Review of the best varieties of parsley and their varieties
Petroselinum - “growing on a stone”, is how the ancient Greeks called parsley, which grew wild on the rocky shores of the Peloponnese Peninsula. At first, parsley was cultivated as an ornamental plant, but later the taste and beneficial qualities of its greens, roots and seeds were appreciated. Over time, breeders managed to develop many varieties of leaf, curly and root parsley.
In this material we have collected for you the top varieties with a description of the main characteristics.
Description and characteristics of the plant
Parsley is a biennial plant from the Apiaceae family.. Most often grown as an annual for its greenery and roots. In the second year of the growing season, the plant forms a peduncle with seeds. The culture reaches a height of 1.5 m. The curly variety is compact in size, the bushes grow up to 80 cm.
Leaf color ranges from bright green to dark green. The leaf blade is triangular in shape, twice pinnately dissected, matte below, glossy above. The leaves of curly parsley are strongly corrugated and slightly harsh.
Stems erect, branched, thin or thick depending on the variety.
Parsley root has a cylindrical, conical, spindle-shaped shape. The skin is gray-white, the flesh is white or creamy-gray. The length depends on the variety and is 18-30 cm. Weight is 30-300 g.
Greens of the root variety are dark green, smooth, aromatic. The leaf blade is heavily dissected and slightly coarse compared to leaf parsley. The erect stem is highly branched and grows up to 1 m in height.
Peduncle with small yellow-green flowers collected in umbels. The seeds are oblong-ovate, brown-green in color. The culture enters the flowering period in July–August.
The taste of greenery is refreshing, spicy, with an islandy aftertaste. The aroma is rich and tart. Parsley root has a strong aroma due to its essential oil content. The taste is reminiscent of celery and carrots at the same time.
Sowing of seeds is carried out in March - April after the soil has warmed up to a depth of at least 2 cm.
The seeds are subjected to stratification to increase germination: they are soaked in warm water for 2 days, then wrapped in a damp cloth and left until seedlings appear. Then the bundle is placed in the refrigerator for 10 days, then dried until it flows.
Plant suitable for growing in open ground, greenhouses, under film covers in greenhouses, on the windowsill.
For cultivation on an industrial scale use Dutch hydroponic cultivation technology – artificial environment without soil. The root system is immersed in a nutrient aqueous solution saturated with oxygen or a porous substrate. This method involves frequent drip irrigation with nutrient solutions.
Mineral wool, expanded clay, sawdust, and coconut coir are used as a substrate.
Reference. In regions with a cold climate (in Siberia, the Urals), winter sowing of parsley and growing the root variety through seedlings are practiced. In the middle zone and in the south of the country, seeds are sown directly into prepared beds.
Parsley grows best in neutral to slightly acidic soil (pH=6.5-7.5). The crop needs sufficient watering, loosening the beds and weeding, thinning the crops and applying organic fertilizers.
The best varieties of leaf varieties
The table contains characteristics of popular varieties of leaf varieties.
| Name | Ripening time days | Taste/aroma | Peculiarities | Color | Productivity kg/m² |
| Common leaf | 65-75 | Spicy, bright | Well-developed rosette, lush greenery, small roots | Green | 3,5-11 |
| Beautiful festival | 55-60 | Spicy, rich | Well developed rosette with strongly dissected leaves | Bright green | 3-8 |
| Green crystal | 85-90 | Spicy, rich | The rosette is semi-raised, the leaves are large | Dark green | 2,8-3,5 |
| Enchantress | 70-80 | Spicy, rich | Semi-vertical rosette with dense greenery | Green | 3,2-4,5 |
| Sheet sandwich | 65-80 | Spicy, strong | Semi-vertical rosette with dense greenery | Green | 3,2-4,2 |
The best varieties of root varieties
The table contains popular varieties parsley root, characterized by ease of care and pleasant taste.
| Name | Ripening time days | Root shape | Length cm | Weight g | Flesh color |
| Sugar | 95-100 | Conical pointed |
25-30 | 100-110 | Gray-white |
| Harvest | 128-130 | Conical pointed |
20-22 cm | 90-100 g | Gray-white |
| Bordovikskaya | 130-135 | Extended cylindrical | 30-35 | 150-170 | Gray-white |
| Eagle | 130-135 | Cone-shaped | 25-30 | 130-140 | Gray-white |
| Good morning | 125-130 | Cone-shaped pointed |
20-23 | 100-120 g | White |
Interesting things on the site:
Diseases and pests of parsley: methods of control and prevention
The best varieties of curly parsley
The table shows characteristics of the best varieties curly parsley.
A common feature is that greens remain fresh for a long time after being cut.
| Name | Ripening time days | Leaves | Taste/aroma | Color | Feature of the variety | Productivity kg/m² |
| Kucheryavets | 85-90 | Corrugated, decorative | Spicy, rich | Green | The rosette is dense, raised | 6-8 |
| Slavic | 70-80 | Large, highly corrugated, curly with long petioles | Spicy, rich | Dark green | The rosette is semi-vertical, powerful, heavily leafy | 3,8-4,5 |
| Mooskrause 2 | 80-90 | Delicate, highly corrugated | Delicate, rich | Dark green | The rosette is medium-sized, dense | 7,9-8,4 |
| Esmeralda | 32-40 | Decorative, medium size, curly | Pleasant, sweetish, tender | Green | Rosette semi-raised, medium-sized, petioles thin | 1-1,5 |
| Petra | 80-95 | Large, wavy | Spicy, rich | Dark green | The socket is powerful, raised | 2,3-3 |
The best varieties by ripening time
All varieties of parsley are divided into early, mid-season and late. The table contains popular varieties of leaf and root varieties, indicating ripening times and characteristics.
| Name | Ripening period | Peculiarities | Color | Form | Productivity kg/m² |
| Italian giant | Mid-season leaf (70-80 days) | Semi-vertical rosette height 65-67 cm. The plant is frost-resistant down to -10°C | Green | Leaves are large, triangular | 2,8-5 |
| The final | Mid-season root (130-135 days) | Root weight 150-190 g, length 20-23 cm | Gray-white | Conical pointed root | 4-5 |
| Carnival | Mid-season leaf (70-90 days) | The rosette is large, with a large number of leaves (40-100 pcs.) | Dark green | Triangular, with deep cuts of lobes | 1,5-2 |
| Curly Sue | Early curly (30-40 days) | Greenery grows back quickly after cutting and does not wither for a long time | Bright green | Leaves are openwork, strongly corrugated | 2,3-3 |
| Prima | Early leaf (25-30 days) | The variety is resistant to cold (withstands temperatures down to -9°C), quickly gains green mass | Dark green | Leaves are strongly dissected with smooth lobes | 1,7-2,3 |
The best varieties for open ground
The table contains varieties of leaf parsley ideal for cultivation in open ground.
| Name | Ripening period | Form | Color | Taste/aroma | Peculiarities | Productivity kg/m² |
| Astra (curly) | 55-60 | The leaves are large, highly corrugated | Dark green | Delicate, bright | The rosette is semi-raised, medium-height, dense | 4-5 |
| Breeze (leaf) | 70-80 | Leaves are large and wavy | Dark green | Spicy, rich | The rosette is semi-raised, medium-height, dense | 4-6 |
| Salad (leaf) | 65-75 | Leaves are large and wavy | Dark green | Spicy, rich | The rosette is dense, raised with dense greenery | 3-4 |
| Bogatyr (leaf and root) | Greens – 55-60, roots – 140-160 | The root is cone-shaped, pointed, weighing 110 g, 20 cm long. Leaves are wavy | Root with creamy pulp, green leaves | Spicy, rich | Universal variety (root and greens). Semi-spreading rosette | |
| Gloria (leaf) | 50-60 | Leaves are large, triangular | Green | Spicy, rich | The rosette is dense, raised with dense greenery | 1,5-1,7 |
Parsley Bogatyr received the best reviews from gardeners thanks to its universal purpose, ease of care and high yield.
Conclusion
Parsley is a biennial crop that produces lush greens and roots. The weight, length of the root crop, height and density of the rosette, shape of the leaf blade and color depend on the varietal characteristics. There are early ripening varieties intended for early forcing of greens (Curly Sue, Prima, Astra, Gloria).
Late varieties are more suitable for winter sowing (Green Crystal).Root varieties (Sakharnaya, Urozhaynaya, Bordovikskaya) allow you to grow not only large root crops, but also obtain aromatic greens. The universal variety Bogatyr is valued for its ability to collect juicy greens and large roots.