What is the best variety of parsley?

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 it is possible to get not only roots from it, but also a certain amount of greenery, however, it is worth considering that with frequent breaking off of the foliage, 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 strongly 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.

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Growing parsley, its beneficial properties and varieties

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I, too, have never grown tomatoes and cucumbers in the room, but I really want to try! even if I fail, I will know that this is beyond my power) But I will post a photo report about the howling experiment, maybe someone who is experienced in this matter will tell you something useful)

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 quick 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 - the dormant period for seasonal greens has not yet been canceled.

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, without which no vegetable garden can do. Growing parsley often causes some difficulties for gardeners - the seeds do not germinate well or at all. Root and leaf varieties are grown in our gardens. The beneficial properties of 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 special, bought in a store.

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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 a box, the plants are restrained in growth and do not grow as quickly and sprawlingly 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 a 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 variety Mooskrause 2 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, therefore 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! 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 for sowing in spring is 2 cm, and in autumn - 1 cm.Do not forget that parsley sowing under winter must 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 a good source of vitamin A.
• Good illumination is also important. Parsley grows in the garden in almost any place - in light areas and shaded areas. 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 to 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 rosette is widely spreading with a large number of leaves - from 20 to 40. The root of a conical shape with a sharp end is 20-30 cm long. The flesh 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. It is not necessary to maintain a long distance: 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.

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• 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 gently squeeze out excess water from it, wrap it in a plastic bag and put it under the freezer (0 - + 2 ° C) for a month before the expected sowing date.

Mooskrause 2 (curly) - yield 7.9-8.4 g / m2

"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 to germinate seeds that increase the germination of parsley, accelerate the emergence of seedlings.

Onions grow well in sawdust. Once upon a time in the days of the USSR, a small pallet was made from an old film on a state farm. There sawdust and sprouted green onions. Type of a do-it-yourself kit, 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 little secret greatly enhances seed germination and speeds up 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) on 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 a cool place: for example, on a warmed 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) by about 10 cm (no more).

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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 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 for the first time 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, as 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 cannot say)

You need to water in moderation;

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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 with 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 best place for planting will be the area where potatoes, cucumbers, and 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.

1. 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.
2. 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.
• ​2.​
• 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 ground well.All varieties are early or mid-early, with a 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, Mooskrause 2 belongs to the German selection."Bogatyr" is a late-ripening leafy variety (60-65 days from germination to harvesting for greens) 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. The optimum temperature for seed germination is +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 a good layer of 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 germination occurs. 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 tolerate the cold, they will die.Parsley for the winter table is just fine. But I haven't been planting for two years now. Several times I tried to sow with seeds, once I planted the 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 egg trays 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 regimeHealthy and vitamin greens are always a decoration of any dinner table, a storehouse of useful substances in the blanks, and the correct way of growing parsley will provide a household farm with a high-quality harvest all year round.Neighbors.

Finely chop fresh young parsley, green onions, young greens of garlic, add fresh lemon zest.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 zero. In this case, 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. Able to tolerate low temperatures and drought.The best precursors to parsley are onions, cucumbers, and 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 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 certainly is 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 just above freezing, she does not need light. At temperatures below zero in a pot, in a small enclosed space of the pot, it will freeze out.

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 maturity 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. Used fresh and dried.For the whole season, 3-4 loosening is carried out, 1-2 dressing and watering. 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 illuminate in the afternoon. Something like that, good luck.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: there 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

1. Maintain daylight hours
2. Not so much depends on the variety, but it is desirable that it be
3. ​3.​
4. More than 30 varieties of parsley are known, but the most popular among consumers are varieties with curly
5. 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.Make sure to make drainage holes in the drawer if 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, place a piece of mosquito net on the bottom.Parsley is one of the few beloved spices 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 on the outside of the rosette. By the way, in curly varieties, new leaves grow from the center of the rosette.The film was thick, reinforced, residues from the insulation of greenhouses. There are a lot of pallets on sale now. Therefore, does it make sense to make from the 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 maturingFertilizers.
• (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 aroma, but if you freeze the parsley, you can enjoy the taste of fresh herbs all winter.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.

1. 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.
2. Tomatoes and asparagus in your area will grow better if parsley is growing nearby. Plant it near roses - their scent will intensify.Vasily, about the coconut, this is “you think well for us”, you need to buy it, but the sawdust, dear ones, row it clean, the workers will also say thank you. I want something 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: her taste is very pronounced. 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 really 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? =)
3. Young shoots are recommended to thin out

Conditions for distilling parsley from root crops:

• ... Early ripening varieties of parsley can be cut 10 days earlier than mid- and late-ripening varieties. The following varieties can be attributed to early ripening:
• 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 one square meter).
• All varieties of parsley can be divided into two groups:
• It is impossible to spray it with chemistry, therefore, 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 in the range of 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 with a 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 lie until spring in a box with seeds.

Tatyana

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.

Vasily, Kostroma

​4.​

Tatyana

Leafy varieties,

Elena, Lviv

If mites appear, you can whip the Ferry lather in a bowl, apply the frothy cap to the leaves. Leave on for 3 minutes. Wash off with hot water, temperature 50 ° C. Then just pour warm water from the shower every 5-7 days at moderate temperatures, and every 3 days if it's hot.

Tatyana

All care for the crops is reduced to draining the water from the pan, slightly loosen the soil after watering so that a dense crust does not form.

Vasily, Kostroma

There are two ways to grow parsley on the windowsill:

Elena, Lviv

Here are a few varieties that are best suited for growing in pots, which grow very well after cutting:

Tatyana

The leaves are chopped finely either on a cutting board with a knife, scissors, or in a food processor. Place the chopped parsley leaves in a plastic bag or box, seal the container tightly, and place in the freezer. Whenever you need greens, just cut off the right amount from a large frozen piece - no need to defrost, it is easy to cut.

Elena, Lviv

"Does not contain chemicals" What does this mean? Chemistry is the foundation of all life. Starting from breathing and ending with mental activity, these are all chemical processes. And the rest is a good article. Parsley "loves" acidic soils. And your nutrient soils may simply not grow. Thank you! Very detailed and accessible. Can i ask you? I've sowed the seeds. They ascended, grow, but the leaves with stalks for some reason do not grow up to the top, but as if they are trailing along the ground ... What did I do wrong?

Tatyana

Great, at least it turned out to be useful to someone))). Cucumbers and tomatoes are grown at home, I know ... A friend once sent a photo - tomatoes are growing in the loggia and the tomatoes are already turning red! But they themselves never tried to plant at home). This is definitely harder than parsley. But his own)

Irina, Bender

When the parsley is old enough, you can cut it off. It is believed that the optimal "maturity" is twigs 10-12 cm high. Disadvantages of this method: a lot of trouble. In addition, the first harvest will only take place in 1.5 months. But such parsley will grow for more than a year!

Tatyana

Note that both common leaf parsley and curly parsley are listed here. It is believed that curly is better suited for decorating dishes, although I personally prefer the usual one.

Vasily, Kostroma

Seeds

Vasily, Kostroma

Root varieties.

Elena, Lviv

You can separate part of the bush from the parsley growing in the garden in the fall and plant it in a pot. In leaf parsley, the roots are not tuberous, but ordinary, fibrous. The pot should be taken 3-4 cm wider than the separated root ball.

Marina, Nekrasovskoe

There is one more small secret: parsley is tolerant to water hardness, but hard water after a couple of weeks leaves a salt deposit in the upper layers of the soil, it cements the soil somewhat, disrupting aeration, and this requires loosening. But it is very easy to disrupt the growth of seedlings with a careless movement, so it is easier to water the parsley with soft water, even boiled water, until the young plants grow up and it can be painlessly loosened.

Graye araneae

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

Appetizing

The best varieties of parsley: curly, ordinary, sugar



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.

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 strongly 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.

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.

Parsley varieties

Parsley is a popular herb used to flavor a variety of dishes. There are both root and leaf plant species, a large number of varieties have been bred.

Parsley varieties by ripening time

Parsley varieties

Varieties of early leafy parsley allow you to get fresh greens already 60 days after the emergence of young sprouts. This category includes the varieties Russian Feast, Natalka, Biser, Astra, Gloria, Mooskrause-2, Nastya, Chastushka. The early parsley, which forms root crops, is represented by the Sugar variety.

A couple of weeks later than the early greens, mid-season varieties of leaf parsley reach technical maturity. The most popular are: Breeze, Sorceress, Komun-3, Italian giant, Katyusha, Sandwich. Root plant varieties with medium ripening times are in high demand. Here the varieties Vostochnaya and Lekar, Eagle and Konika are of interest.

Late ripening dates are inherent in the following varieties: Bogatyr (parsley for greens), Alba, Final, Olomuntska, Piquant (root-forming parsley).

Parsley before winter: varieties

Sowing over the winter allows you to get an early harvest of greens. From root plants, preference for varieties Khanachka and, Sugar, Urozhainaya and Bordovikskaya. Preferred varieties of leafy plants: Bogatyr, Carnival, Breeze, Ordinary leaf.

Parsley variety Yielding

Yielding - medium-ripening parsley variety. Root plant - the root crop has a conical shape. Its average weight is about 30-40 g (together with the tops, the plant weighs about 100 g).

Root parsley: varieties

Root parsley varieties are varied. Their main feature is the presence of a rather powerful cylindrical root with pleasant taste characteristics.

Greens can also be used for food, but they are more rigid than leafy forms. Early roots are shorter - they are used for drying.

Late varieties form elongated roots - they can be stored all winter.

The varieties Olomuntska, Vostochnaya and Alba are of interest. The varieties Final and Harvest, Good Morning and Bubka are popular.

Parsley variety Sugar

Sugar is a root variety that ripens within 100 days after planting. The average length of the root crop is 30 cm (under the grayish peel there is a white pulp, which turns yellow towards the middle). The root tastes good.

Leaf parsley varieties

Leaf parsley is in somewhat higher demand than root parsley. It gives abundant greenery, the twigs grow quickly, the leaves have a pleasant taste and have a delicate structure. The roots of this form are thin and therefore not used for food (although they are edible).

The shape of the leaves can be either smooth or corrugated, "curly". Curly parsley is often used to decorate dishes.

Popular leaf varieties: Bogatyr, Moskrauh, Bravo, Moskurland, Astra, Esmeralda, Magician, Triplex, Sandwich, Titan, Kucheryavets, Ordinary leaf, Borodinskaya, Curly leaf, Breeze.

Esmeralda is a medium-ripening variety of curly parsley. The approximate number of leaves on a plant is 25-30 pcs. The petioles of the leaves are short. The greens grow back quickly after cutting.

Greenhouse parsley varieties

It is advisable to grow parsley in greenhouses from November to April. Leaves grow fastest in the second half of winter. The optimum temperature is 20-25 ° C. The best results when grown in a greenhouse are shown by such varieties as Konika, Lyubasha, Urozhainaya. The varieties Sugarnaya, Final, Pikantnaya, Bordovikskaya, Eagle, Alba have proven themselves quite well.

The mid-late variety Lyubasha forms a semi-vertical rosette. Elongated triangular leaves are located on a long petiole. The root is triangular. It is painted grayish white. Its average weight is 100 g.Both the greens and the root have a pleasant aroma. The yield of the variety is high.

The best varieties of parsley for open ground

All varieties of parsley are suitable for outdoor cultivation, but few are awarded the title of the best. Of greatest interest are the following root varieties: Bogatyr, Lekar, Final, Eagle, Pikantnaya.

The Eagle variety belongs to the mid-season category. It produces excellent yields. The smooth root vegetable is white and has good flavor and aroma characteristics. The average root weight is 130 g.

Among the leafy plants, the most recognized varieties are Breeze, Sandwich, Madame, Astra, Mooskrause, Gloria, Esmeralda.

Parsley variety Beads

Beads is a variety grown for greens. Thin elongated leaves of the plant have an extremely pleasant taste and delicate aroma. The variety is early, early ripening. Ripening period - from 45 to 60 days.

The best variety of parsley for the Moscow region

In the Moscow region and in central Russia, most of the varieties can be grown - parsley is unpretentious and can withstand the conditions of a temperate continental climate. Popular root varieties: Sugar, Urozhainaya, Bordovik, Berlin. The most interesting leafy varieties: Bogatyr, Ordinary leafy, Hamburger, Italian giant, Carnival.

Parsley variety Italian giant

The Italian giant is a wonderful variety of parsley. The leaves of the plants are tender, juicy, rather large. The petioles are dense. The rosette is semi-spreading, large. The plant gives a lot of greenery, the leaves grow quickly.

Parsley for greens: the best varieties for the windowsill

For growing at home, early parsley seeds are usually used. The following varieties are of greatest interest: Green pearls, Fragrant alley, Russian feast, Ordinary leaf, Emerald lace, Astra, Vorozheya, Gloria, Morning freshness.

Variety Babushkina's bed - curly parsley with a semi-vertical rosette of leaves. The leaf petioles are thick, the leaves themselves are strongly corrugated, large, juicy, fragrant. The greens grow back quickly after cutting.

Parsley is an extremely popular herb. A varied varietal composition allows you to choose the most interesting plants in terms of their characteristics.

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Leaf and root parsley varieties are the best, early ripening and fruitful

Without exception, everyone loves to eat greens, but what varieties of parsley to choose so that the first vitamins are on the table already with the arrival of spring and do not end until late autumn? From the whole variety of parsley varieties, you can pick up not only early ones, but also tasty, fruitful ones, which can be grown both in a greenhouse and open ground, and on a windowsill in an apartment.

The best varieties of leaf parsley

Leafy parsley for greens is the juiciest and tastiest, with delicate leaves and a wonderful aroma, which is grown for their own needs in small quantities and in large quantities for business for sale. In addition to ordinary parsley, there are curly varieties of greens that are no less tasty and nutritious, can be observed in the form of decorations on dishes.

Parsley Aster refers to early varieties, the first young greens begin to cut off as early as 55-60 days. The rosette of the bushes is dense, the leaves are curly, corrugated, grow remarkably after cutting. The variety is very productive, it is possible to grow on open plantations and closed ground;

in the photo - a variety of parsley "Astra"

Common parsley refers to the mid-season type, the first greens will be ready by 65-70 days. Leaves are deep dark green in color, with a strong aroma. Large rosettes and an abundant amount of strongly dissected leaves indicate a stable high yield. The variety is suitable for reusable cutting;

Parsley Breeze It belongs to high-yielding mid-season varieties, retains its beautiful presentation well after cutting and does not turn yellow for a long time, therefore it is often grown for sale with the aim of making a profit. The leaves are dark and green, shiny, the structure is wavy, but not curly;

parsley variety "Breeze"

Parsley Gloria, another representative of early maturing and fruitful varieties, is cultivated in open ground and greenhouses. The rosette is not high with large leaves. Perfectly transported over long distances and retains keeping quality. Suitable for harvesting for the winter and good fresh.

Among the early varieties of parsley, such as curly Babushkina, Kruzhevo, Mooskrause, Nastenka, Russian feast, Madam, Morning freshness, Festivalnaya, Chastushka and others are successfully grown.

on the photo - growing curly parsley for sale

A large selection of late and mid-season varieties will not leave without greenery in late summer and autumn. When choosing and buying seeds, pay attention to such varieties of parsley as, Italian Giant, Leaf Bogatyr, Carnival, Katyusha, appetizing, Sandwich, Titan, Rialto, Green crystal.

The best varieties of root parsley

Root parsley is grown for the purpose of obtaining roots, which are used for natural consumption when added to dishes, canned, dried. Parsley roots are part of various medicinal decoctions and infusions, so for many it is very important to choose a good root variety.

Sugar parsley has an early ripening period, very productive with conical roots, 22-29 centimeters long. The weight of one root is about 30-60 grams, the color of the fruit is white with a grayish tinge. The taste is excellent, therefore it is common among many vegetable growers;

in the photo - root parsley of the "Sugar parsley" variety

Parsley Alba, late-ripening variety. Excellent taste, the weight of one fruit in weight can reach 220-290 grams. It is appreciated for the absence of thin lateral roots, good preservation in winter and decent yield;

on the photo - root parsley varieties "Alba"

Harvest parsley belongs to the mid-season class, with good tasty conical roots. The length of one root is 18-20 centimeters, the fruits are juicy and white. The variety is resistant to diseases, it is well stored in winter;

Parsley Final has an average ripening period, the variety is fruitful. The fruits are narrowed, cone-shaped, 21-23 centimeters long, weighing 150-190 grams. The taste of the fruit is excellent, it is used for natural consumption and conservation.

Good root varieties of parsley include such as Vershki and Roots, Good Morning, Eagle, Pikantnaya, Lekar, Konika and many others.

So that fresh parsley is constantly on your table, plant different varieties at time intervals, then tasty and aromatic greens will always be at hand with the onset of spring

The best varieties of parsley for growing in the country

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. The biological description of a 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 dried;
• tolerance to lower temperatures - seedlings do not die under the snow.

Isolating a good kind of culture is problematic.Among the leafy ones, common parsley attracts with a pronounced aroma, and curly - a beautiful form of foliage, thanks to which it is used to decorate dishes.

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 no 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 in one go 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 yield. 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 meals.

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.

Due to the content of 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, after cutting, quickly grow back.

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-ripening 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 germinate not only in greenhouses, but also in open areas and even on a 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 and are characterized by large leaf sizes, aroma and rapid growth after cutting.

Planting parsley on the windowsill is performed using the following technology:

1. 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.
2. Several holes are made in the deep drawer. The container is filled with soil, spilled with hot water. The soil needs to be slightly compacted.
3. Furrows are formed in the ground, deepened by 0.5 cm.
4. Seeds are sown in the ground, covered with earth. To preserve the looseness of the soil, sprinkle it with 1 cm of dry soil.
5. 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 The Italian giant attracts attention with its 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 selling. 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. You can get rid of the seeds from the shell in several ways:

• 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.

Root parsley varieties



Hello, dear friends, summer residents!

It is difficult to imagine a vegetable garden without parsley beds, and this vegetable crop is rightfully considered one of the most popular in our plots of aromatic herbs. Most often, leafy varieties of parsley are grown, sometimes forgetting about its root variety. Characteristics of this culture and general recommendations for growing parsley published in a separate article.

Somehow, by inertia, for many years I have been growing from year to year my favorite root parsley varieties Sugar Root, Alba and Eagle, and this year I decided to try something new and, of course, used an Internet search.

I was very surprised that there is almost no information about the varieties of root parsley, and one very advanced resource on the subject of summer cottages, even stated that their choice is very limited and gives only three varieties of root parsley, which are zoned in our country.

I decided to fill this gap by contacting the State Register of Plants, although the information there is presented very inconveniently, and to the range of leading Russian agricultural firms.

The result was unexpected even for me - there are only 14 varieties of root parsley listed in the State Register, zoned in all regions of Russia: Alba, Bubka, Eastern, Good morning, Eagle, Konica, Healer, Lyubasha, Olomuntzka, Spicy, Prestige, Sugar, Yielding, The final.

Using the information I have found, I will acquaint you with the main characteristics of the varieties of root parsley included in the State Register, but a more detailed description of some varieties, their commercial qualities, the peculiarities of cultivation, we will have to find out empirically or get acquainted with the reviews of experts in the cultivation of parsley.

Alba - Many gardeners know a variety of late ripening (160-180 days from germination to mass collection of marketable root crops), domestic selection. Included in the State Register in 1997.

The bush is powerful enough. Root crops are leveled, without lateral branches. The mass of elongated-conical root crops reaches 230 g, 22-28 cm long and up to 7 cm in diameter. The yield of root crops is up to 5.5 kg per 1 sq.

m, subject to long-term storage.

Bubka - Variety of late ripening (155-175 days from germination to mass collection of marketable root crops), selection of the Dutch company RIJK ZWAAN. Included in the State Register in 2012.

Eastern – Root parsley variety average ripening period (120-130 days from germination to mass collection of marketable root crops), domestic selection. Included in the State Register in 2008

Good morning - A high-yielding variety with an average ripening period (125-135 days from germination to mass harvesting of marketable root crops), domestic selection, originator of Agrofirm Aelita LLC.

Included in the State Register in 2011. The plant is powerful, reaching a height of 38 cm, has large leaves with a rich aroma. Forms narrow-conical root crops weighing up to 120 g. Productivity up to 3.7 kg of root crops per 1 sq. M. m.

Stores very well.

Eagle - Variety of average ripening period (118-128 days from germination to mass harvesting of marketable root crops), bred by the Dutch company BEJO ZADEN.

Included in the State Register in 2000, zoned for all regions of Russia. Differs in resistance to unfavorable growing conditions. The plant is spreading, densely leafy. Root crops are leveled, aromatic, weighing up to 150 g.

The yield of root crops is up to 2.5 kg per 1 sq. m. Stored well.

Konica - Variety of average ripening period (122-130 days from germination to mass collection of marketable root crops), domestic selection. Included in the State Register in 2007

Healer - A variety of root parsley with an average ripening period (125-135 days from germination to mass collection of marketable root crops), domestic selection, originator of LLC Agrofirm SEDEK.

Lyubasha - Medium late variety (145-150 days from germination to mass collection of marketable root crops), domestic selection.

Olomuncka - Variety of late ripening (165-175 days from germination to mass collection of marketable root crops), domestic selection, originator of Agro-Best LLC.

Spicy - Variety of average ripening period (130-135 days from germination to mass collection of marketable root crops), domestic selection, originator Agrofirma Poisk LLC.

Greens even surpass some leafy varieties in taste and aroma. Forms a conical shape of root crops, weighing up to 110 g. The yield of root crops is average and amounts to 1.9-2.8 kg per 1 sq. M. m.

Intended for fresh consumption and storage.

Prestige - Variety of average ripening period (123-132 days from germination to mass collection of marketable root crops), domestic selection, originator of Agroni LLC. Included in the State Register in 2011

Sugar - One of the most popular varieties of early ripening (93-98 days from germination to mass collection of marketable root crops), domestic selection, the originator of the State Scientific Research Institute of Selection and Seed Growing of Vegetable Crops of the Russian Agricultural Academy. It was entered into the State Register in 1950. A conical root crop, weighing up to 75 g. For summer-autumn consumption, it is possible to store it for a short time in a basement or refrigerator. Aromatic leaves are not inferior in taste to leafy varieties of parsley.

Yielding - Variety of average ripening period (125-130 days from germination to mass collection of marketable root crops), domestic selection, originator of the Association for vegetable seed production SORTSEMOVOSCH. Included in the State Register in 1959.

This variety of root parsley is highly resistant to disease. They form a spreading rosette of delicate and fragrant leaves two months after sowing. Root crops of an elongated conical shape, weighing up to 120 g and up to 23 cm long. The yield of root crops is up to 3.5 kg per 1 sq. m.

It is intended for fresh consumption, preparation of blanks for the winter and long-term storage.

The final - Variety of average ripening period (125-130 days from germination to mass collection of marketable root crops), domestic selection, originator of LLC Gavrishsem. Introduced into the State Register in 2007. A medium-sized plant, forms root crops weighing 175-190 g, up to 22 cm long, up to 2.5 cm in diameter. Productivity is 2.2-2.5 kg per 1 sq. M. m. Keeping quality is average.

You can experiment with growing varieties of root parsleynot included in the State Register - Berlin, Omega, Sugar root, Tops and roots, Shepherdessoffered by agrofirms Aelita and Sedek.

Best regards, Sergey Mozgovykh

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Parsley ordinary leaf and curly: varieties

There are many types of greens used for cooking, skin and hair care, and even healing diseases.

This is the well-known dill, cilantro, mint, basil, leafy and curly parsley, green onions, tarragon, lettuce, sorrel, spinach and other plants. Let's learn about one of these garden plants, which often appears on our table, and which can be easily grown both in the garden and at home.

Curly leaf parsley: description

Curly parsley - Petroselinum crispum

A spicy biennial plant from the umbrella family. The second name is curly parsley.

The stem of the plant is branched and straight, the root is thickened, in the form of a spindle. His height varies from 30 cm to 1 meter.

Parsley leaves are dark green, with a shiny top, triangular in shape, twice pinnately dissected.

It blooms with greenish-yellow flowers in June - July, gives ovoid achenes.

Fresh and dried curled parsley is widely used as a seasoning for salads, vegetable, fish and meat dishes.

In the wild, leaf parsley is common on the Mediterranean coast, culturally - in most countries of the world.

Photo of leaf parsley

We are attaching several images of this plant so that you have a visual idea of ​​how it looks.

Photo of leafy curly parsley

Is parsley annual or perennial?

Yes, parsley can grow in one place for many years if you sow it once, and then do not dig the garden bed. But this does not mean that it is perennial - it is two years old.

In the first year, only greens and roots grow. In the second year, common leaf parsley grows from the roots, and by autumn it gives seeds. These seeds, if they are not collected, crumble, and in spring young parsley grows from them - spontaneous sowing is obtained before winter. That's the whole secret of "many years".

Leaf parsley: the best varieties

Consider several varieties of leaf parsley that are popular with summer residents and gardeners.

Leaf parsley: the best varieties

• Breeze... The greens of this variety can be cut off 2.5 months after the sprouts appear. The plant grows a high and erect leaf rosette - up to 75 cm.The green mass is dryish, delicate in taste, lying and saturated with vitamin C.

From 1 square meter of land, you can collect up to 2.5 kg of greens of this variety.

• Aster... A plant whose greens can be cut off after 2 months. Forms a semi-raised dense rosette of strongly compressed large leaves with long petioles. Only leaves can be eaten. If you want to plant parsley before winter, this variety is perfect.

Up to 5 kg of greens of this variety are harvested from 1 square meter.

• Bogatyr... A late green mass cultivar capable of growing in the shade. The plant forms a semi-raised rosette of large triangular leaves. This variety is good because, after cutting, it quickly grows new fragrant greens.

From 1 m² of land, you can get up to 3 kg of greens of the "Bogatyr" variety.

• Ordinary... Parsley greens of this variety are cut 2.5 months after the sprouts appear. Plants are distinguished by voluminous rosettes of many corrugated dry leaves.

From 1 square meter, up to 5 kg of fresh greens are obtained, which can be grown everywhere.

• Carnival... A variety of medium ripeness - the greens are cut off after 2.5-3 months. Medium in size but lush, the rosette consists of leaves with long stems and deep cuts that grow back quickly after being cut.

Up to 5 kg of Carnival parsley can be grown on 1 square meter per season.

• Slavic... A variety that builds up a lush mass 2.5 months after germination. Forms a semi-raised rosette of large and very curly thick leaves that grow quickly after cutting.

From 1 m² of land, up to 4 kg of greenery of this ubiquitous cultivar can be obtained.

• Mazina RZ... A variety whose greens are cut for the first time after a couple of months. The vertical rosette consists of large and thick double leaves on short petioles.The leaves are so beautiful and uniform in size that they can be grown as a decoration for the plot.

Up to 3 kg of greens of this variety of parsley are grown on 1 m².

• Mooskrause 2... Early ripe variety - greens can be cut off after 30-40 days. Extends a semi-raised rosette of large, moderately thick and very corrugated leaves on long thick petioles. The variety grows quickly after cutting, the greens remain fresh for a long time.

A 1 m² garden bed gives up to 5 kg of greenery per season.

• Esmeralda... Cutting greens of this variety is possible 65-70 days after the emergence of sprouts. The plant has a semi-raised rosette of about 30 medium-sized corrugated leaves that grow back quickly after pruning.

Up to 1.2 kg of Esmeralda parsley are harvested from 1 m².

• Pagoda... A Dutch mid-season variety that is ready for cutting 90-100 days after germination. The plant forms low dense rosettes.

The yield of the Pagoda variety is up to 5 kg per square meter of land.

• Titanium... Another Dutch variety, ready for the first green harvest in 80 days. The plant forms a semi-raised rosette of finely cut leaves of medium terry and long shelf life.

Plain parsley leaf

Up to 3.1 kg of greens can be harvested from 1 square meter per season.

Common parsley can be sown before winter. To do this, you need to use the following frost-resistant varieties of parsley:

1. Aster;
2. Breeze;
3. Bogatyr;
4. Ordinary sheet;
5. Carnival.

All of them are not afraid of cold weather and perfectly hatch out of the ground soon after the snow melts.

Frost-resistant varieties of leaf parsley

Parsley varieties by ripening time

Leaf parsley has many varieties that differ in maturity and yield. Here are several modern varieties, depending on the timing of the first harvest of greens.

Early maturing varieties

• Russian feast;
• Nastya;
• Gloria;
• Natalka;
• Beads;
• Chastushka.

From a square meter of land, you can collect from 1.5 to 5 kg of early ripe parsley leaves a couple of months after sowing. Greens grow quickly after pruning, so 2-3 harvests are obtained per season.

Mid-season varieties

• Italian giant;
• Green pearls;
• Enchantress;
• Kucheryavets;
• Peter;
• Katyusha.

This parsley is cut two to three weeks after the first pruning of the early parsley.

Now you know what curly parsley is, and how much greenery you can get from your plot.

Content

• 0.1 Sugar
• 0.2 Harvest
• 0.3 Bordovician
• 0.4 Berliner
• 0.5 Aster
• 0.6 Ordinary leaf
• 0.7 Esmeralda
• 0.8 Breeze

1 Plant characteristics 2 Features of agricultural technology 3 Root species of parsley

• 3.1 Delicious variety Sugar
• 3.2 Mid-season Yield
• 3.3 Bordovico - ideal for soups
• 3.4 Late Berlin

4 Leafy crop varieties

• 4.1 Yield Common
• 4.2 Mid-season Breeze
• 4.3 Late maturing green crystal
• 4.4 Early maturing Delicate aroma
• 4.5 Beautiful Festival

5 Choosing curly parsley

• 5.1 Compact Slavic
• 5.2 Early ripe Aster
• 5.3 Mid-season Esmeralda
• 5.4 Universal Mooskrause-2

6 What varieties can be grown in a greenhouse? 7 Outdoor and indoor: a selection of varieties

• 7.1 Parsley at their summer cottage
• 7.2 Rules for soil preparation
• 7.3 Parsley on the windowsill: how to grow?
• 7.4 Cultivars suitable for the Moscow region

8 Growing a plant for sale 9 Parsley varieties with photos and descriptions for open field 10 The best varieties of parsley for growing in the country

• 10.1 Video about varieties of parsley for growing in the country:

11 Growing parsley, its beneficial properties and varieties

• • 11.0.1 Useful properties
  • 11.0.2 Preparing parsley seeds for sowing, increasing and accelerating their germination
  • 11.0.3 Growing parsley
  • 11.0.4 Storing parsley
  • 11.0.5 Varieties of parsley
  • 11.0.6 Root varieties of parsley
  • 11.0.7 Leafy Parsley
  • 11.0.8 Curly parsley

12 What varieties to choose

• 12.1 The five best varieties of parsley

13 How to grow parsley on the window 14 How to grow parsley from seeds

• 14.1 Sowing parsley

15 Caring for parsley at home

• 15.1 Thinning of seedlings
• 15.2 Lighting
• 15.3 Top dressing

16 Features of parsley on the windowsill 17 Planting parsley in a pot from the garden

• 17.1 How to store parsley
• 17.2 Parsley in cooking
• 17.3 Spring salad - recipe with parsley
• 17.4 Varieties of parsley
• 17.5 How to Grow a Good Harvest of Parsley
• 17.6 How to grow parsley at home

18 How to grow parsley on a windowsill

• 18.1 What varieties of parsley are suitable for a windowsill?
• 18.2 Growing parsley from seeds
• 18.3 Growing root parsley
  • 18.3.1 Conditions for forcing parsley from root crops:
  • 18.3.2 Svetlana, Russia
  • 18.3.3 Tatiana
  • 18.3.4 Svetlana, Russia
  • 18.3.5 Vasily, Kostroma
  • 18.3.6 Tatiana
  • 18.3.7 Elena, Lviv
  • 18.3.8 Tatiana
  • 18.3.9 Vasily, Kostroma
  • 18.3.10 Elena, Lviv
  • 18.3.11 Tatiana
  • 18.3.12 Elena, Lviv
  • 18.3.13 Tatiana
  • 18.3.14 Irina, Bender
  • 18.3.15 Tatiana
  • 18.3.16 Vasily, Kostroma
  • 18.3.17 Vasily, Kostroma
  • 18.3.18 Elena, Lviv
  • 18.3.19 Marina, Nekrasovskoe
  • 18.3.20 Graye Araneae



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 strongly 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.

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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. The biological description of a 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.

Isolating a good kind of culture is problematic. Among the leafy ones, common parsley attracts with a pronounced aroma, and curly - a beautiful form of foliage, thanks to which it is used to decorate dishes.

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 disembarkation and care 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. Due to the content of 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, after cutting, quickly grow back.

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 germinate not only in greenhouses, but also in open areas and even on a 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 compaction of the earth, 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 and are characterized by large leaf sizes, aroma and rapid growth after cutting.
Planting parsley on the windowsill is performed using the following technology:

1. 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.
2. Several holes are made in the deep drawer. The container is filled with soil, spilled with hot water. The soil needs to be slightly compacted.
3. Furrows are formed in the ground, deepened by 0.5 cm.
4. Seeds are sown in the ground, covered with earth. To preserve the looseness of the soil, sprinkle it on 1 cm of dry soil.
5. 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 The Italian giant attracts attention with its 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, germinates for the winter 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. You can get rid of the seeds from the shell in several ways:

• 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:

1. 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.
2. 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 a dark green color - the main differences between Breeze. It reaches maturity in about 80 days.
3. 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.
4. 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.
5. 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-end varieties of parsley for growing at their 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.

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estimates, average:

out of 5)

Growing parsley, its beneficial properties and varieties

Similar articles

I, too, have never grown tomatoes and cucumbers in the room, but I really want to try! even if I fail, I will know that this is beyond my power) But I will post a photo report about the howling experiment, maybe someone who is experienced in this matter will tell you something useful)

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. The beneficial properties of 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.

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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 a box, the plants are restrained in growth and do not grow as quickly and sprawlingly 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 a 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 truck farmers, 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 variety Mooskrause 2 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, therefore 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 for sowing in spring is 2 cm, and in autumn - 1 cm.Do not forget that parsley sowing under winter must 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 a good source of vitamin A.
• Good illumination is also important. Parsley grows in the garden in almost any place - in light areas and shaded areas. 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 to 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 rosette is widely spreading with a large number of leaves - from 20 to 40. The root of a conical shape with a sharp end is 20-30 cm long. The flesh 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. It is not necessary to maintain a long distance: 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.

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• 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 upon a time in the days of the USSR, a small pallet was made from an old film on a state farm. 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 can 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 little secret greatly enhances seed germination and speeds up 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 - 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) on 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 a cool place: for example, on a warmed balcony;

Conditions

Lighting

Sowing parsley requires careful care, you should thin out the seedlings, loosen the soil, water, weed the plants, and do timely feeding. 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) by about 10 cm (no more).

​1.​

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 procedure 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, as 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;

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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 is 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 with 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 best place for planting will be the area where potatoes, cucumbers, and 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 it up with 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.

1. 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.
2. 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.
• ​2.​
• 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 ground well.All varieties are early or mid-early, with a 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, Mooskrause 2 belongs to the German selection."Bogatyr" is a late-ripening leafy variety (60-65 days from germination to harvesting for greens) 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. The optimum temperature for seed germination is +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 a good layer of 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 germination occurs. 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 tolerate the cold, they will die.Parsley for the winter table is just fine. But I haven't been planting for two years now. Several times I tried to sow with seeds, once I planted the 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 egg trays 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 regimeHealthy and vitamin greens are always a decoration of any dinner table, a storehouse of useful substances in the blanks, and the correct way of growing parsley will provide a household farm with a high-quality harvest all year round.Neighbors.

Finely chop fresh young parsley, green onions, young greens of garlic, add fresh lemon zest.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 zero. In this case, 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. Able to tolerate low temperatures and drought.The best precursors to parsley are onions, cucumbers, and 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 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 certainly is 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 just above freezing, she does not need light. At temperatures below zero in a pot, in a small enclosed space of the pot, it will freeze out.

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 maturity 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. Used fresh and dried.For the whole season, 3-4 loosening is carried out, 1-2 dressing and watering. 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. 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. Something like that, good luck.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

1. Maintain daylight hours
2. Not so much depends on the variety, but it is desirable that it be
3. ​3.​
4. There are more than 30 known varieties of parsley, but the most popular among consumers are varieties with curly
5. 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.Make sure to make drainage holes in the drawer if 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, place a piece of mosquito net on the bottom.Parsley is one of the few beloved spices 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 on the outside of the rosette. By the way, in curly varieties, new leaves grow from the center of the rosette.The film was thick, reinforced, residues from the insulation of greenhouses. There are a lot of pallets on 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 maturingFertilizers.
• (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 aroma, but if you freeze the parsley, you can enjoy the taste of fresh herbs all winter.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.

1. 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.
2. Tomatoes and asparagus in your area will grow better if parsley is growing nearby. Plant it near roses - their scent will intensify.Vasily, about the coconut, this is “you think well for us”, you need to buy it, but the sawdust, dear ones, row it 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 is still there.The main thing is not to overdo it: her taste is very pronounced. 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 really 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? =)
3. 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 following varieties can be attributed to early maturing:
• 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 one square meter).
• All varieties of parsley can be divided into two groups:
• It is impossible to spray it with chemistry, therefore, 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 in the range of 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 with a 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 lie until spring in a box with seeds.

Tatyana

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.

Vasily, Kostroma

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Tatyana

Leafy varieties,

Elena, Lviv

If mites appear, you can whip the Ferry lather in a bowl, apply the frothy cap to the leaves. Leave on for 3 minutes. Wash off with hot water, temperature 50 ° C. Then just pour warm water from the shower every 5-7 days at moderate temperatures, and every 3 days if it's hot.

Tatyana

All care for the crops is reduced to draining the water from the pan, slightly loosen the soil after watering so that a dense crust does not form.

Vasily, Kostroma

There are two ways to grow parsley on the windowsill:

Elena, Lviv

Here are a few varieties that are best suited for growing in pots, which grow very well after cutting:

Tatyana

The leaves are chopped finely either on a cutting board with a knife, scissors, or in a food processor. Place the chopped parsley leaves in a plastic bag or box, seal the container tightly, and place in the freezer. Whenever you need greens, just cut off the right amount from a large frozen piece - no need to defrost, it is easy to cut.

Elena, Lviv

"Does not contain chemicals" What does this mean? Chemistry is the foundation of all life. Starting from breathing and ending with mental activity, these are all chemical processes. And the rest is a good article. Parsley "loves" acidic soils. And your nutrient soils may simply not grow. Thank you! Very detailed and accessible. Can i ask you? I've sowed the seeds. They ascended, grow, but the leaves with stalks for some reason do not grow up to the top, but as if they are trailing along the ground ... What did I do wrong?

Tatyana

Great, at least it turned out to be useful to someone))). Cucumbers and tomatoes are grown at home, I know ... A friend once sent a photo - tomatoes are growing in the loggia and the tomatoes are already turning red! But they themselves never tried to plant at home). This is definitely harder than parsley. But his own)

Irina, Bender

When the parsley is old enough, you can cut it off. It is believed that the optimal "maturity" is twigs 10-12 cm high. Disadvantages of this method: a lot of trouble. In addition, the first harvest will only take place in 1.5 months. But such parsley will grow for more than a year!

Tatyana

Note that both common leaf parsley and curly parsley are listed here. It is believed that curly is better suited for decorating dishes, although I personally prefer the usual one.

Vasily, Kostroma

Seeds

Vasily, Kostroma

Root varieties.

Elena, Lviv

You can separate part of the bush from the parsley growing in the garden in the fall and plant it in a pot. In leaf parsley, the roots are not tuberous, but ordinary, fibrous. The pot should be taken 3-4 cm wider than the separated root ball.

Marina, Nekrasovskoe

There is one more small secret: parsley is tolerant to water hardness, but hard water after a couple of weeks leaves a salt deposit in the upper layers of the soil, it cements the soil somewhat, disrupting aeration, and this requires loosening.But it is very easy to disrupt the growth of seedlings with a careless movement, so it is easier to water the parsley with soft water, even boiled water, until the young plants grow up and it can be painlessly loosened.

Graye araneae

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

Appetizing

Date of publication:The best varieties