Curly parsley of the Ajour variety is a compact multi-stem rosette variety with a height of 30-45 cm. This early-maturing variety matures in 75-80 days from germination to the first harvest. The leaves are tender with ruffled segments, and up to a hundred leaves form in the rosette over the season, ensuring high green yield. After harvesting, the greens grow back quickly, allowing for 3-4 harvests per season with an output of about 3 kg of fresh greens per square meter.
The Ajour variety is distinguished by its spicy taste and strong aroma, making it in demand for home canning. Fresh leaves are widely used in salads and hot dishes, while dried and chopped greens are used for making sauces and aromatic celery salt. Due to its taste qualities and aroma, celery of this variety is a universal spice in cooking.
Growing the Ajour variety is possible both in open ground and in greenhouses, where it combines well with cucumbers. To increase yield, top dressing with urea is recommended 10 days after planting. The plant effectively uses nutrients from compost and neighboring crops. In addition, the bushes can be transplanted into a pot for winter and grown on a window, which allows for having fresh greens year-round.
