture.
Monitoring & Prevention — Quick Checklist
Inspect plants twice weekly for aphids, caterpillars, and leaf spots.
Avoid overhead watering; irrigate at soil level early in the day.
Maintain even moisture and proper drainage to prevent root and crown rot.
Rotate parsley with non-Apiaceae crops every two years.
Encourage beneficial insects and plant companions like dill, fennel, and yarrow nearby.
Thin crowded plants for airflow and apply mulch to reduce splash and humidity.
Remove diseased leaves promptly and disinfect tools after handling.
Maintain soil health with regular compost additions.
Frequently Asked Questions (FAQs) — Italian Giant Parsley (Petroselinum crispum var. neapolitanum)
Q: What is Italian Giant Parsley?
Italian Giant Parsley (Petroselinum crispum var. neapolitanum) is a vigorous flat-leaf variety known for its robust flavor and tall, broad leaves. Originating from the Mediterranean region, it’s a cornerstone herb in European and Middle Eastern cuisine — often preferred by chefs for its aromatic intensity and ease of chopping compared to curly types.
Q: How long does Italian Giant Parsley take to germinate?
Under optimal conditions of 65–75 °F (18–24 °C), seeds germinate in 14–28 Days. Parsley seeds contain natural germination inhibitors, so soaking them in warm water for 12–24 hours before sowing helps speed sprouting and improve uniformity.
Q: What soil conditions are best for Italian Giant Parsley?
This parsley thrives in rich, loamy, well-drained soil with a pH of 6.0–7.0. The soil should be fertile yet light, retaining moisture without becoming soggy. Regular additions of compost or organic matter help sustain steady growth.
Q: How much sunlight does Italian Giant Parsley need?
It grows best in full sun but tolerates partial shade, especially in hot southern regions. Too little sun will produce thinner leaves and weaker flavor.
Q: Is Italian Giant Parsley annual or biennial?
Parsley is a biennial herb, forming lush foliage in its first year and flowering in its second. Most gardeners grow it as an annual, replanting each spring for consistent leaf quality and yield.
Q: How tall does Italian Giant Parsley grow?
Mature plants reach 18–24 inches tall with upright stems and broad, deeply cut leaves. The “Giant” name reflects both its leaf size and its productivity.
Q: How often should I water Italian Giant Parsley?
Keep soil consistently moist but not waterlogged. Deep watering once or twice a week is ideal, depending on climate. Drought stress causes leaves to yellow and develop a harsh flavor.
Q: Can I grow Italian Giant Parsley in containers?
Yes. Use a container at least 8–10 inches deep with nutrient-rich potting soil. Container-grown parsley appreciates regular feeding and consistent moisture, as potted soil dries faster than garden beds.
Q: How is Italian Giant Parsley used in cooking?
Its strong, earthy flavor makes it ideal for sauces, soups, stews, and salads. It’s essential in gremolata, tabbouleh, and Italian herb blends. Unlike curly parsley, the flat leaves hold up well to cooking and deliver a clean, bold taste.
Q: When should I harvest Italian Giant Parsley?
Harvest outer stems once they reach 8–10 inches, cutting near the base. Leave inner leaves to continue growing. Regular harvesting encourages fuller, bushier plants.
Q: Can I overwinter Italian Giant Parsley?
In mild climates (Zones 6–9), plants can overwinter outdoors if mulched heavily. In colder regions, they can be potted up and brought indoors near a sunny window.
Q: Are there pests or diseases to watch for?
Aphids, leaf miners, and fungal leaf spots may appear in damp conditions. Provide good airflow, water at the base, and rotate crops annually to prevent buildup of soil-borne diseases.
Q: Can I save seeds from Italian Giant Parsley?
Yes. Allow the plant to flower and dry naturally in its second year. Collect seeds from mature umbels, then store them in a cool, dry place. Parsley is open-pollinated and will breed true if isolated from other Petroselinum varieties.
Q: Does Italian Giant Parsley have historical significance?
Yes. Flat-leaf parsley varieties have been cultivated since ancient Greece and Rome, where they symbolized strength and rebirth. Italian Giant Parsley descends from those classical strains, cherished by Mediterranean cooks for millennia as a flavor of both the field and the hearth.
History & Culture — Italian Giant Parsley (Petroselinum crispum var. neapolitanum)
Italian Giant Parsley, the broad-leaved form of common parsley, carries a lineage stretching deep into the ancient Mediterranean world. Though parsley is now found in nearly every kitchen garden on Earth, its story begins along the rocky coasts of southern Europe and North Africa, where wild ancestors of Petroselinum crispum once grew among the limestone hills and sunlit fields.
In ancient Greece, parsley was woven into both myth and ritual. It was said to have sprung from the blood of the hero Archemorus, and its leaves adorned victors at the Isthmian Games, symbolizing honor and rebirth. The Romans later brought parsley into daily use, cultivating it not just for medicine but for food — a leafy companion to the herb gardens of villas and military outposts alike.
As Roman influence spread, so too did parsley. It became a familiar flavor throughout Europe, and by the Middle Ages, monastic gardens safeguarded its cultivation. Over centuries of selection, Italian farmers developed larger, more aromatic strains with flat, tender leaves — the ancestors of what we now call Italian Giant Parsley. Its bold, clean taste became central to Mediterranean cooking, blending naturally with olive oil, garlic, and lemon in sauces and salads.
When European settlers crossed the Atlantic, they carried parsley seeds with them, continuing its ancient voyage across cultures and continents. The Italian Giant variety, with its vigorous growth and deep flavor, remains the closest link to those early Mediterranean forms. In modern gardens, it stands as a living heirloom — the enduring voice of an herb that has seasoned human history from the marble courtyards of Rome to today’s kitchen tables.
Seed Saving — Italian Giant Parsley (Petroselinum crispum var. neapolitanum ‘Gigante d’Italia’)
1. Selecting Plants for Seed Saving
Select large, vigorous Italian Giant plants with broad, flat leaves, deep green color, and strong, aromatic flavor. Prioritize plants that resist bolting, maintain lush foliage through the season, and show uniformity in leaf size and habit.
As a biennial herb, Italian Giant forms seed in its second year. Mark chosen plants during the first growing season and allow them to overwinter. To preserve genetic diversity, collect seed from at least 10–15 plants.
2. Overwintering and Flowering
In late fall, cut foliage lightly and mulch crowns with straw or leaf litter to protect from frost.
In spring, overwintered plants will send up tall, branched flower stalks topped with white umbels. These umbels attract beneficial pollinators such as hoverflies, bees, and parasitic wasps. Allow full bloom to ensure complete pollination and mature seed formation.
3. Pollination and Isolation
Italian Giant Parsley is insect-pollinated and can cross with other parsley types.
To maintain varietal purity, isolate by 800–1,600 feet (250–500 m) from other parsley varieties in bloom.
In smaller gardens, cover umbels with fine mesh isolation bags once buds appear. The fine mesh allows airflow while preventing pollen contamination from nearby plants.
4. Harvesting Seeds
Wait until seed heads have turned tan and begin to dry on the plant. Harvest on a dry morning, clipping entire umbels when most seeds are mature but before they begin to shatter.
Place umbels upside-down in paper bags or breathable baskets to finish drying indoors for 1–2 weeks in a shaded, well-ventilated area.
5. Cleaning Seeds (Organic Methods)
Once fully dry, gently rub umbels between your hands or across a fine-mesh screen to separate seeds from chaff.
Use winnowing or gentle blowing to remove debris.
Optional organic sanitization methods include:
Hydrogen peroxide (3%) soak for 3–5 minutes
Chamomile tea rinse for mild antifungal protection
Dry seeds thoroughly afterward before storage.
6. Drying Seeds
Spread cleaned seeds in a single layer on parchment, ceramic, or mesh trays.
Dry in a shaded, ventilated space at no more than 95°F (35°C) until seeds feel hard and brittle.
In humid regions, a small fan or low-heat dehydrator (85°F / 29°C) can safely complete drying.
7. Storing Seeds
Store dried seeds in paper packets for short-term use or airtight glass jars for long-term preservation.
Include a natural desiccant such as silica gel, powdered milk, or baked rice wrapped in paper.
Label clearly with variety name, collection year, and source.
Keep in a cool, dark, and dry place (35–45°F / 1–7°C).
Parsley seeds retain viability for 2–4 years when stored properly.
8. Testing Seed Viability
To check germination:
Place 10 seeds on a moistened paper towel inside a plastic bag or container.
Keep at 70–75°F (21–24°C) for 14–21 days.
Count germinated seeds.
8–10: excellent viability
6–7: acceptable, sow thicker
Below 6: refresh seed stock next season
9. Preventing Cross-Pollination
To keep your Italian Giant line true, grow only one parsley variety for seed at a time, or isolate blooming plants by distance or mesh bagging.
Collect seeds from multiple plants to maintain strong genetic representation within your saved seed population.
10. Record Keeping and Documentation
Record:
Parent plant characteristics (leaf size, flavor, vigor, and disease resistance)
Bloom and harvest dates
Isolation distance or bagging details
Cleaning and drying process
Germination test results
Consistent documentation ensures your Italian Giant line improves year after year, adapting to your soil and microclimate.
11. Organic Tips for Success
Use rainwater or dechlorinated water during rinsing.
Compost umbels and stalks to return nutrients to the garden.
Rotate parsley crops every 2–3 years to avoid disease buildup.
Attract beneficial pollinators—hoverflies, lacewings, and bees—to enhance seed set.
Tip: Saving seed from your finest Italian Giant parsley preserves the full-bodied aroma and vigor that make this variety a cornerstone of Mediterranean and kitchen gardens worldwide.
Uses and Benefits — Italian Giant Parsley (Petroselinum crispum var. neapolitanum ‘Gigante d’Italia’)
Culinary Uses
Italian Giant Parsley is the chef’s parsley of choice—bold, fragrant, and full-bodied, with a flavor deeper and cleaner than its curled cousins. Its broad, flat leaves release an earthy aroma with faint peppery tones, perfectly balancing rich, savory, and acidic dishes.
Fresh Use:
Use finely chopped in sauces, salads, and marinades. Its robust flavor stands out in gremolata, chimichurri, and Mediterranean herb mixes. Italian Giant is excellent as a finishing garnish for soups, roasted vegetables, and meats.
Cooking:
Unlike delicate herbs, Italian Giant withstands moderate heat. Add it to tomato sauces, braises, and stews for enduring herbal brightness. It enhances beans, grains, fish, and poultry without overpowering them.
Preserving:
Leaves can be dried or frozen in olive oil or water for later use. For stronger preservation, blend into compound butters or herb pastes before freezing.
Preserving and Preparation Methods
Drying: Air-dry leaves in shade; store in airtight jars away from light.
Freezing: Chop and pack with olive oil in ice cube trays for winter cooking.
Herb Blends: Combine with oregano, basil, and thyme for Italian seasoning.
Infusions: Steep in vinegar or oil for herbal marinades and salad dressings.
Nutritional Benefits
Italian Giant Parsley is a powerhouse of vitamins and minerals:
Vitamins: High in vitamin A (beta-carotene), C, and K for immune support, skin health, and bone strength.
Minerals: Provides potassium, magnesium, calcium, and trace iron for metabolic and cardiovascular balance.
Antioxidants: Contains apigenin, a polyphenol studied for its anti-inflammatory and cell-protective effects.
Chlorophyll & Fiber: Promote healthy digestion and natural detoxification.
Its dense green pigment signals its vitality—parsley’s nutrients are most potent when freshly chopped and uncooked.
Cultural and Practical Benefits
Flat-leaf parsley was cultivated throughout the Mediterranean for thousands of years, prized by Romans, Greeks, and Egyptians as both food and medicine. “Gigante d’Italia,” selected for its vigorous growth and large, flat leaves, continues that legacy as a mainstay in Italian kitchens and market gardens.
Adaptability: Grows easily in beds, borders, or containers; tolerates partial shade but thrives in full sun with regular moisture.
Economic Value: A prolific producer, offering continuous harvest over a long season—ideal for both home cooks and small growers.
Seed Stewardship: Open-pollinated and easy to save, adapting year by year to local soil and climate.
Everyday Benefits and Kitchen Versatility
Italian Giant Parsley enhances nearly every savory dish:
Soups & Stews: Deepens the flavor of minestrone, chicken soup, and lentil stew.
Herb Sauces: Perfect for pesto, chimichurri, salsa verde, and tabbouleh.
Seafood & Poultry: Cuts through richness and adds freshness to grilled or roasted dishes.
Vegetable Dishes: Brightens potatoes, tomatoes, beets, and grains.
Eggs & Pasta: Adds color and depth to omelets, frittatas, and pasta sauces.
It pairs harmoniously with garlic, lemon, and olive oil, making it a foundational herb in cuisines worldwide.
Environmental and Garden Benefits
Pollinator Attraction: Its umbels attract hoverflies, bees, and beneficial wasps that feed on garden pests.
Companion Planting: Complements tomatoes, peppers, onions, and carrots—enhancing growth and repelling some harmful insects.
Soil Contribution: Acts as a groundcover that conserves moisture and shelters beneficial soil organisms.
Overwintering Potential: In mild climates, Italian Giant can survive cool winters and regrow in spring.
Tip: Italian Giant Parsley is a culinary cornerstone—robust, generous, and deeply rooted in Mediterranean heritage. It transforms humble dishes into vibrant expressions of freshness and flavor.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Parsley Plants (Petroselinum crispum)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid or alkaline regions often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant and assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P and K sources into the top 3-6" a week or two before sowing or transplanting.
If pH is low, apply lime 3-4 weeks pre-plant or in fall or winter.
Side-dress parsley with about 0.05-0.10 lb N per 100 sq ft after establishment or after first clipping, then lightly every 3-4 weeks as needed.
Keep soil evenly moist and mulch to moderate heat and reduce bitterness or early bolting.
Add 1-2" finished compost yearly to build organic matter.
Container mix - use a peat or coco based mix with compost and slow-release organic fertilizer. pH is usually already correct.
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Alliance of Native Seedkeepers
Parsley Seeds - Italian Giant
$200 USD
Unit price /
Unavailable
Description
Embrace the robust flavor of Italian cuisine with our Italian Giant Parsley Seeds. This variety stands out with its lush, dark green leaves and a bold, aromatic scent that enhances any dish. Italian Giant Parsley grows vigorously, reaching a height of up to 24 inches, making it a substantial addition to your herb garden. Known for its high yield, this parsley is perfect for continuous harvesting throughout the season.
Typically maturing in 75 to 80 days, Italian Giant Parsley thrives in both full sun and partial shade, adapting well to various garden environments. The broad, flat leaves are not only visually appealing but also packed with a rich, earthy flavor that complements soups, stews, and salads. Its versatility in the kitchen makes it a staple for both novice and experienced cooks alike.
This parsley's robust growth habit ensures a plentiful supply, ideal for fresh use or drying for later. Whether you're garnishing plates or adding depth to your culinary creations, Italian Giant Parsley provides a fresh, vibrant taste that embodies the essence of traditional Italian cooking. Cultivate this essential herb and savor its delightful flavor all season long.
