Leaf parsley. Open area and closed space: a selection of varieties

Fresh greens are a frequent guest on the table of people who look after their health. But not everyone knows what types and varieties of parsley are, and how to choose it correctly. To provide yourself with vitamins from the beginning of spring to the end of autumn, you need to have fairly simple information about this plant. A rich selection of varieties allows you to purchase not only early greens, but also tasty, high-yielding and suitable for growing both in greenhouses and in the open field. There are also varieties that grow well in flowerpots on the balcony and in the apartment.

What types and varieties of parsley are

The most delicate, juicy and delicious greens are traditionally leaf parsley. It has beautiful leaves that give off a delicious spicy scent. Summer residents grow this type of greenery both to enrich their own diet and for sale.

There are other types of parsley - for example, curly varieties that are in no way inferior to leafy greens in taste and useful characteristics, and even surpass it in beauty. That is why knowledgeable housewives decorate their dishes with curly parsley.

For growing both at home and outdoors, Gloria parsley is perfect.

The best varieties of parsley for herbs

Meet varieties that are distinguished by good germination and rapid growth.

Parsley Aster

Early ripe curly type of greenery. The growing season is 55-60 days. Suitable for sowing in open and closed ground. Has a semi-raised rosette of medium height and high density. The Astra variety has large, well-formed green leaves, characterized by a high regrowth rate after cutting. The maximum yield is 5 kg / m².

Carnival parsley

Leafy, fast-growing variety. With proper care, the growing season is 65 to 75 days. It has a large rosette of large fragrant leaves, the number of which can reach up to 100 in a plant bundle.

After cutting, it grows back rather quickly. Parsley Carnival forms an early and bountiful harvest of succulent green mass. The variety is resistant to cold weather, tolerates winter well even in unprotected soil. Possesses high adaptation to fungal diseases. Greens contain a high concentration of ascorbic acid (vitamin C), calcium, carotene and salts.

Favorable time for sowing in open ground- spring and autumn. To obtain fresh greens in winter, Carnival parsley must be planted in a container with nutritious soil. The range of application of this variety is quite wide: young leaves can be dried, pickled, salted, and also added to, salads and curling.

The Carnival variety is photophilous, but has a high adaptation to the shade, therefore it can grow in shaded places. To get early greens, parsley is sown in several runs: in mid-April, in the first half of July and in November. The seeds are planted in prepared grooves, at a distance of 15-20 cm from each other. The optimum seed depth is 1-1.5 cm.

Parsley is unpretentious to growing conditions, therefore, it only needs periodic loosening of the soil, moderate watering and a little top dressing that stimulates plant growth. The harvest is considered ready when the leaves reach 10-12 cm in length.

Parsley Breeze

Leafy mid-season variety. The growing season is 80 days. This variety is resistant to lodging. Has a high (up to 75 cm) upright socket. Breeze has dark green shiny leaves long (25-35 cm). The petiole has a cylindrical shape. The cut greens are tender, of medium juiciness, do not fade during long-term transportation and further storage, preserving all the original properties and characteristics. It is widely used as a spice in cooking.

The best varieties of root parsley

The best varieties of root parsley also provide good harvest greens, but cutting the leaves is often not recommended. This is due to the fact that the spine thus receives insufficient nutrients and does not grow to the required volume. Varieties of early ripening types of parsley are suitable for drying and. Late ripening ones retain their properties better when kept fresh.

Root parsley Berlin

The root diameter can be up to 4 cm in length. Berlin parsley grows up to 20 cm tall. The cut root pulp is tender and sweet in taste. It is well suited for fresh and dried storage. It can also be preserved for the winter. According to experts in the field of plant growing, the Berlin variety is the most productive among the root varieties of parsley.

Berlin is late ripening

A curly variety suitable for early sowing. First, the seeds are planted in greenhouses and hardened for further transplantation into open ground. It is resistant to both high and low temperatures up to -5 C °.

Mid-season parsley is no less popular. It has a tasty and ripe white root pulp. The variety is highly resistant to pests and plant diseases.

Other varieties of parsley

For those who want to enjoy fragrant and healthy foliage for a long time, you should buy frost-resistant varieties parsley. These species do not require much maintenance and thrive in different weather conditions.

The description of Kaput parsley, which is available on the Internet, once again confirms its popularity and incredible benefits.

Parsley varieties that have a high yield and good taste:

Having knowledge about the main varieties of parsley and understanding the nuances of their cultivation, you can choose the variety that will satisfy all your wishes and suit your conditions and requirements. Correct care for parsley - the key to getting a large harvest as soon as possible.

Parsley varieties for giving - video

In order for curly parsley to give fresh greens throughout the season, it is sown at several times. If you cannot allocate a large garden bed for parsley, you can sow varieties with different ripeness periods. Early varieties of parsley will be ready in two months from the moment of sowing, two weeks later, mid-season varieties will turn green, and at the end of summer it will be possible to harvest parsley of late varieties.

The most popular varieties of root parsley

Before choosing the best varieties of parsley for your garden, you should decide for what purposes you are going to grow it. If you need roots for cooking and medicinal concoctions, plant root parsley, or leaf parsley for aromatic, lush greens. Among gardeners, root parsley is more popular, since not only roots can be obtained from it, but also a certain amount of greenery, however, it is worth considering that with frequent foliage breaking, the root part remains small and frail. So choose what is more important to you - tops or roots?

In the early variety type of root parsley, the roots are shortened and rather thick.

The peculiarity of the root parsley is that it forms a conical, thickened or cylindrical root of a light shade. Greens grow a little, compared to leafy varieties, it is less aromatic and more harsh. In the early variety type of root parsley, the roots are shortened and rather thick, best suited for drying, and in the late variety type, they are long (up to 40 cm), well suited for long-term storage.

Video about growing different varieties of parsley

Sugar

After 95-100 days from the time the first plants emerge, the variety is ready for use. In a spreading rosette, there are from 20 to 40 leaves, the root crop grows up to 30 cm long, has a conical, pointed shape and a grayish-white color. Inside, the roots of Sugar Parsley are white, with a light yellow heart. It is widely distributed due to its excellent taste.

Yielding

Mid-season root variety with ripeness up to 130 days from the moment the first greens peeped out. A plant weighing about 100 g forms a semi-spreading rosette with 11-20 leaves and a pointed root crop from 20 cm in length with good taste.

A plant weighing about 100 g forms a semi-spreading rosette

Bordovician

Technical ripeness occurs in about 135 days, as you saw the first shoots. A highly developed rosette consists of 28-30 leaves, the root crop is elongated (about 35 cm), cylindrical, weighing 170 g.

Berlin

A late-ripening variety of root parsley with ripeness from 150 days to 180. The plant has a spreading rosette and a cone-shaped root crop with a pointed tip. The diameter of the Berlin parsley root reaches 4 cm, the length is up to 20 cm.

Leaf parsley, the best varieties

The roots of parsley, although edible, look unappetizing, remain thin and harsh. They grow leafy parsley for the sake of greenery. There are two varieties of it: parsley with ordinary leaves and curly parsley, the corrugated leaves of which resemble curls.

Curly parsley is great for decorating dishes

Curly parsley is excellent for decorating dishes, due to its decorative appearance, and in addition has a pleasant strong aroma and delicate taste. After cutting, the greens grow back very quickly - another crop can be harvested before the end of the season. The cut leaves do not turn yellow for about a week, retaining their taste and persistent aroma.

Aster

An early ripe curly-leaved variety - 65 days after germination, the greens are suitable for eating. The rosette grows dense, half-raised, with large, strongly corrugated leaves. The leaf mass grows actively after cutting.

The rosette grows dense, half-raised, with large, strongly corrugated leaves

Ordinary leaf

The variety is prized for its lush, aromatic greenery and high yield. Parsley reaches technical ripeness in 70 days, as the seedlings look. The well-developed rosette consists of a large number of smooth dark green leaves with a strong dissection. One outlet can contain from 30 to 100 leaves. The roots are not used for food.

Esmeralda

Curly parsley of medium ripeness. The mass of the plant reaches 50 g, about 25-30 leaves with short petioles are formed in the rosette. Grows well after harvest.

Video about the secrets of growing parsley

Breeze

A leafy variety with a ripeness of about 80 days. One plant has a mass of 60 g. The rosette grows up to 75 cm in height, the greens are tender, after cutting, they preserve their freshness for a long time.

The following varieties of leaf parsley are zoned: Bogatyr, Breeze, Astra, Gloria, Magician, Triplex, Sandwich, Titan, Ordinary leaf, Borodinskaya. Curly parsley has zoned varieties: Kucheryavets, Bravo, Mazina, Petra, Curly Leaf.

The spice for flavoring soups, salads and stews can be grown in a country allotment. When choosing varieties of healthy parsley, consider their type - root or leaf. The biennial is also divided into early (leaves are formed after 60 days), mid-season (turn green after 75 days) and late (harvested at the end of summer) varieties.

Plant characteristics

In the Russian space, it is important to grow root or leaf varieties. Parsley attracts with aromatic properties, the ability to improve the taste of dishes. Biological description representative of the Umbrella family is reduced to the following indicators:

the presence of a fleshy root about 30 cm long;
branching of erect stems;
glossy structure of the upper part of the leaves and a matte surface at the lower;
a soft yellowish root vegetable in root varieties, which is consumed in dried form;
tolerance to lower temperatures - seedlings do not die under the snow.

Highlight good view culture is problematic. Among the leafy ones, common parsley attracts with a pronounced aroma, and curly - beautiful shape foliage, thanks to which it is used to decorate food.

Features of agricultural technology

The course of work depends on the climatic conditions of the area, but they are of a similar nature. The soil is necessarily loosened or dug up, processed with organic matter. Cold-resistant umbrella is recommended to be planted at temperatures from +1 to +5 degrees. On the territory of the Kuban, vegetable gardens are sown with parsley in February, and in the middle lane - from April. The soil needs to be moistened periodically. Onions, cucumbers and tomatoes are good precursors for the plant.
The landing and leaving activities are as follows:

shallow sowing of seeds (the depth of the holes is not more than 1.5 cm);
mandatory dusting of the planted material with compost;
periodic loosening of the soil (3-4 times every 7 days), the introduction of 1-2 mineral (preferably nitrogen) dressings;
thinning seedlings to a distance between them equal to 3-5 cm;
regular watering - parsley does not tolerate drying out of the soil.

It is required to cut the leaves of the grown culture low, not in excess. Removing a lot of foliage at one time will kill the stem. You can plant tomatoes, asparagus, or a rose bush next to the umbrella.
When choosing the best varieties of parsley for your garden, be guided by your growing goals. Tasty roots are suitable for preparing culinary dishes and medicinal concoctions. Leafy species are added to salads, used for sale.

Root types of parsley

The plant is successfully cultivated in the middle lane, warm regions and in the Urals. The main characteristic of the variety is a thick root in the form of a cone or cylinder. It practically does not form green leaves, and the type of root crop depends on the cultivar. The early ones have short and thick fruits that are dried. Late varieties with roots up to 40 cm long tolerate long-term storage well.

Delicious variety Sugar

It ripens in 95-100 days after disembarkation. The rosette is spreading, there are 20-40 sheets on it. The length of the conical, pointed root vegetable reaches 30 cm. The root is colored grayish-white, has a light yellow core and a sweetish taste.

Mid-season Yielding

The root variety of parsley reaches ripeness 130 days after the seeds are sown. The root weighing 100 g has a pointed shape. The rosette spreads out in half and forms about 20 sheets.

Bordovic - ideal for soups

The time of technical ripeness is 135 days after the emergence of shoots. The rosette is well developed - up to 30 leaves are formed. The root vegetable is characterized by an elongation, a cylinder shape and a weight of about 170 g.

Late Berlin

The plant belongs to species with late maturity - from 150 to 180 days. The rosette is spreading, the cone-shaped root crop has a pointed end. The root reaches a length of about 20 cm.
Root varieties of the plant are used as a seasoning for soups, stews or fried dishes, rarely used for salads.

Leafy varieties of culture

Leafy varieties of parsley are ideal for greens - the foliage is abundant, the stems grow very quickly. Pleasant taste and bright aroma of smooth leaves in a small corrugation conquer chefs and summer residents.

Yielding Common

The species is valuable for fragrant herbs and good yields. An early variety becomes ripe 70 days after germination. The rosette is developed, characterized by the presence of up to 100 dark green leaves. The root crop is not eaten.

Mid-season Breeze

Parsley reaches technological maturity after 80 days. The rosette is high, about 70 cm. Green leaves are distinguished by their delicate taste and the ability to maintain freshness during long-term storage.

Late maturing green crystal

The universal variety is distinguished by the intensity of the formation of green leaves with a bright aroma. Shoots cut from a raised rosette are distinguished by a fast growth rate. A large green mass is frozen, used fresh, dried, or canned.

Early ripe Delicate aroma

Parsley has shiny, bright green leaves with excellent decorative properties. The leaves grow back quickly after cutting, and can be used as a decoration for food.

Beautiful Festival

The technological readiness of the leaves for consumption occurs in 55-60 days. The developed rosette forms up to 60 dark green, strongly dissected leaves. Thanks to the content essential oils, the culture has a rich aroma. For salads, shoots are used that have grown by 10-12 cm, you can dry the green mass during the period of bud formation.
Leafy crops are relevant as a seasoning for soups, side dishes or fish dishes.

Choosing curly parsley

The plant's priorities are in its decorative ability and unpretentiousness. You can plant an umbrella in greenhouses, in garden beds, because it is drought-resistant thanks to the corrugation of the sheets. The bright aroma of roots and foliage remains after heat treatment, so they can be used as a seasoning, sauces and purees, and dried. The fresh plant has an extraordinary taste, which makes it indispensable as an ingredient in spring salads. Several varieties take root well in the domestic climate.

Compact Slavic

Stems of medium length conquer with a pronounced aroma. Parsley tolerates cold snaps and dry weather well.

Early ripe Aster

The greens are ready for use within 65 days after the formation of shoots. On a dense, slightly raised rosette, leaves with a pronounced corrugation are formed, which quickly grow back after cutting.

Mid-season Esmeralda

The plant weighing 50 g belongs to the varieties of medium ripeness. On rosettes - about 30 leaves on short cuttings. They grow vigorously even after being cut.

Universal Mooskrause-2

It takes only 60 days from germination to full technical maturity. On a semi-spreading rosette, light green leaves with a shiny surface appear. Sweetish corrugated greens are a fragrant seasoning for soups, side dishes and salads. Parsley is grown in greenhouses and in open areas. Cut shoots grow quickly.
You can plant seeds of curly varieties in the beds where cabbage, pumpkin, tomatoes, eggplants grew. The site is prepared twice - in the fall it is loosened with the introduction of humus or compost. In the spring, loosening is repeated, but mineral additives are already introduced.

What varieties can be grown in a greenhouse?

To get tasty, healthy and fragrant greens, it is advisable to plant the plant in a greenhouse. Leaves form quickly from January to April at temperatures from +20 to +25 degrees. Good yield in greenhouse conditions in the following species:

Lyubasha. The plant is distinguished by a semi-vertical rosette and the presence of elongated triangular leaves on long cuttings. The mass of the root is about 100 g. For foliage and root crops, a rich, dense aroma is characteristic;
Gloria. Mid-season leaf culture is used for freezing, soups, salads;
Alba. A mid-season root variety, which is distinguished by a large root weighing up to 300 g. A tasty root vegetable is valuable due to the absence of small lateral shoots, good keeping quality and yield;
Spicy. The root variety is early ripening, forms a small rosette of 20 leaves. Taste qualities of the root are suitable for cooking, eating dried.

In greenhouses, it is best to grow root crop types that can be stored for a long time. The cultivation of leafy varieties is relevant only if they are further sold.

Open area and closed space: a selection of varieties

Umbrella plants are germinated not only in greenhouses, but also on open areas and even on the windowsill. The main condition for work is the choice of a suitable variety.

Parsley at their summer cottage

For open ground, root and leaf varieties are justified. Root varieties may have different ripening periods, but it is better to stop at Finale, Lekar, Needle, Piquant. Root crops with high yields have a pleasant color, worthy indicators of taste and aroma.
In the line of leafy plants, Madame, Breeze, Gloria, Esmeralda and Mooskrause are relevant. Before planting, you need to process the seeds using hot, but not boiled water.

Soil preparation rules

Before moving the material to the site, soil preparation is required:

a place is chosen for a garden with good lighting;
the allotment is fertilized with ash (about 170 g of fertilizer is required per 1 m2);
on the planting site, grooves are cut, deepened by 1.5 cm with row spacing equal to 20 cm;
seeds are sown at the rate of 1 g per 1 m2, covered with soil.

The last stage of work is soil compaction, watering, covering with foil and mulching.

Parsley on the windowsill: how to grow?

To pamper yourself with healthy greens all year round, they stop at early maturing varieties - Aromatnaya Alley, Green Pearls, Russian Feast, Vorozheya, Astra. Plant rosettes are vertical and semi-vertical. Curly and leafy species are ready to eat in 50-60 days, differ in large sheet size, aroma and rapid growth after cutting.
Planting parsley on the windowsill is performed using the following technology:

The seeds are prepared by soaking in water for 48 hours. The water needs to be changed 2 times a day. Before sowing, the grains are placed in a weak solution of potassium permanganate.
Several holes are made in the deep drawer. The container is filled with soil, spilled hot water... The soil needs to be slightly compacted.
Furrows are formed in the ground, deepened by 0.5 cm.
Seeds are sown in the ground, covered with earth. To preserve the looseness of the soil, sprinkle it on 1 cm of dry soil.
Crops need to be moistened with a spray bottle and the temperature should be maintained at about +20 degrees. To create good lighting, phytolamps are installed at a distance of 50 cm from the box.

Frequent seedlings need to be thinned out.

Varieties suitable for the Moscow region

The unpretentiousness and productivity of parsley makes it a popular crop in the central regions of Russia. The Moscow region is known for its temperate continental climate, where the following varieties successfully take root:

Bogatyr. A universal variety, since germinates well in greenhouses and in open areas. The growing season is 60-65 days. A sufficient number of fragrant and juicy leaves are formed on a large outlet. The root and foliage are used for food, but the greens on the plants from which the root crop is used are not cut off;
Hamburg. A hybrid species whose root vegetable tastes like celery and parsnips. The roots are stored for a long time; when cooking in deep fat, they are sprinkled with lemon juice;
parsley Italian giant gets attention beautiful leaves with a smooth surface. The mass of large, delicate greens of a dark green hue reaches 100 g per bush. The biennial plant is a mid-season plant - harvesting begins after 90 days;
Carnival. The growing season of the early ripening variety is up to 75 days. A large outlet contains up to 100 succulent leaves. The culture tolerates cold, is resistant to fungi, is sown in spring and autumn, for the winter it germinates in containers with a special soil mixture.

All varieties of the umbrella plant are photophilous, but take root in a small shade. In the conditions of the Moscow region, minimal care is required - periodic loosening of the soil, watering and feeding. The leaf mass is cut at a height of 10-12 cm.

Growing a plant for sale

Summer residents and gardeners can cultivate parsley for the purpose of sale. To get beautiful, lush and fragrant leaves, you need to take into account the presence of a shell on the seeds with essential components that slow down growth. There are several ways to get rid of the seeds from the shell:

having doused with hot water (about +22 degrees) and flooding them. The 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. Gauze is placed on a plate, seeds are placed on it and poured with alcohol. 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 a temperature regime of at least +20 degrees.
Vitamin culture is a promising form of income, since not all owners can grow greens on a large scale.
The taste properties of the roots and leaves of parsley have earned the trust of culinary experts. Leafy and root varieties can be used as a seasoning for soups and salads, added to sauces and marinades, baked and canned.

Who doesn't love juicy and aromatic greens ?! Any salad with it is very appetizing and healthy. The best varieties of parsley for greens, according to gardeners' reviews, will be presented in this article. Having considered the most popular of them, you will be able to grow several beds of this fragrant culture in your country house.

We offer you to find out which varieties of leaf parsley are considered the most productive

Parsley varieties with photos and descriptions for open ground

In order for parsley to delight its owner with fresh herbs, it is sown at several times. For this purpose, many also grow crops with different ripening periods. But what varieties of leaf parsley are considered the most productive according to reviews? Let's consider the main ones:

Aster- juicy greens of this variety can be cut after 55 days. It grows well even after cutting, has a dense rosette and curly leaves. Suitable for outdoor cultivation.
Breeze... One of the mid-season varieties with high yields. This parsley retains an excellent presentation for a long time, does not fade, therefore it is grown by gardeners for sale and profit. The leaves have a wavy structure and dark color greenery - the main differences between Breeze. It reaches maturity in about 80 days.
Gloria... It is grown both in greenhouses and in the garden. Refers to early ripe varieties of parsley, photos and descriptions of which are in the article. Great for use as blanks for the winter. This variety is characterized by keeping quality.
Parsley Bogatyr... Corrugated leaves and rather dense petioles are features of the culture. The variety is distinguished by external decorative attractiveness and excellent keeping rates.
Salad... The name of the culture speaks for itself. This is one of the best early maturing varieties. It takes about 75 days from germination to technical maturity. The variety is grown outdoors in spring and autumn.

The best varieties of parsley for growing in the country

Before choosing a variety of parsley, gardeners strive to learn about the features of agricultural technology, the benefits of culture. This article has carefully selected the most productive and best varieties. Reviews of summer residents about them are extremely positive.

So, pay attention to the top-quality varieties of parsley for growing on summer cottage:

Ordinary leaf... Its value lies in its high yield and beautiful, lush greenery. She ripens 70 days after planting in the ground. Has a well-developed socket.
Beautiful Festival... It has a very rich, pleasant aroma. The technical maturity of the culture is 60 days. It is actively used as a seasoning for soups, fish dishes.
Green crystal... Bright aroma and rapid growth rates after cutting are the main advantages of parsley, the photo of which will not leave anyone indifferent. Has a raised rosette, the variety stands out for its versatility.

The following types of leaf parsley are also in demand among vegetable growers: Magician, Sandwich, Esmeralda, Delicate aroma, Bravo, Moskurland, Kucheryavets, Borodinskaya and other varieties.

Dill varieties with photos and descriptions

Video about varieties of parsley for growing in the country:

Fresh greens add exquisite notes and aroma to any dish. It is worth noting that you can hardly buy it in a store. That is why summer residents grow various crops in their garden. From the article you will find out what are the best varieties of parsley for greens that are in deserved demand, you can get information about their benefits.

estimates, average:

Growing parsley, its beneficial properties and varieties

Beneficial features

How is this method convenient? There is no need to wait for the seeds to sprout. In addition, if you transplant parsley from your garden, you will know for sure if it is a good variety or not. How to plant parsley with root vegetables? It's simple:

Preparing parsley seeds for sowing, increasing and accelerating their germination

Soak parsley seeds for 1-3 days before sowing. Change the water twice a day. Then the seeds will sprout quickly and amicably. And a couple of hours before sowing, put them in a weak solution of potassium permanganate.

Parsley must be soaked and germinated before direct sowing, then you can get fast shoots. But, it is worth noting that if sowing is done before winter, then the seeds should only be dry.

Root parsley grows both good fleshy roots and leaves that can be eaten. There are no root crops in leafy varieties, only leaves grow. Most often, gardeners grow root parsley. The most common varieties of parsley are: "Sugar", "Yield", "Ordinary sheet".

In principle, you can plant part of a garden bush at any time - in the spring, when the ground is completely thawed out, or in the fall, until November. In autumn, in order for parsley to take root in a pot or box, after transplanting it, it must be placed in a bright and warm place (about 18-20 ° C) for about a month. After that, you can take it out into the cold - no one has yet canceled the dormant period for seasonal greens.

Dense shoots need to be thinned out - parsley grows as a bush and each plant needs enough space and light for the shoots to grow strong. Leaf parsley should be thinned out 2 weeks after germination, the distance between the plants is about 5 cm, as it grows, it can be thinned again, leaving about 10 cm between the bushes.

Growing parsley

Grow from seed

Station wagon

"Sakha

Parsley is a biennial plant that no vegetable garden can do without. Growing parsley often causes some difficulties for gardeners - the seeds are poorly or do not germinate at all. Root and leaf varieties are grown in our gardens. Beneficial features parsley, a pleasant aroma that improves the taste of any dish, made it an integral part of any vegetable garden. How to prepare parsley seeds for sowing, how to accelerate or increase their germination? Parsley belongs to the umbrella family along with dill, caraway seeds, angelica, lovage, cilantro, carrots, parsnips, celery, coriander. All of them have hollow stems, umbellate inflorescences. The botanical name is Petroselinum crispum.

It makes little sense to grow parsley from seeds in the Non-Black Earth Region. It will grow practically in April, when parsley leaves will practically appear in the country in the heat. And from root crops it is real, but it is still not fragrant, there are not enough essential oils, there is no sun. And dark green is not nitrate proof. And how much we eat that parsley that would be afraid of nitrates. Well 1 gram.

Prepare a planting box. Disinfect it first. A weak solution of potassium permanganate is suitable. Fill the very bottom with drainage (about 1.5 cm). And the rest is a mixture of peat, humus, sand and ordinary sod land (2: 1: 1: 1). Ready-made soil mixture will work too.

Storing parsley

Take a box (always with drainage holes) and fill it with soil. You can use both land harvested in advance at a summer cottage, and a special one bought in a store.

Parsley varieties

Root varieties of parsley

The sugar parsley variety grows a semi-long white root crop. Root variety, ripens quickly, growing season is about 90 or 100 days. Cultivated for summer and autumn consumption, the essential oils of parsley qualify it as a "chemoprotective" food that neutralizes certain types of carcinogens (eg benzopyrenes, which are part of cigarette smoke and barbecue smoke).

Why such a distance and not more? In the garden, if you were planting plants in a garden bed, the distance between the bushes should be 20-25 cm.However, in a pot or box, plants are restrained in growth and do not grow as fast and spreading as in free soil, so they need less space... But this rule only applies to leafy parsley.

For reference: 1 g contains from 700 to 1000 pieces of parsley seeds.

Leafy varieties of parsley

Ditty
Rnaya "- an early ripe high-yielding variety, the growing season is 75-85 days. The average weight of one root crop is 25-60 g. Taste qualities are high. The root crop is conical, pointed, 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 matte below.

It is difficult to say which parsley is more popular with gardeners. Leaf parsley is common, with smooth, shiny leaves, or curly, with matte corrugated leaves. They differ from each other in the shape of the leaf. Common parsley usually has a stronger aroma than curly-leaved parsley. But curly parsley is very beautiful, graceful - it will decorate any dish.
Only in April? How long will she sit? Six months?)) I don't know ... In my area there is almost black soil, the soil is good). In addition, you can always buy the mixture in the store!) I agree about the color, and yet. Sometimes I see parsley straight in a very dark green color. Surely they are watered with something so that it grows faster and does not get sick)). Now I found out that in Russia from greenhouse vegetables that we buy in winter, only 17% are grown in Russia. The rest is import. And, as you know, they bring all sorts of rubbish to us, as to the country of the 3rd world)). So it's better to grow it yourself. What I mean: gardeners and gardeners, it's time to revive the industry!)))

Desirable

Pour hot water over your home garden and tamp lightly.

Curly varieties of parsley

Sowing.

Yielding parsley is a mid-season variety with a growing season of about 130 days. The roots of this variety are conical, gray-white in color, the flesh of such a root crop is white, and the core is yellow. This variety keeps well.

Parsley is a rich source of antioxidants. It promotes blood purification and tissue regeneration at the cellular level.

Which varieties to choose

By the way, the famous Mooskrause 2 variety was bred 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, so this variety is compact and the tops and root system.

Despite the apparent simplicity, not everyone succeeds in parsley from seeds. To make germination successful, let's turn to seed stratification.

Attention: this list contains the most productive varieties. There are many aromatic and pruning varieties of parsley, 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.

"Harvest" - mid-season period, the growing season is 84-102 days. Average weight of one plant is 100-115 g, root crop is 25-45 g. Taste is good. The keeping quality of root crops during storage is good. Root crops are conical, pointed, 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. The leaf rosette of parsley is semi-spreading, consisting of 11-20 leaves. The leaves are dark green, shiny above, matte below.
Parsley is used in soups, sauces, salads and reduces the need for salt. It is a food that 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 - its effect on vision, on reducing the risk of atherosclerosis and diabetes is well known. Carotene, calcium, iron minerals, phosphorus, minerals - this is just the main list of useful components of this aromatic plant. And the presence of aroma, its strength and pleasant taste depends on the percentage of essential oils. Roots, parsley leaves are used for food.
Tatyana, I support you in your impulse to improve our economy! My parsley has been sitting in a drawer 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 will bring my colleagues to a corporate party to surprise them! Otherwise, we will not have fresh on the table - some canned food.

At the end of October, before the ground freezes

The five best varieties of parsley

Make grooves according to the instructions on the seed bag. However, the distance between the grooves can be reduced.

Sowing of parsley is done in spring (in April) or in autumn, before winter (October or November). The row spacing during sowing should be 18 - 20 cm. In the spring, the rate of such sowing of parsley is 0.4 g. seeds per sq. meter, with winter crops, the rate can be increased to 0.5 gr. per sq. meter. The seeding depth when sowing in the spring is 2 cm, and in the fall - 1 cm.Do not forget that winter crops parsley should be mulched with a layer of humus or peat, the thickness of such mulch is 3 cm.
Common leaf parsley is early ripening, leaves with a strong aroma, enriched with vitamin C, high-yielding.
In addition to its reserves of essential oils and flavonoids, parsley is an excellent source of vitamin C and is good source vitamin A.
Good illumination is also important. Parsley grows in the garden in almost any place - in bright areas and shaded. But at home, parsley may lack light, you will determine this by the stretching petioles of the leaves - when there is little light, they are thin and pale in color. In addition, seedlings suffering from a lack of light will noticeably lean towards the glass.
To do this, place the parsley seeds on a damp cloth, cover with a small piece of cheesecloth and leave warm for a few days. It is important that the seeds do not float in the water, but are slightly damp.

"Shepherd" is a late-ripening high-yielding variety of parsley. The outlet is widely spreading with big amount leaves - from 20 to 40. The root of a conical shape with a sharp end is 20-30 cm long. The pulp of the root vegetable is white, juicy, sweet. The mass of one plant with leaves and root is 80-100 g. The root crop weighs from 30 to 70 g. The whole plant is used as food.

What to grow 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 that prevent germination, they, as it were, do not allow the seed shell to get wet, 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 foil or spunbond to keep the soil moist. Do not remove the shelter until the shoots appear from the ground. If you are confident that you will be able to keep the beds moist during all these 15-20 days required for germination, then it is not necessary to soak the parsley seeds before sowing.

By the way! You can grow in the office - both beautiful and useful! My sister told me that in the office they always plant onions on greens. Moreover, they are planted in sawdust! The enterprise is a woodworking company, so there are heaps of sawdust. And it grows well almost all winter!)

, Dig out the thin roots of the parsley. Their optimal size: length - 5 cm, width - 2-4 cm. Although it is believed that the larger the root, the more buds it will have. In general, size is not that important. Dug out? Now transplant them into the box. Follow long distance not necessary: you can plant more often, almost back to back. In this case, the soil must be moistened. We leave only the apical buds outside. Or rather - so far only the heads.

Sow seeds shallow, no more than 0.5 cm. The soil should be moist. In order to exclude the formation of a "crust" on the soil, sprinkle it with loose earth with a layer of about 1 cm.

Interesting varieties of parsley: for sale - Gloria, for yourself - Beads, for decorating dishes - Triploid.
Vitamin C has many different functions. It is the body's primary water-soluble antioxidant and helps 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 get these dangerous diseases. Vitamin C is also a powerful anti-inflammatory agent for osteoarthritis and rheumatoid arthritis. And since vitamin C is essential for the healthy functioning of the immune system, it can also be helpful in preventing recurrent infections of the ear, throat, nose, or colds.

How to grow parsley from seeds

If you have such a case, move the parsley to a more sunny windowsill or supplement it with lamps (fluorescent or LED). These two types of lamps can be placed very close to the leaves - at a distance of 5 cm, directly above the boxes of seedlings.

After 2-3 days, without removing it from the cloth, you need to carefully 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

"Common leaf" - forms a large rosette with a large number of dark green, flat leaves with strong stems. Compared to root varieties, it gives an earlier and higher yield of leaves.

But there are ways of germinating seeds that increase the germination of parsley, accelerating the emergence of seedlings.

Onions grow well in sawdust. Once in the days of the USSR on a state farm from old film made a small tray. There sawdust and sprouted green onions... Do it yourself, or grow it yourself, or an analogue of modern greens with a salad line in a small pot. It went with a bang.

Sowing parsley

Squeeze the soil lightly and water liberally.
To grow parsley from seeds on a windowsill, it is important to observe some
Leaving.
You can make good money on growing greens if you know the intricacies of its agricultural technology.
Beta-carotene, another important antioxidant, works in fat-soluble areas of the body. Diets rich in beta-carotene reduce the development and progression of diseases such as atherosclerosis, diabetes, and colon cancer. Like vitamin C, beta-carotene may also be helpful in treating asthma, osteoarthritis, and rheumatoid arthritis. Beta-carotene is converted by the body into vitamin A, a nutrient 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 one little secret significantly increases seed germination and accelerates germination.

Caring for parsley at home

Aster (curly) - yield 4-5 g / m2

"Green Crystal" is a late-ripening high-yielding variety of universal use, with an intensive growth of green mass. Distinctive features are large fragrant leaves that grow quickly after cutting. The rosette of leaves is slightly raised. Parsley leaves are large, green, fragrant, grow back well after cutting. The variety "Green Crystal" is best suited for freezing. Good fresh, dried, good for canning.

You can speed up germination by soaking the seeds in water overnight before planting. By the way, water practically does not dissolve the oil on the surface of the seeds. Therefore, before soaking, you should pour hot water (not boiling water) over the parsley seeds to rinse the essential oils off their surface.

Thinning of seedlings

Vasily, can you clarify what kind of sawdust was used? And how was the pallet made from the film, what went on a solid base? I liked your "with a bang", there is a sawmill with sawdust nearby. I want to return to the USSR-ovskoe childhood and grow onions "a la" natural, I'm tired of the cans on the windowsill. I want aesthetic sawdust, and I'll paint the jar in gold tones, let it be such a decor in a natural style.

At first it is better to put the box in cool place: for example, on an insulated balcony;

Conditions

Lighting

Sowing parsley needs careful care, you should thin out the seedlings, loosen the soil, water, weed the plants, and do timely fertilizing. Thinning can be done throughout the summer season, because parsley is suitable for consumption in any phase of growth. The distance between parsley plants by the end of summer should be about 7 cm. Since parsley is a biennial root crop, the plant can overwinter well in the ground, in the spring, early root crops and tasty greens are already obtained. If the winter has little snow, then it is better to cover the plants with peat (or humus) about 10 cm (no more).

Parsley is also good for a healthy heart. Parsley is a good source of folate, one of the most important vitamins. Eat your cock every day, 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 the prevention of cancer in the two areas of the body that contain rapidly dividing cells in women - the uterus.

Important: it is advisable to start cutting parsley for culinary needs not earlier than 2 months after germination. In this case, cut the branches not at the root, but leave the petioles about 5 cm.

Top dressing

And here is the second secret of increasing seed germination. The fact is that a large amount of essential oils makes it difficult for this spicy herb to germinate. Therefore, the seeds can be placed in a linen bag and placed under running water for about three hours. Of course, in modern conditions of saving energy and water, pouring water for three hours on seeds is unreasonable. But there is an old-fashioned way - to put a bag of seeds in the toilet tank for a day, of course, if the whole family is at home and water is regularly drained from the tank. You can replace this with bubbling, replacing the water every two hours or more. But remember, it makes sense to bubble parsley for 18-24 hours.

Irinka - yield 4.5-5.3 g / m2

"Delicate aroma" - early maturing variety with smooth, shiny, bright green leaves. Grows back intensively after cutting. Its taste and really delicate aroma not only whet the appetite, but also decorates the festive and everyday table.

Features of parsley on the windowsill

Another way. Very simple. It is necessary to soak the seeds in vodka, since essential oils dissolve in alcohol-containing solutions. At the bottom of the saucer I pour a little 40-degree. Then I sprinkle the seeds on a small piece of a wide gauze bandage. I dip the parsley seeds on cheesecloth in vodka, leave for 15-20 minutes. No longer, you can burn the seeds. Then I lift the bandage with seeds, rinse it under running water. It is imperative to rinse. Then I dry the seeds. That's it - the parsley seeds are ready for sowing. This method of seed treatment allows them to germinate in half the time. Shoots are friendly, strong.

It will be beautiful =) My sister says, they planted them in birch sawdust. But which one is more correct - I can't say)

You need to water in moderation;

Site selection.

Planting parsley in a pot from the garden

Rinse and wrap in a paper towel and then a plastic bag. In the refrigerator, the storage period will last for a week.

You can start feeding parsley a month after germination. Do not overuse fertilizers - it will not become thicker, and elements unrealized from the soil are deposited on the soil surface in the form of salts. Keep in mind that plant culture is different when growing in a pot and outdoors.

Prepare the soil for planting: store soil for seedlings or growing vegetables, or disinfect garden soil in the oven, on a wide baking sheet. This is necessary to get rid of possible pests and infectious agents.

Laika - yield 5.5-6 g / m2

"Morning freshness" is an early ripening leaf variety (the period from full sprouting to harvesting greenery 70-75 days). The rosette is large, slightly spreading. The leaves are medium in size, dark green in color, very aromatic. Parsley leaves grow well after cutting. Cut greens retain their fresh appearance for several days and are widely used in cooking.

There is another way to sprout quickly. Many of us grow greens for the table on the window or balcony. It is very convenient. Parsley seeds germinate very slowly, but there is one way to "get" them to germinate very quickly. Prepare a container with earth, moisten it, sprinkle the earth quicklime three times every 10-15 minutes. Sow parsley seeds previously soaked in milk. The seeds will sprout in three hours. The room should be warm, not lower than 20 ° C.

Then, Tanya, I will try to consult with connoisseurs of wood and its waste, soon I will eat coffee in their society.

When sprouts appear, transfer the box to a warm place (up to 20 ºС);

How to store parsley

Do not allow both drying out of the soil and its excessive moisture

Harvesting

Parsley in cooking

To grow parsley, you should choose areas with fertile soil, not too moist, without the proximity of groundwater. The most the best place for planting there will be a site where potatoes, cucumbers, cabbage were previously cultivated.

Spring salad - recipe with parsley

You can also freeze parsley! to do this, rinse, dry the herbs, cut, put in small plastic bags or cling film and put in the freezer. Sprinkle on hot dishes, add to salads without defrosting.

It is best to feed it with vermicompost, many options are available in liquid form. Top dressing about once every 2 weeks, in the dose indicated on the package.

Parsley varieties

Fill the boxes with soil, compact slightly with the palm of your hand - no need to tamp too hard. As the soil in the pot is caked, you can always top up fresh.

Pline - yield 3.8-5.2 g / m2

"Festivalnaya" is an early ripe leafy variety (55-60 days from germination to technical ripeness). The rosette is highly developed, the number of leaves is from 30 to 60. The leaves are dark green, strongly dissected, very fragrant, grow well after cutting. Parsley leaves have a pleasant smell and taste due to the presence of essential oils in them. For fresh consumption, the leaves are cut when they reach a height of 10-12 cm; for drying, the leaves are cut during budding.

Before sowing parsley seeds, dig up or loosen the soil well. It will not be superfluous to fill it with organic fertilizers before processing the soil.
What did the experts say? =)

Periodically turn the box the other side (this should also be done when growing parsley from seeds);

... To do this, water moderately once a day: carefully, not eroding the soil. When shoots appear, watering can be increased. Especially if there is dry air near the battery and in the room.
Carried out as needed, since it was already noted earlier that the roots and leaves of parsley are suitable for use in any phase of growth. If you need to collect root crops for storage for the winter, then you need to harvest the crop before the first frost. The plants are gently undermined, the tops are trimmed at the level of root crop growth.
Parsley is a plant that is useful for its vitamin and medicinal properties. In cooking, parsley is used as a seasoning, as a spice for pickling and pickles. It goes well with such products and dishes as: chicken, eggplant, eggs, fish, game, lentils, mushrooms, mussels, pasta, peas, potatoes, poultry, rice, seafood, tomatoes, zucchini, lemon.

How to grow a good harvest of parsley

You can also use any complex vegetable fertilizer.

Moisten the soil well.All early or mid-early varieties are distinguished by high aroma. The varieties are included in the State Register of the Russian Federation for cultivation on private farms, despite the fact that not all of them are domestic. For example, German selection belongs to Mooskrause 2. "Bogatyr" is a late-ripening leafy variety (60-65 days from germination to harvesting) a variety for growing in open and protected ground. The rosette is large, 25-40 cm high, up to 25 leaves are formed. Parsley leaves are dark green, with large lobes, very aromatic, grow back well after cutting. Rhizomes overwinter in the soil and quickly produce fresh greens in early spring. Recommended for fresh, dried and canned consumption. The leaves are harvested periodically, as needed.

Sowing dates depend on the condition of the soil. You don't have to wait for warm weather. As soon as the snow has melted, seeds can be sown. Optimum temperature for seed germination - +1 - + 5C. In the Kuban, you can sow in the "February windows". In central Russia - in April, after the snow melts. That is, parsley is a cold-resistant plant. Seedlings easily tolerate light frosts, winter well under good layer snow. Spring is a great time to plant parsley seeds, but you can plant it any time of the year - spring, summer, and fall. The most important thing is to keep the soil moist until emergence. Seeds can be sown in late autumn, before winter. At the same time, the sowing time must be chosen so that the seeds do not have time to germinate before the onset of frost - young seedlings will not survive the cold, they will die. But I haven't been planting for two years now. Several times I tried to sow with seeds, once I planted a root one, but the first time the parsley did not sprout at all, the second time several shoots appeared, which dried up after 3 days, although I maintained the humidity. The root parsley released several leaves, they turned yellow, and I removed these greens. Now I go to the market to buy. How much I need it there. But I plant onions on greens in trays from 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 optimal thermal regime.Healthy and vitamin greens are always a decoration of any dining table, a storehouse of useful substances in the preparations, and the correct way of growing parsley will provide the household farm with a high-quality harvest all year round.

Finely chop fresh young parsley, green onions, young greens of garlic, add fresh lemon peel You can grow parsley in a pot all year round, while for the summer it is advisable to rearrange it on the balcony. Watering as it dries, but with a cold snap in the fall - after good drying. Parsley can be kept on the balcony until late autumn, until the temperature drops below freezing. However, green leaves may remain on it, make shallow grooves - one or two. Consider the placement of seeds on the assumption 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 out the crops.

Many varieties of parsley are produced by various companies, for example, you can see Mooskrause 2 bags marked with Euro-Seeds, Aelita, Gavrish, Poisk, Agronika (plasma seeds), Uralsky Dachnik and others. "Slavyanskaya" is a relatively compact variety with medium-long stems. Has a wonderful aroma. It can withstand low temperatures and drought The best predecessors of parsley are onions, cucumbers, tomatoes. Seeds are sown shallowly, to a depth of no more than 1-1.5 cm. It is better to sprinkle the seeds with humus on top. For the entire period of growth, at least 3-4 times it is necessary to loosen the soil, feed it 1-2 times. If the seedlings are too dense, it is necessary to thin out the crops. There should be at least 3-5 cm between the plants. Top dressing should be started only after 2-3 true leaves appear. Feed with a complete 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 an onion in the ground and it is great ... It grows at such a pace that we do not have time to eat)) And it is really easier to buy parsley ... When the parsley has grown, water often and abundantly.... Ideally - from +15 to + 20 ° C. As the temperature drops, growth will slow down, and as the temperature rises, the parsley may dry out.

Fresh herbs are a tasty and healthy addition to many dishes. But if you've ever bought parsley in a store in the winter, you should know how unpalatable it is. First, it is rough, because usually overgrown. Secondly, it is dark green, which sometimes indicates the presence of nitrates in it. And thirdly, it is certainly not as fragrant as the home grown in the garden. You can read about the benefits of parsley here, and it is undeniable. So today, let's talk about how to grow parsley on a windowsill! Moreover, the holidays are coming soon ... how great it would be to decorate the salads with your own parsley! You can plant parsley next to carrots, parsnips. Season with salt to taste, pour over with lemon juice and olive oil. Stir, let stand for 10 minutes, serve with kebabs, boiled potatoes, steamed fish, sausages, grilled chicken.

How to grow parsley at home

If frost comes, there are two options: bring the boxes into the apartment on the windowsill under additional lighting, or leave them on the balcony, putting them in a box and covering them with one or two blankets. At temperatures slightly above zero, she does not need light. At temperatures below zero in a pot, in a small confined space the pot will freeze.

How to grow parsley on a windowsill

Cover the seeds to a depth of 1-1.5 cm, not deeper.

What varieties of parsley are suitable for a windowsill?

Plastic boxes are best for growing parsley on a windowsill. Comfortable deep, but not too long. It is advisable to put not one large box on the windowsill, but 2-3 small ones. The height of the box must be at least 15 cm. "Mooskrause 2" is an early ripening variety (the period from germination to technical ripeness is 55-60 days). Semi-spreading leaf rosette. The leaves are corrugated, light green, large, shiny, have a sweet taste. Great for flavoring soups and side dishes. Parsley grows well after cutting. Recommended for growing in open and protected ground. It is used fresh and dried For the whole season 3-4 loosening, 1-2 dressing and watering are carried out. With dense shoots, the plants are thinned out, leaving 3-5 cm between them. Top dressing is started when the plants have 2-3 true leaves, and then they are fed after cutting the leaves. To obtain a large yield of green mass, parsley is fed with a complete mineral fertilizer with a predominance of nitrogen. Parsley grows poorly on the windowsill in the middle lane. There are two reasons - little sun and warmth in the apartment. Tomatoes and cucumbers grow better. Only varieties and hybrids need to be selected appropriate. The tomato is determinate, and the cucumber is parthenocarpic. And it's important to choose a good substrate. sprinkle with a fertilizer solution sparingly. And it's best to have a source of additional lighting. And light up during the day. If everything is done correctly, then by the New Year you will have your own harvest of parsley, right from the windowsill. Imagine how beautiful it is: a blizzard outside the window, and lush, lush greenery on the window! Another plus of growing from root crops is that several such forcing can be made during the winter. And all winter will have its own greenery! Parsley can be fed with special fertilizers. This is if you notice that the plants are weakened. And in the spring, the plants can be moved to the balcony. If they live;))

Growing parsley from seeds

Maintain daylight hours
Not so much depends on the variety, but it is desirable that it be
More than 30 varieties of parsley are known, but the most popular among consumers are varieties with curly
If you do not have a balcony, then consider the fact that without additional lighting, parsley can winter only at temperatures no higher than 14 ° C. But this culture in any case requires a dormant period of three months, otherwise, it will quickly deplete.

Moisten the soil in the pot as needed - until the parsley sprouts and the seedlings grow, the soil should always be moist, but not too damp. drain holes if they are not already there. You can do without drainage, but the holes should be large, about 5-7 mm in diameter, all over the bottom of the box. To prevent the earth from spilling out, put a piece of mosquito net on the bottom.Parsley is one of the few favorite herbs that are widely used in cooking. And no matter how much you buy greens in the store, there is always a lack of it. Also, during the winter months, store-bought greens are often pale and sluggish. It is much more pleasant to pick a few fresh twigs from a bush growing on your windowsill.

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 will not be able to quickly recover or even die. It is worth periodically removing the stem that is forming the inflorescence (unless you want to harvest the seeds) because new leaves will not grow on the old stem. New leaves usually grow back with outside sockets. By the way, in curly varieties, new leaves grow from the center of the rosette.The film was thick, reinforced, the remnants after the insulation of greenhouses. There are a lot of pallets for sale now. So does it make sense to do it out of film? I don't remember the type of sawdust. In production, sometimes there is no time to look around. They brought it, unloaded and packaged. But it must have been pine. Since pine has soft wood and is the main material for the production of boards. But neutral birch is better, without resin. I think that the onion only has moisture. It will sprout everywhere. Now is the 21st century, it is better to use coconut substrate instead of sawdust. Good luck.
Well, I don't think it's necessary to talk about the use of parsley. Personally, I love it in salads and pizza.... To do this, a fluorescent lamp can be placed above the box, about 60 cm from it.
Early maturing Fertilizers.
(Double) leaves and a more pronounced aroma. Proven. that the flat leaf has more flavor than curly, and that it is he who is preferred for cooking, while curly varieties are more suitable for decorating salads, first and second courses. Dried parsley retains very little flavor, but if you freeze the parsley, you can enjoy the taste of fresh herbs all winter long.Important: parsley is very easily attacked by herbivorous mites. If you are familiar with this pest on indoor flowers, imagine what awaits parsley.

Parsley shoots appear 14-20 days after sowing.

Growing parsley from root vegetables

The box must have a drip tray.

Leafy varieties of parsley are suitable for growing in pots, simply because root parsley requires planting in deeper containers and it is not advisable to grow it at home. We are primarily interested in fresh herbs.
Tomatoes and asparagus in your area will grow better if parsley is growing nearby. Plant it near the roses - their aroma will intensify. ”Vasily, about the coconut, this is“ you think well for us, ”you need to buy it, but the sawdust, dear ones, row clean, the workers will also say thank you. I would like this, home, cozy, warmed by my own hands. Thanks for the idea, submit it - we will implement it. Apparently, there was a good state farm, or there is still. The main thing is not to overdo it: it has a very pronounced taste. By the way, I remembered: when my kidneys hurt, my mother soldered me with a broth of parsley. Well, disgusting, I tell you! But it never hurt anymore)). So, homemade parsley grows quickly, does not contain chemicals and is extremely useful for the body. Have you tried growing parsley on the windowsill? Maybe you have your own secrets? =)
Young shoots are recommended to thin out

Conditions for forcing parsley from root crops:

... Early ripening varieties of parsley can be cut 10 days earlier than mid- and late-ripening varieties. The early ripening varieties include the following varieties:
The soil must be well fertilized before planting parsley. Manure is not used for fertilization, so as not to reduce the quality of future root crops. Best of all, when digging the soil layer by one square. meter add 10 or 15 g of urea, superphosphates (30 or 40 g.), potassium chloride (about 20 g.). If the site is new, and the soil on it is infertile, it is also necessary to apply organic fertilizers during the autumn digging (about 0.5 buckets of humus or compost per square meter).
All varieties of parsley can be divided into two groups:
It is impossible to spray it with chemistry, so we advise you to resort to prevention: do not keep parsley on the same windowsill with indoor roses; once a week, water the herbs in the pot from a warm shower with powerful pressure.
There is no need to cover the boxes under the film if they are in a warm room, and not on the balcony. The optimum temperature on the windowsill before the emergence of shoots is within 19-20 ° C, after the emergence of shoots, it is desirable to lower it to 15-18 ° C during the day and 10-12 ° C at night.
The soil for parsley should be nutritious, and the acidity (pH) level should be in the range of 6.5-7.0.

However, not all varieties respond equally well to very frequent pruning, and in the kitchen we can pinch the bushes in the pot regularly. The best way of storage is freezing. It retains taste and color well when frozen. If you have to collect it for storage after rain, then you should rinse the branches well, dry them by wrapping them kitchen towel... Separate the leaves from the stems. Don't throw away the stems, they can be frozen too. They are great for enhancing the flavor of soups. Dip the parsley stalks into the soup shortly before the end of cooking, tied in bunches. Then, after 5-7 minutes, they can be removed from the soup.I sowed parsley at home - I was not impressed with the result, to be honest. Vasily is right: the light is not enough for her, even if you light it up (I had containers with crops under the phyto lamps - it was still not that ... True, she ascended surprisingly quickly, and without any additional tricks like soaking the seeds. Kinza overtook her, of course, But I will not say that very much. I think that at home it is still more convenient to drive greens out of root crops - it is faster, and it should grow better, because there are reserves of "backup food".

Svetlana, Russia

Tatiana, very useful post, thanks! I would grow parsley on the windowsill, but before it grows, the children will eat) Both love parsley and dill, and different salads. We have to stock up on frozen. True, my parsley in the open field is still alive, withstood all the frosts without loss. Of course, this is not for long, it will freeze soon anyway, but for now I’m ditching from the garden) But, reading about forcing parsley, I remembered that I had stocked up on seeds of cucumbers and tomatoes for growing indoors) Thank you, otherwise I completely forgot about them with the pre-New Year's troubles, so they would have lain until spring in a box with seeds.

Tatiana

If planted very often.

Svetlana, Russia

Aster, Gloria, Ordinary leaf, Beads, Emerald lace, Morning freshness, Russian feast, Fitness, Green pearls, Vorozheya, Grandma's bed, Fragrant alley, etc.

Dig out a part of the bush in the garden and transplant it into a pot

Today, probably, there is no such garden in which parsley does not grow. In parsley, both leaves and roots are equally useful. Both are used for food, as well as for medicinal and cosmetic purposes. We will consider the best varieties of plants in the article.

The best varieties of leaf parsley

Parsley is a spicy herb of the umbrella family. The plant has a straight stem, branched, with many lateral shoots. The leaves are dark green, dissected, triangular in shape, their edges are bordered with small teeth.

The taproot of parsley grows from 30 cm or more, depending on the variety. The plant blooms with yellow-green small flowers, umbellate inflorescences, fruits - seeds. Parsley prefers to grow in lighted areas, fertile, drained soils. The plant reproduces well by self-sowing.

The name "sheet" speaks for itself: these varieties are grown for the sake of juicy greenery, and the roots, although edible, are less soft and tasty than those of the root varieties. Parsley grown for greens is divided into two types: curly and common leaf, we will consider the best varieties further.

Important! It is beneficial to plant parsley near berry crops: the aroma of the plant scares away slugs from strawberries and strawberries, and the grapes protects against phylloxera (a pest of the aphid genus).

– shade-tolerant variety... It picks up deciduous mass well, the harvest of which can be harvested several times per season. The leaves of the variety are large and juicy, the aroma is stable, pronounced. The root of this variety is not edible.

The Bogatyr parsley variety is grown both in the open field and at home. Two months after sowing, the parsley is ready to eat. Up to three kilograms of greenery can be collected from a square meter of land.

Did you know? Catherine de Medici added parsley to food with a breakdown or in depression. Charlemagne loved hard cheese with plant seeds. Guy Pliny believed that salads and sauces without parsley have no taste.

Carnival

The parsley variety "Carnival" yields a harvest three months after sowing. The rosette is medium in size, the leaves are dissected with long petioles. The plant is perfect for growing in temperate continental climates. After the first harvest, it quickly grows new leaves. During the season, you can collect up to five kilograms of greenery from the site.

Curly

Parsley "Curly" is loved by many culinary experts for its decorative leaves. Various dishes are decorated with emerald curly leaves. This variety has a delicate taste and a pleasant delicate aroma. Cut greens can stand in a glass of water without turning yellow or losing flavor for about a week.

The variety is ideal for winter sowing. Ripens for gathering greens two months after planting. The lush rosette is half-raised, the leaves are large, with long petioles. From a square meter, you can collect up to five kilograms of leaves.

Fragrant

Early ripening variety, grows quickly after the first harvest. Differs in bright green leaves, glossy leaf plates. Very delicate taste and aroma, it is the most popular variety for fresh consumption.

Esmeralda

Curly parsley, medium ripening. The variety forms small rosettes of leaves with short petioles. After collecting greens, new foliage grows quickly enough. Up to one and a half kilograms of greenery are harvested from a square meter of land.

Bravo

Leaf parsley variety "Bravo" has corrugated leaves, juicy green, fragrant. Foliage recovers quickly after cutting. That allows you to collect several crops per season.

Breeze foliage is ready for harvest 2.5 months after sowing. The variety has a high straight rosette up to 75 cm, the leaves stand for a long time after pruning, without losing color and taste.

One of the most saturated varieties of ascorbic acid. Harvest from one square meter to 2.5 kg.

The most popular varieties of root parsley

Root parsley, its best varieties also produce greens, but it is often not necessary to cut it off - the root will receive less nutrients and will be smaller.

Root parsley develops into a thick cone or cylinder-shaped root. Nutrients are directed more towards the rhizome than the deciduous mass, so the greens are harsh and not as fragrant as those of the leafy varieties.

Varieties of early-ripening parsley are more suitable for drying or other preparations for the winter, late-ripening varieties are suitable for long-term fresh storage.

- the best variety of curly parsley for early sowing.

Sowing is carried out in greenhouses, a week before planting in open ground, the seedlings are hardened by airing.

The variety is resistant to cold and drought. He is not afraid of frosts down to -5 ° C.

Interesting! The ancient Greeks had a very interesting attitude to parsley. Parsley was used both in funeral ceremonies and in awards: wreaths of parsley and laurel were awarded to the winners of sports competitions. The Greeks believed that if you pluck the stems of a plant, while pronouncing the name of the enemy, he would be inglorious and soon perish.

Berlin root

What is the best variety of parsley for a good root crop? Experienced growers claim that the Berlin root parsley. The root diameter of this variety reaches 4 cm, the length is up to 20 cm. The root is in the form of a cone, the pulp is sugar, not tough, suitable for storage and harvesting for the winter. Smells delicious when cooked.

Garden parsley is a perennial plant and is popular with gardeners. The value of parsley is determined by its vitamin composition and unpretentious care. Plant height reaches about half a meter. Leaf parsley contains a high percentage of nutrients, it is used as a flavoring additive to dishes, consumed raw, used in the cosmetic industry.

Leaf parsley varieties

There are many varieties of leaf parsley, "proven" varieties can be called: Sandwich, Gloria, Astra, Classic leaf, Triplex, Magician, Titan, Bogatyr, Breeze.

Classic leaf parsley

The variety is a fragrant, lush bushy green with a high yield. Ripening dates come one and a half months after sowing or planting. Greens are ideal for making salads, pickles and canning.

Curly parsley

Due to its appearance, it is ideal for decorating a festive table. Possesses excellent taste, aroma and delicate greens. Produces crops throughout the growing season when properly pruned. Good keeping quality and pleasant taste of curly greens makes it irreplaceable on the kitchen table.

Esmeralda

Mid-season parsley, one of the curly varieties. Unpretentious in care, gives a lot of greenery. It can be stored in the refrigerator for more than two weeks without losing its taste.

Leafy parsley sandwich

It is resistant to lower temperatures, belongs to varieties of medium ripeness, has a bushy thick head and large leaf... The variety has a bright aroma and an abundance of vitamins. Ideal for making complex sandwiches and pickles.

An early variety of parsley, with curly greens. Produces a high yield. Gives new branches of greenery quickly after pruning.

Breeze variety

The greens are tender, mid-season, they do not lose their qualities during storage for a long period. After pruning, the greens grow back quickly and are stored for a long time.

How to plant correctly? Growing parsley

Presowing preparation of the site begins in the fall. The site is dug up, fertilizers, ash are applied, and preserved with a film. In the spring, when the soil begins to warm up, the film is removed, the site is dug up again, potassium, phosphorus and humus are added. The beds are formed and nitrogen is introduced, which is an ideal assistant in growing dense greenery.

Pre-pickled parsley seeds are sown into prepared furrows about a centimeter deep. They dig in and water the entire garden bed. For friendly seedlings, with early sowing, the site is again covered with transparent plastic wrap.

Leaf parsley can be sown several times a year to obtain young tender greens. Top dressing is carried out after sowing with superphosphate and potassium sulfate, about 30 grams per square meter.

Parsley can also be grown using roots, they are germinated in advance, then planted in open ground. Root crops should be planted at a depth of at least 15 cm, part of the root with the greenery that has grown up should not fall asleep.

Almost any soil, except for clayey, is suitable for sowing and planting leaf parsley; sod-podzolic soil is considered the best.

In the first year of growth, parsley does not produce seeds. If you decide to harvest seeds at the end of the growing season, you must choose a strong healthy plant... The seeds from it will be large and of high quality.

Collecting seeds is best done when they acquire a dark color; with early collection, the seeds will have less chance of sprouting together. Sort the seeds in favor of the larger ones.

In order not to damage the seed capsule, collect it not by hand, but by cutting the seed caps. Then shake the seed heads into a bag.

To ripen the seeds, place them in the sun for two days. Spread out on the windowsill in a thin layer, and keep in a cloth or paper bag before sowing.

Leaf parsley root, application

Growing parsley root practically does not differ from the sowing method of plant propagation. Roots are also planted in the ground and fertilized on schedule.

Parsley root is very similar to parsnip, with a slight nutty aftertaste. The use of parsley root in the form of juice, heals the body, increases immunity, protects cells from premature aging.

Parsley root has a high antioxidant effect, the broth helps to cope with skin problems and stress.

Parsley root juice is diluted before consumption due to the high concentration of vitamins, in order to avoid allergies.

A drink made from parsley juice, carrots and honey is considered to be of high value.

Tincture of parsley root helps fight fungal infections.

Root parsley for storage is not dug out until the very frost, after which the roots are dug up and stored in boxes with sand, in a cool place.

Common leaf parsley, curly, sandwich, universal: care, feeding

Parsley is a plant that can be grown year-round. The main condition for stable growth and obtaining a yield of parsley is timely care and feeding of greens.

For planting varieties of curly and sandwich, choose a place that is quiet, calm, open to sunlight during the morning and shaded in the afternoon. The greens of these varieties are tender and will simply burn out in the scorching sun.

Do not despair if you do not find such a place, you can beat the situation by planting a universal variety of parsley in the aisles of any other crops that do not need to be sprayed with pesticides.

Watering green spaces, preferably in the evening, with warm water, settled in a barrel. Abundant watering of common parsley, it is required three times a week, on other days, you can do with small doses of moisture.

Like all plants, leaf parsley loves good air exchange in the soil and nitrogen fertilizers... Remember to loosen the aisles to avoid cracking the soil.

Weed according to your personal schedule and as the weeds grow.

In order for the parsley to be bushy and lush, it must be thinned out. Do not forget to cut the flower stalks, if you do not plan to collect seeds, since the inflorescences take up to 50% of the nutrients from the root, robbing the foliage. During the flowering period, the parsley leaves become tough and taste bitter.

Parsley does not like carrots, so it is better to exclude their neighborhood in advance, at the stage of sowing two crops.

Nitrogen fertilizers, superphosphate are applied once or twice a month, do not forget about potassium dressings, any greenery grows with them like by leaps and bounds. It is possible to use organic fertilizers, but at a short distance from the bush, so as not to burn the greens and the root of the plant.

If you want to get quick shoots of sandwich and curly parsley, cover the crops for a week with plastic transparent film, and after the first bushes appear, remove the film, thin out the dense shoots and apply mineral fertilizers. And in two weeks, fragrant parsley greens will appear on your table.

Diseases of parsley leaf

An experienced gardener knows that checking plants for disease is an important step for the overall yield of the site. Often diseases affecting parsley spread to others. garden crops... And parsley has enough diseases, let's consider the most common.

Fungal disease - white rot. Appears with a decrease in temperature and abundant watering. Looks like white bloom on the neck of the plant, affects the root. Advice: do not flood the plants, the water should not stand in the garden after watering. The fight against the disease consists in treating plants with fungicides and adjusting soil air exchange.

Rust - often only affects the leaves in the form of a rusty bloom, spoils the appearance and leads to the drying out of the plant. It is treated with fungicides, as it is a fungus.

Penosporosis or false powdery mildew- affects the leaves, with pale yellow spots and leads to the death of the plant. To avoid damage to plantings, pollinate the beds with sulfur powder. Spray with Bordeaux liquid.

White spot - spreads in brown spots, merging into large areas of damage to green foliage. Spraying with Bordeaux liquid and removing infected parts of the plant will help fight the disease.

Cercosporosis of leaves - stands out with dirty brown spots. Treatment: pruning the affected parts of the plant, treating with fungicides, adherence sanitary standards pre-sowing preparation.

Stem nemotada, carrot leaf flies and melon aphids, also do not mind eating parsley. Biological means of protection act as a united front against insect pests. Read about this in the article: chemical and biological plant protection products.

How to grow leafy parsley in an apartment?

Very simple. First, find a suitable place, for example, an insulated balcony or windowsill. The plants should have enough sunlight throughout the day. Then decide on the variety of parsley.

Take plastic containers or any other container suitable for your needs, fill it with soil (black earth, humus, potassium), make small indentations in the soil and boldly sow the seeds. After watering, only carefully, avoiding erosion of the soil with seeds.

You can also plant parsley root, just stick the parsley root into the prepared soil and water it. Fertilize once a month with ammonium nitrate and superphosphate.

Collection and storage of leaf parsley

Even a child can handle growing parsley. But there are certain rules, if you follow them, you will get a good harvest. If you need to make preparations for the winter, parsley of the second growing season is better suited. Since the leaves of a more mature plant are larger, denser and tougher. They are ideal for freezing, and when defrosting, they will slightly lose their shape.

Most varieties of leaf parsley are suitable for harvesting as early as two to three months after the first shoots appear. When picking greens, cut them at the very base, at the root.

If it is not about completely cutting the bush of greenery, start cutting from the outer branches, not the middle ones. This will stimulate the plant to give more lush greens for the next harvest.

Parsley is one of the few plants that constantly needs to be pruned to keep the foliage tender. Therefore, harvest herbs at least twice a week.

At the end summer season, you can start harvesting the entire parsley crop. Do not leave the parsley unpicked, otherwise next year it will be less lush and may become completely ill.

Each housewife has a different way of storing parsley. Someone prefers to chop the greens and freeze them for the winter, others canned them together with sorrel, using them later for seasoning soups, some chop the greens and dry them.

Parsley retains its aroma and color for a long time when stored properly in the refrigerator. To do this, wrap the greens with cling film, after sprinkling with water, and put them in the refrigerator. This will keep the greens "fresh" for a week.

In a similar way, you can store parsley without plastic wrap, just put the collected greens in a vegetable basket, and wrap the stems with a damp paper towel.

An interesting way to store parsley is to freeze it in molds. Arrange the leaves of greenery in molds, cover with water and freeze, and use if necessary.

For storage, you can dry the parsley without chopping, simply tying sprigs of herbs together and hanging in a place well-lit by the sun. Then collect in a cloth bag. Such parsley will be less aromatic, but it will be stored for years.

Parsley is amazing useful plant, which does not need the constant presence of a gardener on the site. You can easily grow and harvest parsley on your own with the right approach.

Parsley: types and varieties

Parsley came to us from the Mediterranean and gained immense popularity due to its high spicy taste and rich complex of nutrients. Wide use this culture was also received among summer residents, since it is easy to grow, unpretentious and high-yielding.
Among the large varietal variety this culture, belonging to the Celery family, can be foundtwo varieties of parsley - leaf and root.The root variety in the first year of cultivation forms a leaf rosette and a fragrant fleshy root vegetable similar in appearance to carrots, but colored in a milky white hue. If you leave such root crops before winter, next year they will throw out tall flower stalks and allow you to collect seeds from them at the end of summer. The fleshy roots of parsley are very healthy and aromatic - they are an excellent spice for making soups, main courses and, undoubtedly, marinades for winter pickles. Parsley root vegetables at optimal conditions perfectly preserved until the next season (just like carrots), so a summer resident who grows this plant has the opportunity to use them fresh for their culinary delights throughout the year. And if there is nowhere to store fresh roots, they can be prepared for future use in a different form - frozen or dried.
Among the root varietiesit is worth highlighting the variety"Alba", the fruits of which reach a length of 20-25 cm and a diameter of 6-8 cm.The variety is ready for harvesting 170-180 days after germination and is distinguished by the excellent quality of root crops with an average weight of 200-300 g.
Noteworthy is the mid-season variety"Eagle"with leveled white roots 25-30 cm long and with an average weight of 130-150 g. The variety is distinguished by high disease resistance, heat resistance and tolerance to low temperatures.
The variety of root parsley is distinguished by excellent taste."Sugar", which allows harvesting as early as 93-95 days after germination. The variety is prized for its early maturity and is intended for summer and early autumn consumption.
The mid-early variety will delight you with aligned snow-white fruits weighing 150-170 gOrbis... The variety is distinguished by disease resistance, excellent keeping quality and excellent taste.
In leaf parsley, the rhizome is also powerful, but it does not form a root crop - this variety gives its harvest in the form of fragrant leaves, which can be cut several times per season. The next year, leaf parsley also forms flower stalks, which, after flowering, give numerous seeds for reproduction. Parsley leaves are used to prepare a wide variety of dishes as unparalleled aromatic herbs that add a special piquancy to dishes. They can be consumed fresh, dried and frozen, and after drying and freezing, the leaves retain almost all of their beneficial compounds.
Among the many varieties of leafy parsley the variety stands out "Belladonna"characterized by pleasant spicy notes and strong aroma. The variety is early maturing, with a lush rosette up to 30 cm high, composed of large juicy leaves of intense dark green color.
The late-ripening variety is no less good"Leaf Bogatyr", which exhibits enviable cold resistance and heat resistance. It develops well in partial shade, quickly builds up new greens after cutting, and has a strong aroma.
The early maturinggrade "Carnival", allowing you to get up to 3 kg of fragrant greens from m ?. The variety forms a well-leafy rosette with large succulent leaves on long petioles.
It is worth paying attention tograde "Titan"average ripening period. The variety stands out not only for high-quality greens with a pronounced aroma, but also for its high resistance to fungal diseases, withstands drought and frost.
The leafy variety of parsley should also includecurly parsley, which is often singled out as a separate group. Unlike ordinary parsley with smooth dissected leaf plates, it has corrugated leaves that look very decorative and serve as an excellent table decoration.
Among them, a productive early ripe variety stands out."Aster", giving up to 5 kg of beautiful curly greens from each m2. After emergence, harvesting can be carried out in 1.5-2 months. The leaves of this variety have a pleasant aroma, perfect for fresh consumption, drying and freezing.
The early ripening variety is definitely worth noting."Curly Milan"with curly dark green leaves forming a dense lush rosette. The variety shows excellent resistance to low temperatures, is ready for harvesting 2-2.5 months after germination, has excellent taste and spice-aromatic characteristics.
Incredibly decorative early maturing variety"Moskrause"giving fragrant curly leaves 70-80 days after germination. The variety quickly grows a leaf rosette after cutting, does not lose aroma after drying, and is highly resistant to cold and drought.