The home country of parsley is Greece. Initially, the use of this plant was somewhat different from how we use it now. The fact is that until the fourteenth century, parsley was grown to decorate the premises, as modern flowers, and as an element of funeral services.

And only after a certain period of time, parsley came into use as a food product used in cooking. This event happened in Europe. The plant is used not only as a battery. Parsley is a good medicine. Saves from bruises, heals the gums, improves the condition of the blood vessels (with daily consumption of the blood vessels), removes salt from the body, has a good effect on the heart. With severe pain during menstruation parsley decoction will help.

And in cosmetology parsley is actively used !!! Decoction of it is frozen to a solid state. The resulting pieces of ice rubbed face. Experts believe that this will help to slow down the aging process, as well as helps to bring the skin in tone. A healthy and beautiful complexion will appear. The broth is not necessary to freeze, you can just cool and moisten them (with a cotton swab) face. Want to get rid of bruises under the eyes and swelling? Parsley will help you again. Apply cotton swabs with parsley infusion to the eyes and lie down for about fifteen minutes. Look how much useful it turns out !!! And with the mind it is not noticeable. The smell of parsley, which is peculiar to the whole plant, even the root system, is very persistent and specific. This is one of her hallmarks. The smell is provided by essential oils. By the way, they love parsley for its spicy flavor. And then, of course for the benefit. Biochemists have shown that this culture contains vital vitamins and useful mineral salts. Parsley, in addition to the above utility and breadth of use is also used for: stimulation of appetite, improve digestion, increase resistance to various diseases. She invigorates and improves mood. Parsley can be divided into root and leaf. If you choose leaf varieties, you will get lush greens in the process of growing. But the root system will be weak.

Parsley root speaks for itself. Beautiful greens may not be, but a large and sweet root is provided for you. This culture is not durable, only two years will live. In the first spring will give greens, and next year, in the season, there will also be an arrow on which small flowers will bloom. Thus, in the second season it will be possible to collect seeds. Seed size is small. They look like grains of sand. They can be planted no later than two to three years after the moment you collected them. Plant grows long. It is best to wet the seeds or sow with gauze in a weak solution of potassium permanganate for disinfection before sowing. Seeds germinate a little and then they can be planted. Prepare a place for parsley in the fall. When digging the land in the garden it would be good to make organic and mineral fertilizers.

The soil should differ friability and nutritional value. When planting, it will be necessary to make small grooves and fill with peat. Then pour the seeds. You can make them a greenhouse effect with a film, and as soon as they germinate a little, the film must be removed. Oxygen is important to any plant for its normal growth and development. Parsley is not an onion, so there will be a lot of weeds in the garden next to it. Fight them necessarily, but your culture does not have enough nutrients. Everyone will eat hungry neighbors.

It will not be superfluous to loosen and fertilize the soil even after sowing. In order for the plant to grow well, it is necessary to thin the entire planting. Pry out the extra seedlings that make the whole planting too thick. But you should only remove your fellows after everyone has leaves. At least two constants per plant. Thin by eye so that there is a distance of three centimeters between shoots. Take the landing control. Suddenly, parsley still sprout, then additional liquidation of the excess will be required. As soon as you have collected all the greens of parsley, fertilize the earth with mineral dressings. Parsley is a variety of herbaceous plants. The fastest germination is a period of six weeks. Of course, you need some patience and endurance. You can plant parsley in the country or at home in pots. Choose spacious pots so that you can get a bountiful harvest, taking into account the necessary thinning of the growing crop. By the way, if you grow it in the country, it is useful to plant parsley with other stronger plants. For example, it can be spinach or radish. These crops will crowd out the weeds, and you will harvest a double crop.

To sow several types of plants, take a paper towel and distribute their seeds in rows. Immediately it will be noticeable that the seeds of radish or spinach sprout faster than parsley. It would not be bad if you also read and followed her on the instructions written on the bags of seeds. This is necessary because each type of plant has its own individual characteristics. Grown plant in height can reach fifteen or twenty centimeters. The stem is thin and dense.

You can grow parsley and with the help of purchased seedlings. And so, if you are too lazy to sow the seeds, then of course purchase the seedlings already prepared especially for you. When buying, pay attention to the appearance. Parsley should not be lethargic. The color should be a gentle green tint. Prefer small shoots. When transplanting, be careful with the root system !!! However, this rule affects the seedlings of any and all crops that occupy their place of honor in our summer cottages and gardens. To make parsley grow faster, four lower leaves are torn off. This plant does not hurt much. When it comes time to harvest, all the leaves are cut. Cutting level is high. Parsley in its raw form is stored poorly. It fades quickly, like all herbs. After all, getting moisture along with nutrients from the soil has stopped. Therefore, parsley very quickly try to implement: to sell or use as intended. You can dry the plant and break your hands into small particles after drying. You will get a good seasoning for hot dishes, which you can use all year round. Usually the housewives for the winter dry parsley and dill, put the finished product in different bags and eat it. Very, by the way, a useful thing !!!

It is imperative that you choose a crop that is harvested before the onset of cold weather. Parsley can and freeze. To do this, it is very finely cut and laid out in plastic bags. Packages are tied with a knot or use scotch. Then they are removed in the refrigerator. If the technique allows you, it is better to do this: put parsley bags in the freezer and turn on the quick freeze program. Then the bags are removed, and the parsley, already frozen, breaks into small pieces by hand. So it is better stored and will take up less space in the refrigerator. Broken? Now back to the freezer. And use for a year. The fact is that she has a shelf life of just a year. This is all leaf parsley, but what about the root? As for her, the greens are removed together with the root. Root crop is well kept in the refrigerator or in the cellar.

Before eating, parsley root vegetables are recommended to thaw and hold for two hours in cool water. Thus, summing up, it can be concluded that a product such as parsley is easy to grow independently, both with the help of seeds and from acquired seedlings. This culture is very widely applicable. It is eaten whole. Well, depending on the variety, of course. As the saying goes, and the tops and roots go in business. What is very important, in conditions of unstable climate of our country, parsley is not afraid of frost and easily winters (under certain conditions). It can be easily stored and happy with the possibility of its use all year round.

The parsley still has disadvantages. It accumulates nitrates well, and most importantly it does so quickly, absorbing harmful chemical elements from the soil along with water. Accordingly, when sowing and during the cultivation of a plant, in no case should parsley be sprayed with chemicals. Since then we will eat them.

Especially for - Julia

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