Parsley – Italian Giant

Apium – Italian Giant

• Growing Temp 60°F – 70°F

• Days to Maturity 75-90 days

Ease of Cultivation and Culinary Use: Italian Giant Parsley is a biennial herb known for its large, flat leaves and robust flavor, making it a favorite in Mediterranean cooking. This variety is relatively easy to grow, thriving in well-drained soil and enjoying full sun to partial shade. It is commonly used in various dishes, from sauces to salads, providing a fresh and vibrant taste that enhances the overall flavor profile.

Direct Sowing: For direct sowing, plant Italian Giant Parsley seeds outdoors after the last frost in well-drained soil that is rich in organic matter. Sow the seeds about ¼ inch deep and space them 8-10 inches apart in rows that are 12-18 inches apart. Germination can take 14–30 days, so keep the soil consistently moist to promote sprouting. Ensure the plants receive adequate sunlight for optimal growth.

Early Sowing for Seedlings: To start early, sow Italian Giant Parsley seeds indoors 6–8 weeks before the last expected frost. Use seedling trays filled with quality potting mix, lightly covering the seeds with soil. Maintain a temperature around 70°F for optimal germination. Once the seedlings have developed several true leaves and the danger of frost has passed, transplant them outdoors, ensuring proper spacing for healthy growth.

Harvesting: To determine when Italian Giant Parsley is ready for harvest, look for healthy plants with large, well-formed leaves, typically within 75-90 days. You can begin harvesting once the leaves are robust, snipping off sprigs as needed. The best time to harvest is in the morning after the dew has dried, as this is when the essential oils are most concentrated. Regular harvesting encourages bushier growth and ensures a fresh supply of parsley throughout the growing season.