Italian Giant parsley is also known as “Giant of Italy.” These big, bushy plants produce huge, dark green leaves with a rich, strong flavor. This variety is a biennial in Illinois; it grows the first year, and blooms the second.
Uses for Italian Giant parsley include salads, soups, stews, and sauces. In the garden, it attracts a variety of beneficial insects, including black swallowtail butterfly larvae.
Parsley is a slow but reliable germinator. Soak seeds for 24 hours before planting to speed up germination. Plant in a sunny location, spacing plants 6–8 inches apart. This variety can be grown in containers. Parsley requires well-fertilized soil and will not grow if soil is not amended.
Harvest leaves in the morning for the best flavor. Take a sprig or two starting with the outside stalks first. Be sure to cut at ground level; if you cut the leafy tops and leave the stems, the plant will be less productive.
Use the fresh herb immediately or place it in a glass of water and refrigerate until needed. Parsley can also be frozen or dried.
Allow parsley plants to flower, leaving a few flowers on the plant until they turn brown. Cut flowers off with scissors and place them in a paper bag to dry out (about two weeks).
Remove dried parsley flowers from the paper bag and crush them to release the seeds. Gently blow to remove the debris, and the parsley seeds will be left behind.
Store the seeds in a cool, dry place for up to one year.