Root parsley: characteristics of the variety, cultivation and care

Growing root parsley is more practical than leaf parsley. This variety's roots, as well as its leaves, are edible. Root crops can be grown from seeds in a single summer. The crop is cold-hardy and thrives in Siberia, the Urals, and central Russia. Breeders have developed varieties with varying ripening times. They differ in root shape, size, and shelf life.

What kind of parsley is called root parsley?

Root parsley is a biennial plant. The aboveground portion can reach 100 cm in height. It features straight, branching stems covered with bright green, dissected leaves. These are tougher than those of leafy varieties. They are used in cooking hot dishes.

The underground part is a thickened, cone-shaped root. It develops in the first year of life. The average length of the root is 20-30 cm. The skin is white-brown, white, or white-yellow. The flesh is white or cream-colored, dense, and aromatic.

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In its second year, the plant produces a flower stalk in June-July. It reaches 70-150 cm in height. It develops an umbel-shaped inflorescence consisting of small, yellow-white flowers. After flowering, the fruits form. They are dark, oblong, and flattened on the sides.

Popular varieties of root parsley

In the garden, we grow varieties of sugar parsley root with different ripening times. Early and late varieties have different quality roots and greens.

Sugar

An old, productive, early-ripening variety. The growing season is 80-95 days. The plant forms a large rosette of dark green leaves (20-40) and conical roots 20-30 cm long with white, aromatic flesh and a yellowish core.

This variety is versatile. Both the above-ground and underground parts are edible. The medium-sized root weighs 70-80 g and has an excellent flavor. The variety has one drawback: a short shelf life.

Alba

The photo clearly shows the commercial characteristics of the Alba root parsley roots. They are smooth and large. They average 200-300 g in weight, 20-25 cm in length, and have no lateral roots. This variety has excellent flavor.

The greens and roots are aromatic and delicious. The harvest has a long shelf life. This variety boasts impressive yields. A 10 m² bed yields up to 50 kg of Alba parsley. This variety is late-ripening, so take this into account when planting. After emergence, the roots are ready for harvesting in 170-180 days.

Fruitful

Plant 3.5-6 kg of Urozhaynaya variety sugar root parsley per square meter. Roots weigh 2-3 kg/m². The period from germination to harvest is 100-130 days. This is a mid-season variety. During the growing season, the plant forms spreading rosettes consisting of 11-20 aromatic leaves. Root characteristics:

• length – 20 cm;
• the pulp is white;
• weight – 120 g.

Application

Parsley root is used in home cooking, cosmetology, medicine, and dietary nutrition. The root vegetable contains a complex of beneficial substances. In addition to proteins, fats, and carbohydrates, it contains vitamins (A, E, C, B), mineral salts, organic acids, and dietary fiber.

Chefs prize parsley root for its unique bittersweet flavor. The root's pulp pairs well with fish, meat, and vegetables. It's eaten raw, added to vegetable and fruit salads, used as a seasoning for soups, added to stews, and used as a spicy condiment in preserves.

Benefits and harms

Regular consumption of parsley root improves vision. The carotene found in the pulp has a positive effect. Dietary fiber normalizes bowel movements and stimulates intestinal function. Vitamin C strengthens the overall immune system.

Parsley root is widely used in folk medicine. Decoctions and infusions are prepared from it. These are used internally or externally. There are some contraindications. Eating the root fresh or using it medicinally is not recommended for people with the following conditions:

• stomach ulcer (during periods of exacerbation);
• cystitis;
• nephritis.

The following beneficial properties of infusions, decoctions, and fresh roots of sugar parsley have been proven in practice:

• normalize the menstrual cycle;
• strengthen men's health;
• serve as a preventative measure against prostatitis;
• cleanse the liver;
• remove toxins from the body;
• normalize acidity;
• serve as a preventative measure against osteoporosis;
• reduce swelling.

Features of growing root parsley

Cultivation technology for this crop has its own unique characteristics. It can be successfully grown indoors, outdoors, and indoors. The yield depends on soil quality and light levels. Crop rotation is essential to prevent diseases in gardens. In greenhouses, the soil should be replaced every two years.

Planting dates

Root parsley is sown outdoors in spring and late fall. The crop is resistant to low temperatures. In spring, seeds are sown early, while the soil is still moist—March or April. The soil should warm to just 4°C. In fall, dry seeds are planted 2-2.5 weeks before the onset of frost. The seedbeds are made earlier, while the days are still warm.

Choosing a landing site

Cabbage, potatoes, and tomatoes are good predecessors for root parsley. When crop rotation is followed, the crop is returned to its original location once every three years. Choose a site in full sun or partial shade. Soil requirements:

• loose, so that the roots are even and long;
• conducts moisture well - light loam, sandy loam;
• slightly acidic.

The bed is prepared in advance. The soil is dug deep – 25-30 cm.

Parsley root: growing in open ground

When sowing root parsley in the spring, prepare the bed in the fall. Planting begins as soon as the soil warms to 4-5°C. Form furrows 2 cm deep, spaced 20-30 cm apart. Water the furrows. Wait until the soil settles and becomes firm.

Sow seeds densely. Apply 4-6 g/m². Sprinkle with a 1:1 mixture of compost and garden soil and mulch with peat or compost. Plant parsley seeds at a depth of 1-2 cm. After emergence, thin the plants twice:

• the first – in the phase of 2 true leaves, leaving a distance of 2-3 cm between the shoots;
• the second - 2 weeks after the first, leaving a distance of 7 cm between the sprouts.

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Growing root parsley at home

Healthy food lovers wonder if it's possible to grow this healthy vegetable at home. Having a vitamin-rich garden bed on your windowsill is very convenient. To plant root parsley in your apartment, you'll need:

• a suitable container - the height of the pot or container should be at least 20 cm;
• fertile soil with a neutral or slightly acidic reaction.

Leave 2-3 sprouts in a pot. During the growing season, the plant thrives at temperatures of 15-20°C; until germination, 4-10°C is sufficient. For normal growth indoors, parsley requires at least 16 hours of daylight.

For supplemental lighting, use a phytolamp or fluorescent lamp. Mineral fertilizers should be applied to the soil at planting and as liquid solutions after each harvest. To prevent rot, water the parsley regularly but sparingly.

Parsley root: growing in a greenhouse

Growing root parsley indoors is hassle-free. The following conditions are provided for the crop's development:

• the bed is filled with fertile substrate;
• install a drip irrigation system;
• In winter and early spring, the lighting is turned on.

The crop is sown in heated greenhouses in January-February, and in unheated buildings in March-April. Sowing and thinning of seedlings are carried out in the same way as in open ground.

Care Features

To grow a good harvest, you need to know the planting features and care rules for root parsley.

During the summer, the bed is watered, the soil is loosened, weeds are regularly removed, plants are thinned out, and they are treated for pests and diseases.

Watering rules

A bed of root parsley is watered in the morning or late afternoon. Water is applied to the roots. Sprinkler irrigation is not used. In wet weather, watering is stopped or reduced in frequency. Water requirements peak in August, with an approximate water consumption of 20 l/m².

Top dressing

Root parsley requires care all summer long. After the first thinning, feed it with an infusion of grass or mullein diluted with water at a ratio of 1:10. The next time, water with a mineral fertilizer solution after the second thinning.

Dissolve in a bucket of water:

• potassium salt – 50 g;
• ammonium nitrate – 10 g.

The third time, ash is added. It is scattered over the bed after watering. The application rate is 1 tablespoon per square meter.

Possible diseases of root parsley

During the growing season, symptoms of diseases may appear on the leaves. The most common are:

• white spot;
• rust;
• downy mildew;
• white rot;
• Cercospora leaf spot.

The causes of the disease are excessive watering, dense planting, insufficient light, and failure to observe crop rotation.

Pests

Root parsley is susceptible to attacks from melon aphids and carrot flies. The most damaging pests are the carrot psyllid larvae, which feed on the upper part of the root. To prevent this, sprinkle the bed with ash mixed with tobacco dust in a 1:1 ratio.

If aphids appear, wash parsley leaves with a soap-ash solution or an onion peel infusion. Repeat this treatment every 3 days. To repel carrot flies, spray the plants with water containing kerosene. Add 1 tablespoon of the solution to 1 liter of water.

Harvesting and storage

Parsley tolerates cold temperatures, so it's harvested in late autumn. Choose a dry, sunny day. The roots are dug up with a pitchfork and pulled from the ground. The greens are cut off, leaving a small stump. The harvest is stored under a canopy to dry. After 1-2 days, it is processed or stored.

In winter, root parsley is stored at 0-2°C in a cellar or utility room. Maintain high humidity – 85-90%. The roots are placed in boxes in layers, sprinkled with sand. The vegetable compartment of the refrigerator is suitable for long-term storage. There, the parsley is stored in plastic bags.

Most housewives prefer to store root parsley for future use. There are two methods:

• drying;
• freezing.

Dry the peeled and chopped roots in an oven or electric dehydrator. Store in a glass container with an airtight lid. To freeze, clean, wash, slice or dice the roots, place them in plastic bags, and place them in the freezer.

Root crops can be left in the ground over the winter. This is a popular method of storing the harvest. The above-ground portion is cut off. The bed is covered with a layer of river sand and covered with plastic. In winter, snow is thrown on top.

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Sowing root parsley is easy. Caring for and growing it takes minimal time. A harvest of high-quality root vegetables is easily grown in a well-prepared bed, enriched with mineral and organic fertilizers. Late-season varieties of root parsley can be stored in a cellar until spring. Early and mid-season varieties are dried or flash-frozen. Regular consumption of the root vegetable has a positive effect on health and appearance.