Parsley: description of the plant, the best varieties for open ground with a photo

Greens are grown in the garden in order to spice up ordinary dishes, to make the sauce hotter, the salad tastier. Planting parsley in summer cottages, vegetable gardens is quite common. The spice is grown in all regions, because it is unpretentious in care and is not afraid of low temperatures. In addition to the specific aroma and taste, the herb contains many elements that are beneficial to human he alth. To grow a vegetable plant, you need to know the varieties of parsley, the features of their development.

Plant characteristics

Spice grass is a biennial crop. In the first year leaves and a stem are formed, and a root is also formed for consumption, in the second - the seeds of the plant.A vegetable belonging to the Umbelliferae is cultivated in two main types. Those that give fragrant leaves, and others that form a root crop used for culinary and medicinal purposes. In some types of leaf parsley, a strong curl of the rosette of leaves is distinguished. They are used to decorate salads, snacks.

Perennial culture is characterized by:

fleshy root with a stem 20-30 centimeters long;
branching of upright shoots;
glossy plate surface;
resistance to low temperatures, drought;
unpretentious care.

Parsley belongs to spicy herbaceous plants. Many people wonder if this is a vegetable or not.

In many respects, parsley is considered a vegetable crop, because it is grown both for its fragrant leaves and yellowish root.

Varieties of leaf parsley

Among the types of parsley, leaf is common. It is grown everywhere. She manages to ripen even in regions with a cold climate, if you select varieties with early ripening. For the Moscow region, both mid-season and late-ripening specimens are suitable. They will have time to give a rich harvest of greenery for the winter.

Leaf varieties of vegetables are famous for their juiciness, brightness of leaves, 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, edema of cardiac origin. As a diuretic, herbal infusions help with kidney dysfunctions. In cosmetology, parsley is used to remove freckles. Decoctions of herbs cleanse the skin of the face from acne, demodicosis.

Bogatyr

In large dark green leaves rosette of parsley of this variety. Plant different:

shade tolerance;
resistance to wet rot, sclerotinia;
large rosette 25-40 centimeters high;
pronounced aroma;
unpretentious care;
high yield up to 3 kilograms of greenery per square meter.

Grow grass in the open field, collecting several harvests of succulent shoots per season. To achieve technical maturity, a vegetable needs 60-65 days after germination. You can plant a variety in the winter.

Carnival

The leaf variety of spicy grass with its large rosette of leaves creates a green feast in the garden. The leaves of the plant of a dark shade with deep cuts have a smooth surface, 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 recovers quickly.

The variety is sown on fertile soils with good water and air permeability. By loosening the soil, regular weeding, thinning, you can harvest grass after 90 days.

Curly

The leaf type of parsley is represented by a curly variety. In addition to the excellent spicy taste, greens can become a decoration of the garden. Curly leaves with a dense rosette look decorative. After cutting, they are used as a decoration for salads, festive dishes. Dense leaves keep a fresh, attractive appearance for a long time, do not fade.

Astra

Created by Czech breeders, curly parsley is recommended for growing both in summer cottages and on farm plantations.

Astra parsley is different:

raised rosette of leaves;
large leaves, delicate, highly corrugated;
root inedible, hard;
technically mature in 55-60 days;
crop up to 5 kilograms.

Spice herb can be grown indoors and outdoors.

Fragrant

Curly parsley of this variety is distinguished by early maturity. A plant with a raised dense rosette of light green leaves has thick long petioles. 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.

Distinguishes parsley for its rapid growth of bright greenery after cutting. They use the harvested crop for pickles, marinades, as a seasoning.

Esmeralda

The curly leaves of Esmeralda are valued for their ability to form a dense rosette over 20 centimeters high. It takes 65-70 days for the crop to reach technical maturity.

The best time for sowing 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 during the 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 appearance of buds. Up to 50 grams of grass can be cut 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 gives juicy greens to the table. The beauty of the rosette with curly leaves is combined successfully with the delicate smell of the plant.

To preserve the integrity of the vegetable bush, it is necessary to cut the petioles with leaves to the base. Then the recovery will go faster, and the yield of spicy grass will increase.

Breeze

Breeze variety is a bright representative of parsley with a dense cap of highly corrugated leaves. The cylindrical petioles of the plant reach a height of 25-35 centimeters. Upright sheet socket lifts up to 0.5 meters. Decorate the bed with dark green shiny leaves with wavy edges and jagged feathers.

Delicate green grass suitable for cooking, suitable for processing. Its aroma will decorate marinades and pickles.

Due to the thick, short stem, parsley retains freshness for a long time and tolerates 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 it is better to take shoots from the outside for consumption.

Carry out cutting as needed when the stem reaches a height of at least 10 centimeters. Yields of green mass reach 1.5 kilograms per square meter.

Suitable for planting in April and before winter, in October-November.

Ri alto

Dutch Ri alto parsley is a late-ripening parsley, as it takes 95-105 days to reach technical maturity.

Feature of the plant is its resistance to disease. In a vegetable crop, the leaves rarely turn yellow even during a severe drought. They remain bright green, smooth, tender for a long time. After cutting, they grow back quickly.

Grow grass throughout the season, sowing in spring, summer and before winter. The main thing is to prepare a site for odorous grass with fertile soil. In the warm season, a vegetable is planted in moist soil, and in autumn - with dry seeds. To make seedlings appear faster, cover the planting with a film.

Titanium

One of the productive varieties of leaf parsley is Titanium of the Dutch selection. The vegetable crop has an average ripening time - up to 70 days after germination.

Different parsley:

vertical outlet;
numerous dark green leaves;
large sheet surface;
delicate taste combined with a spicy persistent aroma;
ability to retain vibrant color after processing.

Loose and fertile soils are suitable for spicy culture. Grass gives rich yields with regular thinning, weeding, watering, loosening.

Universal

The vegetable plant belongs to the late-ripening species, as it ripens from 90 to 149 days, depending on the weather and climatic conditions of cultivation.

After forming a semi-vertical rosette with large dark green leaves, you can cut the grass for eating. After cutting, the bush is quickly replenished with young petioles.

Universal vegetable gives a lot of greens weighing up to 60-80 grams from one bush. In addition to green leaves, juicy, tender root crops are also obtained from the plant, so it is classified as a universal species.

Sandwich

The most delicious product in summer is sandwich parsley. The variety ripens in 65-80 days, intensively growing greenery.

Given the juiciness and unusual smell of petioles with a semi-vertical rosette of leaves, you should use spicy herbs to decorate salads, sandwiches, main courses.The leaves and petioles of medium thickness are full of vitamins and useful microelements. Greens are harvested as they ripen throughout the summer. Shoots retain freshness for a long time. They can be completely removed only at the first frost. The vegetable is famous for its green yield of up to 4.2 kilograms per square meter.

Italian giant

One of the earliest types of vegetable crop produces spicy greens after 60 days. Powerful rosettes of plant leaves up to 60 centimeters high. Large fragrant leaves cut by a gardener stay 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. Cut dark greens from April to August. The amount of mass varies from 2.5 to 3 kilograms per square meter.

Mooscrause

German breeders pleased gardeners with early ripening parsley.Cutting petioles with leaves is usually carried out 1.5 - less often 2 months after germination. Distinguishes spicy culture resistance to cold, drought. It is better to grow a vegetable in a greenhouse in order to get a large crop of grass. The plant is useful for its rich composition of mineral s alts and vitamins. It can be consumed fresh.

A feature of small, green leaves is their ability to stay fresh for a long time, not wither, not change their bright color. Their corrugated edges will decorate the garden beds.

Beads

Parsley ripens in 55-60 days from germination to suitability for food. A 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 beds. The leaves are frozen, dried, adding 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 greenery, but also for tender, juicy roots with high nutritional value. There is little greenery in such plant species, it is harsh and not as lush as that of leaf spices.

Among the best varieties of root parsley are those in which the root has a juicy pulp, sweet-spicy taste.

Leaf

In an ordinary variety of a vegetable plant, everything is edible: medium-sized leaves and roots. The variety ripens within 70-80 days. Often use seeds for growing on the balcony, in the apartment. The culture is famous for its dark green leaves of a dissected form, and a yellowish root of a small size.After harvesting the vegetable, the crop is canned and frozen. When fresh, the spice is stored in the refrigerator for up to 1-2 weeks.

Berlinia

In addition to curly leaves, the spice variety of German selection also gives juicy conical roots weighing up to 70 grams. A root crop 20 centimeters long is distinguished by white pulp, a pleasant taste, and a unique aroma.

Berlinia's growing season is 90-110 days. Use the fruits for consumption in canned and fresh form. Sliced into pieces, they are frozen or dried. The root vegetable can improve the taste of soups, fish and meat dishes.

Berlin Root

For fresh and canned consumption, a vegetable crop is grown - Belinsky root parsley. The advantage of cultivating spicy grass is:

resistance of variety to cracking;
high keeping quality;
juicy cream-colored flesh of a root crop weighing up to 110 grams;
good commercial qualities.

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 a valuable nutritious product.

Eagle

Root parsley of this variety is suitable for obtaining first-class greens, and a crispy root crop that goes 30 centimeters deep. A vegetable was bred in Holland. Its rosette is densely leafy with dark green dissected plates, and the root is smooth, white, of excellent taste and persistent aroma.

At Needles, both underground and aboveground parts of the plant are processed. If you plant the seeds of an 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. They note the resistance of the variety to frost and heat.

How to properly use parsley root

Many summer residents do not know how to properly use parsley root, what is its use.

Like the leaves, the root of the plant:

pickle;
cook;
add grated to salads;
seasoning canned food for the winter.

To properly prepare the root crop of grass, it is removed from the ground, washed thoroughly. Before cooking, the skin is removed from the fruit.

Useful plant root when:

diseases of the genitourinary system in men;
hypertension, heart disease;
intestinal disorders;
edema as a diuretic;
lactation problems;
elevated blood glucose.

Rinse the head with a decoction of the root to get rid of dandruff. Constant use of it strengthens hair, eliminates brittleness.

The infusion is prepared by dissolving 2 tablespoons of root powder in a glass of hot water. The drink is prepared in 30 minutes. It can also be dissolved in cold water, but you need to insist for 14 hours. Drink 100 grams of medicine daily for a month. The drink will help cleanse the blood of cholesterol, strengthen blood vessels, the heart. In addition, efficiency will increase, immunity will increase.

The root is dried for the winter. After cutting the fruits into 4 mm cubes, place them under a canopy or in a well-ventilated room, protecting from direct sunlight.

If desired, the dried sticks are ground to a powder in a blender and stored in a glass jar, adding spices to various dishes or preparing infusions.

Fresh roots are best placed in the ground at a temperature of 5-6 degrees Celsius.

Frozen roots are prepared for the winter. To do this, the pulp is cut into circles or passed through a meat grinder, laid out in bags and sent to the camera.

You can make root decoctions and freeze them. It is good to wipe the face with healing cubes, toning the skin, cleansing it.