In stock

Parsley Seeds - Italian Giant - Petroselunum crispum

Regular price: $5.99

Unit price: per

Petroselinum crispum - Non-GMO, Open-Pollinated, Heirloom, Untreated
Superior Culinary Flavor: Prized by chefs for its robust, sweet, and bright flavor that far surpasses its curly-leafed cousins. The essential ingredient for authentic Italian sauces, pestos, and gremolata.
Large, Productive Leaves: This variety lives up to its "Giant" name, producing large, flat, deep green leaves on strong stems, making harvesting quick and easy.
Cut-and-Come-Again: Provides a continuous harvest throughout the growing season. Simply snip the outer leaves as needed, and the plant will continue to produce new growth from the center.
Hardy & Resilient: A cool-season biennial that is wonderfully productive in its first year and will often overwinter in milder climates to provide a super-early spring harvest.
Essential for Pollinators: If allowed to flower in its second year, the blossoms are highly attractive to beneficial insects like parasitic wasps and other small pollinators.
Swallowtail Butterfly Host Plant: A must-have for butterfly gardens! Serves as a primary food source for the beautiful Black Swallowtail butterfly caterpillars.

$5.99

Quantity

USDA Hardiness Zones

2, 3, 4, 5, 6, 7, 8, 9, 10, 11

USDA Zones 2-11 - Parsley is grown as a cool-season annual in most zones. It is a biennial plant that will survive the winter and produce seed in its second year in Zones 5-9.

Best Performance - Achieved in Zones 4-8, where it can be planted in early spring and harvested continuously through fall. The mild summer temperatures in these regions prevent bolting and keep the leaves tender and flavorful.

Northern Zones (2-4) - Start seeds indoors 6-8 weeks before the last frost to ensure a long harvest season. Parsley thrives in the cooler summers of these zones and is very frost-tolerant in the fall.

Hot Climate Zones (9-11) - Parsley performs best as a fall, winter, and spring crop. Sow seeds in late summer or early fall for harvesting through the cooler months. It will struggle and may bolt in intense summer heat; providing afternoon shade can help extend its season.

Soil Temperature - Germination is notoriously slow and requires soil temperatures between 50-75 degrees F. Soaking seeds prior to planting can help speed up the process.

Growing Season - As a biennial, parsley focuses on lush leaf production in its first year. If it survives the winter, it will send up a flower stalk in its second year. For the best culinary leaves, it is typically grown as an annual.

Learn more about USDA Hardiness Zones here

USDA Hardiness Zones

2, 3, 4, 5, 6, 7, 8, 9, 10, 11

USDA Zones 2-11 - Parsley is grown as a cool-season annual in most zones. It is a biennial plant that will survive the winter and produce seed in its second year in Zones 5-9.

Best Performance - Achieved in Zones 4-8, where it can be planted in early spring and harvested continuously through fall. The mild summer temperatures in these regions prevent bolting and keep the leaves tender and flavorful.

Northern Zones (2-4) - Start seeds indoors 6-8 weeks before the last frost to ensure a long harvest season. Parsley thrives in the cooler summers of these zones and is very frost-tolerant in the fall.

Hot Climate Zones (9-11) - Parsley performs best as a fall, winter, and spring crop. Sow seeds in late summer or early fall for harvesting through the cooler months. It will struggle and may bolt in intense summer heat; providing afternoon shade can help extend its season.

Soil Temperature - Germination is notoriously slow and requires soil temperatures between 50-75 degrees F. Soaking seeds prior to planting can help speed up the process.

Growing Season - As a biennial, parsley focuses on lush leaf production in its first year. If it survives the winter, it will send up a flower stalk in its second year. For the best culinary leaves, it is typically grown as an annual.

Learn more about USDA Hardiness Zones here

Planting Tips

When to Sow:
Start seeds indoors 6-8 weeks before your last frost date. Or, direct sow in the garden in early spring as soon as the soil can be worked. For fall and winter harvests in warm climates, sow seeds in late summer.

Sowing and Germination:

Seed Prep (Recommended): To speed up the notoriously slow germination, soak seeds in warm water for 12-24 hours before planting.

Seed Depth: Plant seeds 1/4 inch deep.

Soil: Parsley thrives in rich, moist, well-draining soil. Incorporate a generous amount of compost before planting.

Germination: Be patient. Germination can take 14 to 30 days. It is critical to keep the soil consistently moist throughout this period.

Transplanting and Spacing:

Hardening Off: If you started seeds indoors, gradually acclimate the seedlings to outdoor conditions over 7-10 days before planting them in the garden.

Transplanting: Plant seedlings into the garden after your last frost date.

Spacing: Space plants 10-12 inches apart.

Ongoing Care:

Light: Plant in a location that receives full sun to partial shade. In hot climates, partial afternoon shade is ideal to prevent stress and scalding.

Water: Parsley requires consistent moisture to produce tender, flavorful leaves. Do not allow the soil to dry out completely. Mulching can help retain soil moisture.

Fertilizing: Feed plants with a balanced liquid fertilizer every 4-6 weeks to encourage vigorous leafy growth, or side-dress with compost mid-season.

Harvesting: Begin harvesting once the plant has a good number of leaves. Harvest the larger, outer leaves first, cutting the stems near the base of the plant. This allows the inner leaves to continue to develop and ensures a continuous supply.

Planting Tips

When to Sow:
Start seeds indoors 6-8 weeks before your last frost date. Or, direct sow in the garden in early spring as soon as the soil can be worked. For fall and winter harvests in warm climates, sow seeds in late summer.

Sowing and Germination:

Seed Prep (Recommended): To speed up the notoriously slow germination, soak seeds in warm water for 12-24 hours before planting.

Seed Depth: Plant seeds 1/4 inch deep.

Soil: Parsley thrives in rich, moist, well-draining soil. Incorporate a generous amount of compost before planting.

Germination: Be patient. Germination can take 14 to 30 days. It is critical to keep the soil consistently moist throughout this period.

Transplanting and Spacing:

Hardening Off: If you started seeds indoors, gradually acclimate the seedlings to outdoor conditions over 7-10 days before planting them in the garden.

Transplanting: Plant seedlings into the garden after your last frost date.

Spacing: Space plants 10-12 inches apart.

Ongoing Care:

Light: Plant in a location that receives full sun to partial shade. In hot climates, partial afternoon shade is ideal to prevent stress and scalding.

Water: Parsley requires consistent moisture to produce tender, flavorful leaves. Do not allow the soil to dry out completely. Mulching can help retain soil moisture.

Fertilizing: Feed plants with a balanced liquid fertilizer every 4-6 weeks to encourage vigorous leafy growth, or side-dress with compost mid-season.

Harvesting: Begin harvesting once the plant has a good number of leaves. Harvest the larger, outer leaves first, cutting the stems near the base of the plant. This allows the inner leaves to continue to develop and ensures a continuous supply.

Parsley Seeds - Italian Giant - Petroselunum crispum

Cultivate your garden with timeless wisdom

We believe in steady growth and deep roots. The Mindful Grower is your sanctuary for thoughtful gardening advice, sustainable practices, and the kind of plant wisdom that connects you to the earth beneath your feet.