Parsley is a two-year-old plant, without which there is not a single vegetable garden. Growing parsley often causes some difficulties for gardeners - the seeds are bad or not at all. Root and leaf varieties are grown on our gardens. Useful properties of parsley, pleasant aroma, improving the taste of any dish, made it an integral attribute of any garden. How to prepare parsley seeds for sowing, how to accelerate or enhance their germination capacity?.
- Beneficial features
- Preparation of parsley seeds for sowing, increase and acceleration of their germination
- Growing parsley - sowing and grooming
- Storage of parsley
- Varieties of parsley
- Root varieties of parsley
- Leaf varieties of parsley
- Curly varieties of parsley
Parsley belongs to the family of umbellas along with dill, cumin, angelica, lyubistok, coriander, carrots, parsnips, celery, coriander. All of them have hollow stems, umbellate inflorescences. The botanical name is Petroselinum crispum.
It is difficult to say which parsley is more popular with gardeners. Leaf parsley is ordinary, with smooth, shiny leaves or curly, with matt 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 - decorates any dish.
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 a very good source of dietary fiber. Parsley contains a considerable amount of vitamin C. It is also rich in vitamin A - it is well known for its effect on vision, on reducing the risk of atherosclerosis, diabetes. 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 flavor, its strength and pleasant taste depends on the percentage of essential oils. For food, roots, parsley leaves are used.↑ back to content ↑
Preparation of parsley seeds for sowing, increase and acceleration of their germination
Parsley seeds germinate for a long time - 15-20 days. This is due to the fact that the seeds are covered with essential oils that prevent germination, they do not seem to let the seed coat soak, do not allow moisture inside. This feature must be taken into account when preparing parsley seeds for sowing. Many gardeners after sowing cover the beds with film or spunbond to keep the soil moist. Do not remove the shelter until the sprouts appear from the ground. If you are sure that all these 15-20 days are necessary for germination, you can maintain the beds in a wet state, then soak the seeds of parsley before sowing is optional.
But there are ways to germinate the seeds, increasing the germination of parsley, accelerating the emergence of seedlings.
You can accelerate germination by soaking seeds in water at night before planting. Water, by the way, practically does not dissolve oil on the surface of the seeds. Therefore, before soaking it is necessary to pour the parsley seeds with hot water (not boiling water) to wash the essential oils from their surface.
Another way. Very simple. It is necessary to soak seeds in vodka, since essential oils dissolve in alcohol-containing solutions. At the bottom of the saucer pour a little 40-degree. Then I pour the seeds on a small piece of a wide gauze bandage. I dip the parsley seeds on the gauze into vodka, leave for 15-20 minutes. Longer you can not - you can burn the seeds. Then I raise a bandage with seeds, rinse under running water. It is necessary to wash it. Then I dry the seeds. All - parsley seeds are ready for sowing. This method of seed treatment allows them to germinate twice as fast. Shoots are friendly, strong.
There is another way to quickly germinate. Many of us grow greenery to a table on a window or balcony. It is very convenient. Parsley seeds germinate very slowly, but there is one way to "make" them to germinate very quickly. Prepare a container with earth, moisten it, sprinkle the ground with quicklime three times every 10-15 minutes. Sow, previously soaked in milk, parsley seeds. Seeds will ascend in three hours. The room should be warm, at least 20 ° C.↑ back to content ↑
Growing parsley - sowing and grooming
Before you sow the seeds of parsley, you should dig well or loosen the ground. It will not be superfluous to treat the soil with organic fertilizers before processing it.
The timing of sowing depends on the condition of the soil. It is not necessary to wait for warm weather. Once the snow came down, you can sow the seeds. The optimum temperature for seed germination is +1 - + 5С. In the Kuban you can sow in the "February windows". In the middle zone of Russia - in April, after the snow falls. That is, parsley is a cold-resistant plant. Seedlings easily carry light frosts, they hibernate well under a good layer of snow. Spring is a great time to sow the seeds of parsley, but you can sow it any time of the year - in spring, summer and autumn. The most important thing is to keep the soil moist before emergence. Seeds can be sown in late autumn, under winter. In this case, the timing of sowing should be chosen such that the seeds do not have time to germinate before the onset of frost - young shoots will not suffer the cold, they will die.
The best precursors of parsley are onions, cucumber, tomatoes. Sow the seeds finely, to a depth of no more than 1- cm. On top of the seeds it is better to sprinkle with humus. For the entire period of growth, at least 3-4 times it is necessary to loosen the soil, 1-2 times to feed. If the shoots are too thick, it is necessary to thin the crops. Between plants should be at least 3-5 cm. Top dressing should be started only after the appearance of 2-3 of this leaf. Fodder with a full mineral fertilizer with a predominance of nitrogen. Do not dry the soil. Parsley does not like weeds, they are very inhibiting its growth..
For the whole season 3-4 loaves are carried out, 1-2 feeding and watering. With thick shoots, the plants are thinned, leaving 3-5 cm between them. Top dressing begins when the plants have 2-3 real leaves, and then feed them after cutting the leaves. To obtain a large crop of green mass, parsley is fed with a full mineral fertilizer with a predominance of nitrogen.
The leaves are cut as low as possible. Do not cut too many leaves from one plant at a time - no more than a third, otherwise the bush can not quickly recover or even die. It is necessary to periodically remove the stalk on which the inflorescence is formed (unless you want to collect the seeds), because the new leaves will not grow on the old stalk. New leaves usually grow from the outside of the outlet. By the way, in curly varieties, new leaves grow from the center of the rosette.
Tomatoes and asparagus in your area will grow better if parsley grows nearby. Plant it near the roses - their aroma will increase.↑ back to content ↑
Storage of parsley
The best way to store - freezing. It preserves well when frozen taste, color. If you have to collect it for storage after the rain, you should wash the sprigs well, dry them with a kitchen towel. Separate the leaves from the stems. Do not throw stems, they can also be frozen. They are perfect for improving the taste of soups. Lower the stems of parsley into the soup shortly before the end of cooking, bundled into bundles. Then, after 5-7 minutes, they can be taken out of the soup..
The leaves are cut finely, either on a cutting board with a knife, or with scissors, or in a food processor. Put the chopped parsley leaves in a plastic bag or box, close the container tightly, put it in the freezer. When you need the greens, just cut the right amount from a large frozen piece - do not defrost it, it is easily cut.↑ back to content ↑
Varieties of parsley
Root varieties of parsley
"Sugar" - early ripening high-yielding variety, vegetation period 75-85 days. The average weight of one root crop is 25-60 g. The taste qualities are high. The root is conical, pointed, its length is 20-30 cm, the diameter of the upper part is up to, cm. The leaf parsley rosette is powerful spreading, consists of 20-40 leaves. The color of the leaves is dark green. Top leaves are shiny, and from the bottom are matte..
"Harvest" - the period is mid-ripening, the growing season is 84-102 days. The average weight of one plant is 100-115 g, the root crop is 25-45 g. The taste is good. Root storage of root vegetables during storage is good. Roots are conical, pointed, 20-30 cm long, the diameter of the upper part is from 4 to 7 cm. The surface of the root is grayish-whitish, the core is light yellow. The leaf parsley rosette is semi-sporadic, consisting of 11-20 leaves. The leaves are dark green, glistening on top, matte below.
"Shepherdess" is a late-ripening high-yielding grade of parsley. Rosette widely spread with a large number of leaves - from 20 to 40. The root is conical with a sharp end 20-30 cm long. The pulp of the root is white, juicy, sweet. The weight of one plant with leaves and roots is 80-100 g. Root crops weigh from 30 to 70 g. The whole plant is used for food.↑ back to content ↑
Leaf varieties of parsley
"Ordinary leaf" - forms a large rosette with a lot of dark green, flat leaves with strong stems. In comparison with root varieties gives an earlier and higher yield of leaves.
"Green Crystal" is a late-ripening high-yielding variety of universal purpose, with intensive growth of green mass. Distinctive features - large fragrant leaves, quickly growing after cutting. Rosette leaves slightly elevated. Parsley leaves are large, green, fragrant, well grow after cutting. The sort of "Green Crystal" is better than all others for freezing. Good in fresh, dried form, good for canning.
"Delicate fragrance" is an early-ripening variety with smooth, shiny, bright green leaves. Intensively grows after cutting. Its taste and really delicate aroma not only stimulates the appetite, but also decorates the festive and everyday table.
"Morning freshness" is an early-ripening leaf variety (from full sprouts to harvesting 70-75 days). Leafy rosette large, slightly spreading. The leaves are medium in size, dark green in color, very fragrant. The leaves of parsley grow well after cutting. Cut greens for a few days keeps a fresh look and is widely used in cooking.
"Festival" - a sort of early ripening (55-60 days from shoots to technical ripeness). Rosette highly developed, the number of leaves from 30 to 60. The leaves are dark green, strongly dissected, very fragrant, well grow after cutting. Parsley leaves have a pleasant smell and taste due to the presence of essential oils in them. For fresh consumption, the leaves begin to cut off when they reach a height of 10-12 cm, for drying, the leaves are cut during budding.
"Bogatyr" is a late-ripening leaf variety (60-65 days from shoots to harvesting on greens) cultivar for growing in open and protected ground. Rosette large, height 25-40 cm, formed up to 25 leaves. The leaves of parsley are dark green, with large lobes, very fragrant, well grow after cutting. Rhizomes overwinter in the soil and quickly give fresh greens in the early spring. It is recommended for consumption in fresh, dried and canned form. The leaves are cleaned periodically, as necessary.↑ back to content ↑
Curly varieties of parsley
"Slavyanskaya" is a relatively compact variety with medium-long stems. It has a wonderful aroma. It is able to withstand low temperatures and drought..
"Mooskrause 2" is a sort of early ripening (the period from shoots to technical ripeness is 55-60 days). The leaf socket is semi-sprity. The leaves are corrugated, light green, large, shiny, have a sweet taste. Excellent for flavoring soups and side dishes. Green parsley grows well after cutting. It is recommended for growing in an open and protected ground. Used in fresh and dried form.