Parsley 'Big Italy' | Petroselinum crispum | Heirloom | Non-GMO | 100 Seeds

Parsley 'Big Italy' | Petroselinum crispum | Seeds | Heirloom | Non-GMO | 100 Seeds

Bright, bold, and incredibly productive, ‘Big Italy’ Parsley lives up to its name. With extra-large, flat leaves and robust flavor, this Italian-type parsley is ideal for culinary use—bringing fresh herbal notes to sauces, salads, soups, and marinades. Unlike curly varieties, Big Italy's flat leaves are easier to chop and pack a stronger flavor punch.

Slow to bolt and highly vigorous, this variety is perfect for garden beds, herb pots, and cut-and-come-again harvests.

SKILL LEVEL: Beginner-Friendly

Easy to grow from seed and tolerant of a range of conditions. Great for new gardeners or cooks looking to grow their own kitchen herbs.

Pollinator Friendly:

• Attracts hoverflies
• Supports beneficial wasps
• Blooms attract late-season pollinators if allowed to flower

Planting & Care Details:

• Light: Full Sun to Partial Shade
• Plant Height: 12–18"
• Spacing: 6–8" apart
• Watering: Keep evenly moist—do not allow to dry out completely
• Soil: Rich, well-draining soil
• Frost Tolerance: Biennial grown as annual; tolerates light frost
• Zones: 3–9

GERMINATION INSTRUCTIONS:

Soak seeds for 12–24 hours to improve germination. Sow ¼" deep indoors 6–8 weeks before last frost or direct sow outdoors in early spring. Germinates in 14–28 days.

TIPS FOR SUCCESS:

• Harvest outer leaves first and allow center to continue growing
• Mulch around base to retain moisture
• For a continuous harvest, sow every 3–4 weeks through mid-summer
• Let a few plants flower to attract beneficial insects and save seeds

Culinary & Garden Uses:

Perfect for chimichurri, tabbouleh, pesto, and garnish. Adds freshness to any savory dish and pairs well with lemon, garlic, and olive oil. Also used in bouquet garni and herbal butters.