Growing parsley in a greenhouse: varieties, planting dates, care. Features of growing parsley from seeds and rhizomes

Parsley is a source of fiber and vitamins

It is believed that growing greenery is a great and highly profitable business, especially if you do it all year round. It is less demanding on conditions, less likely to suffer from diseases, and requires a minimum of initial costs and care. Among all types of greens grown in a greenhouse, parsley is the most unpretentious. She does not need high air temperature, fertile land, frequent watering, but there are a lot of benefits from this plant.

growing parsley in a greenhouse thermos h1

A measured intake of green mass can only be ensured with knowledge of the plant's agricultural technology. In mass cultivation of greenery, the leaves should be awake and attractive to buyers before cutting. The parsley must be sold fresh. It can be stored in a cold place for less than a week, while losing its own smell. In order to get huge profits, it is necessary to achieve the highest rate of parsley feeding in the greenhouse.
With the onset of winter, it becomes increasingly difficult to find the freshest greens, moreover, not treated with various pesticides. Growing parsley in a greenhouse is a simple process that allows you to consume not only fresh parsley, but also dill, onions, lettuce, celery, cucumbers and tomatoes all year round.

The advantage of a wooden greenhouse frame over a metal one is environmental friendliness and additional heat. Thanks to the dense and frost-resistant film, which can also consist of two layers, the plants in the greenhouse will be able to withstand severe frosts. Due to the fact that the structure is 85% film, the plants receive sufficient sunlight.

Testimonials

Mikhail, 44 years old:
After harvesting, we plant parsley in the greenhouse so that it does not stand idle. It grows quickly and produces a good harvest. As a result, we always have fresh and tasty greens at our table.

Evgeny, 38 years old:
I plant parsley in a greenhouse from autumn to winter. I like this method because in the spring it is possible to get fresh greens several weeks earlier than with conventional cultivation. At the same time, care for the plants needs minimal.
Read also: Why do the leaves of tomatoes dry and turn yellow in a greenhouse: determine the reasons

Growing greens in winter. My dill. Planting parsley and mint

Even a novice gardener can grow greenery. Unlike other crops, parsley is easy to care for. The seeding process is simple. With good care, greens grow actively. Therefore, several crops can be harvested during the winter. Parsley tolerates short-term frosts well, even if they happen regularly.

Parsley is planted in a heated greenhouse from the end of January. If heating is not provided in the shelter, then planting parsley in it in the fall before winter is completely undesirable. In the southern regions, you can grow this seasoning in an unheated shelter until the onset of the winter cold.

What should be a winter greenhouse

For year-round use, an insulated capital greenhouse is needed, which is located on a small hill or located on a flat area. The building must necessarily be protected from northern winds, for which the wall on the windy side can be:

make deaf;
equip with a warmed vestibule.

A good option would be an extension to a utility building or living quarters. A winter greenhouse must be installed on a foundation buried by 0.8 m. In such a building, protection against flooding by precipitation, melt and groundwater should be provided. In winter, the heating system must work flawlessly, since the slightest deviation in microclimate conditions will cause the death of plants.

In addition, the greenhouse should be equipped with an irrigation system, ideally drip (to save water), as well as a ventilation system. If plants can carry out the process of photosynthesis in summer and spring without additional lighting, then in winter it will be impossible. In this regard, you need to take care of the organization of additional lighting.

The best option is infrared lamps. The greenhouse must be equipped with thermometers in order to be able to control the temperature regime. Even in the most severe frost, the minimum permissible indicator is + 15 ° C. Optimally, the room temperature should be maintained within + 20 ... + 23 ° С.

Learn more about greenhouse lighting.

How to grow parsley seeds

Parsley seeds contain oily esters that delay germination. To reduce the time for germination, special processing of the sowing material is carried out.

Selected seeds are soaked in purified, heated water for 72 hours. Twice a day it is changed to fresh. Then a pinkish solution of potassium permanganate is prepared and the seeds are immersed in it for half an hour. This procedure is needed to disinfect the seed.

The seeds are placed in cheesecloth, folded several times and soaked in water, so that they germinate. In this state, they are left until white sprouts appear. After that, the seed is dried and sowed.

On the beds, furrows are made in advance with a depth of 1.5 cm, the interval between rows is left 10 cm. They are abundantly watered with heated water. Seeds are spread along the furrow at 4 cm intervals, covered with soil and compacted slightly. After completing sowing, the soil is moistened with warm water from a spray bottle so as not to wash off the soil. The first shoots appear in 2 weeks.

Since parsley seeds contain essential oils, they germinate very slowly.To speed up the process, the seed must be properly processed:

2-3 days before sowing, the seeds are soaked in clean, warm water, which must be changed twice a day.
After soaking, the material is etched in a weak solution of potassium permanganate for 20-30 minutes.
The treated seeds are placed between layers of a damp cloth for germination.
With the appearance of white sprouts, the seeds are dried to a loose state and sowed.

Parsley is sown in pre-cut grooves about 1–1.5 cm deep, abundantly spilled with warm water. The crops are covered with dry soil and slightly compacted. Waiting for the first shoots will take about 12-15 days.

Greens are much easier to grow than the same cucumbers or tomatoes, so in the greenhouses of domestic gardeners you can often find green onions, parsley, celery, dill, varieties of lettuce and other crops that are distinguished by simple care, rapid growth and benefits for the body. Growing parsley in a greenhouse in winter does not require financial costs and is not particularly troublesome, which fully justifies the effort invested. Especially when you count how much money can be spent over the winter to buy ready-made greens in a store or in the market.

Growing parsley in a greenhouse in winter does not require financial costs

Frost-resistant parsley feels quite normal in winter, and is even capable of tolerating short-term frosts. Nevertheless, it is not recommended to plant this unpretentious crop earlier than the end of January in heated film tunnels and in greenhouses, and if the greenhouse is not heated at all, growing parsley in winter is undesirable. Under favorable conditions, parsley is kept in an unheated greenhouse until December.

Video about growing fresh herbs

During the growth of green mass, parsley needs a temperature within 12 degrees. When the air warms up to 20 degrees and above, the plant becomes uncomfortable, the leaves wither. Therefore, it is undesirable to place parsley on a windowsill well-lit by the sun - it will be too hot.

Parsley has no special soil requirements; moderately fertilized soils are ideal.

Parsley has no special requirements for the soil; moderately fertilized soils, light loamy or sod-podzolic, would be ideal. In heavy, dense soil, parsley roots can grow gnarled and ugly, like carrots.

Development of dill feeding in a greenhouse in winterOn the counters of vegetable stores and hypermarkets, we see beautiful bundles of greens that lure customers with their presentation and smell. How to grow greens for sale at home? Let's take a look at the fundamental features of feeding dill and parsley together.

Growing dill in a greenhouse To grow greens in the cool season, you should build and equip a greenhouse. Depending on the planned feeding volume, choose the required area for sowing. For a start, a small greenhouse near the house is enough for you. You can build it yourself, with your own hands from scrap materials. To do this, you need a regular film and a frame that can be made of wood.

When the dill and parsley are ripe, it is essential to harvest and preserve the harvest correctly. Greens are a perishable commodity, but thanks to simple tricks, you can extend the life and preserve the presentation of the product. Before direct harvesting, you should water the garden with water. In this way, it will be more convenient to dig in the plant and clear its roots from the soil.

#video_insert_place

Like some other types of greens, parsley contains a high concentration of essential oils that slow down seed germination.To neutralize this factor, the seeds are soaked in water for about 30 minutes and then left in a cheesecloth bag to germinate.

A gap of 30 cm should be left between adjacent furrows, the seeds are buried 1 cm in the ground.After the emergence of seedlings, it is required to thin them out, leaving the strongest plants, while trying to keep a gap of more than 8 cm between individual plants.

The dill is harvested along with the roots, the vacated areas are loosened and prepared for sowing a new batch of seeds. To ensure an uninterrupted harvest of dill in the greenhouse, cultivation, or rather planting, is best done in portions, with an interval of 1-2 months.

Green crops can be grown alongside vegetables. Dill is especially convenient, it can fill all the free space without interfering with planted tomatoes, eggplants or peppers. Dill and parsley can be grown along with celery, cilantro, mint and other herbs.

You can also try the cultivation of root or field lettuce, which is a small dark green leaf collected in a kind of roses. This type of salad, along with the Frize variety, is widely used in restaurants. Lollo Rossa is a good variety of red leaf lettuce. You can choose varieties that will be unique, then there will be no sales problems.

We suggest you familiarize yourself with: A great alternative to an expensive greenhouse mini-greenhouse

The seeds of greens are very small and sprout slowly, to speed up the process, they are soaked in hot water (60 ° C) before sowing. When it cools down, the procedure is repeated. The nashed seeds are sown in cuvettes or special cassettes. You can use the usual method: pots, then pick, after the development of the seedlings, transplant again.

Few people know, but dill seeds have a fairly high content of essential and fatty oils, so they germinate rather slowly. However, this process can be greatly accelerated. To do this, it is necessary to soak the seeds in warm water before planting, changing the water a couple of times a day. Then, with good care, your seeds will sprout in a couple of days.

Whether you use organic and mineral fertilizers is your choice, but you need to remember that when applying nitrogen fertilizers, the storage period of greens decreases.

Often the "bridge" method is used when landing. The temperature is maintained above 10-15 degrees. At such temperatures, in a month and a half, the green onions will be ready for sale.

To achieve quality, since the bulbs do not germinate evenly, onions (in small volumes) are harvested selectively when the length of the onion feather reaches approximately 30 centimeters.

The bulb is pulled out, cut somewhere in the middle and the stem is pulled out. To give a presentation, the greens are cleaned from the film, formed into bundles of about 50 grams each. and packed in a film.

Despite the relative frost resistance, the ability to easily tolerate frosts, hotbeds for parsley, if desired, to grow it all year round, should be heated even in the southern regions. In unheated greenhouses, it can be grown from March to December at the most.

When growing a house for parsley, you should choose not the sunniest windowsill

These temperature preferences directly indicate that the highest yield of parsley in greenhouses is achieved during the spring and autumn months, but not in summer. Having created favorable conditions, very good results can be obtained in a winter greenhouse. What are these conditions:

In addition to observing the specified temperature regime, it is advisable to avoid sudden temperature changes. At the same time, remember that parsley tolerates cold more easily than heat.

Greens do not lose their useful properties and do not fade even under the snow

The plant is not demanding on sunlight, but from late autumn to early spring, parsley in a greenhouse still needs artificial lighting to lengthen daylight hours and more actively build up green mass.
Abundant watering is required only immediately after planting in the ground. In the future, it is carried out infrequently, as the soil dries out.

The soil can be any moderately nutritious, preferably loose, since roots are deformed in dense and heavy soil.
Parsley likes a fairly high air humidity, 75% and higher.

Growing methods

Parsley is a biennial plant. In the first year, it grows roots, accumulates nutrients in them, and in the second it forms flower stalks. The greens used for food are cut throughout this period until the peduncles appear, since then the leaves do not form a lush rosette, but appear only on the stems. Growing parsley in a greenhouse can be done from seeds or from roots.

Growing from seeds

To get strong, healthy and lush plants that are not afraid of frost and other stress, there is a special instruction for preparing seeds for planting. So:

Sorting. The seeds are poured into water and kept for some time. Those that remained on the surface are probably empty, not seeming. They are removed.

For reference. The number of seeds is determined at the rate of 2 grams per 1 square meter of protected soil.

Germination. Seeds are wrapped in moist gauze folded in several layers and kept at room temperature for 4-5 days, maintaining moisture, until sprouts appear.

In the photo - sprouted seeds

Hardening. Sprouted seeds are placed in a refrigerator or other place with a temperature of plus 1-2 degrees for ten days.

This preparation allows you to significantly accelerate the emergence of seedlings and get vitamin greens. Some gardeners, before soaking, dip the seeds in a gauze bag for 10-15 minutes in vodka. Essential oils that prevent germination quickly dissolve in it, so it is enough to hold them in wet gauze for only 2-3 days.

Seeds are planted in shallow grooves with an interval of 3-5 cm between seeds, which are sprinkled with earth and slightly compacted. It can be planted thicker, and then thinned out, leaving the most developed and strong bushes. After sowing, the beds are well watered and wait for shoots.
Then you will only have to occasionally water the plants, weed out the weeds and maintain a normal temperature.
When grown from seeds, the yield of parsley in a greenhouse (depending on the variety) will be 1.5-2.5 kg per square meter.

Forcing from root crops

With this method of cultivation, the yield increases by 2-3 times, but it itself is more laborious. But if you have been doing this for several years, then you already have planting material and you will not have to buy seeds. So:

For planting, choose roots with cut tops up to 7-8 cm long and about half a centimeter thick. Any varieties are suitable. If the roots are too long, they can be trimmed.

Planting roots

Attention! The roots are cut from the bottom, since the growth bud is located at the top. Do not damage it when removing the tops!

The prepared planting material is placed in clean sand and kept for several days at a temperature of about two degrees.

Parsley is planted in greenhouses in two ways:

Make grooves 10-15 cm deep at a distance of 15-20 cm from each other, spill them with water. Place the roots in the furrows at a slope to the surface at intervals of 5-8 cm and sprinkle with earth, leaving the head and neck above it. Compact the soil and water the beds again.
Use a long peg of a suitable diameter to make indentations in the soil so that they are at an angle of 40-45 degrees to the ground. The distance between rows and plants in a row is the same. Dip the roots into the grooves, pour water and sprinkle with earth, without falling asleep on the neck of the roots.

Parsley planted in this way requires less watering, as it receives nutrients from the roots. Of course, it is impossible not to water the plants at all, but this can be done less often than when planting with seeds.

Parsley is not only tasty, but also very healthy.

Within a month, the greens will grow up to 20-25 cm in height, and it can be cut off... Its price in winter is quite high, so that with large landing areas out of season, you can make good money. When cutting greens, try not to damage the top to get another harvest.

advantages:

has a good profitability (in the fall, the wholesale price for onions is about 8-10 rubles and below (check with your region), and the price for green onions is at least 100 rubles per kg),
low costs: planting material, heating, packaging, delivery,
small initial capital,
care does not require much labor, the plant is unpretentious,
fast turnover of funds from one site in the autumn - winter season when choosing fast-ripe varieties.

Like any business, this one has its pitfalls and subtleties. This article provides videos and books on the topic at hand that can help a budding entrepreneur.

The nuances of growing for sale

Growing parsley in winter for sale is a profitable business... The main requirements: you need to grow greens in large volumes, and choose varieties that have an attractive presentation.

Seed germination, even if all conditions of preparation and planting are met - 70%, therefore, they plant thicker, and then thin out weak shoots. Parsley is not picky about the soil, it is planted in the soil prepared by organic matter, and then fertilized with mineral compounds.

Parsley is transported carefully so as not to crush, otherwise it will lose its presentation... If it takes less than four hours to reach a store or market, the parsley is cut. If it is transported longer, it is watered abundantly and after 3-4 hours it is pulled out by the root (leafy varieties). Then they are placed in a plastic container in a special solution: one aspirin tablet is diluted per 1 liter of water. The container is tightly placed, for example, in a box, and hermetically closed.

Features of the parsley growing business

The demand for the product is spring and autumn: it is during this period that large volumes must be provided. To create a business on growing greenery, a business plan is drawn up. The first point is counting funds.

What costs need to be calculated:

soil and greenhouse;
heaters and phytolamps;
racks for hydroponics;
thermometer and rainwater irrigation system;
seedlings and seeds;
repair costs;
advertising;
payment for freight.

Parsley rises and grows up to 80 days, and it must be sold 3-4 hours after cuttingso that it retains useful properties and does not lose its presentation.

There are 3 marketing strategies:

Retail... Self-sale of products on the market. It takes a lot of time and effort. Profit is low due to low volume.
Sale to resellerswho are distributing products. Minus - resellers buy greens at the lowest price, the profit will again be low.
Sales of products to stores, supermarkets, food service points. The most cost-effective way: they hand over all the grown products and immediately get a profit. Difficulty: looking for clients is necessary.4

How to calculate the approximate profit

If a the greenhouse will be 300-400 m2 in size, the yield will be from 1.7 kg per m2, ripening within two months, then 1200 kg of greens are harvested in two months... At a cost of 150 rubles. per kg monthly income will be 90,000 rubles. (for 2 months - 180,000 rubles). The costs will be up to 35% of this amount, the net profit will be about 60,000 rubles. (or 120,000 rubles for 2 months).

Reference. In winter, the price of parsley doubles, which means that income will double.

Sales, realization

When onion is produced in large quantities, it is grown all year round.

In summer they are planted in the field, and in winter in heated greenhouses.

Greens are perishable and should be sold quickly after cutting.

The majority sells through wholesalers selling vegetables, or under contracts with a retail network - shops, cafes, restaurants, barbecue houses and with greenery dealers in the market and in vegetable stalls.

You should start with a small volume in the fall, study the demand, create your own customer base.

Terms of planting works

Planting material is purchased on the wholesale market, where prices are lower.

The quality of the bulbs for planting mainly determines the amount of profit that can be obtained.

The planting material is a multi-cut species. This onion can have three or more shoots from which greens are formed.

Depending on what kind of planting material will be used for planting, the amount of greens obtained from 1 kg of onions to a kilogram of greens changes. It is important that the planting onions are not treated with the drugs they are treated with in order to keep them longer.

Such a bow will rot when planting. For growing onions for greens, early and mid-season varieties are needed, which have a short dormant period.

Such onions are not stored and there is less risk of purchasing onions treated with drugs, therefore, you need to purchase planting material immediately after harvesting.

When buying bulbs for planting, cut several pieces across and look in the section how many sprouts.

If you wet the onion for a day before planting, the liquid will get under the skins, then the sprouts will appear much faster. In autumn, onions are planted in greenhouses, best of all made of polycarbonate - it is cheaper and keeps heat better. The onion grows very quickly, does not require abundant feeding and greenhouse conditions.

To save space, onions can be planted in boxes with earth in the form of racks, in tiers at least half a meter high, in order for enough light to penetrate. In long, cloudy winters, onions need additional lighting.

If gas is supplied to the personal plot, then this is the best option for heating the greenhouse in winter and a reason for organizing a business for growing greenery. In other cases, they consider options for a stove-stove, buleryan and other heating methods.

Parsley can be sown in greenhouse soil already at the beginning of March. It easily tolerates temperatures as low as -9 ° C, and seed germination occurs at temperatures from 0 to 5 ° C. Due to the stability of the culture, parsley is allowed to be sown at the end of October before winter, which allows you to get an ultra-early harvest.

It is recommended that leafy varieties are sown every 12-15 days to ensure an uninterrupted supply of fresh greenery.

Harvesting and storage

Greenhouse parsley is harvested according to the same scenario as when it is grown in the open field. The green part must be carefully cut off with garden scissors or a sharp knife, and then laid out in one layer on a clean surface to dry and evaporate excess moisture. Slightly dried parsley is placed in boxes and wrapped in polyethylene to prevent it from drying out excessively.

Over the next day, the grown greens must be sent for sale, frozen or dried for their own further use. Thus, self-grown parsley will not only become a valuable vitamin source for the whole family, but it will also be able to bring considerable income, which will be beneficial even with certain financial costs for arranging a greenhouse.

Selection of type and variety

In cultural cultivation, 2 types of parsley are in demand - leaf and root. Which one to choose directly depends on the purpose of its application:

For greenhouse cultivation, as a rule, leaf parsley is used, curly or smooth, with delicate aromatic foliage. Parsley greens are good both fresh and after processing (drying or freezing). The most prominent representatives of this group are the varieties "Bogatyr", "Carnival", "Appetizing", "Green Crystal", "Rosava", "Breeze", "Astra", "Esmeralda".
Root parsley greens are coarser and less aromatic, but this type of culture is characterized by the development of a useful root vegetable that looks like a yellowish-white carrot.In cooking, the valuable "root" is used to flavor pickles, pickles and soups. Of the promising varieties of root parsley, it is worth noting the following: "Piquant", "Konika", "Alba", "Final", "Sugar".

Parsley is divided into root and leaf. The first species has an underground part in the form of dense, thick root crops. They are used as a seasoning for canning vegetables, making sauces. The green part of the plant is also used for culinary purposes, but only after the roots have ripened.

The most delicious varieties of this group:

Sugar;
Spicy;
The final;
Konica;
Alba.

In leafy varieties, only the green part is eaten. She has a very delicate taste. In height, such bushes grow up to 50 cm and the width of the plant is up to 30 cm. Parsley is eaten raw, dried or frozen. From this group of spices, the following varieties are popular:

Aster;
Bogatyr;
Breeze;
Carnival;
Rosava;
Appetizing;
Green crystal.

We suggest that you familiarize yourself with: How to save peppers for stuffing in winter

Requirements of parsley for soil, lighting and other conditions

The cultivation of this culture requires compliance with the following conditions: -uniform watering. The soil should not dry out, it is better to water after cutting the greens;

- the level of the recommended humidity is not less than 75%;

- to maintain a comfortable temperature and humidity, do not forget to ventilate the greenhouse;

-the presence of additional artificial lighting. Not being a light-loving plant, in winter there is a lack of light, without which the full-fledged formation of greenery is impossible;

- if you want to get even, beautiful roots, the soil should have a light structure, preferably light loamy or sod podzolic.

Before growing parsley, prepare the soil. This largely determines the yield of a crop from 1 sq. meters. It is more convenient to prepare the spring soil for sowing seeds in the fall. If the parsley is planted before winter, then all preparatory work is completed a month before sowing the seeds. At this time, useful fertilizers are applied simultaneously with the digging.

Compost, humus or rotted leaves are used as top dressing. They are applied in the amount of 5 kg per square meter. Organic fertilizers are especially good at stimulating growth and increasing the yield of leafy parsley varieties. After fertilization, the soil is well watered and covered with polyethylene.

On a note!

You can additionally improve the quality of the soil by launching earthworms into the greenhouse soil. They provide the soil with humus. This way of improving the quality of the soil eliminates the use of chemical additives.

For planting parsley in a greenhouse, a warm, light area is allocated on loose, fertile loam or sandy loam. Of greenhouse crops, cucumbers and tomatoes will be the best predecessors for parsley, the worst - all umbrella.

For the spring planting of parsley, the soil is dug up in the fall with the introduction of manure or compost (4–5 kg / m2). In terms of organic matter, leafy crop varieties grow especially well. If podzimny sowing is planned, then the bed should be ready no later than 2-3 weeks before the start of work.

Soil preparation

The most important requirement for a good harvest of greens or root crops is a quality growing soil. Before sowing, the soil must be prepared so that the seeds sprout friendly, the sprouts receive all the necessary nutrients. Start tillage in the fall.

Prepare the ground in the greenhouse in the following sequence:

dig up the ground 30 cm deep (on the bayonet of a shovel);
remove weeds and roots;
add compost (fallen leaves, sawdust, grass cuttings, weeds), manure (rotted droppings, mullein) or humus;
do a second digging;
water the soil abundantly;
cover with plastic.

Important!

Parsley prefers slightly acidified soils.When digging a garden bed in a greenhouse, add high-moor peat or humus at the rate of 3 kg per 10 square meters. m.

Leave the covered soil for 1-2 months for the decay of organic matter, the life of earthworms, and saturation of the soil with humus. The proposed algorithm excludes the use of ready-made additives.

How to plant parsley with rhizomes

Seed preparation and germination takes several days. In order not to waste time on this, many gardeners expel parsley in a greenhouse or in a greenhouse from rhizomes.

As a material for planting, several large root crops are harvested in the fall. They are dug out at the end of October along with an earthen clod and placed in a wooden box. In this form, the rhizomes are stored until spring in the basement or cellar.

With the onset of spring, they begin to plant root crops in the soil prepared in advance. They are buried 10 cm, inclined at an angle of 45 degrees. A distance of 5 cm is observed between individual specimens. The rows are made with an interval of 10 cm. The rhizomes are positioned so that their neck remains uncovered by the ground.

In order not to waste time processing seeds and waiting for their germination, many gardeners prefer to grow parsley for herbs from the rhizome. For this purpose, at the end of October, they dig out several large root crops along with a lump of earth, place them in a trellis box and store them until spring in a cool non-freezing cellar.

Harvesting

In heated greenhouses, parsley is harvested all year round. The timing depends on the planting method. When sowing seeds, the greens are cut after 30-45 days, when the height of the bushes reaches 20-25 cm. It is better not to water the parsley before mass cutting. The soil is moistened after harvest. The greens must be cut carefully so as not to damage the growing point. Petioles are left on the plants with a length of at least 3 cm.

Roots dug out at the end of the season are stored in the basement, after removing the vegetative parts. The greens are placed in waterproof containers, leaves side up. The bundles should fit snugly together. To keep them fresh longer, a special solution is added to the container. To prepare it, you will need 1 aspirin tablet and 1 liter of water. At temperatures up to + 10 ° C, greens retain their presentation for 7 days.

Greenhouse parsley care

For good growth of parsley in the greenhouse, it is enough to water and fertilize the garden in a timely manner, as well as free it from weeds. Greens are especially sensitive to the presence of weeds in the early stages of growth - among the thickets of grass, parsley stalks are strongly elongated. It is more convenient to pull out weeds the next day after abundant watering, combining the procedure with simultaneous loosening of the soil.

Watering and feeding

Water the parsley regularly, avoiding both drying out of the soil and excessive moisture. It is worth considering that in this matter, leafy crop varieties are much more demanding than root ones. The procedure should be scheduled in the early morning or evening hours. Water for irrigation is preferable to be soft, settled and always warmed up in the sun to the ambient temperature.

Fertilization also depends on the type of parsley grown. The leaf is fed twice a season with saltpeter at the rate of 50-60 g / m2. Under the root parsley, which requires more phosphorus and potassium, a complex mineral fertilizer is applied in the spring, and during the formation of root crops they are fed with potassium salt (50 g / m2) and superphosphate (70 g / m2).

Like other greenhouse crops, parsley sometimes suffers from diseases, the development of which, as a rule, is facilitated by systematic disturbances in agricultural technology. Most often, the culture is affected by powdery mildew, black rot, columnar, septoria, rust. For the treatment of parsley, spraying with copper-containing fungicides is prescribed.

Of the insects parasitizing on parsley, there are melon aphids, carrot flies, stem nematodes, and carrot flies.To treat the garden from pests, it is recommended to use a strong solution of soap or onion husks. Dusting plantings with red pepper or tobacco dust helps.

Armed with these recommendations, getting an excellent harvest of parsley in a greenhouse is a snap. With proper care, from 1 m? plantings you can get up to 1.5-2 kg of fragrant fresh herbs.

With proper care, the parsley crop grows abundant. The additionally fertilized soil increases the yield of this crop. Parsley needs regular watering and cleansing of plantings from weeds. Greens are especially sensitive to their presence in the first stage of growth. Between irrigations, the soil is loosened to improve air access to the roots.

Watering

Regular irrigation prevents the soil from drying out. But you cannot moisturize the plants too much. Most demanding for irrigation are leafy varieties of parsley. Plants are watered in the morning or evening. To do this, use settled, soft water warmed up to room temperature.

Fertilization

Plants are fed with the frequency that is provided for by the characteristics of the cultivated species and varieties of spices. Leaf parsley is fed twice during the growing season. To do this, add 50 g of saltpeter to each square meter of the plot.

Root parsley is fed with potassium and phosphorus. In the spring, for this, mineral fertilizers are applied. During the ripening of root crops, the soil is enriched with potassium salt and superphosphate. The amount of these fertilizers is 50 g and 70 g, respectively, for each meter.

Diseases of parsley usually develop due to non-compliance with the rules of agricultural technology. Parsley is often affected by black rot and powdery mildew. To get rid of these diseases, plants are treated with fungicidal preparations with a high copper content.

Important!

To simplify the care of plants and prevent the development of diseases, the seed is processed before planting. It is also important to adhere to the rules of crop rotation and to collect and destroy all plant residues in a timely manner.

Of insect pests, parsley is often attacked by melon aphids and carrot flies. They parasitize on bushes, lay eggs, hatched insects feed on root crops and the green part of plants. To combat them, use a solution based on a decoction of onion peel. Liquid soap is added to it to improve adhesion. You can prevent insect attacks by dusting with tobacco dust, wood ash or red pepper.

Harvesting

Depending on how much parsley grows and what variety is grown, the greens are removed one or more times. This crop gives consistently high yields. If the seeds were pretreated during planting, the first cut of the greens is done 20 days after sowing. When sowing was done with dry seeds, this period is increased to 45 days.

In an unheated greenhouse, with the onset of frost, roots are dug up and sent for storage or for food. The greens are cut and used to prepare culinary dishes. When grown in a heated shelter, cutting of greens is carried out throughout the winter. It is used for food, kept fresh in the refrigerator, dried or frozen.

What conditions are required for zedeni?

To successfully grow greens, you will need a small greenhouse, wooden or metal-profile, covered with glass, polycarbonate or polyethylene film:

It can be grown all year round in greenhouses covered with polycarbonate. They do not need to be repaired often, they keep heat well;
For novice gardeners, a greenhouse covered with a plastic film will be a good budget option;
For cold regions, double glazing is necessary, which will create the effect of a thermos;
Any greenhouse should have vents to ventilate it;
Greens are grown in the ground and on shelves.

Dill

The necessary conditions:

Moderate humidity of about 70%;
Temperature range from 15 to 18 degrees. Low temperature slows down growth, high temperature causes wilting of leaves, greens lose their presentation;
Timely watering with water at room temperature. Dill tolerates drought well, but if the soil is not wet, it will begin to bloom;
The soil should include garden soil and peat;

Apply complex mineral fertilizers regularly to increase yields;
Additionally illuminate the greenhouse with fluorescent lamps.

If the dill is grown in boxes, there should be drainage holes in them. This will avoid root decay.

Parsley

The necessary conditions:

The presence of artificial lighting;
Optimum humidity - not less than 75%;
Avoid sudden temperature changes;
Water the parsley as soon as the soil begins to dry out;
Regular ventilation of the greenhouse to maintain optimal temperature and humidity;
Grow in light loamy or soddy-podzolic soils.