Growing parsley in the open field: how and how much it grows with video

Parsley as a spicy plant has been known for a long time in countries with a warm climate. But in the corners of the globe, where the summer is cooler with early frosts, the vegetable came not so long ago. The plant has gained popularity with a peculiar taste and aroma of both green petioles and root crops. To grow parsley in the open field, you do not need to have special agrotechnical knowledge. It is necessary to create a number of conditions so that the spicy culture gives he althy greens all summer.

Types and varieties of parsley

From vegetable plant species there are biennial and annual herbs characterized by:

upright stems;
pinnate green leaves in dark and light tones;
root system in the form of a conical rod;
heart-shaped flowers of whitish or greenish color;
small oval seeds.

Parsley is distinguished by high resistance to low temperatures, as well as moisture-loving.

Distinguish root parsley, which in the first year of vegetation produces a cream or white fruit that looks like a carrot. Parsley roots are used for food as a spice, as well as for medicinal purposes. Of the popular varieties of this type of vegetable, Berlinia, Eagle, Berlin root, Sugar root are noted.

Many people prefer to grow a vegetable for greenery.Green petioles with fragrant leaves are obtained during the first year of the plant's life. They are ready for cutting already 40-60 days after germination. Without juicy spicy herbs, one cannot imagine salads, main courses, soups. Many gardeners sow parsley every 2 weeks, supplying themselves with useful grass for the entire summer period and winter.

From varieties of leaf parsley is valued:

Strong Festival Bush;
early Harvest;
high yield Green Crystal;
disease-resistant Natalka.

Curly parsley is used as an ornamental, in which the rosette is dense with corrugated leaves with wavy edges. Varieties of curly plants have been bred: Bogatyr, Esmeralda. Among the "foreigners" can be noted parsley Mooskrause, Ri alto, Italian giant, Titan.

Parsley: combination with other plants

Among the secrets of vegetable growing, one can single out a competent crop rotation at their summer cottage. For every vegetable, there are better predecessors and bad neighbors that the culture finds difficult to get along with. When this is not thought of and plants are planted at will, a rich harvest of vegetables is difficult to obtain.

For parsley, as a representative of the Umbrella family, you need a plot where there were previously beds with onions, tomatoes, zucchini, squash. Spicy grass feels good in place of cabbage, cucumbers.

The herbaceous plant is often planted together with dill, cilantro or carrots. Grass beds are located next to plantings of tomatoes and legumes.

Excellent protection for strawberries, strawberries from pests will be beds with fragrant greens.

When to plant parsley

Depending on the region where the spicy crop is cultivated, it can be grown from seedlings or directly from seeds in the garden.

In the first method, boxes of nutrient mixture are prepared. Then, grass seeds are placed close to each other in moist soil. The optimal time for planting seedlings is the period 1 month before transplanting into open ground. If propagation by roots is preferred, then planting is carried out later. For this method, root crops weighing 50-60 grams with a length of less than 15 centimeters are used. The length can be shortened by cutting off the bottom with a blade and sprinkling with wood ash.

For sowing immediately into the ground, choose the time when the snow has melted. Since the seeds are not afraid of low temperatures, then at the end of April - until May 10, you can plant a vegetable. If the planting material is prepared correctly, then the seedlings will appear on the 20th day.

Until the end of July, parsley is sown every 2 weeks to be constantly with fresh herbs.

In winter, planting seeds occurs as cold weather sets in. At a daytime temperature of 2-5 degrees Celsius and with slight frosts at night, dry seeds are already placed in the grooves, sprinkled with soil on top. It is necessary to protect them from germination so that the spice does not die. To do this, cover the bed with mulch, and on top with a film. The main thing in pre-winter sowing is that the weather becomes colder and snow falls faster, which will save the seeds from freezing and death.

Preparing seedlings

If you want to get parsley leaves in the middle of spring, you need to adopt a seedling method of cultivation:

Boxes are prepared in advance with a depth of 20-30 centimeters. Having disinfected the container, fill it with nutrient soil. It is good when there is a layer of drainage below, which will allow moisture not to stagnate in the container.
The soil is needed from two parts of garden soil and one part of peat and humus.
It is better to immediately feed the soil mixture with mineral fertilizers containing phosphorus and potassium.
Leaf varieties are selected with early maturation.
Before placing the seeds in the ground, they are disinfected for 20 minutes in a solution of potassium permanganate.
Seeds are planted in the holes to a depth of 1.5-2 centimeters.
After planting, the soil is abundantly watered with water at room temperature.

For seedlings to appear on time, they need fresh air, regular watering. The air temperature should not exceed 20 degrees, not be lower than 17.

At the level of two leaves, seedlings are thinned out, leaving a distance between them of 1-2 centimeters. Two weeks before transplanting, parsley seedlings begin to harden it, taking it out into the open air.

You can grow vegetable seedlings in containers on a windowsill or in a greenhouse.

Features of planting parsley in open ground

More often, open ground is chosen for growing herbs, so as not to make it difficult to care for seedlings.

In a lighted place, the soil is prepared in advance. In autumn, rotted manure or compost is added to it 4-5 kilograms per square meter of beds. It is also necessary to think about mineral fertilizers if a vegetable is planted in the winter.

Seed preparation includes soaking in:

warm water for a day;
growth promoter;
vodka solution for 20 minutes;
wood ash infusion for 5 hours.

Choose one of the methods that will allow the seeds to germinate faster in the ground. To force germination, a little quicklime is added to the grooves. But just soaked in water, seeds in moist soil will germinate rapidly.

When planting in autumn, planting material must be dry, otherwise its rapid germination will lead to the death of seedlings from frost.

Parsley seeds are planted along with a small percentage of lettuce seeds. The latter sprout faster, and they determine the direction of seedlings. So it is better to loosen the soil, helping the seeds break through the crust.

The planting depth of parsley is 2 centimeters. It is better to plant parsley in the country with two-line ribbons with a distance of 40-50 centimeters between them.

Seedlings of a vegetable plant will appear in 15-20 days.

Many people propagate vegetables with roots. The prepared product, cut to 8-10 centimeters and disinfected, is buried inside the soil, leaving a stump 2 centimeters above the ground. Greenery will begin to form in 2 weeks. It remains only to properly care for her.

How to properly care

The spicy root crop is unpretentious, easy to care for. But the farming technique of fragrant culture cannot be imagined without:

regular watering;
fertilization;
thinning;
loosening and weeding beds;
mandatory pruning of petioles with green leaves.

The emergence of seedlings in the garden is a signal for inter-row cultivation of plantings with a chopper or cultivator to a depth of 5-6 centimeters. The procedure is done 3-4 times over the summer.

Between shoots, weeds are fought by hand.

The first thinning at the level of 2 leaves is carried out, leaving a distance of 2 centimeters, a month later - 5 centimeters. Those shoots that are pulled out are used for their intended purpose in food or for canning.

Watering parsley

Spicy grass needs watering to keep leaves and petioles juicy. With a lack of moisture, the foliage will begin to turn yellow, and the taste of the leaf sockets will become hard, lose their unique aroma.

Water the vegetable garden every 2-4 weeks, depending on weather conditions. Plants should not be over-moistened. They wither, stop growing.

Use room temperature, settled water for humidification.

Feeding parsley

During the growing season, the vegetable needs top dressing in the form of organic and mineral complexes. If manure was applied to the site before planting, then after the first thinning of the plants, a complex of ammonium nitrate (15 grams), potassium s alts (10 grams) and superphosphate (20 grams) is added. All components are dissolved in 10 liters of water.

Second time, 2-3 weeks after the first treatment, increase the amount of nutrients by 1.5 times.

It is necessary to fertilize the grass bed along with moistening the soil. So useful elements will be better absorbed, accelerating the vegetation of the vegetable.

Pruning parsley

Leaf varieties of the plant are regularly pruned so that the growth of greenery occurs constantly. For the procedure, shoots with a height of 10 centimeters are chosen. It is better to start cutting from the outside of the bush. No need to pinch off just the tops. Cut shoots to the ground. In this case, the restoration of the hive will go faster.

Pruning at the end of summer is done in order to prepare the greens for storage for the winter. Later, twigs and leaves will begin to lose their juiciness and useful properties.

Protection from diseases and pests

From fungal diseases, the plant most often encounters:

powdery mildew;
stolbur;
alternaria, or black rot;
white spotting, or septoria;
rust.

Pathologies appear as a result of improper care. You can determine the infection by spots on the leaves, their drying.

To get rid of the lesion, special preparations are used: "Hom", "Barrier". For prevention, they are fighting against plant residues, destroying them.

From pests, larvae of swallowtail butterflies, fleas, wood lice, which destroy the greenery of the plant, are dangerous. Insecticides will save you from parasites. They are processed 2-3 times with an interval of 10 days.

Harvest and storage of crops

Harvest parsley depending on how much it grows. There are varieties that take 55-60 days to reach technical maturity, others - 100 days are not enough. Greens are pruned during the entire growing season of the plant. It is frozen or dried to be added to food in winter. The yield from 1 square meter ranges from 2 to 5 kilograms.

Harvest of vegetable roots in autumn ends no later than September 25th. The fruits are cleaned from the ground, give time to dry. Then they are placed in basements or cellars with good ventilation and air temperature within 0 degrees. Root crops will survive better in wet sand.

Chopped or chopped roots are dried under a canopy and placed in glass jars. Sliced fruits are also frozen, used as a seasoning for dishes.