Parsley root Parsley also belongs to umbrella (celery) crops. There is a leaf one, which does not produce a root crop, but only a root lobe, there is a root one, presented on the market by foreign varieties: Fakir and Eagle and domestic ones: Piquant and Alba - early, Universal -

Root collar of a seedling The root collar of a seedling is the place where the root system passes into the trunk (trunk). There is no clearly defined boundary between the roots and the trunk; it is arbitrary. Therefore, gardeners are forced to navigate by some external signs. At

Root rot Cucumbers are affected by root rot in any phase of development. Signs of the disease often appear at the beginning of fruiting. First, single brown spots form on the lower stems near the roots, which subsequently merge, the tissue in these places turns brown,

Root rot Sick plants wither and their root collars rot. If you pull a diseased plant out of the soil, you will see browned roots covered with a dark coating. The causative agent of the disease penetrates the plant only through mechanical damage to the roots or root collar.

Root feeding Root feeding is the most common. It can only be carried out using highly soluble mineral fertilizers that contain the nutrients necessary for the growth and development of plants in the appropriate

Root parsley Root parsley is a biennial plant: it produces roots in the first year and seeds in the second. Research has shown that parsley roots are rich in substances beneficial to our body. They promote wound healing, strengthen gums, preserve vision,

Parsley is classified into annual and biennial, and by type into root and leaf. The culture is extremely moisture-loving and tolerates frosts and even slight frosts. Growing parsley is possible in open ground and on a windowsill, for example, in winter. The plant contains a huge amount of vitamins and microelements, due to which it has a wide range of uses in medicine.

Root parsley is usually biennial. In the first year of growth it forms a root crop, in the second it forms a seed bed. In both the first and second seasons, shoots appear in the form of green foliage. The tops are juicy, rich green in color, suitable for consumption. The root vegetable, which looks like a white carrot, is also suitable for consumption. Parsley root is often used in medicine and as a spice. It is rich in microelements and vitamins.

The leaf type is distinguished by the absence of a root crop, but the plant has its own root system. Green tops are used as a spice in food. These greens can be frozen. This species is most popular among summer residents.

Each type of parsley has its own unique value. Therefore, several varieties can be placed on the site so that you can compare and choose the best one.

Site selection

The soil is preferably loose and fertile; crops can be placed in an area with high groundwater levels. It is not recommended to use a shaded area. The best predecessor is , acceptable predecessors are , . You definitely shouldn’t sow parsley in the place where you grew or.

It is recommended to prepare the site for planting any crop in the fall. Parsley can be sown in winter; with this planting, the soil is cultivated a couple of weeks before.

To grow forage crops, organic fertilizers are required. It is advisable to do this for the predecessor as well.

During winter planting, mineral fertilizers are also applied along with organic matter. Agronomists recommend such crops.

Spring planting

There is no point in growing parsley in seedlings, since when planting seeds in open ground, the result will be approximately the same. The second half of April is the right time for planting. To keep your greens happy all summer long, you can sow parsley several times a season with a difference of two to three weeks. So, greens sown in April are ready for use in early June, and those sown in May are ready for use in July-August. Before planting, you need to carry out the procedure of treating the seeds, and then soaking them in warm water. As seeds, parsley seeds contain a large amount of essential oils. This prevents rapid germination; to speed up the process, there is a method of soaking in an alcohol solution. A weak solution of 1:4 water with alcohol is made, and the planting material is immersed there for a couple of hours. Afterwards the seeds are washed and dried.

Sowing occurs in grooves made with a hoe; their depth is no more than ten centimeters. Afterwards, the planting holes are sprinkled with soil and watered.

Care

There are no special techniques. Care consists of regular watering, fertilizing, removing weeds and thinning - if we are talking about root varieties, leaf varieties do not need this.

Leaf parsley is much more demanding when it comes to watering. Root - you can water it even once a month, when the first one requires moisture at least once a week. Before watering, the water must be given time to warm up to air temperature, otherwise ice-cold water can provoke the appearance of fungal diseases.

In matters of complementary feeding, leaf parsley is also more demanding. Several times during the growing season it is recommended to fertilize with nitrogen fertilizers, for example, saltpeter - at the rate of 5 g per 1 square meter.

Root parsley is fed with phosphorus fertilizers once, during the period of intensive growth, immediately after emergence.

It is not recommended to place dill or celery in the area after parsley. Umbrellas can be placed in the same bed, no earlier than after four seasons. Potatoes, tomatoes, and garlic grow well after cultivation.

It will be possible to pick fresh greens from the plot no sooner than after six weeks. When the length of the branch reaches ten centimeters, it is time to eat it. Early ripening varieties can ripen two weeks earlier.

Residents of high-rise buildings also have the opportunity to enjoy fresh herbs; boxes filled with vermicompost and drainage will come to the rescue. Seeds are sown in such containers according to the open ground planting scheme. Care is no different from that described above. There are recommendations to speed up the emergence of seedlings - you can cover the top with film or glass. Containers are placed on window sills to maximize sunlight. The optimal temperature in the room is +20; parsley can grow at lower temperatures, but much more slowly.

If root parsley grew on the site in the summer, then in the winter its roots can be transplanted into containers with substrate and sent to the windowsills. So, you don’t need to wait until the first shoots appear, the plant will quickly begin to produce greens. It is recommended to keep the temperature in the room at twenty degrees, and water as the soil dries.

Diseases and pests

The crop is susceptible to many diseases; both fungal and viral diseases can affect it.

Often the plant is affected by powdery mildew. Then it appears on all plants in the same way - a characteristic white coating on the foliage. The causative agent is a fungus, so its development is provoked by excessive humidity or sudden temperature changes when watering with ice water in hot weather. As control measures, they are treated with special preparations, but basically, the fungus can be defeated only by completely removing the plant. To prevent the development of the disease, you need to regulate watering, and in rainy summers, abandon it altogether.

If the edges of the leaves turn red, and the bush itself slows down in growth compared to the others, it is most likely the case with Stolbur. The disease is spread by leafhoppers; the lower parts of the shoots are the first to be affected. They fight the disease with herbicides; for prevention, regular weeding and removal of weeds on which the carriers are located are carried out.

Blackened shoots at the base indicate the presence of black rot. It can occur at any stage of growth or storage of the harvested crop. There are no methods of struggle as such. This plant should not be consumed. As a warning, if there have already been precedents in past growing seasons, treatment with Barrier and Hom is carried out.

Among pests, the main threats to crop loss are psyllid, nematodes, carrot fly, melon aphid and others. Chemical agents are provided as measures to combat each pest; they can be purchased in specialized stores.

Unknown properties of parsley

It’s hard to imagine salads, canapés and many culinary delights without lush greens. But it’s not just a matter of taste; the spice has many beneficial properties. The range of applications is incredibly wide, including cooking, medicine, and even cosmetology. The benefits of eating parsley are great, for example, it only contains the same amount of keratin as in. All B vitamins are present, and there are simply countless microelements.

Traditional medicine has long recognized parsley as an important component of all special diets. Regular consumption promotes:

• Improving the functioning of the glands;
• Metabolism stimulation;
• Strengthening blood vessels;
• Relieving inflammation, including in the oral cavity;
• Stimulation of oxygen metabolism in the brain;
• Improved appetite;
• Overcoming depression.

The plant is used as a medicine in different forms. There may be infusions, juices, decoctions. Heart, ophthalmological and respiratory ailments are treated with freshly squeezed parsley juice. In ophthalmology, it is recommended to use mixtures of parsley, carrot and blueberry juices.

Freshly squeezed parsley juice with garlic is an excellent diuretic. Indicated for people suffering from hypertension and high blood pressure. Juice is an excellent antiviral agent.

A mask made from crushed tops can serve as a whitening agent for the face and reduce the brightness of age spots.

Essential oils are used to prepare liquid for douching; parsley helps restore the cycle and relieve severe dysmenorrhea.

For men, drinking juices is recommended to normalize the functioning of the prostate gland.

Parsley root vegetables have special properties. Various decoctions and infusions are prepared from them. If you prepare a potion from two tablespoons of crushed roots, pour a glass of boiling water, boil for a couple of minutes, cool and take 2 tablespoons three times a day, an hour before meals, you can restore the level of hemoglobin in the blood in case of anemia, and relieve inflammation of the prostate.

With such an abundance of beneficial properties, it is fair to note that there are also contraindications to the use of parsley. This primarily concerns pregnant and lactating women. Due to the high concentration of spicy essential oils, large amounts of greens consumed can cause allergic reactions. Drinking highly concentrated juices is generally contraindicated.

Those who use juices as diuretics need to understand that everything is good in moderation. The use of any diuretic can lead to inflammation of the genitourinary system.

Patients with bile stone disease also need to take a rational approach to the use of such a stimulant.

In general, there are many more advantages than disadvantages, the main thing is to treat the culture and your body correctly.

Growing root parsley is not a troublesome task if you know the subtleties that the reader can learn from this article. It will talk about the pre-planting preparation of seeds and soil, as well as how to properly grow this plant in order to get an excellent harvest of large roots, because they are what are valued in this type of parsley.

Since the roots of this parsley are taprooted, like any crop with a taproot, it is better not to replant it, but to sow it directly into the soil in the very early spring. Parsley seeds contain a large amount of essential oils that prevent germination, so it takes a long time to shed. If, before sowing, seeds wrapped in a cloth are kept under running hot water for half an hour, they will germinate faster. Just before sowing, you just need to scatter them on paper and lightly dry them until they flow.

Parsley roots can be left to overwinter in the soil. In early spring there will be greenery immediately until the seeds grow again. But parsley blooms quickly after wintering. From this moment on, its leaves immediately become coarse, so the greens are edible for literally two weeks. In winter, in the apartment you can get forced greens from the root vegetables of parsley and celery. To do this, just plant the root crops in pots with soil, place them on the windowsill and water them moderately.

The beneficial properties of parsley root have been known for a very long time. First of all, professional chefs actively use parsley root when preparing various dishes. Thanks to the presence of essential oils, this root has a pleasant aroma and sweet taste. In cooking, the root of the plant is sauteed in oil, baked on the stove, baked in the oven, or used raw. Experienced chefs often add roasted parsley root to sauces, soups, and broths, giving them a unique aroma. Baked in the oven along with other vegetables (potatoes, rutabaga, turnips), the root of the plant is an excellent side dish for meat or fish dishes. And to improve the taste of stewed meat or fish dishes, when preparing them, add raw parsley root, cut into large pieces. Also, many caring housewives store root parsley for future use. They dry it after grating it.

The beneficial properties of parsley root are also used in home cosmetology. Its freshly prepared juice perfectly whitens the skin and has a tonic property. Finally, the root of this plant is considered a strong aphrodisiac. Use parsley root for cooking, medicinal and cosmetic purposes, find out all its benefits!

A wonderful medicinal tea is prepared from dried parsley root; measles and scarlet fever are cured. And there are legends about its bactericidal properties. Decoctions from the root of the plant are an excellent medicine for inflammation of the mucous membrane of the mouth, gums, and tongue.

In terms of its biological characteristics, root parsley has much in common with carrots, so it is permissible to place them on the same or adjacent beds. However, in the area where carrots or parsley were located last season, it is not recommended to create a bed for this crop. It is better to grow root parsley after onions, cabbage, cucumbers, tomatoes, garlic or potatoes, especially if the soil for these crops has been fertilized with a decent dose of organic matter. Root crops are especially large and fleshy on rich, evenly moist and loose loamy or sandy loam soils.

Parsley roots are ready for harvesting already in August, so from this month they begin to be selectively dug up. The harvest is finally harvested in October, just before the onset of stable negative temperatures. The leaves are still becoming hard and rough, but the roots are filling up and becoming juicy.

Root parsley produces a small amount of greenery, and produces a root similar in appearance to carrots, but whitish or yellowish in color. If you constantly pluck the leaves from root parsley, then the root part will be weak and insignificant in size. Therefore, when choosing a parsley variety, do not expect to get both tops and roots. As a result, you will not receive either in sufficient quantity or with the proper quality. Root parsley is tougher and less aromatic in flavor than leaf varieties. And the root crop will be small and unsalable. Therefore, plant both root and leaf parsley.

Summer residents grow two types of parsley - mainly leaf and less - root. The root is used in vegetable soups and pickles. And the leaves are used as a seasoning in soups and salads. Leaf parsley is also divided into regular and curly. Climbing varieties of parsley are characterized by a large amount of green mass, delicate in taste and beautiful in appearance. A couple of sprigs of this parsley will serve as a decoration for any dish. Leaf parsley does not form a fruit stem, although it has a powerful and branched root system.

Root parsley is harvested in late autumn, along with carrots. It is preserved in the same way - in the cellar, in boxes, strewn with sand, protecting it from drying out. If the bed is high enough and dry, a few roots can be left in the bed for early spring greenery.

Parsley loves fertile, well-lit and not waterlogged soils. Therefore, if the groundwater in the garden is too close, then it is better to grow parsley in high beds. At the same time, parsley is a very unpretentious plant and its cultivation is accessible to absolutely anyone. Caring for plants consists of loosening the soil, watering and weeding. There are no special secrets in growing parsley.

Slowly pours parsley into the root vegetable. But this process can be accelerated if in August you tear off the four-bottom leaves from each bush. By the way, the lower leaves will begin to turn yellow before then, and losing them will not cause any damage to the plant. When harvesting parsley, all leaves are cut high, except for the middle, most tender ones.

More early ripening varieties of parsley Sugar. It is used in summer and autumn. The root crop is shortened and strongly tapered. It works well even on heavy and shallow soils. Sugar parsley leaves are dark green, shiny on top, matte underneath. The root core is large, white, with a light yellow border.

In order for curly parsley to produce fresh greens throughout the season, it is sown at several times. If you cannot allocate a large bed for parsley, you can sow varieties with different maturity periods. Early varieties of parsley will be ready within two months from the moment of sowing, mid-season varieties will be ready two weeks later, and at the end of summer it will be possible to harvest late varieties of parsley.

Curly parsley is great for decorating dishes due to its decorative appearance, and also has a pleasant strong aroma and delicate taste. After cutting, the greens grow back very quickly - you can harvest another crop before the end of the season. Cut leaves do not turn yellow for about a week, maintaining their taste and persistent aroma.

The roots of leaf parsley, although edible, look unappetizing and remain thin and harsh. Leaf parsley is grown for its greenery. There are two varieties: parsley with regular leaves and curly parsley, the corrugated leaves of which resemble curls.

Garden parsley is grown for its greenery. Its root can be weakly or strongly branched. Root parsley has a cone-shaped root with a sharp tip, yellow-white or white flesh, which ripens for use in the second year of the plant's growing season. In the first year, root parsley produces a lot of green mass. In order for the root to form better, leaf rosettes should be cut off more often throughout the summer. After the seeds ripen, the root parsley dies.

Dried herbs are best stored in a glass container with a tightly sealed lid in a dry and dark place. When exposed to sunlight, the beneficial properties of the spice and its aroma disappear. At home, garden parsley can be pickled. To do this, cut leaves are thoroughly washed with clean water, which is then allowed to drain. After this, the greens are finely chopped and placed in layers in sterilized glass jars, sprinkled thickly with salt.

Garden parsley is one of the most common and beloved herbs in Europe. Without taking this spicy vegetable, it is impossible to imagine the culinary art of European and Asian cuisine. Good adaptation to various conditions allowed parsley to spread wild over large areas of Eurasia several thousand years ago.

A time gap between pre-sowing tillage and sowing should not be allowed. It is necessary to sow after processing - once in moist, loose soil, the seeds sprout vigorously. Parsley can be sown at several times: the first - in the spring, as soon as the soil condition allows. Root crops are selected from early spring crops for winter forcing of greens, and some are left in the soil to produce greens next spring. Root crops are also left from early spring sowing for seed purposes, so the area of ​​early spring sowing should be the largest.

The last sowing period for obtaining root crops intended for winter forcing is the first or second decade of June. Some parsley can be sown before winter - in October-November, before the onset of permanent frosts. This will ensure very early shoots in the spring and greenery in early June. To keep the greens large and juicy, they are watered daily or at least every other day. The best method of watering is sprinkling with fine spray.

In the fall, I leave the thin roots of parsley from the current year's sowing in the soil, or throw them with a clod of soil into a separate place - early in the spring of next year, tender leaves will appear there, which we use on the table, and then from them grow huge “bouquets” of flowering umbrellas that decorate the city and attract beneficial insects. A year later in the spring they give abundant self-seeding, which can be moved with a clod of earth to the desired place.

Parsley, as a garden crop, does not require large investments or complex care to produce produce; a good harvest can be obtained even in a small area by properly preparing and sowing the seeds.

But, nevertheless, it is necessary to adhere to a certain growing regime and harvest the crop on time.

Growing parsley: choosing seeds for tops and roots

Many gardeners choose root parsley - this plant is universal. Varieties of leaf parsley allow you to use only greens for food; its roots are not served. The root vegetable is dense and thick and is used for making sauces and flavoring pickles. At the same time, the leaves of this variety are also used for food. But it cannot be cut before the root crop grows, and these greens taste rougher than leafy greens.

When choosing a variety for your garden, take into account the following characteristics:

It is necessary to plant a variety that is zoned in your region;

It is desirable that it can be planted in greenhouses;

It is necessary that the variety be resistant to the most common crop diseases;

It is recommended to select varieties with maximum yield.

Leaf parsley

This variety comes with simple leaves and curly (leaf surface with outwardly attractive curves). The bush grows up to 30 cm in diameter, its height reaches 60 cm.

.Breeze. A mid-season variety that does not wither for a long time after cutting the greenery, you can get the first harvest in 2.5 months;

. Moskrauch. An early ripening variety, used both fresh and dried, widespread due to its attractive appearance;

.Esmeralda. Mid-season variety, plant weight reaches 50 grams. Up to 30 leaves are formed on the rosette. After harvesting the greens, it quickly restores the vegetative mass;

.Bravo. The variety was bred in Russia and is distinguished by its vertical leaf growth and strong aroma.

Root parsley

The most common varieties:

.Harvest. Early ripening variety, well suited for use in winter;

. Bordovikskaya. Late, productive and long-lasting variety, root weight up to 170 g;

. Kornevaya Berlinskaya. Early ripening variety, pleasant to taste with a strong aroma of root vegetables;

. Leafy. It is good because in addition to the root, about 60 leaves can be cut from the plant at a time.

Growing parsley: sowing

The site for sowing parsley begins to be prepared with the autumn digging of the soil, at which time the beds are filled with organic fertilizers, a bucket per 1 m2. A crop sown in rows with row spacing of 25-30 cm produces more production. Before sowing, in the spring, mineral fertilizers are applied to the bed and loosened with a rake. The plant needs a lot of potassium and nitrogen.

For the root variety of parsley, 10-20 g of ammonium nitrate, 20-25 g of superphosphate, 15-29 g of potassium sulfate are added per 1 m2.

To quickly form the leaf apparatus of parsley, you need to use a different amount of fertilizer - 35 g of ammonium nitrate, 15 g of superphosphate, 10 g of potassium sulfate.

The seeds are sown in previously prepared grooves 1 cm deep; after sowing, they are sprinkled with soil, rolled down and the beds are watered. To ensure that the seeds germinate quickly and amicably, the area is covered with agrofibre or film.

To get greens all summer, leaf parsley is sown several times; you can sow seeds in the summer before July 10.

Early spring sowing of parsley is optimal for the development of the plant; during this period, the plant consumes moisture reserves formed as a result of melting snow. Root parsley can only be sown in early spring. For 1 m2, 1 g of root parsley seeds and 2 g of leaf parsley are consumed. Before sowing, the seeds are germinated in moistened gauze for 5 days, after 10 days the first seedlings will appear.

Parsley can be obtained by forcing; first, the root crops are kept covered with damp sand until roots appear. In this case, it is necessary to maintain a temperature of 2 degrees, after which the roots are planted on the bed in previously prepared furrows.

It is necessary to use root vegetables weighing about 60 grams. They need to be planted to a depth of 15 cm, placing the root at an angle of 45 degrees, leaving a space of 10 cm between the rows, and 5 cm in the row between plants. The head and neck of parsley should not be covered with soil.

For both methods, loamy or soddy-podzolic soil is considered the most suitable. In dense soils, root parsley produces ugly roots. Typically, root parsley is planted in the garden after a crop under which manure has been applied, and the leaf variety develops well when planted over fresh manure. The best predecessors for this plant are onions, cucumbers and cabbage. The bed must be filled with a complex mineral composition.

Growing parsley: care, feeding

Parsley, unlike carrots, can be thinned out all summer; this crop can be used for food at any age. You can leave parsley in the open ground for the winter; with the onset of spring, such plants will provide fresh herbs to your table and produce high-quality root crops. If there is little snow on the site or no snow cover at all, then the beds with parsley are covered with a layer of humus or peat within 7-10 cm.

You don’t have to plant parsley in a separate bed; it grows well between rows of other vegetables; you can even plant it along the edge of a plot with potatoes. Only this crop cannot be planted near carrots.

Parsley looks attractive and impressive when placed as an edging or border near annual flowers. This plant is one of the most common herbs in container gardening; by planting it with other aromatic plants in flowerpots or containers, you can create a kind of “kitchen garden” that will provide you with fresh herbs in the winter. Parsley can be grown all year round. The plant is unpretentious to the conditions; the main thing in this matter is the timely removal of weeds and the organization of a suitable microclimate.

It is better to water the plantings in the evening; root varieties respond well to heavy watering in August; during this period, root crops accumulate many useful elements; do not forget to thin out the crops, loosen the soil, and clear the beds of weeds.

If you often pull out plants from the garden bed for greens (it can be used at any time when parsley is growing), the crops will thin out as the bushes grow. Root parsley must be thinned out, no matter whether you need greens for the table or not.

During the first thinning, leave a space of approximately 3 cm between the plants; after 12-16 days have passed, this operation is repeated. The last time the extra bushes are pulled out, leaving 5-10 cm of free space between them.

Check the plants from time to time; their leaves should be free of traces of insect activity and without signs of disease; this is necessary in order to take safety measures in a timely manner and not destroy the harvest of greens and root crops.

Weeding of parsley crops is carried out several times throughout the season. When seedlings appear en masse, the first weeding is carried out; it is advisable to combine it with fertilizing. For this purpose, complex mineral compositions in liquid form are used. During the season, two feedings are carried out with a break of two weeks.

Parsley is watered two to three times a year, thirty liters of water per 1 m2, taking into account weather conditions. Lack of moisture has a bad effect on the quality of greenery; for this reason, during the dry period, plants need to be watered more.

Collection and storage of parsley

Two 50-60 days after the appearance of the seedlings, when the height of the parsley bushes is 20-25 cm, you can harvest the greens for the first time. After this, it is cut 2-3 more times during the season; the highest quality greens come from the harvest of the first cut. It is advisable to maintain a gap of 40 days between cuttings of greenery. When harvesting parsley leaves, you must remember to leave petioles at least 5 cm long so as not to delay their subsequent growth.

Parsley roots are harvested in the autumn, before the first frost, the greens are cut off, and the roots are covered with sand in a cool place (just like carrots). For winter storage, root vegetables are carefully dug up, the leaves are carefully cut off and stored. To ensure large and high-quality root crops, it is not advisable to remove leaves during plant growth.

Root parsley does not need to be harvested in the fall. Then, after the snow melts, you can collect the first fresh herbs in your garden. It is convenient to use parsley root crops in winter for forcing greenery on the windowsill.

Leaf parsley is harvested at any convenient time and then dried in the shade or, if possible, frozen. You can cut greens when the bushes are 10-15 cm high, starting in mid-June.

Parsley on the windowsill

It is easy to grow fresh leaves of this plant on a windowsill in an apartment all year round. This technology does not require special knowledge; it is only important to find high-quality root vegetables.

You can grow greens on a windowsill from root vegetables like this:

In late autumn, before the soil in the garden freezes, carefully dig up large root vegetables;

Prepare a pot of a suitable size or box (at least 3 liters in volume); be sure to have a drainage hole in the container;

Pour universal soil for plants into the pot and moisten it. Make holes in them and plant root crops; their tops cannot be covered with soil;

Parsley growing on a windowsill should be watered moderately. Be sure to turn the container with the plant around its axis by 10 degrees once a week; the temperature must be maintained at about 20 degrees.

This way you can get the first fresh greens after two weeks have passed.

1. Plants planted around the perimeter of the area where other vegetables are planted will save them from the invasion of slugs;

2. Thanks to the beautiful leaves, parsley can look great in garden flowerpots or boxes on the balcony with flowers growing in them;

4. Although parsley is not a moisture-loving crop, in very dry and hot summers the growth of its leaves is delayed and they become coarser. But at the same time, the leaves accumulate more essential oils and become much more fragrant;

5. At the end of the season, dig up a few bushes, plant them in pots, take them to your apartment, so you can please your family with fresh herbs in winter.

Growing parsley: main pests and ways to combat them

White rot

A white mycelium appears on the root crops; subsequently, sclerotia of the fungus can be seen on it. The plant tissues become soft, they acquire a brown color, and then the root crop rots.

Penosporosis

Signs of the disease are noticeable on the leaves of the plant: spots of chlorosis first appear on the upper surface, then they become larger and acquire a yellowish tint, then turn brown, and a coating with a faint purple tint appears at the bottom of the leaf.

Rust

This parsley disease develops in early summer; brownish yellow pads appear on the petioles and underneath the leaves.

White spot

The disease is mainly visible on the petioles and at the bottom of the leaf; spots of a yellow-ocher hue and a dark rim, 1-5 mm wide, appear. Over time, they spread over the entire width of the leaf surface. On tissues affected by the disease, many pinpoint pincnidia appear immersed in the plant tissue.

Cercospora leaf blight

The disease is noticeable on leaves, umbels with seeds and petioles. Externally they look like dirty brown angular, round, elongated or irregular spots, no more than 6 mm in size. After a while, they turn pale in the middle, and a dark stripe is noticeable at the edge.

Stem nematode

Larvae and adult insects suck the juice out of the plant, parsley begins to lag behind in development, their petioles become bent.

carrot psyllid

The insect is small in size, light green in color; both adults and larvae suck the juice from the leaves.

melon aphid

Lives in colonies that are found on shoots and the lower surface of leaves. Aphids feed on sap from all parts of the plant, causing yellowing, shriveling and death.

carrot fly

Parsley develops poorly, the leaves become purple-red in color and dry out after a while. The pest larvae live in root crops, where they make many winding passages of small diameter.

It is unlikely that there will be a summer cottage, much less a vegetable garden, where the spicy herb with such a homely name does not grow - parsley. Even in a children's song they sing about her:

"Parsley, parsley,
Cheerful girlfriend..."

They say that in distant, distant times, on the rocks of the Morena Peninsula (Peloponnese) in Greece, one peasant discovered a plant with a surprisingly strong, pleasant smell. He dug it up, planted it near his house, and then propagated it with seeds. The neighbors also liked the plant, and they began to grow it throughout Hellas.

At first it was grown as a garden decoration, as well as a medicinal plant for treating wounds, and only later began to be eaten.

According to another legend, parsley grew from the blood of the murdered Horus, the son of Osiris and Isis. Therefore, in ancient times, the Greeks and Romans wove wreaths of parsley during days of mourning and put them on their heads as a sign of great sorrow.

Why is parsley called “mermaid grass”? During the rituals on Yegoryev's Day (May 6) at the spring "mermaid festivals", girls and boys decorated their heads with parsley. Well, now let’s move on from legends and fairy tales to a story about its real benefits.

"A gram of parsley is healthier than a kilogram of pills"

Our distant ancestor, when choosing his medicines, naturally took advantage of what surrounded him. At the same time, in his search he used the simplest method of trial and error. And later, doing the same, he selected from the wild plants the most useful for himself and learned to grow them. Unfortunately, centuries later, part of this valuable experience has been lost. How many people today know about the healing properties of parsley? But it is good not only because it gives food a pleasant smell and taste.

Did you know that 100 g of young parsley shoots contain approximately two daily values ​​of vitamin C, which is 4 times more than the same 100 g of lemon?!

Parsley ranks first among vegetables and fruits in terms of mineral content: iron, calcium, potassium and others. And in terms of carotene content, it is not inferior to the “champion” - carrots. Both leaves and roots are rich in these valuable substances.

Which variety to choose?

Parsley is a must have in your garden. And its cultivation must be taken with complete seriousness. First, determine, or even better, select the varieties you need.

Varieties are divided into two groups - leaf and root. Root varieties, in turn, include two varieties - root with ordinary leaves and with curly leaves.

At the beginning of this century, new high-yielding varieties of parsley with thick, fleshy roots and tasty, fragrant greens were developed. In leaf parsley, which is also divided into ordinary and curly, the edges of the leaves are corrugated and instead of a root crop, strongly branching thin roots are formed.

Of the varieties of root parsley, the most common are early ripening - Sugar and mid-ripening - Urozhaynaya and Bordovikskaya. The common leaf forms a large rosette (50 cm or more) with a large number of leaves compared to the root one, forms an earlier and higher yield of leaves, its root is highly branched, woody, and unsuitable for food.

In recent years, we have begun to grow many varieties of foreign selection: Yugoslav, German, Czech, Polish, etc. They belong to the same groups as ours, and they are grown in approximately the same way.

Since 1993, two new varieties of parsley have been included in the State Register.

Pagoda- early ripening, leafy variety. Recommended for using greens fresh and for drying. There is no root crop.

Fakir- mid-season, root variety. Recommended for fresh use and storage.

How to grow parsley correctly

Parsley is a widespread crop, but, unfortunately, its harvest is not always successful. They often say: “It’s strange, they planted root parsley, but there were no roots...” This means that you wanted to get both tops and roots from the same plant. If you want to get good large root vegetables, then do not tear the greens while they are growing - this will weaken the plant.

In late autumn, some of the root crops are dug up and planted in containers to obtain greens in the autumn-winter period (see section “Parsley in winter”), while the other is not dug up, but covered with dry sawdust with a layer of 8 - 10 cm and left until winter. Early in the spring, the sawdust is removed, the parsley is watered with water, covered with film, and throughout May and June (until the new one) you get fragrant greens.

Is parsley demanding on external conditions?

Parsley is a cold-resistant plant. Young shoots can withstand frosts down to -9° C, and adult plants successfully winter in open ground. Therefore, parsley can be sown in early spring. High temperatures do not harm it either - when irrigated, they favor the accumulation of aromatic substances in its leaves.

Although parsley is considered a drought-tolerant crop, it should be watered regularly to encourage new leaves to form and develop. At the beginning of the growing season, when its growth is slow and the root system is formed, it is most demanding of soil moisture.

Parsley is not demanding of light. Grows successfully in shady places. Parsley grows well in soils with good structure and average mechanical composition. Very light soils can be used for parsley if they are filled with humus at the rate of 3 - 4 kg/m2.

Parsley is also demanding of nutrients in the soil. Poor soils produce small, pale leaves with a weak aroma.

What is the difference between root and leaf parsley

Root parsley, in addition to leaves, forms a fleshy root vegetable 30 - 40 cm long with a yellowish-white skin and fragile aromatic pulp.

Leaf parsley produces a larger rosette of leaves with smooth or curly leaves and a highly branched root.

How to prepare a garden bed (according to O. A. Ganichkina)

The bed is prepared early in the spring. When digging, add half a bucket of humus per 1 m2. If the soil is clayey, then add two more liter jars of sand and sawdust per 1 m2. From fertilizers, use 1 tbsp. a spoonful of potassium sulfate, double superphosphate, urea and a half-liter jar of ash. After this, the soil in the garden bed is dug up, leveled and watered with a solution of potassium permanganate (1.5 g per 10 liters of water), spending 3 liters per 1 m2.

After you have watered the prepared bed with water, pour it with a solution of copper sulfate (dilute 1 tablespoon of sulfate in 10 liters of water - do not forget: you can dilute it in a glass or plastic container), spend 1 liter per 1 m2 of bed. This will help protect plants from root and leaf rot.