A utilization method for parsley focused on producing high-quality greens with strong aromatics and a delicate leaf texture suitable for raw consumption.
In the reference
67
varieties
crop Parsley,
where this is mentioned in the description.
For the fresh market, leaf varieties bred for intensive regrowth of green mass after cutting are selected. Structural characteristics are taken into account: curly-leaf parsley is valued for its decorative appearance and crunchy texture, while flat-leaf parsley is characterized by a more intense flavor and aroma, requiring timely harvesting to prevent the leaves from becoming coarse.
The production technology involves multiple cuttings at intervals of 40–45 days or year-round forcing from root crops. Unlike leaf varieties, cutting leaves from root parsley for fresh consumption is not practiced, as it reduces productivity and root development.
General information about the subject — on the page
Fresh market use.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.