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Root parsley "Orbis"
New
Petroselinum crispum (Mill.) Nym. convar. radicosum (Alef.) Danert
0.80€
Ex Tax: 0.65€
Ex Tax: 0.65€
Root Parsley "Orbis".
Tasty, aromatic, and high-yielding!
Medium-early, high-yielding variety of root parsley that grows well even on heavy soils. Roots are white, smooth, 20-22 cm long. Leaves are dark green, quite tall, also edible.
Period from germination to root maturity – 77-84 days. Roots are conical, pointed, with white flesh, average length 20-25 cm, weight 60 g.
Characterized by a high content of vitamins and dry matter, excellent taste. Used fresh and for canning, suitable for processing and long-term storage.
Growing conditions.
At a temperature of +3+4°C, seedlings appear in 15-20 days. The crop is light- and moisture-loving but does not tolerate waterlogging. Placed on loose, fertile soils.
Sowing scheme 20 x 10 cm.
Sowing: April.
Harvest: September-October.
Can be sown in autumn for early spring harvest.
Tasty, aromatic, and high-yielding!
Medium-early, high-yielding variety of root parsley that grows well even on heavy soils. Roots are white, smooth, 20-22 cm long. Leaves are dark green, quite tall, also edible.
Period from germination to root maturity – 77-84 days. Roots are conical, pointed, with white flesh, average length 20-25 cm, weight 60 g.
Characterized by a high content of vitamins and dry matter, excellent taste. Used fresh and for canning, suitable for processing and long-term storage.
Growing conditions.
At a temperature of +3+4°C, seedlings appear in 15-20 days. The crop is light- and moisture-loving but does not tolerate waterlogging. Placed on loose, fertile soils.
Sowing scheme 20 x 10 cm.
Sowing: April.
Harvest: September-October.
Can be sown in autumn for early spring harvest.
* Parsley (Petroselinum crispum) is a biennial plant of the Apiaceae family. It is grown as a green and spicy-aromatic crop. Its leaves and roots contain essential oils, mineral salts of potassium, calcium, phosphorus, iron, vitamins A, C, B4, B2, PP, K.
Germination: 15-20 days.
Seeds: 1 g contains 450-650 pcs.
Sowing: root varieties are sown in late April - early May. Leaf varieties - in spring, summer (until mid-July), and before winter (late October).
Seeding rate: 0.5-1.0 g/m².
Sowing depth: 1-2 cm on heavy loams, 2.0-2.5 cm on sandy loams. Row sowing with row spacing of 30-40 cm.
Soil: loose, well-aerated, humus-rich sandy loam or loamy soils. Root parsley is best placed in the 2nd year after applying manure, otherwise, the roots branch out.
Best predecessors: cucumber, tomato, onion, cabbage, potato.
Care: weeding, loosening, and fertilizing (ammonium nitrate, potassium salt, superphosphate). First thinning - in the phase of 2-3 true leaves. For root parsley, leave a distance of 5-6 cm between plants.
Harvesting: root parsley is harvested in late September - early October (before frosts). Dug roots are cleaned of soil, old leaves are cut off, leaving petioles 1.0-1.5 cm long. Healthy large roots are selected for storage.
Bot. syn.: Apium petroselinum L., Carum petroselinum Benth., Petroselinum hortense auct., Petroselinum sativum Hoffm., Petroselinum tuberosum, Petroselinum vulgare.
* Vitamins in winter.
Forcing parsley and celery can be used to obtain green vitamin products in the off-season. To do this, dig up the roots, cut off their leaves, leaving petioles 1-2 cm long (so as not to damage dormant buds), and plant in pots (diameter from 20 cm). Place on a bright windowsill. Optimal temperature +14..+20°C. Watering is moderate. Fresh greens can be cut in 30-40 days.
