Giant of Italy Parsley is an heirloom flat-leaf parsley known for large, deeply green leaves, strong stems and rich Italian flavor. Its bold aroma stands out in fresh sauces, soups, salads, herb butters and garnishes, while its cut-and-come-again growth makes it a useful kitchen garden staple. Plants can reach approximately 24 to 30 inches tall. This packet contains 1,000 non-GMO, heirloom seeds. Step into your garden, harvest a handful of leaves, and bring fresh flavor straight to your dinner table.

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

Culinary Uses

• Chimichurri: Combine chopped parsley with garlic, olive oil, vinegar and herbs for a bright sauce to serve with grilled vegetables, meat or fish.
• Tabbouleh: Use the abundant flat leaves in a salad with bulgur, tomato, cucumber, lemon and olive oil.
• Gremolata: Mix parsley with lemon zest and garlic for a fresh Italian topping for roasted vegetables and hearty dishes.
• Soups and Stocks: Add stems to stocks and soups for aromatic depth, then finish with fresh leaves for color and brightness.
• Herb Butter: Blend chopped parsley with softened butter, garlic and lemon zest for bread, fish and vegetables.
• Fresh Garnish: Use the flavorful flat leaves on pasta, potatoes, salads, rice, eggs and other savory dishes.

Medicinal Uses

Parsley has a long history in traditional food and herbal practices, including culinary infusions and aromatic preparations. Traditional use does not establish medical effectiveness. This product is sold as culinary herb seed and is not intended to diagnose, treat, cure or prevent disease. Consult a qualified healthcare professional before using parsley medicinally, especially if pregnant, nursing, taking medication or managing a health condition.

Growing Directions

• Sunlight: Grow parsley in full sun to partial shade. In hot climates, afternoon shade can help extend the harvest.
• Soil: Use rich, well-drained soil with plenty of organic matter. Avoid waterlogged roots.
• Starting Seeds: Parsley can take 2 to 4 weeks to germinate. Soak seeds in warm water for approximately 24 hours before sowing, then cover lightly with soil.
• Planting: Start indoors several weeks before the last frost or direct sow outdoors when soil can be worked. Handle young roots gently when transplanting.
• Spacing: Thin seedlings to approximately 6 to 8 inches apart so plants have room to develop their large leaves.
• Watering: Keep soil consistently moist, especially during germination and dry spells. Mulch lightly around plants to retain moisture.
• Fertilizing: Enrich soil with compost and apply fertilizer according to soil-test recommendations or label directions.
• Harvesting: Harvest outer stems at the base while leaving the inner crown intact. Regular picking supports continued harvest. Parsley is biennial and may flower and set seed in its second year.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Great Customer Service: David answers all customer service questions, usually within a few minutes.

Order Giant of Italy Parsley Seeds Today

Grow your own fresh Giant of Italy parsley for flavorful sauces, soups and salads.

Important Disclaimer

• Herbal Use Disclaimer: Traditional herbal-use information is educational, not medical advice. Consult a qualified healthcare professional before using herbs medicinally.
• Variety Disclaimer: Natural variation may occur in leaf size, plant height, flavor and maturity. Results vary with climate, soil and gardening practices.
• Seed Storage: Store seeds in a cool, dry location away from direct sunlight. An airtight container helps protect seed viability.
• Planting Guidance: Planting dates and winter performance vary by region. Consult your local extension service for area-specific recommendations.
• Planting Seeds: Culinary uses refer to harvested leaves, not the seeds in this packet.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Fresh Giant of Italy Parsley Chimichurri

A bright, spoonable sauce made with harvested flat-leaf parsley. Makes approximately 3/4 cup, enough for 4 to 6 servings. Prep time: 15 minutes. Rest time: 15 minutes. No cooking required.

Ingredients

• 1 cup loosely packed harvested Giant of Italy parsley leaves and tender stems
• 2 garlic cloves, finely minced
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes, optional
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon freshly ground black pepper

Directions

1. Rinse the harvested parsley under cool running water. Dry thoroughly and remove tough stems.
2. Finely chop the parsley by hand so the sauce retains some texture.
3. Combine parsley, garlic, vinegar, oregano, pepper flakes, salt and black pepper in a bowl.
4. Stir in the olive oil until evenly combined. Let stand for 15 minutes, then taste and adjust seasoning.
5. Spoon over roasted vegetables, grilled meats or fish, or serve alongside crusty bread. Use a clean utensil for serving.

Options and Storage

• Milder sauce: Omit the red pepper flakes and use one garlic clove.
• Lemon option: Replace the vinegar with fresh lemon juice for a different flavor.
• Fresh sauce, not a preserve: This recipe is not tested for canning or room-temperature storage. Keep refrigerated at 40°F or below and use within 3 to 4 days, or freeze promptly in small portions.
• Serve safely: Refrigerate within 2 hours, or within 1 hour when temperatures exceed 90°F. Do not store this fresh garlic-and-oil mixture at room temperature.

Growing a Doomsday Garden by David Schulze