The best varieties of parsley for growing

Gardeners and farmers prefer to grow a variety of herbs in their gardens. Parsley is renowned for its spicy flavor and distinct aroma, adding a touch of zest to dishes. However, depending on the variety, the herbs may mature sooner or later, so it's important to know which parsley variety to choose for your garden.

Fruitful

A mid-season root variety. Ripening occurs 130 days after the first green leaves appear. The plant has a semi-spreading rosette with 11-20 leaves. The fruit is pointed, reaching 20 cm in length. Parsley weighs up to 100 g.

The plant has excellent flavor and can be eaten fresh or added to first and second courses.

Curly

An early-ripening, leafy variety, ripening 50-70 days after germination. This curly variety boasts not only a delicious, spicy flavor but also an attractive appearance—it's often grown as a garden or garden decoration.

The leaves are curly and form a dense rosette, creating a decorative appearance. After cutting, the greens are used to decorate salads and holiday dishes. The leaves are dense, have a long shelf life, and do not wilt, maintaining a high flavor.

Beads

An early-ripening variety with a semi-erect rosette reaching 39 cm in height. Ripening time is 55-60 days from germination. The leaves are medium-sized, green, and delicately fragrant. This variety is suitable for fresh consumption and freezing.

The Biser variety is renowned for its impressive yield—1.7-2 kg of greens can be harvested per square meter. Gardeners also appreciate it for its drought and frost resistance.

Titanium

An early-ripening, high-yielding variety. Harvesting begins in just 45 days. For good seed germination, soil temperatures of 17-20°C (63-68°F) are required. The first shoots appear 2-3 weeks after sowing. This variety is characterized by a large rosette, reaching a height of up to 50 cm or more. The leaves are standard-shaped and dark green. Parsley is aromatic and delicious.

It's recommended to sow the seeds in slightly acidic, well-fertilized soil. Plant care consists of regular watering, weeding, and leaf trimming. Even after processing, parsley retains its color.

Ditty

An early-ripening leafy parsley variety. The semi-upright rosette reaches up to 40 cm in height, producing over 40 smooth, green leaves. Each plant weighs 40-50 g. Full technical maturity occurs in 57-60 days from germination. The greens are recommended for fresh consumption as a vitamin supplement to dishes, for canning vegetables, and for drying. They have a strong aroma and a spicy flavor.

Seeds are sown in early spring, beginning in April. Winter sowing is also possible, in late October or early November. For fresh consumption, the leaves are harvested when they reach 10-12 cm in height; for drying, they are harvested during budding.

Bravo

An early-ripening Russian variety prized for its low-maintenance nature. The greens are ready for consumption 65 days after germination. The bushes' long, upright shoots make harvesting much easier.

The leaves are deeply corrugated and bright green. The petioles are long, forming a rosette of curly leaves. The aroma is spicy and delicate, and the greens are juicy and pleasant to the taste. To preserve the integrity of the vegetable bush, the petioles with leaves are cut to the base – this promotes rapid recovery and increases yield.

Bordovikskaya

A mid-season variety. It takes 130 days from the first green leaves to full ripening. It is suitable for long-term fresh storage. The leaves are dark green and juicy. A ripe root weighs between 150 and 200 g.

The root vegetable is similar in appearance to a carrot. The flesh is white, very aromatic, pleasant, and at the same time distinctive. It is frost-resistant and maintains its marketable appearance during long-term transportation and storage.

Aster

Germination takes 55-65 days. This early-ripening variety produces a semi-erect, dense rosette, which produces numerous large, green leaves. Curly parsley is a favorite not only among gardeners but also among farmers cultivating large-scale crops. The Astra variety ripens with its root, which is not suitable for consumption.

After harvesting, the foliage actively grows back. This variety is prized for its high yield—up to 5 kg per square meter. Its aroma is distinct and noticeable. This spicy herb is suitable for both indoor and outdoor cultivation.

Gloria

The early-ripening Gloria variety has a tall rosette, reaching 25-40 cm. The rosette produces 20-25 dark green leaves with a distinct aroma. The harvest is 60-65 days after germination.

Seeds are sown from April throughout the season. Leaves are harvested periodically as needed. This variety has a good yield – 1.5-1.7 kg of fresh greens are harvested per square meter.

Rialto

An early-ripening, high-yielding variety of leaf parsley. Suitable for both open-ground and greenhouse cultivation. It is ideal for growing in bunches. It reaches marketable size in 95-100 days from germination. The leaves are smooth, delicate, and dark green. New leaves grow back immediately after cutting.

The roots are small and highly branched. By leaving the rhizomes in the soil over the winter, you can harvest an early, fresh crop in the spring. Parsley is aromatic and has a refined flavor. The greens can be eaten fresh, preserved, or dried.

Mooskrause 2

An early-ripening variety, ripening 55-60 days after germination. The rosette is semi-spreading, with large, corrugated leaves and a glossy surface. The leaves are light green.

This variety has a pleasant aroma and complements soups and side dishes well. The greens regrow quickly after cutting. It is suitable for both open and closed cultivation. The yield per square meter ranges from 7.9 to 8.4 kg.

Curly-leaved Kelly

The early-ripening, leafy variety of parsley, Curly-leaved Kelly, is considered one of the most delicious herbs—its rich aroma and pleasant flavor complement a variety of dishes. Fully ripening occurs 50-70 days after sowing.

The variety's advantages include a dense, lush, curly "cap," bright green leaves, and a long petiole. The seeds are sown in very moist, warm soil. The variety prefers warmth, so the seeds are kept under plastic wrap for the first week, providing additional light.

Eagle

A mid-season root parsley variety. The root is cone-shaped and white. It is characterized by good taste and high commercial quality, as well as resistance to disease, frost, and drought. The root reaches 25-30 cm in length and weighs 130 g. The fruits ripen in 120-130 days.

The rosette of dark green leaves is succulent, dense, fragrant, and tender. Seeds are sown from April to June or from September to October. The harvest occurs in May and September, respectively. One square meter yields 4 to 9 kilograms. Care is simple: water and loosen the soil.

Green crystal

A late-ripening, all-purpose variety. The rosette of leaves is semi-erect. Large, green leaves are highly aromatic and regrow well after cutting. The period from germination to full maturity is 150-170 days.

Delicate aroma

The mid-season variety "Tender Aroma" ripens 120-130 days after germination. The leaf rosette is well-developed, semi-upright, and features numerous large, dark-green leaves. The aroma is pleasant and strong, and the flavor is good.

The advantage of this variety is its good yield: 2.5-3 kg of greens can be harvested from 1 square meter. The variety is resistant to adverse weather conditions and cold.

Festival

An early-ripening variety with a well-developed rosette of dark-green leaves (30-60), a distinct aroma, and a pleasant flavor due to the essential oils they contain. This variety is suitable for both fresh and dried consumption. It takes 55-60 days to fully ripen.

Leaves are harvested when they reach 10-12 cm in height. If the leaves are to be dried, they are harvested during budding. Positive qualities include resistance to frost and some diseases.

Slavic

An early-ripening, high-yielding variety. Gardeners can harvest up to 3.8 kg per square meter. The greens fully ripen 70-80 days after the first leaves appear. The greens regrow well after harvesting. Each plant weighs 100-110 g.

Parsley is sown in early spring (second half of April), midsummer (end of July), and late fall (before winter). The variety prefers fertile, deep-topped, loose loamy and sandy loam soils. The best predecessors are onions, tomatoes, and cucumbers. Care consists of weed control and fertilizing after thinning.

Berlinia

An early-ripening root parsley variety, Berlinia matures in 95-100 days. Its cone-shaped roots reach up to 20 cm in length. The flesh is crisp and creamy white. The roots and leaves are highly flavorful. Each root weighs approximately 100 g.

The leaves are large and tall. This variety stores well without losing its flavor or marketability. It is prized by gardeners for its resistance to bolting, cold, and drought. Seeds are sown from April throughout the season. This variety is also suitable for winter sowing, which is done in December, to ensure early spring germination.

Petra

A curly parsley variety that matures 95-100 days after the first shoots emerge. The plant is vigorous, with a well-developed rosette of leaves and a dark green, curly foliage. The foliage grows quickly after harvesting. This variety is characterized by high resistance to diseases and adverse weather conditions.

Rich aroma and pleasant flavor. Due to its uniform, rapid growth, these greens are successfully used for forcing salad lines in greenhouses. A yield of 2.3 kg per square meter is obtained.

Fragrant

An early-ripening variety with bright green leaves and a glossy surface. Harvesting begins in just 75 days after germination. The plant has an upright, dense rosette. The harvest weight per bush ranges from 40-100 g.

The advantages of the Aromatnaya variety include the immediate growth of new, vibrant greens after cutting. Proper care will allow you to reap bountiful harvests and enjoy delicious, aromatic greens that enhance any dish.

Station wagon

A leafy variety of parsley, it's aptly named. This versatile herb is used not only to enhance the flavor of salads but also in other dishes, including preserves. It's also used to make herbal condiments.

An early-ripening variety that produces roots that ripen 60-65 days after germination. A single herbaceous plant yields approximately 60-80 grams of aromatic greens. The leaf rosette is semi-upright, with numerous large, broadly triangular, green leaves. The aroma is exquisite. The yield is high: 2.8 to 4.9 kg of parsley can be harvested per square meter.

Italian giant

An early-ripening variety with smooth leaves, this variety is prized for its high yield, rapid foliage growth after cutting, and pleasant aroma. The greens mature in 65-70 days. The average parsley weight is 75-85 g. The plant has a large, semi-upright rosette and triangular, dark green leaves. The aroma is tart and pleasant.

The variety's advantages include good growth even in shade, making it very convenient to grow. With proper care, gardeners can harvest 2 to 5 kg per square meter. The plant germinates slowly, due to the high concentration of essential oils contained in the seed coat. The first shoots typically appear within 2 to 3 weeks.

Bogatyr

An early-ripening variety, ripening 70-80 days after sowing. The roots are cream-colored, cone-shaped, and tapered. The flesh is juicy, tender, and white. A mature fruit weighs up to 110 g. Its advantages include shade tolerance, excellent flavor, distinct aroma, and a good yield.

Seeds are sown in early spring in open ground. The harvest is from May to September. The variety prefers light, humus-rich soils. Bogatyr is a moisture-loving variety. Care consists of watering, weeding, and cultivating the space between rows. Up to 3 kg of yield can be harvested per square meter.

Sugar

Root parsley is an early-ripening variety characterized by high yields and a short growing season—the greens ripen 100 days after sowing the seeds. It is a biennial plant, with roots maturing in the first year and achenes in the second. The roots reach up to 30 cm in length. The leaves are elongated and triangular, and the flowers have a greenish-yellow hue.

Seeds are sown in April-May. One square meter can yield up to 3.5 kilograms of greenery. Care involves fertilizing, thinning and weeding, watering, loosening the soil, and removing weeds.

Natalka

An early-ripening variety characterized by a robust rosette of leaves. The leaves are large and green. The green mass weighs approximately 45-70 g. Parsley reaches full maturity in 55-65 days.

Its positive qualities include the tenderness and juiciness of its greens, as well as its intense aroma due to the presence of essential oils and vitamins. The variety is highly resistant to cold. Parsley can be used fresh, dried, or frozen. A yield of 1.8 to 2.8 kg is harvested per square meter.

Shepherdess

A late-ripening variety prized for its good yield. It takes up to 150 days from germination to full maturity. The rosette of leaves is spreading, bearing a large number of leaves—20 to 40. The root is conical with a pointed tip, reaching 20-30 cm in length.

The root vegetable's flesh is juicy, sweet, and white. The weight of a single plant, including leaves and roots, ranges from 80-100 g. The root vegetable weighs from 30 to 70 g. The entire plant is consumed. Up to 3.2 kg of yield can be harvested per square meter.

Royal velvet

A mid-season variety. This curly parsley has a spreading rosette of leaves. Suitable for both open and protected cultivation, it takes 130 days from sowing to full maturity. The leaves are small, corrugated at the edges, and bright green. A distinctive feature of this variety is its high mineral content.

The advantages of the Royal Velvet variety include drought tolerance, preservation of beneficial properties when dried, and undemanding heat requirements. The plant thrives in loose, humus-rich soils. It is not recommended to grow greens in heavy clay soils. Onions, potatoes, and cucumbers are considered the best predecessors. Sowing is done in April, as well as before winter. When fertilizing, it is recommended to apply minimal doses of nitrogen fertilizer.

Berlin

This parsley variety is especially popular among home gardeners, where it's used as a seasoning and for adding to pickles and marinades. The root is creamy, reaching 4-5 cm in diameter and 20-30 cm in length. It weighs 50-110 g. It takes 140-150 days from sowing to ripening. The harvest is from June to September.

This variety is characterized by winter hardiness and root resistance to cracking and branching. It has a long shelf life after harvesting. The yield per square meter ranges from 4 to 6 kg.

Esmeralda

An early-ripening, leafy variety. The rosette contains over 30 mature, corrugated, green leaves. Germination to technical maturity takes 65-70 days. The rosette reaches over 20 cm in height. Seeds are sown outdoors in late April. Before sowing, be sure to soak the seeds in a damp cloth for 48-72 hours.

The aroma is pleasant and the flavor is good. This is due to the essential oil contained in the leaves. Parsley leaves are cut for fresh consumption when they reach 10-12 cm in length, and for drying, they are harvested during the budding period. The average weight of one plant ranges from 45-50 g. On average, 1 square meter yields between 800 g and 1.2 kg of greens.

Common leaf

A biennial, curly plant with a branched, straight stem and a thickened, spindly root. The root grows from 30 cm to 1 m. This variety is prized for its fresh and dried use, as a seasoning for salads and other dishes.

This is an early-ripening variety. From full germination to technical maturity, it takes 70-80 days. It is suitable for growing indoors, on a balcony, or outdoors. The rosette is well developed, producing 40-100 dark green leaves. Seeds are sown in early spring, midsummer, and before winter. Covering the seedlings with plastic wrap helps speed up germination. This promotes germination within 2-3 weeks.

Breeze

An early-ripening variety, it takes 80 days from the moment the leaves emerge to full maturity. This variety is characterized by a tall, upright rosette, reaching up to 75 cm in height. The leaves are stored for a long time after pruning, maintaining their high flavor and marketability.

The variety's value lies in its ascorbic acid content. Up to 2.5 kg of harvest can be obtained from one square meter. The grass quickly regrows after cutting.

Carnival

An early-ripening variety, it takes 90-100 days to fully mature. This leafy variety is characterized by a large rosette with numerous leaves—40 to 100. The foliage regrows quickly after cutting. The leaves are smooth, small, and dark green. The aroma is pleasant, and the flavor is spicy and good.

Parsley seeds are sown in early spring – mid- to late April; in midsummer – late July; and in late winter – October. The main care requirements are weed control and thinning.

Plane

A late-ripening leafy parsley variety. Harvesting occurs in 70-140 days. Suitable for fresh consumption. The plant thrives in fertile, loose loam or sandy loam soils. The rosette of leaves is semi-erect, triangular, large, and dark green.

Seeds are sown outdoors in late April-early May, late July, and October-November. The variety is resistant to heat and frost, as well as diseases. It has a pleasant, rich flavor and distinct aroma. To promote rapid growth, thin the plants, water them, and loosen the soil between the rows. A yield of 2.8-3 kg per square meter is obtained.

Alba

A late-ripening Czech variety of root parsley. Full ripening occurs 170-180 days after germination. The rosette of leaves is semi-erect and medium-dense. The root is elongated and conical, reaching 20-25 cm in length and up to 8 cm in diameter. The root has a smooth surface, and the flesh is white, aromatic, and delicious. It weighs 200-300 g.

Seeds are sown in late April-early May, and also in October-November. The best predecessors are tomatoes, cucumbers, and onions. This variety is characterized by good shelf life and frost resistance. A yield of 4-5 kg ​​per square meter is obtained.

The finale

A mid-season variety with excellent flavor and aroma. It takes 125-130 days from germination to full maturity. The plant is small, producing roots weighing 150-200 g. The roots are conical, reaching up to 22 cm in length and up to 2.5 cm in diameter.

Both the roots and greens are eaten, used to decorate dishes and impart a pleasant aroma and flavor. Up to 2.5 kg of harvest can be obtained from one square meter. Parsley stores well, retaining its marketable appearance.

Sandwich shop

Parsley "Buterbrodnaya" is an early-ripening variety characterized by its cold resistance. It takes 60-80 days from germination to full maturity. The leaves are medium-sized, triangular, and have a distinct aroma. The greens are rich in vitamins.

Parsley is consumed fresh and dried, used for pickling, preserving, and garnishing salads and other dishes. The greens have a long shelf life. A yield of 3.5-4.5 kg per square meter is typical. Seeds are sown before winter or at the end of April. It is recommended to choose loamy and fertile soil for planting. Care consists of loosening, watering, and weeding the soil.

Gigantella

An early-ripening variety. It takes 67-77 days from germination to full technical maturity. The roots are white, reaching 25-30 cm in length and weighing up to 200 g. The variety is frost- and cold-resistant, suitable for growing in shaded areas. The leaves are juicy, tender, and aromatic.

Seeds are sown in open ground in deeply tilled, moist soils. Sowing is carried out in April-June and September-October. Care includes deep loosening of the row spacing in the fall and hilling with soil before winter. A yield of 4 to 9 kg is harvested per square meter.

Grandma's garden bed

An early-ripening variety with a compact, well-foliated rosette reaching up to 25 cm in height. The leaves are large, aromatic, and dark green. Parsley reaches full maturity 65-70 days after germination.

Sow seeds in open ground to a depth of 1 cm. Thin the seedlings when they have 2-3 true leaves. Cut the foliage several times during the summer, fertilizing after each cut. The plants require regular watering, weeding, and loosening.

Konika

A mid-season variety, ripening in 122-130 days from germination. The roots are wide, resembling an inverted triangle, and white in color. Each root weighs up to 95 g and reaches 25 cm in length. The green leaves are medium-sized, narrowly triangular in shape. The petiole is medium-sized.

The root vegetables and greens have a pleasant aroma. The variety is tolerant of soil and requires little care. The root vegetables store well. One square meter yields approximately one and a half kilograms of greens and up to 2.3 kg of root vegetables.

Good morning

A mid-season rootstock variety. Full maturity occurs 125-135 days after germination. The rosette of leaves is upright, reaching 33-35 cm in height. The leaves are dark green, long, wide, and triangular. The petiole is long.

The roots are long, narrowly obliquely triangular, and feature grayish-white lenticels. Each root weighs 60-100 g. The aroma is subtle, but the flavor is pleasant. One square meter yields 2.5-3.4 kilos of roots and up to 2.5 kilos of green foliage.

Table of varieties by criteria

The table lists parsley varieties and their ripening times. This will help you quickly decide which herbs to plant in your garden, yard, or near your home:

Parsley variety	Ripening period (days)
Fruitful	130
Sugar	100
Berlin	140-150
Bordovikskaya	130
Aster	55-65
Esmeralda	65-70
Common leaf	70-80
Breeze	80
Bogatyr	70-80
Carnival	90-100
Curly	55-70
Beads	55-60
Titanium	45-50
Fragrant	75
Bravo	65
Gloria	60-65
Rialto	95-100
Station wagon	60-65
Sandwich shop	60-80
Italian giant	65-70
Mooskrause 2	55-60
Eagle	120-130
Green crystal	150-170
Delicate aroma	120-130
Festival	55-60
Slavic	70-80
Berlinia	95-100
Shepherdess	150
Royal velvet	130
Plane	70-140
Curly Kelly	50-70
Alba	170-180
The finale	125-130
Petra	95-100
Ditty	57-60
Natalka	55-65
Gigantella	67-77
Grandma's garden bed	65-70
Konika	122-130
Good morning	125-135

Among the wide variety of parsley varieties, you can choose the one that best suits your ripening time and other characteristics. Some prefer to eat only the greens, while others prefer root varieties, offering the opportunity to enjoy the crisp, delicious root vegetables.

Frequently Asked Questions