Comune Tipo Titan

Class

Dicotyledons

Division

Angiospermae

Family

Apiaceae or Umbelliferae

Order

Apiales

Genus

Petroselinum

Species

crispum

Description

Biennial plant cultivated as an annual mainly for its aromatic leaves with their characteristic intense flavour used in gastronomy. It can be grown both in the open field and in pots and requires sunny exposures and constant irrigation. It is present with a wide assortment of varieties that differ in leaf size and shape as well as their aroma.

Variety description

Very productive medium-stemmed common parsley variety. The variety is the most aromatic (much more so than the giant cutting variety). It is distinguished by its high vigour, considerable production of medium length stems, which are nevertheless robust and allow for several cuts even in the coldest periods. The leaf is medium-large with a widely indented margin, medium bright green in colour and an excellent capacity for re-sprouting. It is sown from February to October and harvested throughout the year. Main destination is fresh consumption. Planting spacing on the row 3.5 cm between rows 20-30 cm.

Curiosities and special features

A source of beta-carotene and flavonoids, parsley can have an antiseptic and carminative as well as diuretic function on the human organism if taken in suitable quantities.

Widely used in Mediterranean cuisine, it is added as a garnish or to add flavour to dishes such as first or main courses, but also to salads or sauces, giving them a unique accent with special taste notes. In short, parsley leaves can become part of many recipes, and it is no coincidence that Italian sayings include 'You are like parsley!

Origin and distribution

A species native to the eastern Mediterranean, it was already known to the ancient Egyptians and Romans, who used it for its alleged medicinal properties and during sacred ceremonies such as burials; from the Middle Ages onwards, parsley began to enter kitchens, thanks to the taste and flavour imparted by the leaves, to flavour food, and was thus widely cultivated in the gardens of monasteries and royal residences.

Flower size

The flower individually is small.

Leaf

The leaves have, in the course of plant development, pinnate , pinnate-lobate, bipinnate lamina.

Fruit

The leaf is an edible part of composite type with a divided or lobed flap, seedless, characterised by a tender texture with crispy rib and a length of about 15-20 cm. The skin is not edible, while the colouring remains homogeneous over the entire surface. From a sensory point of view, the leaf expresses a characteristic and aromatic flavour, is very fragrant with an intense and penetrating aroma, and has a fresh, strong and mild taste. Available throughout the year, it is one of the main cultivated varieties, coming from a rather vigorous plant with leaves that are always well stretched. The variety stands out for its excellent organoleptic characteristics and the many culinary uses it allows.

Flowering period

It flowers during the second year of cultivation from early spring to late spring for a duration of 30 to 50 days.

Inflorescence

Compound umbrella inflorescence, typical of many species belonging to the botanical family Umbelliferae.

Leaf colour

Unicolour shades.

Plant height

The height of the plant varies from 0.2 to 0.4 m.

Lifespan

Biennial plant with an annual growing cycle.

Where to plant

Versatile, suitable for growing in flower beds, balconies, pots, open field, terraces, outdoor tubs

Stem

The stem is herbaceous, the variety has no thorns.

Flower

The flower is small in size. It is arranged in medium-sized compound umbrella inflorescences. It flowers from early spring to late spring, with a flowering period of between 30 and 50 days. It is attractive to bees.

Growth

Variety with compact growth.

Plant habit

The developed habitus is bushy.

Branching

The branching is average, ensuring a suitable final production level.

PH

The ideal soil pH for parsley is between 5.5 and 7.0.

Soil preparation

To prepare the ground for transplanting in early spring, lightly dig up the soil 20/30 cm deep, removing any weeds, previous crop residues and bulky stones, then bury organic or slow-release chemical fertiliser and work the clods further by breaking them up with a hoe. To improve the drainage of excess water, preventing water stagnation, then carry out a slight ballasting to create a raised flower bed, and finally level the surface of the soil by preparing the postarelle according to a suitable planting pattern.
During the cultivation cycle continue, by surface hoeing, to remove weeds in the vicinity of the plant to prevent them hindering its normal growth and to break up any surface crust.

Sun exposure

For optimum vegetative growth expose the plant to afternoon sun, full sun.

Ideal climate and temperature

The ideal temperature is between 15 and 20 °C, in which temperature range better productivity, both qualitative and quantitative, is achieved. The vital temperature is between 0.0 and 35 °C

Use

Variety appreciated in the field:

Agri-food Aromatics

Hardiness

A variety of medium hardiness, attention must be paid to the water supply, which must be balanced and proportionate to the needs of the plant and the type of soil.

Soil

The ideal soil for proper vegetative growth of parsley is medium-textured or tending to sandy, fresh, structured and well-draining soil with organic matter. For cultivation in pots or tubs, use a specific horticultural substrate containing blond and brown peat.

Difficulty

Cultivation of this parsley variety is easy overall with a medium level of management effort required.

Growing tips

Some useful cultivation tips specific to this variety of parsley:

Balanced fertilisation Put outside when there is no longer a risk of frost Avoid over-watering

Intercropping/combination

Cultivation can be intercropped with cress and radish.

Planting

For cultivation in beds or open fields, apply an average density of 100 plants per square metre so that each specimen can express the best growth vigour. Carry out transplanting taking care not to damage the roots, which must be white and free of necrotizing, placing the plant on a raised bed of about 15-20 cm with the collar outside the soil surface and watering immediately afterwards, preferably during the morning hours.

Pruning

Pruning is limited to harvesting the edible part with a precise cut to the desired height; in some varieties, more than one mowing can be carried out during the production period.

Propagation

Multiplication is by sowing.

Repotting

In spring-early summer, if the roots have completely enveloped the substrate, repot.

Watering

Water requirements are medium to high, so it will be essential to increase the frequency of intervention, especially in the hot, sunny summer period.

When transplanting, assist the seedling to allow it to root properly in the new site, preventing both dryness and excessive watering with consequent stagnation. Afterwards, allow the soil or substrate to dry out slightly between transplanting operations without allowing the plant to wilt, also do not water the aerial part during the evening and avoid water stagnation which can lead to yellowing of the leaves and stunted growth.

For possible sowing, moisten the seed to allow it to germinate and, after it has been completely buried and covered with a layer of substrate and inert material, keep the soil wet until the sprout emerges.

Fertilising

Carry out a background fertilisation with organo-mineral fertiliser during pre-transplant soil preparation. Subsequently apply specific fertiliser for horticulture by fertigation, i.e. by diluting it in the irrigation water according to the appropriate dosage, as indicated on the relevant information label. In particular, in the post-transplant phase, use a complete fertiliser but with a prevalence of Phosphorus for better rooting; during the growth phase apply a complete fertiliser but with a prevalence of Nitrogen to encourage vegetative development, while in the final phase use a complete fertiliser that in addition to having a good supply of Nitrogen has a prevalence of Potassium for stronger, more fragrant leaves.

Pet safety

Potentially toxic, check with your veterinarian before administering in relation to the type of animal.

Edibility for humans

The leaves of the parsley are edible.

Toxicity for humans

Parsley, if harvested at the correct stage of ripeness, well stored and taken in non-excessive quantities, does not cause toxicity by ingestion; however, consider the individual case for possible contraindications such as during pregnancy. Avoid ingestion in large doses.

Tip

Parsley may show physiological alteration that is evident in leaf yellowing and stunted growth due to root asphyxia from moisture stagnation in the soil. Transplant young seedlings with the soil loaf completely enveloped by the roots, which should appear clear, white and not necrotic. Of parsley, leaves and stems are used so it is extraordinarily important to protect them preventively against cryptogams, particularly Septoria and Cercospora, and insects such as aphids and powderpost flies immediately when the damage threshold is exceeded.