Parsley Harvest

Parsley variety "Harvest" is a medium-maturing and time-tested variety intended for cultivation both in open ground and in greenhouses. This variety is characterized by high cold resistance and the ability to produce abundant yields. Seeds can be sown either in spring (April-May) or in autumn (October-November), allowing for green mass harvesting as early as late spring. The maturation period is approximately 60–70 days from germination.

The plant forms a robust rosette with a large number of leaves — from 40 to 85 — which have a rich green color and a distinctly aromatic scent. The leaves are finely divided, smooth, and retain freshness for a long time after cutting. "Harvest" parsley is distinguished by rapid leaf regrowth after harvesting, enabling multiple yields per season. Additionally, the variety is resistant to bolting, extending the harvesting period.

For successful cultivation, it is recommended to follow agronomic practices including thinning, weed control, soil loosening, fertilization, and regular watering. Parsley is suitable for fresh consumption, as well as for drying and preservation. The yield of this variety reaches 1.4–1.7 kg per square meter, making it a profitable choice for gardeners and farmers.