Curly or garden parsley

This plant came to us from the shores of the Mediterranean Sea. The ancient Greeks and Romans knew "petroselinum" (growing on stone) as a wild plant. Later it began to be cultivated as an ornamental crop. For a long time, parsley for the Hellenes was a symbol of sadness and sadness. Wreaths were woven from it and bouquets were made.

Only in the Middle Ages did the plant begin to be used as a seasoning and healing agent.

At the moment, parsley is cultivated everywhere. In Russia it has been grown since the 15th century under the name “petrosilium grass”.

The generic name is derived from the Greek words petros - stone and selinon - celery. The ancient Greeks called this plant stone celery. The species definition translated from Latin is curly due to the strong branching of the stem.

Parsley is a biennial herbaceous plant with a spindle-shaped tap root. In the first year, it forms a basal rosette of long-petioled, double-, triple-pinnately dissected leaves, and the next year - an erect, branched stem reaching a height of 30-100 cm. The stem leaves are alternate. The flowers are yellow-green, small, collected in 10-20-rayed complex umbels with general and private involucres. The fruits are grayish-brown drupes, splitting into 2 half-fruits when ripe. All plants have a unique smell.

Blooms in June – July. The fruits ripen in July–August.

It is grown as a garden herb throughout almost the entire territory of Russia. There are two varieties of parsley: leaf and root. The latter has a thicker root.

Purchase and storage

Bunches of parsley are available for sale (almost all year round). Of course, winter greenhouse parsley is significantly inferior to summer parsley in terms of the content of nutrients, but what it contains is enough to replenish our meager winter vitamin diet. A bunch of parsley, wrapped in a clean sheet of paper and placed in a plastic bag, can be stored in the refrigerator for quite a long time (up to 1 month).

Parsley roots are stored like other root vegetables - carrots, beets, celery: in sand in the basement.

Collection and drying

The leaves and roots of parsley are used as food and medicine, but its fruits are used in medicine, especially in collections. They are collected at the moment when half of the fruits in the umbrellas become dry. The plants are cut and dried in the sun on tarpaulin, paper, etc. After drying, the tops of the plants are threshed and the fruits are separated using a sieve and then winnowed.

The smell of medicinal raw materials is peculiar. The taste is spicy.

Chemical composition

Parsley is unusually rich in nutrients.

Parsley fruits contain up to 6% essential oil, which includes apiol, myristicin, apiolic acid, allyltetramethoxybenzene, pinene, etc. In addition, there is a fatty oil consisting mainly of petroselinic acid glycerides and contains flavonoids (apiin, luteolin-7- apiaglucoside, chrysoeriol-7-apiofuranoside o-glucoside, isorhamnetin-3,7-diglucoside, graveobioside, naringenin, kaempferol and quercetin); Bergapten and coumarin were also found. Parsley roots contain carbohydrates (glucose, fructose), proteins, fiber, nitrogen-containing substances, a set of trace elements and mineral salts and, above all, potassium, calcium and phosphorus salts.

Parsley is a small pharmacy.

Action and application

Parsley is saturated with aromatic substances, which, on the one hand, have a stimulating effect on the nervous system and appetite, and on the other hand, they counteract rotting and have an anti-inflammatory effect. Since volatile aromatic substances are lost during cooking, parsley must be consumed fresh.

Apiol and myristicin of parsley have a diuretic and antispasmodic effect, increase the tone of the smooth muscles of the uterus, intestines and bladder, stimulate the secretion of gastric glands, increase appetite and improve digestion, suppress fermentation processes in the intestines. Flavonoids have a choleretic effect.

Parsley eliminates bad breath, has a bactericidal effect, and is therefore useful for inflammatory processes in the oral mucosa.

A handful of parsley is equal to a handful of gold, says popular wisdom. Or this: He who chews parsley lives long!

Prostate adenoma

Infuse 1 tablespoon of grated parsley roots in 1.5 cups of boiling water for 10 hours. Drink the entire infusion during the day at a dose of 1 tablespoon per dose.

Atherosclerosis

Eat parsley.

Gastritis with low and zero acidity of gastric juice

Leave 3 teaspoons of chopped parsley roots (fresh or dry) in 1 cup of boiling water for 10 hours. Drink 1 tablespoon 4 times a day half an hour before meals.

Hemoglobin

To increase it, you need to eat fresh herbs and parsley roots. Acts like black and red fish caviar.

Diabetes mellitus

Eating parsley reduces blood sugar.

Urinary retention

Brew 100 g of parsley root with 1 liter of boiling water, leave for 1 hour. Drink half a glass per day per day. Improvement occurs after 10 days.

Or pour boiled water over 800 g of greens and chop. Pour in enough milk to cover the parsley and let the milk melt in the oven. The remaining mixture is taken 1-2 tablespoons every hour. The dose is calculated per day.

The same remedy is used for pyelonephritis.

Stones in the liver and gall bladder

Pour 20 g of chopped parsley leaves and roots into 1 glass of boiling water and leave for 1 hour. Take 1/3 cup 3 times a day half an hour before meals. The same is used for cholecystitis.

Kidney and bladder stones

Take 1 kg of fresh parsley with roots and one large celery root. Finely chop, add 1 kg of natural bee honey and 1 liter of water. Bring to a boil over low heat, stirring. Add another 1 liter of water and bring to a boil again. Cool. The resulting syrup is taken 3 tablespoons half an hour before meals.

Adrenal glands

To maintain their normal function, eat more parsley.

Measles, scarlet fever, chickenpox, smallpox

Pour 1 tablespoon of root into 1 cup of boiling water. Leave for 7 hours. Drink 1 tablespoon 4 times a day half an hour before meals.

Blood

Parsley promotes blood clotting.

Dark spots

Pass the greens and parsley root through a meat grinder. Apply the paste to the spots for 20 minutes 3 times a day. The spots disappear within a week.

Edema

Pour 1 cup of chopped herbs and parsley root into 2 cups of boiling water. Leave overnight. In the morning, filter the infusion and add the juice of one medium-sized lemon. Drink 1 tablespoon 5 times a day. After 2 days, take a break for 2-3 days and continue taking it.

Obesity

Parsley root is eaten.

Heart defects (decompensated)

The use of parsley is effective, as it has a diuretic and choleretic effect, which reduces congestion.

Eczema

Lubricate with a mixture of apple cider vinegar and parsley juice.

Thyroid

Its activity is improved by eating parsley.

Stomach ulcer

Mix equal quantities of parsley leaves and roots, unpeeled lemon (passed through a meat grinder) and natural honey. Take 1 tablespoon 3 times a day half an hour before meals.

For winter treatment

For winter treatment, parsley is grown in a window. To do this, roots are dug up in the fall, at least 2 cm thick. If they are long, then the lower part is trimmed, the roots are allowed to harden somewhat if they are cut off, and they are planted at a distance of 4-5 cm from each other. You can grow parsley in flower pots. If the soil is fertile, then parsley requires very little care - it needs to be watered once a week.

Infusion

The fruits are used in the form of an infusion, which is prepared at home by infusing 1/2 teaspoon of crushed or crushed fruits in 2 cups of boiling water in a thermos overnight. The resulting extract is drunk in 3-4 doses throughout the day. Prescribed for edema of cardiac origin, kidney stones, inflammatory processes in the bladder - acute and chronic cystitis, especially accompanied by pain associated with spasms of smooth muscles, menstrual irregularities, and colitis.

In the absence of menstruation

If you have been missing your period for a long time, it is useful to drink a decoction of parsley seeds with the addition of rue herb. Take 2 g of parsley seeds and 1 g of rue herb in 1.5 glasses of water, cook for 7-10 minutes. Drink in sips, drinking everything in a day, or half a glass 2 times a day. Parsley seed oil (pharmaceutical) was used in a dose of 0.5 g in water as a means of intensifying menstruation.

Attention!

You should not think that parsley can find its way into your menu without restrictions.

Parsley preparations irritate the kidney parenchyma, so it is contraindicated in nephritis.

Parsley is dangerous for women prone to frequent miscarriages. During pregnancy, it is necessary to exclude it completely, since parsley stimulates the smooth muscles of the uterus and can lead to premature birth.

Application in cosmetics

Freshly picked and dried parsley, its juice, roots and seeds are used in cosmetics. Masks, lotions, infusions and decoctions for rubbing and compresses are prepared from them. To preserve the juice, add 15-20% alcohol to it and store it in a cool place.

• Wrap 1 teaspoon of finely chopped parsley in cellophane and freeze in the refrigerator. Wipe your face and neck with it. This refreshes the skin, especially on hot days.
• Fresh parsley juice (put the greens through a meat grinder or juicer) is used for pimples and acne on the face and body. First clean the skin with a cotton swab moistened with toilet milk and lubricate the affected areas with the juice. The procedure is recommended to be carried out 2-3 times a day for a month.
• Rubbing the face with frozen juice whitens and refreshes the skin. After wiping, leave the juice on the face for 15-20 minutes, then rinse with water and lubricate the face with nourishing cream.
• In the cold season, to prevent chapping, the skin is wiped with a cotton swab dipped in a warm infusion of parsley and dill.
• To cleanse oily facial skin, you can prepare the following lotion: pour a tablespoon of dried parsley roots and leaves with a glass of boiling water, boil in a water bath for 20-30 minutes, leave for an hour, strain, add 1/2 glass of white wine. You can use fresh parsley instead of dried parsley.
• Refreshes the skin, protects from the appearance of wrinkles, and brightens it with the following decoction: boil a tablespoon of chopped roots and leaves of parsley and 2 glasses of water over low heat for 15-30 minutes, strain. The decoction is used to wipe the face, neck and hands in the morning and evening.
• Chop a bunch of parsley, let it brew for 12 hours in 0.5 liters of cold water, strain. Wipe the skin of the face with the infusion for freckles and wrinkles, and wash for dry skin. If you pour a bunch of fresh parsley into a glass of water and let it sit for 24 hours, you can wipe your face with this liquid when it becomes red.
• When rosacea appears on the face, a decoction of fresh (1-"5) or dried (1:10) plant is recommended. A layer of cotton wool or gauze moistened with the decoction is applied to the face for 15 minutes every other day. The course is 15 procedures.
• Fill gauze bags with finely chopped parsley and place in hot water. After the liquid has drained and the bags have cooled slightly, apply them to your closed eyes for 3-4 minutes. Then apply a cotton swab moistened with cold water to your eyes.
• The procedure helps with eye fatigue and inflammation due to lack of sleep.
• It is recommended to rinse your hair with a decoction of parsley after washing: it will acquire shine.
• Pour 15-20 g of parsley into a glass of vodka, leave in a dark place for 14 days and strain. Apply this lotion to your scalp 2-3 times a week. The procedure regulates hair oiliness, strengthens its roots, and removes dandruff. The effect of the lotion can be enhanced by adding a little dried chamomile or garlic.
• For dry seborrhea, it is recommended to rub the following mixture into the scalp: pour parsley fruits with castor (or other vegetable) oil in a ratio of 1:5, heat in a water bath for 30 minutes, then filter. Rub the warm filtrate into the scalp every other day up to 15 times. If necessary, repeat treatment after three weeks.
• Parsley juice can be used for insect bites: lubricate the bite areas several times in a row (as the juice dries) or apply a layer of cotton wool moistened with the juice to them.
• It is recommended to apply a paste of parsley leaves to the sites of bee and mosquito bites.

Recipes

• Finely chop the parsley, mix with chopped cucumbers, add sour cream, lemon juice and serve.
• Finely chop parsley and dandelion leaves, sprinkle with dill and season with sour cream.

Parsley with salt

The color and aroma of parsley are better preserved if you store it with salt rather than dried. To do this, wash the leaves in running water, drain and spread them in a thin layer, allowing them to dry from the water. Finely chop, put in a large vessel and add salt at the rate of 250 g of salt per 1 kg of parsley. Stir well with salt, place tightly in small jars, pressing with the wooden handle of a knife until the juice appears, so that there is no air left between the parsley. Cover the top with a circle of cloth, above which there should be a 2 cm layer of juice. Keep in a cool place.

When using salted parsley, add a little less salt to the dish so as not to oversalt it.

Parsley with other vegetables

Parsley makes a good seasoning for many dishes when stored along with celery, carrots and onions.

Finely chop the roots and leaves of parsley along with the roots and greens of celery, carrots, and chop the onion into semicircles. The ratio of vegetables may be the same, but you can add more of your favorite vegetable. For a kilogram of chopped vegetable mixture, you can put 1-2 pods of hot small pepper and 5-6 pods of sweet pepper, which are peeled from seeds and cut as finely as possible so that their pungency and aroma penetrate evenly into the entire mixture. Put 200 g of salt per kilogram of chopped vegetables, mix everything well, place tightly in small jars, pressing well with the wooden handle of a kitchen knife so that the mixture settles better, there is no air left between the vegetables and the juice is released. Cover the top with a circle of cloth and pour a 2 cm layer of vegetable oil.

50 g white bread,

salt pepper.

Cooking method

Heat the flour and butter until light cream in color, stirring all the time. Then dilute with meat broth or vegetable broth, bring to a boil, add salt, add finely chopped parsley, black pepper and cook for 15-20 minutes. Serve with croutons from stale white bread fried in oil and sour cream.

Parsley soup with semolina dumplings

Finely chop the parsley and add it to boiling salted water. Beat the egg yolks, add semolina to them and put the mixture into the boiling soup with a teaspoon. When the dumplings are almost cooked, add sauce to the soup.

Parsley root soup

Peel parsley, celery, carrots and onions, rinse, finely chop and sauté in a deep frying pan until soft. Place in a saucepan, add hot water and cook for 5-7 minutes. Add washed and chopped sorrel and spinach and cook for another 5-6 minutes. Before serving, season with herbs.

A source of information

1. “Medicinal plants” Popov V.I., Shapiro D.K., Danusevich I.K.;
2. “Medicinal plants and their use among people” Nosal M., Nosal I.;
3. “Plants – your friends and foes” Akhmedov R.B.;
4. "Healing Products" A.D. Milskaya.

People appreciated the extraordinary aroma and taste of parsley many centuries ago, and since then it has been widely used in various national cuisines. Its leaves and roots are used as a spicy seasoning for sauces and soups, for preparing salads and side dishes, and also in canning.

Parsley leaves are rich in vitamins C, PP and group B, provitamins A and K, and contain a lot of potassium. Parsley not only improves the taste of dishes, but also enriches them with biologically active substances.

Description

Parsley is a biennial plant. Not afraid of the cold and unpretentious. In the first year after sowing, it forms a rosette of fragrant leaves, and when left in the ground in the second year, it blooms and produces small seeds. Parsley can be grown both as a herb and as a root. Root varieties of parsley produce a cone-shaped or spindle-shaped root crop that is yellow-white in color. Root parsley, as a rule, is not used for cutting so that the plant has enough strength to form a good-sized root crop.

Leaf parsley comes in smooth-leaved and curly varieties. Its leaves are so decorative that leaf parsley is often planted not in garden beds, but in flower beds in compositions with other aromatic and medicinal herbs.

Parsley varieties

• root vegetable: Harvest, Alba, Eagle, Lyubasha, Piquant, Final, as well as Bordovik and Sugar;
• leafy with smooth leaves: Common leaf, Breeze, Bogatyr;
• curly leaf: Astra, Mazina P3, Triplex.

Agricultural technology

There is always a place for parsley in the garden. The plant is unpretentious and has almost no demands on the soil. However, in well-lit places with loose, fertile soil, parsley can produce a particularly good harvest.

Sowing and cultivation

The best precursors for parsley- zucchini, cucumbers, potatoes and cabbage. It should not be planted after other celery plants - carrots, celery, cilantro, cumin, etc., but it can be grown perfectly at the same time as them. Parsley grows well in mixed plantings with radishes, peppers, peas, tomatoes and cucumbers. In the area where parsley grew, it can be sown again only after four years.

The place for future planting of parsley is prepared in the fall, the soil is dug deeply and compost is added. In spring, the soil is loosened and fertilized with complex mineral fertilizers.

Parsley seeds are sown directly into the ground from mid-April. Dry seeds have difficulty germinating, so before sowing they must be soaked in water for half an hour and then dried until they flow. For sowing, furrows are made in the beds with a depth of 1–1.5 cm and spilled with water. After the moisture is absorbed, seeds are sown in the grooves and covered with soil. The earth is leveled and slightly compacted.

Usually the seeds germinate within 15–20 days. To speed up seed germination, the bed can be covered with film. As soon as the shoots appear, the film is immediately removed, since young shoots need good lighting. Parsley seedlings are not afraid of frost down to -9 degrees.

Leafy varieties of parsley can be sown during the summer until the end of July.

Before winter, parsley is sown with dry seeds (without soaking) on ​​beds to a depth of about 1 cm. The beds are mulched with humus or peat.

Feeding

Leaf parsley is fed 1–2 times a season with nitrogen fertilizer (50–60 g of nitrate for every 10 sq. m). Root parsley is fed at the beginning of the growing season with complex fertilizer, and in August phosphorus-potassium fertilizers are given at the rate of 70 g of superphosphate and 50 g of potassium salt per 10 square meters. m. Nitrogen fertilizers are no longer used in order to prevent root crops from being depleted.

Harvest

Leaf parsley is harvested as needed throughout the growing season until the end of August. Root crops are harvested before the onset of steady cold weather.

Storage

Root parsley is stored in the refrigerator or cellar like carrots. Some plants can be left in the ground to get early greenery next spring. Parsley overwinters well in open ground and freezes out only in very cold, snowless winters.

Pests and diseases

Parsley in general is characterized by the same diseases and pests as other umbelliferous plants, but it is rarely affected by pests and diseases.

Parsley leaves and stems can be affected by downy mildew, rust, white spot, cercospora leaf blight, onion and garlic blight, and melon blight. Root parsley can suffer from white rot. Both leaves and roots of parsley can be affected by carrot psyllid.

Use in folk medicine

For a long time, parsley has been used in folk medicine to restore strength, heal wounds and strengthen gums.

Parsley normalizes metabolic processes in the body, enhances intestinal motility and stimulates the release of digestive enzymes, therefore it is widely used to treat digestive diseases and loss of appetite.

Parsley is used as a diuretic for dropsy and edema due to heart disease.

Parsley decoction is used in cosmetology to remove freckles. In addition, abscesses, bruises, and insect bites are treated with a decoction.

Growing parsley at home in winter

To enjoy green vitamins all year round, parsley can be grown on a windowsill in winter.

To do this in the fall, you need to dig up 2-3 parsley roots from the garden bed and plant them in flower boxes. At home, parsley grows well in nutritious soil with regular watering. Within 5–6 weeks from the moment of planting, parsley forms a lush rosette of fragrant leaves.

At the end of winter, you can sow parsley with seeds at home. It is best to choose varieties of curly parsley for these purposes, since it grows quickly and produces the lushest greens. The seeds are soaked before sowing. The box with the crops is placed on a well-lit windowsill. After emergence, the sprouts need to be thinned out and grown until full foliage appears.

You can grow unpretentious parsley in the garden, in a greenhouse, and even on the windowsill of your home. Every gardener is sure to find a favorite variety of aromatic seasoning. The secrets of sowing and care will help you get a rich harvest of tasty roots and juicy greens.

There are two main varieties of parsley – root and leaf. There are a huge number of varieties of each type. All of them differ in the timing of sowing and harvesting, the size of the roots and the abundance of greenery.

Parsley root

In this type of parsley, the root is of primary importance; all the plant’s forces are spent on the development of this particular part of the plant. In this case, greens can also be used, the taste does not suffer. The root, as a rule, grows fleshy and cylindrical in shape. It is good to use for further preparation of dry additives in dishes and medicinal tinctures.

Berlin

Belongs to late-ripening varieties. Harvest occurs after 150-180 days. The cream root, 4 cm in diameter, has a cone shape with a sharp tip. The length can reach 20 cm or more. Gardeners describe the pulp as incredibly tender and tasty. The leaf rosette is spreading with long stems and dark greenery. Harvesting can take place from June to September, depending on climatic conditions and planting dates. The roots perfectly complement salads and pickles.

Sugar

It is one of the most delicious varieties. From the name it is clear that the root has a sweet taste, but not cloying. The yellow core and white-gray peel forms a conical root crop no more than 30 cm long. A distinctive feature is the high content of vitamin C, carotene, and calcium salts. Refers to early ripening varieties, harvesting can be done already 76-100 days from sowing. Spreading leaves in the amount of 20-40 pieces form a powerful rosette. Under favorable growing conditions, it produces a bountiful harvest of up to 6 kg per 1 sq. m. m landing.

Bordovikskaya

Great for adding to soups, borscht and cabbage soup. The leaves of the plant are a rich emerald color, with a matte texture underneath. Distinctive features:

• special aroma of white cylindrical root;
• good keeping quality;
• resistance to pests and diseases.

The root of Bordovician parsley reaches 120-160 grams, the juicy leaves are successfully used as food.

Mid-season Harvest

Ripens 130-140 days after sowing. The rosette is semi-spreading with 20-25 leaves. From one square meter of soil you can harvest up to 7 kg of crop. Loves light, but will give good results in semi-shaded areas.

Leaf parsley

This parsley is ideal for greens in salads. The growth of shoots is fast and abundant. Different varieties have their own unique aroma and taste. It is divided into two types - smooth and curly. The latter also has decorative qualities.

This greenery has smooth leaves without curls, but with characteristic ragged edges. The rosettes are fluffy with many dark green shoots. One bush can grow up to 100 leaves. The roots of such varieties are not suitable for human consumption.

Harvest common

Fragrant greens with excellent yield. The early variety becomes ripe 70 days after emergence. The rosette is characterized by the presence of up to 100 dark green leaves. The root vegetable is not eaten.

Green crystal

High-yielding parsley for universal use. Greenery grows intensively and abundantly. Large leaves grow back after cutting in a short time. This variety is good for any use, especially for freezing. Suitable for canning and drying for the winter.

Festival

From the moment of the first shoots to ripeness it takes 55-60 days. The strong bush has from 30 to 60 dark green leaves. The variety is resistant to frost. The optimal height of the bunch for cutting is 10-14 cm, if the greens are needed for fresh consumption. For drying, it is better to start collecting at the moment of bud formation.

Natalka

Ripens in 55-60 days and gives a high yield. Powerful green bush. The leaves are large, emerald, juicy. It is highly aromatic and contains a complex of essential oils, vitamins and mineral salts. Valued for its high yield of leaves, resistance to disease and cold, and rapid growth after cutting. Recommended for consumption in any form: fresh, dried and frozen. In the kitchen it is used as a seasoning for pickles and first courses.

Curly varieties of leaf parsley

Curly parsley is not only an excellent taste, but also an opportunity to decorate a dish. The aroma is persistent and well expressed. The advantage is the rapid growth of new shoots after cutting the crop. The freshness of collected greens lasts up to 7 days.

Esmeralda

From one plant you can collect 50 grams of greens. There are 30-40 leaves in a bunch. After cutting, the plant quickly restores its green mass. Up to 1-1.5 kg of harvest can be obtained from a square meter of land.

Moskrause

The German Guest is known for its beautiful curled leaves. Greens are good both dry and fresh. The variety is early ripening, which is why gardeners love it.

Gloria

Early ripening and high-yielding variety. It is suitable for growing both in a greenhouse and in open ground. The bush grows low with large leaves. Perfectly tolerates long-distance travel and storage in the refrigerator.

Bravo

The variety was bred by Russian breeders. The plant has long vertical petioles. The leaves are very curly and brightly colored. Characterized by a strong aroma.

Bogatyr

Belongs to a late-ripening variety. It has the best taste when fresh. The popularity of this parsley is due to its high yield. After cutting off the first leaves, new bunches quickly grow.

Slavic

The peculiarity of this parsley is its ability to tolerate low temperatures and long-term lack of watering. The bush is quite compact, the stems are low and spreading, the leaves are curled and have a rich emerald color. The bush can be pruned several times in one season. Gardeners love Slavic parsley because of its ability to maintain freshness for a long time after cutting.

Growing parsley on a windowsill

Parsley grown in an apartment can provide vitamins during the winter and spring. The culture is unpretentious, and anyone, even a novice gardener, can grow fragrant and juicy greens on the windowsill. For this to happen, you must follow the tips and care rules.

Parsley bought in a store cannot be compared in health and taste with the greens that you grew yourself with caring hands.

Soil preparation and planting

To plant a mini-garden on a windowsill, store-bought soil for violets is suitable. The composition of this soil is good for any greenery, parsley is no exception. If you don’t trust store-bought mixtures, then preparing the soil yourself won’t be difficult. It is necessary to combine fertile soil, double superphosphate and potassium salt. Slightly acidic soil enriched with minerals and humus is preferred. Parsley will grow well in a mixture of peat, humus and garden soil in the following proportion: 1-1-2. Phosphorus and potassium fertilizers are added to the finished soil.

The capacity of the planting container is limited, so it is important that the plant receives nutrients throughout its growth. You will need containers with a depth of 20-30 cm. These can be boxes, pots, trays. Small drainage holes are required.

A 1.5-2 cm layer of stones is placed at the bottom of any container. Peat pots are also suitable for sowing, but after that you will need to transplant the seedlings into a larger container or into open ground.

There are two ways to grow parsley at home:

• from seeds;
• from the roots.

With the first method, the crop is harvested 40-60 days after sowing. Properly selected seeds are half the success. Experienced gardeners, when growing greens at home, give preference to early varieties.

The curly variety of greenery tolerates dry air and short-term lack of watering. These are the conditions that often occur on window sills during the heating season.

To speed up the hatching of seeds, they are soaked for 24 hours in water at a temperature of 37-40, which must be changed every 3-4 hours. Then it is necessary to disinfect the planting material in a manganese solution.

Sequence of actions when landing:

• make holes with a distance of 50 mm from each other, 6-15 mm deep;
• pour water into each hole;
• spread the seeds and sprinkle with soil;
• irrigate the entire planting with water again;
• cover the crops with film and place them on the windowsill; it is advisable to maintain the temperature around 17-20 degrees.

Until the first sprouts hatch, you need to moisten the soil as it dries. Mold on soil in damp conditions is also undesirable, so ventilation is also necessary. The first shoots grow quickly and the film is no longer needed. During this period, it is again necessary to monitor watering. Irrigation 2-3 times a week is recommended.

The second method of planting using roots is easier. The first leaves are harvested within 15 days. Large and healthy roots weighing 65-70 grams for planting are the key to a bountiful and healthy harvest.

Before planting, long root crops are not tucked in, but cut with a sharp blade so that 12-16 cm remains to the top. The cuts are sprinkled with ash or crushed coal.

For quick rooting, use Kornevin.

The procedure for planting in containers or pots is as follows:

• leave 3 cm gaps between the roots;
• the top must necessarily stick out from the soil;
• containers with planting are placed in a dark place with a temperature of 11-16 degrees. This is necessary for the root system to start growing.

The first leaves are a sign of rooting, which means you can put the mini-garden on the windowsill at a temperature of 20 degrees. Now the parsley can be fed and watered.

Caring for parsley at home

How to care for parsley on the window while it is growing intensively? The home gardener will definitely get juicy, spreading and bright greenery if he applies the following care rules:

• water with settled warm water; raw water contains impurities undesirable for the growth of greenery;
• in the heat from the sun or heating, spray the plantings;
• If a crust has formed on the surface of the earth, then it must be carefully loosened.

Parsley requires a 13-hour light regime for the growth of a spreading bush. If there is insufficient lighting, LEDs or white fluorescent lamps are used. It is important to follow this recommendation during the leaf formation stage.

The first harvest from planting in this way is harvested when the shoots are 10-18 cm long, when there are already young, low shoots. The cut is made from the lowest leaves, leaving stems of 3-6 cm.

Careful care and proper harvesting will allow you to harvest greens all year round.

Growing parsley in open ground from seeds

Parsley is great for growing outdoors. Sowing can be done several times per season. The seeds of this spicy herb germinate in 20-25 days, but there is a way to speed up this process with special treatment before planting.

Preparing seeds for sowing

It is better to take planting material not fresh, but with the harvest date last year before last - they have more growth energy.

In order for parsley to sprout faster, the seeds are first prepared for sowing. To do this, soak them in warm water, which is changed every 4-5 hours. After two or three days, the seeds are placed in a growth stimulator for 24 hours.

There are other ways to speed up germination:

1. 2-3 weeks before planting, the seeds are placed in a cotton bag and buried in the ground to a depth of 20-30 cm. Before sowing, they are dried on paper until they begin to crumble in the hands. This method will allow you to get the first shoots already on the fifth day;
2. soaking in vodka. Ethyl dissolves esters well on seeds, which prevent moisture penetration. For this method, you need to pour vodka into a saucer and place the seeds there, previously wrapped in gauze. Be sure to take out the planting material after 15-20 minutes and wash it well in running water. Otherwise, the seeds may burn. After drying, you can begin planting;
3. soaking using ash. Place 2 tablespoons of ash in a 1-liter jar and fill it with water slightly above room temperature. The solution is stirred from time to time, after 2 days the seeds are placed inside the jar in a gauze knot for 5 hours.

If parsley is needed for sale in large quantities, it is recommended to force germination.

This is done like this:

• seeds are soaked in milk 2 hours before planting;
• apply quicklime in moderate quantities into the furrow;
• moistened seeds are placed in the garden bed and sprinkled with water;
• The furrows are filled in and the soil is lightly compacted.

Shoots may appear as early as the next day.

Planting scheme

It is convenient to plant parsley in grooves no more than 2 cm deep. Sowing can be done in a continuous line, but then thinning will be necessary. This can be avoided by immediately planting the seeds 7-18 cm apart depending on the variety.

Before filling the seeds, the grooves are spilled with water. Then, they are covered with soil and watered again.

After the first leaves, the seedlings are thinned out. The gaps are left at 3 cm. After 10-16 days, the parsley is pulled out, leaving a gap of 10-15 cm. At the same time, all the greens removed from the beds are successfully eaten.

Timing for planting seeds

For greenery to germinate, a temperature of 20-24 degrees is needed. Therefore, it is recommended to cover the soil with film after sowing. In this case, you need to ventilate the planting and raise the shelter for a short time.

You can sow parsley before winter. Then the seeds are planted in the beds in the second half of October and before the first frost, insulating the crops on top with peat. Additionally, later planting is sprinkled with snow. With the arrival of spring, already at a temperature of 4 degrees, the sprouts begin to move. At this time, you can cover the future harvest with film.

Care during cultivation

After the first appearance of greenery on the surface of the soil, the film must be removed to give more light to the seedlings. At the same time, the greens will not freeze, because they can withstand up to 9 degrees of frost.

For a bountiful harvest, follow simple care rules:

1. Thin out the first shoots so that there is 18 cm between leaf varieties and 7-15 cm between root varieties.
2. for a continuous harvest, seeds are sown once every 1-2 weeks;
3. Be sure to loosen heavy soil;
4. Weed control will help the crop grow strong and healthy.

It has been noticed that the taste of parsley depends on the timeliness of watering. The crop has bright and juicy leaves if it received enough water throughout its growth. To grow greens for further drying, you need to limit watering. This way, the seasoning will be more aromatic, although the leaves will become tougher.

Watering and fertilizing

Fertilizing is carried out together with watering. It is enough to apply fertilizer once or twice a season. Saltpeter is suitable (5-7 grams per 1 square meter). You can add a nitrogen supplement in the same amount.

At the beginning of growth, root parsley needs complex fertilizers; closer to autumn, phosphorus and potassium fertilizers are ideal. They are prepared according to this recipe: 7 grams of superphosphate is mixed with 5 grams of potassium salt. The mixture is enough for 1 square. meter of soil.

Growing parsley in open ground from root vegetables

A fast and reliable method that does not require time for seed germination. For roots to grow, it is necessary to create favorable conditions and proper care.

Planting parsley in the ground

The strongest and healthiest roots are selected for planting. Their thickness ranges from 2 to 5 cm, the permissible length is no more than 8 cm. Too long specimens can be shortened with a knife blade. In this case, the cut is treated with charcoal. Root vegetables should be smooth without tops. Before planting, they are kept at a temperature of +2 degrees in the sand.

When to plant parsley

You can start planting in open ground from April to June.

How to plant parsley

For planting, it is better to choose sunny places with shade. The soil must be sufficiently drained; if this is not the case, then sand must be added to it.

In the selected area, make narrow furrows at intervals of 15-16 cm and water them with water. The roots are removed from the sand and laid on the beds in rows at an angle of 45 degrees. There should be a distance of 5 cm between the crops. When falling asleep on the surface, the tip of the root should stick out 2 cm. Afterwards, the earth is compacted and spilled with plenty of water.

Caring for parsley in the ground

In order for plantings to take root, the temperature must be kept at least 15 degrees. After emergence, the leaves are regularly sprayed with water. Mature greens 25 cm high can be cut. The soil must be constantly loosened to allow oxygen to reach the roots. Weeds that take away beneficial substances from the crop must be destroyed in a timely manner.

Watering and fertilizing

Root parsley loves watering, which should be done before the end of August. If the summer is hot, essential oils accumulate under the heat. Greens exude a more intense aroma, but the taste suffers and the shoots turn out rough. Therefore, special attention should be paid to watering during drought. In rainy summers, parsley may have a weak aroma, but the leaves are tender and soft.

With proper planting and care techniques, the first harvest is harvested within 30 days.

Collection and storage of parsley

For fresh consumption, parsley is collected from the beds as needed. For short-term storage, use a refrigerator and special bags for vegetables. After cutting the greenery from the socket, after a while a new seasoning grows. The roots of the crop are collected before the onset of frost, when the temperature is below 5 degrees. Harvested crops are stored less at higher temperatures.

To make the leaves of the plant more fragrant, you need to sharply reduce watering in 8-15 days.

For long-term storage, greens can be dried. To do this, the leaves are collected in dry weather during the day when the dew has just disappeared. It is advisable that the plant has not yet bloomed.

Only strong and green shoots are chosen. After washing, the leaves are laid out on paper.

To dry root vegetables, they are first washed well, the outer thin skin is peeled off and cut into thin circles or strips. Parsley is dried in air, in the oven or in special devices. Whole root vegetables are stored in sand in basements.

Salt serves as a good preservative for parsley as well. The greens are cut or torn into pieces and poured into jars along with salt. The workpiece is compacted well. It makes an excellent addition to salads, the main thing is not to add extra salt to the dish.

Green seasoning can also be frozen. To do this, strong shoots are washed, slightly dried and placed in bags or containers for freezing.

You can make an excellent salad dressing by chopping the greens and compacting them into a jar. Then pour refined oil on top of everything so that it covers all the greens. This dressing should be stored in the refrigerator.

Getting parsley seeds yourself

A crop that is grown for its seeds is called a seed plant. The soil for growing them does not have to be very fertile. Thus, the growth period will increase, and the seeds will not have time to ripen. The testes must be healthy, without defects or deformity.

To prevent cross-pollination, leaf and root parsley should be planted away from each other.

In the fall, the healthiest and most beautiful roots are selected and stored at a temperature of 0-2 degrees in a container with sand. In spring, planting material is thoroughly inspected and rotten or wilted specimens are thrown away. The remaining roots are transferred to a warmer room, where after some time shoots form on them. Then the seeds are planted in the beds. All summer long they are cared for like regular parsley. Flowering will occur in 40-43 days. Further, it will take 120-130 days for the seeds to ripen.

The collected seeds are sorted and stored in a ventilated, shaded place, out of direct sunlight. It is unacceptable to dry planting material in the oven.

Afterwards, the seeds are placed in jars or paper bags. Store in a room with an air temperature of no more than 5 degrees. A suitable place is a cellar or refrigerator door. You should monitor humidity; if it is high, the germination rate of planting material will decrease.

With proper storage standards, seeds can remain viable for two to four years.

What to plant after parsley

After parsley, it is good to plant vegetables in the soil - cucumbers, tomatoes, zucchini, peppers. The soil is not recommended for any other greenery.

It is not advisable to sow parsley itself in place of the previous growth of dill, sorrel, lettuce, cilantro, and wild garlic.

Pests and diseases of parsley

Parsley greens and roots are rarely infected with diseases and pests. It's all about insect repellent essential oils.

There are such diseases that affect the plant:

1. downy mildew. The fungus is recognized by white spots that grow together after a certain time. Only the leaves are affected, but in root varieties the root crop will be small and underdeveloped;
2. white rot destroys the root and gradually eats it away;
3. rust - visible on the underside of leaves in the form of brown or yellow spots. Green bushes are most often infected in the summer;
4. white spot is a fungal disease that appears on the leaves as numerous round spots of a blurred shape. Color – yellow with dark brown edging. In neglected form, the leaves turn yellow and dry out;
5. a disease caused by a fungus - cercospora leaf blight. Symptoms are elongated depressed brown or yellow spots on the shoots of the plant.

Parsley is rare, but the following insects can attack:

1. Carrot fly. The insect makes passages in the roots. The leaves become red with a purple tint, then turn yellow and dry.
2. Stem nematode. Adults and their larvae feed on sap. As a result, the plant is stunted and deformed.
3. Melon aphid. It occupies the underside of the leaves, settling on the plant in a whole colony. Insects feed on the juices of parsley, causing the leaves to wrinkle and dry out.
4. The psyllid is a light green insect, the larvae are yellow. They feed on plant juices.

Protective measures will prevent the occurrence of diseases and insect attacks. One of the most environmentally friendly ways is considered to be the correct selection of parsley varieties. It is important that it is resistant to diseases, these include: Moskrause, Element, Natalka, Fresco, Titan, Fakir, Darke, Novas.

The following measures will increase resistance to disease:

• early sowing;
• not allowing the presence of coniferous trees nearby;
• It is preferable to choose dry and light soil;
• acidic soils need to be limed.

As planting material, you need to use the most intact and strong seeds collected from a healthy plant. It is recommended to perform calibration in this way:

• prepare a solution of salt and two percent ammonium nitrate;
• Immerse the seeds in a glass with the prepared liquid and stir;
• After 3-5 minutes, select the seeds that are at the bottom and use them for planting.

The seed that ends up on the surface is unsuitable for sowing.

Heat treatment is used for disinfection and disinfection. To do this, the seeds are placed in water with a temperature of 50-52 degrees and taken out after 25 minutes.

You can also disinfect with the following solution: take one part formaldehyde to 300 parts water. The seeds in gauze are dipped into the resulting liquid for 5 minutes. Afterwards, place it under a tarpaulin or film for 2 hours. It is recommended to do this procedure 1-2 days before the planned planting, no later - otherwise germination will decrease.

curly parsley

About a year ago, this issue began to be discussed in all media, but having confused the poor curly (curly) parsley and alarming all summer residents, a concrete answer to the question whether she drug or not- was not received. Still Is parsley a drug or not??Now we will look at this question. Of course, this issue should have been dealt with earlier, or maybe someone has already figured it out, but I never saw a specific answer on the Internet. Let's begin with parsley (curly) curly- has always been and remains a garden plant, a variety of common parsley (common parsley - picture at the bottom of the article). But here it is on April 11, 2011. a resolution was issued by the Chief Sanitary Doctor of the Russian Federation No. 30, which entered into force on June 1, 2011, according to which Curly parsley (PetroselinumcrispumaA. W. Hill) No. 352, contains potent, narcotic or toxic substances (essential oil) in its fruits. But essential oil is also contained in plants such as anise, orange, chamomile, rose and many others, but they are not prohibited. If curly parsley is included in the list of Sanpin 2.3.2.1078-01 (sanitary and epidemiological rules and regulations) by the chief sanitary doctor of Russia, it means that this was preceded by scientific research and therefore this plant (fruit) contains a share of harmful substances. But it is worth noting that curly parsley(Petroselinum crispuma A.W.Hill) is included in the list of sanitary and epidemiological rules and regulations, which themselves imply certain standards that must be observed in order to avoid contamination or the spread of substances harmful to health, and in most cases this concerns the “institution” of public nutrition. This fact does not exclude the possibility that curly parsley will disappear from store and market shelves (guided by sanitary rules and regulations). The list of narcotic substances and plants is approved by government decree, but today in the list of narcotic substances approved by government decree and the list of narcotic plants, according to government decree, curly parsley (fruits) - No. Hence the conclusion parsley curly (curly) is not prohibited for circulation on the territory of the Russian Federation and, accordingly, its cultivation is not punishable. No one is going to eat the fruits of this very parsley, included in the list of “sanpin”, as far as I know, people eat parsley leaves, and therefore curly parsley itself is harmless to health and summer residents can calm down. Here's what awaits you for consumption real drugs read the article

Curly parsley - beneficial properties and uses

In folk medicine, curly parsley is used for heart disease, urination disorders, diabetes, and for the treatment of wounds. Parsley enhances the secretion of the digestive glands and is used as a diuretic, disinfectant, and anti-inflammatory agent for diseases of the kidneys, liver, and biliary tract. Parsley juice supports the normal functioning of the adrenal glands and thyroid gland, strengthens blood vessels and capillaries, has a hypoglycemic effect, and is useful for mosquito, bee and snake bites. Curly parsley eliminates bad breath and has a bactericidal effect on the oral cavity, therefore it is recommended for inflammatory processes in the gums and mucous membranes.

Curly parsley. Benefits of parsley
Sem. Umbrella-UMBELLIFERAE - Curly parsley - Petroselinum crispum (Mill.) Nym..

Curly parsley is a biennial glabrous herbaceous plant with a spindle-shaped, sometimes very thickened root. The stem is 30-100 cm in height, branched from the middle, with branches exceeding the central umbel; leaves are shiny above, basal and lower stem leaves are on long petioles, double and triple pinnate, triangular in outline, lobes of the last order at the base are wedge-shaped, tripartite or deeply toothed; the upper leaves are trifoliate, with lanceolate-linear, entire or three-cut lobules.
The flowers are yellow-green, in 10-20-rayed complex umbels, their rays almost equal in length. Involucre one-, two-leaf, involucre of 6-8 linear leaflets, half shorter than the rays of the umbrella. The teeth of the calyx are inconspicuous, the petals are 5, heart-shaped, notched at the apex. The fruits are grayish-brown, broadly ovoid, ovoid fruits, 2.5-3 mm long, split into 2 semi-fruits.
Blooms in June - July.
It is cultivated in vegetable gardens and occurs wild throughout almost the entire territory (except for the Far North).
In appearance, the plant is similar to common cory (dog parsley) - Aethusa cynapium L., which is distinguished by a one-sided involucre of three leaves, white, sometimes somewhat reddish flowers, larger double and triple pinnate upper leaves.
Large harvests are possible, but only in cultivation.
The use of parsley in medicine.

For medicinal purposes, the herb and roots - i Folia ef radix Petroselini - both fresh and dried, and the fruits - Fructus Petroselini are used. The fruits and roots of parsley contain essential oil (it contains apiol and myriscitin) - the main active principle of this plant; the leaves also contain vitamin C and carotene (Kharchenko et al., 1972). Practical medicine uses parsley to stimulate appetite (dispeptic disorders disappear), activate gastric secretion, as a diuretic and antispasmodic for diseases of the bladder and renal pelvis (contraindicated for nephritis).
Dosage forms:
1. Juice squeezed from a crushed plant. Take 1 tablespoon 0.5 hours before meals.
2. Infusion - pour 1.5 tablespoons of crushed root with 1 glass of boiling water, close the vessel, strain the contents after 1 hour. Take 1 tablespoon 0.5 hours before meals.

The benefits of parsley.

Parsley is used in the treatment and prevention of various diseases, including to improve digestion, bloating, liver disease and intestinal colitis, to combat edema of both renal and cardiac origin. A decoction of parsley roots is used for eye diseases and malaria. Due to its high iron content, it helps increase hemoglobin levels in the blood and also relieves fatigue. It is very useful for women's health. For menstrual irregularities and painful menstruation, crushed parsley seeds are used. In addition, herbal infusion and root vegetable decoction improve lactation in nursing mothers.
Mask with parsley seeds for fast hair growth.

To strengthen your hair and make its growth more intense, prepare an ointment. You need to take 350 g of lamb and pork fat and melt it in a water bath. Add 120 g of table salt to the melted fat without removing from the water bath. Mix everything thoroughly until the salt dissolves. Add 120 g of parsley seed powder and 15 g of dill seed powder there (just grind them in a coffee grinder). Mix well again in a water bath. When everything is dissolved and the ointment becomes homogeneous, remove from the water bath. Place the ointment in jars and store in the refrigerator. When you have time, rub this ointment into your head for 15 minutes, while massaging the skin. Then put on some cotton cap and go to bed. In the morning, wash your hair and rinse it for the best effect with a warm infusion of nettle leaves (prepare it the night before). Hair will become strong and shiny.
Curly parsley cleanses the blood.

Parsley is useful for cleansing the blood:
Pour 1 teaspoon of parsley seeds into 1/2 liter of water at room temperature. Leave for 10 hours. After straining, drink 1/2 glass 3 times a day.
or 2 tbsp. pour dried parsley roots with 1.5 cups of boiling water. Leave for 3 hours at room temperature, then strain. Take 1 tbsp. 3-4 times a day 1/2 hour before meals. Course - 14 days.