Leaf parsley Festival 68

A valuable seasoning and decorative plant used throughout the year. It is also useful in production of dry vegetables. The leaves are smooth, vividly green, with a strong aroma, rich in vitamins and minerals, recommended as an addition to dishes. The leaves are thick, resistant to yellowing, tolerant to powdery mildew. This variety does not form a taproot (forked roots). It is characterised by intense growth. The leaf harvest is large. The first harvest of leaves is after 100 days from sowing seeds. In good years, three commercial harvests of leaves can be obtained. It is recommended to sow seeds for spring harvest in July, and for summer and autumn harvest in early spring. It is recommended to ensure that seeds are not sown too densely. The variety can be used for forcing under covers.