The best varieties of parsley: names, description

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

If you choose the right parsley variety, you can provide yourself with vitamins and fresh herbs until the end of autumn. This greenery is early ripening, medium, late. Parsley can be grown not only in open ground, but also in greenhouses, on balconies. This plant is an ideal decoration for flowerpots, window sills, as well as a useful product.

What types are there

When choosing parsley varieties for cultivation, you should know what types of parsley it is. This plant can be root and leaf. The last type is divided into curly and ordinary.

To decide which species is needed, it is worth deciding for what purposes it will be grown. If roots are needed for decoctions, cooking various dishes, then the root species is sown. To obtain greenery, seeds of leafy parsley varieties are sown.

Root type

A feature of root varieties is that they form a cone-shaped thickened root, shaped like a cylinder. Green mass such varietiesgrow little, in comparison with leaf varieties of parsley. In terms of taste and aroma, it is inferior to leaf.

In representatives of the early varieties of root parsley, the roots are not long, thick. They are perfect for drying. Late species grow up to 40 cm long and are well suited for long-term storage.

Sugar

Among the best varieties of root parsley is Sugar. It belongs to early varieties that ripen 95-100 days after sowing seeds. The rosette of the variety is sprawling, has up to 40 leaves. The spine grows to a length of about 30 cm, pointed, conical in shape, light gray in color. Inside the roots are white, have a light yellow core. This variety of parsley is widely used due to its excellent taste.

Cropping

The variety is mid-season - 130 days. The bush does not grow large, semi-spreading with 15-21 leaves. The root crop has a pointed shape, weighing about 100 grams. Length - 20-25 cm, excellent taste.

Alba

Among the best varieties of parsley is the Alba variety. It gives an excellent root crop, weighing up to 300 grams and high taste. The variety is valued for the absence of filamentous roots on the side surface and long-term storage. With proper storage, the root crop can lie until spring.

Final

Mid-ripening parsley. Her root crop is narrowed, conical, up to 25 cm long and weighing about 200 grams. The fruits taste excellent, they are used for fresh consumption, in canned food.

Bordovician

Technical ripeness of the varietyoccurs on the 140th day from the date of sowing. This parsley is characterized by strong branching - more than 30 leaves. The root crop is long - about 40 cm, weighing about 180 grams. Shape - cylindrical.

Berlinskaya

The variety is late-ripening, ripens on the 150th day from the moment of germination. The plant forms a sprawling rosette, the root crop is cone-shaped, pointed. Diameter - 4-5 cm, length - 23 cm.

Leaf view

Leaf parsley is grown exclusively for its greenery. Their roots are thin, tough, but have a large fragrant rosette.

Leaf varieties are divided into two types: ordinary and curly, with corrugated leaves, resembling curls in appearance. Because of its decorative appearance, it is ideal for decorating dishes. In addition, curly varieties have a strong aroma and a pleasant, delicate taste. After cutting, the greens remain fresh for a long time, and new leaves quickly grow on the outlet.

Astra

Among the early varieties of parsley, Astra stands out. It ripens 60 days after germination and is suitable for human consumption. The rosette grows dense, semi-raised, with large corrugated leaves. The green mass is growing rapidly.

Leaf ordinary

Among parsley varieties for greens, this species is distinguished for its high stable yield. Technical ripeness occurs on the 70th day after germination. The rosette is strongly developed, consists of a large number of smooth, green leaves with a strong dissection. Onerosette can have up to a hundred leaves. Common leaf parsley roots are not eaten.

Esmeralda

When choosing the seeds of the best varieties of parsley, you should pay attention to Esmeralda. The variety is characterized by a large appearance, a heavy rosette, in which up to thirty leaves with short petioles are formed. After cutting, a new crop quickly grows.

Curly Sue

The variety is considered ultra-early, the plant is with openwork, lush leaves. Curly is characterized by an accelerated growth of green mass, which allows the outlet to quickly recover after cutting greenery.

Sue has straight-fragrant leaves with a long sturdy stem, dense fragrant greenery. The plant has a lot of vitamin C, carotene. The variety does not fade for a long time after cutting, and dense curl gives the plant a special decorative effect.

Sandwich

The variety belongs to mid-season, cold-resistant. It takes about 70 days from germination to the first cut.

The variety is characterized by medium-sized triangular-shaped leaves with a bright aroma. After cutting, it grows back quickly. Sandwich parsley is rich in vitamins. After cutting, it quickly gains green mass. Suitable for canning, s alting, fresh consumption.

Breeze

Parsley is classified as mid-ripening, ripening on the 80th day. The mass of the socket is about 60 grams. The plant is tall, can reach 70 cm in height. The greens are tender, retain their freshness for a long time after cutting.

Carnival

Leaf variety,fast growing. With good agricultural technology, it grows in 70 days. Rosette Carnival is large, with huge fragrant leaves. Their number in the outlet can reach up to one hundred pieces. After cutting, the vegetative mass quickly grows.

The plant produces a bountiful harvest. A distinctive feature is the high frost resistance of the plant - even after the first frost, the leaves will be juicy and will not lose their qualities.

The plant is highly adaptable to fungal diseases. Greens contain a lot of vitamin C, calcium, beneficial vitamins and trace elements.

The most favorable time for sowing in open ground for a permanent place is autumn and spring. To get fresh herbs in winter, Carnival is planted in a container with a nutrient substrate.

The variety has wide application. It is used fresh, added to spins, salads, soups. Parsley can be s alted, dried, pickled.

Carnival is a light-loving variety. But the plant is highly adaptable and can tolerate partial shade. To obtain greenery for a long time, the seeds of the parsley variety Carnival are sown in several stages, starting from mid-April. The second sowing is carried out in July, and the last one in November.

Sowing is carried out in pre-prepared beds, at a distance of 15-20 cm between rows. The optimal seeding depth is 1-2 cm.

Carnival is not whimsical to growing conditions, but needs periodic loosening of the soil, moderate watering and fertilizing with complex fertilizers in a small amount during the period of growing green mass. Whenleaves will reach a length of 10-14 cm, harvested.

Other varieties

Breeders have developed a variety of varieties designed for growing in certain regions. So, there are varieties of parsley for the Moscow region, Siberia and beyond. The following varieties are classified as zoned: Breeze, Bogatyr, Gloria, Titan, Bravo, Mazina, Petra, Italian, Sorceress, Sandwich, Triplex.

1. Bogatyr. This leaf variety, which is highly resistant to various diseases, temperature fluctuations. It is widely used not only in cooking, but also in the food industry. At Bogatyr, the root system is completely immersed in the ground. Its dimensions reach up to 30 cm. The root has a specific aroma. The mass of a green root crop reaches 100 grams. The rosette of the variety is semi-spreading, the leaves are dense, shiny, emerald hue. Small teeth along the edge of the leaf blade. During flowering, small light green buds are formed, collected in a single group and forming umbrella inflorescences.
2. Curly parsley. It has beautiful, decorative foliage. It is widely used in cooking to decorate dishes. The curly variety differs from others in its delicate aroma, spicy taste. A cut crop can keep its freshness for more than a week without losing its properties.
3. Gigante Italia is the best among the best outdoor parsley varieties. It quickly grows after cutting, which is why it allows you to get 3-4 crops during the growing season. In open ground, the variety can be grown in warm regions. In northern andcentral - it is preferable to grow indoors. Additional top dressing stimulates the growth of the rosette, improves the quality of the crop, increases the amount of green mass and contributes to the rapid growth of new greenery.

Preparing seeds for sowing

After purchasing the best varieties of parsley for open ground, you can start sowing. The first step is to prepare the seeds. This is done 1-2 days before the planned sowing. Seeds are poured into a container and filled with water. They are left for two days, changing the water. A couple of hours before sowing, the water is drained, the seeds are laid out on a napkin and dried.

To speed up germination, the seeds must be soaked and germinated. In this case, the emergence of sprouts will accelerate.

If it is planned to sow before winter, then the seeds are laid out in the planting grooves dry.

Features of sowing

Having chosen seeds of suitable plants from the best varieties of parsley, they select a place where they will be sown. It should be with fertile soil, well lit. Dill, cilantro, cumin, carrots are considered a bad predecessor.

Ideally, the site is prepared in the fall, carefully digging the soil to the depth of a spade bayonet. Humus is introduced into the soil - 5 kg per square meter. In the spring, before planting, mineral fertilizers are applied to the garden bed and dug up.

Plant pattern

When sowing, follow the planting pattern. Seeds of varieties of root parsley are sown with a distance between rows of 30-40 cm, and leaf - 20-30 cm. A distance of 5-10 cm is maintained between parsley rosettes.

Growing greens

Seeds of the plant can be sown in April, when the soil begins to warm up. Sowing produces with a density of 0.5 g of seeds per square meter. The seeds of the best varieties of parsley are sown on the greens shallowly - 1-2 cm into the grooves, sprinkled with earth on top. The crops are watered. So that the upper layers of the soil do not dry out, they must be covered with a film. It will protect the first shoots from recurrent frosts, and also protect the upper layers of the soil from drying out.

Seeds germinate at +2 degrees and can withstand frost down to -5. Germination of seeds directly depends on the correct planting and care.

Care

To get a crop of plants of the selected parsley variety, as in the photo, it is necessary to provide good care for the plants. To do this, they are watered, weeded, loosened the soil, fed, harvested on time.

Slices are performed as the green mass ripens. Collection can be carried out throughout the growing season.

To get a good harvest, you need to feed the plant several times a season. S altpeter is added to the soil at the rate of two tablespoons per ten square meters and the same amount of phosphorus-potassium fertilizer. Most often, s altpeter is used when growing leaf parsley, but phosphorus-potassium fertilizers are useful for root parsley. They are applied throughout the growing season, once every 2-3 weeks.

An important condition for obtaining a good harvest is proper watering. It is performed depending on the weather, not allowing the soil to get wet, but not overdrying. Water the parsleybest in the morning or evening, so that moisture does not spoil the leaves.

For irrigation use settled water at the rate of 2 buckets per square meter of planting per day. If the weather is hot, then water with plenty of water. Ideally, the daily rate is divided into 2-4 waterings.

Also caring for greenery requires removing weeds. They not only shade the parsley, but also absorb soil nutrients, moisture, carry some diseases, and have a negative impact on yields.

During cultivation, seedlings are gradually thinned out. This is done for the first time when six true leaves have blossomed on the plants. Removed greens can be transplanted into a separate bed or used for food.

Immediately after the first thinning, the plant is fed with mineral fertilizers. After the second thinning, parsley is treated for pests. This can be done with a solution of ash, chemicals offered in garden stores. This will help protect the parsley from aphids and other pests. After treatment with chemicals, it is forbidden to use the leaves for food for several days - this is indicated in the instructions for the drug.

Reproduction

Favorite varieties of parsley, according to reviews, can be obtained by propagating with seeds of our own production. Parsley blooms in the second year. For reproduction, leave a few bushes, do not cut them, letting them bloom. Ripe seeds are harvested and sown in autumn or spring in the ground.

You can get your planting material from any non-hybridvarieties.

Growing greenery at home

Parsley can be grown on a windowsill or balcony throughout the year. For this, landing boxes are prepared. Fertile soil or store substrate intended for vegetable crops is poured into them. You can grow parsley hydroponically.

Then, grooves are made in the soil, into which the prepared seeds are sown to a depth of no more than 0.5 cm.

When growing parsley on the windowsill, it is important to observe some conditions:

1. I need to keep an eye on watering. The soil should not dry out and there should be no stagnant water. To do this, they check it once a day. Water the crops carefully, along the edge of the container, to prevent erosion of the substrate. As soon as shoots appear, watering is increased. Especially carefully monitor soil moisture if the container with crops is located near the battery or the air in the room is too dry.
2. Observe the thermal regime. Parsley does not tolerate heat. For its normal growth and development, the optimum temperature is from +15 to +21 degrees. At lower temperatures, the development of the plant stops, and at higher temperatures, the bushes dry.
3. Compliance with the light regime. To prevent the bushes from stretching, they need to provide lighting for 12-14 hours. In winter, parsley containers are additionally illuminated by hanging a fluorescent lamp above the boxes, about half a meter from them.
4. Thinning. Seedlings need to be thinned out. This is done as many times as necessary so that by the end of the procedure for each liter of soilaccounted for one plant.

As soon as the parsley grows up, it is cut. Leaves 10 cm long are considered optimal.

Growing greens from root crops

You can grow parsley from the root. This method is convenient in that there is no need to wait for the seeds to germinate.

To get greens this way, you need:

1. Prepare boxes for planting root crops. They need to be disinfected. To do this, use a weak solution of potassium permanganate. Drainage is laid at the bottom, with a layer of one and a half to two centimeters. The rest of the space is filled with nutrient soil. It can be made independently by mixing peat, humus and sand, in a ratio of 2: 1: 1. You can use ready-made, store-bought substrate for vegetable crops.
2. In October, before the soil freezes, they dig up parsley roots. For distillation, a root crop with a diameter of 2-3 cm and a length of about five centimeters is used. It is believed that the larger the root, the more leaf buds will wake up on it. The roots are transplanted into prepared boxes.

After planting, boxes with root crops are removed in a cool place. During this period, water the soil moderately. As soon as sprouts appear, the boxes are transferred to a warm, bright place. Usually they are placed on the windowsill. In order for the plants to develop correctly, the containers are turned over once a day. On cloudy dark days, parsley is illuminated. As soon as the leaves begin to grow actively, watering is increased.

During the cultivation of greenery on the windowsill, it is periodically fed. For this, complex mineral fertilizers are used. Usuallyparsley is fed when the bushes begin to weaken.

Sill varieties

When deciding to grow parsley on the windowsill, it is important to choose the right variety. For this purpose, seeds of early ripening varieties are purchased. They start cutting ten days earlier than others.

You can grow varieties such as Astra, Gloria, Fitness, Soothsayer, Fragrant Alley, Morning freshness and many others on the windowsill.

Sowing

Sowing seeds in boxes is not much different from sowing in a garden bed. To do this, it is necessary to prepare planting material by soaking it for three days in an ode. The water is changed twice a day. This will help seedlings to emerge quickly. A couple of hours before sowing, the seeds are laid out on a napkin and dried.

For sowing use a box with a drainage hole. It is filled with soil, spilled with boiled water and allowed to cool. This helps to disinfect the soil from pathogens.

Seeds are sown in grooves, 0.5 cm deep, in moist soil. To prevent the formation of a crust on the soil, it is sprinkled on top with a loose substrate with a layer of 0.5-1 cm.

Greens grown on your own are more fragrant and he althier than store-bought ones. It does not contain chemicals, it has a brighter aroma and taste. Homemade parsley is he althier - it is used to treat a variety of pathologies of the urinary system, kidneys.