Parsley leaves are commonly used in cooking. This green treasure should never be missing on our plate.It is enough to eat about a tablespoon of chopped parsley a day to get the required dose of vitamin C.
In particular, it should be consumed in spring and autumn, when we are most often haunted by colds. Parsley (root or leaf) should always take place in our vegetable garden.
However, in the spring time, when the weather is still capricious, the problem with seed emergence quite often arises. Therefore, it is worth growing parsley from seedlings, sowing seeds in February, and at the turn of March and April by planting them permanently in rows every 30 centimeters.
To accelerate the growth of plants, you can cover them with a fleece. When cultivating parsley from sowing, remember that it is characterized by a long period of emergence (3-4 weeks), and too low soil temperature additionally lengthens this time. The seeds should not be sown deeper than 1-2 centimeters, because it hinders emergence.
To facilitate mechanical weeding, the rows can be marked by sowing rapidly emerging plants (e.g.lettuce , radish).Parsley seeds lose their capacity quickly germination, so it's better to use fresh seeds.
