Parsley (Petroselinum crispum)
Cultivation:
Germination:
Its seeds are difficult to germinate, so many people use pre-sprouting, which consists of placing the seeds in a layer of moist sand and only after germination has started, placing them in the open ground.
Sowing:
Until mid-March, as with carrots, the germinated seeds are placed in a 1-2 cm deep trench, with a row spacing of 25-35 cm.
Harvesting:
The easiest way to get fresh parsley greens is to shoot the roots and plant them in pots or crates. Harvesting in late summer is possible in November and December, but it is advisable to cover the crop with plastic wrap.
Plant protection:
Pest and soil management is similar to that of carrots.
Use:
For flavouring soups and other dishes, fresh or dried! Grown for its foliage only. The root is thin and branched. The leaves are densely stalked and have serrated edges. Suitable for garnishing sandwiches, cold dishes and flavouring soups.
