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Root parsley "Lenka Ožarowska"
Petroselinum crispum convar. Radicosum Danert
1,42€
Ex Tax: 1,14€
Ex Tax: 1,14€
Root Parsley "Lenka Ožarowska".
Aromatic "white root" for soups and long-term storage.
A mid-late variety (175-195 days) that forms magnificent, straight roots with high aromatic quality.
Characteristics:
The root is conical, pointed, 15-18 cm long and up to 5 cm in diameter. The skin is whitish-grey, and the flesh is creamy-white and dense.
Average weight: 45-60 g.
The leaf rosette is spreading; the greens are also edible.
Variety value:
Excellent keeping quality (stores well in sand during winter). High content of vitamins and mineral salts.
Agrotechnics and secrets of success:
1. Soil: Parsley thrives only in loose, fertile soils. Important: never apply fresh manure for parsley! This causes the roots to fork (branch out), become ugly, and unsuitable for storage.
2. Sowing: Seeds germinate slowly. For spring sowing, soaking is mandatory. You can also sow in late autumn (dry seeds in October-November) — this ensures early and uniform germination in spring.
3. Care: Parsley loves the "golden mean" in moisture: in dry soil, roots will be thin; in overly wet soil, they will be spotted. Thinning is mandatory (leave 5-10 cm between plants).
Master's tip: in August, carefully remove the 4 lower leaves from each plant — this accelerates the bulking of the root.
Aromatic "white root" for soups and long-term storage.
A mid-late variety (175-195 days) that forms magnificent, straight roots with high aromatic quality.
Characteristics:
The root is conical, pointed, 15-18 cm long and up to 5 cm in diameter. The skin is whitish-grey, and the flesh is creamy-white and dense.
Average weight: 45-60 g.
The leaf rosette is spreading; the greens are also edible.
Variety value:
Excellent keeping quality (stores well in sand during winter). High content of vitamins and mineral salts.
Agrotechnics and secrets of success:
1. Soil: Parsley thrives only in loose, fertile soils. Important: never apply fresh manure for parsley! This causes the roots to fork (branch out), become ugly, and unsuitable for storage.
2. Sowing: Seeds germinate slowly. For spring sowing, soaking is mandatory. You can also sow in late autumn (dry seeds in October-November) — this ensures early and uniform germination in spring.
3. Care: Parsley loves the "golden mean" in moisture: in dry soil, roots will be thin; in overly wet soil, they will be spotted. Thinning is mandatory (leave 5-10 cm between plants).
Master's tip: in August, carefully remove the 4 lower leaves from each plant — this accelerates the bulking of the root.
