The 'Eastern' parsley variety is a medium-maturing root crop with a semi-erect leaf rosette. The leaves are of medium size, dark green, and have a wide-triangular shape with a long petiole. The root crop has an inverted-triangular shape, grayish-white color, and weighs from 85 to 120 grams. This variety is distinguished by good aroma of both greenery and root crops, making it attractive for culinary use. Green yield reaches 1.4 kg per square meter, while root crops yield 1.8-1.9 kg per square meter.
Eastern parsley is rich in vitamins and minerals, including vitamin C, beta-carotene, and potassium, which contribute to strengthening immunity and bone health. The caloric content is 47 kcal per 100 grams of the product. To maintain freshness, parsley is recommended to be stored at a temperature of +2 to +12 degrees Celsius and humidity of 90-95%, with a shelf life of about 5 days.
In cuisine, parsley is used mainly in fresh form, added to salads, soups, sauces, and marinades, and also serves as an aromatic garnish. Its fresh, slightly bitter taste adds brightness and contrast to dishes, especially well combining with heavier and fatty products. Parsley can also be frozen for long-term storage, while retaining its beneficial properties and aroma.
