Again and again parsley: In Germany's kitchens, parsley is probably the most popular fresh herb. There are parsley with fleshy, spicy roots as well as with smooth and curly leaves, the latter of the three cultivars is called "moss curl".
Moss frill and root parsley
Moss frill is finely curled and rich green. Its leaves provide the typical flavor, the stems are not used. This species is a good source of vitamins and minerals, especially calcium, iron and vitamin C.
The foliage of the root parsley, on the other hand, is smooth and large, which makes it ideal for adding to salads and as table and plate decorations. The fleshy root flavor stews and soups.
The parsley leaves complete salads, potatoes, vegetable dishes, egg dishes, sauces as well as herb butter and herb quark with their wonderful aromas.
Tip: Please never cook parsley leaves as they will lose valuable vitamins. The root, on the other hand, is cooked with.
Growing the parsley
Regardless of whether it's root parsley or moss frill, growing biennial parsley is not complicated. However, the location should be sunny to partially shaded. The soil must be loosened well and kept moist, whereby stagnant moisture should be avoided. For a good, constant yield, you need calcareous, nutrient-rich soil that has been fertilized with algae lime, rock flour and compost
Early in the year, the parsley is sown in pots on the windowsill or in the greenhouse.
The seeds, which are not very sensitive to the cold, can also be grown in the open air from the middle of March 0.5 cm to a maximum of 1 cm deep in the warmer garden soil.
Here the parsley will germinate after about 3 weeks; the earlier germinating radish seeds can be used as marking seeds.
Tip: Simply mix the radish seeds with the parsley seeds and spread them together.
The distance between the rows can be 20 cm. Moss frill can be harvested from June.
The parsley reacts very sensitively to severe dehydration.
Subsequent crops ensure the year-round harvest.
If you want to sow parsley late in August, you will generate robust plants and a biennial harvest. In the case of pronounced winter cold, the stand reacts with an early summer bloom. Then a radical cut should be made.
The roots of the parsley survive the freezing cold, the leaves, however, only slightly below freezing temperatures. Fleece cover protects against the cold and also against pests flying in.
Snails can endanger the young seeds.
When two years have passed, a new location for parsley should be selected. Other umbelliferae, for example
- Fennel, dill, parsnips, celery and carrots are not suitable successors.
- Kale, garlic, cucumber, radish, radishes, tomatoes or marigolds are suitable secondary crops.
Moss frill
Moss frill can be grown in mixed crops with carrots, cabbage, onion or asparagus and even with marigolds and roses. Radishes, radishes, onions and tomatoes keep pests away from parsley. The unprotected parsley is eaten by hares and rabbits.
It is harvested over the whole summer, whereby the heart leaves always remain so that the parsley continues to grow vigorously.
Tips:
- Plants dug up in late autumn are put in pots and sprout again. They should stand cool and light
- Parsley in the Beettunnel enables harvesting throughout the winter.
Root parsley
In addition to the spicy, smooth foliage, the plant provides roots up to 20 cm long. Sowing and growing are similar to the moss frill, although they are harvested a little later, starting in October.
Before winter, root parsley is well covered outdoors.
A loose 10-centimeter layer of earth is well suited for this. This way, frosts are well tolerated.
Alternatively, the parsley roots can be dug up in late autumn and stored in the damp sand bed in the cellar. By the way, that makes them much more aromatic.
Another option for overwintering is to transplant it into pots or planters. The soil should be rich in nutrients and the heart leaves are cut back to the innermost. In the bright and cool location, the roots will sprout again quickly.
Caution!
If the roots are frozen, they cannot be harvested. When thawing, they quickly become mushy.
use
The parsley is one of the most popular Culinary herbs, because it is used in a great many dishes. So you can cook potatoes and fish parsley refine and fresh parsley should not be missing in a fresh salad.
Parsley can also be used as a decoration and is especially found in soups. Parsley is also very healthy because it contains a lot of important vitamin C. You can buy parsley for that
Here are suitable Seed bands especially good for easy and even sowing in the garden. Would you like a little one Herb garden in the kitchen on the windowsill are Seed discs particularly well suited. They can also be obtained from hardware stores, garden shops or over the Internet, with costs between one and three euros.
There are different types of parsley, the most common being the moss frill and the Root parsley Find use. You can't really say which parsley is better. They differ mainly in appearance.
The moss frill is a special breed of parsley and is characterized by the fact that it is very dark green and finely curled. For the best possible result, sowing should be done in rows 20 centimeters apart. The soil should be very loose and nutritious. It is important that no moisture can accumulate here, otherwise the leaves of the moss frill will turn brown.
Only the leaves and not the stems are harvested from the moss frill. Moss frill can be preserved for up to a year by freezing it. However, it is less suitable as a dried spice. It is characteristic of the moss frill that it contains a lot of iron and also contains calcium, carotene and many other vitamins.
The root parsley is a biennial plant that is, however, very sensitive to frost. It is characteristic of the root parsley that its leaves are very large, so this type of parsley is particularly suitable for decoration purposes or to enrich salads.
For healthy growth, the root parsley needs a loose and well-drained soil. Sowing should take place in March to April, with germination taking around 20 days. Root parsley germinates much more slowly and irregularly than other types of parsley.
