Root parsley variety Arat — a late variety developed by Bejo Zaden from the Netherlands. The vegetation period ranges from 135 to 150 days, allowing for mature root crops with excellent taste qualities. This variety is distinguished by high resistance to diseases and bolting, as well as adaptability to growing conditions: it tolerates low temperatures and can grow on various soil types. The leaves are of medium size, dark green, deeply divided, forming a spreading rosette, but the main product is the roots, which are almost not affected by leaf cutting. Arat variety roots have a conical shape, a cream-white hue, and dense white flesh. They are distinguished by an excellent aroma and taste, which is retained both fresh and after thermal processing, making this variety versatile for culinary use. The roots are well-suited for mechanized harvesting and cleaning, facilitating their use in industrial production and sales. Due to their dense structure and resistance to damage, the fruits are well-suited for transport and can be stored for a long time at low temperatures, preserving their qualities. For successful cultivation of the Arat variety, regular soil watering, periodic loosening, and fertilizer application are required. Seeds are usually sown in trays, and when the plants have three leaves, they are transplanted to their permanent location. The variety is suitable for cultivation both in open ground and in protected ground. Due to its characteristics and resistance, parsley Arat is an excellent choice for farmers and gardeners seeking a high-quality root parsley harvest with a long storage life and excellent taste qualities.
