Growing parsley and its beneficial properties

growing parsley and its beneficial properties Blog

There is no need to prove to anyone that our health depends on how and what we eat. That is, from a rational, vitamin-rich diet. So, parsley is so rich in vitamins C, B1, B2, E, K, PP, folic acid, that it’s hard to even believe! Useful and medicinal properties of this plant are inexhaustible. Vitamin C, for example, is much more in parsley leaves than even in lemons and oranges. We ate, say, only 30 g of fresh parsley – and this will be the daily norm of this vitamin that we need. And besides this – salts of iron, potassium, magnesium, calcium! And flavonoids, proteins, carbohydrates, essential oil, finally, which has a bactericidal effect!

That’s what it is, this grass that appeared six centuries ago, without which the garden is not a garden, and without which not a single meal can do.

root parsleyAccording to its form, parsley is divided into two groups – root and leaf. Of the root varieties in the Non-Chernozem region, sugar parsley is the most common. Its roots are elongated, spiky, 3-4 cm or more in diameter, grayish-white in color and covered with lentils. If you follow all the rules of agricultural technology, then from 1 square. m can collect up to 3 kg of root crops.

Bordovik parsley also belongs to the root varieties. The leaves of this variety are more elongated, the roots are smaller than those of sugar, in diameter, but longer. The yield is higher.

Ordinary leaf – an early ripe variety, its leaves reach a length of up to 60 cm, strongly dissected, with smooth edges, petioles up to 14 cm long. The roots are thin, highly branched, they are not suitable for food.

Curly leaf parsley is very beautiful, decorative, any table will decorate with its corrugated, twisted leaves.

Parsley is a biennial plant: in the first year it forms a juicy fragrant root crop with a rosette of leaves, in the second year – seeds. This plant is cold-resistant, calmly tolerates short-term frosts, and if it is covered with straw and snow before winter frosts, then as soon as the sun starts to warm up, the shelter is removed, the bed is covered with a film, substituting arches under it, and soon green spicy leaves are brought to the table. It is not necessary to use mulch for shelter before winter, because the bed gets wet and the parsley rots under it.

Planting parsley

planting parsleyFor outdoor cultivation, a bed for parsley begins to be prepared in early spring, as soon as the snow melts. Parsley loves good humus and manure, but it can be sown on fresh manure only the next year after filling the soil with it. When digging for 1 m2, half a bucket of humus is added. If the soil is clayey, then 2 liter cans of coarse-grained river sand and sawdust, 1 tablespoon of double superphosphate and urea are added per 1 m2, and all this is carefully dug up, broken, loosened so that the soil is light. And if the bed is shed with a solution of potassium permanganate (1 g per 10 liters of water) at the rate of 3 liters per 1 m2, then no diseases will threaten your parsley.

Parsley, like other garden crops, does not like being sown in the same place. And if you want to leave it for the winter, choose a quiet, windless place.

Parsley seeds are very lazy and germinate slowly. But the gardener cannot wait, so it is better to stimulate the seeds by soaking them in water, in a double layer of gauze, for six days. Then for 10-12 days they can be placed in the refrigerator on the bottom shelf. With such preparation, seedlings will appear much faster – for 5-7 days. If this is not done, shoots will appear only after 2-3 weeks.

Parsley seeds are sown on open ground in late April – early May. Grooves are made in the garden with a distance of 25 cm and seeds are sown every 2-3 cm.

parsley care

The main thing that parsley requires when growing is that the soil is always loose and clean from weeds, regular garden care is needed. It is thinned out twice, choosing from the rows of plants in more dense places. This is done for the first time when the fifth leaf appears on the parsley, and a distance of 3-4 cm from one plant to another is what you need.

They feed parsley twice during the summer: for the first time they wear 10 g of ammonium nitrate, the same amount of superphosphate and 30 g of potassium salt per 1 m2, and in the second – 10 g of ammonium nitrate and 50 g of potassium salt, which, however, can be replaced with ash in that same quantity. In order for the plants to be less affected by thinning when pulling out and in order for mineral fertilizers to dissolve quickly, it is better to fertilize after thinning and before watering. Do not throw out thinned plants, use them immediately for food.

parsley harvest

During the growth of root parsley, it is better not to tear the greens in order to get full-fledged, large root crops. Therefore, it makes sense to have both types of this plant in the garden – both root and leaf parsley.

The root parsley is harvested later than other root crops – turnips, beets, radishes, rutabaga. After all, their roots, as it were, protrude above the soil surface and can be damaged by frost. And parsley is not afraid of these frosts, it sits deep in the ground, so there is no need to rush with cleaning.

In general, the cleaning of root parsley can be divided into 3 parts: the first is the one that is needed for blanks, for the table; the second one, dug up in late autumn, is used for forcing greenery on the windowsill, and the third one is left in the garden to get the first greenery in spring.

If you need to get seeds, then the root crops are stored until spring, and in the spring, as soon as the soil thaws, 2-3 pieces are planted in the garden. When planting, it is necessary to ensure that the upper part of the root crop is at the level of the soil – on the shoulders. Their flowering will last 35-46 days, the seeds are harvested as they ripen. Store them in bags at a temperature of 18-20°C.

The first collection of leaf parsley can be done when the plants reach a height of 10-15 cm, and this collection lasts until the very frost, and even in December, when the snow breaks in the garden, you can collect its delicate green leaves.

Leaf parsley is also suitable for forcing. Its roots are thin, there are few nutrients in them, so it must be removed from the ground already in August and immediately transplanted into pots. During the autumn months it grows well, and in winter it will be possible to have fresh greenery. Only water the parsley during forcing should be carefully: a little waterlogged – and on you, the roots began to rot. And one more thing: every three weeks, leafy parsley in pots should be watered with a weak solution of complex fertilizer, and the first leaves are usually cut off 5 weeks after the start of forcing.

parsley diseases

parsley diseaseThe main disease that affects parsley is white leaf spot. It manifests itself as follows: pale or yellowish spots with a dark rim form on the lower leaves, stems and even seeds. The spots then become spots and cover the entire leaf. Moreover, both sides of the leaf are corroded by the fungus (and the causative agent of this disease is the fungus), it does not spare the petioles either. Sick leaves turn yellow, dry up, petioles break – parsley is dead. Most of all, this disease rages if parsley is planted in soil that is too flavored with organic matter. The causative agent of the disease – the fungus overwinters on the remains of plants and in the soil.

It is very similar to the first and other fungal leaf cercosporosis disease. When infected, parsley leaves also become covered with yellowish spots, and then they take on a brown and even black tint. Sick plants develop poorly, and if the stem is also affected, they die, and part of the crop, of course, is lost.

The source of infection, as with white spotting, is plant residues on which the fungus remains in the soil in winter.

Phomosis or gray spotting. This disease is also caused by a fungus.

It manifests itself on the testes, in the autumn on the plants of the first year and during the storage of root crops. Stems and leaves are also affected: grayish-brown spots with small black dots are formed on them – these are pycnidia, inside which spores of the fungus are formed. This disease loves carrots most of all, but it happens that parsley and celery are also infected.

So, what you need to remember in order to grow parsley for your own joy, for your neighbors to feast your eyes on:

– if you plant it densely on fresh manure, poorly cultivated land, you will get something with many branches, dirty, with numerous spots:

– if you collect greens for the table before harvesting from root parsley, then you will not get root crops, but root crops;

– never grow root parsley with seedlings – the root crop will definitely turn out to be branched. Leafy seedlings can also be grown;

– select a predecessor for root parsley, under which organic fertilizers were applied. These are early white and cauliflower, early potatoes, cucumbers, tomatoes. Mineral fertilizers are applied directly under the parsley;

– the earliest dates – the best option for planting parsley in the open field;

– do not let weeds take moisture and nutrients from freshly sprouted parsley plants – care is required. Loosen, dig, thin out crops;

– drying of the soil during cultivation, even short-term, provokes the formation of small dry root crops;

– do not be late with the harvesting of root crops: freezing can damage them, and they will not be stored well.

Useful properties of parsley

Young, fresh parsley is an indispensable and healthy seasoning for the first and second courses. Add greens when the dish is ready. Often, when cooking the broth, put parsley along with dill and tarragon.

The white root, as the parsley root is sometimes called, gives a special flavor to the dishes. If fish is boiled or meat is stewed in pieces, a raw root is used for the sauce. When cooking broths, the root is cut lengthwise into two halves and baked to form a brown crust. Such a root will give the broth or clear soup a special color and aroma.

Most often, parsley root is sautéed in fat and only then added to all kinds of soups and main dishes. They don’t put parsley, perhaps only in hodgepodges. In pickle, on the contrary, parsley root is put more than in any other soups.

Medicinal properties of parsley

Parsley juice is very useful. It is pressed in June-September from leaves and roots. It is good because it restores strength, improves breathing, cardiac activity, mixed with carrot juice (1: 3) restores vision. Stimulates the work of the kidneys, normalizes the function of the adrenal glands and the thyroid gland, strengthens the capillaries. And yet: it is a good anti-febrile agent, it exhibits an analgesic effect with insect bites, reduces flatulence, normalizes the activity of the digestive tract, heals wounds, and reduces gum bleeding. Use it 2-3 tablespoons with honey 3 times a day before meals.

Parsley juice is also used externally: in the treatment of dermatitis, abscesses, acne, acne. In an equal mixture with dandelion and cucumber juice (1:1:1) is used to whiten age spots and freckles. Withered skin is refreshed, toned, its properties are improved, and oily skin is degreased, if a bunch of parsley is finely chopped, poured with water, brought to a boil, strained, put the gruel on gauze and apply to the face for half an hour. Then wipe the face with water, but do not wash. The procedure is repeated 3 times a week, and the skin is wiped with a decoction of parsley daily. However, there are contraindications: it is impossible to take parsley juice inside pregnant women, with nephritis and cystitis.

Seeds also have medicinal properties: 0.5 tbsp. spoons of crushed seeds insist in 2 glasses of cold water for 8 hours and drink 3-4 times a day before meals.

The root is steamed and boiled: 30 g of crushed root is poured with a glass of boiling water. 30-40 minutes stand on a steam bath or 20 minutes on low heat, let it brew. Drink 2 tbsp. spoons 20 minutes before meals 3 times a day.

Eating parsley is good for everyone.

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