Sunlight: Choose a location that receives full sun to partial shade. Parsley prefers at least 6 hours of sunlight daily but can tolerate some afternoon shade in hotter climates.

Soil: Prefers well-drained, fertile soil with a pH between 6.0 and 7.0. Amend the soil with compost or well-rotted manure to enhance fertility and drainage.

When to Plant: Parsley is a cool-season herb that can be planted in early spring or late summer for a fall harvest. Start seeds indoors 8-10 weeks before the last expected frost date, or sow seeds directly in the garden once the soil can be worked.

Starting Indoors: Sow seeds 1/4 inch deep in seed-starting mix. Keep the soil moist and maintain a temperature of 70-75°F (21-24°C). Transplant seedlings outdoors when they have 2-3 true leaves and the danger of frost has passed.

Direct Sowing: Sow seeds directly in the garden 1/4 inch deep and 1-2 inches apart in rows spaced 12-18 inches apart. Parsley seeds can be slow to germinate, taking 2-4 weeks. Soak seeds in warm water overnight before planting to speed up germination.

Watering: Keep the soil consistently moist but not waterlogged. Water parsley regularly, especially during dry periods. Mulch around the plants to retain soil moisture and suppress weeds.

Fertilization: Parsley benefits from moderate feeding. Apply a balanced fertilizer or compost at planting time. Side-dress with compost or a balanced fertilizer every 4-6 weeks during the growing season.

Mulching and Weeding: Apply a layer of mulch around the plants to retain soil moisture, suppress weeds, and keep the soil temperature consistent. Hand-pull weeds carefully to avoid disturbing the shallow roots of the parsley.

Thinning: Thin seedlings to stand 6-8 inches apart to prevent overcrowding and ensure proper air circulation.

Pest and Disease Management: Parsley is relatively pest-resistant but can occasionally suffer from aphids and fungal diseases like powdery mildew. Use organic pest control methods like neem oil or insecticidal soap if necessary. Ensure good air circulation to prevent fungal issues.

When to Harvest: Parsley can be harvested once the plants have at least 8-10 mature leaves, typically 70-90 days after planting.

How to Harvest: Harvest individual leaves or cut entire stems from the outer parts of the plant, allowing the inner leaves to continue growing. Regular harvesting encourages new growth and prolongs the harvest period.

Storing Fresh Parsley: Freshly harvested parsley can be stored in the refrigerator for up to a week. Place the stems in a glass of water and cover the leaves loosely with a plastic bag. For longer storage, parsley can be dried or frozen.

Culinary Uses: Italian Giant Parsley is versatile and can be used fresh in salads, soups, sauces, and as a garnish. It is also excellent for making pesto, chimichurri, and other herb-based sauces. Use it fresh or dried in various dishes to enhance flavor.