Parsley - Cultivation, properties and benefits of parsley


PARSLEY

Parsley, native to the Mediterranean area and western Asia, is a plant cultivated in almost all the gardens of the world and is highly appreciated both for its aromatic and medicinal properties.

BOTANICAL CLASSIFICATION

Kingdom

:

Plantae

Clado

: Angiosperms

Clado

: Eudicotyledons

Clado

: Asteris

Order

:

Apiales

Family

:

Apiaceae

Kind

:

Petroselinum

Species

: see the paragraph on "Main species"

GENERAL CHARACTERISTICS

Parsley, whose scientific name is Petroselinum hortense or according to the most recent classification Petroselinum sativum, belongs to the family of Apiaceaeand is native to the Mediterranean area and western Asia. It is a plant grown in almost all vegetable gardens in Italy and is highly appreciated for its aromatic and medicinal properties.

It is a biennial plant if cultivated, perennial if in a spontaneous state.

The plant has erect, tubular stems that can reach 70 cm in height and an enlarged and fleshy taproot root.

The leaves, carried by long petioles, are toothed and divided into three segments and slightly triangular in shape.

The parsley flowers that appear in the second year of cultivation, carried by long flowering stems, are gathered in umbels, rather small and of white-green color that appear in summer and produce small oval, flattened seeds of gray-brown color. by vertical streaks.

MAIN SPECIES

The two main cultivated species of parsley are:

PETROSELINUM HORTENSE

The Petroselinum hortense it is the common parsley with small and dark green leaves, particularly aromatic. There are numerous varieties of this species.

PETROSELINUM CRISPUM

The Petroselinum crispum is the curly-leaved parsley. There are many varieties of this species.

CULTURAL TECHNIQUE

Parsley is a very rustic plant and grows well in temperate climate areas in full sun but preferably in partial shade.

The optimal development temperatures are between 16-20 ° C. Temperatures below 0 ° C and above 35 ° C are not tolerated.

As the flower stems grow, it is advisable to eliminate them otherwise the plant will no longer produce new stems.

WATERING

Parsley should be watered often, almost every day in order to keep the soil constantly moist.

TYPE OF SOIL - REPOT

Repotting is done when the young seedlings are planted.

Parsley is not particularly demanding in terms of soils, but its cultivation benefits if you use a soil rich in organic substance, light and with a slightly acidic pH and well draining as it does not like water stagnation it is therefore preferable to add a little thin sand.

Considering that they are plants that must be watered very generously and that do not tolerate water stagnation, if you grow them in pots it is preferable to use terracotta pots that allow the soil to breathe.

FERTILIZATION

If cultivated as an annual and a good fertile soil has been used, it does not need fertilizing for the duration of its vegetative cycle.

If cultivated as biennial, at the vegetative restart in spring it is advisable to add some organic substance.

MULTIPLICATION

The multiplication of parsley occurs by seed.

MULTIPLICATION BY SEEDS

The period in which to carry out the sowing is variable:

a) to harvest parsley in the summer months:
- January - February: if sowing is done in a greenhouse or in a protected place;
- March April: if sowing is done in pots outdoors or in the open field.

b) to harvest parsley in autumn
- it is sown in May-June.

c) to harvest parsley the following spring
- it is sown in September - October in a protected environment.

If sowing is done in the open fieldit is advisable to broadcast it (20 kg / ha of seed) or in rows (5 kg / ha of seed).

If sowing is done in trays or potsthe seeds are distributed in parallel rows on a seed soil.

To bury them evenly, you can push them under the soil using a flat piece of wood. The seeds should be buried at a depth of 1-2 cm.

The tray containing the seeds should be kept in the shade, at a temperature around 20-26 ° C and constantly humid (use a sprayer to completely moisten the soil) until the moment of germination.

To keep the temperature constant if the weather is not yet stable, the tray should be covered with a transparent plastic sheet that will guarantee a good temperature and avoid too rapid drying of the soil. Spray water into the compost whenever the substrate is about to dry out.

Every day the plastic is removed to control the humidity of the soil and to eliminate condensation from the plastic.

Once the parsley seeds have germinated, the plastic sheet is removed, and as the seedlings grow, the amount of light is increased (never direct sun), and good ventilation will be ensured. Among all the plants born, surely there will be those less vigorous than others that must be eliminated in order to give more space to the more robust plants.

When the young seedlings have become large enough to be handled, they should be gently removed with a small stick of earth and then planted permanently.

The first harvest is normally done 70-80 days after sowing

PARASITES AND DISEASES

It can be prone to various diseases which we will not dwell on considering its culinary use. In fact, chemical treatments are not recommended. It is preferable to renew the seedlings, considering their low cost.

AROMATIC PROPERTIES

The aromatic properties of parsley are derived from the fact that it contains an essence consisting of apiolo, apioside and myristicin contained in all parts of the plant but mainly in the leaves.

COLLECTION AND STORAGE

The parsley leaves are harvested gradually, when needed by cutting them with all the petiole as close as possible to the ground without damaging the central shoot.

It is a very fast growing plant so once cut, it immediately throws off new stems

The leaves can be used fresh or frozen. They should not be dried as they would lose their aroma. They should be used at the end of cooking as otherwise they would lose their aroma.

You can also use the roots harvested in autumn which can be dried and stored in glass jars.

MEDICINAL PROPERTIES

You see: Medicinal plants: parsley

USE IN THE KITCHEN

In the kitchen it is usually used at the end of cooking so as not to compromise its aroma.

CURIOSITY'

Parsley is known for both its aroma and its therapeutic properties. However, its use as an aromatic plant only established itself in the Middle Ages.

LANGUAGE OF FLOWERS AND PLANTS

You see: Parsley - The language of flowers and plants


Video: medicinal plantspart2


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