Giant Flat-Leaf Parsley

Giant Flat-Leaf Parsley is a robust and flavorful herb that brings both beauty and practicality to your garden and kitchen. With its large, flat, dark green leaves, this variety offers a bold, aromatic flavor that enhances everything from soups and sauces to salads and garnishes. Known for its superior taste compared to curly parsley, Giant Flat-Leaf Parsley adds a more pronounced, fresh parsley flavor to dishes, making it a favorite in Mediterranean and European cooking. The plant thrives in full sun to partial shade and is incredibly easy to grow, making it perfect for gardeners of all skill levels. Giant Flat-Leaf Parsley is highly productive, yielding an abundance of leaves throughout the growing season, so you’ll always have fresh parsley on hand for your culinary creations. Its rich nutrient profile, packed with vitamins A, C, and K, as well as antioxidants, makes it a healthy addition to your diet. This hardy herb can even tolerate light frost, extending its harvest season and allowing you to enjoy fresh parsley longer.

Also Known As: Italian Parsley, Plain-Leaf Parsley, Flat Italian Parsley, Culinary Parsley, Garden Parsley, Flatleaf Herb, Chef’s Parsley, Flat Green Parsley, Smooth-Leaf Parsley, Italian Flatleaf Parsley.

Plant Name:	Parsley, Giant Flat-Leaf
Latin Name:	Petroselinum crispum
Days to Germinate:	14-28
Days to Harvest:	80
Plant Height:	12 - 18 Inches
Spread:	12 Inches
Growth Habit:	Bush
USDA Zones:	4-9
Lifespan:	Biennial
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 18 inches apart. This formation of ridges will help with drainage.

Planting:

Parsley grows best in cool-to-moderate temperatures, between 50F-70F. Plant Parsley in the spring when the soil temperature is at least 60F, about 2-4 weeks after the last frost in spring.

Starting Indoors: For an earlier harvest, you may optionally start planting indoors in containers 8-10 weeks before the last expected frost date in Spring, keeping seedlings at least 55F. Harden off then transplant seedlings outdoors in a sunny location when the soil temperature is reliably above 55F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the holes, burying some of the stem in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting.

Directly Sowing: If directly sowing outdoors, plant in spring when the soil warms to at least 55F. For fall crops, direct sow seeds outdoors 10-14 weeks before the first frost. Since Parsley can tolerate light frosts and temperatures as low as 10F, plant in containers if fall planting and prepare to bring indoors in climates with severe winters.

To plant, make holes 1/2 inch deep and spaced 8-12 inches apart down the rows of raised beds. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting. If you want a continuous supply throughout the fall, you can sow seeds every 2-3 weeks.



12-24 inches

Planting Depth:	1/2 inch
Within-Row Spacing:	8-12 inches
Between-Row Spacing:

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2-3 times a week. Sandy soils may need to be watered more often than heavy clay soils.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig to deeply to prevent from cutting the feeder roots.

Fertilizing: Parsley does not require frequent fertilization. If plants are smaller than expected, you may optionally apply a light dressing of a complete fertilizer, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Harvest parsley when plants grow at least 6 to 8 inches tall and have developed a strong root system, around 70 to 90 days from planting. Begin harvesting when the plant is mature, but still vibrant and before it starts flowering. Cut the outer leaves at the base of the plant using sharp scissors or garden shears, leaving the inner leaves and growing tips intact to encourage continuous new growth. For ongoing harvests, take care to remove leaves regularly, but try not to harvest more than one-third of the plant at once to avoid stunting its growth. If the plant begins to form flower stalks, cut them off immediately to prevent it from bolting and to promote more leaf production.