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

It is difficult to say which parsley is more popular among gardeners. Leaf parsley can be ordinary, with smooth, shiny leaves, or curly, with matte corrugated leaves. They differ from each other in leaf shape. Common parsley usually has a stronger flavor than curly leaf parsley. But curly parsley is very beautiful, elegant - it will decorate any dish.

Beneficial features

Parsley is used in soups, sauces, salads; its use reduces the need for salt. It is a low saturated fat, very low cholesterol food. it's the same good source 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 and on reducing the risk of atherosclerosis and diabetes is well known. Carotene, calcium, mineral salts of iron, 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 percentage essential oils. Root vegetables and parsley leaves are used for food.

Preparing parsley seeds for sowing, increasing and accelerating their germination

Parsley seeds take a long time to germinate – 15-20 days. This is due to the fact that the seeds are covered with essential oils, which prevent germination; they prevent the seed shell from getting wet and do not allow moisture inside. This feature must be taken into account when preparing parsley seeds for sowing. After sowing, many gardeners cover the beds with film or spunbond to keep the soil moist. Do not remove the shelter until the sprouts appear from the ground. If you are sure that you can keep the beds moist throughout the 15-20 days required for germination, then soaking the parsley seeds before sowing is not necessary.

But there are ways to germinate seeds that increase the germination of parsley and accelerate the emergence of seedlings.

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

Another way. Very simple. It is necessary to soak the seeds in vodka, since essential oils dissolve in alcohol-containing solutions. I pour a little 40-degree water into the bottom of the saucer. Then I sprinkle the seeds on a small piece of wide gauze bandage. I dip parsley seeds on gauze in vodka and leave for 15-20 minutes. You can't do it any longer - you might burn the seeds. Then I lift the bandage with the seeds and wash it under running water. It is necessary 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 twice as fast. The shoots are friendly and strong.

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

Growing parsley

Before sowing parsley seeds, you should dig up or loosen the soil well. It will not be superfluous to fill it with organic fertilizers before cultivating the soil.

The timing of sowing depends on the condition of the soil. You don't have to wait warm weather. As soon as the snow has melted, you can sow the seeds. Optimal temperature for seed germination - +1 - +5C. In Kuban you can sow during the “February windows”. In central Russia - in April, after the snow melts. That is, parsley is a cold-resistant plant. The seedlings easily tolerate light frosts and overwinter well under a good layer of snow. Spring is a great time to sow parsley seeds, but you can sow it any time of year - spring, summer and fall. The most important thing is to keep the soil moist until germination. Seeds can be sown late autumn, before winter. In this case, the sowing time must be chosen so that the seeds do not have time to germinate before the onset of frost - the young seedlings will not tolerate the cold and will die.

The best predecessors of parsley are onions, cucumbers, and tomatoes. Sow the seeds shallowly, to a depth of no more than 1-1.5 cm. It is better to sprinkle the seeds on top with humus. During the entire growth period, it is necessary to loosen the soil at least 3-4 times and feed 1-2 times. If the seedlings are too dense, you need to thin out the crops. There should be at least 3-5 cm between plants. Fertilizing should begin only after 2-3 true leaves appear. Feed with a complete mineral fertilizer with a predominance of nitrogen. The soil should not be allowed to dry out. Parsley does not like weeds; they greatly inhibit its growth.

Over the entire season, 3-4 loosenings, 1-2 fertilizing and watering are carried out. With dense shoots, the plants are thinned out, leaving 3-5 cm between them. Fertilizing begins when the plants have 2-3 true leaves, and then fertilized after cutting off the leaves. For getting big harvest green mass, parsley is fed with complete mineral fertilizer with a predominance of nitrogen.

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 recover quickly or will die altogether. It is worth periodically removing the stem on which the inflorescence forms (unless you want to collect the seeds) because new leaves will not grow on the old stem. New leaves usually grow from the outside of the rosette. By the way, curly varieties, new leaves grow from the center of the rosette.

Tomatoes and asparagus in your garden will grow better if parsley grows nearby. Plant it near roses - their aroma will intensify.

Storing parsley

The best storage method is freezing. It retains taste and color well when frozen. If you have to collect it for storage after rain, you should rinse the branches well, dry them by wrapping them kitchen towel. Separate the leaves from the stems. Don't throw away the stems; you can freeze them too. They are great for enhancing the taste of soups. Place the parsley stalks into the soup shortly before the end of cooking, tied into bunches. Then, after 5-7 minutes, they can be removed from the soup.

The leaves are chopped finely or into cutting board with a knife or 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. When you need greens, just cut them off. required quantity from a large frozen piece - no need to defrost, it cuts easily.

Parsley varieties

Root varieties of parsley

Rnaya" is an early ripening high-yielding variety, growing season 75-85 days. The average weight of one root vegetable is 25-60 g. The taste is high. The root crop is conical in shape, 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. Leaf color is dark green. The leaves are shiny above and matte below.

“Harvest” – mid-season, growing season 84-102 days. The average weight of one plant is 100-115 g, root crop is 25-45 g. The taste is good. The keeping quality of root crops during storage is good. The roots are conical, pointed, 20-30 cm long, the diameter of the upper part is from 4 to 7 cm. The surface of the root is grayish-whitish, the core is light yellow. The leaf rosette of parsley is semi-spreading, consisting of 11-20 leaves. The leaves are dark green, shiny above, matte below.

“Shepherd” is a late-ripening, high-yielding variety of parsley. Widely spreading rosette with big amount leaves - from 20 to 40. The root is conical in shape with a sharp end 20-30 cm long. The pulp of the root vegetable is white, juicy, sweet. The weight of one plant with leaves and roots is 80-100 g. The root crop weighs from 30 to 70 g. The entire plant is used as food.

Leaf varieties of parsley

“Ordinary leaf” - forms a large rosette with a large number of dark green, flat leaves with strong stems. Compared to root varieties, it produces an earlier and higher yield of leaves.

“Green Crystal” is a late-ripening, high-yielding variety for universal use, with intensive growth of green mass. Distinctive features are large aromatic leaves that grow quickly after cutting. The rosette of leaves is slightly raised. Parsley leaves are large, green, fragrant, and grow back well after cutting. The Green Crystal variety is best suited for freezing. Good fresh or dried, not bad for canning.

“Delicate Aroma” is an early ripening variety with smooth, shiny, bright green leaves. Grows back intensively after cutting. With its taste and truly delicate aroma, it not only stimulates the appetite, but also decorates the festive and everyday table.

“Morning freshness” is an early ripening leaf variety (the period from full germination to harvesting of greenery is 70-75 days). The leaf rosette is large, slightly spreading. The leaves are medium sized, dark green in color, very fragrant. Parsley leaves grow back well after cutting. Cut greens remain fresh for several days and are widely used in cooking.

“Festivalnaya” is an early-ripening 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, and grow back well after cutting. Parsley leaves have a pleasant smell and taste due to the presence of essential oils. For use in fresh leaves begin to be cut when they reach a height of 10-12 cm; for drying, leaves are cut off during budding.

“Bogatyr” is a late-ripening leaf variety (60-65 days from germination to harvesting) a variety for growing in open and protected ground. The rosette is large, height 25-40 cm, up to 25 leaves are formed. Parsley leaves are dark green, with large lobes, very fragrant, and grow back well after cutting. The rhizomes overwinter in the soil and quickly produce fresh greens in early spring. Recommended for fresh, dried and canned consumption. Leaves are removed periodically, as needed.

Curly varieties of parsley

“Slavyanskaya” is a relatively compact variety with medium-long stems. Possesses wonderful aroma. Capable of carrying low temperatures and drought.

“Mooskrause 2” is an early-ripening variety (the period from germination to technical ripeness is 55-60 days). The leaf rosette is semi-spreading. The leaves are corrugated, light green, large, shiny, and have a sweet taste. Great for flavoring soups and side dishes. Parsley grows back well after cutting. Recommended for growing in open and protected ground. Used fresh and dried.

ogorod23.ru

When starting to sow parsley, you should know what parsley varieties you need to plant. It depends on whether you need leaves or roots. There are two types of parsley - leaf and root.

Types of leaf parsley

In turn, leaf parsley can be smooth leaf or curly leaf. Curly parsley is a biennial plant. Depending on the variety, the bush can reach a height of 30 to 60 cm and a diameter of about 30 cm. Curly parsley has juicy green, highly feathery leaves. Some varieties have curly and wavy leaves, while others resemble celery leaves and are smooth and have a spicy, aromatic smell. Smooth and curly parsley differ only in appearance. The varieties of leafy curly parsley include: Moskrauh, Bravo, Moskurland, Astra, Esmeralda, Breeze.

Moskrauch

Came to Russia from Germany. It is very popular due to its beautifully curled leaves and early maturity. Greens are used both fresh and dried.

Moskurland

The variety came to our region from the Netherlands. Curly parsley has a vegetative period of 3 months.

Bravo

Domestic variety of curly parsley. Its distinctive feature is vertical arrangement petioles and strong aroma.

Aster

An early variety of curly parsley. Two months after the seeds sprout, parsley can be eaten. This variety has a dense rosette consisting of large corrugated leaves. After cutting, the leaves recover well.

Esmeralda

Mid-season variety. The rosette has about 30 leaves on short petioles, which quickly regenerate after cutting. The weight of one bush can reach 50g.

Breeze

Like Esmeralda, it is a mid-season variety. After the seeds germinate, the greens are ready for consumption after 2.5 months. The greens turn out to be very tender and, when cut, remain fresh for a long time.

Root species of parsley

The root varieties of parsley that are most popular in Russia are Bordovikskaya, Listovaya, Saharnaya, Kornevaya Berlinskaya, Urozhaynaya.

Harvest

Early ripening variety, fruits white, small in size, with excellent keeping quality, so it can be primarily recommended for winter use.

Root Berliner

The variety is early ripening, the root crops are light-colored yellow, very tasty and aromatic.

Bordovikskaya

The variety is late, the growing season is about 120 days. The most high yields gives on loose, humus soils, keeping quality is good. Root crops reach a length of up to 35cm, have an elongated cylindrical shape. The average weight of root vegetables is from 150 to 170g. The color of the root vegetables is grayish-white, and the core is pale yellow.

Leafy

The variety is early ripening and valued for its abundant leaf mass. Its rosette contains an average of 50-60 leaves. The leaves are dark green in color, strongly dissected, leaf length is about 50 cm, petiole length is about 15 cm.

Sugar

The variety is early, productive, has low shelf life, and takes about 50 days from germination to obtaining a bunch of green leaves. The dense roots are cone-shaped, 20 to 22cm long, greyish-white on the outside and white on the inside. These are the main ones parsley varieties, which are popular in Russia, have been successfully zoned and can be recommended for cultivation. You may be interested in an article on growing parsley and an article on how to grow champignons at home. Read Gardening - take care of your garden professionally.

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DelaOgorodnie.ru

Parsley is the most famous herb seasoning in our latitudes, an indispensable attribute of many dishes. When cooking, both parsley leaves and its root are used. Carved, spicy leaves decorate the dish and add zest to it, and the root adds a unique taste to broths and marinades. Did you know that parsley contains more vitamin C than lemon, and more vitamin A than carrots? Of course it is useful plant- a permanent inhabitant of my garden!

Parsley can be root or leaf. Leaf parsley is the familiar common parsley or curly parsley. Only the leaves of leaf parsley are eaten; the roots are not consumed. Root parsley has a large, thick root that is used in sauces and pickling. Root parsley can also be eaten, but it has a rougher taste and should not be plucked before the root vegetable is fully ripe, otherwise it will turn out small and frail.

Planting parsley

The soil for parsley should be normal or slightly increased acidity and have a loose structure. For landing you can choose sunny place or partial shade.

Parsley can be planted in the soil where cabbage, onions, cucumbers, tomatoes, and potatoes grew last season. After parsley, the same crops (carrots, cilantro, cumin, dill) are best planted after 3-4 years.

Sowing parsley

Parsley is a biennial plant. Parsley seeds are stored for about 2-3 years after harvesting.

Parsley is a very frost-resistant plant, so fresh greens can be obtained from the garden with early spring until late autumn, until snow falls. To obtain young greenery, many gardeners use the so-called conveyor method, in which seeds are sown at intervals of 2-3 weeks and can last up to late autumn(suitable for leaf parsley).

It is best to prepare beds for planting in the fall; at the same time, organic and mineral fertilizers. In the spring, additional potassium-phosphorus fertilizers are applied; urea and ammonium nitrate can be added.

The seeds need to be soaked for a day in water or a 0.2% solution of potassium permanganate. Then place them in cheesecloth and germinate until white sprouts appear. If you urgently need to get seedlings, then soak the seeds for 4 hours in milk and then in a solution of potassium permanganate.

In the ridge we make grooves 1-2 cm deep with a distance of about 15 cm from each other. Sprinkle the grooves with fine quicklime several times at intervals of about 15 minutes.

After planting, compact the soil by lightly patting it and mulch the soil with humus.

Shoots will appear in 9 to 15 days; they can withstand frosts down to -10 °C.

Dry seeds can also be used for sowing. However, such seeds will sprout 7 days later than pre-soaked ones. Dry seeds are also used when sowing before winter, in frozen ground.

Parsley propagation

Parsley is propagated by seeds. At the beginning of full ripeness in the second year, the seeds are collected. To do this, leave the heads with seeds on the parsley. Mow or cut the parsley and put it in rows to dry, after a few days, thresh the dry plants, then dry the seeds and remove unnecessary husks.

Parsley care

Caring for parsley is extremely simple; to do this, water the greens in the evening (root parsley loves August watering, at which time the roots grow useful substances), thin out, free the greens from weeds, loosen the soil.

If you constantly take greens from the garden (which can be eaten at any time during the plant's development), natural thinning of the bushes occurs as they grow. If you sow root parsley, you must thin it out, regardless of whether you need greens.

First thinning - about 3 cm is left between plants.

After a couple of weeks, we thin out again, the final distance between neighboring plants should be 5-10 cm.

Make sure that the parsley leaves are healthy, without signs of disease or insect damage, so that you can take action in time and not lose the harvest. Parsley is susceptible to the following diseases and pests: rust, white rot, carrot psyllid, carrot fly, melon aphid, onion and garlic stem nematode, white spot.

Collection and storage of parsley

Root parsley is harvested in the fall, before frost, the leaves are cut off, stored in a cool place, sprinkled with sand (like carrots). You don’t have to dig up the root parsley, then in early spring, when the snow melts, you’ll get fresh herbs. Parsley roots can be used in winter to force greens in pots on the window.

Leaf parsley is cut at any time of development and dried in a dark, but not dark place or frozen.

Parsley varieties

There are not many varieties of parsley; in this article I will present several varieties suitable for the middle zone.

Sugar(root) - mid-early variety, consumed as food in summer and autumn. The roots are shortened, cone-shaped, and have a grayish-white color.

Bordovikskaya(root) - mid-late variety with elongated roots, perfectly stored. Eaten in autumn and winter.

Harvest(root) - mid-season variety, fast-growing, root length 20-30 cm, pulp yellowish-white.

Common leaf(leaf) - spicy leaves, strongly dissected, powerful rosette. The variety is early ripening.

Svetlana, Russia

Good, useful, tasty information. Our parsley doesn’t freeze in winter, I cover it with spunbond and that’s it))) I can’t collect my own seeds, the eldest daughter first of all eats up the juicy young shoots with peduncles, and only then moves on to the leaves)

Marina, Nekrasovskoe

And I love curly parsley more than others)) True, its greens are somewhat tougher and coarser than those of ordinary leaf parsley, but they are much more decorative - an excellent decoration for a garden :) And it is also guaranteed not to bolt, even if the conditions are not the most favorable (regular leafy, sometimes in heat and drought, blooms in the first year).

Vera, Orel

I also love curls, but I have them at the root, although I was assured that this could not happen

Lyudmila Uleyskaya, Yalta

Good afternoon I also like curly parsley - it is truly a universal spicy, medicinal, ornamental plant. The specific, delicate, pleasant aroma and spicy-sweet taste of this seasoning for all dishes, except sweet ones, is loved by many. WITH therapeutic purpose the roots are used for kidney diseases, as a mild laxative, the seeds are a strong diuretic, the leaves are used to treat wounds, reduce inflammation and pain, the fruits are used for inflammation of the prostate gland, menstrual irregularities, renal colic, to improve digestion; they are not recommended for use during pregnancy.

By the way, wild parsley was first discovered by residents Ancient Greece on the rocky spurs of the Morea Peninsula (Peloponnese) and from here received its Latin name Petroselinum, those. growing on a stone. In Ancient Greece and Rome, parsley long time It was grown as an ornamental plant, often used to decorate homes with its greenery, and the leaves were used to weave wreaths that were used to crown the winners of the Eastley and Pythian Games. Hercules himself decorated himself with parsley on special occasions. For a long time parsley was considered sacred plant, symbolizing glory and joy. In the Middle Ages, noble ladies always complemented their luxurious outfits with boutonnieres made of parsley and dill.

Due to its decorative properties, curly parsley is good both in the parterre garden and in the herb garden, and leaf varieties are good as a border with subsequent repeated cutting; It is better to plant it for seeds in a motley lawn. Just don’t choose fennel, dill and leaf celery as its neighbors.

Vera, Orel

Lyudmila, you always have such interesting and informative posts and comments! Now I’m definitely convinced that my curls are really root curls!

Irina, Bendery

Parsley is a good herb, but you need to be careful with it, it still has contraindications!

Vera, Orel

And I decided to grow parsley on the balcony, in a box. I bought seeds, soaked them, and sowed them in a box the next day. I waited for a long time, after 18 days thin sprouts appeared, but a few days after germination the sprouts withered and disappeared, even though I watered the seedlings and illuminated them with a lamp. So I had to go to the market and buy parsley.

Eleonora, Russia

Thank you for the article.

Arina, Saratov

Guys, in the paragraph that talks about preparing parsley seeds for planting, there is a photo with cilantro seeds, but not parsley, of course, if that’s important to you

Shevchenko Larisa, Russia

On your root parsley page you have a photo of coriander, i.e. cilantro

Yes, that's exactly it! I screwed up with the second photo!) In 2013, parsley and coriander leaves looked the same to me. Now, with my eyes closed, I can distinguish one from the other), although even a beginner can orientate himself by smell alone! Thank you for being attentive to my work and reading the article!

I heard that parsley can be perennial, and I also found out that in fact, root parsley is a biennial, and the next year plants grow from the seeds... in general, your opinion is interesting...

My parsley consistently produces greenery on the windowsill for two years all year round, I feed it only three times a year, each time in the spring and autumn I remove a little of the top layer of soil and add more fresh soil with vermicompost. I'm planting different varieties in one box. I plant fresh ones every year, so I always have two boxes: with last year’s old parsley and with freshly planted parsley, it’s very convenient. Same thing with celery. This is the most hassle-free greenery to grow on a windowsill!

Tell. how to care for root parsley? I’ve been planting for years and it’s not very successful, I have to either buy it or ask someone. In the fall, it is the root that is needed.

7dach.ru

what is the best variety of parsley

Tyson

This is a matter of taste - I like the Italian giant! The greens are powerfully aromatic and good when frozen.

Goldfish

I like the common leaf one

Elena Ivanova

For decorating dishes - curly, for eating - simple leafy, so that it is young, from time to time I cut or pluck out more. The variety is its own, ancient, once everything was Gribov’s, it’s probably her.

Vera Shelest

This is the third year I have planted only “Italian giant”. Large, delicate. And preferably seeds from an English company.

SEEKER

Curly "MOSKRAUSE" mid-season variety.

Mityai Bukhankin

I’ve probably been sowing only Italian Gigantel seeds for about 8 years. from one square meter 5-7kg. if you follow the seed manufacturer's recommendations. more is possible, but this will come from reading chemistry.

Oleg Shelest

Armavirskaya.

Olga

The best one is the one you like. Try it. Sow different ones.

Elena Orlova

If you find Nastya, buy it, it’s softer and the taste is pronounced

Not everyone knows that parsley has a lot of varieties and varieties. There are very many varieties of parsley; they can be intended for open ground or for growing as greenery on the windowsill of a house. Parsley can be leaf or root. Varieties of parsley are perennial, early and late. Gardeners every year develop a new hybrid of a familiar seasoning, let's try to understand them.

Early varieties of parsley for greens

Today, more than 30 varieties of parsley are known. Among the variety of varieties, the following perennials can be distinguished:

Leaf variety of parsley

The leaf variety of parsley is usually classified as a variety that ripens with average speed. The formation period usually takes 70 days. Leaf parsley has smooth, large leaves, sometimes reaching 50 centimeters. This species is characterized by increased aroma in combination with abundant leaf mass.

Curly parsley on greens

The main difference between curly parsley and leaf parsley is different shape leaves, as well as a relatively restrained taste, without bright outlines. It is so rich in vitamins and minerals that it can easily replace a kilogram of citrus fruits. Curly parsley is often used for finishing touch in cooking.

Perennial parsley varieties for open ground

Moskrause parsley

Moskrause variety - this parsley appeared on our tables after it was exported from Germany. It makes a good impression not only because of its taste, but also because of its shape. It ripens very quickly, and the resulting fruits can be consumed in absolutely any form.

Parsley variety Moskurland

Parsley Moskurland – very popular perennial variety curly parsley. It has a longer growing season, sometimes up to 95 days, a delicate taste and bright color.

Parsley variety - Bravo

Bravo variety parsley is unique; the variety was bred and grown in Russia. It has a very bright, rich aroma and vertically arranged flowers.

Sugar early variety of parsley

Sugar early variety of parsley is a fairly early ripening fruit, which is characterized by white roots with a pronounced aroma. Root vegetables are extremely short-lived, so it is recommended to consume parsley only fresh.

Features of parsley varieties: Video

Today, there is probably no garden in which parsley does not grow. Parsley has both leaves and roots that are equally beneficial. Both are used for food, as well as for medicinal and cosmetic purposes. We will consider the best plant varieties in the article.

The best varieties of leaf parsley

Parsley is a herb from the Apiaceae family. The plant has a straight, branched stem with many side shoots. The leaves are dark green, dissected, triangular shape, their edges are bordered with small teeth.

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

The name “leaf” speaks for itself: these varieties are grown for lush greenery, and the roots, despite the fact that they are edible, are less soft and tasty than those of root varieties. Parsley grown for greens is divided into two types: curly and common leaf, we will consider the best varieties further.

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

– shade-tolerant variety. It produces good leaf mass, which can be harvested several times per season. The leaves of the variety are large and juicy, the aroma is persistent and pronounced. The root of this variety is not edible.

The parsley variety “Bogatyr” is grown both in open ground and at home. Two months after sowing, parsley is ready for consumption. From a square meter of land you can collect up to three kilograms of greenery.

Did you know? Catherine de Medici added parsley to her food when she was feeling low or depressed. Charlemagne loved hard cheese with plant seeds. Guy Pliny believed that salads and sauces without parsley have no taste.

Carnival

The parsley variety “Carnival” produces a harvest three months after sowing. Medium-sized rosette, dissected leaves with long petioles. The plant is perfect for growing in temperate continental climates. After the first harvest, it quickly grows new leaves. During the season, you can collect up to five kilograms of greenery from the plot.

Curly

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

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

Fragrant

Variety early maturation, grows quickly after the first harvest. It has bright green leaves and glossy leaf blades. Very delicate taste and aroma, this is the most popular variety for fresh consumption.

Esmeralda

Medium ripening curly parsley. The variety forms small rosettes of leaves with short petioles. After harvesting the greenery, new foliage grows quite quickly. From the meter square land They collect up to one and a half kilograms of greens.

Bravo

Leaf parsley variety "Bravo" has corrugated leaves, juicy green, aromatic. The foliage recovers quickly after cutting. This allows you to harvest several crops per season.

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

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

The most popular varieties of root parsley

Root parsley, its best varieties also produce greens, but there is often no need to cut it off - the root will receive less nutrients and will be smaller.

When developing, root parsley forms a thick root in the shape of a cone or cylinder. Nutrients are directed more towards the rhizome than into the leafy mass, so the greens are harsh and not as aromatic as those of leafy varieties.

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

- the best variety of curly parsley for early sowing.

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

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

Interesting! The ancient Greeks had a very interesting attitude towards parsley. Parsley was used both in funeral ceremonies and in awards: wreaths of parsley and laurel were awarded to winners sports competitions. The Greeks believed that if you pick the stems of a plant while uttering the name of the enemy, he will die ingloriously and soon.

Berlin root

What is the best variety of parsley to obtain? good harvest root vegetables? Experienced plant growers claim that Berlin root parsley. The root diameter of this variety reaches 4 cm, length – up to 20 cm. The root is cone-shaped, the pulp is sugary, not hard, suitable for storage and preparation for the winter. At heat treatment smells delicious.

03.02.2016 21 607

Varieties of leaf and root parsley - the best, early ripening and productive

Without exception, everyone loves to eat greens, but what varieties of parsley should you choose so that the first vitamins are on the table already with the arrival of spring and do not run out until late autumn? From all the variety of varieties of parsley, you can choose not only early ones, but also tasty, productive 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

Leaf parsley for greens is the most juicy and tasty, with tender leaves and a wonderful aroma, which is grown for one’s 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 and can be seen as decorations on dishes.

Parsley Astra refers to early varieties, the first young greens begin to be cut already at 55-60 days. The bushes have a dense rosette, the leaves are curly, grooved, and grow well after cutting. The variety is very productive; it can be grown on open plantations and closed ground;

in the photo - variety of parsley “Astra”

Common leaf parsley belongs to the mid-season type, the first greens will be ready by 65-70 days. The leaves are rich dark green in color and have a strong aroma. Large rosettes and an abundant number of highly dissected leaves indicate a stable high yield. The variety is suitable for repeated cutting;

Parsley Breeze belongs to the productive 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 for profit. The leaves are dark and green, shiny, the structure is wavy, but not curly;

parsley variety "Breeze"

Parsley Gloria, another representative of early ripening and productive varieties, cultivated in open ground and greenhouses. The socket is not high with large leaves. Excellent transportability long distances and retains keeping quality. Suitable for winter preparations and good fresh.

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

in the photo - growing curly parsley for sale

Big choice Late-ripening and mid-ripening varieties will not be left without greenery in late summer and autumn. When choosing and purchasing seeds, pay attention to such varieties of parsley as Italian Giant, leafy Bogatyr, Carnival, Katyusha, appetizing, Sandwich, Titan, Rialto, Green Crystal.

The best varieties of root parsley

Root parsley is grown to produce roots, which are used for consumption in their natural form when added to dishes, canned, or dried. Parsley roots are included in various medicinal decoctions and infusions, so for many it is very important to choose a good root variety.

Sugar parsley has early ripening periods, is very productive with conical root crops, 22-29 centimeters long. The weight of one root is approximately 30-60 grams, the color of the fruit is white with a grayish tint. The taste is excellent, so 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 can reach 220-290 grams. Valued for the absence of thin lateral roots, good preservation in winter period and decent yield;

in the photo - root parsley variety "Alba"

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

Parsley Final It has average term ripening, productive variety. 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 consumption in its natural form and for preservation.

Other good root varieties of parsley include Tops and Roots, Good morning, Eagle, Piquant, Doctor, Konica and many others.

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

Parsley is known all over the world. This is a plant from the Umbrella family. Many culture admirers believe that parsley is perennial, others are sure that she is one year old. It is grown for use in cooking, for medicinal and cosmetic purposes. This herb has a specific spicy, refreshing taste. Fresh herbs, as well as dried ones, are added to various dishes as a seasoning and for decoration.

Juice spice plant rejuvenates, whitens the skin, eliminates fine wrinkles. It helps fight colds, inflammation, and helps strengthen vision.

Growing aromatic herbs does not cause any difficulties, caring for it is simple. Even a novice gardener can grow the crop without any problems.

Additional Information. Parsley is rich in vitamin C. There is more ascorbic acid in this green than in regular lemon.

Perennial or annual

Russia is one of the countries whose residents adore this plant. The crop grows in gardens throughout the country. Many people believe that this spice is a perennial. Others adhere to the version that the plant is an annual. The question “is parsley perennial or annual?” relevant.

The answer is that the culture is two years old. In the first year it produces a large amount of greenery. It develops a powerful rhizome. In the second year it blooms and small seeds appear. The petals are yellow. In the second year it also has quality greens.

Rumors that parsley is an annual arose due to the fact that already in the first year it is fully developed. The aromatic herb is suitable for adding to any dish or is used to make cosmetic masks and healthy drinks. Many summer residents dig up an area of ​​the garden that was occupied by herbs, so it needs to be planted again next year.

The information that parsley is perennial is also unfounded. The fact is that the grass blooms in the second year and produces seeds that fall nearby and germinate. If the bed on which the aromatic plant is located is not dug up, then the crop can grow there a long period time.

To the question “is parsley an annual or perennial plant?” we can answer that it is a perennial, or rather biennial, plant. Although there are exceptions. Modern breeders have developed varieties that do not bear fruit and grow only for one year. But such a spice is not particularly widespread yet. Basically, all known varieties of the crop are biennial.

Types and varieties

Summer residents grow this crop different types. In gardens you can find leaf parsley and root parsley. How many years does parsley grow in one place? Both of these varieties grow in one place for 2 years.

Leafy

The leafy variety produces a large amount of greenery. It is more common among gardeners.

In turn, leaf parsley comes in two types:

• ordinary;
• curly.

Ordinary is a bush with succulent tender leaves. Usually the number of leaves varies from 35 to 90. The shape is dissected, the edges are torn, jagged. The color of the leaves is dark emerald. The rosette is developed and dense. There are early, mid-season and late varieties.

Among the early varieties, the Beads variety is popular. Also in specialized stores they sell the following early varieties of ordinary parsley: Russian feast, Natalka, Gloria. They ripen 50-60 days after planting. These varieties produce a volume of greenery equal to 3 kg per square meter. Home conditions are ideal for growing these varieties of crops. This parsley can be grown right in your apartment without any problems. It will delight its owners with its juicy, delicious greens at any time of the year, even if it’s winter. For planting, use any container with soil mixture. It can be placed on the windowsill. These varieties also grow well in the garden. Both open ground and a greenhouse are suitable for them.

Well-known varieties of crops with an average ripening period: Ordinary leaf, Breeze. They are ready to eat within 70-80 days after planting. If a culture takes more than 80 days to develop, it means it is late. At the end of summer, Bogatyr parsley is harvested.

Curly parsley is a plant that has ruffled leaves. They are very beautiful. Most often, such greens are used to decorate dishes. However, its taste does not differ from ordinary leafy ones. The ribbed leaves are juicy, nutritious, aromatic and very tasty. Curly parsley is also a varietal variety.

Among the early varieties of curly parsley, Astra and Kruzhevo stand out. Among the mid-season varieties - Kucheryavets, Green Pearl. Middle lane Russia involves the cultivation of all types and varieties of spicy and aromatic crops.

Root

Like leaf parsley, root parsley is a biennial plant. It is planted to produce tasty root crops. They are shaped like carrots. However, their color is whitish and there are inclusions. Weight depends on the variety. Root vegetables are used to add to a variety of dishes and prepare medicinal drinks. The top part of root parsley can grow up to one meter.

Note! Parsley root also makes an excellent herb. It can turn green, that is, tint cocktails, soups, and smoothies an emerald color. However, it does not have as delicate a stem and leaf structure as the leafy variety.

Among the early varieties one can distinguish Sugar parsley. It has small sweetish roots. Average weight – about 50 grams. Length – 15 cm. The harvest ripens in 2.5 months.

The Harvest variety has an average ripening period. Usually the roots grow up to 20 cm. They have a regular conical shape. About 110 days pass from planting to harvest.

Root parsley is best stored in the cellar. late date maturation. It takes more than 4 months to develop. For example, the Alba variety. It has fairly large root vegetables, the weight of which can vary from 150 to 300 grams. They are stored for 6-8 months without losing their taste and commercial qualities.

Features of root system growth

After the seed is placed in the soil, it begins to develop and germinate. In the first year, the crop produces abundant greenery from the rosette. The root develops in the ground. It looks like a spindle. The root system of parsley in the first year of growing season is very developed, regardless of what type of crop is grown in the garden.

Important! The root system of parsley has the property of vertical geotropism. In simple words, root system can grow and increase in only one direction - strictly downward. Therefore, to the question “what organ of parsley grows downwards all summer?” the answer is simple - it is the root.

In the second year of vegetative development, parsley grows a root crop. It is formed from the lower part of the stem and the main root. The root crop has the shape of a cone. It tapers towards the bottom.

In the second year, leaf parsley continues to develop a powerful root system, but it does not transform into a root crop.

In the second year, all the necessary substances accumulate in the roots, and at the end of June the crop should bloom. Umbrellas appear on the stem. On each one you can see a large number of flowers of the same color. Each flower is yellow in color with an emerald tint. Culture can decorate a garden. After 50-60 days, brown seeds form on the umbrellas, which are later used for planting.

If we talk about how many times parsley bears fruit in its life, then the answer is clear. The crop can produce fruits once - they are formed in the second year of the growing season. Parsley grows in one place for 2 years.

Additional Information. It is believed that parsley acquired its name thanks to the Greeks. They named the plant "petros", which translates as stone. This spicy herb grows wild in Greece. It can be seen on the rocky shores of the Mediterranean Sea.

What determines the growth of parsley?

Experienced gardeners know that the rapid growth of parsley depends on various factors:

1. It grows best in fertile, loose soil. Organic fertilizers are applied to the garden bed before planting;
2. The place for the spice is chosen to be sunny, mostly without drafts;
3. An important condition for good crop growth is pre-soaking the seeds in water for several days. Afterwards, the seeds are treated with a solution of manganese, a growth stimulator;
4. For fast growing seeds are planted in wet soil to a depth of 1-3 cm. Then they are covered with soil and watered again;
5. The seedlings need to be thinned out so that the herb can grow strong and juicy;
6. Greens need to be weeded, loosened, and watered in a timely manner;
7. Several times during the summer, the spice can be fed with complex fertilizer. You need to care for the crop for as long as the parsley grows, that is, for 2 years.

This spicy herb is a tasty seasoning for a variety of dishes; it is used to make freshly squeezed healthy juice. Knowing how much parsley grows, gardeners can obtain seeds on their own and grow the crop on their own plot at no cost.