Parsley varieties: the most productive and fragrant varieties for growing

What does parsley look like?

Many gardeners grow this plant. Therefore, the appearance of parsley from the photo and description is familiar to almost everyone. This spice is valued for its flavor properties in cooking. Adherents of alternative medicine use this plant in their recipes due to its high content of beneficial substances. This crop is unpretentious and can be easily grown in open ground, in a greenhouse or at home on a windowsill.

Parsley perennial plant

Petrushka is a desperate farce hero, a bully and a loudmouth. Together with him, the people laugh at their sins for the fourth century in a row. And it has a namesake - garden parsley. Green, curly, leafy and root-bearing.

Garden parsley has an even longer biography than a theatrical puppet. Belongs to the celery (umbrella) family. In Latin it is called ptroselinum - i.e. growing on a stone. This is a biennial plant.

The best varieties of leaf parsley for open ground

The best varieties are used to grow parsley for greens. They are the most common because they manage to produce crops in areas where the climate is unfavorable. For this purpose, varieties with a short ripening period are taken. To obtain parsley for the Moscow region, varieties with medium or late maturity are suitable. From them you can get a good harvest of green mass and make preparations for the winter.

The leafy varieties of this crop are distinguished by their juicy greens and bright colors. Parsley is beneficial for hypertensive patients, for people suffering from edema due to heart disease. The herb infusion has a diuretic effect and is useful for improving kidney function. Parsley is often used in cosmetology. It lightens unnecessary pigmentation and clears the skin of rashes.

Leaf parsley Bogatyr

This variety creates a rosette up to 40 cm in size from large leaf blades of dark green color. According to the description, this parsley has:

• good shade tolerance;
• ability to resist sclerotinia and wet rot;
• bright persistent aroma;
• unpretentiousness.

The Bogatyr variety gives a good harvest. From 1 square meter you get up to 3 kg of green mass. This spice is suitable for an open garden bed. It produces several harvests in one summer season. From the time of sowing until maturity is reached, 65 days pass. Pre-winter planting of seeds is also practiced.

Parsley Breeze

A striking variety, it produces a dense rosette of highly ruffled foliage with wavy edges and jagged feathers. The cylindrical petioles extend up to 35 cm in length. As a result, the leafy upright rosette rises to a height of 50 cm. The greenery of this parsley has a dark shade.

This variety remains fresh for a long time, thanks to the moisture accumulated in the thick root. Therefore it is suitable for long-term transport. If all storage conditions are met, freshness is maintained for seven days.

Important!

This variety has particularly delicate greens and a pronounced aroma. Therefore, it is used to prepare marinades and pickles, and added fresh to salads and soups.

Leaf parsley Italian giant

The seeds of this vegetable crop germinate quickly. The variety belongs to an early species and produces the first greenery for cutting within 60 days after planting. Parsley forms a large rosette up to 0.6 m in size. The leaves have a pronounced aroma. After cutting, the foliage remains fresh for more than seven days. The variety belongs to the cold-resistant group. It is suitable for pre-winter cultivation. For this purpose, its seeds are sown in November. Then the first harvest can be harvested in April. Fruiting lasts until August. From one square meter of plantings, summer residents remove up to 3 kg of tasty spice.

Parsley Curly Slavic

Ordinary leaf parsley with curly leaves, which are worthy of becoming a real decoration for the holiday table, has an excellent spicy taste. The curly leaves of this parsley form a dense bush. After cutting, this variety remains fresh for a long time. The variety is mid-season. After germination of seedlings, maturation occurs after 70 days.

Parsley Gloria

The maturity of this variety occurs 65 days after germination of the first shoots. The rosette of this plant contains up to 25 dark green leaves, divided into large lobes. The variety is distinguished by its aroma. After cutting, the root system quickly produces lateral shoots and the greenery grows again in a short time. Leaves can be cut off constantly when the stem reaches a length of more than 10 cm. Gloria's yield is up to 1.5 kg per square meter of area. The variety is suitable for planting in spring in April or for pre-winter cultivation in November.

Parsley Mooskrause

This variety was bred by German breeders. It belongs to the early ones. Foliage ripening occurs 45 days after germination of seedlings. This spice variety tolerates drought and low temperatures well. To obtain a high yield, it is more convenient to grow Mooskrause parsley in a greenhouse or greenhouse. The leaves of this parsley are small, with strongly corrugated edges. They do not wither for a long time after cutting.

Parsley Titan

The variety developed by Dutch breeders is highly productive. After sprouting, its greens mature in 70 days.

Distinctive properties of the Titan variety:

• the socket is located vertically;
• the rosette contains many dark green leaves;
• leaf blades are large;
• persistent spicy aroma;
• delicate taste of foliage;
• after processing, retains the brightness of the shade.

Parsley Astra

This variety is the product of the work of Czech breeders. It can be grown in summer cottages on an open ridge or in a greenhouse. Astra is also suitable for farming on an industrial scale.

Main characteristics of Astra parsley:

• leaf rosette raised;
• the delicate leaves are large, with strongly corrugated edges;
• the roots are hard and unsuitable for food;
• technical maturity occurs 55 days after germination;
• the yield is high and amounts to 5 kg per square meter of area.

Parsley Beads

The ripening period for greens of this variety is 55 days after the sprouts appear. The culture forms a semi-raised rosette of green foliage up to 40 cm high. The medium-sized leaves are very delicate, with a delicate aroma. The variety is suitable for universal use. From 1 square meter its yield is 2 kg of greenery. The foliage is suitable for freezing, drying, preparing soups, sauces and main courses.

Parsley Universal

This parsley can only be grown in the south of the country, since it is a late-ripening plant. From the moment the sprouts appear to full ripening, at least 90 days pass. If the weather is unfavorable, this period increases to 150 days. The plant forms a semi-vertical rosette of large dark green leaves. After cutting off part of the foliage, the rosette quickly grows back.

On a note!

This variety is called “Universal” for good reason. In addition to tender and juicy foliage, it produces tasty small root vegetables.

Sandwich leaf parsley

The variety is classified as mid-season. It takes 80 days from germination to full maturity. Sandwich parsley produces succulent foliage with a strong flavor. The plant forms a semi-vertical rosette of leaves. Greens are cut throughout the season as needed. After cutting, it stays fresh for a long time. The shoots remain green until the first frost. This variety of vegetable is especially productive. It gives up to 4.2 kg per square meter of planting.

Parsley Carnival

The variety forms a large rosette of large dark leaves. The leaf plates have deep cuts and a smooth surface. Parsley Carnival produces a lot of greenery of excellent presentation. After each cutting, the rosette is quickly restored. The variety is classified as mid-season. The ripening of greenery occurs 90 days after germination of seedlings.

Characteristics and description

The cultivation of parsley for food began in the 9th century. Now it is grown in all household plots. Summer residents often argue: is parsley a vegetable or not? There is only one answer: a vegetable, because the leaves and roots are used for food.

It belongs to a perennial culture and is part of the umbelliferous genus. The rhizome of leaf parsley is spindle-shaped and thick, 25-35 cm long. The stems are strongly branched, erect, rounded. The leaves are matte underneath and glossy on the upper side. The flowers are small, collected in complex umbels at the ends of the branches, and the seeds are round. You can see what parsley looks like in the photo.

Compound

The plant is used as medicinal biocomponents in dietetics, phytocosmetology, and medicine. On its basis, many vitamin-preventive, anti-aging, and medicinal recipes are compiled. The structure of the plant includes iron, potassium, calcium, selenium, phosphorus, sodium, manganese, starch, dietary fiber, folic acid, organic acids, saturated fatty acids, vitamins of various groups.

Important! The seed and leaves have diuretic properties and improve the excretion of salts from the body.

Productivity

The spice rises very quickly. The first harvest can be harvested in a month. The greenery is cut until flower stalks form. Root parsley is harvested after late white cabbage. Leaves are cut at the level of the root head. Store it like carrots.

Greens are planted by seeds, which appear and ripen in the second year. To do this, leave the heads with the seed on the shoot. Then the grass is cut and dried, after 2-3 days the seed is collected, and the unnecessary husk is removed. The frost-resistant crop grows at minus 5 degrees. Gardeners cut fresh greens from early spring to late autumn.

Proper use of the root

You may be interested in: Parsley varieties: the most productive and fragrant varieties for growing

In addition to the foliage, parsley root has beneficial properties. Therefore, it is also used in cooking and for the preparation of medicines. Parsley rhizome can be:

• marinate;
• boil;
• add to salads, after chopping on a grater;
• add to homemade preparations for the winter.

After extracting the root from the soil, it is washed under running water, dried and peeled. It is then used according to the recipe.

Parsley root is useful for treating:

• diseases of the genitourinary system;
• heart and vascular diseases;
• poor digestion;
• swelling;
• lactation disorders;
• diabetes mellitus

With constant use of parsley root as a decoction for hair, the hair gradually becomes stronger, excess greasiness disappears, and dandruff disappears. The same decoction can be taken internally. Then it will cleanse the blood of harmful cholesterol, improve the functioning of the heart muscle, and improve the health of blood vessels.

Root species of parsley

The root varieties of parsley that are most popular in Russia are Bordovikskaya, Listovaya, Saharnaya, Kornevaya Berlinskaya, Urozhaynaya.

Harvest

The variety is early ripening, the fruits are white, small in size, and have excellent keeping quality, so it can primarily be recommended for winter consumption.

Root Berliner

The variety is early ripening, the root crops are light yellow in color, very tasty and aromatic.

Bordovikskaya

The variety is late, the growing season is about 120 days. It produces the highest yields on loose, humus soils and has good shelf life. Root crops reach a length of up to 35 cm and have an elongated cylindrical shape. The average weight of root vegetables is from 150 to 170g. The color of the root vegetables is grayish-white, and the core is pale yellow.

Leafy

The variety is early ripening and valued for its abundant leaf mass. Its rosette contains an average of 50-60 leaves. The leaves are dark green in color, strongly dissected, leaf length is about 50 cm, petiole length is about 15 cm.

Sugar

The variety is early, productive, has low shelf life, and takes about 50 days from germination to obtaining a bunch of green leaves. The dense roots are cone-shaped, 20 to 22cm long, greyish-white on the outside and white on the inside. These are the main varieties of parsley that are popular in Russia, have been successfully zoned and can be recommended for cultivation. You may be interested in an article on growing parsley and an article on how to grow champignons at home. Read Gardening - take care of your garden professionally.

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Growing

All varieties of parsley prefer to grow in light soils with a high content of humus. For spring planting, the beds are prepared in the fall. They are dug up and fertilizer is simultaneously distributed throughout the area. Before sowing in the spring, the soil is additionally enriched with mineral complexes with a high content of potassium and phosphorus. Seeds are sown in early spring. Then you can additionally sow early varieties in the summer. To plant before winter, seeds are planted in the soil at the end of autumn.

Germination and preparation of seeds

Preparation of seed material consists of soaking for 48 hours in warm water, which is changed to fresh water twice a day. Then the seeds are laid out on moistened gauze and covered with a second layer. They are kept in this form until germination begins. After such preparation, the seeds quickly germinate in the ground and produce vigorous shoots.

Growing in a greenhouse

Germinated seeds are planted under a film or glass shelter in August, when space becomes available after harvesting the previous crop. To do this, make furrows at a distance of 10 cm, 2 cm deep, and moisten the soil with warm water. Seeds are placed in them at the rate of 2 grams per square meter. After sowing, the soil is compacted and the bed is covered with film to stimulate germination. When sprouts appear, the cover is removed.

To care for young plants, regular irrigation and weeding are carried out. You can cut the first greenery after it grows 3 cm from the surface of the ground. If desired, you can leave the parsley to grow further.

Important!

In mid-March, you can sow leaf parsley in a greenhouse for seedlings. This crop has a long germination period. Therefore, it just forms small bushes when warm weather sets in for planting in open ground.

Growing in an open garden

Leaf and root varieties of parsley, according to reviews from gardeners, grow successfully in greenhouses and in open ground. In the latter case, prepare a bed and make furrows up to 3 cm deep in it. Pre-sprouted parsley seeds are placed in them at a distance of 3 cm from each other. Root varieties are placed at intervals of 5 cm. Then the plantings are covered with soil and mulched with peat.

After germination, the sprouts are thinned out so as not to create excess density. The first shoots appear 3 weeks after sowing. During the growing season, irrigation with warm water and weeding are regularly carried out. Fertilizers are applied twice. The first time this is done at the stage of formation of the third leaf, the second time after three weeks.

Parsley for sale - technology for growing parsley in large quantities

Some gardeners manage to turn growing parsley into a profitable business. How do they manage to grow large quantities of lush, beautiful parsley suitable for sale? You have probably asked yourself this question more than once, watching the weak, unpresentable-looking sprouts of greenery on your windowsill. If it is not always possible to grow good parsley even for personal consumption, how then can you achieve regular harvests in order to make money selling fresh herbs?

Secrets to successfully growing parsley

Growing parsley for sale is a promising type of business, because the demand for products continues all year round, increasing several times from autumn to spring. Vitamin parsley is very popular among housewives, but not everyone has the opportunity to grow greens for personal consumption in a summer cottage or on the windowsill of a house, and not every housewife will want to tinker with crops - it is much easier and faster to buy fresh herbs.

So, by knowing how to grow parsley in large quantities, you can increase your income doing what you enjoy without making a significant initial investment. Video about growing fresh herbs

If you are determined to start selling fresh parsley, you cannot do without a greenhouse, because the main demand for greens occurs in the cold season, and you cannot grow a lot of parsley on windowsills. A greenhouse will be needed only in the spring, for the period of greenery sprouting; in winter, a glazed heated greenhouse is needed.

Next, you need to carefully study the varieties of parsley and determine which ones are best suited for growing for sale. The most popular are leafy varieties: greens with ordinary leaves are used for cooking, and varieties with curly leaves serve as an excellent decoration for dishes. Root vegetables, although no less useful than parsley, are almost never in demand, so spending time on growing root varieties is simply unprofitable (despite the low competition in this niche).

Photo of parsley

Keep in mind that even the highest quality seeds have a germination rate of about 70%, which means it is better to increase the seeding rate and then thin out those seedlings that are weaker. You will be able to see the first shoots after sowing in about 15 days; you can cut the first crop 60-85 days after germination, depending on the variety. You will be able to achieve results faster if, instead of sowing seeds, you use forcing greens from parsley roots.

For a continuous supply of fresh herbs, plant parsley at different stages of ripeness every two to three weeks.

Parsley - growing and care in greenhouse conditions

The technology for growing parsley is not complicated; you just need to plant the roots correctly or sow the seeds and provide the plants with suitable conditions for further growth. By following the instructions, you are sure to achieve success in growing different varieties of parsley. Video about the secrets of growing parsley

Instructions on how to grow parsley:

• since essential oils significantly slow down seed germination, before sowing, parsley seeds should be soaked in water for half an hour and left to germinate in a gauze bag for five days,
• seeds with sprouts that have hatched are slightly dried and sown in moistened soil in rows;
• to grow parsley for sale, leave a distance of 30 cm between the grooves, sowing the seeds in two rows, the seeds are buried 1 cm;
• after sowing, water the ground and leave the parsley to germinate;
• as soon as the shoots appear, thin out the plants so that there is 8 cm between them;
• Water the parsley regularly, trying to avoid stagnation of water;
• carefully loosen the soil and feed the plants with mineral fertilizers;
• When it's time to harvest, cut the stems close to the ground - the greenery grows back very quickly.

Parsley in the photo

To reduce costs, buy parsley seeds from wholesale stores. Additional expenses may only be required for the purchase of fertilizers and for additional illumination of parsley with fluorescent lamps in the winter months, when daylight hours are very short. Otherwise, growing parsley can hardly be called a costly business. On the contrary, with minimal investment you can easily make a good profit.

orchardo.ru

When starting to sow parsley, you should know what varieties of parsley you need to plant. It depends on whether you need leaves or roots. There are two types of parsley - leaf and root.

Protection from pests and diseases

To prevent insect attacks, parsley bushes are periodically treated with Fitoverm or Iskra Bio. They protect parsley from carrot flea beetles, cicadas and flies.

If the plant shows signs of a fungal disease: powdery mildew, white or rusty spot, a product containing copper will help. Spraying with Fitosporin gives good results.

Important!

The main distributors of the fungus are weeds. Therefore, it is important to keep the plantings clean and weed out in a timely manner.

Petrushka: peasant young lady

In the first year of sowing, a root crop (root) with a leaf rosette develops, and the next year a peduncle grows, and by autumn, under favorable conditions, the seeds ripen.

On the shores of the Mediterranean Sea, since time immemorial, wild parsley has been growing in rocky areas, but if you want this southern beauty to grow bushy and curly in your garden, you should not only choose a sunny place for it, in Italian style, but also lay a lush garden bed a featherbed of fertile humus and plenty of water to drink all summer.

As for the temperature, in this sense she is not a capricious young lady, she can even spend the winter under the snow.

Parsley is grown from seedlings (the first sowing is in March), and the seeds are sown in the spring soil as soon as the snow melts. Seeds germinate at temperatures from +2° and above. It is sown in May, June, July, and August.

Moreover, the August crops will have time to take root and form a rosette of leaves. This parsley will safely overwinter under the snow, and in the spring it will give you the happiest, earliest delicious spring greens.

Common leaf parsley, curly, sandwich, universal: care, feeding

Parsley is a plant that can be grown year-round. The main condition for stable growth and harvest of leaf parsley is timely care and feeding of the greens.

To plant curly and sandwich varieties, choose a quiet, windless location, open to sunlight during the first half of the day and shaded in the afternoon. The greens of these varieties are tender and will simply burn in the scorching sun.

Don’t despair if you don’t find such a place; you can beat the situation by planting universal parsley in the rows of any other crops that do not need to be sprayed with pesticides.

Water green spaces, preferably in the evening, with warm water settled in a barrel. Abundant watering of common parsley is required three times a week; on other days, you can get by with small doses of moisture.

Like all plants, leaf parsley loves good air exchange in the soil and nitrogen fertilizers. Do not forget to loosen the row spacing, avoiding the formation of cracks in the soil.

Weed according to your personal schedule and according to the intensity of weed growth.

In order for parsley to be bushy and lush, it needs to be thinned out. Do not forget to cut off the flower stalks if you do not plan to collect seeds, since the inflorescences take up to 50% of the nutrients from the root, robbing the green foliage. During the flowering period, parsley leaves become tough and acquire a bitter taste.

Parsley does not like carrots, so it is better to exclude their proximity in advance, at the stage of sowing two crops.

Nitrogen fertilizers and superphosphate are applied once or twice a month, and do not forget about potassium fertilizers; any greenery grows by leaps and bounds with them. It is also possible to use organic fertilizers, but at a short distance from the bush, so as not to burn the greens and roots of the plant.

If you want to get quick shoots of sandwich and curly parsley, you should cover the crops for a week with transparent plastic film, and after the first bushes appear, remove the film, thin out the dense shoots and apply mineral fertilizers. And in just two weeks, fragrant leaf parsley will appear on your table.

Features of care

To grow a good harvest, you need to know the planting features and rules for caring for root parsley.

Advice!

To germinate, root parsley seeds are soaked for 4 days in warm water. The water is renewed every day.

During the summer, the ridge is watered, the soil is loosened, weeds are regularly removed, the plants are thinned out, and treated for pests and diseases.

Watering rules

The bed with root parsley is watered in the morning or in the evening. Water is poured at the root. The sprinkling method is not used. In wet weather, stop watering or reduce its frequency. The maximum need for moisture occurs in August. At this time, the approximate water consumption is 20 l/m².

Top dressing

It is necessary to care for root parsley all summer. After the first thinning, the parsley is fed with an infusion of grass or mullein, diluted with water in a ratio of 1:10. The next time they water it with a solution of mineral fertilizers after the second thinning.

Dissolve in a bucket of water:

• potassium salt – 50 g;
• ammonium nitrate – 10 g.

The third time they feed with ash. It is scattered over the ridge after watering. Consumption – 1 st/m².

Possible diseases of parsley root

During the growing season, symptoms of diseases can be seen on the leaves. The most common:

• white spotting;
• rust;
• peronosporosis;
• white rot;
• cercospora blight

The causes of the disease are excessive watering, dense planting, lack of light, and failure to observe crop rotation.

Pests

Root parsley is attacked by melon aphids and carrot flies. The greatest damage is caused by carrot psyllid larvae. They parasitize the upper part of the root. For prevention, the bed is sprinkled with ash mixed with tobacco dust in a 1:1 ratio.

When aphids appear, wash parsley leaves with a soap-ash solution or infusion of onion peels. The treatment is repeated every 3 days. To repel carrot flies, plants are sprayed with water and kerosene is added to it. Pour 1 tbsp into 1 liter. l means.

What are the benefits of parsley?

Parsley is widely used in cooking. Added to salads, meat and fish dishes, and used for canning vegetables. This plant not only adds a piquant aroma to cooked foods, but also imbues food with a delicate taste. It has a lot of useful medicinal properties that are effectively used in medicine and cosmetology. Most often, a decoction of parsley is made, because it preserves a complex of vitamins and microelements that have a healing effect on the human body. Regular use of the decoction helps restore the whiteness of tooth enamel, strengthen the walls of the kidneys and liver, and improve the functioning of the gastrointestinal tract. This is achieved due to the anti-inflammatory, antibacterial and diuretic properties of the herb. Therefore, the decoction has a beneficial effect on the thyroid gland, genitourinary and cardiovascular systems. Cosmetology using parsley helps get rid of acne, helps smooth or whiten the skin, and effectively relieves swelling.

curly parsley

Advantages:

• relieves intoxication from alcohol poisoning;
• cleanses the body of toxic substances;
• used to prevent prostatitis;
• reduces the risk of heart attack;
• improves the general condition of the body;
• eliminates pain in women during the menstrual cycle;
• helps eliminate freckles;
• Helps remove dandruff and cellulite;
• strengthens hair roots;
• improves intestinal function;
• has a calming effect on the nervous system;
• helps restore hemoglobin levels;
• good for the eyes;
• has a healing effect on wounds;
• used prophylactically during the period of viral and cold diseases;
• can be given to children.

Contraindications:

• individual intolerance should be taken into account;
• give to children only after consulting a pediatrician;
• Do not overuse the decoction: excess essential oil can cause discomfort;
• not recommended for pathological kidney diseases;
• prohibited use for cystitis, urolithiasis, gout;
• contraindicated for people with low blood pressure;
• not for pregnant women, as well as nursing mothers;
• Excessive consumption of parsley decoction can lead to sudden weight loss.

In cases of contraindications to the use of parsley decoction, it is better to use this product only in cooking.

Parsley vitamins strengthen the immune system:

• Normalization of the liver and gastrointestinal tract is ensured by folic acid.
• With the help of vitamin C, the nervous system is strengthened.
• Redox processes are regulated by vitamin PP, called nicotinic acid.
• Potassium metabolism is normalized by vitamin K.
• Capillaries are restored under the influence of vitamin E (tocopherol).