Greens are grown in the garden to add spice to ordinary dishes, to make the sauce spicier, the salad tastier. Planting parsley quite common in summer cottages and gardens. The spice is grown in all regions because it is easy to care for and is not afraid of low temperatures. In addition to its specific aroma and taste, the herb contains many elements beneficial to human health. To grow a vegetable plant, you need to know the varieties of parsley and the characteristics of their development.
Plant characteristics
Spicy herb is a biennial crop. In the first year, leaves and a stem are formed, as well as a root for food consumption; in the second year, the seeds of the plant are formed. The Umbelliferae vegetable is cultivated in two main types. Those that produce fragrant leaves, and others that form a root vegetable used for culinary and medicinal purposes. Some types of leaf parsley have a strong curling rosette of leaves. They are used to decorate salads and appetizers.
Perennial culture is characterized by:
- fleshy root with a rod 20-30 centimeters long;
- branching of erect shoots;
- glossy surface of the sheet plate;
- resistance to low temperatures, drought;
- unpretentiousness in care.
Parsley is a herbaceous herb. Many people are interested in whether this is a vegetable or not.
In many respects, parsley is classified as a vegetable crop, because it is grown both for its fragrant leaves and for its yellowish root crop.
Varieties of leaf parsley
Among the types of parsley, leaf parsley is common. It is grown everywhere. It has time to ripen even in regions with cold climates, if you select varieties with early ripening periods. Both mid-season and late-ripening specimens are suitable for the Moscow region. They will have time to produce a rich harvest of greenery for the winter.
Leafy vegetable varieties are famous for their juiciness, brightness of leaves and shoots.. You want to admire this greenery when the branches decorate the festive table. It is useful for those who suffer from high blood pressure and cardiac edema.As a diuretic, herbal infusions help with kidney dysfunction. In cosmetology, leaf parsley is used to remove freckles. Herbal decoctions cleanse the facial skin of acne and demodicosis.
Bogatyr
The large dark green leaves contain a rosette of parsley of this variety. The plant is different:
- shade tolerance;
- resistance to wet rot, sclerotinia;
- large rosette 25-40 centimeters high;
- pronounced aroma;
- unpretentiousness in care;
- high yield of up to 3 kilograms of greenery per square meter.
They grow grass in open ground, collecting several harvests of succulent shoots per season. To achieve technical maturity, a vegetable needs 60-65 days after germination. The variety can be planted in winter.
Carnival
The leafy herb variety with its large rosette of leaves creates a feast of greenery in the garden bed. The leaves of the plant are dark in color with deep cuts, have a smooth surface, and smell pleasant. The advantages of the variety include its ability to form a large amount of green mass. Greens with excellent presentation in bunches are quickly sold.
After cutting, the plant quickly recovers.
The variety is sown on fertile soils with good water and air permeability. By loosening the soil, regular weeding, and thinning, you can harvest the grass within 90 days.
Curly
The leafy type of parsley is represented by the curly variety. In addition to their excellent spicy taste, greens can become a decoration for the garden. Curly leaves with a dense rosette look decorative. After cutting, they are used as a decoration for salads and holiday dishes. Dense leaves retain a fresh, attractive appearance for a long time and do not fade.
Aster
Curly parsley, created by Czech breeders, is recommended for cultivation both in summer cottages and on farm plantations.
Parsley of the Astra variety is different:
- raised rosette of leaves;
- large leaves, tender, highly corrugated;
- inedible, hard root;
- the onset of technical maturity in 55-60 days;
- yield up to 5 kilograms.
Spicy herbs can be grown in open and closed ground.
Fragrant
Curly parsley of this variety is distinguished by its early maturity. The plant has thick, long petioles with a raised, dense rosette of light green leaves. The herb has a strong spicy aroma. From one bush you can cut up to 40 grams of green mass, in good light - up to 100 grams.
Parsley is distinguished by the rapid growth of bright greenery after cutting. The harvested crop is used for pickles, marinades, and as a seasoning.
Esmeralda
Esmeralda's curly leaves are valued for their ability to form a dense rosette more than 20 centimeters high. To achieve technical maturity, the crop needs 65-70 days.
The best time to sow parsley is the end of April - the first days of May. In this case, the vegetable will have time to please with greens several times a season. The readiness of the leaves for consumption is determined by the height of the petioles with leaves of 10-12 centimeters. Greens are prepared for the winter during the period when buds appear. You can cut up to 50 grams of grass from one bush. The yield from 1 square meter reaches 1.2 kilograms.
Bravo
Russian curly parsley Bravo is unpretentious in care, and after 65 days it produces juicy greens for the table. The beauty of the rosette with curly leaves combines successfully with the delicate scent of the plant.
To preserve the integrity of the vegetable bush, you need to cut the petioles with leaves to the base.Then the recovery will go faster, and the yield of herbs will increase.
Breeze
A striking representative of parsley, having a dense cap of highly corrugated leaves, is the Breeze variety. The cylindrical petioles of the plant reach a height of 25-35 centimeters. An erect leaf rosette rises up to 0.5 meters. The bed is decorated with dark green shiny leaves with wavy edges and jagged feathers.
The tender greens of the herb are suitable for cooking and suitable for processing. Its aroma will decorate marinades and pickles.
Thanks to the thick shortened petiole, parsley retains freshness for a long time and withstands transportation. If stored properly, the herb can be consumed fresh for up to a week.
Gloria
From germination to maturity of leaf parsley - 60-65 days. In the rosette of the plant, up to 20-25 leaves are formed, dark green, fragrant, with large lobes of the plate. After cutting the petioles, side shoots quickly form, so for consumption it is better to take the shoots from the outside.
Cutting is carried out as necessary when the stem reaches a height of at least 10 centimeters. Green mass yields reach 1.5 kilograms per square meter.
The variety is suitable for planting in April and before winter, in October-November.
Rialto
Parsley of the Dutch Rialto selection is classified as late-ripening, since it needs 95-105 days to reach technical maturity.
A feature of the plant is its immunity to disease. Vegetable leaves rarely turn yellow even during severe drought. They remain bright green, smooth, and tender for a long time. After cutting they grow back quickly.
Grass is grown throughout the season, sowing in spring, summer and before winter. The main thing is to prepare an area for fragrant grass with fertile soil.In the warm season, the vegetable is planted in moist soil, and in the fall - with dry seeds. To make seedlings appear faster, cover the plantings with film.
Titanium
One of the productive varieties of leaf parsley is Titan of the Dutch selection. The vegetable crop has an average ripening time - up to 70 days after germination.
Parsley is different:
- vertical location of the socket;
- numerous leaves of a dark green tone;
- large leaf surface;
- delicate taste combined with a spicy, persistent aroma;
- ability to retain bright color after processing.
Loose and fertile soils are suitable for spicy crops. Grass produces rich harvests with regular thinning, weeding, watering, and loosening.
Station wagon
The vegetable plant is a late-ripening species, as it matures from 90 to 149 days, depending on the weather and climatic conditions of cultivation.
Once a semi-vertical rosette with large dark green leaves has formed, the grass can be cut for consumption. After cutting, the bush is quickly replenished with young petioles.
This versatile vegetable produces a mass of greens weighing up to 60-80 grams from one bush. In addition to green leaves, juicy, tender root vegetables are also obtained from the plant, so it is classified as a universal species.
Sandwich
The most delicious product in the summer is Sandwich parsley. The variety ripens in 65-80 days, intensively growing greenery.
Considering the juiciness and unusual smell of the petioles with a semi-vertical rosette of leaves, the herb should be used to decorate salads, sandwiches, and main courses. The leaves and medium-thick petioles contain many vitamins and beneficial microelements. Greens are collected as they ripen throughout the summer. The shoots remain fresh for a long time. They can be completely removed only at the first frost.The vegetable is famous for its green harvest of up to 4.2 kilograms per square meter.
Italian giant
One of the early types of vegetable crops produces spicy greens within 60 days. Powerful rosettes of plant leaves up to 60 centimeters high. Large fragrant leaves, cut by a summer resident, remain fresh for more than a week. About the Giant of Italy we can say that this is one of the cold-resistant varieties. It can be planted in November before winter. Dark greens are cut from April to August. The amount of mass ranges from 2.5 to 3 kilograms per square meter.
Mooskrause
German breeders pleased gardeners with early ripening parsley. Cutting petioles with leaves is usually carried out 1.5 - less than 2 months after germination. The spicy culture is distinguished by its resistance to cold and drought. It is better to grow the vegetable in a greenhouse to get a large herb harvest. The plant is useful for its rich composition of mineral salts and vitamins. It can be consumed fresh.
A feature of small, green leaves is their ability to remain fresh for a long time, not wither, and not change bright color. Their corrugated edges will decorate your garden bed.
Beads
Parsley ripens in 55-60 days from germination to suitability for food. The plant with a semi-raised rosette of green leaves reaches a height of 40 centimeters. The tenderness and aroma of thin petioles with medium-sized leaves is amazing. The variety is famous for its versatility of use, with a yield of up to 2 kilograms per 1 square meter of bed. The leaves are frozen, dried, and added as a spice to soups, sauces, fish and meat dishes. At the same time, parsley retains its beneficial properties and unchanged aroma.
The most popular varieties of root parsley for open ground
Parsley is grown not only for its greens, but also to produce tender, juicy roots that have high nutritional value. These types of plants have little greenery, it is harsh and not as lush as that of a leafy spice.
Among the best varieties of root parsley those whose root has juicy pulp and a sweet-sharp taste.
Leafy
In an ordinary variety of vegetable plant, everything goes into food: medium-sized leaves and roots. The variety ripens within 70-80 days. Seeds are often used for growing on the balcony or in the apartment. The culture is famous for its dark green dissected leaves and small yellowish roots. After harvesting the vegetable, the crop is canned and frozen. When fresh, the spice can be stored in the refrigerator for up to 1-2 weeks.
Berlinia
In addition to curly leaves, the spice of the German selection variety also produces succulent conical roots weighing up to 70 grams. The 20-centimeter-long root crop is distinguished by its white flesh, pleasant taste, and unique aroma.
The growing season of Berlinia is 90-110 days. The fruits are used canned and fresh. Once cut into pieces, they are frozen or dried. Root vegetables can improve the taste of soups, fish and meat dishes.
Berlin root
A vegetable crop, Belinsky root parsley, is grown for fresh and canned consumption. The advantages of cultivating herbs are:
- resistance of the variety to cracking;
- high keeping quality;
- juicy, cream-colored pulp of the root vegetable weighing up to 110 grams;
- good commercial quality.
Root parsley reaches maturity in 140-180 days if grown in open beds.From a square meter you can collect up to 6 kilograms of valuable nutritious product.
Eagle
Root parsley of this variety is suitable for producing first-class greens and crispy root vegetables that go 30 centimeters deep. The vegetable was developed in Holland. Its rosette is densely leafed with dark green dissected plates, and the root is smooth, white, of excellent taste and persistent aroma.
At Igly, both underground and above-ground parts of the plant are processed. If you plant the seeds of the umbrella spice in May, then in 115 -125 days you will receive a fruit harvest of up to 2 kilograms.
A feature of the plant is the rapid recovery of shoots after cutting. The variety's resistance to frost and heat is noted.
How to properly use parsley root
Many summer residents do not know how to properly use parsley root and what its benefits are.
Like the leaves, the root of the plant:
- marinate;
- boil;
- added to salads in grated form;
- season canned food for the winter.
To properly prepare the herb root, it is removed from the soil and washed thoroughly. Before cooking, remove the skin from the fruit.
The root of the plant is useful for:
- diseases of the genitourinary system in men;
- hypertension, heart disease;
- intestinal disorders;
- edema as a diuretic;
- problems with lactation;
- elevated blood glucose levels.
Rinse your head with a decoction of the root vegetable to get rid of dandruff. Constant use of it strengthens hair and eliminates brittleness.
The infusion is prepared by dissolving 2 tablespoons of root powder in a glass of hot water. The drink takes 30 minutes to prepare. You can also dissolve it in cold water, but you need to leave it for 14 hours. Drink 100 grams of medication daily for a month.The drink will help cleanse the blood of cholesterol, strengthen blood vessels and the heart. In addition, efficiency will increase and immunity will strengthen.
The root is dried for the winter. After cutting the fruits into 4-millimeter cubes, place them under a canopy or in a well-ventilated room, protecting them from direct sunlight.
If desired, the dried sticks are ground to powder in a blender and stored in a glass jar, adding spices to various dishes or preparing infusions.
It is better to place fresh roots in the ground at a temperature of 5-6 degrees Celsius.
The roots are prepared frozen for the winter. To do this, the pulp is cut into circles or passed through a meat grinder, placed in bags and sent to the chamber.
You can prepare decoctions from the root vegetable and freeze them. It is good to wipe your face with healing cubes, toning the skin and cleansing it.
