Root parsley "Vistula"

Root parsley "Vistula" - Petroselinum crispum var. tuberosum (Bernh.) Crov. 
Delicious, fragrant, fruitful.
Early maturing high yielding variety. The period from germination to the ripening of root crops is 77-84 days.
Root crops are conical, spiky, with white pulp, average length 19-22 cm.
They are characterized by a high content of vitamins and dry substances, excellent taste.
For fresh use and canning.
Growing conditions.
At a temperature of +3 + 4 ° C shoots appear in 15-20 days. 1.0 g = 750-800 seeds.
The culture is light and moisture-loving but does not tolerate waterlogging. Placed on loose, fertile soils.
Seeding scheme: 20 x 10.
Sowing: IV.
Harvest: IX-X.

* When choosing a parsley variety, you should pay attention to the fact that this plant has two varieties - root and leaf.
The first one is more common among us: both roots and leaves are used for food. In summer, the leaves are cut off for greenery, and in the fall, root crops are dug up.
But this is not entirely correct. After all, it is the leaves that contribute to the rapid growth of the root crop. By cutting them off, you weaken the plant.
Root parsley and leaves have much less - up to 40, and leaf parsley has about 100. In addition, leaf parsley is healthier.
They contain more carotene and vitamin C. By the way, parsley has not equal among other vegetables in terms of the content of this vitamin.
In 100 grams of parsley, vitamin C is 4 times more than in the same 100 grams of lemon.

Eng.: Root parsley. Bot. syn.: Apium petroselinum L., Carum petroselinum Benth., Petroselinum hortense auct., Petroselinum sativum Hoffm., Petroselinum tuberosum, Petroselinum vulgare.