13 Review (s)

  1. Summerman, gardener and gardener (anonymous)

    Previously, I planted parsley with seeds in open ground and received greens only by July. Now I do this. In February, I take cassettes with removable bottoms (there are 10 of them on a pallet) and plant two seeds in each cassette, then remove the weak sprout.
    Yes, the sprouts stretch out because of such early sowing, but I carefully twist the stems, arrange them in a ring and cover them with soil up to the cotyledon leaves. Then they grow normally, and on the May holidays I replant them. But again, not in open ground, but along the edge of a cucumber bed in a greenhouse. I also tried it outdoors, but the greens turned out tough and still later than in the greenhouse.

    And already after two weeks I pick the first sprigs of parsley. It grows very juicy and large, and these 10 plants are more than enough to eat, freeze for the winter, and distribute to everyone. In general, I came to the conclusion that in the North-West it would be nice to grow everything in a greenhouse, but you can’t set up greenhouses for the entire area, so I began to cheat. The earliest onion I have is chives. I also planted one row at the end of the bed in the greenhouse and now, when everyone is just starting to see it in the open ground, I already have an excellent harvest of my first greens!

    As a result, I greatly reduced the garden bed in the open ground. Because there are enough chives from a row 80 cm long planted in a greenhouse. And when it is completely cut, there is already something to pick in the open ground.

    Reply
  2. Elena Shishkina, Tolyatti

    Parsley root is able to withstand our winters, which means that in the spring you can get the first greens very early. The only difficulty is that in open ground the rhizomes sometimes die; they are not able to survive all frosts. But they overwinter normally in a greenhouse, even without additional shelter.
    If now, just before winter, you dig up the rhizomes and transfer them to a greenhouse, they will produce fragrant greens very early, in April-May.

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  3. Summerman, gardener and gardener (anonymous)

    Parsley for the winter - in the ground

    I grow root parsley every year. However, the crop always dug before. The greens were cut to the shoulders and frozen, and the root crops were laid out in boxes with sawdust and put in the cellar. Last year, for the first time, I left part of the parsley roots in the ground for the winter. Before the most frosts, I simply cut the leaves. Didn't hide anything. And in the spring, as soon as the earth warmed up, it received an excellent harvest of young greenery. True, already in May, the plants released flower stalks and the greens became practically unsuitable for food.

    Reply
    • OOO "Sad"

      You can leave for the winter not only root, but also leaf parsley, as well as celery. Parsley is a typical biennial plant that produces a rosette of leaves and a root crop in the first year. In this stage, the plant hibernates. In the spring it starts to grow, but about a month after regrowth, a flower arrow appears and the leaves become hard and tasteless.

      In order for the root crops in the garden to overwinter well, it is better to insulate them. At the end of autumn or the beginning of winter, there may still be no snow cover, but frosts do occur. At this time, freezing of the tops of root crops located on the surface may occur. For insulation, it is enough to sprinkle them with earth, peat or sawdust with a layer of 10-15 cm. Branches can be sketched on top so that the first snow lingers and is not blown away by the wind.
      Anton LESHCHEV, Cand. of sciences

      Reply
  4. Elena, Shuya, Ivanovo region

    IS IT POSSIBLE TO SAVE PARSLEY ON THE WINDOW?
    Parsley, which was dug out of the garden and planted in a pot by the window, began to turn yellow. And the stems wither and sag. I really want to save the plant, they dreamed of picking fresh greens. How to help the moved parsley? It is on the southwest window.

    Reply
    • OOO "Sad"

      Dear Elena! It is difficult to save such parsley, she does not like transplanting to the window in the fall. Just tear off more old leaves - if the root has not rotted, it will give young shoots and will please you with vitamins.

      Reply
  5. Alexander DUKHANOV, Moscow

    I love parsley very much. To provide himself with her greens for almost the whole year (with the exception of the snowy months), he acquired root parsley.
    The root winters well in the ground, and in the spring, immediately after the snow melts, fresh greens begin to grow. At this moment, I add humus (a bucket for 1 running meter) and superphosphate (1 tbsp for 1 running meter) between the rows. I close everything into the soil with a flat cut. I collect the very first harvest in April. I try to trim the leaves more often - this stimulates the parsley to grow more actively.
    For the second season at the end of summer, root parsley gives seeds and crumbles right there, in the garden. Shoots then just thin out.

    Reply
  6. Summerman, gardener and gardener (anonymous)

    My grandmother taught me how to quickly grow greens for the table - for example, parsley in 3 hours.
    Soak the parsley seeds in fresh milk and, sprinkling the ground on which you will sow, not stained and finely ground with lime three times, sow in it, and then sprinkle with water. After 3 hours the parsley will sprout.

    I hope someone will need my advice.

    Reply
  7. Lydia BOLOTINA, Smolensk

    Vodka will help the parsley rise
    To speed up the germination of dill and parsley seeds, before sowing, I wrap them in gauze and dip them in vodka diluted with water (1: 1) for 10-15 minutes. Then I rinse thoroughly in water, dry to a crumbly state. I sow in the usual way.

    Reply
    • OOO "Sad"

      Indeed, this method works great with plant seeds that have a dense cocoon of aromatic oils: dill, parsley, carrots. By the way, vodka can not be diluted with water. It won't harm the seeds in any way.
      Nikolai CHROMOV, Cand. of sciences

      Reply
  8. EGOROV. Bryansk

    For a long time I did not know how to get rid of bad breath. I was very embarrassed about this, I tried to communicate less with people. When she talked, everyone tried to stay away, because it’s unpleasant when they shy away from you ...
    And there was nothing she could do. And about five years ago, leafing through a medical journal in the library, I came across some interesting information. It turned out that German doctors have found a remedy that magically can remove any unpleasant odors from the mouth. This remedy, you won’t believe it, is ordinary ... parsley! Ridiculously simple to use - just put a few leaves of the treasured grass in your mouth and chew them thoroughly for several minutes. Not even a trace of an unpleasant smell will remain.
    Once I did a curious experiment. She gave her husband, who was in a painful state after “yesterday”, to chew on the leaves of magic grass. The terrible smell of fumes, which, it would seem, cannot be repulsed by anything, disappeared.
    Anyone who wants to have fresh breath, I advise parsley.

    Reply
  9. Nadezhda PAVLOVA

    Parsley: from the windowsill to the garden

    At the end of February, I wrap the parsley seeds in wet gauze, wrap it with baking parchment and put it in the refrigerator for a week. Every day I air the seeds and spray the gauze with water. I sow in a seedling box filled with purchased universal soil to a depth of about 0,5 cm. I cover it with cling film and put it in a warm, dark place. Once a day I air the box with crops. And as soon as the first shoots appear, I remove the shelter and put the box on the windowsill.

    When all the seeds sprout, I attach a wire to the box and pull a transparent film or plastic bags on top to make a mini-greenhouse. I expose it to an insulated balcony, where the air temperature does not fall below +10 degrees. If frosts are promised at night, I take the crops to the apartment. When 3-4 true leaves are formed on the plants, I thin out the crops so that there is at least 4 cm between the seedlings.
    I water the plants when the soil dries out. When the parsley grows up, I begin to gradually cut and add leaves to salads. And in early May, I transplant the plants to the garden.

    Reply
  10. Tatyana Vitalievna KURSINA. Voronezh

    Greens are not only healthy, they perfectly decorate any dish. It is especially good when it can be grown without the hassle and harvested during the off-season, when our immunity most needs natural vitamins.
    My husband and I have been keeping a dacha of 12 acres for a long time and, in addition to traditional crops, we love to grow various greens: parsley, dill, arugula, basil, coriander, corn, lettuce and others. We recently discovered spinach - not only is it extremely useful, it also grows the very first.
    It can be sown both before winter, in late autumn (it is resistant to frost), and in spring, when the snow melts. We prefer the second option. Before planting, we soak the seeds in warm water for two days - so the seedlings will turn out to be friendly and will quickly sprout, then we dry and sow. We form the rows at a distance of 25 cm from each other, we make 5 cm intervals between the plants. We put the seeds to a depth of about 2-3 cm, tamp the ground and water it. Spinach loves water, so it needs regular watering.
    This greenery is remarkable in that it is completely unpretentious - it grows on any soil and does not depend much on lighting.

    We harvest in a month, when rosettes of six leaves are formed. Plants with 12 well-developed leaves are definitely ready for harvest, which is better not to delay, otherwise the spinach begins to form flower stalks, and the greens will coarsen.

    Reply

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