Herb 'Italian Parsley'

Petroselinum crispum — Giant of Italy Parsley
Giant of Italy is a flat-leaf parsley variety prized for its large, dark green leaves and rich flavour. Strong, upright stems make it especially productive and easy to harvest, while its high yields ensure a steady supply for kitchen or market use. Excellent fresh in salads, sauces, and garnishes, or dried for longer storage, this hardy biennial thrives in full sun to partial shade.

DETAILS:

QTY: 150

SITE: Sun

TYPE: Biennial

DEPTH: 1/4 - 1/2"

GERMINATION: 14-30 Days at 18-20°C

MATURITY: 75 Days

HEIGHT: 18-20"

SPACING: See below

HOW TO GROW:

Planting:

• When to Plant: Parsley seeds can be started indoors 6-8 weeks before the last frost, or sown directly in the garden after the last frost has passed. Parsley germination is notoriously slow and can be improved by soaking the seeds in warm water for 24 hours before planting.

• Where to Plant: Choose a location with full sun to partial shade. In hot climates, partial shade will prevent the plants from bolting (flowering and going to seed) and keep the leaves tender.

• Sowing Seeds: Sow seeds about 1/4 inch deep. Space them 2-3 inches apart. Once the seedlings are a few inches tall, thin them to 8-12 inches apart to give them room to grow.

Soil & Fertilizing:

• Soil Preference: Parsley thrives in fertile, well-drained soil that is rich in organic matter. It prefers a slightly acidic to neutral pH (6.0-7.0). Before planting, amend the soil with compost or well-rotted manure.

• Fertilizing: Parsley is a relatively heavy feeder compared to other herbs. A balanced, all-purpose fertilizer can be applied every 4-6 weeks during the growing season, or you can use a consistent application of compost tea or a liquid organic fertilizer.

Watering:

• Keep the soil consistently moist, especially during germination and throughout the growing season. Do not let the soil dry out completely, as this can stress the plant and make the leaves tough and less flavorful.

Pests & Diseases:

• Parsley is generally a hardy plant. Common pests include aphids and parsley worms (the caterpillars of the black swallowtail butterfly). The caterpillars can quickly strip a plant of its leaves, so many gardeners plant extra parsley to share with these beneficial pollinators. Hand-picking the caterpillars can help manage the population.

• Fungal diseases like powdery mildew can occur in humid conditions. Ensure good air circulation by providing adequate spacing between plants.

Harvesting:

• For Leaves: You can begin harvesting parsley leaves once the plant has a few stems. For a continuous harvest, cut the outer stems at the base of the plant. This encourages new growth from the center. Avoid harvesting more than one-third of the plant at a time. The best flavor is achieved before the plant begins to flower.

• For Seeds: In the second year of growth, the plant will produce flowers and then seeds. The seeds are edible and can be harvested once the flower heads have dried and turned brown. Cut the entire stalk and place it in a paper bag in a warm, dry area to allow the seeds to fall off.

Tips for Success:

• Biennial Nature: While parsley is a biennial, it is often grown as an annual because the leaves lose their flavor and the plant goes to seed in the second year. To have a continuous supply of fresh leaves, plant new seeds each year.

• Bolting: Like cilantro, parsley will bolt in hot weather. To prolong the leaf harvest, provide some afternoon shade and ensure consistent moisture.

• Wintering Over: In milder climates, you can cover your parsley with mulch in the fall to help it survive the winter and provide an early spring harvest.

• Companion Planting: Parsley is an excellent companion plant for asparagus, tomatoes, roses, and corn. It can help deter pests and attract beneficial insects.