Varieties of early leaf parsley make it possible to get fresh greens already 60 days after the appearance of young sprouts. This category includes Russian feast varieties, Natalka, Beads, Astra, Gloria, Mooskrause-2, Nastya, Chastushka. Early parsley, forming roots, represented a variety of Sugar.
A couple of weeks after the early greens, middle-ripened parsley varieties reach technical maturity. The most popular are: Breeze, Sorceress, Commune-3, Italian Giant, Katyusha, Sandwich Maker. Varieties of root plants with medium ripening periods are in great demand. Here are of interest varieties and Eastern Healer, Eagle and Konica.
The later ripening periods are inherent in the following varieties: Bogatyr (parsley for greens), Alba, Finale, Olomuntska, Spicy (parsley, forming roots).
Parsley for the winter: varieties
Podzyme seeding allows you to get an early harvest of green. Of the root plants, the preference is for varieties Hanachka and Sugar, Yield and Bordovik. Preferred varieties of leaf plants: Bogatyr, Carnival, Breeze, Ordinary leaf.
Yield - parsley variety with medium ripening periods. Root plant - root crop has a conical shape. Its average weight is about 30-40 g (together with the tops, the plant weighs about 100 g).
Root Parsley: Varieties
Varieties of root parsley are varied. Their main feature is the presence of a sufficiently powerful cylindrical root, with a pleasant taste characteristics. Greens can also be used in food, but it has a more rigid structure than the leaf forms. Early root vegetables are shorter - they are used for drying. Late varieties form elongated roots - they can be stored all winter.
Cause interest varieties Olomuntska, East and Alba. Popular varieties are Finals and Yielding, Good Morning and Bubka.
Variety of Sugar Parsley
Sugar - root variety that matures within 100 days after planting. The average length of the root is 30 cm (under the grayish skin is white flesh, yellowing closer to the middle). The root has a pleasant taste.
Varieties of parsley leaf
Leaf parsley is somewhat more in demand than root. It gives abundant greens, the branches grow quickly, the leaves have a pleasant taste and have a delicate structure. The roots of this form are thin and therefore not used for food (although they are edible). The shape of the leaves can be both smooth and corrugated, "curly." Curly parsley is often used to decorate dishes. Popular leaf varieties: Bogatyr, Moskrauh, Bravo, Moskurland, Astra, Esmeralda, Sorceress, Triplex, Sandwich Maker, Titan, Kucheryavets, Ordinary leaf, Borodino, Leaf curly, Breeze.
Variety of parsley Esmeralda
Esmeralda - a variety of curly parsley, having an average ripening time. Approximate number of leaves on a plant - 25-30 pcs. Leaves short. Greens after cutting grows quickly.
Varieties of parsley for greenhouses
In the greenhouses it is advisable to grow parsley in the period from November to April. Faster leaves grow in the second half of winter. The optimum temperature is 20-25 ° C. The best results when grown in a greenhouse show such varieties as Konika, Lyubasha, Yield. Not bad proved the varieties Sugar, Final, Spicy, Bordovik, Eagle, Alba.
Medium late variety Lyubasha forms a semi-vertical outlet. The extended triangular leaves are located on a long petiole. The root has a triangular shape. It is painted in a grayish-white color. Its average weight is 100 g. Both the greens and the root have a pleasant aroma. Productivity at a grade is high.
The best parsley varieties for open field
All varieties of parsley are suitable for cultivation in the open field, but few are honored as the best. The following root varieties are of the greatest interest: Bogatyr, Healer, Finale, Eagle, Spicy.
Variety Eagle belongs to the category of mid. He gives excellent yields. The smooth root crop is painted white and has good taste and aromatic characteristics. The average root weight is 130 g.
Among the leafy plants, such varieties as Breeze, Sandwich Mistress, Madam, Astra, Mooskrause, Gloria, Esmeralda received the greatest recognition.
Parsley Variety Beads
Beads - a variety grown for greenery. Thin elongated leaves of the plant have an extremely pleasant taste and delicate aroma. The variety is early, precocious. Maturation period - from 45 to 60 days.
The best parsley variety for the Moscow region
In the Moscow region and in central Russia you can grow most of the varieties - parsley is unpretentious and well withstands conditions of a temperate continental climate. Popular root varieties: Sugar, Urozhaynaya, Bordovikskaya, Berlin. The most interesting leafy varieties: Bogatyr, Ordinary leafy, Hamburger, Italian giant, Carnival.
Parsley Variety Italian Giant
The Italian giant is a wonderful parsley variety. The leaves of the plants are tender, juicy, fairly large. Stems are dense. The socket is semi-sprawling, large. Green plant gives a lot, the leaves grow back quickly.
Parsley for greens: the best varieties for the windowsill
For growing at home usually use the seeds of early parsley. The most interesting are the following varieties: Green pearls, Fragrant alley, Russian feast, Ordinary leaf, Emerald lace, Astra, Vorozheya, Gloria, Morning freshness.
Variety Grandma's bed - curly parsley with a semi-vertical rosette of leaves. Leaf stalks are thick, the leaves themselves are highly corrugated, large, juicy, fragrant. Greens grow quickly after cutting.
Parsley is an extremely popular spicy plant. Diverse varietal composition allows you to choose the most interesting plants for their characteristics.
Growing parsley, its beneficial properties and varietiesRelated articles
I also never grew tomatoes and cucumbers in the room, but I want to try it so much! even if I fail, I’ll know that it’s impossible for me) But I’ll post a photo report about the experiment, maybe someone who is experienced in this issue will tell you something useful)
Preparing parsley seeds for sowing, increasing and accelerating their germination
Soak the parsley seeds for 1-3 days before sowing. Change water twice a day. Then the seeds will sprout quickly and together. A couple of hours before sowing, put them in a weak solution of potassium permanganate.
Parsley before direct sowing need to soak and germinate, then you can get quick shoots. But, it is worth noting that if sowing is done before winter, the seeds should only be dry.
At root parsley grow and good fleshy root vegetables, and leaves that can be eaten. In leaf varieties of root crops do not, grow only leaves. Most often, gardeners grow root parsley. The most common varieties of parsley are: "Sugar", "Yield", "Ordinary leaf".
In principle, you can plant a part of a garden bush at any time - in the spring, when the earth thaws completely or in the fall, until November. In the fall, in order for parsley to take root in a pot or a box, after transplanting it should be put in a bright and warm place (about 18-20 ° C) for about a month. After that, you can make the cold - the rest for seasonal greenery has not been canceled.
Thick shoots need to be thinned - parsley grows with a bush and each plant needs enough space and light to grow strong shoots. Leaf parsley should be thinned 2 weeks after germination, the distance between the plants is about 5 cm, with the growth it can be repeated thinning, leaving about 10 cm between the bushes.
Parsley Root Varieties
In a variety of sugar parsley, a semi-long white root grows. Root variety, ripens quickly, the growing season of about 90 or 100 days. Grow this variety for eating in the summer and autumn. Parsley essential oils qualify it as a “chemoprotective” food that neutralizes certain types of carcinogens (for example, benzopyrenes, which are part of cigarette smoke and mangal smoke).
Why such a distance, and not more? In the garden, if you planted plants on a bed, the distance between the bushes should be 20-25 cm. However, in a pot or a box, the plants are kept in growth and do not grow as fast and sprawling as in free soil, therefore they require less space. But this rule applies only to leaf parsley.For reference: 1 g contains from 700 to 1000 pieces of parsley seeds.
Leaf Sorts of ParsleyChastushka
Rnaya ”- early ripe high-yielding variety, vegetative period of 75-85 days. The average weight of one root is 25-60 g. Tastes are high. The root crop is of conical shape, spiky, its length is 20-30 cm, the diameter of the upper part is up to 6.5 cm. The leaf rosette of parsley is powerful, spreading, consists of 20-40 leaves. The color of the leaves is dark green. The leaves are shiny above and matt below.
It is difficult to say which parsley is more popular with gardeners. Leaf parsley is ordinary, with smooth, shiny leaves or curly, with frosted corrugated leaves. They differ from each other in the form of a sheet. Ordinary usually has a stronger flavor than parsley with curly leaves. But curly parsley is very beautiful, elegant - will decorate any dish.
Only in April? How long will she sit? Half a year?)) I don’t know ... In my area there is almost black soil, the soil is good). In addition, you can always buy a mixture in the store!) As for the color, I agree, and yet. Sometimes I see parsley straight very dark green. Surely something is watered so that it grows faster and does not hurt)). Now I learned that in Russia from greenhouse vegetables, what we buy in winter, only 17% are grown in the Russian Federation. The rest is import. And, as you know, they bring us all sorts of rubbish, as in the country of the 3rd world)). So it's better to grow yourself. That's what I am: gardeners and gardeners, it's time to revive the industry!)))
Pour hot water over your home bed and tamp lightly.
Curly Parsley VarietiesSowing
Yielding parsley is a middle-ripening variety, its vegetation period is about 130 days. The roots of this variety are tapered, gray-white in color, the flesh of such a root is white, and the core is yellow. This variety is well kept.
Which varieties to choose
By the way, the famous Mooskrause 2 variety was taken out by the Germans, and it is very popular for them to grow greens for the kitchen in pots on the balconies or in the kitchen on the windowsill, therefore this variety is distinguished by its compactness and tops and the root system.
Despite the seeming simplicity, parsley from seeds fails at all. In order to germinate successfully, we turn to seed stratification.
Attention: this list shows the most fruitful varieties. Fragrant and well-tolerated pruning varieties of parsley are many, but their yield differs several times. For example, the Esmeralda variety gives only 0.8-1.2 kg / m2, Beads 1.6-1.8 g / m2.
- "Yield" - the period of mid-season, the vegetation period of 84-102 days. The average weight of one plant is 100-115 g, root-crop 25-45 g. Tastes are good. The storage of root crops during storage is good. The roots are conical, spiky, 20-30 cm long, the diameter of the upper part is from 4 to 7 cm. The surface of the root crop is grayish-whitish, the core is light yellow. Sheet rosette parsley half-sprawling, consisting of 11-20 leaves. The leaves are dark green, shiny above, dull below.
- Parsley is used in soups, sauces, salads, its use reduces the need for salt. This food is low in saturated fat, very low in cholesterol. It is also a good source of protein, vitamin E (alpha tocopherol), thiamine, riboflavin, niacin, vitamin B6, pantothenic acid, and also a very good source of dietary fiber. Parsley contains a considerable amount of vitamin C. It is also rich in vitamin A - its effect on vision, on reducing the risk of atherosclerosis, and diabetes is well known. Carotene, calcium, mineral salts of iron, phosphorus, mineral - this is only the main list of useful components of this fragrant plant. And the presence of aroma, its strength and pleasant taste depends on the percentage of essential oils. Root and parsley leaves are used for food.
- Tatiana, I support you in a rush to raise our farm! I have parsley sitting in a box in the kitchen since summer, and I see the point in its content: my New Year's sandwich will be decorated, even if not very fragrant, but its own, clean. I have a lot of marjoram in a box - I’ll bring my colleagues to surprise my corporate party! Otherwise we will not have anything fresh on the table - only conservation.
In late October, before freezing ground
Five of the best varieties of parsley
Make grooves in accordance with the instructions on the bag of seeds. However, the distance between the grooves can be reduced.
- Sowing parsley is done in spring (April) or in autumn, before winter (October or November). Row spacing when sowing should be 18-20 cm. In spring, the rate of such parsley sowing is 0.4 g. seeds for one square. meter, with winter crops the norm can be increased to 0.5 gr. on one square. meter. The seeding depth when sown in spring is 2 cm, and in autumn it is 1 cm. Do not forget that the subwinter of parsley must be mulched with a layer of humus or peat, the thickness of such mulch is 3 cm.
- Common parsley is ripening, its leaves have a strong aroma, rich in vitamin C, high-yielding.
- In addition to its reserves of essential oils and flavonoids, parsley is an excellent source of vitamin C and is a good source of vitamin A.
- Good light is also important. Parsley in the garden grows in almost any place - on light areas and shading. But at home, parsley may not have enough light, you will determine this by pulling leaf petioles - when the light is low, they are thin and pale in color. In addition, seedlings, suffering from a lack of light, noticeably leaning towards the glass.
- To do this, place the parsley seeds on a damp cloth, cover with a small piece of gauze on top and leave to keep warm for several days. It is important that the seeds do not float in water, but are slightly moist.
Iplants.ru recommends the most fruitful parsley varieties for home cultivation:
“Shepherdess” is a late ripe high-yielding parsley variety. The rosette is widely spreading with a large number of leaves - from 20 to 40. The root is conical in shape with a sharp end of 20-30 cm in length. The root pulp is white, juicy, sweet. The mass of one plant with leaves and roots is 80-100 g. The root crop weighs from 30 to 70 g. The whole plant is used as food.
What is growing parsley on the window
Parsley seeds germinate for a long time - 15-20 days. This is due to the fact that the seeds are covered with essential oils, which prevent the germination, they do not seem to give wet seed coat, do not allow moisture inside. This feature must be taken into account when preparing parsley seeds for sowing. After sowing, many gardeners cover the beds with film or spunbond to keep the soil moist. Do not remove the shelter as long as the shoots do not seem out of the ground. If you are sure that all these 15-20 days, which are necessary for germination, you can keep the beds wet, then it is not necessary to soak the parsley seeds before sowing.
By the way! In the office you can grow - both beautiful and useful! My sister told me that they always put onions in the office on greens. And, put in sawdust! Woodworking company, so that sawdust there - dam. And grows well almost the whole winter!)
, Dig out the thin parsley roots. Their optimum size: length - 5 cm, width - 2-4 cm. Although it is believed that the larger the root, the more kidneys it will have. In general, size is not so important. Dug up? Now transfer them to the drawer. Observe a large distance is not necessary: you can plant more often, almost abutly. At the same time the soil should be hydrated. Outside we leave only apical buds. Or rather - while only the heads. Go
Sow the seeds shallowly, no more than 0.5 cm. The soil should be wet. In order to eliminate the formation of a "crust" on the soil, sprinkle it with a loose earth layer of about 1 cm.
- Interesting parsley varieties: for sale - Gloria, for myself - Beads, for decorating dishes - Triploid.
- Vitamin C has many different functions. This is the main water-soluble antioxidant of the body, helping to neutralize dangerous free radicals in all water-soluble areas of the body. Helps prevent the development of atherosclerosis, colon cancer, diabetes and asthma. People who consume large amounts of vitamin C-containing foods do not suffer from these dangerous diseases. Vitamin C is also a powerful anti-inflammatory agent in osteoarthritis and rheumatoid arthritis. And since vitamin C is necessary for the healthy functioning of the immune system, it can also be helpful in preventing recurrent infections of the ear, throat, nose, or cold.
How to grow parsley from seed
Если у вас такой случай – переставьте петрушку на более солнечный подоконник или досвечивайте лампами (люминесцентными или светодиодными). Эти два вида ламп можно размещать очень близко к листьям – на расстоянии от 5 см, прямо над ящиками с рассадой.
After 2-3 days without taking out of the cloth, you need to gently squeeze out excess water from it, wrap it in a plastic bag and put it under the freezer (0 - + 2 ° C) for a month before the expected sowing date.
Mooskrause 2 (curly) - yield 7.9-8.4 g / m2
"Ordinary leaf" - forms a large outlet with lots of dark green, flat leaves with strong stems. Compared with root varieties gives an earlier and higher yield of leaves.
But there are ways of germinating seeds, increasing the germination of parsley, accelerating the emergence of seedlings.
Onion grows well in sawdust. Sometime during the Soviet era, a small saucer was made from the old film at the state farm. There sawdust and sprouted green onions. Like a set of DIY, or grow yourself, or an analogue of modern green with a salad line in a small pot. It went with a bang.
- Lightly apply the soil and water abundantly. Go
- To grow parsley from seeds on the windowsill, it is important to observe some
- You can make good money on growing greens if you know the details of its agricultural practices.
- Beta-carotene, another important antioxidant, works in fat-soluble areas of the body. Diets with foods rich in beta-carotene, reduce the development and progression of diseases such as atherosclerosis, diabetes and colon cancer. Like vitamin C, beta-carotene can also be useful in the treatment of asthma, osteoarthritis and rheumatoid arthritis. Beta-carotene is converted by the body into vitamin A, a nutrient that is so important to the immune system.
- Remember that without additional lighting in central Russia parsley can be grown when sowing seeds no earlier than mid-February.
- This little secret greatly enhances the germination of seeds, and accelerates germination.
Caring for parsley at home
Astra (curly) - yield 4-5 g / m2
Green Crystal is a late-ripening, high-yielding variety of universal purpose, with an intensive increase in green mass. Distinctive features - large fragrant leaves, quickly growing after cutting. Rosette leaves slightly raised. Parsley leaves are large, green, fragrant, grow well after cutting. Grade "Green Crystal" - best of all others suitable for freezing. Good in fresh, dried form, not bad for canning.
You can accelerate germination by soaking the seeds in water overnight before planting. Water, by the way, practically does not dissolve oil on the surface of seeds. Therefore, before soaking, pour parsley seeds with hot water (not boiling water) in order to wash off the essential oils from their surface.
The best varieties of leaf parsleyParsley is a spicy herb of the umbrella family. The plant has a straight stem, branched, with many side shoots. The leaves are dark green, dissected, triangular in shape, their edges bordered with small cloves.
Parsley taproot grows from 30 cm and more, depending on the variety. The plant blooms with yellow-green small flowers, umbrella inflorescences, fruits - seeds. Parsley prefers to grow in lighted areas, fertile drained soils. The plant reproduces beautifully by self-sowing.
The name "leaf" speaks for itself: these varieties are grown for juicy greens, and the roots, despite being edible, are less soft and tasty than those of root varieties. Parsley grown on greens, divided into two types: curly and plain sheet, the best varieties will be considered further.Bogatyr – shade-tolerant variety. It is well gaining deciduous mass, the harvest of which can be harvested several times per season. Leaves at a grade large and juicy, aroma steady, pronounced. The root of this variety is not suitable for food.
Bogatyr parsley variety is grown both in the open field and at home. Two months after sowing, parsley is usable. Up to three kilograms of green can be collected from a square meter of land.
Variety of parsley "Carnival" gives the crop three months after sowing. The rosette is medium in size, the leaves are dissected with long petioles. The plant is perfect for growing in a temperate continental climate. After harvesting the first crop quickly grows new leaves. For the season from the site you can collect up to five kilograms of green.
Parsley Curly is loved by many cooks for its ornamental leaves. Emerald curly leaves decorate various dishes. This variety has a delicate taste and a pleasant delicate aroma. Cut greens can stand in a glass of water, without turning yellow and not losing taste, for about a week.The variety is ideal for underwintering. Ripens to collect greens two months after planting. The magnificent rosette is half-raised, the leaves are large, with long petioles. With a square meter you can collect up to five kilograms of leaves.
The variety is early ripening, it grows quickly after the first harvest. Differs in bright greens of leaves, sheet plates glossy. Very gentle taste and aroma, it is the most popular grade for the fresh use.
Curly parsley medium ripening. Variety forms a small rosette of leaves with short petioles. After collecting greenery, new foliage grows quickly enough. Up to one and a half kilograms of greenery is collected from a square meter of land.
Parsley leaf varieties "Bravo" has corrugated leaves, juicy green, fragrant. Foliage after cutting quickly restored. That allows you to collect several harvests per season.Foliage varieties "Breeze" is ready for collection in 2.5 months after sowing. The variety has a high straight rosette up to 75 cm, the leaves are long after pruning, without losing color and taste.
One of the most saturated ascorbic acid varieties. Harvest from one square meter to 2.5 kg.
The most popular root parsley varieties
Parsley root, its best varieties also give greens, but often it is not necessary to cut it the root will get less nutrients and will be smaller.
The development of parsley forms a thick root in the shape of a cone or cylinder. Nutrients are directed more to the rhizome than to the deciduous mass, so the greens are hard and not as aromatic as those of leafy varieties.
Varieties of early ripe parsley are more suitable for drying or other preparations for the winter; late ripening varieties are suitable for long-term fresh storage.Berlinia — the best variety of curly parsley for early sowing.
Crops are carried out in greenhouses, a week before planting in open ground seedlings are hardened by ventilation.
The variety is resistant to cold and drought. He is not afraid of frosts down to -5 ° C.
What is the best parsley variety for a good crop of root vegetables? Experienced growers claim that the Berlin root parsley. The root diameter of this variety reaches 4 cm, length - up to 20 cm. The root is in the form of a cone, the flesh is sugar, not rigid, suitable for storage and preparations for the winter. When heat treated, it smells delicious.Grade "Eagle" - parsley for open ground. The variety has a high yield and excellent taste. It has a smooth white root stem weighing up to 130 grams.
Root is beautifully stored, has a persistent rich aroma. The grade is unpretentious, has recommendations to cultivation not only on seasonal dachas, but also in farms.
Parsley is not just a tasty food supplement, but also useful. It is easy to prepare for the winter, which variety is best suited for this depends on what you like more.
Parsley root is suitable for food, the roots are used in traditional medicine. Sheet is used as a seasoning and is popular in cosmetology.
The best varieties of parsley leaf
Leaf parsley for greens is the most juicy and tasty, with delicate leaves and a wonderful aroma, which is grown for its own needs in small quantities and in large volumes for selling businesses. In addition to ordinary parsley, there are curly varieties of greens that are no less tasty and nutritious, can be observed in the form of decorations on the dishes.
Parsley Astra refers to the early varieties, the first young greens begin to cut off already at 55-60 day. Rosette is dense in bushes, curly leaves, grooved, grow remarkably after cutting. The variety is very productive, it is possible to grow on open plantations and greenhouses,
Common Parsley refers to the mid-season type, the first green will be ready for 65-70 days. The leaves are deep dark green with a strong aroma. Large sockets and copious amounts of heavily dissected leaves indicate a stable high yield. The variety is suitable for re-cutting,
Parsley Breeze It belongs to the fruitful middle-ripening varieties, retains its beautiful appearance for cutting after cutting and does not turn yellow for a long time, therefore it is often grown for sale for profit. The leaves are dark and green, glisten, the structure is wavy, but not curly,
Breeze parsley variety
Parsley Gloria, one more representative of early ripe and fruitful grades, is cultivated in an open ground and greenhouses. The socket is not high with large leaves. Perfectly transported over long distances and maintains keeping quality. Suitable for preparations for the winter and good fresh.
Among the early varieties of parsley successfully grown such as curly Grandma, Lace, Mooskrause, Nastya, Russian feast, Ma'am, Morning freshness, Festival, Chastushka and others.
A large selection of late-ripening and mid-season varieties will not leave green without late summer and autumn. When choosing and buying seeds, pay attention to such varieties of parsley, as the Italian Giant, leaf Bogatyr, carnival, Katyusha, delicious, Sandwich, Titan, Rialto, Green Crystal.
The best varieties of root parsley
Parsley is grown with the purpose of obtaining roots, which are used for use in its natural form when added to dishes, canning, and drying. Parsley roots are a part of various medicinal decoctions and infusions, so for many it is very important to choose a good root variety.
Sugar Parsley has early ripening, very productive with conical roots, 22-29 centimeters long. The weight of one root is about 30-60 grams, the color of the fruit is white with a grayish tint. Tastes are excellent, so it is common among many vegetable growers,
Petrushka Albalate-ripening variety. Excellent taste, the weight of one fruit in weight can reach 220-290 grams. It is appreciated for the lack of thin side roots, good preservation during the winter period and decent yield,
Harvest parsley belongs to the middle-ripening class, with good tasty conical roots. The length of one spine is 18-20 centimeters, the fruits are juicy and white. The variety is resistant to diseases, well kept in winter,
Parsley Final has an average ripening period, the crop is fruitful. The fruits are narrowed, have the shape of a cone, 21-23 centimeters long, weighing 150-190 grams. The taste of the fruit is excellent, it is used for natural consumption and preservation.
Other good parsley root varieties include Vershki and Roots, Good Morning, Eagle, Spicy, Doctor, Konika and many others.
To fresh parsley was constantly on your table, plant different varieties with a time interval, then tasty and fragrant greens will always be on hand with the onset of spring
Basil, can you clarify which sawdust was used? And how was a pallet made of film, what was going on a solid foundation? I liked your "with a bang," there is not far sawmill with sawdust. I want to return to the USSR-childhood childhood and grow onions "a la naturel", I am tired of the banks on the windowsill. I want aesthetic sawdust, and I will paint the jar in gold tones, let it be such a decor in natural style.
At first it is better to remove the box in a cool place: for example, on a warmed balcony,
For parsley crops, careful care is needed, it is necessary to thin out the seedlings, loosen the soil, water, weed the plants, and make timely additional feeding. Thinning can be done all summer, because parsley is usable in any phase of growth. The distance between parsley plants should be about 7 cm by the end of summer. Since parsley is a biennial root crop, the plant can well winter in the soil, early spring roots and tasty greens are already produced in the spring. If the winter is not snowy, it is better to cover the plants with peat (or humus) by about 10 cm. (No more).
Parsley is also good for a healthy heart. Parsley is a good source of folic acid, one of the most important vitamins. Eat a cockerel daily, and you will not be familiar with diagnoses such as heart attack and stroke, because folic acid strengthens blood vessels. Folic acid is also an essential nutrient for proper cell division and, therefore, it is vital for cancer prevention in two areas of the body that contain rapidly dividing cells in women - this is the area of the uterus.
Important: start cutting parsley for culinary needs, preferably for the first time not earlier than 2 months after emergence. In this case, cut the branches are not under the root, and leave the stalks about 5 cm.
And here is the second secret of increasing seed germination. The fact is that it is difficult for the sprouting of this grass to sprout a large amount of essential oils. Therefore, the seeds can be put in a linen bag and placed under running water for about three hours. Of course, in modern conditions of saving energy and water, it is unreasonable to pour water on seeds for three hours. But there is an old-fashioned way - to put a bag of seeds in the toilet bowl for a day, of course, if the entire family is at home and the water is regularly drained from the cistern. You can replace this procedure by bubbling, replacing water every two hours or more. But remember, it makes sense to sprinkle parsley for 18-24 hours.
Irinka - yield 4.5-5.3 g / m2
"Gentle aroma" - an early ripe grade with smooth, brilliant, bright green leaves. Intensively grows after cutting. With its taste and really gentle aroma, it not only stimulates appetite, but also decorates a festive and everyday table.
Features parsley on the windowsill
Another way. Very simple. It is necessary to soak the seeds in vodka, since the essential oils dissolve in alcohol-containing solutions. At the bottom of the saucer I pour a little 40-degree. Then I put the seeds on a small piece of wide gauze bandage. I drop parsley seeds on gauze into vodka, leave for 15-20 minutes. Longer can not - can burn the seeds. Then I lift the seed bandage, rinse it under running water. Rinse must necessarily. Then dry the seeds. All - parsley seeds are ready for sowing. This method of seed treatment allows them to germinate twice as fast. Shoots friendly, strong.
It will be nice =) Sister says, they planted birch sawdust. But which is more correct - I can not say)
Need to water moderately
Planting parsley in the pot from the garden
Rinse and wrap in a paper towel, and then a plastic bag. In the refrigerating chamber, the period of such storage will continue for a week.
Feeding parsley can begin one month after germination. Do not abuse fertilizers - it will not become thicker, and the unrealized from the soil elements are deposited on the soil surface in the form of salts. Do not forget that the culture of plants is different when grown in a pot and in the open field.
Spring Salad - Parsley Recipe
You can also freeze parsley! To do this, rinse, dry the greens, cut, put in small plastic bags or cling film and fold into the freezer. Sprinkle hot dishes, add to salads, without defrosting.
Feed the best biohumus, many options available in liquid form. Top dressing about once every 2 weeks, at the dose indicated on the package.
How to grow a good harvest of parsley
You can also use any complex fertilizer for vegetables.
Moisten the ground well.All varieties are early or medium early, characterized by high aroma. Varieties are included in the State Register of the Russian Federation for cultivation in personal farms, despite the fact that not all of them are domestic. For example, Mooskrause 2 belongs to the German selection."Bogatyr" - late-ripe leaf variety (60-65 days from germination to harvesting greens) variety for cultivation in open and protected ground. The socket is large, height is 25-40 cm, it forms up to 25 leaves. The leaves of parsley are dark green, with large lobes, very fragrant, grow well after cutting. Rhizomes winter in the soil and quickly give fresh greens in early spring. Recommended for consumption in fresh, dried and canned form. Leaves are harvested periodically, as needed.
Sowing time depends on the condition of the soil. It is not necessary to wait for warm weather. As soon as the snow has come down you can sow the seeds. The optimum temperature for seed germination is +1 - + 5C. In the Kuban can sow in the "February window." In central Russia - in April, after the snow melted. That is, parsley is a cold-resistant plant. The shoots easily carry light frosts, winter well under a good layer of snow. Весна отличное время, чтобы посеять семена петрушки, но вы можете сеять ее любое время года - весной, летом и осенью. Самое главное – поддержание почвы во влажном состоянии до появления всходов. Семена можно высевать поздней осенью, под зиму. При этом сроки посева нужно выбрать такие, чтобы семена не успели прорасти до наступления морозов – молодые всходы не перенесут холода, погибнут.Петрушка к зимнему столу просто отлично. Но я уже года два как не сажаю. Several times I tried to sow with seeds, once I planted the root, but the first time the parsley did not sprout at all, the second time several shoots appeared, which dried out after 3 days, although I maintained the humidity. Root parsley released a few leaves, they turned yellow, and I removed this green. Now I go to the market to buy. How much do I need her there. But onions I plant onions in trays of eggs in a mixture of earth and sawdust - it grows well.Turn on additional lighting, especially on cloudy days,
It is important to observe the optimum thermal conditions.Useful and vitamin greens are always the decoration of any dining table, a storehouse of nutrients in the blanks, and the proper way of growing parsley will provide home gardens with high-quality crops all year round.Neighbors.
Chop finely fresh young green parsley, green onion, young green garlic, add fresh lemon peel.You can grow parsley in a pot all year round, while at the same time it is advisable to rearrange it on the balcony. Watering as it dries, but with a cold fall in the autumn - after a good drying. Parsley can be kept on the balcony until late autumn, until the temperature drops below zero. At the same time it can remain green leaves.Make shallow grooves - one or two. Take into account the placement of seeds on the basis that the germination of parsley leaves much to be desired: a maximum of 70%, but sometimes 40-50%. Therefore, it is better to sow more often, and with good germination, thin the crops.
Many varieties of parsley are produced by various companies, for example, Mooskrause 2 sachets you can see with the notes of companies Evro-Semena, Aelita, Gavrish, Poisk, Agronika (plasma seeds), Ural summer resident and others.Slavyanskaya is a relatively compact variety with medium-long stems. It has a wonderful aroma. Able to tolerate low temperatures and drought.The best predecessors of parsley are onions, cucumbers, tomatoes. Sow the seeds finely, to a depth of no more than 1-1.5 cm. It is better to sprinkle the seeds on top with humus. For the entire period of growth at least 3-4 times it is necessary to break through the soil, 1-2 times to feed. If the seedlings are too thick, thin the crops. Between plants should be at least 3-5 cm. Feeding should be started only after the appearance of 2-3 true leaves. Feed the full mineral fertilizer with a predominance of nitrogen. Do not allow the soil to dry out. Parsley does not like weeds, they greatly inhibit its growth.
Mom this time just planted a bow in the ground and it’s great ... It grows at such a pace that we don’t have time to eat)) And the truth is that parsley is easier to buy ...When parsley has gone to growth, it is necessary to water often and plentifully.. Ideally - from +15 to + 20ºС. As the temperature decreases, growth will slow, and as the parsley rises, it may begin to dry. Go
Fresh greens are a tasty and healthy addition to many dishes. But if you ever bought parsley in the store in the winter, you should know how tasteless it is. Firstly, rough, because usually overgrown. Secondly, dark green color, which sometimes indicates the presence of nitrates in it. And thirdly, certainly not as fragrant as a home grown on a garden bed. You can read about the benefits of parsley here, and it is undeniable. Therefore, today let's talk about how to grow parsley on the windowsill! Moreover, holidays are coming soon ... how great it would be to decorate salads with your own parsley! GoYou can plant parsley next to carrots, parsnips.Salt to taste, pour with lemon juice and olive oil. Stir, let stand 10 minutes, serve with shish kebab, boiled potatoes, steam fish, sausages, grilled chicken.
How to grow parsley at home
If it is freezing, there are two options: put the boxes in the apartment on the windowsill under the illumination, or leave them on the balcony, putting them in a box and covering them with one or two blankets. At a temperature slightly above zero, she does not need light. At a temperature below zero in a pot, in a small closed space of the pot, it will freeze out.
Spicy grass belongs to biennial crops. In the first year, leaves and stem are formed, and a root is formed for human consumption, in the second - plant seeds. Cultivate a vegetable belonging to the umbrella, in two main forms. Those that give fragrant leaves, and others that have formed a root vegetable, used for culinary and medicinal purposes. In some species of leaf parsley, they produce a strong curl of leaf rosettes. They are used to decorate salads, snacks.
Perennial culture is characterized by:
- fleshy root with a core length of 20-30 centimeters,
- branching erect shoots
- the glossy surface of the sheet plate,
- resistant to low temperatures, drought,
- unpretentious care.
Parsley is a spicy herbaceous plant. Many people wonder whether it is a vegetable or not.
In many respects, parsley is referred to as vegetable crops, because it is grown for both fragrant leaves and a yellow root.
Variety of parsley leaves
Among the species of parsley common leaf. It is grown everywhere. She manages to ripen even in regions with a cold climate, if you pick up varieties with early ripening. For the suburbs and suitable mid-season and late-ripe specimens. They will have time to give a rich harvest of greenery for the winter.
Leaf vegetable varieties are famous for their juiciness, brightness of leaves, shoots. I want to admire this greenery when the twigs decorate the festive table. It is useful for those who suffer from high blood pressure, edema of cardiac origin. As a diuretic, herb extracts help with kidney dysfunctions. In cosmetology, use parsley leaf for removing freckles. Decoctions of grass cleanse the skin of acne, demodicosis.
In large dark green leaves rosette parsley of this variety. Differs plant:
- shade tolerance
- resistant to wet rot, sclerotinia,
- large rosette height of 25-40 centimeters,
- pronounced aroma,
- unpretentious care,
- high yields up to 3 kilograms of greenery per square meter.
Grow grass in the open field, collecting several harvested juicy shoots per season. To achieve technical maturity, a vegetable needs 60-65 days after emergence. You can plant a variety in the winter.
Sheet variety of spicy grass with its large rosette of leaves creates a holiday of greenery in the garden. The leaves of the dark shade plant with deep incisions have a smooth surface, they smell pleasantly. The advantages of the variety include its ability to form a large amount of green mass. Greens with an excellent presentation in bundles quickly realize.
After cutting the plant is quickly restored.
The variety is sown on fertile soils with good water and air permeability. When loosening the soil, regular weeding, thinning, you can harvest the grass after 90 days.
The leafy appearance of parsley is represented by a curly variety. In addition to excellent spicy taste, greens can become a decoration of the garden. Curly leaves with a dense rosette look decorative. After cutting, they are used as decoration of salads, festive dishes. Dense leaves for a long time keep a fresh, attractive look, do not fade.
Created by Czech breeders, curly parsley is recommended for cultivation both in summer cottages and on farm plantations.
Astra variety parsley is different:
- raised rosette of leaves
- large leaves, delicate, strongly corrugated,
- root inedible, tough,
- the onset of technical maturity in 55-60 days,
- yield up to 5 pounds.
Spicy grass can be grown in open and closed ground.
Early maturity is different curly parsley of this variety. The plant has a raised, dense rosette of light green leaves with thick long petioles. Differs grass strong spicy aroma. With one bush you can cut up to 40 grams of green mass, with good illumination - up to 100 grams.
Distinguishes parsley rapid build-up of bright greens after cutting. Use the harvested crop for pickles, marinades, as a seasoning.
The most tasty product in the summer is Sandwich parsley. The variety ripens in 65-80 days, intensively growing greens.
Given the juiciness and the unusual smell of petioles with a semi-vertical rosette of leaves, it is necessary to use spicy herb to decorate salads, sandwiches, and main courses. The leaves and the average thickness of the petioles contain many vitamins and useful trace elements. Harvested greens as it ripens throughout the summer. Shoots retain freshness for a long time. They can be completely removed only at the first frost. Vegetable is famous for its harvest of greens up to 4.2 kilograms per square meter.
One of the earliest types of vegetable culture gives spicy greens after 60 days. Powerful rosettes of leaves of plants up to 60 centimeters. Large fragrant leaves, cut by the cottager, remain fresh for more than a week. About the Giant of Italy can be said that this is one of the cold-resistant varieties. It can be planted in November before winter. Dark greens are cut from April to August. The amount of mass ranges from 2.5 to 3 kilograms per square meter.
German breeders pleased gardeners with parsley early ripening. Cutting of petioles with leaves is usually carried out in 1.5 - less than 2 months after germination. Distinguishes spicy culture resistance to cold, drought. Vegetable is best grown in the greenhouse to get a big crop of grass. Useful plant for its rich composition of mineral salts, vitamins. It can be used fresh.
The peculiarity of small, green leaves is their ability to stay fresh for a long time, not wilt, not to change the bright color. Their corrugated edges will become an ornament of a garden bed.
Parsley ripens in 55-60 days from germination to food. The plant with a semi-raised rosette of green leaves reaches a height of 40 centimeters. Amazing tenderness and aroma of thin petioles with leaves of medium size. The variety is famous for its versatility, yield up to 2 kilograms from 1 square meter of bed. The leaves are frozen, dried, adding as a spice to soups, sauces, fish and meat dishes. At the same time parsley retains its beneficial properties and unchanged aroma.
How to use parsley root
Many gardeners do not know how to properly apply the root of parsley, what is its benefit.
Like the leaves, the root of the plant:
- add to salads in a ground form,
- season canned food for the winter.
To properly prepare the grass root, it is removed from the soil, thoroughly washed. Before cooking, peel the fetus is removed.
Useful plant root when:
- diseases of the genitourinary system in men
- hypertension, heart disease,
- bowel disorders,
- edema as a diuretic,
- lactation problems
- elevated blood glucose levels.
Broth from a root crop rinse the head, being exempted from dandruff. The constant use of it strengthens the hair, eliminates breakage.
The infusion is prepared by dissolving 2 tablespoons of root powder in a glass of hot water. Prepare a drink for 30 minutes. You can dissolve in cold water, but it is necessary to insist 14 hours. Drink 100 grams of medication daily for a month. The drink will help clear the blood of cholesterol, strengthen blood vessels, heart. In addition, increased efficiency, increase immunity.
The root is dried for the winter. Cutting the fruit into 4-millimeter bars, place them under a shed or in a well-ventilated room, protected from direct sunlight.
If desired, dried sticks are ground to powder in a blender and stored in a glass jar, adding spices to various dishes or preparing infusions.
Fresh roots should be placed in the ground at a temperature of 5-6 degrees heat.
Harvested for the winter roots in frozen form. To do this, the pulp is cut into circles or passed through a meat grinder, laid out in bags and sent to the chamber.
You can cook broths from the root and freeze them. With healing dice it is good to wipe the face, toning the skin, cleansing it.
The cultivation of root or leaf varieties is relevant in the Russian space. Parsley attracts aromatic properties, the ability to improve the taste of dishes. The biological description of the representative of the family of Umbrella comes down to the following indicators:
- a fleshy root about 30 cm long,
- ramification of erect stems,
- glossy structure of the upper part of the leaves and a matte surface at the bottom,
- soft yellow root in root varieties, which is used in dried form,
- tolerance of lower temperatures - shoots do not die under the snow.
Highlight a good kind of culture is problematic. Among the leafy ordinary parsley attracts a pronounced aroma, and curly - a beautiful form of foliage, through which it is used to decorate foods.
The course of work depends on the climatic conditions of the area, but have a similar character. The soil is necessarily loosened or dug, processed organic. Cold-resistant umbrella is recommended to land at a temperature of +1 to +5 degrees. In the territory of the Kuban, gardens are planted with parsley in February, and in the middle lane - since April. It is required to moisten the soil periodically. Good forerunners for the plant will be onions, cucumbers and tomatoes.
Landing and maintenance activities are as follows:
- fine sowing of seeds (depth of holes - no more than 1.5 cm),
- mandatory composting of the planted material,
- periodic soil loosening (3-4 times in 7 days), making 1-2 mineral (preferably, nitrogenous) supplements,
- thinning seedlings to a distance of between them, equal to 3-5 cm,
- regular watering - parsley does not tolerate the drying of the soil.
Cut the leaves of the grown culture is required low, not in excess. Removing a large amount of foliage at a time will result in the death of the stem. Next to the umbrella you can plant tomatoes, asparagus or rose bush.
Selecting the best varieties of parsley for the garden, focus on the purpose of growing. Tasty roots are suitable for cooking culinary dishes and healing broths. Leaf types are added to salads, used for sale.
Parsley Root Species
The plant is successfully cultivated in the middle zone, warm regions and in the Urals. The main characteristic of the variety is a thick root in the form of a cone or cylinder. Green leaves almost does not form, and the type of root depends on the type. The early ones have short and thick fruits, which are dried. Late varieties with roots up to 40 cm long tolerate long-term storage.
Delicious Sugar Variety
Keeps up in 95-100 days after disembarkation. Rosette sprawling, it contains 20-40 sheets. The length of the conical, spiky root reaches 30 cm. The root is painted in a grayish-white color, has a light yellow core and a sweetish taste.
The plant belongs to late ripening species - from 150 to 180 days. Rosette sprawling, a root crop in the shape of a cone has a pointed end. The root reaches a length of about 20 cm.
Root varieties of the plant are used as seasoning for soups, stews or fried dishes, rarely used for salads.
Technological readiness leaves to use comes in 55-60 days. The developed rosette forms up to 60 dark green, strongly dissected leaves. Due to the content of essential oils, the culture has a rich aroma. For salads use shoots, grown by 10-12 cm, it is possible to dry the green mass during the formation of buds.
Leafy types of culture are relevant as a seasoning for soups, side dishes or fish dishes.
Choosing curly parsley
The priorities of the plant - in its decorative ability and simplicity. Umbrella can be planted in greenhouses, on the beds, because it is drought tolerant due to corrugated sheets. The bright aroma of the roots and foliage is preserved after heat treatment, so they can be used as a seasoning, prepare sauces and mashed potatoes, dried. The extraordinary taste is from a fresh plant, which makes it indispensable as an ingredient in spring salads. In the domestic climate, several species are well established.
What varieties can be grown in a greenhouse?
To obtain tasty, healthy and fragrant greens, it is advisable to plant a plant in a greenhouse. Leaves quickly form from January to April at temperatures from +20 to +25 degrees. Good yields in greenhouse conditions in the following types:
- Lyubasha. The plant is distinguished by a semi-vertical rosette and the presence of elongated triangle sheets on long cuttings. The root mass is about 100 g. The foliage and root crop is characterized by a rich, dense aroma,
- Gloria. Mid-season leaf culture is used for freezing, soups, salads,
- Alby. Root mid-season variety, which is distinguished by a large root weighing up to 300 g. Tasty root crop is valuable due to the absence of small lateral shoots, good keeping quality and yield,
- Spicy. Root variety - early, forms a small rosette of 20 leaves. Taste qualities of a root are suitable for cooking, the use in a dried look.
В теплицах лучше выращивать корневые типы культуры, которые можно хранить длительное время. Культивация листовых сортов актуальна только при условии их дальнейшей продажи.
Петрушка на дачном участке
Для открытого грунта оправданы корневые и листовые разновидности. У корневых сортов могут быть различные сроки созревания, но лучше остановиться на Финале, Лекаре, Игле, Пикантной. Root crops with high yields have a pleasant color, decent indicators of taste and aroma.
In the line of leafy plants are relevant Madam, Breeze, Gloria, Esmeralda and Mooskrause. Before planting, the seeds must be treated using hot, but not boiled water.
Soil preparation rules
Before moving the material to the site necessarily prepare the soil:
- a place is chosen for a bed with good lighting,
- put on fertilized with ashes (about 170 g of fertilizer is required for 1 m2),
- grooves are cut at the planting area, deepened by 1.5 cm with a row spacing equal to 20 cm,
- seeds are sown at the rate of 1 g per 1 m2, covered with soil.
The final stage of work is the compaction of the earth, watering, shelter with film and mulching.
Parsley on the windowsill: how to grow?
To year-round indulge themselves with useful greens, stop at the early ripening varieties - Aromatic Alley, Green Pearl, Russian Feast, Vorozhey, Astra. Rosettes of plants are vertical and semi-vertical. Curly and leafy species are ready for consumption in 50-60 days, differing in large sheet sizes, aroma and rapid growth after cutting.
Planting parsley on the windowsill is performed according to the following technology:
- Seeds are prepared by soaking in water for 48 hours. Water needs to be changed 2 times a day. Before sowing, the grains are placed in a weak solution of potassium permanganate.
- There are several holes in the deep drawer. The tank is filled with soil, spilled with hot water. The soil should be slightly compacted.
- Furrows deeper by 0.5 cm are formed in the ground.
- Seeds are sown in the ground, covered with earth. To preserve the friability of the soil, it is sprinkled on 1 cm of dry soil.
- Crops need to moisten with a spray and maintain a temperature of about +20 degrees. To create a good lighting set fitolampy at a distance of 50 cm from the box.
Frequent shoots required to thin out.
Varieties suitable for the Moscow region
Unpretentiousness and yield of parsley makes it a popular crop in the central regions of Russia. The suburbs are known for a temperate continental climate, where the following cultivars successfully take root:
- Bogatyr Universal version, because germinates well in greenhouses and in open areas. The vegetation period is 60-65 days. A large outlet produces a sufficient amount of fragrant and juicy leaves. Eat root and foliage, but the greens on the plants from which the root is used are not cut,
- Hamburg. A hybrid species, the root of which tastes like celery and parsnips. The roots are stored for a long time, sprinkled with lemon juice when cooking in deep fat,
- parsley The Italian giant draws attention with beautiful leaves with a smooth surface. The mass of large, delicate greens of a dark green shade reaches 100 g from a bush. A biennial plant refers to mid-season - harvesting begins after 90 days,
- Carnival. The growing season of early ripening variety is up to 75 days. On a large outlet is up to 100 juicy leaves. The culture tolerates cold, is resistant to fungi, is sown in spring and autumn, and is sprouted in containers with special soil mixture for the winter.
All varieties of umbrella plants are light-requiring, but take root in a small shade. In the conditions of the Moscow region minimal maintenance is required - periodic soil loosening, watering and fertilizing. Leaf mass is cut at a height of 10-12 cm.
Growing plants for sale
Summer residents and gardeners can cultivate parsley for sale. To get beautiful, lush and fragrant leaves, you need to consider the presence on the seeds of the shell with essential components that slow down growth. To get rid of the seeds of the shell in several ways:
- doused with hot water (about 22 degrees) and fill them. Water should be changed up to 6 times a day for 72 hours. Before planting, the material is soaked in a mixture of water, minerals and growth stimulants.
- soaking in vodka. Put gauze on a plate, put seeds on it and pour alcohol on it. After 15 minutes, the material is washed with water.
- Liming the soil. Slaked lime is poured into a box with moistened earth in 3 sets of 15 minutes each. Sow the material soaked in milk.
When growing parsley, it is important to observe the temperature regime not lower than +20 degrees.
Vitamin culture is a promising type of income, because not all owners can grow greens on a large scale.
The flavor properties of the roots and leaves of parsley have earned the trust of culinary professionals. Leaf and root varieties can be used as a seasoning for soups and salads, added to sauces and marinades, baked and canned.