Parsley

Short description of the species

Botanical name

Parsley

Latin name

Petroselinum crispum

Family

apiaceae

Origin

Mediterranean region

Crop classification

spicy and aromatic plant

Exposure

light-loving

Frost resistance

frost-resistant

Optimal growth temperature

16–22 °C

Water requirement

medium to high

soil requirement

structurally, loamy-sandy and sandy-loamy

Soil pH

6,7 - 7,3

Edible part

Herba petroselini (vňať pretržlenu), Oleum petroselini (silica petržlenu)

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Interesting

The high content of vitamin C is particularly remarkable in fresh leaves, on average around 160 mg/100 .

accessibility

Usage

It is mainly used fresh as a food additive, and dried as part of spice mixes. It is added to soups and various sauces. It is also widely used in the canning industry as an ingredient in dried soups, frozen vegetable semi-finished products and various vegetable-based ingredients.

Inclusion in the sowing process and fertilization requirements 

Track: II., III. 

Suitable pre-crops: root vegetables, fruit vegetables and roots 

Fertilization: it does not tolerate direct fertilization with farmyard manure, because it causes branching of the roots and the transfer of pests, therefore we include it in the second to third line of cultivation 

Varieties: There are smooth-leaved (f. vulgare), curly-leaved (f. crispum), fine-leaved (f. tenuisectum) and variegated (f. variegatum) forms. 

Agricultural cultivation techniques: 

Propagation: In field conditions, it is grown mainly from direct sowing into open ground in early spring (late March to early April) or mid-July. It is a typical representative suitable for the use of pre-germinated seeds, which significantly contributes to the efficiency and profitability of cultivation. 

Cultivation agro-technique - bed method (directly into the soil)

Harvest: It is harvested throughout the year. The first harvest is approximately 60-80 days (from direct sowing) or 40-60 days (from planting). After each harvest, a bunch of parsley grows again in 4-5 weeks. 

Valuable nutritions: essential oil, flavonoids, vitamins and minerals (vit. K, C, A, Fe, Ca), chlorophyll 

Phytotherapeutic groups: carminative, antiphlogistic, diuretic 

Diseases and pests: Economically important diseases are septoria mold (Septoria petroselini), downy mildew (Plasmopara petroselini), powdery mildew (Erysiphe heraclei) and alternaria leaf mold (Alternaria radicina) (Marthe, 2020). Pests can include aphids, mites and thrips.