Parsley - planting, propagation, care, varieties, collection and storage. parsley root

Therefore, they can be grown on the same bed or side by side. However, in the place where carrots grew in the previous year, parsley cannot be sown. But after,,,,, root crops grow juicy and fleshy, especially if the soil in the beds has been fertilized with organic matter. Because parsley loves fertile, fairly moist and loose soil. Works well on loamy or sandy soils.

If the soil is poor, uncultivated, in the fall it is dug up in two layers. For digging, 3-4 kg / m2 of compost or humus and 50-80 g / m2 of complex mineral fertilizer are applied. On heavy and damp soils, sand (5-6 kg / m2) is added, otherwise the root crops, making their way through a dense layer of earth, lose nice shape. In the spring make 15-20 g ammonium nitrate, 40-50 g of superphosphate and 20-30 g of potassium sulfate. Fertilizers on light soil are closed by loosening, on heavy soil - by digging, followed by leveling the surface of the bed.

sowing

AT middle lane sowing root parsley can be carried out in early spring(at the end of April) and before winter (end of October - beginning of November). In the middle of summer (late June - early July), southerners usually sow. parsley seeds develop very slowly. To speed up germination, soak them in warm water or in a 0.2% potassium permanganate solution for 2 days, changing the water daily. After the seeds swell, wash clean water and scattered on porous wet paper, maintaining it in this state until white sprouts appear. In the garden, the seeds are laid out in grooves 2 cm deep, located after 20 cm, and rolled. At winter sowing seeds do not germinate. Grooves are cut in advance with a depth of 1-2 cm along or across the beds. Sow on frozen ground and fill the furrows with dry sand or humus. The norm of seeds during winter sowing is increased by a third.

Care

Parsley is thinned out twice: when 1-2 and 5-6 true leaves are formed. At the first thinning, 3 cm are left in a row, then the distance is increased to 10 cm. Pulled plants are used for food. In the first half of summer, the soil is regularly loosened between the rows, especially after rain or watering. First loosen to a depth of 4-6 cm, then 10-15 cm. For the season parsley watered 3-4 times, pouring 2-2.5 buckets of water per 1 m2. During drought, additional watering is carried out. parsley roots need additional nutrition, respond especially well to mineral fertilizers. The first top dressing is given shortly after thinning, diluting 30-40 g of complex fertilizer in a bucket of water. After the second thinning, they are fed again, diluted with 10 g of ammonium nitrate and 50 g of potassium salt or ash in a bucket of water. At the third top dressing, dedicated to the pouring of root crops, ash is added, 1 glass / m2.

Diseases and pests

Of the pests, aphids can annoy the root. It is easy to deal with it by spraying the leaves with infusions or decoctions. volatile plants(celandine, dandelion, yarrow, etc.) Of the most dangerous fungal diseases, which appear both in the garden and during storage (alternaria, rhizoctoniosis and wet bacterial rot). To protect parsley from them, seeds are not collected from diseased plants, they are disinfected before sowing in hot water(48-50 degrees) for 20 minutes followed by immersion in cold water, acidic soil is lime, annually change the place of cultivation, clean plant remains. If the parsley is severely affected by diseases, the leaves are sprayed with 1% Bordeaux liquid.

Harvesting

Root crops are dug selectively starting from August, and in October, before the onset of severe frosts, all plants are harvested. The leaves by this time become rough, lose their juiciness, but the roots are gaining strength. The dug up roots are sorted. Non-standard and damaged are sent to the kitchen or dried. The leaves intended for storage are cut off, leaving 0.5-1 cm stumps. Then they are dried and placed in boxes, layered with sand. Store at a temperature of 0-2 degrees and humidity of 80-85%. Root crops intended for drying are cleaned and rubbed on a coarse grater. Then put in a colander, dipped in boiling water for 1-2 minutes and dried on a paper towel. Pour out onto a baking sheet, place in an oven heated to 75 degrees, and dry with the door slightly open. By the end of drying, the temperature is reduced to 55 degrees. Store in jars, putting in a dry dark place.

In order for the root crops to form large, parsley leaves are not cut until harvest.

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In the summer, many people use fresh herbs in cooking. Dill and parsley are especially loved by all. It is interesting that not only green leaves, but also the root are tasty and healthy in parsley. At the same time, the root can be preserved and used in winter. The main thing is to know how to store properly.

In autumn, do not rush to remove parsley roots from the garden. It is better to leave this matter for the end, when all the other vegetables have already been removed. During this time, the root will have time to get stronger and prepare for storage - they will become even juicier and thicker. When harvesting parsley leaves, they need to be cut at a distance of 1-1.5 cm above the root level.

When you dig up the plants, they must be dried and placed in prepared boxes so that the parsley is not crowded. The roots must be covered with sand. It is best to lay the roots in layers. You need to store the vegetable at a low positive temperature (0 ... + 2 degrees). Should not be allowed high humidity otherwise the roots will start to rot. Temperature fluctuations can also be harmful. Be sure to periodically check the parsley for rotten specimens.

Fresh parsley storage

You can also store parsley in the ground. In this case, the upper greens are completely cut off, only small cuttings remain. From above, the bed is insulated with sand and hidden under the film. When snow falls, they need to additionally warm the vegetables, protect them from frost with a snow coat. With such storage, parsley retains its juiciness and benefits as much as possible.

dried parsley

Another option is to dry the dug up root. To do this, it is thoroughly washed, cut into thin circles or stripes, and then dried at 30-35 degrees, no more. Ready seasoning can be put in glass jars or in hermetically sealed boxes.

Many dry early varieties of root parsley at a temperature of 70 degrees. When the vegetable becomes 8 times smaller than its original size and looks more like paper, the seasoning is ready. Can be taken to banks. It should be noted that drying is the only storage option. early varieties, because they do not differ in keeping quality.

Root parsley is a constant inhabitant of vegetable gardens. This culture is cold-resistant and unpretentious. With little care, the summer resident provides himself with fragrant root crops for the winter.

Root spice improves the taste of soups, salads. From it prepare independent dishes. For gardeners, dressings for first courses based on root parsley are popular. It is impossible to imagine a kitchen without the use of this fragrant plant.

Root Spice Benefits - Long and varied storage. It can be frozen, salted, stored in the basement. The spicy root will retain its taste and consumer properties.

Features of growing root parsley

Gardeners who grow leaf parsley will also cope with root parsley. But it is necessary to take into account the peculiarities of culture:

• the root crop prefers loose, breathable soils;
• to obtain even underground fruits, agricultural practices (watering, fertilizing, loosening) should be observed;
• root seasoning is cultivated in the garden, in the greenhouse, on the windowsill (for forcing greenery in winter).

Seed producers offer enough planting material. Varieties of fragrant root crops are popular among gardeners:

• Productive (root length up to 20 cm, demonstrates resistance to diseases and pests);
• Alba (grows up to 290 g, does not have fine hairs on the main root, is perfectly stored);
• Finale (root (underground) part grows up to 200 g, fruits are leveled, delicate taste is revealed in conservation);
• Sugar (appreciated for early term ripening of the root part, grows up to 60 g, grayish-white color, sweet taste).
• Eagle ( dutch variety, root crops are aligned, grows up to 140 g, valued for high yield and universal use roots).

When purchasing seeds, gardeners evaluate seed maturity, root yield, taste, and uses.

Landing dates

Parsley root is a cold-resistant plant. Planting in open ground is permissible as soon as the soil warms up to 4 degrees Celsius. This usually happens immediately after the soil thaws. It is important not to miss planting dates: parsley needs a lot of moisture to germinate. Seeds will not germinate in dry soil.

In the spring there is a lot of work in the garden. You can sow a cold-resistant crop before winter. Root spice seeds will germinate well after the onset of suitable weather.

For planting, you should choose the time 2-2.5 weeks before the onset of stable cold weather. Seeds need time to swell. But they should not have time to germinate. Sowing is carried out only with dry seeds. With this method of planting material, it is recommended to take 30% more.

Selecting a landing site

To obtain the desired crop of roots, you need to correctly choose a place for the ridge:

1. Parsley root prefers loose (moisture-permeable and breathable) soils. Sandy, soddy-podzolic and light loamy soils are ideal.
2. The place should be well lit by the sun. In shaded areas, the roots grow small.
3. The ridge should not be flooded: parsley rots easily.
4. Landings need to be protected from cold northern winds and drafts. It is not bad to plant root crops on the south side of buildings.
5. Pay special attention to predecessors. The root culture gives excellent harvest after zucchini, pumpkin, cucumbers. It is undesirable to plant after umbrella plants (carrots, parsley, celery).

It should be remembered: seat needs to be prepared in advance. When planting a root crop in spring-autumn, with winter sowing - a month before.

Sugar root parsley: cultivation in the open field

Sugar - the most popular variety of root spice among gardeners. She is loved for early ripening, productivity and special (sweet taste). When grown in open ground conditions must be met:

1. Before planting, it is forbidden to make compost or humus: the roots will coarsen and lose marketability.
2. The soil should be filled mineral complex according to the manufacturer's instructions.
3. Fertilizers should be applied when digging (on the bayonet of a shovel). At the same time, clean the ridge from weeds: they inhibit the root spice.
4. Mark the rows at a distance of 20 cm from each other. Make grooves 2 cm deep.
5. When planting in the spring, it is recommended to shed them warm solution potassium humate.
6. Plant the seeds at a distance of 3-4 cm from each other. Place 3 seeds per hole (to avoid the absence of empty spaces).
7. Sprinkle with soil, tamp.
8. To retain moisture spring planting) cover the ridge with lutrasil.
9. Parsley takes a long time to germinate. Landings should be regularly moistened over the nonwoven fabric.

After germination, leave one strong plant. The rest needs to be weeded out.

Growing root parsley at home

Some gardeners use root parsley for forcing greens at home in the winter. In this case, it is necessary to observe:

1. Temperature regime. Before germination, 4-10 degrees Celsius, then 15-20.
2. Humidity. The soil should be regularly moistened. But it is not recommended to pour the plant: the root seasoning easily rots.
3. Illumination. AT room conditions root parsley needs to be illuminated up to 16-18 hours.
4. Top dressing. Fertilizers are applied at planting. In a depressed position, the plants are fed after cutting with a mineral complex.

When forcing greens from the roots, there is a possibility of a flower arrow.

Sugar root parsley: growing in a greenhouse

Many gardeners are trying to grow parsley in a greenhouse or greenhouse. This requires free space. The advantage of Sugar - precocity. When sown in winter, the crop is harvested before the placement of the main greenhouse crops.

Usually Sugar is planted in an unheated greenhouse with an increase in radiation: at the end of January. In the event of a sudden cooling of the landing, it is recommended to cover it with dense lutrasil (60 g / square meter).

Features of care

Parsley - unpretentious plant. But provide easy care the gardener will have to get the root spice.

Watering rules

The fragrant root tolerates a short drought. But taste qualities root crops deteriorate. Moisturize the ridge after the top layer has dried.

top dressing

Before planting seeds of root spice, a complex of mineral fertilizers is introduced into the soil. After the emergence of seedlings, it is recommended to feed them once with nitrogen fertilizer. To do this, prepare an infusion of fermented grass:

• fill the container with weeds without roots;
• to fill with water;
• close the lid and put in the sun;
• after the start of fermentation, dilute the infusion with water in a ratio of 1: 8 and use it to feed parsley.

After the growth of tops by 10-15 cm, mineral fertilizers should be applied. It is more convenient to use soluble. Further feeding does not make sense: parsley will look for nutrients in upper layers soil. It does not form beautiful even roots.

Possible diseases and pests of root parsley

Parsley is susceptible to some diseases:

• peronosporosis (leaves are affected by spots, then the tops dry out);
• white rot (roots get sick, they soften and disappear);
• white spotting (spots form on the ground parts, then the tissues soften and rot);
• rust (tops turn red and dry out).

Diseases arise due to violations of the rules of care. Subject to agricultural technology, gardeners get a harvest of healthy tasty roots.

Pests

The greatest harm to plantings is caused by carrot psyllid. She lays her eggs at the base of the root. The hatched larvae damage the plant.

The second pest is aphids. Ants are planting it. For the fight, anthills should be destroyed (in April) and the aphids should be washed off with a solution of green or tar soap.

From a carrot fly, plantings are sprayed with water with the addition of kerosene (a tablespoon per 1 liter). But with this method, the roots have bad smell and taste. Experienced gardeners get rid of the pest by planting onions and garlic next to the parsley.

Harvest and storage

The time for digging up the roots of parsley comes in early autumn. They are carefully pry with a pitchfork. This tool least of all injures root crops.

The excavated plants are shaken off the ground and dried in the sun for 2 hours. This procedure destroys harmful bacteria.

Then the tops are cut off. If winter forcing of greens from the root part is planned, a stump of 1-2 cm is left. When laying for storage, the growth point is cut off along with part of the root crop. This will keep the parsley juicy.

In the refrigerator, the roots are stored in a perforated plastic bag. Some gardeners cover the root crop with wet sand and lower it into the cellar.

Harvest parsley retains flavor and useful material when frozen. The roots should be washed, cut and put into a container or bag. AT freezer the taste of the root spice will be excellent: the roots are ready for use within a year.

People appreciated the unusual 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, as well as in canning.

Parsley leaves are rich in vitamins C, PP and group B, provitamins A and K, 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 left in the ground in the second year, it blooms and produces small seeds. You can grow parsley both on greens and on the root. The root varieties of parsley form a cone-shaped or spindle-shaped yellow-white root crop. Parsley root greens are usually 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 often leaf parsley planted not in beds, but in flower beds in compositions with other aromatic and medicinal herbs.

parsley varieties

• root: Harvest, Alba, Eagle, Lyubasha, Piquant, Final, as well as Bordovician and Sugar;
• leafy with smooth leaves: Ordinary leaf, Breeze, Bogatyr;
• leaf curly: Astra, Mazina R3, Triplex.

Agricultural technology

Parsley always has a place in the garden. The plant is unpretentious and almost undemanding to the soil. However, in well-lit places with loose, fertile soil parsley is able to give a particularly good harvest.

Seeding and cultivation

Best predecessors for parsley- zucchini, cucumbers, potatoes and cabbage. It should not be planted after other celeriacs - carrots, celery, cilantro, cumin, etc., but it can be perfectly grown at the same time as them. Parsley grows well in mixed landings with radishes, peppers, peas, tomatoes and cucumbers. On the site where parsley grew, it can be sown again only after four years.

The place for future landing parsley is prepared in the fall, deeply digging the soil and making compost. In the spring, the earth is loosened and fertilized with complex mineral fertilizers.

Parsley seeds are sown from mid-April directly into the ground. Dry seeds germinate hard, therefore, before sowing, they must be soaked in water for half an hour, and then dried to flowability. For sowing in the beds, grooves are made 1–1.5 cm deep, spilled with water. After the moisture is absorbed, seeds are sown in the grooves and covered with earth. The earth is leveled and lightly compacted.

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

Leaf 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 ​​ridges to a depth of about 1 cm. The bed is mulched with humus or peat.

top dressing

Leaf parsley is fed 1–2 times a season with nitrogen fertilizer (50–60 g of saltpeter for every 10 sq. M). Parsley root is fed at the beginning of the growing season complex fertilizer, and in August they give phosphorus-potassium fertilizers at the rate of 70 g of superphosphate and 50 g of potassium salt per 10 square meters. m. nitrogen fertilizers no longer used in order to prevent the consumption of root crops.

Harvest

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

Storage

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

Pests and diseases

Parsley as a whole is characterized by the same diseases and pests as other umbrella plants, but it is rarely affected by pests and diseases.

Leaves and stems of parsley can be affected by false powdery mildew, rust, white spot, leaf cercosporosis, onion and garlic stem nematode, melon aphid. Root parsley can suffer from white rot. Both the leaves and root crops of parsley can suffer from carrot psyllids.

Application in traditional medicine

Since ancient times, 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, so it is widely used to treat digestive diseases and loss of appetite.

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

A decoction of parsley is used in cosmetology to remove freckles. In addition, boils, bruises, insect bites are treated with decoction.

Growing parsley in winter at home

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

To do this, in the fall, you need to dig 2-3 parsley roots from the garden and plant them in flower boxes. At home, parsley grows well in nutrient soil with regular watering. Already after 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 at home with seeds. It is best to choose curly parsley varieties for these purposes, since it grows quickly and gives the most lush greenery. Seeds are soaked before sowing. A box with crops is placed on a well-lit windowsill. After the emergence of seedlings, the sprouts need to be thinned out and grown until full foliage appears.

Spicy plants, rich in vitamins and minerals, have firmly entered our lives: we eat them, treat them, and use them for cosmetic purposes.

For example, such plants include root parsley, the preparation for the winter of which is quite simple, although it has many ways. We will learn how to store it in the cellar, freeze, dry, salt and marinate in order to provide ourselves with useful substances in the cold.

Harvesting root parsley: when and how to harvest

When to harvest root parsley? The main thing is to have time to do this before the onset of permanent frosts. Harvesting dates for root parsley fall approximately on September 15-25 - it all depends on the region and climate.

Knowing when to dig up root parsley, we choose a dry fine day. The cleaning process itself is as follows:

• Trim the parsley leaves, leaving a small stump.
• Carefully remove the root crops from the ground and leave them in the sun to dry.
• We prepare the roots for storage.

And you can store them different ways- in the cellar, like carrots or beets, in the freezer, dry or in blanks.

How to store root parsley in the cellar

To keep the crop in the cellar, we first sort the roots dried in the sun by size and throw away the root crops affected by pests. We shake off the remnants of the earth from the roots and send it to the cellar for storage, choosing one of the methods:

• Storage in sandboxes. We put the prepared parsley roots in boxes (heads out), pouring in layers of slightly moistened clean sand.
• Storage in bags. We cut off the tips and tops of the roots (so that they do not germinate) and put them in plastic bags. They can either be tied tightly, or, without closing, sprinkled with a four-centimeter layer of sawdust.

The storage temperature in the cellar can be from 0 to 15-20 degrees. From time to time we check the condition of the roots and, if we find rotten ones, we immediately remove them so that the rest of the roots do not become infected.

Freezing root parsley for the winter

Parsley can be stored at home by freezing.

Parsley root harvesting for the winter freezing

How to freeze root parsley for the winter

• We clean the roots of small hairs-roots and rinse thoroughly in two or three waters.
• We dry the washed roots, spreading them on a napkin, and cut them into thin slices (three on a grater, finely chopped in a blender).
• We put the slices (grated mass) in plastic bags, expel the air and carefully tie.
• We put it in the freezer for storage, where the roots can be stored for 8 to 10 months.

Grated parsley can also be laid out in molds, poured with water and frozen. After pouring ice in a bag and store in the freezer.

If you need to add parsley root to the dish, put it without defrosting. When adding to soups and other hot dishes, do this five minutes before the end of cooking.

How to dry root parsley at home

Storage of root parsley for the winter is also possible in dried form. To dry the root crops, do the following:

• We remove the leaves and small hairs-roots, wash the roots in water.
• Slightly scrape off the skin and dry the roots, spreading them on a napkin.
• Cut the roots into strips (circles).
• We put parchment on baking sheets and distribute chopped parsley over them.
• We remove them in a place where a draft walks so that they dry out a little.
• Preheat the oven to 40 degrees, place baking sheets there and dry the roots. The door remains ajar at this time.

Can you dry parsley? country method- in vivo. We do everything as above: wash, cut, put on baking sheets, just put them not in the oven, but in a dry dark place, and cover with paper, leaving a hole for ventilation. We dry it for five to seven days, sometimes stirring the raw materials.

How to properly store root parsley when we dry it? We place the dried parsley in cloth (linen, chintz) bags or paper bags, and put it away for storage in a well-ventilated dark and dry place.

Harvesting root parsley for the winter: delicious recipes

Root parsley, stored and harvested in a variety of ways, can be salted and pickled, and even used in the preparation of soup dressings.

Recipes with root parsley for the winter: salting

To get a healthy pickle from this spicy root vegetable, we use one of the methods.

• Salting in brine. We thoroughly wash the roots, scrape off the skin and rinse with water. Cut into thin plastics or chop into strips, and put in boiling water for a couple of minutes. After we put it in small sterilized jars and make a brine: add salt to the water where the roots were treated with boiling water - 80-100 g per 1 liter. Pour the roots with hot brine, cover with a lid, sterilize for 20 minutes and roll up.
• Dry salting. We clean the parsley roots from the skin, wash and rub on a grater. Mix with salt - for 5 parts of the roots we take 1 part of salt. Mix the ingredients and arrange in jars.

We store salted parsley roots in the basement or other place where it is cool. When adding salted parsley to dishes, remember that now they need to pour less salt into them.

How to prepare root parsley for the winter: pickle with vinegar

To marinate the roots, the following ingredients are needed to prepare the marinade:

• Black peppercorns - 6 pcs.
• Water - 1 glass
• Vinegar 9% - 1 cup
• Granulated sugar - half a glass
• Salt - 1-2 hours of boat (to your taste)
• Bay leaf - 2 pcs.
• Finely chopped garlic - 4 cloves

Cut the peeled parsley roots into cubes and dip in salted boiling water for three minutes. We recline the roots in a colander and dip them in very cold water for half a minute. We drain it, lay out the parsley in sterile containers, pour boiling marinade from the ingredients indicated in the list, and roll it up.

Preparations from root parsley for the winter: dressing for soups

What to do with root parsley for the winter? You can cook from it and other vegetables a wonderful dressing for soups - cabbage soup, borscht and others. Ingredients:

• Root crops in any proportion - parsley, celery, carrot or parsnip roots - 0.5 kg
• Bulgarian pepper of any color, you can different - 1 kg
• Parsley greens - 250 g
• Dill greens - 250 g
• Salt - 300 g

How to make soup dressing

To do delicious seasoning for borscht, cabbage soup or other soup, follow the plan:

• We clean the washed pepper from the stalks and seeds, cut into strips.
• We wash the roots of parsley and other vegetables and also cut into strips.
• We wash the dill and parsley, shake off the water, put on a napkin to dry and chop.
• Mix the cuts with salt and wait 20 minutes until the juice appears. At the same time, stir every five minutes to evenly salt.
• Lightly tamping, lay out in sterilized containers.
• Pour salt on top and roll up the jars, or close with plastic lids.

Soup dressing keeps well in the cellar or refrigerator. And so that the already used dressing does not get moldy in a jar, we put a leaf of pharmacy mustard plaster on top.

Now you know when to dig up root parsley and how to store it. rich in vitamins and minerals, root parsley, harvesting for the winter of which is not difficult, will keep your immunity up to the mark all winter!