Krausa

Krausa Parsley OG

(75 days) Open-pollinated. “Krausa parsley gave us another stellar performance last year,” reported Bryan O’Hara in CT. “Great flavor, too,” added Evelyn Durand of Marysville, CA. Stems so sweet they taste almost like a miniature celery: thick, solid, crunchy, yummy. Dense triple-curled medium-green parsley holds its color without developing white or brown spots. Taller, thicker stems than Double Curled. “Never before had a parsley with such delicious stems,” raves trialer Donna Dyrek. Can stand the heat yet still be beautiful and juicy in October. Cold-hardy through at least part of the Maine winter.

3169 Krausa OG
Item Discounted
Price
A: 1/16oz for $3.40  
B: 1/8oz for $6.00  
C: 1/2oz for $18.00  
D: 1oz for $32.00  
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Additional Information

Parsley

Petroselinum crispum

116 oz packet sows 25 ft; 1 oz, 400 ft. Avg. 14,000 seed/oz.

Culture: Very hardy. Parsley seed is short-lived; test old seed before sowing. Very slow to germinate (up to 30 days). Soaking seed 8–12 hours will hasten germination. Do not allow soil surface to dry out.

Minimum germination temperature 40°, optimal range 50–80°.

A shining star of Jason Kafka’s wholesale program. He grows Double Curled, Dark Green Italian and Krausa, moves a few hundred bunches per week and says that if you have the market, these may bring more money per row foot than any other crop. When they bolt, he gets a bonus by using the umbels as filler for flower bouquets.

Greens

Days to maturity are from direct seeding.

Culture: When to harvest greens? Research from trials conducted in England and Kenya showed looseleaf lettuce, red chard and arugula harvested in the evening had a longer shelf life than when picked in the morning.