{"id":10297,"date":"2022-05-14T08:45:26","date_gmt":"2022-05-14T08:45:26","guid":{"rendered":"https:\/\/pinova.hr\/kultivari-persina\/"},"modified":"2024-10-17T09:17:18","modified_gmt":"2024-10-17T09:17:18","slug":"kultivari-persina","status":"publish","type":"post","link":"https:\/\/pinova.hr\/en\/kultivari-persina\/","title":{"rendered":"Varieties of Parsley"},"content":{"rendered":"\n<p>Two subspecies of parsley are cultivated worldwide today: (lat. Petroselinum crispum ssp. crispum) \u2013 leaf parsley and (lat. Petroselinum crispum ssp. tuberosum) \u2013 root parsley.<\/p>\n\n\n\n<p><strong>Root Parsley Varieties:<\/strong><\/p>\n\n\n\n<p>Root parsley is categorized based on the length of the root:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Long: 20 &#8211; 25 cm<\/li>\n\n\n\n<li>Semi-long: 15 &#8211; 20 cm<\/li>\n<\/ul>\n\n\n\n<p>Breeding efforts for root parsley focus on developing thin-skinned roots with smooth surfaces and minimal thick lateral rootlets. In these cultivars, the leaves are also used, so they should be lush, smooth, and dark green.<\/p>\n\n\n\n<p><strong>Root Parsley Varieties (Bejo Zaden):<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Eagle<\/strong> \u2013 A semi-long root variety with a well-filled, smooth root. It is suitable for fresh sales and industrial processing.<\/li>\n\n\n\n<li><strong>Fakir<\/strong> \u2013 A medium-late variety with a well-filled and smooth root, excellent flesh quality, suitable for fresh consumption and industrial processing.<\/li>\n\n\n\n<li><strong>Arat<\/strong> \u2013 A long, smooth, and well-filled root variety suitable for fresh consumption and industrial processing. It has very lush and strong foliage.<\/li>\n<\/ul>\n\n\n\n<p><strong>Leaf Parsley Varieties:<\/strong><\/p>\n\n\n\n<p>Leaf parsley is classified based on the leaf margin into:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Smooth-leafed<\/li>\n\n\n\n<li>Curly-leafed<\/li>\n<\/ul>\n\n\n\n<p><strong>Leaf Parsley Varieties (Bejo Zaden):<\/strong><\/p>\n\n\n\n<p><strong>Titan<\/strong> \u2013 A smooth-leafed parsley (&#8220;normal appearance&#8221;). The leaves are dark green, of medium height, and upright, with a high dry matter content. It is intended for fresh consumption and industrial processing.<\/p>\n\n\n\n<p><strong>Krausa<\/strong> \u2013 A variety with highly curled, dark green leaves. The foliage is strong and very winter-resistant. It has a very high dry matter content, making it suitable primarily for industrial processing but also for fresh consumption.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Two subspecies of parsley are cultivated worldwide today: (lat. Petroselinum crispum ssp. crispum) \u2013 leaf parsley and (lat. Petroselinum crispum ssp. tuberosum) \u2013 root parsley. Root Parsley Varieties: Root parsley is categorized based on the length of the root: Breeding efforts for root parsley focus on developing thin-skinned roots with smooth surfaces and minimal thick [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":4836,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[820,780],"tags":[1181,1166,1014],"class_list":["post-10297","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-parsley","category-vegetables","tag-kultivari-persina-en","tag-persin-en","tag-povrtlarstvo-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Varieties of Parsley - 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