Rialto parsley is a medium-maturing leafy variety developed by the Dutch company Bejo Zaden. The vegetative period of the plant is approximately 96 days from germination to the onset of technical maturity. The plant forms a strong, compact bush up to 40 cm tall with a vertical rosette of leaves. The leaves are large, smooth, dark green, triangular in shape, with a slender central petiole. The green mass from one plant reaches 30-50 grams, ensuring a good yield with proper care. Rialto parsley is characterized by rapid recovery after cutting, allowing for multiple harvests during the season. The plant tolerates temperature fluctuations and frosts down to -6-9 °C, as well as high temperatures, which require increased watering frequency. To achieve a high yield, it is necessary to maintain moderate soil moisture, regularly loosen, weed, and fertilize the plants. The variety is suitable for cultivation in open beds, greenhouses, and for winter sowing. The parsley leaves of Rialto have a pleasant taste and rich aroma, making it versatile for fresh use, drying, and culinary processing. Due to its long shelf life and good appearance, this variety is ideal for bunch production and commercial cultivation. Uniform leaf mass development and harmonious leaf-to-stem ratio make Rialto parsley popular among gardeners and farmers.
