🌿 Parsley Growing From Soil!

Описание: Parsley (Petroselinum crispum) is a biennial herb in the Apiaceae family, native to the central and eastern Mediterranean region. Cultivated for over 2,000 years, parsley was used by ancient Greeks for ceremonial purposes before becoming a culinary staple in Roman cuisine. The two main types are curly parsley (var. crispum) with tightly ruffled leaves used primarily as a garnish, and flat-leaf or Italian parsley (var. neapolitanum) with flat, serrated leaves and more intense flavor preferred for cooking. Parsley plants form rosettes of compound leaves from a central taproot, growing 12-24 inches tall. In the second year, plants bolt and produce umbrella-like flower clusters with tiny yellow-green flowers. Parsley is rich in vitamins A, C, and K, as well as antioxidants and volatile oils. The herb thrives in full sun to partial shade and consistently moist, well-drained soil rich in organic matter. Parsley seeds are notoriously slow to germinate, taking 2-4 weeks; soak seeds overnight before planting to speed germination. Start seeds indoors 6-8 weeks before the last frost, or direct sow in spring. Space plants 6-8 inches apart. Water regularly to keep soil consistently moist but not waterlogged. Mulch to retain moisture and keep roots cool. Harvest outer leaves first, cutting stems at the base to encourage new growth. Parsley can be harvested continuously during the first year. In the second year, plants focus energy on flowering and seed production rather than leaf growth. In mild climates, parsley may overwinter; in colder zones, treat as an annual or protect with mulch. Common pests include aphids and parsley worms (swallowtail butterfly caterpillars). Parsley is an essential ingredient in tabbouleh, chimichurri, gremolata, and countless dishes as both flavoring and garnish. The herb symbolizes festivity and has been used medicinally as a diuretic and digestive aid.

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