The variety forms large, lush, and well-foliated rosettes with smooth dark green leaves. The crop is cold-resistant: seeds are capable of germinating at a soil temperature of 3–5 °C. With spring sowing in the period from February to July, the harvest is carried out from May to October.
The leaves possess a pronounced aroma and are used in fresh, dried, and frozen form as a spicy additive to dishes. The variety is suitable for fresh consumption and short-term storage. The name is a collective term for a group of smooth-leaved parsley varieties.
Sources4
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Countries of admission
2 jurisdictions
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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