If you dream of greens that don't turn yellow in two days, don't stretch out in the heat, and produce in waves from May to October, pay attention to these proven varieties. They grow well in open ground, do not require a greenhouse and delight with freshness even with minimal care.
1. Dill “Gribovsky”
A classic, unpretentious variety with a powerful rosette and rich aroma. Produces abundant greenery within 35–40 days after germination. Resistant to bolting, tolerates coolness and partial shading well. Ideal for soups, marinades and freezing. From one square meter you can collect up to 2–2.5 kg per season.
2. Parsley “Italian giant”
Leaf parsley has large, ruffled leaves and a vibrant flavor. Not prone to early flowering, remains juicy for a long time even in drought. Grows well in sun and light shade. Suitable for fresh salads, sauces and drying. Productivity is up to 3 kg per square meter per season.
3. Cilantro “Luch”
Aromatic, compact cilantro with delicate leaves and moderate pungency. It grows back quickly after cutting, producing up to 4–5 waves of harvest per season. Resistant to diseases and not afraid of light frosts. Ideal for borscht, marinades, meat dishes and homemade preparations. Easy to grow even for beginners.
These varieties do not require frequent feeding, rarely get sick and grow well even in an ordinary garden bed without shelter. Simply sow the seeds in rows, thin out the seedlings and water every 2-3 days. While your neighbors will complain about limp parsley from the store, you will already be adding freshly picked herbs to salads and putting bunches in the freezer for the winter.
Question and answer:
How to prepare greens for the winter without losing their flavor?
The best methods are freezing with oil and drying in the shade or at low temperature (40–50°C). Frozen greens retain color and flavor for hot dishes, while dried herbs are ideal as a seasoning.
How much salt do you need to pickle greens for the winter?
Use a ratio of 1 part salt to 3 parts chopped herbs. Mix thoroughly, compact into a jar and store in the refrigerator. This preparation lasts 6–8 months and is great for soups and minced meat.
