Biological features. Seed germination is most rapid at a temperature of 16-20°C. The optimum temperature for growth is 16-18°C. Light-loving, heat-resistant culture demanding moisture.
Variety selection. Parsley varieties are very diverse and are divided into three groups: root, leaf with a smooth leaf and leaf with a curly leaf. Root parsley: Omega (firm "Marinda"), Fakir (Bejo seeds), Eagle (Bejo seeds), Sugar, Bordovicskaya. Sheet with a smooth sheet: Breeze (VNIISSOK), Gigante d'Italia, Solon (Raik Zvaan). Sheet with curly leaves: Triplex (Marinda firm), Pagoda (Bejo seeds), Petra (Bejo seeds), Verta (Raik Zvaan), Mazina (Raik Zvaan), Claudia (Solis).
In our country, varieties with a smooth leaf type are still the most popular, although varieties with curly leaf types have an important advantage, their products endure transportation better and are stored longer.
Growing technology. To obtain friendly seedlings, precision seeds are used, or specially prepared ones. To do this, the seeds are soaked for a day at a temperature of 25-30 ° C. The bent seeds are dried and sown in moist soil. Sow to a depth of 1 cm, with row spacing of 15-20 cm and soil moisture of 70% FPV. Seeding rate 2 - 4 g/m2. After sowing, set the temperature regime according to table No. 2. From stage 3 of the true leaf, temperatures above 20°C must be avoided, otherwise the greens become very tender and quickly wither after harvesting and, in addition, the yield is reduced.
The first cut - after 75-80 days, the next after 30-40 days. It is possible to grow parsley through seedlings. This makes it easier to harvest, significantly reduces the number of yellowed leaves and improves product quality. To do this, 3-4 seeds are laid out, in pots with a diameter of 3-4 cm or seedlings dive. Planting pattern: 20x20 cm provides the highest quality, 20x10 cm high yield. Due to the danger of gray rot, it is desirable to water at large intervals, if possible after harvest and under the root. The growing period is 60-80 days. Productivity at harvesting in one step 3-5 kg/m2 with 2-3 cuts more than 5 kg/m2.
Distillation. Root crops with a diameter of 15-20 mm or a mass of 70-80 grams are used. Placed in a greenhouse with a planting pattern of 4x10-20 cm. The rate of planting root crops is 4-6 kg / m2. After planting the root crops, watering is carried out at the rate of 30-40 l / m2. During the growing season, root parsley requires only 1-2 additional irrigations of 20 l / m2, and for leaf parsley it is necessary to provide 3-4 such irrigations. Because of the danger of decay, one should be guided by the rule, water at large intervals, but thoroughly, which is especially useful after harvesting the greenery. Temperature regime: in clear weather 16-18°С, in cloudy weather 14-16°С, at night 10-12°С and soil 8-12°С. Leaf harvesting - 12-15 weeks after the start of forcing, root - 4-6 weeks. Follow-up in 5 weeks. At the root, 3 cuts are carried out, at the leaf, 2 cuts. The yield of parsley during forcing is 4-6 kg/m2.
Cleaning. The leaves are cut, washed, knitted in bunches and packed in boxes. Shelf life at 10°C 5 days, at -1-0°C and high humidity 5 weeks, even longer when packed in perforated film. For long-term storage, the leaves are cut with the root head and kept at temperatures below zero (-1°C).