Root parsley, often found in cultivation and sale, provides both aromatic storage roots and he althy parsley. On the other hand, leaf parsley, closely related to root parsley, provides only leaves. It has been used since antiquity, although in the past it was used only as a medicinal raw material.Due to the high content of vitamins and biologically active substances, it has a positive effect on eyesight, prevents anemia and rickets.In addition, it detoxifies the body, has a diuretic effect, removing excess water from the body, and regenerates capillary blood vessels.
Daily consumption of parsley will enrich our diet with almost all the necessary vitamins (C, A, PP), minerals and folic acid. It is a valuable source of iron, calcium, magnesium and potassium. The essential oils contained in parsley leaves (mainly apiol and myristicin, found in much greater amounts in parsley seeds) favorably affect our sense of smell.
Growing flat parsley, due to its low thermal requirements and simple agricultural technology, does not cause many problems.This species, however, requires fertile soil with a high content of humus and good structure, with no tendency to crusting.When grown from sowing, especially in the initial period, it is very sensitive to weeds.
If the amount of phosphorus and potassium in the soil is insufficient, pre-sowing fertilization should be applied in autumn, due to the sensitivity of the seedlings to salinity in the initial cultivation period. We sow the seeds in late March or early April; if parsley is to overwinter in the ground, then sowing is carried out in July or August. Plant spacing should be 20-40x10 cm. In a small acreage, it is best to use seedling - parsley in the phase of several leaves is less sensitive to weed infestation and soil salinity.Harvesting leaves usually lasts from July to November; the first is carried out after about 4 months from the date of sowing or 2-2.5 months from the date of planting.
In the case of a successive harvest, collect a few of the oldest leaves from the plant. The use of flat covers, with favorable thermal conditions, will extend the harvest of leaves until December. Another method of producing leaves is forcing leaf parsley. For this purpose, plants intended for forcing must be harvested earlier, and the roots should be dug out in November.The best ones are those with a diameter (at the root neck) of at least 0.5 cm and a length of 6-8 cm.Roots are placed in a substrate with high humidity, in a bright room at a temperature of 10-15 ° C. The first harvest is carried out after 10-15 weeks.
