Parus

Parus is a mid-season leaf celery variety with a maturation period ranging from 73 to 90 days, depending on growing conditions. The leaf rosette is semi-lifted, standing 30 to 50 cm tall, featuring large, dark green, glossy, and smooth leaves with a strong aroma. The petioles are of medium length, thick and green, with minimal curvature. The mass of one plant ranges from 120 to 170 grams, while the yield of greens reaches 3.2-4.8 kg per square meter.

The variety is distinguished by high yield and resistance to bolting, allowing for multiple crops of greens per season thanks to rapid and abundant leaf recovery after cutting. Celery leaves "Parus" are rich in vitamin C, trace elements, and potassium, making them a healthy addition to the diet. Due to the strong aroma and excellent taste, the greens are widely used in fresh and dried form in home cooking, especially as a seasoning for meat and vegetable dishes, as well as for making sauces.

Growing the variety is typically done via seedlings, which ensures optimal conditions for plant development. The variety is valued for its long-term preservation of the green's market appearance after harvest, which is important for marketing and storage. The root system of "Parus" is not used for food; it is fibrous and branched, while the main application lies in the leafy part of the plant.