Parsley root of the Picantnaya variety is a mid-season variety with enhanced aroma of root crops and greens. The root crops have a conical or reverse-triangular shape, white in color, weighing from 20 to 100 grams and measuring 20-30 cm in length. The leaf rosette is semi-vertical and spreading, with green three-times-cut leaves of medium size, possessing a good aroma. This variety is distinguished by excellent taste qualities and high yield, reaching 1.8-3.1 kg per square meter, making it attractive for both home use and storage and drying.
Agricultural technology for growing parsley Picantnaya involves sowing seeds in open ground in several terms: early spring in the second half of April, in summer in the first half of July, and under winter in November. Seeds are sown in furrows to a depth of 1-1.5 cm with a distance between plants of about 15-30 cm, which contributes to the full development of root crops. The plant loves light but tolerates semi-shaded areas well. Care includes loosening of interrows, moderate watering, and fertilization. Leaves are started to be cut when they reach a height of 10-12 cm, and the harvesting of root crops is conducted from June to September.
Parsley Picantnaya is valued not only for taste qualities but also for useful properties. Leaves contain vitamins, including vitamin C and carotene, as well as essential oils that contribute to improving appetite. It is widely used in cooking to add to meat and fish dishes, vegetable soups and salads, giving them a fresh aroma and spicy taste.
