Fruit and vegetables

Parsley cultivation

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Parsley cultivation

Parsley is a very easy to grow plant and adapts to any climate. The plants of this species have a robust taproot root system; the petioles, which are used in the kitchen with the leaves, are elongated, thin, sheathing at the base. The botanical name is petroselinum hortense, its family is that of the umbelliferae. The plant is of Mediterranean origin. It grows spontaneously in the woods and meadows of the temperate climate zones. In the crop you have to pay close attention to the intense cold. This plant has a robust yellowish-white taproot root. The leaves are completely hairless and have a jagged triangular outline. Flowering is completely insignificant and occurs in June. The inflorescence has the shape of an umbrella with fifty small white five-petal flowers.


Sowing and transplanting

This variety is cultivated as an annual plant but the natural cycle of the plant is biennial. In the garden it is sown in spring for the summer-autumn harvest, in the regions with cold winter climate. In temperate areas, sowing can be done in June for the November harvest or in October for the winter harvest. To cultivate this plant the sowing is carried out in broadcasts, or in regular rows 20-30 centimeters apart, burying the seed in a small insole obtained in the soil of the flower bed. Seed germination is rather slow, it takes about 30-40 days, especially if the temperature is rather low. It is important to know that it does not transplant, as it is not a suitable plant for this type of operation, instead it grows luxuriantly through sowing.

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