Frisé curly leaf parsley is a mid-season variety with a maturation period of 60-70 days, suitable for cultivation both in open ground and under cover. The leaves of this parsley have an attractive emerald-green color, deeply lobed, and distinctly curly. After cutting, the greens retain their rich aroma and fresh appearance for a long time, making them especially valuable for culinary use. The plants withstand winter well and produce early fresh greens in spring. The variety is characterized by its low maintenance requirements and resistance to diseases.
Parsley, as a plant, belongs to the biennial herbaceous plants of the Apiaceae family. Its origin is considered to be the island of Sardinia, where it grows wild along the Mediterranean coast. In cultivation, parsley is grown in various regions, including the northern United States, southern Canada, and continental Europe. The plant is cold-tolerant, not demanding for moisture, but requires adequate light. Parsley can grow on almost all types of soil, except excessively wet or dry sandy soils. The leaves are dark green and shiny, stems are highly branched and smooth. The root system consists of a main root and lateral roots, and the flowers are arranged in umbels.
In culinary use, parsley is prized for its flavor and used as a seasoning. Both leaves and roots are used, consumed fresh, dried, or salted. Leaves are added to salads, and also used as an aromatic addition to side dishes and soups. For successful parsley cultivation, it is recommended to sow in April with harvest in May. Good predecessors for parsley include cabbage, cucumbers, and onions, while carrots, celery, fennel, coriander, and dill are considered unsuitable. Care for the plant includes thinning seedlings, weeding, loosening soil, watering, and fertilizing. Despite the variety Frisé's resistance to diseases, parsley as a whole may be affected by various pests and diseases, such as aphids, flies, rot, and fungal infections.
