Herb Parsley Giant of Italy stands out as a premium heirloom flat-leaf parsley prized by culinary professionals and home gardeners alike. This robust Italian cultivar produces exceptionally large, deeply colored flat leaves with substantial stems that hold up beautifully in both fresh applications and cooked preparations. The flavor profile is notably rich, bold, and aromatic — significantly more intense than curly parsley varieties — delivering the authentic Italian flat-leaf parsley taste that elevates soups, sauces, chimichurri, tabbouleh, and garnishes with distinctive character. Plants reach 24–30 inches tall, making them one of the largest flat-leaf parsley varieties available. A true cut-and-come-again herb that produces abundantly throughout the growing season. Matures in approximately 80 days.

Germination Rate: 85%. Test Date: 8/25. OSI.

Why Choose Giant of Italy Parsley?

• Chef’s Favorite: The gold standard of flat-leaf parsley — larger leaves, bolder flavor, and more aromatic than standard Italian parsley varieties.
• Huge, Productive Plants: Grows 24–30 inches tall with vigorous, abundant leaf production throughout the season.
• Superior Flavor: Rich, complex, deeply aromatic flat-leaf flavor — far more intense than curly parsley for culinary use.
• Cut-and-Come-Again: Harvest outer stems continuously; the plant keeps producing fresh growth all season.
• Medicinal Heritage: Known for aromatic, digestive, and anti-inflammatory properties. Rich in vitamins K, C, and A.
• Heirloom & Open-Pollinated: Biennial — save seeds in year two for a self-sustaining garden.
• Non-GMO: DNA structure never altered from natural traditional breeding methods.

Planting Tips for Success

• Sunlight: Full sun to partial shade — at least 6 hours per day. Tolerates afternoon shade in hot climates, which extends the harvest season.
• Soil: Rich, well-drained soil with a pH of 6.0–7.0. Amend with compost before planting. Parsley is a moderate feeder.
• Planting: Slow to germinate (14–28 days) — soak seeds in warm water for 24 hours before sowing to speed germination. Start indoors 6–8 weeks before last frost or direct sow after last frost. Barely cover seeds — they need light to germinate.
• Spacing: Thin to 6–8 inches apart. Giant of Italy grows large — give each plant room to reach full size.
• Watering: Keep soil consistently moist, especially during dry spells. Mulch around the base to retain moisture.
• Fertilizing: Feed with a balanced fertilizer at planting and side-dress with nitrogen mid-season to support lush leaf production.
• Support: No staking needed at standard spacing. In windy locations, taller plants may benefit from light support.
• Harvesting: Ready in approximately 80 days. Harvest outer stems at the base, always leaving the inner growing crown intact. Parsley is biennial — it flowers and sets seed in year two.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: We pledge to sell only non-GMO, open-pollinated seeds. Read our Safe Seed Integrity Pledge.
• Vegetable Seed License: All seeds sold under our standard Vegetable Seed License.

Cooking Methods & Uses

• Chimichurri: The essential ingredient — blend with garlic, olive oil, red wine vinegar, and oregano for authentic Argentine chimichurri sauce.
• Tabbouleh: Combine finely chopped parsley with bulgur, tomato, cucumber, lemon, and olive oil for the classic Lebanese salad.
• Gremolata: Mix chopped parsley with lemon zest and garlic for the classic Italian condiment for osso buco and grilled meats.
• Soups & Stocks: Add whole stems to stocks and soups for aromatic depth; finish with fresh chopped leaves for brightness.
• Herb Butter: Blend with softened butter, garlic, and lemon zest for a compound butter perfect for steaks, fish, and bread.
• Fresh Garnish: Use flat leaves as a fresh, flavorful garnish — unlike curly parsley, Giant of Italy is meant to be eaten, not just displayed.

Order Giant of Italy Parsley Seeds Today

Order yours today and grow your own fresh Giant of Italy parsley in your spring and fall gardens.

Nutritional Information

(Applies to harvested parsley leaves, not seeds. Per ½ cup (30g) fresh, chopped.)

• Calories: 11
• Protein: 0.9g
• Total Carbohydrate: 1.9g
• Dietary Fiber: 1g
• Vitamin K: 547mcg (456% DV)
• Vitamin C: 40mg (44% DV)
• Vitamin A: 47% DV
• Folate: 11% DV
• Iron: 10% DV

Important Disclosures

• Variety Disclaimer: Parsley is slow to germinate — allow up to 3–4 weeks. Soaking seeds speeds this significantly. Heirloom varieties may exhibit natural variation in leaf size and plant height based on growing conditions.
• Seed Storage: Store seeds in a cool, dry location. Properly stored seeds maintain viability for 2–3 years.
• Planting Zones: Grown as a cool-season biennial in all USDA zones. Best in Zones 4–11 as a spring and fall herb. In Zones 9–11, grow as a fall and winter herb. Bolt-resistant in partial shade during hot summers.

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