Planting and caring for root parsley outdoors

Root parsley is a healthy herb. Its unique aroma enhances the palatability of many dishes and marinades. Parsley is easy to grow on a small plot of land. Caring for it does not require much effort, but there are still some features of growing crops in the open field.

Description and characteristics of parsley root

Root parsley is a representative of the umbrella family. The biennial plant reaches a height of one meter... The root vegetable is fleshy, yellow-white. Leaves are bright green, collected in a socket.

The plant blooms in the middle of summer, gives seeds only in the second year.

Parsley is used not only in cooking, but also in folk medicine.

The plant has the following medicinal properties:

• diuretic;
• anti-inflammatory;
• bactericidal;
• antiallergic.

Root vegetables effectively help:

• normalize blood sugar;
• prevent the development of cardiovascular diseases;
• improve vision;
• eliminate inflammatory processes;
• normalize digestion.

Root parsley varieties

Early-maturing, mid-maturing and late-maturing varieties of spicy crops are grown on the backyard and summer cottage. The most demanded ones:

1. Sugar... An early ripening variety, has a ripening period of about one hundred days after germination. Yields a harvest only in the second year. Fruits are grayish with yellow pulp. The crop yield is 3 kg per 1 m².
2. Eagle... Representative of mid-early varieties. Bred in Holland. Root crops have a compact shape and weight 120-130 g. Average yield - 2 kg per 1 m². The variety is intended for fresh consumption, processing and long-term storage.
3. Yielding (on the picture). Possesses good taste. Underground fruits with white and crunchy flesh reach a weight of 70-90 g. The variety is highly resistant to low temperatures. Used fresh, dried and frozen.
4. The final... A mid-season variety with large roots, weight reaches 200 g. Ripening period - 130 days after germination. The average yield is 2 kg per 1 m². The storage time is average.
5. Spicy... The variety is of medium ripening. Mass harvesting of root crops begins 120-130 days after germination. It has a pleasant aroma and good taste. A conical root vegetable, weighs 100 g. Suitable for fresh consumption and storage.
6. Alba... A late-ripening variety that ripens 170-180 days after sprouting. Gives a high yield. From 1 m², up to 5 kg of root crops with white aromatic pulp and excellent taste are obtained. The fruits are stored for a long time. They are eaten raw and canned.

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Features of planting root parsley in open ground, growing and care

Root parsley grows well outdoors... To get even and large root crops, adhere to the basic rules of agricultural technology.

Landing dates

The plant is unpretentious, it easily tolerates temperature extremes and cold... It is sown both before winter and in early spring.

In the autumn, planting is carried out 14-20 days before possible frosts.... It takes some time for the seeds to germinate. In the spring they sow as soon as it becomes possible to cultivate the soil.

Attention! The plant needs moist soil to germinate, so watch out for the recommended planting dates.

Choosing a place on the site

The correct choice of the garden bed on which it is planned to grow parsley makes it possible to increase the yield. Give preference to sandy loam, sod-podzolic and light loamy soils with neutral or high acidity.

They choose places with good illumination, where groundwater does not come close.

Important! With high soil moisture, parsley quickly rots.

It is good to sow the crop on the south side of fences or buildingsbecause she does not like cold wind and drafts.

When choosing a garden, they pay attention to their predecessors. A high yield of root crops is obtained in areas where they grew in the last season:

• cucumbers;
• zucchini;
• pumpkin.

Spicy culture develops poorly after other representatives of the umbrella.

Soil preparation

In the fall, a pre-selected area is dug up and humus is introduced. The recommended rate is 4-5 kg ​​of fertilizer per 1 m²... Sand is added to loosen the soil and increase air permeability.

Attention! Before planting, organic matter is not used, since it negatively affects the development of the root system. Root crops are obtained with low taste and ugly shape.

In spring, combined fertilizer is applied to 1 m², consisting of 15 g of superphosphate, 10 g of potassium chloride, 25 g of nitrate.

Preparation of planting material

Root parsley seeds germinate slowlyso they need help. Seed material begins to be prepared 14-16 days before the planned planting:

1. Soak in a weak solution of potassium permanganate for 24 hours.
2. Place in an even layer on a damp piece of cloth or gauze for germination.
3. When sprouts appear, they are transferred to ice in the refrigerator for one week.
4. Dried and used for sowing.

Seeds have the best germination, collected 1 year ago.

Landing technology

Sown according to this scheme:

1. Shallow furrows are made (about 3 cm), leaving a distance between the rows of about 20 cm.
2. The seeds are sown with an interval of 1-4 cm, dropping them into the ground one by one.
3. Sprinkle with earth.
4. Watering.

To accelerate the emergence of seedlings the garden bed is covered with plastic wrap for several days. When sprouts appear, it is removed.

Features of the care of root parsley

To grow large and high-quality roots, the plant is regularly loosened and weeded... The first loosening is carried out by 5-6 cm, when the plant gets stronger - by 10-12 cm. After each precipitation or watering, loosen the soil between the rows to improve the air permeability of the soil.

For full growth and development root parsley break through 2 times:

• as soon as she ascended (after 2 cm);
• two weeks later (after 6-7 cm).

Watering rules

Although the plant does not require moisture, it is important to water it regularly. When moistening the soil, adhere to the following rules:

1. Water in the morning and evening.
2. Water consumption - 2 buckets per 1 m².

If it rains frequently, watering is reduced or stopped altogether.so that the roots do not rot.

Attention! The culture needs watering at the end of summer, when the underground fruits ripen.

Features of fertilization

The plant responds well to the introduction of nutrients in the soil... The use of dressings is recommended in the early period of its vegetative development.

When the first 3-4 leaves appear on the parsley, apply any nitrogen-potassium fertilizer. After another 3 weeks, complex feeding is carried out with ammonium nitrate and potassium salt, 5-7 g each, as well as superphosphate (8-10 g). This amount of nutrients is used per 1 m².

Protection against diseases and pests

Improper spice care and unfavorable climatic conditions lead to the development of a number of diseases, among which:

1. Powdery mildew. A fungal disease is characterized by the appearance of a white coating with black blotches on the leaves. The damaged area begins to dry out.
2. Stolbur. The plant is affected by an intracellular parasite. A symptom of the disease is reddening of the leaves around the edges.
3. Rust. Rusty pads appear on the leaves. The fungus spreads quickly and the parsley dries up.
4. Septoria, or white spot. Crop shows brown spots that turn off-white over time.

Ready-made industrial products are used to fight diseases... If the plant is affected by powdery mildew, it is treated with a composition of colloidal or ground sulfur, the drug "Bayleton". When a fungus appears, parsley is sprayed with 1% Bordeaux liquid. It is recommended to carry out treatments every 10 days. Chemicals cease to be used 3 weeks before harvest.

Plant culture also often infect pests:

1. Carrot beetle. Parsley develops poorly and turns yellow, leaves curl.
2. Aphid. The defeat leads to wilting, yellowing and death of the plant.
3. Stem nematode. There is a deformation of the green parts of the parsley and a slowdown in its growth.
4. Carrot fly. The leaves turn reddish-purple and dry out.

Read also:

Review of the parsley variety "Italian giant"

Parsley root: medicinal properties and contraindications

If the damage is minor, use safe folk remedies, including:

1. Tobacco dust. Sprinkle on leaves and ground between rows.
2. Infusion of citrus peels. Carrot flies are scared away.
3. Dandelion composition. Before use, the raw materials are infused for 2-3 hours. Eliminates melon aphids.
4. Garlic infusion. A universal remedy for repelling many pests. Chopped cloves of one head of garlic are poured into 1.5 liters of water and infused for 6-8 days. Before use, 50 ml of the resulting product is dissolved in one bucket of water.
5. Infusion of onions. Effective in the fight against pests and infectious diseases. A gruel is made from the onion and mixed with water in a 1: 1 ratio. Insist for a week. Before use, 20 ml of the composition is diluted in 10 liters of water.

A good effect is given by an infusion of nettle, which is used as a prophylactic agent. The components contained in it strengthen the plant's immunity, resulting in increased resistance to many diseases.

For solution preparation 600 g of nettle is brewed with 5 liters of boiling water. The container is placed in a warm place to ferment the composition. After 5-7 days, the agent is filtered, additionally diluted with water in a ratio of 1:10 and watered under the root.

If you cannot cope with pests with folk remedies, use drugs:

• "Karbofos";
• Intavir;
• "Decis";
• "Spark";
• "Confidor";
• "Aktara".

How to harvest

Harvested in September - October depending on the climatic zone. For digging up root crops, days are chosen when the weather is dry and sunny.

First, cut the greens, leaving a small stump... Then the root is carefully removed from the ground, shaken off and allowed to dry for 2-3 hours.

The collected roots are placed in a cellar and sprinkled with sand... Store in the refrigerator by placing the roots in a perforated plastic bag.

Conclusion

Root parsley is a plant culture that perfectly retains its taste, nutrients and medicinal properties even after long storage. Fresh and frozen products are used throughout the year for preparing salads, first and second courses, and preservation. It is included in the composition of folk remedies used to combat many diseases.