Fine parsley

Special features: extremely strong spicy aroma; eating both leaves and leaf stalks cleanses the intestines and strengthens the stomach. Every 100 g of edible leaf stalks contains 160 mg calcium, 61 mg phosphorus, 8.5 mg iron, and 6 mg vitamin C. Edible leaves contain 61 mg calcium, 71 mg phosphorus, 0.4 mg iron, and 29 mg vitamin C. Fast-growing, heat-tolerant, disease-resistant, and requiring few pesticides, it is a natural green health vegetable.

Variety characteristics: agronomic traits: fine parsley has slender, entirely green leaf stalks. Plant height 45-50 cm, fast growth; about 50 days after transplanting it is harvested with roots and tied into small bunches for market. For cultivation, direct sowing and close planting are suitable. Thin seedlings to 3 cm x 3 cm; when sowing in hot, rainy seasons, a small arched frame is needed, covered with old greenhouse film, with both sides rolled up for ventilation, providing shade and rain protection. Overwintering production tends to bolt, so timely harvesting is required.

Economic, ecological, and social benefits: fine parsley can be sown in all four seasons; it is fast-growing, disease-resistant, low-input, and high-yielding, and is a popular variety with large market demand and good prospects for promotion.