The technology for growing parsley under protected cultivation is based on the method of forcing from root crops during the autumn-winter period, which ensures a fast and predictable harvest of greens.
In the reference
34
varieties
crop Parsley,
where this is mentioned in the description.
The main industrial method for producing parsley greens in greenhouses is forcing from root crops weighing 30–60 g, from which the leaves are pre-trimmed while preserving the apical bud. The optimal planting density is 100–150 root crops per 1 m², with the forcing process taking between 35 and 40 days.
Agrotechnology in protected soil requires strict adherence to light and irrigation regimes directly into the furrows to avoid wetting the leaves, which leads to rotting. During the winter period, parsley is grown in 3–4 cycles, often used as an intercrop for cucumbers, while the forced produce is characterized by a high content of vitamin C up to 50 mg/100 g and carotene up to 6 mg/100 g.
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.