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Root parsley "Atika"
Petroselinum crispum (Mill.) Nym. convar. radicosum (Alef.) Danert
1.48€
Ex Tax: 1.20€
Ex Tax: 1.20€
Root parsley "Atika".
It's delicious and fragrant!
Rapid, high-yielding. The period from upturn to ripening is 77 to 84 days. Corns are conical, spicy, with white meat, an average length of 20-30 cm, a mass of 40-80 years.
For fresh and preserved use.
1,0 g = 450-650 seeds.
It's delicious and fragrant!
Rapid, high-yielding. The period from upturn to ripening is 77 to 84 days. Corns are conical, spicy, with white meat, an average length of 20-30 cm, a mass of 40-80 years.
For fresh and preserved use.
1,0 g = 450-650 seeds.
Root parsley. Bot. syn.: Apium petroselinum L., Carum petroselinum Benth., Petroselinum hortense auct., Petroselinum sativum Hoffm., Petroselinum tuberosum, Petroselinum vulgare.
* When choosing a parsley variety, keep in mind that this plant has two varieties—root and leaf. The former is more common in our area: both the roots and leaves are edible. In summer, the leaves are picked for greens, and in autumn, the roots are dug up. However, this isn't entirely correct, as it's the leaves that promote rapid root regrowth (removing them weakens the plant).
Root parsley has far fewer leaves—up to 40—while leaf parsley has around 100. Furthermore, leaf parsley is more nutritious, containing significantly more carotene and vitamin C.
Incidentally, parsley has no equal among other vegetables in terms of this vitamin content: 100 grams of parsley contains 4 times more vitamin C than the same 100 grams of lemon.
