Giant of Italy Parsley Seeds - (Petroselinum crispum var. latifolium)

Giant of Italy Parsley - The Cornerstone Herb for Rich Flavor

We gained an appreciation for what parsley contributes to dishes while learning to make traditional Italian recipes, especially those long-simmered late summer tomato sauces. That's where we discovered the remarkable difference of Giant of Italy Flat Leaf Parsley. Unlike the common curly type often used just for garnish, its deep, rich, almost savory herbaceous complexity doesn't just sit politely on top; it melts right into the heart of a dish, deepening the sweetness of tomatoes and roasted garlic while adding its own perfect counterpoint. We quickly realized that growing our own delivered flavor worlds apart from anything store-bought, and thankfully, this robust heirloom became an easy, productive staple right in a simple container on our deck. For unlocking serious flavor in your kitchen, this is the parsley we wholeheartedly recommend.

Details

Giant of Italy Parsley is a highly regarded, large-leaved cultivar of flat-leaf parsley, often referred to simply as Italian parsley. Distinct from ruffled curly types, it's prized for its broader leaves and more potent flavor. This herb typically grows as an erect, bushy biennial, forming a lush rosette of foliage in its first year, usually reaching 1 to 1.5 feet tall and about 1 foot wide. The leaves are characteristically large, flat, smooth, dark green, glossy, and deeply divided (tripinnate). They are supported on strong, upright, cylindrical, grooved, and hollow stems. While leaves are primary, the stems are also flavorful. It develops a taproot system with slender, fibrous roots that can explore deeply. Parsley is quite cold tolerant, described as frost hardy, with leaves often harvestable into the low 20s °F. It possesses a fresh and characteristic parsley scent linked to its essential oils. Giant of Italy can be grown as an annual across many USDA Zones (typically 3-9 for reliable overwintering).

History

The parsley species (Petroselinum crispum) is native to the central and eastern Mediterranean region, with cultivation dating back to ancient times (Egypt, Greece, Rome) for culinary, medicinal, and ceremonial purposes. Its name derives from the Greek petroselinon ("rock celery"). Spreading northward through Europe during the Middle Ages, it became a garden staple.

While the specific historical pinpoint of the 'Giant of Italy' cultivar is less documented, it’s consistently described as an Italian strain and firmly established as an heirloom, open-pollinated type. It represents the traditional robust flavor favored in countless Mediterranean and European dishes for generations.

Uses 

Giant of Italy Parsley is primarily cherished for its superior, robust flavor, noticeably stronger than curly varieties, making it the preferred choice for cooking where flavor is key. Described as fresh, green, slightly peppery, and herbaceous, its taste holds up well to heat and even drying (though fresh is best). The large, flat leaves are also significantly easier to wash and chop.

This versatile herb is a cornerstone in many kitchens. Use its flavorful leaves and stems chopped fresh as a vibrant seasoning or garnish for nearly any savory dish – soups, stews, sauces, vegetables, potatoes, rice, fish, poultry, eggs. It's essential in classics like tabbouleh, gremolata, chimichurri, and bouquet garni (stems work well here). Italian parsley stems can infuse flavor into stocks and sauces without coloring the dish. Chop leaves for stuffed grape leaves, dressings, marinades, or potato salads. While the roots are edible, they are less commonly used than specific root parsley varieties.

Beyond the kitchen, Giant of Italy Parsley offers significant garden value. Its lush green foliage provides attractive texture as an edging plant, in mass plantings, or in containers. If allowed to flower in its second year, the greenish-yellow umbels resemble Queen Anne's Lace and act as an excellent insectary plant. They are powerful magnets for crucial beneficial insects, including tiny parasitic wasps (controlling caterpillars like cutworms) and hoverflies (whose larvae devour aphids), along with other pollinators like bees. Furthermore, parsley serves as a vital host plant for the larvae of the Black Swallowtail butterfly ("parsleyworms") – a welcome sight for butterfly enthusiasts. 

Companion Planting

Parsley's main companion benefit comes when its second-year flowers attract beneficial insects, indirectly helping nearby plants like Asparagus (deterring asparagus beetle), Tomatoes, Roses, Corn, Beans, and Peppers (by hosting predators of their common pests). Ensure good air circulation. 

Avoid planting near known antagonists like Fennel. Remember to follow good crop rotation principles regarding its Apiaceae family relatives (carrots, celery, dill).

Planting and Growing Tips

Giant of Italy Parsley is straightforward once established but requires patience with germination. As a biennial, it's often grown as an annual for best leaf flavor, as flowering in the second year can reduce leaf quality. It prefers rich, fertile, well-drained but consistently moist soil and thrives in full sun to partial shade (crucial afternoon shade in hot climates prolongs harvest and prevents stress). Amend soil generously with compost. While heat tolerant relative to curly types, protection from intense afternoon sun is still beneficial.

Parsley seeds are notoriously slow and sometimes uneven to germinate (2-5 weeks). Soaking seeds overnight in warm water is highly recommended. Start seeds indoors 6-8 weeks before the last frost or direct sow after frost danger. Sow shallowly (¼ inch deep) in warm soil (ideally 60-75°F). Thin established seedlings to 6-12 inches apart. Maintain consistent moisture, never letting the soil dry out completely. Mulch helps greatly. Parsley is a moderate feeder; supplement compost with compost tea or balanced liquid fertilizer once or twice. Remove first-year flower stalks promptly to encourage leaf growth, or let some plants flower in year two for beneficial insects and seed saving.

For container growing, choose a deep pot (at least 12 inches) to accommodate the taproot, ensure excellent drainage, and use quality potting mix. Water consistently (potentially daily in heat) and fertilize sparingly with diluted liquid fertilizer. Provide winter protection in colder zones if attempting to overwinter.

Harvesting Tips

Begin harvesting Giant of Italy Parsley once plants have several leafy stems, typically 70-90 days from planting. Harvest the outer leaves and stems first, cutting near the base with sharp scissors. This encourages continuous new growth from the center. Avoid taking more than 1/3 to 1/2 of the foliage at once. Harvest in the morning for best flavor. Regular harvesting promotes bushier plants. Fresh parsley is preferred, but leaves can also be dried or frozen. 

Learn More

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