Growing parsley in the garden. “Coniferous Phytoumbrella”, “Rakurs”, “Pinocid” - unique preparations for the health and beauty of coniferous plants

Some gardeners are able to turn growing parsley into... profitable business. How do they manage to large quantities grow lush, beautiful parsley suitable for sale? You have probably asked yourself this question more than once, watching the weak, unpresentable-looking sprouts of greenery on your windowsill. Even if it is not always possible to grow for personal consumption good parsley, then how to achieve regular harvests in order to make money selling fresh herbs?

Secrets to successfully growing parsley

Growing parsley for sale is a promising type of business, because the demand for products continues all year round, increasing several times from autumn to spring. very popular among housewives, but not everyone has the opportunity to grow greens for personal consumption summer cottage or on the windowsill at home, and not every housewife wants to tinker with crops - it’s much easier and faster to buy fresh herbs.

So, by knowing how to grow parsley in large quantities, you can increase your income doing what you enjoy without making a significant initial investment.

Video about growing fresh herbs

If you are determined to start selling fresh parsley, you cannot do without a greenhouse, because the main demand for greens occurs in the cold season, and you cannot grow a lot of parsley on windowsills. A greenhouse will be needed only in the spring, for the period of greenery sprouting; in winter, a glazed heated greenhouse is needed.

Next, you need to carefully study and determine which ones are best suited for growing for sale. The most popular are leaf varieties: greens with ordinary leaves used for cooking, and varieties with curly leaves serve as an excellent decoration for dishes. Root vegetables, although no less useful than parsley, are almost never in demand, so spending time on growing root varieties is simply unprofitable (despite the low competition in this niche).

The most popular are leaf varieties

Keep in mind that even the highest quality seeds have a germination rate of about 70%, which means it is better to increase the seeding rate and then thin out those seedlings that are weaker. You will be able to see the first shoots after sowing in about 15 days; you can cut the first crop 60-85 days after germination, depending on the variety. You will be able to achieve results faster if, instead of sowing seeds, you use forcing greens from parsley roots.

For a continuous supply of fresh herbs, plant parsley with different terms ripeness every two to three weeks.

Parsley - growing and care in greenhouse conditions

The technology for growing parsley is not complicated; you just need to plant the roots correctly or sow the seeds and provide the plants with suitable conditions for further growth. By following the instructions, you will definitely achieve success in growing parsley different varieties.

Video about the secrets of growing parsley

Instructions on how to grow parsley:

• because the essential oils significantly slow down seed germination; before sowing, parsley seeds should be soaked in water for half an hour and left to germinate in a gauze bag for five days,
• seeds with sprouts that have hatched are slightly dried and sown in moistened soil in rows;
• to grow parsley for sale, leave a distance of 30 cm between the grooves, sowing the seeds in two rows, the seeds are buried 1 cm;
• after sowing, water the ground and leave the parsley to germinate;
• as soon as the shoots appear, thin out the plants so that there is 8 cm between them;
• Water the parsley regularly, trying to avoid stagnation of water;
• carefully loosen the soil and feed the plants with mineral fertilizers;
• When it's time to harvest, cut the stems close to the ground - the greenery grows back very quickly.

When it's time to harvest, cut the stems close to the ground - the greenery grows back very quickly

To reduce costs, buy parsley seeds from wholesale stores. Additional expenses may only be required for the purchase of fertilizers and additional illumination of parsley fluorescent lamps V winter months when daylight hours are very short. Otherwise, growing parsley can hardly be called a costly business. On the contrary, when minimum investment you can easily make a good profit.

Growing greens in open ground– a natural process for most owners summer cottages. Landing aromatic herbs, including different varieties of parsley, is considered perhaps the simplest procedure. Of course, this does not mean that plants do not need at least minimal care. How to create the prerequisites for receiving abundant and healthy harvest parsley - the article with photos will tell you in detail.

Description: varieties and varieties of parsley

An experienced gardener will distinguish the varieties of this crop even from a photo. Parsley happens:

1. Stem. Grown for its aromatic foliage. Varieties: with smooth leaves - Breeze, Bogatyr, etc.; with curly hair – Astra, Triplex, etc.
2. Root. Greens are rarely cut from it, giving the opportunity to ripen the root crop, which is used for marinades and pickles. Varieties: Harvest; Spicy; Sugar, etc.

Parsley shoots

Planting a plant in the country

Loose, neutral or slightly acidified soil is suitable for growing parsley. The planting site should be in the sun, but partial shade can also be selected. It is better to prepare the beds in the fall, digging them up along with organic matter and mineral fertilizers. The seeds are kept in water or a weak solution of manganese for 24 hours. Then they are placed in cheesecloth and germinated until sprouts appear white.

Advice. To make the seeds germinate faster, soak them for 4 hours in milk and then in potassium permanganate.

To prevent diseases and pests, some summer residents recommend heating the seed in a thermos with hot water(t…+45…+50 oC). The seedlings are placed in grooves 1-2 cm deep at a distance of about 15 cm from each other. After this, three times, with an interval of 15 minutes, sprinkle the grooves with fine quicklime. The soil is lightly compacted and mulched with compost.

You can sow dry seeds, but they will sprout a week later. This method is more suitable for winter sowing in open ground. If you want to pick fresh, aromatic herbs from spring to late fall, use the conveyor planting method. To do this, sow parsley twice a month.

Attention! IN northern regions Parsley is sometimes grown by seedling method in peat pots. Caring for young shoots before planting them in the ground is approximately the same as caring for seedlings of other crops.

Parsley care

Basic care techniques are standard for most crops growing in open ground:

• watering;
• loosening the soil;
• weed removal;
• thinning;
• fertilizing;
• prevention of the proliferation of diseases and pests.

Parsley seedlings need to be thinned out

Leaf parsley is more demanding on watering than root parsley. Irrigate it with warm, settled water early in the morning or after sunset. After about a day, loosen the soil and remove weeds, which are especially harmful to young shoots. If you regularly harvest your greens, the thinning process will take care of itself. Root varieties need to be pulled up regardless of whether you take leaves from them. For the first time, leave a space between plants of 3 cm, then 5-10 cm.

Fertilizer and fertilizing of crops

The composition of fertilizers depends on the plant variety:

1. If you are growing leaf crop, prepare saltpeter or other preparation containing nitrogen. This will help the plant grow lush greenery. Nitrate consumption is 50-60 g per 10 square meters. m. Use ready-made products according to instructions.
2. Root parsley needs fertilizers with phosphorus and potassium. In spring it could be any mineral supplement, which contains these elements. At the end of summer, add 50 g of potassium salt and 70 g of superphosphate to the soil. This amount is calculated for 10 sq. m.

Attention! If you feed root parsley with nitrogen fertilizer in the fall, it will become a source of nitrates.

Plant propagation by seeds. Winter forcing of greens from root crops

Even root varieties of parsley can only be propagated by seed. The material is collected in the 2nd year. Plants with seed pods are mowed down and laid to dry. After this, they are threshed, dried and removed from the husks and impurities.

Advice. Parsley seeds are suitable for propagation within 2-3 years after collection.

If you don’t want to wait for spring to sow and want to get fragrant greens by New Year's holidays, do this:

1. In the fall (towards the end of October), dig up root vegetables from open ground. Their length should be at least 5 cm, width - about 4 cm. Please note that this growing method is only suitable for root varieties.
2. Disinfect the container with potassium permanganate.
3. Place drainage at the bottom, then add nutrient mixture. Moisturize it.
4. Plant the roots close to each other. Leave only the heads on the surface.
5. Lightly compact the soil. Next - abundant watering.

At first, keep the container in a cool place and keep the root vegetables moderately moist. When sprouts appear, transfer the container to a warm place (about +20C). Light and water the parsley well. With proper care, you will begin to harvest in about 2 months.

Parsley seeds

Diseases and pests. Fighting methods

1. Powdery mildew. To combat the disease, it is advisable to use biological products - for example, Fitosporin.
2. Stolbur. Parsley plantings require careful care: removal of weeds, treatment with herbicides. The vector of the disease is the leafhopper. Do not allow it to appear and multiply in the garden.
3. White spotting. It is recommended to treat twice during July with Energen solution (20 drops per 1 liter of water).
4. Rust. Treatment is the same as in the case of white spotting.

Pests:

Advice. To be effective, fight the root cause by destroying insects first on carrots, onions, garlic, and melons.

Parsley: combination with other plants

Asparagus, garlic, sweet and hot peppers will coexist well with parsley in the same bed. Often there is a combination of this crop with tomatoes, cucumbers and legumes. If you are growing different varieties of cabbage, feel free to sow aromatic greens between the rows. It will be successful in its proximity to onions and leeks in open ground.

Attention! The combination with other Umbelliferae - carrots, coriander, dill, cilantro, fennel, etc. is considered controversial. Planting parsley in the place where “relatives” grew is not recommended. The best predecessors are tomatoes, zucchini, squash, cucumbers, all types of cabbage, onions, potatoes.

Parsley can be sown not only in the garden, but also in the flower garden - for example, next to roses, daisies, cosmos and snapdragons. Border from fragrant herb will protect around the beds delicious berries from the invasion. The only thing you should avoid is joint planting with corn and asters. With such a variety of combinations, you can sow parsley every time different areas. This corresponds to the rules of agricultural technology, because crops should be planted in the same place at intervals of 4-5 years. Of course, the land will not be empty at this time: potatoes, onions, garlic, tomatoes and legumes grow well after parsley.

Growing parsley in open ground: video

Growing parsley: photo

Plant parsley (lat. Petroselinum) belongs to a small genus of herbaceous biennials of the Apiaceae (Celeryaceae) family. The island of Sardinia is considered the birthplace of parsley. The first mentions of this culture were found in ancient Egyptian papyri: according to legend, parsley sprouted from the blood that flowed from the eye of Horus, the son of the god Osiris, torn out by the evil Set. IN wildlife parsley grass grows along the coast Mediterranean Sea, in cultivation, leaf and root parsley is grown in the northern States and southern Canada, as well as throughout continental Europe with the exception of Scandinavia, and root parsley is more popular, since in addition to the root vegetable it also produces greens.

Planting and caring for parsley (in brief)

• Landing: sowing seeds in open ground - before winter (from the second half of October) or in spring (from the second half of April), and then every two weeks until the end of July using a conveyor method.
• Lighting: bright sunlight.
• The soil: light, loose, fertile, not very wet sandy loam or loamy, with a pH value of 6.5-7.0.
• Watering: early in the morning or after sunset. Root parsley is watered 2 times during the growing season, leaf parsley - much more often.
• Feeding: Nitrogen fertilizers for leaf parsley are applied 2 times per season, root varieties are fed with full mineral fertilizer at the beginning of growth, and in August - only with potassium-phosphorus fertilizer.
• Reproduction: seed.
• Pests: melon aphids, carrot flies, carrot psyllids, stem nematodes, slugs.
• Diseases: rust, cercospora (early burn), septoria (white spot), alternaria (black rot), stolbur and powdery mildew.

Read more about growing parsley below.

Parsley plant - description

Parsley is represented by annual and biennial herbs with an erect stem. Parsley leaves are double or triple pinnate. The flowers have heart-shaped whitish or greenish-yellow petals, sometimes having a reddish tint at the base. The parsley fruit is ovoid, compressed from the sides. The plant is moisture-loving and cold-resistant, parsley seeds germinate at temperatures from 1 to 5 ºC, and seedlings normally tolerate frosts down to -9 ºC, so in areas with warm temperatures mild winters There is no need to dig up parsley root from the ground in the fall.

In the first year, the plant forms only a root crop, similar to carrots, but whitish or yellowish in color, and a rosette of leaves. Root parsley produces seeds in the second year. The root vegetables of the plant help heal wounds, preserve vision, strengthen gums, and stimulate renal activity. They contain salts of iron, potassium and phosphorus. Parsley roots are used as a spice for making marinades and brines for canning, and for preparing soups.

Leaf parsley does not form a root fruit, although root system it is developed and branched. Parsley is used in food as component salads, a spicy addition to side dishes and first courses, to fish. It is consumed not only fresh, but also dried and frozen, because when proper storage useful material plants are stored for a year.

Parsley is also in demand in medicine and cosmetology. In this article we will tell you how to grow parsley correctly, when to sow parsley in open ground, how to grow parsley on a windowsill and whether parsley can be grown in a greenhouse. In addition, we are preparing to publish an article on growing dill on the website - don’t miss it, because if you know how to grow dill and parsley in the ground and at home, you will have the vitamins your body needs all year round.

Planting parsley

When to plant parsley

Do not complicate your life by growing parsley seedlings, although under certain conditions this method of propagation is justified; it is better to grow it from seeds without seedlings. Sowing parsley in open ground is carried out in the second half of April or in the fall, from the second half of October. In order to have it fresh for the table all summer, leaf parsley can be sown in a conveyor method - every two weeks until the end of July.

The site for the crop is chosen to be well-lit, with light, loose, fertile and not too wet soil. Light loams and sandy loams with a hydrogen index of 6.5-7.0 units are most suitable for parsley. It is not advisable to sow parsley in a place where groundwater lie too high. If in your area they lie close to the surface, you can do it for parsley raised beds. Good predecessors for the crop are onions, tomatoes, zucchini and squash, potatoes, cabbage and cucumbers. Do not grow parsley after the Umbrella plants (carrots, parsley, celery, fennel, coriander, dill and others), but together with them - please: parsley and dill, parsley and carrots, parsley and cilantro, and so on can grow in the same bed at the same time . Parsley grows well in the same area with legumes, cucumbers and tomatoes.

How to plant parsley

Planting parsley in the spring requires advance preparation of the site, which is carried out in the fall. If you sow parsley in the fall, prepare the soil for the crop at least two to three weeks before sowing.

Growing fodder parsley requires adding manure to the soil, but not before sowing parsley, but a year before, before growing the predecessor crop. Green parsley(leaf), on the contrary, grows well on manure. It is applied in the fall for digging in the amount of 4-5 kg ​​per m². Instead of manure, you can use compost in the same quantities. In addition to organic matter, complex mineral fertilizer is applied to poor soil, but this is done in the spring, immediately before planting. If you are planning to sow parsley before winter, then add mineral fertilizers into the ground along with manure or compost.

Since dry parsley seeds germinate slowly, soak them in water for half an hour and then dry them so that they crumble rather than stick to your hands. Make grooves in the garden bed 1-1.5 cm deep at a distance of half a meter from one another, water them well warm water, and when it is absorbed, sow seeds in them, fill the grooves with soil and compact it. Parsley usually sprouts in two to three weeks. Pre-winter sowing carried out with dry seeds, after which the bed is mulched with peat or humus.

Pests and diseases of parsley

Parsley diseases

Like other crops, parsley can suffer from various diseases. Parsley is most often affected by:

Powdery mildew – fungal disease, the symptoms of which look like loose, almost white coating on the above-ground parts of the plant. As the disease progresses, black dots appear on the plaque - the fruiting bodies of the fungus. The reproductive capacity of affected plants is sharply reduced. The development of the disease is provoked by rainy weather with sudden changes in temperature.

Control measures. After harvesting, collect and remove all plant debris from the area. Treat the area with Bayleton in accordance with the instructions;

Stolbur- a disease that causes chlorosis on the edges of leaves on the lower tiers of bushes. As the disease progresses, the edges of the leaves become red, then the redness spreads over the entire leaf. The turgor of root crops decreases and they are poorly stored. The disease is carried by leafhoppers; the first symptoms appear in late July or early August.

Control measures. To minimize the risk of infection, do not allow leafhoppers to appear on the site, fight weed grass, dig up the area and treat the plants with herbicides;

Alternaria blight, or black rot affects plants both in the beds and during storage. IN initial stage the disease can manifest itself in the form of a “black leg”: the root collar of plants is affected, and if the disease is not dealt with, it can soon affect the trunk, after which the plant turns yellow and dies. After the above-ground part, the disease can also affect the root crop. The disease usually begins in places of microtrauma - in cracks, cuts or scratches.

Control measures. Maintain crop rotation, remove and burn plant residues from the site. Treat the plants when the tops reach a height of 10-12 cm with a solution of 40 g of the drug Hom in 10 liters of water, and in mid-summer scatter the drug Barrier around the root crops at the rate of 1 tablespoon per m² of bed;

White spotting, or parsley septoria a fungal disease that affects the leaves, leaf petioles and stems of the plant. In the middle of summer lower leaves parsley appears brown spots, which lighten over time, only the border around them remains dark. Gradually the disease spreads to the upper leaves. As the disease progresses, the leaves turn yellow and dry, the petioles break, which negatively affects the yield of the crop.

Control measures. At the end of the growing season, destroy plant debris and dig up the area. Before sowing, warm the seeds at a temperature of 45-50 ºC. In the first ten days of July, twice with an interval of 10 days, treat the parsley leaves with a solution of 20 drops of Energen in a liter of water;

Rust It affects parsley most often in early summer: reddish-brown spots appear on the underside of the leaves, gradually merging with each other. As a result, the leaves turn yellow prematurely, dry out, and lose their taste.

Control measures. Treat plants in the same way as for white spot disease;

Cercospora blight, or early burn, looks like irregular shape yellowish or brown spots up to 6 mm in diameter on the leaves and stems of plants. During high humidity the spots are covered with a grayish coating. Affected plants are stunted, their leaves turn yellow and dry out. Warm and humid weather during the day, foggy nights and heavy morning dew contribute to the development of the disease.

Control measures. At the beginning of the development of the disease, treat the area with one percent Bordeaux mixture. If necessary, several such treatments can be carried out at intervals of 10-12 days. The last spraying is carried out no later than two weeks before harvesting the parsley.

In addition to the diseases described, felt and white rot, peronosporosis (downy mildew), aster jaundice and other diseases.

Parsley pests

Most often, the following pests cause trouble for umbrella plants, including parsley:

carrot psyllid – small insect, feeding on parsley juice. The psyllid larvae also suck the juices out of the plant: they wrap themselves in leaves, and the plant looks like a terry plant. These pests are destroyed by double treating parsley with Iskra, Iskra Bio, Fitoferm or Karbofos in May, when adults appear en masse, and in June, when larvae appear;

Stem nematode is a small worm up to 1.5 mm long that lays eggs in parsley tissue. Both the nematode and its children suck the sap from the plants, causing the affected parts to lag behind in growth, become distorted and die. For preventive purposes, before sowing, parsley seeds are heated for 15 minutes in a thermos with hot water - 45-50 ºC. After harvesting, the site is dug up deeply. And, of course, crop rotation is mandatory;

carrot fly- a shimmering green insect up to 5 mm long, preferring a humid environment. If it starts in an area with parsley, the plants will begin to lag behind in development, the leaves will acquire a red-violet hue, then turn yellow and dry out. The proximity of parsley to carrot beds increases the risk of flies, since flies flock to the smell carrot tops. To mask the aroma that is attractive to pests, spray the carrots with a solution of a tablespoon of ground red or black pepper and one teaspoon liquid soap in 10 liters of water. Or sprinkle a mixture of one part naphthalene and 10 parts sand between the rows. Since the fly overwinters in the soil, after harvesting it is advisable to carry out a deep autumn digging of the site;

melon aphid- an omnivorous pest that appears in the garden at the end of June and is capable of reproducing in growing season up to 10 generations, which, located on the underside of leaves, flowers and shoots, suck juices from the plant. As a result, the parsley stops growing and dies. But that's not all the trouble: aphids are carriers of viruses and bacteria, which there is no way to get rid of yet. To minimize the risk, immediately destroy all weeds as soon as they appear, remove and burn yellowed parts of plants, and dig the area deeply after harvesting. As soon as you notice aphids on parsley, treat the area with a solution of 40 g laundry soap or any other soap in 10 liters of water. If necessary, the treatment is repeated 2-3 times with an interval of 5 days.

Types and varieties of parsley

As we have already written, two types of parsley are grown in culture - root and leaf. Leaf parsley has two varieties - smooth and curly, which differ only in appearance. Parsley varieties are divided according to ripening time. We invite you to get acquainted with the best varieties parsley

Smooth leaf parsley varieties

• Gloria– early ripening productive variety for growing in greenhouses and in open ground with a low rosette and large leaves. Grown for consumption in fresh and for preparations for the winter;
• Bogatyr– a fragrant, productive variety that grows well after cutting. The leaves are large, triangular, dark green, on long petioles. Ripening time is from 70 to 80 days;
• Hamburger- one of the new varieties of medium height with delicate fragrant leaves of bright green color. The ripening period is from 75 to 90 days. Used fresh and dried;
• Carnival– a high-yielding variety with fragrant dark green leaves of medium size on long petioles that grow well after cutting. No more than 60 days pass from emergence to harvest.

Also in demand in culture are the varieties Italian Giant, Green Crystal, Appetizing, Fragrant Wall, Rosava, Green carpet and others.

Curly varieties of leaf parsley

• Mooskrause 2– German compact variety with strongly corrugated, aromatic leaves of dark green color. No more than 40 days pass from cutting to the growth of new leaves. Parsley of this variety tolerates drought and low temperatures well;
• Bravo- a variety with long vertical stems that are easy to harvest. The leaves are heavily ruffled, bright green, very fragrant;
• Aster– an early productive variety with grooved leaves collected in dense rosettes. The leaves grow back quickly after cutting. The variety is grown both in open and closed ground;
• Esmeralda– a mid-season variety whose greenery grows back well after cutting. The mass of the bush reaches 50 g. The rosette contains 25-30 curly leaves on short petioles;
• Breeze – tall variety with a rosette height of up to 75 cm, the ripening time of which is about 80 days, and the weight of one plant reaches 60 g. The greenery is tender, and after cutting it retains a fresh appearance for a long time.

The varieties Frize, Curly, Triplex, Cinderella, Element, Claudia, Moskurland, Slava Erfurt, Kaderava, Darki are also popular.

Varieties of root parsley

• Sugar- an early productive variety with dense conical grayish-white root crops up to 30 cm long, up to 6.5 cm in diameter and weighing up to 60 g. The pulp is white with excellent taste with a yellowish center. The time interval from the emergence of seedlings to the onset of technical ripeness is 85-100 days;
• Alba– a late-harvesting variety with root crops of excellent taste, reaching a weight of 300 g. The advantages of the variety are also that the root crops do not have lateral roots, and they are perfectly stored;
• Bordovikskaya – late-ripening variety, a root vegetable shaped like a white carrot, weighing up to 200 g. The pulp is also white and aromatic. When properly stored, the variety has excellent shelf life;
• Harvest– mid-season, disease resistant winter-hardy variety, reaching its technical ripeness in 130 days from the moment of emergence. Juicy root vegetables reach a length of 20 cm;
• The final– a mid-ripening, productive variety with root crops of excellent taste, up to 23 cm long, weighing up to 200 g in the shape of an elongated cone.

In addition to those described, popular varieties of root parsley are Konica, Lekar, Igl, Good morning, Tops and Roots, Berlinia and Piquant.

Properties of parsley

Beneficial properties of parsley

Fresh parsley not only delights our taste, but also saturates the body. necessary elements and vitamins. No wonder the ancient Egyptians valued this plant worth its weight in gold. Today, parsley is as in demand as it was hundreds of centuries ago, in cooking, medicine, and cosmetology. What are the benefits of parsley? What vitamins in parsley make it indispensable for human body? What's her healing properties?

Few people know that parsley contains as much carotene as carrots, and it contains no less vitamin C than lemon. Daily norm ascorbic acid is contained in only 50 g of parsley. In addition to vitamins A and C, parsley contains vitamins B1, B2, B12, PP, as well as folic acid, fatty acid, magnesium, phosphorus, iron, potassium and calcium. Thanks to the vitamins and elements contained in parsley, it:

• helps improve the functioning of the thyroid gland and adrenal glands;
• improves metabolism;
• strengthens blood vessels;
• has an anti-inflammatory effect;
• strengthens gums;
• stimulates brain function and improves oxygen metabolism;
• regulates appetite and feeling of fullness;
• has a beneficial effect on vision;
• effective in the treatment of nephritis and diseases of the genitourinary system;
• Helps overcome depression and restore strength.

Parsley juice, infusions and decoctions are used to treat diseases. Parsley juice is used to treat respiratory, heart and eye diseases. When treating diseases of the optic nerve system, drinking parsley juice mixed with carrot juice in a ratio of 1:3 has a good effect. And the combination of “parsley and garlic” is an excellent diuretic, used primarily to stabilize high pressure. In addition, drugs that combine the healing properties of these two crops stabilize cholesterol levels, have an antiviral effect, cleanse the body of toxins, reduce excessive blood clotting and protect against cardiovascular diseases.

Parsley can whiten the skin and make bright freckles and age spots less noticeable - extracts from parsley are used to prepare whitening creams. Parsley relieves swelling, treats insect bites and bruises, promotes scarring of ulcers and fistulas.

Parsley extract, decoctions, infusions and oil help get rid of female diseases - menstrual irregularities, pain during menstruation, and improve physical and mental condition during menopause. As for the male body, the use of parsley preparations relieves pain during inflammation of the prostate gland and has a general strengthening effect on the entire body.

Decoction of parsley roots: pour two tablespoons of crushed roots of the plant into a glass of boiling water and cook for a minute, then cover and allow to cool. Drink 1-2 tablespoons three times a day before meals for anemia, malaria, prostatitis, intestinal disorders, increased gas formation and to stimulate the immune system.

Fresh aromatic herbs are one of those products that you want to have on your table all year round. Growing parsley does not require much effort and expense, but it will replenish the body with such important microelements. Almost every summer resident has a garden bed on his property in which this greenery grows. Two forms of it are grown in culture - root parsley and leaf parsley, which comes with ordinary or curly leaves.

Growing any of them is not at all difficult, but many prefer the root one for its versatility.

And if there is a greenhouse or greenhouse on the site, then you can even eat parsley in winter, using both its roots and leaves.

Requirements for various growing conditions in a greenhouse

Agricultural technology does not contain any special intricate secrets. She loves well-lit, fertile and not waterlogged soils. Greens are resistant to light frosts. It can withstand even short-term frosts without damaging the crop. Still, it is not recommended to plant hardy parsley before the end of January.

During the vigorous growth of green mass, parsley requires a temperature within + 10-12ºС. When the air outside warms up enough, the plant may feel uncomfortable, so the greenhouse must be ventilated in a timely manner.

Parsley, which is planned to be grown in winter period, the following care and conditions must be provided:

1. Provide artificial lighting in sufficient quantity.
2. Water moderately and only after the soil has completely dried.
3. Provide humidity that is comfortable for parsley, which is at least 75%.
4. Avoid significant temperature changes.
5. Ventilate the greenhouse in a timely manner.

Parsley doesn't have special requirements to fertilize the soil. For her proper care both ready-made store-bought mixtures and natural methods enriching the soil with necessary elements and substances.

Return to contents

Technology of growing crops in a greenhouse

Types of parsley: a – root, b – sugar, c – leaf.

Gardeners most often grow parsley by forcing its roots. Sowing seeds is often the least economical option. For forced cultivation, roots of any crop varieties are used. Optimal length the root is up to 8 cm, and the thickness is about 5 cm. It is better to cut off roots that are too long.

To grow parsley this way, you must do the following:

1. Prepare the roots. All tops are cut off from them and kept in sand at a temperature of +2ºС.
2. Make furrows in the soil at a distance of 15-20 cm from each other.
3. Fill them with water and place the parsley roots in them at an angle of 45° at a distance of 5 cm between the plants.
4. Sprinkle root vegetables with soil. In this case, the neck and head should remain above its surface.
5. Compact the soil and water.

Further care is simple. It comes down to regular watering and maintaining optimal temperature. After about a month of proper care, the leaves reach a height of 20-25 cm. At this time, it will be possible to cut the first greens.

Growing parsley from seeds is quite different. Planting material pre-conditioned at room temperature in double-folded gauze until the first sprouts appear. Then these sprouted seeds must be kept for 10 days at a temperature of +1ºС. Thanks to such actions, the plant will become stronger, and the first portion of greenery will appear much faster.

Further growing of this greenery from seeds and its care is not difficult: the prepared seeds are transplanted into the ground at a distance of 5 cm from each other and immediately watered. The emerging shoots are thinned out, leaving the strongest and healthiest ones. The next stage of cultivation comes down to maintaining temperature, humidity, providing lighting and removing weeds.