Parsley

Special features: Parsley has a high dry matter content and is nutrient-rich. Every 100 g of fresh weight contains about 2 mg of vitamin A, 172 mg of vitamin C, 203 mg of calcium, and 727 mg of potassium. Parsley is mostly used as a spice and seasoning, and is also a garnish for side dishes and platters widely used around the world. At present, its development as a dehydrated vegetable has attracted people's attention.

Variety characteristics: Agronomic traits: a semi-hardy plant, green-plant vernalization type, bolting under long-day conditions; the leaves are tripinnate compound leaves, with wrinkled leaf surfaces, and the outer edges are serrated, deeply lobed, and curled, growing in parallel; strong stress resistance and easy to cultivate. In production, the method of raising seedlings first and then transplanting is generally adopted, with a planting spacing of 20 x 25 cm. In management, water and fertilizer are supplemented according to plant growth and soil fertility, and frequent loosening of the soil increases soil aeration, which is beneficial to growth. Harvesting is mostly done by selective picking. Selective picking standard: petiole length 11-12 cm, 2-3 leaves harvested per plant. Under suitable conditions, harvesting can continue for 4-5 months. It can also be harvested by pulling up all at once (for pull harvesting, plant density should be appropriately increased), or by cutting the whole plant.