Leaf parsley
Origin and history:
It is a biennial plant native to the Mediterranean region. The Ory variety was bred at the Vegetable Research and Development Station (V.R.D.S.) in Buzau, Romania, and was developed for high productivity and adaptability to a wide range of climatic conditions.
Botanical characteristics:
Leaf parsley Ory is a biennial, herbaceous plant with dark green, glossy and highly aromatic leaves. The leaves are finely serrated and of delicate texture. The plant forms a compact clump, reaching a height of approximately 25-30 cm. The root system is well developed, which gives it excellent drought tolerance.
Growing conditions:
Leaf parsley Ory prefers fertile, well-drained soils with a neutral or slightly acidic pH. It adapts well both in the open field and in small gardens or containers. The optimum sowing period is early spring (March-April) or late autumn. It requires moderate exposure to sunlight and regular watering, but without waterlogging.
Care and maintenance:
To encourage healthy growth, leaf parsley Ory benefits from the periodic application of compost or an organic fertiliser. Cutting the leaves regularly, without damaging the heart of the plant, ensures rapid regrowth and a steady yield. It is important to remove weeds from around the plant in order to reduce competition. The yield potential of the variety is 10-15 t/ha of fresh leaves.
Propagation:
Leaf parsley Ory is propagated from seed, which germinates in 15-20 days at temperatures of 18-22°C. The seed may be sown directly into the soil or in cell trays for seedling production. After emergence, the plants can be thinned to a spacing of approximately 10-15 cm.
Uses
Leaf parsley Ory is highly valued in the kitchen, where it is used fresh or dried in a variety of dishes: soups, stews, salads and sauces. It is also recognised for its health benefits, having antioxidant, anti-inflammatory and digestive properties.