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Plain leaf parsley "Fest"
Eco seeds
Petroselinum crispum (Mill.) Nym. Ex A.W. Hill convar. vulgare (Nois) Danert.
1.05€
Ex Tax: 0.85€
Ex Tax: 0.85€
Leaf Parsley "Fest" — Petroselinum crispum.
Aromatic and rich in vitamins. It ranks first among vegetables in potassium content and rivals oranges in Vitamin C!
A medium-height, densely leafy variety of parsley with a spreading rosette. The vegetation period for spring-summer sowing is 75–85 days, and for winter sowing (overwintering) — 140–170 days.
Used fresh, ideal for drying and freezing.
Agrotechnics.
Parsley prefers fertile, loose loamy and sandy loam soils with a deep arable layer. Best predecessors: cucumber, tomato, onion.
Sowing is carried out in several stages: early spring (late April - early May), before winter (October-November), and in mid-summer (late June).
Winter sowing is done with dry seeds. In spring, parsley is sown in moistened furrows at a distance of 3–4 cm in the row and 20–30 cm between rows.
Crops are mulched with peat. To accelerate germination, cover the bed with film, which is removed when seedlings appear.
Care includes weed control, thinning the crops twice, and feeding after thinning, combined with irrigation.
1,0 g = 500-700 seeds.
Aromatic and rich in vitamins. It ranks first among vegetables in potassium content and rivals oranges in Vitamin C!
A medium-height, densely leafy variety of parsley with a spreading rosette. The vegetation period for spring-summer sowing is 75–85 days, and for winter sowing (overwintering) — 140–170 days.
Used fresh, ideal for drying and freezing.
Agrotechnics.
Parsley prefers fertile, loose loamy and sandy loam soils with a deep arable layer. Best predecessors: cucumber, tomato, onion.
Sowing is carried out in several stages: early spring (late April - early May), before winter (October-November), and in mid-summer (late June).
Winter sowing is done with dry seeds. In spring, parsley is sown in moistened furrows at a distance of 3–4 cm in the row and 20–30 cm between rows.
Crops are mulched with peat. To accelerate germination, cover the bed with film, which is removed when seedlings appear.
Care includes weed control, thinning the crops twice, and feeding after thinning, combined with irrigation.
1,0 g = 500-700 seeds.
* Which seeds to prefer: stored for several years or fresh?
There is no significant difference in the harvest quality, but storage time affects germination energy.
To avoid failure, it is better to use fresh seeds (last year's harvest) for crops like parsley, dill, celery, pepper, and eggplant. Their germination rate drops quickly (70–80% is normal for carrots and parsley).
However, for cucumbers, zucchini, and pumpkins, especially those from northern regions, seeds often lack heat to biologically mature. That is why aged "old" seeds (2–3 years) germinate more uniformly and yield better.
To mature fresh pumpkin seeds, store them for 2–3 months near a heater (+30...+35°C) or heat them for 5–6 hours at +40...+45°C.
* Kamchatka-style Dressing (old recipe).
Ingredients: 4 tbsp grated horseradish, 2 tsp honey, 1 cup sour cream, 2 egg yolks, juice of half a lemon, half a cup of finely chopped parsley and dill.
1. Grate the horseradish root, mix with honey and sour cream.
2. Separate the yolks and mix into the dressing.
3. Finely chop the parsley and dill in equal amounts, add to the dressing, and mix thoroughly.
4. Squeeze the juice of half a lemon and mix again.
Store in the refrigerator.
Served as a dressing for potatoes, vegetables, meat, and fish.
* Sweet Cranberry Omelet with Herb Sauce.
Prepare the sauce: heat cranberries with honey and orange juice until soft, blitz in a blender with herbs until smooth. Whisk the eggs.
Melt butter in a non-stick pan. Pour eggs into the pan and stir until they begin to set. Tilt the pan so the liquid egg runs to the bottom.
When the eggs are almost set, sprinkle with powdered sugar. Fold the omelet in half and transfer to a warm plate. Serve immediately, drizzled with the sauce.
Eggs - 6 pcs, cranberries - 1 tbsp, butter - 30 g, olive oil - 0.5 tbsp, powdered sugar - 1 tbsp.
For cranberry sauce: frozen cranberries - 60 g, honey - 3 tsp, juice of half an orange, chopped mint - 0.5 tbsp, chopped parsley - 0.5 tbsp.
