Giant Italian Parsley

Giant Italian Parsley

70 Days. This hardy, easy to grow herb has a rich, strong flavor. The leaves are an excellent source of vitamins A, C and K. A great addition to soups, stews, vegetables and more. It can be sown in the garden and grown in pots. It can even be grown inside. A great addition to home gardens. Annual.

Open Pollinated. Non-GMO. Heirloom.

*Approximately 300 Seeds

Maturity: 70 Days

Germination: 10-28 Days

Light Requirements: Partial shade to full sun

Planting Depth: 1/4”

Start Indoors: 6-8 weeks before the average last frost

Soil Requirements: Fertile, well-drained

Plant Spacing: 12-14”

Plant Height: 12-18”

Row Spacing: 20-24”

Plant Spread: 12-14”

Growing Instructions

Start the seeds indoors 6-8 weeks before the average first frost date. The seeds can be soaked for 24 hours before sowing to speed germination. Plant 2-3 seeds per pot or cell 1/4” deep. Use a heat mat to help increase germination. Keep the seeds moist, not wet.  Thin the seedlings to 1 per pot or cell after the first set of true leaves appear. Transplant the plants outside when the temperatures remain above 65°F. Harden off the plants before transplanting.

Plant in fertile, well-drained soil with a pH of 5.5-6.7 in an area that receives partial shade to full sunlight. Before planting, mix 3-4” compost and manure into the top 6” of soil. Add a balanced fertilizer to the soil every 4-6 weeks. Add 2-3” of mulch around the base of the plant to help retain moisture, keep the roots cool and suppress weeds. Water when the soil is dry 1” down. To help prevent disease, water at the base of the plant. Begin harvesting the leaves about 60 days after planting. Harvest the outer leaves first. The plant can be harvested throughout the season.