KONIKA parsley is a mid-early root vegetable with conical roots ranging from 12 to 15 cm in length. The roots have smooth white skin and creamy-white flesh with a crunchy texture, possessing a bright aroma and rich flavor. This variety is distinguished by its high nutritional value, rich in vitamins and minerals, making it an excellent choice for preparing soups, canned goods, and other dishes, as well as for fresh consumption.
Growing KONIKA parsley is done by sowing seeds directly into the ground in late March to early May, though winter sowing in November or December is also possible. For successful root development, it is recommended to choose medium-structure, fertile, and well-drained soils, which promotes the formation of even, non-splintered root vegetables. The harvest can be started as early as May for fresh consumption, and collection can continue until mid-October for subsequent storage.
In addition to roots, green leaves with thick petioles also possess high nutritional value and can be used in cooking. Young, not fully mature roots are suitable for bunch harvesting already in July, allowing for an early harvest. The KONIKA variety is characterized by good storability and is suitable both for summer pickling with cuttings and for autumn storage, making it versatile and convenient to use.
