Parsley
Parsley is an attractive flavored vegetable due to its distinctive smell, which essential oils give it (especially apiol). Parsley leaves contain large amounts of vitamin C and A., calcium, iron and phosphorus. Parsley is not sensitive to frost, it can be left in the ground for winter; germinates at 2-3 ° C. Requires a lot of light, shaded and weeded, it grows very poorly, giving a small yield of roots. It succeeds in humus-rich soil, non-acidic and moist. If the soil moisture is insufficient, and the temperature is high, parsley grows poorly, and its roots fork. It is grown in the second year after manure.
Parsley roots grow deep, therefore, the soil should be dug along the entire length of the spade in autumn, i.e.. the whole thing. Before digging, it is sown on 1 m2 po 20 g of superphosphate and 40% potassium salt, in the spring and additionally 20-30 g saletrzaku i po 15-20 g of superphosphate and potassium salt. Seeds are sown as early as possible in spring, in rows what 20-30 cm. Winter sowing in November is also recommended, denser – 0,7 g/m2 nasion. Due to the long period of seed germination, when sowing, add lettuce or spinach seeds in order to mark the rows in advance, enabling weeding. In catchment and wetland soils, it is sown on ridges and then the row distances are greater -40-50 cm.
Caring for parsley involves weeding the soil and tearing off too densely grown plants, usually then, when you can use the parsley for consumption; leave 3-4 cm gaps. When a storage root is produced, head-cropping should not be fed to the parsley with nitrogen fertilizers. The roots are dug with a flat-toothed pitchfork, usually at the end of October. WITH 1 m2 is collected 1,5-2 kg of roots. To get parsley in winter and early spring, roots are planted densely into boxes or large pots with soil, we keep in the kitchen, and then on the balcony. You can also sow parsley in the ground in July, and in the early spring set a foil tunnel above it.
There are three varieties in cultivation: early – Sugar, medium late – Lenka and late – Berlin. The Sugar variety is poorly preserved; left in the ground for winter, it freezes over. It gives quite lush foliage, dark green. The root is approx. 20 cm, conical, sharply tapering downwards. The head is convex. White bark, axial cylinder whitish with a yellow border. Mild in taste. Lenka, on the other hand, is safe in storage, fertile. The root is approx. 22 cm, conical, evenly tapering downwards. Cream-white bark, white cylinder with a distinct yellow border. The flesh is generally firm, sometimes slightly spongy, the taste is mild, sweet. The Berlin variety is stable in storage, the road. Root length 20 cm, shaped like an elongated cone. White bark, cream roller, fat. The taste is sharper.