Giant Italian Flat-Leaf Parsley Seeds Vilmorin - Intense Aroma

Giant Italian Parsley Seed Packet Vilmorin (Reference: 3790542) represents the very best of herb seed for every gardening enthusiast. This historic variety, native to the Mediterranean regions and grown since the days of the Greeks and the Romans, offers broad, flat leaves of an intense green, known for their authentic flavour and their pronounced scent. Vilmorin, the French reference in seed since 1743, guarantees optimal germinating quality for this essential variety.

Uses and benefits of giant Italian parsley

Giant Italian parsley is the essential kitchen herb of your vegetable garden. Its broad flat leaves offer a generous surface for picking and a more intense taste than the curly-leaved varieties. This plant suits the needs of demanding cooks, amateur gardeners and catering professionals alike.

Ideal for flavouring and garnishing fresh salads, raw vegetables, grilled meats, fish, omelettes and soft cheeses. Giant Italian parsley also excels in making sauces such as persillade, green pesto or sauce gribiche. Its leaves keep perfectly frozen or dried, letting you enjoy its benefits all year round.

Botanical features and characteristics

This biennial variety (Petroselinum crispum var. neapolitanum) is marked by its leaves cut into broad, flat segments, of a glossy dark green. Giant Italian parsley reaches a height of 25 to 40 cm and forms dense, well-filled clumps. Its vigorous growth allows regular picking from 6 to 8 weeks after sowing.

This variety has excellent cold resistance down to -8°C and a good drought tolerance once established. Its tap roots let it draw nutrients from well below the surface, guaranteeing a concentrated flavour and remarkable staying power even in hot weather. The seed stays viable for 2 to 3 years if kept in good conditions.

Sowing, growing and care

Sowing giant Italian parsley is done from March to August outdoors or in a window box. To speed up germination, soak the seed for 24 hours in warm water before sowing. Sow in rows 20 cm apart, burying the seeds 1 cm deep. The optimal germination temperature lies between 15 and 20°C, with emergence in 15 to 21 days.

Go for a partly shaded position in summer and a sunny one in spring and autumn. Parsley likes cool, humus-rich and well-drained soils, with a neutral to slightly alkaline pH (6.5 to 7.5). Keep the soil consistently moist without waterlogging. Thin the plants to 10-15 cm apart to help them develop.

Care comes down to regular watering, a light hoeing to aerate the soil and removing weeds. Cut off the flower stalks as soon as they appear, to keep the tender leaves coming.

Expert advice and crop pairings

For a spread-out crop, make successive sowings every 3 weeks from April to July. Giant Italian parsley goes perfectly with radishes, carrots, tomatoes and basil in a compact vegetable plot. This pairing makes the best use of space and creates natural synergies between the plants.

For growing in pots, choose a container at least 20 cm deep with drainage holes. Mix general-purpose compost with garden compost for a nutritious growing medium. Place your window boxes on a balcony facing east or west to get moderate sunshine.

A professional tip: always pick the outer leaves first, cutting the stems 2 cm above the ground. This technique stimulates regrowth from the heart and extends the picking season. Avoid taking more than a third of the plant at a time, to keep it vigorous.

For catering professionals, this variety allows a consistent standard in preparation thanks to its uniform leaves and its constant taste. Round out your herb range with large-leaved basil, chives and tarragon for a complete palette of flavours.

Technical specifications