How to soak parsley seeds before planting. Tips and methods, or how to quickly sprout parsley without any hassle

Sofia GusevaGarden, Seeds

I have already touched on the topic of preparing seeds for planting. But today I want to look at it from a different angle. How to speed up seed germination?

Do they need to be accelerated? Let's talk about what needs to be done

Increase seed germination energy

Fast-growing seeds do not need additional stimulation. For example: tomatoes, cucumbers, peas, beans - I never germinate in advance.

I sow dry in the beds or for seedlings, for several days and the first shoots are already there. But there are such “long-thinking” seeds that I want to push them so that they germinate as soon as possible. For example, peppers and eggplants - if they are not helped - they can lie in the ground for 2 weeks and then not rise. We have to sow again, but time goes by, spring is coming soon - we start to get nervous - the seedlings will be late, late with the harvest.

Or carrots, parsley, dill, nigella - they germinate for a long time, and in the spring you have to come up with various tricks to keep moisture in the ground, to prevent cracking of the soil before germination. Here, who covers with something, waters, closes again - there is a lot of trouble. Therefore, such difficult-to-grow people need help. And you will have less trouble.

32 TV How to speed up the germination of carrot and parsley seeds

Ways to speed up germination

I think everyone knows about a wet napkin in which the seeds are wrapped. They put the dishes with wet seeds in the refrigerator for several days (they go through hardening and the stage of spring cold weather, as it were). Then they are transferred to a warm room and ... spring has come! .. the seeds are in a hurry to germinate. I do this with seeds of pepper, eggplant and annual flowers before sowing seedlings. For dill, parsley, carrots your way. The essential oils in the seeds do not allow moisture to quickly penetrate the inside of the seed, so they germinate dry in 20-25 days. To speed up germination, they are washed in warm water, and then soaked for a day to swell. You can add 1 tbsp to the water. a spoonful of wood ash (per 1 liter). Or any universal fertilizer However, I try not to use them myself. An interesting way is for carrots, parsley, dill. Dry seeds are poured into a bag of fabric (you can take a sock from your husband!) And they are buried in the garden in damp, unheated soil on a bayonet of a shovel deep. Do this about two weeks before sowing (do not lose the place of the treasure!). Before sowing, the seeds are taken out, laid out on paper, dried until scattered and sown. Seeds prepared in this way germinate in 4-5 days. Another way that my readers from the Vologda region told. I think it will work for all seeds.

“We do this - we took a plastic bucket with a lid. By inner diameter made a wire frame, covered it with material (old tights). Pour hot water into the bucket so that the material does not flood.

Pour in the seeds and close the lid. We put in warm place. The rate of seed germination increases significantly.

You can add Krepysh or any similar agent to the water. ” From myself I will add that it is better to do this at night, and sow the next day. If I'm wrong, please clarify this point.

SOAKING SEEDS IN WATER

The operation that gardeners most often use is soaking the seeds until they are completely swollen, which speeds up the emergence of seedlings. This is the most affordable way pre-sowing preparation of seeds for sowing. To moisten the seeds of a number of other crops, they are poured thin layer to the bottom of any dishes, then pour water, the amount of which depends on the particular culture.

Water is poured in two doses so that it is better absorbed. Seed water temperature thermophilic crops 20 ... 25 ° C, for the rest from 15 to 20 ° C. The duration of soaking the seeds is different.

For rapidly germinating seeds of cucumbers, zucchini, pumpkin, cabbage, radish, radish, soaking time should be 12 hours; for tomatoes, lettuce and beets from 24 to 36 hours; for carrots, parsley, black onions, chard, celery, parsnips, asparagus, sorrel - about 2 days; and for peas and beans, only 4-5 hours. Water must be changed every 4 hours, while gently mixing the seeds. You can not lay out the seeds on a plate, but put them in a gauze bag and lower them into water. During soaking, the seeds should only swell.

Soaking is stopped when 1-1.5% of the seeds peck. Subsequently, the swollen seeds are sown in moderately moist soil.

In dry soil, sprouts that quickly form in soaked seeds can dry out, and in highly moistened soil they die from a lack of oxygen. Another option for using soaked seeds is their further germination under the same conditions as when determining their germination. When sowing with wet seeds, seedlings can be obtained 2-3 days earlier than when sowing with dry seeds. Gardeners have long noticed that seeds soaked in snow water germinate faster and give a better harvest.

And in the absence of snow water, you can use melt water from the freezer of your refrigerator. Some gardeners soak the seeds in magnetic water.

SEED GERMINATION

Soaked seeds of many vegetables are also germinated. This technique allows you to accelerate the emergence of seedlings by 5-7 days. For germination, the seeds are laid out in a thin layer on a moistened cloth in a warm room with a temperature of 15 ... 25 ° C and covered with a damp cloth on top.

Seeds of cucumbers and cabbage germinate 1-3 days, tomatoes and beets 3-4 days, carrots 5-6 days. So that the water does not evaporate and the optimum humidity is constantly maintained, the saucer is covered with glass or placed in a plastic bag.

However, excess water is also harmful, since it impedes the supply of oxygen necessary for seed germination. Seeds should be turned regularly but carefully to allow air to enter.

Germination is completed when most of the seeds have white sprouts. Germination of black onion seeds can be accelerated if they are kept for 8 hours in water heated to 40 ° C. So that it does not cool down, hot water is periodically added to it. When germinating seeds, it is important not to miss the moment of pecking, since at the same time the plant root develops rapidly.

This spine is very fragile, delicate and therefore easily damaged. It is very difficult to sow such seeds. When sprouts appear in most seeds, they are planted in moist, well-cultivated and warm enough soil.

If sowing seeds that have already hatched are delayed, they should be kept in the lower part of the refrigerator at a temperature of 3 ... 4 ° C until use. Small carrot seeds are usually lightly dried before sowing and mixed with sand for more even sowing.

TREATMENT OF SEEDS WITH MICROELEMENTS

IN last years in order to accelerate the ripening of vegetables, pre-sowing soaking of seeds in solutions of microelements or growth stimulants is used. There are universal sets of microelements on sale, which include boron, iron, magnesium, copper, molybdenum, cobalt, zinc. These high-quality and non-toxic micro-fertilizers are good and convenient for seed treatment.

Of course, in their absence, you can use the old, time-tested potassium permanganate, boric acid etc. For this, heated, disinfected and washed seeds are soaked in a solution of trace elements. This treatment is especially effective in tomatoes, cucumbers, peppers, vegetable peas.

The concentration of the solution and the duration of treatment are different and depend on the culture, which is usually indicated in the instructions for use of the drug. Microfertilizers are dissolved in warm (40 °C) water. Seeds are immersed in a solution at a temperature of 20 ... 22 ° C.

After soaking, the seeds, without washing, are dried to a state of flowability and sown. Gardeners with experience use and have long been proven, effective method soaking seeds in wood ash infusion. For this, 2 tbsp. l. ashes are put into liter jar, fill it completely warm water and insist 2 days, stirring occasionally. Then the resulting infusion is carefully drained, the seeds are immersed in it in a gauze bag and the seeds of onions and carrots are kept in it - 8-10 hours, and other crops - 4-5 hours. Remember!

When processing seeds, only one variety of seeds can be immersed in each jar in order to prevent infection of the seeds through the solution, especially if the seeds are not warmed up and disinfected. Effectively soak seeds in solution complex fertilizers type Kemira-universal or solute, in last resort, nitrophoska.

To do this, 1 tsp is diluted in 1 liter of water. fertilizers and seeds are kept in this solution for 12 hours. Many gardeners treat vegetable seeds with a solution of aloe juice, kalanchoe or green mass of root marin. And this is no coincidence.

After all, the juice from the leaves of aloe and Kalanchoe stimulates growth, and the juice from the green mass of marin root has a strong antibacterial activity. modern drugs very often, gardeners use reliable Potassium Humate, Novosil, Epin-extra or Epin, Zircon, etc. for these purposes. in gauze bags and immersed for 24 hours in a solution of Zircon (4 drops per glass of slightly warm boiled water). Then the seeds, without washing, are sown in prepared containers with soil, covered with foil and placed in a warm, dark place.

When seedlings appear, seedling boxes are exposed to light, and when the first true leaf appears, the plants are sprayed with Epin-extra growth regulator (3 drops per 0.5 cup of boiled water). This drug stimulates the growth of the aerial parts, helps plants adapt to adverse conditions growth in the apartment - lack of light, cold, overdried or overly moist soil, etc. At the same time, the seedlings do not stretch, become strong and, most importantly, invulnerable to weather and diseases. Seeds of “sprinter” vegetables (lettuce, salad mustard, Beijing cabbage, radish, etc.) do not need to be soaked at all.

It is enough to shed the grooves with Zircon before and after sowing (1 ampoule per 10 liters of water). But even the most effective biostimulant can only deliver the promised 25-30% yield increase if you take proper care of the plants. Therefore, in addition to seed treatment, it is necessary to provide plants with timely sowing, thinning, fertilizing, watering, weeding, loosening, and much more.

BUBBLE SEEDS

A very effective technique is the bubbling of seeds, i.e., soaking them in water saturated with air. This technique requires less time for germination than the usual soaking of seeds in water.

At home, for bubbling, the easiest way is to use a conventional microcompressor from a children's aquarium. To do this, the seeds are placed in a jar of water at a temperature of 20 ° C and air is supplied there with a hose with a spray tip.

At the same time, it is very important that during processing the air evenly permeates from top to bottom the entire water column in which the seeds are bubbling. Seeds must be very well mixed in water with air currents. The essence of bubbling is that oxygen serves as a stimulator to start biochemical processes in seeds.

This reduces the effect of substances in the seeds that delay germination, sharply increases the activity of enzymes, ensures their friendly germination, increases field germination, and in some crops accelerates ripening. It can be combined with seed treatment in a solution of trace elements.

The duration of seed sparging depends on the crop. So, optimal time bubbling pea seeds is 6 h; radish and lettuce - 12 hours; tomatoes and beets - 12-18 hours; for dill, parsley, celery and cucumbers - 18 hours; carrots, spinach and onions - 18-24 hours; pepper - 30 hours; watermelon - 48 hours. The best result from bubbling is obtained when processing seeds of carrots, parsley and onions. If you use oxygen instead of air for bubbling, then the total duration of the procedure must be reduced by 2 hours. stop.

At the end of the procedure, the seeds are dried to flowability in a draft, but not in the sun, and sown. At the same time, one should not forget that when sown in excessively moist or poorly supplied soil, the germination of bubbling seeds may decrease. Bubbling seeds, which are difficult to germinate under normal conditions, accelerates the emergence of seedlings by 6-7 days. So, if carrot seeds that have not undergone bubbling germinate in field conditions on the 15-18th day, then treated with oxygen - 6-7 days faster.

SEED HARDENING

Hardening seeds of vegetable crops increases their cold resistance and endurance to sharp temperature fluctuations and adverse weather conditions. This procedure is especially needed for seeds of heat-loving crops (peppers, tomatoes, cucumbers, etc.).

In addition, seedlings from hardened seeds appear much earlier. To do this, heated, disinfected seeds, soaked in water or treated with a solution of one of the microelements, are treated with low temperatures. This technique can only be used for swollen, but not sprouted seeds, because they can rot. Basically, two hardening methods are used:

short-term freezing of swollen seeds; keeping swollen seeds at variable (positive and negative) temperatures.

A simpler, but rather tough method is a short-term freezing of swollen seeds. To do this, swollen tomato seeds are kept for about 3 days in a refrigerator or glacier at a temperature of -1 to -4 ° C, and eggplant and pepper seeds - from 0 to -2 ° C or bury the seeds in the snow.

At the same time, it is necessary to carefully monitor the temperature in the refrigerator so as not to freeze the seeds. In the second method, the swollen seeds are kept for 12 hours at a positive temperature of about 20 ° C and a low temperature (from 0 to -2 ° C), constantly alternating them. Moreover, the cooling temperature depends on the culture.

So, tomato seeds are kept at a temperature of -2 ... 1 ° C; pepper and cucumbers - from -1 to 0 ° C, etc. Cucumber seeds are treated with such temperatures for up to 5 days, tomatoes - up to 8 days. It is impossible to allow the seeds to dry out during hardening, so about once every two days it is necessary to lightly spray the bags with water.

At the end of hardening, the seeds are dried (but not in the sun) to a state of flowability and sown immediately. When hardening seeds, especially in a hard mode, it must be borne in mind that it can affect the viability of the seeds. If your seeds were with reduced viability, then after hardening they can significantly lose their germination.

But on the other hand, the seeds that survived at low temperatures will then give rise to more viable plants that are resistant to low temperatures, better responsive to adverse weather less prone to disease. These plants form female flowers earlier and bear fruit sooner and more.

Therefore, in order to avoid sparse seedlings, when sowing hardened seeds, the seeding rate should be slightly increased. Hardened seeds can be sown a few days earlier than usual, without fear of a short-term drop in temperature. This also applies to seedlings grown from hardened seeds.

But you need to know that hardening seeds alone is not enough to get hardened seedlings. To get hardened seedlings, it must be hardened until the very moment of planting it in open ground.

VERNALIZATION (LONG COOLING) OF SEEDS

This is also one of the ways to prepare seeds of cold-resistant vegetable crops that have a very long germination period - carrots, cabbage, parsley, onions, beets, etc. Vernalization provides more early harvest vegetables and increases their resistance to cold and other adverse factors external environment, contributes to better plant survival during its transplantation into open ground. Seed vernalization consists of three successive operations - soaking, germination and exposure to low temperatures. For soaking it is better to use snow water.

To carry out the vernalization of seeds, they are first soaked in water at a temperature of 18 ... 20 ° C, and then put in a refrigerator or buried in snow. When the seeds dry, they are sprayed with water.

The timing and temperature of cooling the seeds depend on the characteristics vegetable crop and time of sowing. Cabbage seeds are cooled at a temperature of 0 to + 3 ° C for 10-15 days; onions, parsley and carrots from -1 to +1°C for 12-15 days. If necessary, the duration of seed cooling in these crops can be increased by 3-5 days. And beet seeds are also cooled at temperatures from -1 to + 1 ° C, but not more than 8-10 days, otherwise some of the plants may shoot in the future. After the end of cooling, the seeds should only peck, but not have long sprouts.

Before sowing for flowability, the seeds are slightly dried. If the conditions for sowing come ahead of schedule, then vernalization is completed and the seeds are sown in moist soil. Such treatment of seeds with low temperatures for a long time contributes to the transition of the embryo from a state of dormancy to a period of active development and has a great influence both on germination and on the qualitative development of the plant.

Growing parsley, its useful properties and varieties

01/01/2014author Natalia | 2 comments Parsley is a biennial plant, without which not a single garden can do. Growing parsley often causes some difficulties for gardeners - the seeds do not germinate well or at all.

Root and leaf varieties are grown in our gardens. Beneficial features parsley, a pleasant aroma that improves the taste of any dish, made it an essential attribute of any garden.

How to prepare parsley seeds for sowing, how to speed up or increase their germination? Parsley belongs to the umbrella family along with dill, cumin, angelica, lovage, cilantro, carrots, parsnips, celery, coriander. All of them have hollow stems, umbrella inflorescences.

The botanical name is Petroselinum crispum. It is difficult to say which parsley is more popular with gardeners. Leaf parsley is common, with smooth, shiny leaves or curly, with matte corrugated leaves.

They differ from each other in the shape of the sheet. Common parsley usually has a stronger flavor than curly-leaf parsley. But curly parsley is very beautiful, elegant - it will decorate any dish.

parsley varieties

Beneficial features

Parsley is used in soups, sauces, salads, its use reduces the need for salt. It is a food low in saturated fat, very low in cholesterol.

it's the same good source protein, vitamin E (alpha tocopherol), thiamine, riboflavin, niacin, vitamin B6, pantothenic acid, and a very good source of dietary fiber. Parsley contains a considerable amount of vitamin C. It is also rich in vitamin A - its effect on vision, reducing the risk of atherosclerosis and diabetes is well known.

Carotene, calcium, mineral salts of iron, phosphorus, minerals - this is just the main list of useful components of this fragrant plant. And the presence of aroma, its strength and pleasant taste depends on the percentage of essential oils. Root vegetables, parsley leaves are used for food.

Preparation of parsley seeds for sowing, increasing and accelerating their germination

Parsley seeds germinate for a long time - 15-20 days. This is due to the fact that the seeds are covered with essential oils that prevent germination, as if they do not allow the seed coat to get wet, do not allow moisture inside.

This feature must be taken into account when preparing parsley seeds for sowing. Many gardeners cover the beds with foil or spunbond after sowing to keep the soil moist. Do not remove the shelter until the sprouts appear from the ground.

If you are sure that all these 15-20 days required for germination, you will be able to keep the beds moist, then it is not necessary to soak parsley seeds before sowing. But there are ways to germinate seeds that increase parsley germination, accelerating the emergence of seedlings. You can accelerate germination by soaking seeds in water overnight before planting.

Water, by the way, practically does not dissolve the oil on the surface of the seeds. Therefore, parsley seeds should be poured over before soaking. hot water(not boiling water) to wash off essential oils from their surface. Another way. Very simple.

Necessary soak the seeds in water, since essential oils dissolve in alcohol-containing solutions. At the bottom of the saucer I pour a little 40-degree. Then I pour the seeds on a small piece of a wide gauze bandage.

I dip parsley seeds on gauze into vodka, leave for 15-20 minutes. No longer - you can burn the seeds. Then I lift the bandage with seeds, rinse under running water. It is a must to rinse. Then I dry the seeds.

Everything - parsley seeds are ready for sowing. This method of seed treatment allows them to germinate twice as fast. Shoots are friendly, strong. There is another way fast germination.

Many of us grow greens for the table on the window or balcony. It is very convenient. Parsley seeds germinate very slowly, but there is one way to "make" them germinate very quickly.

Prepare a container with earth, moisten it, sprinkle the earth quicklime three times every 10-15 minutes. Sow parsley seeds pre-soaked in milk. The seeds will sprout in three hours.

The room should be warm, not lower than 20°C.

Growing parsley

Before sowing parsley seeds, you should dig or loosen the ground well. It will not be superfluous to fill it with organic fertilizers before tilling the soil. The timing of sowing depends on the condition of the soil. You don't have to wait for warm weather.

As soon as the snow has melted, you can sow the seeds. Optimum temperature for seed germination - +1 - +5C. In the Kuban, you can sow in the "February windows". IN middle lane Russia - in April, after the snow has melted.

That is, parsley is a cold-resistant plant. Seedlings easily tolerate light frosts, winter well under good layer snow. Spring is a great time to sow parsley seeds, but you can sow parsley any time of the year—spring, summer, and fall.

The most important thing is to keep the soil moist until germination. Seeds can be sown late autumn, before winter.

At the same time, the sowing dates must be chosen so that the seeds do not have time to germinate before the onset of frost - young shoots will not tolerate the cold, they will die. The best precursors of parsley are onions, cucumbers, and tomatoes. Sow the seeds finely, to a depth of no more than 1-1.5 cm.

From above, it is better to sprinkle the seeds with humus. For the entire period of growth, at least 3-4 times it is necessary to loosen the soil, feed 1-2 times. If the seedlings are too thick, thin out the crops. There should be at least 3-5 cm between plants.

Top dressing should be started only after the appearance of 2-3 true leaves. Feed with a complete mineral fertilizer with a predominance of nitrogen. The soil should not be allowed to dry out.

Parsley does not like weeds, they greatly inhibit its growth. For the whole season, 3-4 loosening, 1-2 top dressing and watering are carried out. With dense seedlings, the plants are thinned out, leaving 3-5 cm between them.

Feeding begins when the plants have 2-3 true leaves, and then fed after cutting the leaves. For getting big harvest green mass parsley is fed with a complete mineral fertilizer with a predominance of nitrogen. The leaves are cut as low as possible.

Do not cut too many leaves from one plant at a time - no more than a third, otherwise the bush will not be able to recover quickly or even die. It is worth periodically removing the stem on which the inflorescence develops (unless you want to collect the seeds), because new leaves will not grow on the old stem.

New leaves usually grow from outside sockets. By the way, in curly varieties, new leaves grow from the center of the rosette. Tomatoes and asparagus in your area will grow better if parsley grows nearby. Plant it near roses - their aroma will intensify.

parsley storage

The best storage method is freezing. It retains its taste and color well when frozen. If you have to collect it for storage after rain, then you should rinse the branches well, dry them by wrapping them with a kitchen towel.

Separate the leaves from the stems. Don't throw away the stems, you can freeze them too. They are great for improving the taste of soups. Dip the parsley stalks into the soup shortly before the end of cooking, tied in bunches.

Then, after 5-7 minutes, they can be removed from the soup. The leaves are cut finely or into cutting board knife, or scissors, or in a food processor. Put the chopped parsley leaves in a plastic bag or box, close the container tightly, put in freezer. When you need greens, just cut right amount from a large frozen piece - no need to defrost, it is easily cut.

parsley varieties

root varieties

"Sugar"- early ripe high yielding variety, growing season 75-85 days. Average weight one root crop - 25-60 g. Taste qualities are high. The root crop is conical, pointed, its length is 20-30 cm, the diameter of the upper part is up to 6.5 cm.

The leaf rosette of parsley is powerful, sprawling, consists of 20-40 leaves. The color of the leaves is dark green. Leaves are glossy above and dull below.

"Harvest"- the period is mid-season, the growing season is 84-102 days. The average weight of one plant is 100-115 g, the root crop is 25-45 g. The taste is good. The keeping quality of root crops during storage is good.

Root crops are conical, spiky, 20-30 cm long, the diameter of the upper part is from 4 to 7 cm. The surface of the root crop is grayish-whitish, the core is light yellow. The leaf rosette of parsley is semi-spreading, consisting of 11-20 leaves.

The leaves are dark green, shiny above, dull below. "Shepherdess"- late-ripening high-yielding variety of parsley. The socket is widely spreading with big amount leaves - from 20 to 40. The root is conical in shape with a sharp end, 20-30 cm long.

The flesh of the root crop is white, juicy, sweet. The mass of one plant with leaves and root is 80-100 g. The root crop weighs from 30 to 70 g. The whole plant is used for food.

Leaf varieties of parsley

"Ordinary sheet"- forms a large rosette with a large number of dark green, flat leaves with strong stems. Compared to root varieties, it gives an earlier and high yield leaves.

"Green Crystal"- late-ripening high-yielding variety of universal purpose, with an intensive increase in green mass. Distinctive features- large fragrant leaves, quickly growing after cutting. The rosette of leaves is slightly raised.

Parsley leaves are large, green, fragrant, grow well after cutting. Variety "Green Crystal" - best suited for freezing. Good fresh, dried, good for canning.

"Delicate fragrance" – early ripe variety with smooth, shiny, bright green leaves. Intensively grows after cutting. With its taste and really delicate aroma, it not only stimulates the appetite, but also decorates the festive and everyday table.

"Morning freshness"- an early ripening leaf variety (the period from full shoots to harvesting greens is 70-75 days). The leaf rosette is large, slightly sprawling. Leaves are medium sized, dark green in color and very fragrant. Parsley leaves grow well after cutting.

Cut greens keep a fresh look for several days and are widely used in cooking. "Festival"- an early ripe leaf variety (55-60 days from germination to technical ripeness). The rosette is strongly developed, the number of leaves is from 30 to 60.

The leaves are dark green, strongly dissected, very fragrant, grow back well after cutting. Parsley leaves have a pleasant smell and taste due to the presence of essential oils in them.

For fresh consumption, the leaves begin to be cut when they reach a height of 10-12 cm; for drying, the leaves are cut during budding. "Bogatyr"- late-ripening leaf variety (60-65 days from germination to harvesting for greenery), a variety for growing in open and protected ground.

The rosette is large, height 25-40 cm, up to 25 leaves are formed. Parsley leaves are dark green, with large lobes, very fragrant, grow well after cutting. Rhizomes overwinter in the soil and quickly give fresh greens. in early spring.

Curly parsley varieties

"Slavic"- a relatively compact variety with medium-long stems. Has a wonderful aroma. Able to endure low temperatures and drought.

"Mooscrause 2"- an early ripening variety (the period from germination to technical ripeness is 55-60 days). The leaf rosette is semi-spreading. The leaves are corrugated, light green, large, shiny, have a sweet taste.

It is difficult to imagine a farmer who does not grow greens on his plot. Any gardener will definitely allocate a bed for sowing parsley. Not a single one can do without this greenery summer dish. Parsley has a fairly wide range of uses. It is added to hot dishes, salads, used for decoration, prepared for the winter in dry or frozen form, eaten raw as spicy herb. With proper care, planting in open ground both before winter and in spring is not difficult.

Parsley is of two types - root and leaf. Contains a large number of useful substances:

vitamins PP, E, C (5 times more than in lemon and rose hips);
elements P (phosphorus), Ce (selenium), K (potassium);
calcium, iron, magnesium;
a complex of water-soluble and fat-soluble vitamins thiamine, riboflavin, retinol.

The root differs from the leaf in that it is used for food. root vegetable formed at the end of the season. It has the same taste properties as the leaf.

Used for making marinades and pickles.

Sheet can be - regular and curly. Curly is used to add to dishes and as a decoration.

Proper sowing of parsley seeds in the garden in spring

Sowing work must be carried out in April as soon as the frosts pass and the earth warms up to +5 degrees.

Soaking for successful germination

It should be noted that the seeds contain essential oils that prevent germination. In order for the seeds to germinate faster before planting, it is necessary to soak them.

You can do this in one of the following ways:

Method 1. Before soaking, the seeds are dipped in hot water (not boiling water). Under the influence of hot water, essential oils will be washed off the seeds. Then pour water into the bottom of the saucer room temperature(19-23 degrees), pour out the seeds and leave for 12 hours. Then the seeds need to be soaked in a growth stimulator. During the soaking process, they need to be pulled out every 3 hours so that oxygen enters the seeds. After three days, the seeds are ready for planting.
Method 2. Before soaking, pour vodka into the bottom of the saucer and dip the seeds wrapped in cheesecloth into it for 15-20 minutes. You should carefully monitor the time so that the seeds do not get burned. After removing from the saucer with vodka, the seeds must be thoroughly rinsed with water and dried.

Both methods will help the seeds germinate faster.

Also, some gardeners use soaking parsley, carrot or dill seeds in milk and are happy with the result.

What to do the processing and preparation of soil for cultivation

Before planting seeds in the garden, it is necessary to prepare and process the soil. The soil begins to be prepared in the fall. The beds are dug up and brought into the soil mullein.

If the soil is predominantly clay, add sifted river sand and sawdust. In the spring, the earth must be well loosened and applied mineral fertilizers (parsley is best planted in fertile soil).

For the growth of greenery, a garden bed is best suited, where tomatoes, zucchini, onions, and cucumbers were previously grown. The beds should be in the sun, or slightly shaded. Seeds need to be sown no deeper than 1 cm. Sprinkle the grooves with earth, water well, mulch with humus or cover with polyethylene.

Care after planting in open ground

When the first shoots sprout loosen the soil and thin out seedlings. The first thinning is performed in the presence of 2-3 leaves. The distance between the bushes should be more than 2 cm.

The second thinning must be performed when there are 5-6 leaves. Leave between plants no more than 6 cm.

Fertilize during the season 2 times and be sure to loosen at least 4 times. The first dressing is applied to the soil if the seedlings have 2-3 leaves. Nitrogen-rich fertilizers are best suited for this purpose.

Need to cut stems as close to the ground as possible. It is not recommended to immediately cut a large number of leaves from a bush in one day. You need to cut 1/3 of the bush to give the bush time to recover. If you do not plan to collect seeds, then the stem with inflorescences must be removed, since new leaves will not grow.

A prerequisite for growing for a good harvest is regular watering, removing weeds and loosening the soil. Watering must be done in the evening. Loosening is necessary to give access to oxygen to the roots of the plant. If there is a need to harvest before late autumn, parsley is recommended to be sown twice a month.

Leaf parsley " ordinary". Refers to early maturing varieties. Ripens in 70 days. The taste is spicy, the leaves are dissected, the rosette is powerful. Only the leaves are edible.
» - sheet. Aging period 80 days. The taste is delicate, keeps fresh for a long time and taste qualities after the cut.
« Aster"- curly variety. Ripens in 65 days. After the cut, the bush quickly recovers and grows back.
"- a variety of root greens, has a pointed root crop. Aging period 130 days;
"- leaf parsley. Ripening period 56-65 days. The leaves are dark green in color, fragrant, strongly dissected. Grows well after cutting.

How to sow seeds for the winter

Sowing parsley for the winter is good because the greenery will begin to appear as soon as the snow melts and it becomes warm.

Seeds that have overwintered in the ground germinate very active. Having cut off the first greens, the bed can be used again.

The soil for planting should be prepared in the fall. After digging up the bed, you need to apply fertilizer. For this purpose, it is better to use mullein.

In November, after the onset of frost, when upper layer the soil will freeze by 2 cm, you can sow the seeds. seeds not recommended to soak so that they do not rise before the onset of frost.

In the soil, it is necessary to make grooves 2 cm deep with a distance between rows of 15-20 cm. Pour a layer of quicklime 0.5 cm thick into the grooves and sow parsley seeds densely in them. Sprinkle the grooves with earth and mulch with humus. The humus will keep warm and protect from the wind.

In the spring, as soon as shoots appear, it is necessary to water 3 times a week with warm water. Plants should be watered in the evening.

After the appearance of 2 leaves on shoots, the first thinning must be performed. Only the strongest seedlings should be left. The second thinning is performed when there are 5-6 leaves on the seedlings. The distance between the bushes is 10 cm.

Feeding needs to be done twice. The first time after the leaves appear. The second top dressing is carried out in two weeks. After fertilizing, watering is necessary to nutrients well penetrated into the soil and dissolved there.

If the soil is not depleted, fertilizing is not necessary, since parsley does not like an abundance of fertilizers.

Reasons for poor seed germination

Even experienced gardeners sometimes face the problem of poor parsley germination. Let's try to figure out the reasons why it may not rise:

Increased soil acidity. You can normalize the level of acidity by adding ash to the soil;
The soil is heavy. If parsley seeds are deeply planted, they cannot break through. thick layer soil. It is necessary to sow to a depth of no more than 1 cm in spring and 1.5 cm in winter. In the event that the soil is clayey, it is necessary to add sifted river sand and sawdust;
A bed in the shade. Greens grow well in sunny beds. In the shade it may not rise at all. In the case of seedlings in shaded beds, it will be very pale, with a weak aroma and poorly pronounced taste;
Seeds with poor shelf life. Remains viable for only three years. To obtain good harvest it is necessary to sow only fresh seeds;
Long germination period. The high content of essential oils in the seeds repels water and makes it difficult to germinate. To speed up the process, the seeds are soaked in hot water.

One of the reasons for poor germination is seeds with poor shelf life.

Harvesting and storage

Parsley greens can be harvested throughout the season.

The best way to store leaf parsley is freezing. Why? - When frozen, parsley does not lose its aroma, the color remains the same, the taste does not change.

Wash the parsley leaves, dry with a towel, finely chop. Fold the chopped leaves into a plastic bag and put in the freezer, even when frozen, they will look great.

If necessary, the right amount is easy to separate from the total mass (frozen parsley is cut easily). Gather parsley stalks into small bunches and freeze.

Them used in the preparation of any hot dishes. It is enough to lower the bunch of stems into a hot dish for 5 minutes before the end of cooking. This will improve its taste. Parsley can also be stored dry, after drying it in a dry room with low light.

Parsley root is harvested in late autumn, before frost. The leaves are cut off and stored in the basement, sprinkled with sand.

It's spicy and useful plant at proper fit and proper care will surely please the rich, full of vitamins harvest. Planting and growing it is easy, the main thing is to perform seed treatment and care properly.

Soaking is a stage in the preparation of seeds before sowing, in which they are immersed for a while in various solutions: in hot water, milk, a solution of potassium permanganate, peroxide, and others.

Main purposes of soaking:

Prevention and prevention of diseases that can destroy the plant.
Checking the quality, shelf life and germination of planting material.
Acceleration of seed germination and faster emergence of the first shoots.

Should it be done?

Is it possible to soak plant seeds before sowing? Parsley can be sown both with dry seeds and after soaking. However, parsley is a long-term culture, and if you need to get friendly, strong shoots that actively appear after soaking, then yes, you need to soak.

The effect of soaking on planting material

Parsley seeds have a dense shell coated with essential oils, which slows down their germination. Soaking helps break down the oily coating and softens the seed coat. With its help, the seeds are well saturated with the moisture necessary for germination.

Step-by-step instructions: what and how to withstand the grains so that the plant sprouts faster?

We will analyze how and in what it is best to soak the seeds of a plant before planting to obtain quick germination.

in milk

Seed material is ready.

Important! Essential oils are highly soluble in alcohol-containing solutions, but should not be exceeded. set time as seeds can be spoiled. Plus this method in that it also helps to disinfect seedlings.

We invite you to watch a video about soaking parsley seeds in vodka:

In water

There is an option using melt water: it can be pure snow collected and melted, or water frozen in a freezer, then melted and warmed to room temperature.

Such water is poured over the seeds laid out on the fabric at the bottom of the plate.
The optimum air temperature is +20-+25 °С. The containers are placed in a dark place for 48 hours.
Water is changed 3-4 times a day.

In a solution of potassium permanganate

Soaking in a solution of potassium permanganate is necessary for the disinfection of seeds.

To do this, dissolve 1 gr. manganese in 100 ml of warm water. The solution will be dark, almost black.
Place the seeds wrapped in cheesecloth in a container with a solution for 15-20 minutes.
After the lapse of time, they should be washed well in running water and dry, or wrap in a damp cloth for further germination.

In hydrogen peroxide

In a growth stimulator

There are various growth stimulants to increase the resistance of seedlings to adverse factors. The use of growth stimulants helps to increase the germination percentage of crops. After the soaking procedure in growth stimulants, the seeds are dried without washing, sown.

Soaking in Epin's solution: in 100 ml of boiled water, at a temperature of 22-23 ° C, dilute 4-6 drops of Epin. Dip the seeds in a gauze bag into the prepared solution for 18-24 hours, stirring occasionally.
Soaking in a solution of potassium humate: dilute 0.5 grams in 1 liter of warm water. Place the seeds wrapped in cloth in a glass for a day, periodically stir the liquid.
Concentrated biohumus solution dilute with water in a ratio of 1:20, parsley seeds in this solution are kept for no more than 24 hours.

In addition to purchased growth stimulants, nutrient mixtures prepared from natural ingredients at home are very popular.

For example: wood ash infusion is an excellent source of minerals.

The infusion is prepared from 2 tbsp. l. ash and 1 l. water.
Everything is mixed and infused for a couple of days.
Seeds are kept in infusion for 3 to 6 hours, stirring occasionally.

Mushroom infusion - contains all the trace elements necessary for the plant:

It is prepared from dried mushrooms, which are poured with a small amount of water.
After cooling, the fabric bag with seeds is dipped into the infusion for 6 hours.

Are there other ways to improve germination?

In addition to soaking, there are other ways to prepare seeds:

Calibration and sorting of seeds to remove dissimilar ones.
Pour dry seeds into a cloth bag, bury in unheated ground to a depth of 30-35 cm, for two weeks. Remove the bag from the ground before sowing, dry the seeds on paper and sow.
Hold the seeds in hot water, in a thermos for 30 minutes to two hours, then dry.
Warm up the seeds on the battery central heating wrapped in fabric first. – Rinse seeds wrapped in a cloth bag in hot water 3-4 times.
Bubbling - mixing seeds in water saturated with oxygen for 18-24 hours. After the bubbling procedure, the seeds are dried.

There are many methods for preparing seed, but soaking is the most in an efficient way, increasing the germination of parsley and improving the quality of the crop. It will take some effort, but it's worth it to enjoy this vitamin seasoning.

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Parsley seedlings in the photo

Parsley is a biennial plant, without which not a single garden can do. Growing parsley from seeds often causes some difficulties for gardeners - planting material sprouts poorly or does not germinate at all. Root and leaf varieties are grown in our gardens.

Parsley seeds germinate for a long time - 15-20 days. This is due to the fact that they are covered with essential oils, which prevent germination, prevent the seed coat from getting wet, and do not allow moisture inside.

There are several ways to prepare parsley seeds for planting to speed up germination.

After sowing, cover the beds with foil to keep the soil moist. Do not remove the shelter until the sprouts appear from the ground. If all these 15-20 days required for germination are kept moist, then it is not necessary to soak the parsley seeds before sowing.
You can speed up germination by soaking the seeds in water overnight before planting. Water practically does not dissolve oils on the surface of seeds. Therefore, before soaking, pour hot water (not boiling water) over the parsley seeds to wash off the essential oils from their surface.
You can soak parsley seeds in vodka before planting, as essential oils dissolve in alcohol-containing solutions. Pour some vodka into the bottom of the saucer. Then pour the seeds on a small piece of a wide gauze bandage. Dip parsley seeds on cheesecloth in vodka, leave for 15-20 minutes. You can’t take longer - you can burn the seeds. Then lift the bandage with seeds, rinse under running water. It is a must to rinse. Then dry the seeds. Everything - parsley seeds are ready for sowing. This method of seed treatment allows them to germinate twice as fast.
To speed up germination, the seeds are washed in warm water, and then soaked for a day to swell. You can add 1 tbsp to the water. a spoonful of wood ash per 1 liter of water.
Pour the dry seeds into a bag of cloth and bury in the garden in damp, unheated earth to the bayonet of a shovel deep. Do this about two weeks before sowing. Before sowing, take out the seeds, lay them out on paper, dry them until scattered and sow. Seeds prepared in this way germinate in 4-5 days.
Soaking seeds in wood ash infusion. For this, 2 tbsp. spoons of ash are placed in a liter jar, filled with completely warm water and infused for 2 days, stirring occasionally. Then the resulting infusion is carefully drained, the seeds are immersed in it in a gauze bag and kept in it for 4-5 hours.
Many of us grow greens for the table on the windowsill or balcony. Prepare a container with earth, moisten it, sprinkle the earth with quicklime three times every 10-15 minutes. Sow parsley seeds pre-soaked in milk. The seeds will sprout in three hours. The room should be warm, not lower than 20 ° C.

Planting parsley seeds for outdoor cultivation

To provide parsley seeds for a personal garden, 3-5 plants are enough, therefore, by buying parsley seeds once and sowing them, you can provide for yourself in the future planting material on one's own.

Parsley seeds are planted in early spring at the rate of 1 g of seeds per 1 m2 to a depth of 1-1.5 cm. Seeds are sown in rows with a distance of 45 cm between them, the distance between plants is 6-8 cm. After 15-20 days, when they appear shoots, parsley is thinned out, leaving one plant for every 20 cm. When growing parsley from seeds in open ground, when 2-3 true leaves appear, the plants are fed for the first time, after 2-3 weeks - the second time.

You need to choose two or three good ones, strong plants and leave them to grow all summer. In autumn, they should be mulched with dry peat, sawdust, humus and left to winter in the soil. At the beginning of next summer, these seed plants form a flower stalk. Before flowering, plants intended for seeds are fed with superphosphate and potassium salt at the rate of 15-20 g of each fertilizer per 1 m2. Parsley blooms for 30-40 days, after which seeds are formed.

When the seeds ripen, they crumble easily, so you need to carefully cut the seed umbrellas. The cut umbrellas are dried in a ventilated area, the seeds are removed and kept warm.

Parsley is one of the most basic spices in our cuisine, it is simply impossible to imagine a festive feast without it. Salads, snacks, cold cuts, hot dishes - nothing can do without it. It stimulates the appetite and helps improve digestion. Every summer resident should know how to grow parsley, or at least how to plant parsley in his area. It can also be grown at home on the windowsill. all year round.

Parsley loves light fertile soil, moisture and sun, but it is better to grow it in slightly shaded places, protected from drafts. If there is a lot of water in the garden or the soil is too dense and dry, parsley will grow poorly, give little greenery and weak roots that are not suitable for storage. It is better that there is enough moisture, and the soil allows air to pass to the roots.

The bed for her in the fall is fertilized with humus. It is best if the manure was introduced under the previous crop, for example, cucumbers or cabbage, and next spring parsley will grow well in this place. In the spring, before planting parsley (or how to sow parsley), you can apply complex mineral fertilizers. You can add superphosphate, because she loves phosphorus and potassium, but is practically indifferent to nitrogen. Therefore, some summer residents plant parsley in the spring among tomatoes, next to which it grows well. Many do not allocate separate beds, grow dill and parsley throughout the garden, this does not always lead to a good harvest.

You can grow dill and parsley at home on the windowsill all year round, only in winter you will have to add lighting at home so that the greenery does not stretch too much. Most often, leafy greens are grown at home from seeds in medium-sized pots or boxes with a depth of at least 20 cm. But it is possible to plant root parsley, you can even plant a root crop in a pot on the windowsill, just choose a deep pot, and cut the root a little to make it easier for him to receive water under new conditions.

In order to grow dill or parsley at home on a windowsill or balcony, it would be right to take a light, nutritious land, it is imperative to arrange a good drainage layer. On the windowsill, greenery sprouts quickly, you only need optimal mode watering and light.

Video "An example of landing for summer residents"

Demonstrative video with an example of how you can plant greens in the country.

How to soak seeds

Dill and parsley seeds are sown before winter or early spring. In autumn, you can do this if the winter is not too severe or there are no thaws. If a thaw happens, the seeds can germinate, and then the frost will kill them. Parsley can withstand temperatures not lower than -8 degrees, more very coldy destructive for her. It is safer to sow dill and parsley in early spring when the ground has thawed. Around the end of April, this happens in the middle lane. If dry, unprepared seeds are sown in the garden, they will germinate for a long time, so in the spring they are usually soaked or even germinated at home.

You can put the seeds on a cloth soaked in water, cover with gauze on top, you can simply fill them with warm water, cover the container with glass. Experienced gardeners do this: pour the seeds with hot water, drain after cooling, pour hot again - this is done for 1 - 2 days. After that, the seeds are folded on a wet cloth and left until they hatch (several days). Planting parsley with sprouted or germinated seeds is a common practice, this is done in order for the greens to sprout quickly.

It must be said that seed soaking has opponents. There is an opinion that along with the ethereal shell, due to which the greens of parsley, dill, carrots rise so slowly, the potassium reserve also dissolves. This leads to the fact that the crop can germinate quickly, but the sprouts are weak.

You can check everything only in practice, because everyone decides for himself how to grow parsley, whether it is worth soaking the seeds. Summer is not too long, waiting for the greens to sprout not 1 week, but as many as 3 - this is not everyone will choose. In addition, you can apply fertilizer before planting parsley.

Landing in the ground

After the earth has thawed, excess water has come down, mineral fertilizers have been applied to the soil, you can start sowing. Grooves are made in the garden, 2 cm deep, seeds are laid, watered, covered with earth on top. Some gardeners shed furrows before sowing with hot water, and then they no longer water from above. For 1 square meter beds sow 0.5 g of seeds. A distance of 15–20 cm is left between the furrows; the seeds are not laid too often.

In the northern regions, parsley and dill are sown in the spring as follows: in March, snow is swept from the garden, the furrows are shed with boiling water, sprinkled wood ash, lay the seeds, sprinkle with dry earth, throw snow on the bed. Seedlings are very friendly appear quickly, as soon as the ground thaws. For this method, it is necessary to prepare grooves on the site in the fall, and hide the bag of earth in a barn so that it does not freeze.

You can grow seedlings at home on the windowsill, and as soon as the ground thaws, plant them in open ground. This method is only suitable for leaf culture, but the root must be immediately sown on permanent place, because the taproot, so that it grows well, cannot be transplanted from place to place. At home on the windowsill at a positive temperature, seedlings will appear quickly, for 5-6 days. After 1 - 1.5 weeks, a pair of true leaves will appear. After that, you can transplant the plants - plant them in the garden or just less often plant them in other pots at home.

How to care for parsley

If you sow parsley or dill often, you will need to thin them several times. To form a good rosette, the distance between plants should be at least 10 cm in the garden, and at home on the windowsill or balcony you can leave 5 cm. She loves moisture, so she needs to be watered, but do it moderately - if water stagnates, the plants will rot. It would be right to arrange drip irrigation from the time the seedlings sprouted from seed.

Oddly enough, this is easier to do in the garden than at home - at home on the windowsill it is difficult to keep track of the humidity level, so you will have to pay attention to dill and parsley every day. Soil moisture needs to be checked and adjusted. The rest of the care for dill and parsley in the garden is the timely elimination of weeds, periodic feeding (if required).

When a stalk appears with three fully grown leaves, you can harvest. You need to cut off the outer stems near the ground itself - this stimulates growth, parsley will quickly grow greens. Picking leaves from the tops will slow growth. 60 - 70 days after it has risen, maturity sets in: there are at least 6 branches in each outlet, the leaves grow at proper care up to 15 cm.

During the summer, parsley gives 4 crops. Parsley and dill have a spicy smell that insects do not like, you need to use this - grow them all over the garden (if you can create optimal conditions). When growing them at home on the windowsill, you can not worry about flies and mosquitoes all summer long.

Video "Secrets of growing parsley"

An informative video on how to grow your own parsley and which varieties to choose.

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