ROOT PARSLEY

Parsley root: an ancient species to be rediscovered
In the family of old-fashioned vegetables, parsley root is becoming increasingly popular with consumers. Its appeal is twofold:
- on the one hand, for its roots, which are rich in vitamin A and low in calories. With a subtle flavor halfway between parsnip and celeriac. It can be eaten in a variety of ways, both raw and cooked.
- also for its foliage, which can be used like common parsley. Discover the VOLTZ Maraîchage range of conventional seeds.

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ROOT PARSLEY

ATIKA

Parsley root ATIKA Tolerant, productive and white
ATIKA is a root parsley variety with very good yield potential. Its short, vigorous foliage is well suited to bundling. Its large, smooth leaves are green in color. Its roots are white and homogeneous. Its good sanitary performance is also appreciated, particularly in the face of physiological "rust".

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ROOT PARSLEY

EFEZ

Parsley root EFEZ Tolerant and productive
EFEZ is a field-grown root parsley variety for bundling. It is characterized by the sanitary quality of its root and its high yield. Its smooth root is very white. Its foliage is well-developed and healthy. The large, smooth leaves are green. Its sowing-harvest cycle lasts an average of 165 days.

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ROOT PARSLEY

HALFLANGE RACE HERMES

HALFLANGE race HERMES: attractive, flexible root parsley
HALFLANGE race HERMES is a smooth, semi-long root parsley with a very attractive color. Its dark foliage is robust. It is an ideal variety for both the fresh and industrial markets.

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