Before choosing the best varieties of parsley for your vegetable garden, it’s worth deciding what you’re going to grow it for. If you need roots for cooking and medicinal decoctions, you should plant root parsley, but for flavorful, lush greens, you should grow leafy parsley. Among gardeners, root parsley is more popular, because from it you can get not only roots, but also some amount of greens, but it is worth considering that if you often cut the leaves, the root part remains small and squishy. So choose what is more important to you – the tops or the roots?
In the early variety of root parsley root crops are shortened and quite thick
The peculiarity of root parsley is that it forms a cone-shaped, thickened or cylindrical root of a light shade. The greens do not grow much, compared to the leafy varieties it is less fragrant and tougher. In the early variety of root parsley, the root crops are short and rather thick, best suited for drying, and in the late variety they are long (up to 40 cm), well suited for long-term storage.
After 95-100 days from the time when the first plants sprout, the variety is ready for consumption. The sprawling rosette has 20 to 40 leaves, the root crop grows to 30 cm in length, has a conical, pointed shape and a grayish-white color. The inside of the sugar parsley rootcrops are white, with a light yellow core. Widely distributed because of its remarkable taste qualities.
A medium-ripening root variety with a maturity date of up to 130 days from when the first greens peek out. It weighs about 100 g and has a semi-spreading rosette with 11 to 20 leaves and a pointed root crop about 20 cm long with a good flavor.
A plant weighing about 100g forms a semi-spreading rosette
At about 135 days after you’ve seen the first shoots, it’s ready to ripen. The strong rosette consists of 28-30 leaves; the root is elongated (about 35 cm), cylindrical in shape, weighing 170 g.
Late maturing variety of root parsley with terms of ripeness from 150 days to 180 days. The plant forms a sprawling rosette and a cone-shaped root crop with a pointed tip. The root of Berlin parsley reaches 4 cm in diameter and up to 20 cm in length.
Leaf parsley, best varieties
Roots of leaf parsley, although edible, but look unappetizing, remain thin and tough. Cultivate leafy parsley for greens. There are two varieties: parsley with ordinary leaves and curly parsley, whose corrugated leaves resemble curls.
Curly parsley is great for garnishing
Curly parsley is a great food decorator because of its decorative appearance, but it also has a nice strong aroma and delicate flavor. Once cut, the greens grow very quickly – you can harvest another crop by the end of the season. The cut leaves won’t turn yellow for about a week, retaining their flavor and persistent aroma.
An early maturing curly-leaved variety – 65 days after sprouting the greens are edible. The rosette grows dense, semi-raised, with large, strongly fluted leaves. The leaf mass actively grows after cutting.
This variety is prized for its lush, aromatic greens and high yield. The parsley reaches technical ripeness after 70 days when the seedlings appear. A well-developed rosette consists of a large number of smooth, dark green leaves with strong splitting. One rosette can have 30 to 100 leaves. The roots are not edible.
A curly parsley of medium ripeness. Weight of the plant reaches 50 g, the rosette has about 25-30 leaves with short petioles. It grows well after cutting the crop.
A leafy variety with a maturity period of about 80 days. A single plant weighs at least 60 g. The rosette grows to a height of 75 cm and retains its freshness for a long time after cutting.
The following varieties of leafy parsley are zoned: Bogatyr, Briz, Aster, Gloria, Volshebnitsa, Triplex, Sandwich, Titan, Common leafy, Borodinskaya. The following varieties are zoned for curly parsley: Kucheryavets, Bravo, Mazina, Petra, Leaf Curly.