The best parsley varieties for growing: descriptions with photos

Parsley is very easy to grow, often growing naturally even in the most secluded corners of a garden or vegetable patch. However, to obtain a bountiful harvest of this herb, several important growing guidelines must be followed. Individual types of parsley differ in appearance, usage, ripening time, and also have slightly different aromas. Parsley varieties: types, varieties with photos and descriptions, growing and care instructions.

Characteristics of culture

Parsley is a perennial, rarely annual, cold-hardy and moisture-loving herbaceous plant belonging to the genus Apiaceae. The spice's homeland is considered to be the distant shores of the Mediterranean Sea. The seeds germinate at 2–5°C, and the seedlings can withstand temperatures as low as -8°C. The shoots of some species begin to emerge even under snow.

In cooking, the plant is used fresh, dried, salted, and frozen. The leaves and roots are a popular seasoning for pickles, various cuts, salads, soups, fish, and meat dishes. Frozen greens retain their nutritional and medicinal properties for several months. In folk and traditional medicine, the roots and seeds are used. Gardeners cultivate two species:

1. Root vegetables are grown as root vegetables. They produce few greens, their leaves are thin and tough, and they have a weak aroma and flavor. If you constantly pick off the leaves, the root will develop poorly.
2. Leaf parsley is prized for its tender, tasty, and aromatic greens. It has two subspecies: common parsley and curly parsley. The latter produces a robust green mass but has a mild flavor (better for serving). This variety is not used as a root vegetable; the roots, left over the winter, do not freeze in most regions.

In the first year, a rosette of leaves forms, a root develops, and in the second season, the plant produces a flower stalk. Leaf parsley has a thin, branched rootlet, while root parsley has a large, carrot-like rootlet. The leaves are arranged in rosettes (the height and shape depend on the species or cultivar). They are usually triangular, bipinnate or tripinnate, glossy, yellow- or white-green, sometimes with a reddish base, cordate, notched at the apex, and the lobe within the notch is elongated and curved inward.

The erect stem grows up to 150 cm tall. From late June to the second ten days of August, complex umbel-shaped inflorescences open with small greenish-yellow flowers (bisexual or exclusively female). From August to October, highly fragrant, distichous fruits are formed. The seeds are round or ovoid, slightly compressed laterally, smooth, and turn dark brown when ripe, falling off. The seeds remain viable for 3-4 years.

The value of parsley

All parts of the plant contain a complex of beneficial substances and vitamins. The spice has wound-healing, anti-inflammatory, diuretic, antiseptic, antispasmodic, and choleretic properties. It helps strengthen gums and maintain vision. It promotes blood formation, increases appetite, and is used to treat digestive disorders, kidney stones, and liver and kidney diseases.

The plant helps remove salts from the body, reduces sweating, increases potency in menFresh parsley juice helps normalize thyroid and adrenal function and strengthens capillary blood vessels. The juice is also used to treat wounds, bruises, abscesses, and insect bites. A strong decoction of the spice with lemon helps lighten freckles and dark spots on the skin.

The best varieties of parsley for growing in the garden

When choosing varieties, you can base them on your personal preferences: plant size, intensity of flavor and aroma, yield, and ripening time. There are many options, but we'll focus on those that have received the most positive reviews from gardeners across different regions and countries. Let's start with parsley varieties for the Moscow region, which are particularly easy to grow and thrive in variable climates:

1. Bogatyr leaf parsley is a moisture-loving, shade-tolerant, early-ripening variety (75–90 days) with curly leaves and a pungent aroma. It quickly grows green after harvest. Yields up to 3 kg/m².
2. Italian Giant has a massive rosette, glossy leaves, and fast-growing, delicate foliage. Yields up to 4 kg/m² per season. Harvesting should begin six weeks after planting. Its main advantage is shade tolerance, while its disadvantage is slow germination (up to 25 days). Italian Giant parsley seeds should be planted in early spring.
3. Delicate Aroma – possesses excellent heat and cold tolerance, ripening in 120 days. The semi-upright, massive rosette produces numerous large, flavorful leaves. Yields up to 3.5 kg/m².
4. Parsley 'Biser' takes no more than 58 days from sowing to harvest. The bush is fluffy and grows up to 50 cm tall. The leaves are small and pleasantly scented. Yields up to 1.8 kg/m².
5. Carnival is a common leaf parsley with a high yield, taking 85–100 days from sowing to maturity. The rosette is large, the leaves are small, succulent, and grow very quickly.

The varieties described grow well without constant attention from a gardener, but they do not tolerate dry soil, overly dense planting, or proximity to weeds. To prevent moisture from evaporating, the beds can be mulched with straw, and it is advisable to thin the seedlings early in their development. Now let's look at the best parsley varieties for open ground:

1. Esmeralda ripens 68 days after germination. The rosette is massive, producing about 30 branches with corrugated, green, tasty leaves. Seeds should be planted in late April. Yields no more than 1.5 kg/m².
2. Final is a root variety, with a time from germination to the first harvest of roots of approximately 130 days. The plants are small, with roots weighing 150–200 g each, cone-shaped, approximately 25 cm long and no more than 3 cm in diameter. Yields up to 4 kg/m².
3. Breeze parsley ripens in 75 days. The leaves are shelf-stable and retain their flavor and marketability. After harvesting, the plant quickly sprouts new leaves. Yields up to 3 kg/m².
4. Parsley Mooskrause 2 – the spice sprigs can be harvested 55 days after germination. The bushes are semi-spreading, with tasty, large, curly leaves with a glossy, iridescent surface. The greens regrow quickly. Yields up to 7 kg/m².
5. Gloria parsley matures in 60–65 days (from seed germination). The bushes are no taller than 35 cm, and the rosette produces approximately 26 green leaves with a rich flavor and aroma. The yield is approximately 1.8 kg/m².

We also recommend taking a closer look at varieties such as Igla, Sudarynya, Lekar, and Plain. If you want to grow parsley in a greenhouse or hotbed, keep in mind that optimal conditions must be created and maintained indoors; we'll discuss these later. Varieties such as Lyubasha, Pikantnaya, Bordovikskaya, Igl, Alba, and curly Slavyanskaya produce abundant, high-quality harvests when planted indoors. The best varieties of leaf parsley are:

1. Titan is a high-yielding variety that can be harvested 50 or even 45 days after the first leaves appear. The rosette is wide, and the bush grows no taller than 73 cm. The leaves have a pleasant scent. This variety does not tolerate acidic soils and does not thrive when pruned infrequently.
2. Gigantella – from germination to harvest time, it takes no more than two months. Over the course of a season, approximately 110 leaves form in the rosette, each leaf blade growing from 45 to 100 cm in length. This variety thrives in both open and protected soil. Its aroma is sharp, and its flavor is pleasant and rich. Best results are achieved by sowing the seeds in the fall. Yields up to 8 kg/m².
3. Rialto is one of the best parsley varieties for sale. Its sprigs with large, fleshy leaves are highly marketable. Harvesting begins 95 days after germination and grows well in any conditions. The yield is high. The rosette is wide, and the leaves grow very quickly. The leaves have a pleasant flavor and a delicate, piquant aroma.
4. Bravo is an easy-to-grow variety; the harvest can be completed 75 days after germination. The leaves are deeply corrugated, juicy, and delicious. To encourage faster growth, mature shoots should be cut back to the base of the rosette.
5. Parsley Astra – from germination to harvest takes 58–65 days. The rosette is dense, the leaves are fragrant, large, and curly. The foliage actively regenerates after pruning. Yields up to 5 kg/m².

Other good varieties include: Chastushka, Green Crystal, Festivalnaya, Aromatic, Natalka, Universal, Buterbrodnaya, Kelley Curly-Leaf Parsley, Petra, and Royal Velvet. For growing herbs for sale, it's best to choose varieties that regrow quickly after harvest. To obtain beautiful, juicy, lush, and fragrant leaves, remove the protective seed coat before sowing and then soak them in growth stimulants. Varieties root parsley for open ground:

1. Sakharnaya is a productive variety, ripening 98–105 days after the first leaves appear. The fruit is up to 35 cm long, juicy, and delicious. Yields up to 5 kg/m².
2. Alba – conical roots weighing 150–320 g, up to 40 cm long, about 9 cm in diameter, ripening 160 days after germination. The flesh is white, juicy, and aromatic. Yield is approximately 5 kg/m².
3. High-yielding—the roots ripen 125 days after germination. The fruit is juicy, pointed, up to 25 cm long, and has excellent flavor.
4. Pastushka – from germination to harvest takes about 155 days. The conical root, 25 to 80 cm long, is tasty and has crisp flesh. Yields up to 4 kg/m².
5. Konika ripens in 125 days. The root, up to 130 g in weight, resembles an inverted triangle, with white flesh and excellent flavor. Yield: 3 kg/m².

The roots can be used in the same way as the leaves – dried, boiled, frozen, pickled, grated into salads, or added to jars for preserves. After harvesting, rinse the roots thoroughly under cold running water, and peel them before cooking. For drying, it's best to cut the roots into 4 mm strips and spread them on a paper mat in a well-ventilated area or outdoors under a sheltered area away from direct sunlight. Dried roots can be blended and stored in a glass jar. For freezing, grind, grate, or slice the roots.

How to Grow Parsley

Parsley can be planted outdoors, indoors, or on a windowsill. Sowing can be done in early spring, midsummer, or fall. When sown in winter, seedlings will emerge as soon as favorable conditions are achieved. When planting dry seeds, they will take 15 to 20 days to emerge. Pre-sowing preparation can speed up the process by a week or a week and a half.

Before sowing, remove and discard any damaged or overly small seeds. Disinfect the remaining seeds in a 1% potassium permanganate solution for about 45 minutes. To soak, wrap the seeds in several layers of damp cheesecloth and leave them at 22–25°C for 5 days. Once the white roots emerge, transfer them to the refrigerator for a week to harden off, then plant immediately. Other seed preparation methods commonly used by gardeners are not effective.

Selecting a site and preparing the soil

Parsley grows well even in shade, but it's best planted in an open, wind-free, sunny spot. The best predecessors are tomatoes, onions, potatoes, garlic, and cabbage, while carrots are the worst. It's best to have plenty of snow in the chosen location during the winter; this will protect the roots from frost and ensure adequate moisture levels. Parsley rarely grows in low-lying areas where moisture accumulates and stagnates.

If sowing is planned for spring, the parsley plot should be prepared in late summer. After removing plant debris, superphosphate, potassium salt (no more than 20 g per m²), and rotted manure should be added to the soil before digging. Parsley does not grow in heavy soils; sand or peat can be added to improve the soil structure, making it permeable and loose. Additional "ingredients" should be added in moderation.

Landing

After pre-sowing preparation, the seeds should be allowed to dry slightly and left in the open air for a few hours. The prepared area should be watered, preferably using a watering can with a strainer. Rows should be spaced 15 cm apart, with 3 cm between plants, and a sowing depth of 1–1.5 cm. If the seeds are planted deeper, germination will be delayed and seedlings will be sparse. In the greenhouse, ensure that the humidity is always 70–80%, and the air temperature is between 15–20°C in summer and 10–15°C in winter (without fluctuations).

When planting parsley indoors, prepare wide or long containers with drainage holes, approximately 15–20 cm deep. Soaking the seeds is essential for this method of growing: immerse the seeds in hot (38°C) water for 3 days, changing the water every 12 hours. It's recommended to add a 2 cm layer of coarse sand, pebbles, or expanded clay to the bottom of the containers. You can fill the containers with fertile soil from your garden or a store-bought all-purpose potting soil.

Before sowing, the soil should be moistened, compacted slightly, and furrowed up to 1 cm deep. At home, the seeds can be sown slightly more densely; 10 cm between rows is sufficient, and about 2–3 cm between plants. Cover the seeds with soil and place the box on the brightest windowsill. The room temperature should not fall below 15°C or rise above 20°C. If natural light is insufficient, install a lamp over the seedlings (50 cm above the box). The green shoots can be cut when they reach 10 cm.

How to care for parsley

Until sprouts appear, keep the soil regularly moist (moderately) and carefully pull out weeds. If frost is expected, cover the plantings with agrotextile. As soon as the first 2 or 3 true leaves emerge, thinning begins. Root parsley should be thinned again at the 5-6 leaf stage, leaving about 10 cm between plants. For leafy varieties, the distance between rosettes should be 5-7 cm.

Weeding the beds regularly is essential. To ensure strong and sturdy plants, fertilize twice a season: when the first leaves appear and when a small rosette forms. You can use mullein or compost (1 kg per bucket of water) with 15 g of superphosphate and potassium sulfate added. Before the first autumn frosts, remove the leaves from the remaining rootstocks, lightly earth them up, and mulch with sawdust.

Parsley is resistant to various diseases and pests, but if not properly cared for, it can be susceptible to white spot, downy mildew, rust, powdery mildew, brown rot, and early blight. If unusual spots, growths, or other growths are detected on the leaves, treat the plant with a 1% colloidal sulfur solution or other treatments (keeping time between spraying and harvesting).

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We've found out what parsley looks like and which varieties are considered the best. Anyone, even a novice gardener, can grow this plant; it's very easy to care for and can withstand adverse weather conditions. One important question remains: is parsley a vegetable? The plant is classified as a herbaceous, spicy plant, but the root varieties can easily be classified as vegetables. Finally, we offer some advice: cut the greens and harvest the roots gradually, as they ripen and are needed.