Flat leaf parsley. Smaller leaves and plants than Gigante di Napoli. Flavor may be a bit more intense than Napoli. Start from seed or transplants. 75-80 days from seed, 50 or so from transplants. For transplants, start 3-5 seeds per cell 8 weeks.

An early ripening variety of dill with high aroma, unpretentious to growing conditions, which has a dark green leaf with a weak waxy bloom.

An early ripe variety, has a very large leaf rosette, the leaves are tender, dark green in color, juicy, the average weight of one plant is 95-120 grams.

Mid-season variety, well-developed rosette, with 40-85 leaves, leaves are green, dissected, very fragrant, grow back well after cutting and in early spring in the second year after overwintering plants.

High-yielding variety. The leaves are large, strongly dissected, dark green, delicate and fragrant. Go to bolting slowly. It has a very attractive presentation and high aromaticity. Long keeps economic suitability in technical ripeness.

A delicate parsley-like plant with a hint of licorice aroma, its delicate flavour disappears in cooking so add it just prior to serving or add raw leaves fresh to salads. Chervil likes to grow in a cool season, and it actually thrives in partial shade.

The cultivar is recommended for autumn and winter crops; it is resistant to diseases and seed stem formation. It is useful for storing and can overwinter in the soil. The root is approx. 20 cm long, shaped like an elongated cone, the bark is white.

Hamburg Rooted parsley has a slightly different use than other parsley varieties! This old fashioned heirloom variety produces fleshy parsnip-like roots up to 10 inches long that are cooked as a vegetable!

Shruby, mid-late variety, for open and closed ground. Characterized by a long period of gathering greens. The leaves are large with a wax coating, a violet-blue shade, fragrant. Requires light, moderately moist, fertilized soils.

Mid-late variety. The plant is vigorous and branchy, intensely green in color. The leaves are large, juicy, with a strong aroma. The variety is genetically resistant to fungal diseases.

40 days from transplanting seedlings. Among the most useful of herbs, dill is fragrant, attractive, and delicious. A member of the same family as parsley and cumin, its seeds have a flavor reminiscent of caraway while its leaves have a gentler.

One of the best varieties of bush type in the world. Do not shoot, stands out for its high yield. A tall variety (90-110 cm) of bush type with thick dark green leaves and a strong aroma. Dill is intended for growing in glass and greenhouses.

Early-ripening variety of dill - 30-35 days. Value of variety: increased content of essential oils. Rosette leaves standing, leaves with strongly dissected segments, the color is dark green, with a bluish tinge. Cultivated by direct sow in the soil.

Early ripening. From mass shoots to harvest 30-44, before flowering 51-71 days, before the formation of seeds 89-105. Rosette diffuse, 6-10 large leaves, 29-33 cm high. Coloration green with a faint bluish shade. The stalk is short (5-6 cm).

A sort of leafy, reliable, highly productive parsley, characterized by very strong energy of growth, large leaf size, pleasant real smell and exquisite parsley taste, the intense green color persists throughout the period of growth.

Dill is an annual with feathery blue-green leaves and tiny yellow blooms that produce masses of small brown seeds in fall. Both leaves and seeds are used in cooking, lending their flavors to everything from pickles to potatoes, eggs to fish.

Parsley has a long and colorful history, being well known in many cultures. Myths and legends abound concerning this herb, making it the symbol of such widely varying things as death, victory, and life.

Mid-ripening (80-85 days from shoots to technical ripeness) grade. The socket is well developed, with 40-85 leaves. The leaves are green, cut, very fragrant, perfectly grow after cutting and early spring for the second year after wintering of plants.

This standard parsley – also sometimes called Moss Curled Parsley is an extremely dark green parsley that is an excellent garnish for just about any dish. Plant Curled Parsley seeds in either full sun or partial shade. Curled parsely is a fast-grower.

Becoming increasingly popular, the rich green leaves of this tall-growing, flat-leaved parsley are useful for adding (usually at the last minute) to many dishes. Renowned for having a better flavour than the curled parsley.

Late ripening aromatic variety. Rosette leaves semi-elevated. The leaf is medium-long, dark green, medium-striated with a wax coating. The plant is in the flowering phase 100-110 cm high, sprawling, strongly bred.

Pure white, 8” half-long shaped root vegetable with a mild parsley flavor. Roots are broad at shoulders, tapering to a point. Very aromatic and great in soups or roasted in the oven. Hilmar really shines as a winter vegetable.

Forms a large leaf outlet (50 cm or more) with a large number of corrugated leaves. Forms early and high yield of leaves. It is recommended to use green fresh, for drying and canning. It is photophilous, but it grows well in semi-dark places.

This is a late-ripening variety. The first harvesting of greenery is carried out in 50-65 days. Plant shrub, height 45-55 cm, weight 70-100 grams. The leaves are large, 12-16 cm long, light green with a weak waxy coating, excellent taste and aroma.

This is a medium-sized leaf variety. Vegetation period from shoots to technical ripeness is 65-75 days. The first harvesting of greens is carried out when leaves reach a height of 15-20 cm, subsequent cuts are made after 30-35 days.

A popular early ripening variety of parsley. Rosette large, with a lot of fragrant, dark green leaves. The variety is cold-resistant and winter-hardy, suitable for freezing. Used for seasonings in fresh and dried form.

This is a mid-ripe variety with a slow formation of inflorescences. The stem is single, straight, branched or almost simple, 40-120 cm high, thinly furrowed, undressed, dark green, branched at the top, between branches bent.