Parsley, the sweet and pungent tasting dried herb or a fresh table garnish originated in Southern Europe and has been cultivated for almost 2000 years. It was extensively used and revered by Greeks. Belonging to the Apiaceae family of plants, Parsley is not just an ingredient used in cooking but has medicinal properties too. Comprising of both nutritious and healing qualities, Parsley is regarded as world’s most popular herb. The true worth of Parsley can be understood only once you know about the unique components it packs within itself. The first is a type of volatile oil that prevents the formation of tumors in lungs and neutralizes carcinogens too. The second is the presence of antioxidant flavanoids. Parsley also consists of Vitamin A, B6, B12, C, E, K, folate, calcium, iron, magnesium and many other highly beneficial nutrients and minerals. Because of being so nutritionally charged, it helps you fight rheumatoid arthritis, strengthens immunity, helps control diabetes, and also prevent internal inflammations.
Parsley as a herb is widely used as a seasoning over soups, salads, pastas, over grilled food, and even used for making dips and sauces.
Sowing Time: spring Sowing Distance : 30 – 40 cms plant to plant
Fruit Weight: N/A
Fruit Shape: bush Days to
Maturity: 60 – 70 days
Grow Guide: PLANTING INSTRUCTIONS
For a head start, plant seeds in individual pots indoors, 10 to 12 weeks before spring. For better germination, you can soak the seeds overnight. It can take up to 3 weeks for the plants to sprout.
Plant the seeds in a moist, rich soil about 6 to 8 inches apart. For thinner plants, sow about 6 to 10 inches apart.
You can use a fluorescent light to help the seedlings develop. Make certain it remains two inches above the leaves at all times.
WATERING: Water the seeds often while they germinate so that they don’t dry out. Be sure to water the plants evenly.
PESTS: Symptoms like brown-black necrotic lesions on leaves, skeletonized leaves, shallow, dry wounds on fruit, clusters of 50-150 eggs may be present on the leaves, etc. These symptoms might be the result of pest infestation like Stem rot, Leaf spots, Black swallowtail larvae, Carrot fly.
SOIL: Parsley prefers a loamy soil with a pH between 5.5 and 6.7.
SPOT: Plant at a spot that receives plenty of sunlight or partial shade.
TEMPERATURE: Parsley prefers a temperature between 15 to 27 C [60-80 F].
HOW TO HARVEST
When the leaf develops stems three segments, parsley is ready to be reaped.
Cut leaves from the outer parts of the plant whenever you require them. Leave the inner portions of the plant to mature.
One method of salting away the parsley fresh is to cast the leaf stalks in water and preserve them in an icebox.
Another method of storage is drying the parsley. Thin out the parsley and hang it in a well-ventilated, shady, and warm place. Once it is totally dry, crumble it up and store it in an airtight container.
If you want fresh parsley throughout the winter, replant parsley in a raft and keep it in a sunny window