Medium early variety (period from germination to leaf cutting 60-75 days). It has a large rosette with a large number of leaves (up to 100).
The leaves are smooth, strongly split, with a strong spicy aroma. Gives a very early and high yield of leaves, grows well after cutting.
Excellent for growing early bunch products. Due to its high content of vitamins and nutrients, it is ideal for fresh consumption.
1.0 g = 450-650 seeds.
Bot.: Petroselinum crispum var. foliosum.
* Useful properties of parsley.
Parsley is an ancient spicy plant that has two varieties: root and leaf. Its leaves contain vitamins C -170-180 mg% or more (root crops - about 3 mg%), B, B2, PP, K, provitamin A, folic acid, mineral salts of iron, potassium, magnesium, calcium, phosphorus, and also phytoncides, flavonoids, proteins, carbohydrates.
Parsley is used to treat diseases of the bladder, kidneys, and stomach. Preparations from it have anti-inflammatory, bactericidal, analgesic, diuretic, hemostatic and wound healing effects, increase appetite, activate the functions of the thyroid and adrenal glands, restore strength, improve metabolic processes, increase the body's defenses, are the surest remedy for impotence, etc. Parsley is also used in cosmetics.
* Withered greens should be put in cold water for an hour, to which a little vinegar is added (1 tablespoon per 1 liter of water).
* Parsley and dill keep fresh for several days in the most intense heat, if kept in a tightly closed, completely dry pan, and the greens should also be dry.
* Parsley goes well with fish, fish dishes, and is present in all fish spice mixtures.
* Culinary uses of parsley:
Parsley greens are preserved by dry salting. For pickling, greens are taken before flowering or at the very beginning of flowering.
It is sorted out (discarding hard stems, stiff parts), after which it is washed in cold water and cut into pieces 1.5-2 cm long.
The cut greens are thoroughly mixed with table salt (20% by weight of the greens) and stacked, tamping,
in small wooden or earthenware barrels, enameled or glass containers.
A layer of salt is poured onto the bottom of the dishes before laying the greens. Greens in a container on top are also covered with salt. Store in a cool place.
Yellowed and damaged leaves are removed. The greens are thoroughly washed in cold running water and allowed to drain.
The stems are tied into small bundles and hung on a rope or wire under a canopy, in a barn, in an attic.
or other well-ventilated areas.
In wet weather, the washed greens are finely cut and dried in an oven or oven for 2.5-3.5 hours at a temperature of +65..+70°C.
Washed and peeled parsley roots are finely chopped and then dried in the air or in the oven.
From 100 g of fresh root crops, 14-15 g of dry ones are obtained. Store dried parsley in glass, tightly closed jars.