How to increase the germination of parsley seeds. How to plant parsley so that it sprouts quickly? Curly varieties of parsley

Sofya GusevaGarden, Seeds

I have already touched on the topic of preparing seeds for planting. But today I want to look at it from the other side. How to speed up seed germination?

Do we need to speed them up? Let's talk about what needs to be done to

Increase seed germination energy

Fast-germinating seeds do not need additional stimulation. For example: tomatoes, cucumbers, peas, beans - I never germinate in advance.

I sow dry in beds or for seedlings, a few days and the first shoots are already there. But there are such “long-thinking” seeds that you want to push them so that they germinate faster. For example, peppers and eggplants - if you don’t help them - they can lie in the ground for 2 weeks and not sprout later. We have to sow again, and time goes by, spring is coming - we start to get nervous - the seedlings will be late, the harvest will be late.

Or carrots, parsley, dill, nigella - they take a long time to germinate, and in the spring you have to come up with various tricks to retain moisture in the ground and prevent the soil from cracking before the shoots appear. Here someone covers it with something, waters it, covers it again - there is a lot of hassle. Therefore, such difficult-to-grow plants need to be helped. And you will have less trouble for yourself.

32 TV How to speed up the germination of carrot and parsley seeds

Ways to speed up germination

I think everyone knows about the wet napkin in which the seeds are wrapped. Place the dishes with wet seeds in the refrigerator for several days (they undergo hardening and the stage of spring cold, as it were). Then they are transferred to the room, into the warmth and... spring has come!.. the seeds are in a hurry to germinate. I do this with the seeds of peppers, eggplants and annual flowers before sowing them for seedlings. For dill, parsley, carrots, your own way. Essential oils, located in the seeds, do not allow moisture to quickly penetrate inside the seed, so they sprout dry after 20-25 days. To speed up germination, they are washed in warm water and then soaked for a day to swell. You can add 1 tbsp to the water. spoon wood ash(per 1 liter). Or some universal fertilizer However, I try not to use them myself. An interesting method specifically for carrots, parsley, and dill. The dry seeds are poured into a cloth bag (you can even borrow a sock from your husband!) and buried in the garden in damp, unheated soil to the depth of a spade bayonet. This is done about two weeks before sowing (don’t lose the treasure location!). Before sowing, the seeds are taken out, laid out on paper, dried until scattered and sown. Seeds prepared in this way germinate in 4-5 days. Another method that was told by my readers from the Vologda region. I think it will work for all seeds.

“We do this - we took a plastic bucket with a lid. They made a wire frame along the inner diameter and covered it with material (old tights). Pour hot water into the bucket so that the material does not flood.

Pour in the seeds and cover with a lid. Place in a warm place. The rate of seed germination increases significantly.

You can add Krepysh or any similar product to the water.” I’ll add on my own that it’s better to do this at night and sow it the next day. If I'm wrong, please clarify this point.

SOAKING SEEDS IN WATER

The operation that gardeners most often use is soaking the seeds until they are completely swollen, which speeds up the emergence of seedlings. This is the most affordable way pre-sowing preparation seeds for sowing. To moisten the seeds of a number of other crops, they are poured thin layer to the bottom of any dish, then fill it with water, the amount of which depends on the specific crop.

Water is poured in two doses so that it is better absorbed. The water temperature for seeds of heat-loving crops is 20...25°C, for others from 15 to 20°C. The duration of seed soaking varies.

For quickly germinating seeds of cucumbers, zucchini, pumpkin, cabbage, radishes, and radishes, the soaking time should be 12 hours; for tomatoes, lettuce and beets from 24 to 36 hours; for carrots, parsley, chives, chard, celery, parsnips, asparagus, sorrel - about 2 days; and for peas and beans, only 4-5 hours. The water must be changed every 4 hours, while carefully mixing the seeds. You can not place the seeds on a plate, but put them in a gauze bag and put them in water. During soaking, the seeds should only swell.

Stop soaking when 1-1.5% of the seeds have sprouted. Subsequently, the swollen seeds are sown in moderately moist soil.

In dry soil, the sprouts that quickly form from soaked seeds can dry out, and in heavily moistened soil they can die from lack of oxygen. Another option for using soaked seeds is their further germination under the same conditions as when determining their germination. When sowing with soaked seeds, seedlings can be obtained 2-3 days earlier than when sowing with dry seeds. Gardeners have long noticed that seeds soaked in snow water germinate faster and produce a better harvest.

And in the absence of snow water, you can use melt water from the freezer compartment of your refrigerator. Some gardeners soak seeds in magnetized water.

SEED GERMINATION

The soaked seeds of many vegetables are also germinated. This technique allows you to speed up the emergence of seedlings by 5-7 days. To germinate, seeds are laid out in a thin layer on a dampened cloth in a warm room with a temperature of 15...25°C and covered with a damp cloth on top.

Seeds of cucumbers and cabbage germinate for 1-3 days, tomatoes and beets for 3-4 days, carrots for 5-6 days. To prevent the water from evaporating and to constantly maintain optimal humidity, the saucer is covered with glass or placed in a plastic bag.

However, excess water is also harmful, since it impedes the supply of oxygen necessary for seed germination. Seeds must be turned regularly but carefully to ensure air access.

Germination is completed when most of the seeds have white sprouts. Germination of nigella onion seeds can be accelerated if they are kept for 8 hours in water heated to 40°C. To keep it from cooling down, hot water is periodically added to it. When germinating seeds, it is important not to miss the moment of pipping, since at the same time the rapid development of the plant root occurs.

This root is very fragile, delicate and therefore easily damaged. It is very difficult to sow such seeds. When sprouts appear on most seeds, they are planted in moist, well-cultivated and fairly warm soil.

If sowing of already sprouted seeds is delayed, they should be kept in the lower part of the refrigerator at a temperature of 3...4°C until use. Before sowing, small carrot seeds are usually slightly dried and mixed with sand for more uniform sowing.

TREATMENT OF SEEDS WITH MICROELEMENTS

IN last years In order to speed up the ripening of vegetables, pre-sowing seeds are soaked in solutions of microelements or growth stimulants. There are universal sets of microelements on sale, which include boron, iron, magnesium, copper, molybdenum, cobalt, zinc. These high-quality and non-toxic microfertilizers are good and convenient for seed treatment.

Of course, if they are unavailable, you can also use old, time-tested potassium permanganate, boric acid, etc. To do this, heated, disinfected and washed seeds are soaked in a solution of microelements. This treatment is especially effective for tomatoes, cucumbers, peppers, and peas.

The concentration of the solution and the duration of treatment are different and depend on the culture, as is usually indicated in the instructions for use of the drug. Microfertilizers are dissolved in warm (40 °C) water. The seeds are immersed in a solution at a temperature of 20...22°C.

After soaking, the seeds, without washing, are dried until they flow and sown. Experienced gardeners use the long-proven, effective method soaking seeds in an infusion of wood ash. For this, 2 tbsp. l. The ashes are placed in a liter jar, filled with warm water and left for 2 days, stirring occasionally. Then the resulting infusion is carefully drained, the seeds are immersed in it in a gauze bag and the seeds of onions and carrots are kept in it for 8-10 hours, and for other crops - 4-5 hours. Remember!

When processing seeds, only seeds of one variety can be immersed in each jar to prevent contamination of the seeds through the solution, especially if the seeds are not warmed up and not disinfected. Effectively soak seeds in solution complex fertilizers type Kemira-universal or mortar, in as a last resort, nitrophosphates.

To do this, dilute 1 tsp in 1 liter of water. Fertilizers and seeds are kept in this solution for 12 hours. Many gardeners treat vegetable seeds with a solution of aloe, Kalanchoe juice or green mass of marina root. And this is no coincidence.

After all, the juice from the leaves of aloe and Kalanchoe stimulates growth, and the juice from the green mass of marina root has strong antibacterial activity. From modern drugs very often for these purposes, gardeners use reliable potassium humate, Novosil, Epin-extra or Epin, Zircon, etc. To grow seedlings, seeds of eggplants, peppers, tomatoes, cucumbers, celery, nigella onions, zucchini, etc. are sprinkled into gauze bags and immerse for 24 hours in a Zircon solution (4 drops per glass of lukewarm boiled water). Then the seeds, without washing, are sown in prepared containers with soil, covered with film and placed in a warm, dark place.

When seedlings appear, the boxes with seedlings are exposed to light, and when the first true leaf appears, the plants are sprayed with the growth regulator Epin-extra (3 drops per 0.5 cup of boiled water). This drug stimulates the growth of the above-ground part, helps plants adapt to unfavorable growing conditions in an apartment - lack of light, cold, overdried or overly moist soil, etc. At the same time, the seedlings do not stretch, become strong and, most importantly, invulnerable to weather and diseases .Seeds of “sprinter” vegetables (lettuce, salad mustard, Chinese cabbage, radishes, etc.) do not need to be soaked at all.

It is enough to water the furrows with Zircon before and after sowing (1 ampoule per 10 liters of water). But even the most effective biostimulator will be able to give the promised increase in yield of 25-30% only if you provide normal care for the plants. Therefore, in addition to seed treatment, it is necessary to provide the plants with timely sowing, thinning, fertilizing, watering, weeding, loosening and much more.

BARBING SEEDS

Very effective method is bubbling of seeds, i.e. soaking them in water saturated with air. This technique requires less time for seedlings to emerge than the usual soaking of seeds in water.

At home, the easiest way to bubble is to use a regular microcompressor from a children's aquarium. To do this, the seeds are placed in a jar of water at a temperature of 20 ° C and air is supplied with a hose with a spray tip.

In this case, it is very important that during processing the air evenly penetrates from bottom to top the entire thickness of the water in which the seeds are bubbled. Seeds must mix very well in water with air currents. The essence of bubbling is that oxygen serves as a stimulant for the start of biochemical processes in the seeds.

This reduces the effect of substances in the seeds that retard germination, sharply increases the activity of enzymes, ensures their uniform germination, increases field germination, and in some crops accelerates ripening. It can be combined with seed treatment in a solution of microelements.

The duration of seed bubbling depends on the crop. So, optimal time bubbling of pea seeds is 6 hours; radishes and lettuce – 12 hours; tomatoes and beets – 12-18 hours; for dill, parsley, celery and cucumbers – 18 hours; carrots, spinach and onions – 18-24 hours; pepper – 30 hours; watermelon - 48 hours. The best result from bubbling is obtained when processing the seeds of carrots, parsley and onions. If you use oxygen instead of air for bubbling, then the total duration of the procedure must be reduced by 2 hours. If the seeds begin to hatch before the estimated time, then bubbling stop.

At the end of the procedure, the seeds are dried until they flow in a draft, but not in the sun, and sown. At the same time, we should not forget that when sowing in excessively moist or poorly supplied soil, the germination of bubbled seeds may decrease. Bubbling seeds, which are difficult to germinate under normal conditions, accelerates the emergence of seedlings by 6-7 days. So, if carrot seeds that have not been bubbling germinate in field conditions on the 15-18th day, then those treated with oxygen are 6-7 days faster.

HARDENING OF SEEDS

Hardening of vegetable seeds increases their cold resistance and endurance to sudden temperature fluctuations and adverse weather conditions. This procedure is especially necessary for seeds of heat-loving crops (peppers, tomatoes, cucumbers, etc.).

In addition, seedlings from hardened seeds appear much earlier. To do this, heated, disinfected seeds, soaked in water or treated with a solution of one of the microelements, are treated at low temperatures. This technique can only be used for swollen but not sprouted seeds, because they can rot. Basically, two hardening methods are used:

short-term freezing of swollen seeds; keeping swollen seeds at variable (positive and negative) temperatures.

A simpler, but rather harsh method is to briefly freeze the swollen seeds. To do this, the swollen tomato seeds are kept for about 3 days in a refrigerator or icebox at a temperature of –1 to –4 °C, and the seeds of eggplant and pepper – from 0 to –2 °C, or the seeds are buried in the snow.

In this case, it is necessary to carefully monitor the temperature in the refrigerator so as not to freeze the seeds. In the second method, the swollen seeds are kept for 12 hours at a positive temperature of about 20 ° C and a low temperature (from 0 to –2 ° C), constantly alternating them. Moreover, the cooling temperature depends on the crop.

Thus, tomato seeds are kept at a temperature of –2…1°C; peppers and cucumbers – from –1 to 0°C, etc. Cucumber seeds are treated at these temperatures for up to 5 days, tomatoes – up to 8 days. The seeds should not be allowed to dry out during hardening, so the bags should be lightly sprayed with water approximately once every two days.

Upon completion of hardening, the seeds are dried (not in the sun) until they flow and are immediately sown. When hardening seeds, especially in a harsh mode, it must be taken into account that it can affect the viability of the seeds. If your seeds had reduced viability, then after hardening they may significantly lose their viability.

But the seeds that survive in low temperatures will then give rise to more viable plants that are resistant to low temperatures, better responsive to adverse weather conditions, and less susceptible to diseases. These plants form earlier female flowers, will bear fruit earlier and more.

Therefore, in order to avoid sparse seedlings, when sowing hardened seeds, the seeding rate must be increased slightly. Hardened seeds can be sown several days earlier than usual, without fear of a short-term drop in temperature. This also applies to seedlings grown from hardened seeds.

But you need to know that to obtain hardened seedlings, hardening the seeds alone is not enough. To obtain hardened seedlings, they must be hardened until the very moment they are planted in open ground.

VERNALIZATION (LONG-TERM COOLING) OF SEEDS

This is also one of the ways to prepare seeds of cold-resistant vegetable crops that have a very long germination period - carrots, cabbage, parsley, onions, beets, etc. Vernalization ensures more early harvest vegetables and increases their resistance to cold and other unfavorable factors external environment, promotes better survival of plants during transplantation into open ground. Vernalization of seeds consists of three sequential operations - soaking, germination and exposure to low temperatures. It is better to use snow water for soaking.

To carry out vernalization of seeds, they are first soaked in water at a temperature of 18...20°C, and then placed in the refrigerator or buried in snow. When the seeds dry, they are sprayed with water.

The timing and temperature of seed cooling depend on the characteristics vegetable crop and sowing time. Cabbage seeds are cooled at a temperature of 0 to + 3 ° C for 10-15 days; onions, parsley and carrots from –1 to +1°C for 12-15 days. If necessary, the duration of seed cooling for these crops can be increased by 3-5 days. And beet seeds are also chilled at a temperature of –1 to +1°C, but no more than 8-10 days, otherwise some of the plants may bolt in the future. Afterwards At the end of cooling, the seeds should only sprout, but not have long sprouts.

Before sowing, the seeds are slightly dried for flowability. If the conditions for sowing occur ahead of schedule, then vernalization is completed and the seeds are sown in wet soil. Such treatment of seeds at low temperatures for a long time promotes the transition of the embryo from a dormant state to a period of active development and has big influence both on germination and quality development of the plant.

Growing parsley, its beneficial properties and varieties

01/01/2014by Natalya | 2 comments Parsley is a biennial plant that no garden can do without. Growing parsley often causes some difficulties for gardeners - the seeds germinate poorly or not at all.

Root and leaf varieties are grown in our gardens. Beneficial features parsley, a pleasant aroma that improves the taste of any dish, made it an integral attribute of any garden.

How to prepare parsley seeds for sowing, how to speed up or increase their germination? Parsley belongs to the Umbelliferae family along with dill, caraway, angelica, lovage, cilantro, carrots, parsnips, celery, and coriander. All of them have hollow stems and umbrella-shaped inflorescences.

The botanical name is Petroselinum crispum. It is difficult to say which parsley is more popular among gardeners. Leaf parsley can be ordinary, with smooth, shiny leaves, or curly, with matte corrugated leaves.

They differ from each other in leaf shape. Common parsley usually has a stronger flavor than curly leaf parsley. But curly parsley is very beautiful, elegant - it will decorate any dish.

Parsley varieties

Beneficial features

Parsley is used in soups, sauces, salads; its use reduces the need for salt. It is a low saturated fat, very low cholesterol food.

It is also a good source of protein, vitamin E (alpha tocopherol), thiamine, riboflavin, niacin, vitamin B6, pantothenic acid, and a very good source of dietary fiber. Parsley contains a considerable amount of vitamin C. It is also rich in vitamin A - its effect on vision and on reducing the risk of atherosclerosis and diabetes is well known.

Carotene, calcium, mineral salts of iron, phosphorus, minerals - this is just the main list of useful components of this aromatic plant. And the presence of aroma, its strength and pleasant taste depend on the percentage of essential oils. Root vegetables and parsley leaves are used for food.

Preparing parsley seeds for sowing, increasing and accelerating their germination

Parsley seeds take a long time to germinate – 15-20 days. This is due to the fact that the seeds are covered with essential oils, which prevent germination; they prevent the seed shell from getting wet and do not allow moisture inside.

This feature must be taken into account when preparing parsley seeds for sowing. After sowing, many gardeners cover the beds with film or spunbond to keep the soil moist. Do not remove the shelter until the sprouts appear from the ground.

If you are sure that you can keep the beds moist throughout the 15-20 days required for germination, then soaking parsley seeds before sowing is not necessary. But there are ways to germinate seeds that increase parsley germination, accelerating the emergence of seedlings. You can speed up germination by soaking the seeds in water overnight before planting.

Water, by the way, practically does not dissolve the oil on the surface of the seeds. Therefore, before soaking, you should pour parsley seeds over them. hot water(not boiling water) to wash away essential oils from their surface. Another way. Very simple.

Need to soak the seeds in vodka, since essential oils dissolve in alcohol-containing solutions. I pour a little 40-degree water into the bottom of the saucer. Then I sprinkle the seeds on a small piece of wide gauze bandage.

I dip parsley seeds on gauze in vodka and leave for 15-20 minutes. You can't do it any longer - you might burn the seeds. Then I lift the bandage with the seeds and rinse it under running water. It is necessary to rinse. Then I dry the seeds.

That's it - the parsley seeds are ready for sowing. This method of seed treatment allows them to germinate twice as fast. The shoots are friendly and strong. There is another way fast germination.

Many of us grow herbs for the table on a window or balcony. It is very comfortable. Parsley seeds germinate very slowly, but there is one way to “make” them germinate very quickly.

Prepare a container with soil, moisten it, sprinkle the soil quicklime three times every 10-15 minutes. Sow parsley seeds pre-soaked in milk. The seeds will sprout in three hours.

The room should be warm, not lower than 20°C.

Growing parsley

Before sowing parsley seeds, you should dig up or loosen the soil well. Before cultivating the soil, it will not be superfluous to fill it with organic fertilizers. The timing of sowing depends on the condition of the soil. You don't have to wait for warm weather.

As soon as the snow has melted, you can sow the seeds. The optimal temperature for seed germination is +1 - +5C. In Kuban you can sow during the “February windows”. IN middle lane Russia - in April, after the snow melts.

That is, parsley is a cold-resistant plant. The seedlings easily tolerate light frosts and overwinter well under a good layer of snow. Spring is a great time to sow parsley seeds, but you can sow it any time of the year - spring, summer and fall.

The most important thing is to keep the soil moist until germination. Seeds can be sown in late autumn, before winter.

In this case, the sowing time must be chosen so that the seeds do not have time to germinate before the onset of frost - young seedlings will not tolerate the cold and will die. The best predecessors of parsley are onions, cucumbers, and tomatoes. Sow the seeds shallowly, to a depth of no more than 1-1.5 cm.

It is better to sprinkle the seeds with humus on top. During the entire growth period, it is necessary to loosen the soil at least 3-4 times and feed 1-2 times. If the seedlings are too dense, the crops need to be thinned out. There should be at least 3-5 cm between plants.

Fertilizing should begin only after 2-3 true leaves appear. Feed full mineral fertilizer with a predominance of nitrogen. The soil should not be allowed to dry out.

Parsley does not like weeds; they greatly inhibit its growth. During the entire season, 3-4 loosenings, 1-2 fertilizing and watering are carried out. With dense shoots, the plants are thinned out, leaving 3-5 cm between them.

Fertilizing begins when the plants have 2-3 true leaves, and then fertilizing is done after cutting off the leaves. To obtain a large yield of green mass, parsley is fed with complete mineral fertilizer with a predominance of nitrogen. The leaves are cut as low as possible.

Do not cut too many leaves from one plant at a time - no more than a third, otherwise the bush will not be able to recover quickly or will die altogether. It is worth periodically removing the stem on which the inflorescence forms (unless you want to collect the seeds) because new leaves will not grow on the old stem.

New leaves usually grow with outside sockets By the way, in curly varieties, new leaves grow from the center of the rosette. Tomatoes and asparagus in your area will grow better if parsley grows nearby. Plant it near roses - their aroma will intensify.

Storing parsley

The best storage method is freezing. It retains taste and color well when frozen. If you have to collect it for storage after rain, you should rinse the branches well and dry them by wrapping them in a kitchen towel.

Separate the leaves from the stems. Don't throw away the stems; you can freeze them too. They are great for enhancing the taste of soups. Place the parsley stalks into the soup shortly before the end of cooking, tied into bunches.

Then, after 5-7 minutes, they can be removed from the soup. The leaves are cut finely or into cutting board knife, or scissors, or food processor. Place the chopped parsley leaves in a plastic bag or box, close the container tightly, place in freezer. When you need greens, just cut them off. required quantity from a large frozen piece - no need to defrost, it cuts easily.

Parsley varieties

Root varieties

"Sugar"– early ripening high-yielding variety, growing season 75-85 days. Average weight one root vegetable – 25-60 g. The taste is high. The root crop is conical in shape, pointed, its length is 20-30 cm, the diameter of the upper part is up to 6.5 cm.

The leaf rosette of parsley is powerful, spreading, consists of 20-40 leaves. Leaf color is dark green. The leaves are shiny above and matte below.

"Harvest"– mid-season, growing season 84-102 days. The average weight of one plant is 100-115 g, root crop 25-45 g. The taste is good. The keeping quality of root crops during storage is good.

The roots are conical, pointed, 20-30 cm long, the diameter of the upper part is from 4 to 7 cm. The surface of the root is grayish-whitish, the core is light yellow. The leaf rosette of parsley is semi-spreading, consisting of 11-20 leaves.

The leaves are dark green, shiny above, matte below. "Shepherdess"– late-ripening high-yielding variety of parsley. The rosette is widely spreading with a large number of leaves - from 20 to 40. The root is conical in shape with a sharp end 20-30 cm long.

The pulp of the root vegetable is white, juicy, sweet. The weight of one plant with leaves and roots is 80-100 g. The root crop weighs from 30 to 70 g. The entire plant is used as food.

Leaf varieties of parsley

"Ordinary leaf"– forms a large rosette with a large number of dark green, flat leaves with strong stems. Compared to root varieties, it produces earlier and high yield leaves.

"Green Crystal"– a late-ripening, high-yielding variety for universal use, with intensive growth of green mass. Distinctive features– large aromatic leaves that grow quickly after cutting. The rosette of leaves is slightly raised.

Parsley leaves are large, green, fragrant, and grow back well after cutting. The Green Crystal variety is best suited for freezing. Good fresh or dried, not bad for canning.

"Delicate aroma"- an early ripening variety with smooth, shiny, bright green leaves. Grows back intensively after cutting. With its taste and truly delicate aroma, it not only stimulates the appetite, but also decorates the festive and everyday table.

"Morning freshness"– an early ripening leaf variety (the period from full germination to harvesting of greenery is 70-75 days). The leaf rosette is large, slightly spreading. Medium sized leaves dark green, very fragrant. Parsley leaves grow back well after cutting.

Cut greens remain fresh for several days and are widely used in cooking. "Festival"– early-ripening leaf variety (55-60 days from germination to technical ripeness). The rosette is highly developed, the number of leaves is from 30 to 60.

The leaves are dark green, heavily lobed, very fragrant, and grow back well after cutting. Parsley leaves have a pleasant smell and taste due to the presence of essential oils.

For fresh consumption, the leaves begin to be cut when they reach a height of 10-12 cm; for drying, the leaves are cut off during budding. "Bogatyr"– a late-ripening leafy variety (60-65 days from germination to harvesting) a variety for growing in open and protected ground.

The rosette is large, height 25-40 cm, up to 25 leaves are formed. Parsley leaves are dark green, with large lobes, very fragrant, and grow back well after cutting. The rhizomes overwinter in the soil and quickly produce fresh greens in early spring.

Curly varieties of parsley

"Slavyanskaya"– a relatively compact variety with medium-long stems. Has a wonderful aroma. Capable of carrying low temperatures and drought.

"Mooskrause 2"– early-ripening variety (the period from germination to technical ripeness is 55-60 days). The leaf rosette is semi-spreading. The leaves are corrugated, light green, large, shiny, and have a sweet taste.

Today it is impossible to imagine land plot without spice culture. Parsley is a universal plant that is used for culinary, medicinal and cosmetic purposes. But growing a plant is often accompanied by unforeseen circumstances, such as poor germination of planting material. To ensure that parsley sprouts quickly, gardeners use different methods, which accelerate germination by 4-5 days.

How long does it take for parsley to sprout after sowing?

Germination of spice plant seeds is a long process. Gardeners are always interested in how many days it will take for greenery to appear. Germination of parsley varieties can take 15-20 days, or even more:

Bogatyr ─ emerges in 15-20 days. Harvest in 65-75 days.
Hamburger ─ leaf parsley. Shoots appear after 15-20 days, and harvesting occurs after 90 days.
Carnival ─ the period from germination to harvest is 60 days. Emerges on the 15-20th day.

Shoots appear in 2-3 weeks in almost all varieties. The difference lies in the time of harvest.

Germination is affected by the quality of the seed. Even in class I, germination of seedlings is observed at only 60-70%, and in class II, germination is even less, only 30-40%. IN open light soil, seeds are added to a depth of no more than 2-2.5 cm, and if the soil is heavy and still needs to be mulched after sowing, the material is sown shallowly, at 1-1.5 cm. The seeds rise slowly and for a long time at t + 2-3˚ C, and seedlings can withstand -7-9˚C. In order for the parsley to sprout in 20-25 days, the grooves are thoroughly watered with warm water +38-40˚C. It grows faster if the seeds are soaked. Then the sprouts can be seen on the 15-20th day.

Why don't shoots appear?

The spicy plant belongs to the Celery (umbrella) family; the seeds have a coating of essential oils. It makes it difficult for moisture to penetrate the material. This is why parsley does not sprout, and the sprouting shoots above the ground appear slowly or may not hatch at all. Experienced gardeners are able to determine what needs to be done; these may vary depending on the circumstances.

To avoid doubts about the quality of planting material, you need to purchase from trusted manufacturers and pay attention to the expiration date.

Ways to speed up germination

Fast-growing seeds do not need additional stimulation. This applies to tomatoes, cucumbers, peas, and beans. They do not need to be germinated before planting, as they quickly sprout in 3-5 days. Parsley, pepper, and eggplant can be classified as “long-thinking” cultivated plants. They can be in the soil and not show shoots for 2 weeks. Therefore, gardeners have to think about how to grow parsley from seeds as quickly as possible.

To speed up germination, many gardeners use the wet wipe method. The planting material is wrapped in it, placed in a warm, dark place, and after 3-4 days you can see the sprouts. Then the napkin with the shoots is placed in the refrigerator for hardening for 5-7 days. This is done so that after planting in open ground they can withstand the spring cold. This simple method will allow parsley to germinate quickly.

Soaking parsley seeds before planting

Preparation of planting material promotes rapid germination. Basic methods of soaking seeds:

Vodka. It is known that the grains of the herb are in a protective ethereal film, which delays their germination in the soil. With the help of alcohol, the shell dissolves. You need to put the seeds in a napkin soaked in vodka for 15-20 minutes, then rinse under running water, dry and start adding to the soil. Thus, soaking the grains before planting will speed up the germination of the spice.
Water. Place the seed in water overnight, and the next morning it is ready to be planted in the substrate.
Milk. This method will produce strong, tall and juicy shoots. Soak the seeds in milk for 30 minutes and then plant them in a prepared seedling container. The wet soil should be sprinkled with quicklime three times every 15-20 minutes.
Growth stimulator. Zircon, epin, humate are biologically active substances; they are used before soaking seeds in water. They regulate growth and root formation processes, and also make plants disease-resistant.

To get quick shoots, the gardener needs to carefully inspect all planting material and throw away low-quality, moldy and destroyed specimens.

Pre-germination

There are 6 known methods that promote accelerated germination of the spicy plant. To do this you need:

Soak the seeds in water. Every 4-6 hours, change to warm water at +20-25˚C. Leave until the seeds hatch for the first time. Place on a damp cloth and cover plastic film, and on top with a dry cloth.
In a soapy solution. Dissolve 2 tbsp in 200 g of warm water. l of soap and put the material in it for 1 hour. Rinse and immerse in water at +40˚C for 24 hours. They will become soft and ready to sow.
To remove the shell from essential oils, you need to put the seed in hot water or vodka for 10-15 minutes.
Soak the seeds in milk until softened, dry, plant in beds sprinkled with quicklime.
Vernalization. Planting material in a fabric bag is buried in the ground for 2 weeks. Before sowing, it is taken out, laid out, dried and sown in furrows.
Bubbling. For this method, an aquarium compressor is used. A small amount of water is poured into the container, the grains are poured out, the compressor is lowered, turning it on for 18-24 hours. Moving in the flow, the seeds are filled with oxygen and shed some of their shell of essential oils. Dried grains can be added to the ground.

Using one of the proposed germination methods, you can achieve fast germination seed material.

Agrotechnical techniques for accelerated emergence of seedlings

Parsley is a biennial cultivated plant. There are two known types of it: root and leaf. The agricultural technology for growing root parsley does not require much care. She loves fertile sandy, slightly loamy, loose soils. During planting, add urea 13-18 g/1 m² to avoid the appearance large quantity lateral roots. Superphosphate 40-50 g/1 m², ammonium sulfate 40-50 g/1 m² and potassium sulfide 20-30 g/1 m² are also added.

Before sowing, the seeds must be properly soaked for 3-5 days in warm water at +35-40˚C, and then placed on a napkin or wet sawdust.

If you use sawdust, you must first pour boiling water over it and treat it boric acid per 1 liter of water 0.1-0.2 g. Sprouted grains are added to the prepared soil. The first shoots will appear in 15-20 days. It is also customary to pre-soak leaf parsley in water, milk, or vodka.

Sowing technology

Methods preliminary preparation planting material accelerates plant germination. For winter application, it is not recommended to soak the material, but to sow it dry to a depth of 1.5-2 cm if the soil is loamy or sandy loam. On a peat bog, seeds are sown to a depth of 3-3.5 cm. The distance between rows is 20-30 cm, and between sprouts 8-10 cm. If you sow leaf parsley in the ground before winter, it must be covered with any material to avoid freezing and keep it alive until spring. To obtain young greenery, plant growers advise using for planting conveyor method– sowing every 2-3 weeks until autumn.

Sowing technology:

For spring sowing, the beds are prepared in the fall. Organic substances (peat, manure, compost, green manure) and minerals (sulfate, potassium, urea, ammonium nitrate, superphosphate) are added. In spring you can feed it with urea.
Soak the seeds in a 0.2% solution of potassium permanganate or warm water for 6-8 hours. Then put in a damp cloth and let sit until germination. To speed up the process, a napkin can be soaked in milk for 3-4 hours and then placed in 0.2% potassium permanganate.
Sow the sprouted grains into the prepared furrows, cover with 1-1.5 cm of soil, compact well, and mulch the soil with humus.

The first shoots will appear in 10-15 days, and dry shoots will emerge 7-10 days later than soaked ones.

Creating a greenhouse effect in the garden

Every gardener wants to achieve quick germination cultivated plants and resorts to various tricks. To make parsley seeds germinate faster and the soil long time retains moisture, the bed is covered with transparent plastic film, which creates Greenhouse effect. This will eliminate the need for daily irrigation of the substrate with a spray bottle. The seeds can be covered with non-woven agrotextile ─ spunbond, which is made of polypropylene.

Parsley is an unpretentious biennial herb. It doesn't require special care, but simple recommendations will help speed up the process of seed germination and get high-quality, fragrant, healthy greens.

Alina
How to properly soak parsley before planting?

Lush and fragrant greenery on dining table- a must-have attribute for a summer meal. It is served with meat, fish, and various salads. And the freshest greens can only come from your own garden. But to grow lush parsley, dill, and cilantro, you need to know a few secrets. One of them: “How to soak parsley seeds before planting?” Can be used different means: both special dietary supplements and household liquids.

Why is soaking done?

Gardeners have long known: in order to get decent harvest even on small area, you need to work hard. First of all, this concerns planting. So parsley seeds need to be pre-soaked before sowing.

There are 2 reasons for this:

Parsley seeds have a very dense shell. Soaking makes it thinner and makes it easier for the sprout to emerge.
Soaking removes excess essential oils from parsley seeds, which also promotes their rapid germination.

As a result, the germination rate will be much higher.

Advice. The seeds of cucumbers, pumpkins, watermelons, zucchini, tomatoes, and peppers should also be soaked before planting.

Soaking in milk and water

Soak parsley seeds in small saucers, which are covered with a lid or cling film and put in a warm place for several days.

Parsley seeds

For soaking in plain water, you need to use melted snow or water from natural sources. As a last resort, you need to buy purified water without gas in the store.
To process parsley seed, you can successfully use warm milk rather than water. Then the first sprouts of greenery will appear from the soil within a few hours after planting.

Soaking with bioactive substances

Soaking the seeds also uses bioactive substances, which stimulates the growth of parsley. Among these means:

“Zircon” is a substance based on chicoric acid.
“Epin” is a plant-based substance that helps the plant withstand spring frosts.
“Humate” is a substance based on potassium or sodium acid.

Attention! You can use a natural biostimulator - an infusion of fresh aloe juice and wood ash.

Soaking seeds is a simple procedure. And the result will please the zealous owners.

Preparing parsley seeds for planting: video

If you ask experienced gardener How to plant parsley, then you will hear in response that there is nothing simpler. Indeed, parsley can even be grown in a pot on a windowsill or in a flower bed on the balcony. And you don’t need to be a rocket scientist to buy parsley seeds and sow them in the garden, in a greenhouse or at home in prepared boxes. Yes, yes, parsley grows very well in a greenhouse and grows earlier than other garden crops, if, of course, there is an equipped greenhouse.

By the way, along with this crop, others can be cultivated in the greenhouse, such as dill, lettuce, celery, and basil. Moreover, both for one’s own needs and as a profitable business, it’s no secret that trading greens is profitable, especially in winter and early spring, when there is no herbs and vegetables from your garden.

How to choose parsley for planting?

There is ordinary and curly parsley - two identical plants of the same family (Apiaceae), but at the same time different taste qualities And appearance. Thus, curly parsley has an attractive appearance and is effective when decorating dishes, but is inferior in aroma to ordinary parsley. leaf parsley, the leaves of which are straightened.

Many varieties of these two varieties of greens have been bred, which makes it possible to find plants that are suitable in terms of ripening time, shape and height, and yield and grow them. It is noteworthy that there are varieties that grow especially well in a greenhouse, and if you plan to plant parsley indoors, then ask the seller for exactly these varieties.

Leaf parsley, which has smooth, dissected leaves, also comes in numerous varieties. The most popular are “Urozhaynaya”, “Aromatic”, “Carnival”, “Comune”. They are valued for their aroma and high yield. In general, this type of parsley is grown for its lush rosette of leaves, but does not have a well-developed root.

As we noted, parsley is valuable largely for its aroma, which is contained in all parts of the plant. For culinary purposes, the roots are taken from root parsley; it is not uncommon in our country. “Saharnaya” and “Berlinskaya” are the most famous varieties of root parsley, with well-preserved winter time root vegetables of high taste.

Greenhouse parsley

Let's look at the advantages of growing parsley using the example of a small home greenhouse, which is not a problem to build for a true connoisseur of fresh herbs and roots that complement dishes with wonderful aroma and taste. Without a doubt, you can take advantage of the ability of parsley to retain its qualities during storage and prepare the greens from the summer in ice cream, dried form or as pickles. But still, fresh spice fresh from the garden is much tastier; its taste cannot be replaced.

The advantages of planting parsley in a greenhouse include the ability to obtain several harvests in one season; after cutting, it grows back well. Moreover, you can choose any time when to plant parsley. The main thing is to ensure proper conditions inside the greenhouse. Parsley can be propagated by seeds and roots, depending on the availability of seed. But most often, seeds are sown, since, unlike roots, they can be bought at any time of the year, and the price of the seed is low.

Garden parsley

Very controversial issue, will every summer resident build a greenhouse to grow greens in it. In the fresh air, it is easy to grow in open ground, requires little care and low financial costs for the entire growing season. The plant prefers dug up loose soil saturated with organic fertilizers.

Since parsley can be grown in early spring, literally with the snow melting, it is possible to grow early greens under open air without fear of frost and bad weather. Note that in order to continuously obtain fresh greenery, it is planted from time to time during the summer season, making new beds. In conditions of well-moistened soil, as a rule, there are no problems with the plant.

Also, seeds are planted in late autumn so that early in the spring, when the snow melts, young greenery will already grow.

Germinating seeds: how easier and faster?

Among the many advantages of growing a parsley crop, there is still a “bitter pill” – germination. Due to the fact that parsley seeds are saturated with oils that are concentrated in the shell, the crop takes a long time and does not germinate very readily. The seed takes time to hatch through the tough outer layer, so there are several ways to speed up this process.

The impact on the seeds is carried out with the aim of softening them. Typically, dry, untreated seeds are not planted at all, but are soaked first to ensure successful planting of parsley. If the seeds are not treated, the germination time can be up to 20 days.

Seeds suitable for sowing can be germinated before planting. In most cases, a wet cloth or gauze is used for this. The grains are wrapped in such material for several days (4-5). A prerequisite is constant wetting of the fabric. As soon as the shell begins to burst and sprouts begin to appear, the seeds must be placed in the refrigerator for ten days, where they should be left in the dark at a temperature of about 1 degree Celsius. This procedure is performed in order to accelerate the growth of parsley three times after planting.

Another interesting method used by summer residents to accelerate the germination of parsley seed is soaking in vodka. It is believed that alcohol dissolves the oils on Apiaceae seeds faster than water. However, exposure to alcohol can damage the seeds if left in it for too long. You can soak it, but in a small amount of solution and for no more than 20 minutes. It should be taken into account that the seeds removed from the alcohol solution must be washed, dried and only then planted in the ground.

Warm water will also help remove the “greasy” film from parsley seeds. All you have to do is pour warm water over them before soaking, but not boiling water, and then leave them to soak overnight in water at room temperature.

This is how, at home, the germination of seeds of one of the most popular spices in Ukraine – parsley – is accelerated. As can be seen from our examples, all methods are available and do not require special skills or additional costs.

Soaking is a stage of preparing seeds before sowing, during which they are immersed for a time in various solutions: hot water, milk, potassium permanganate solution, peroxides and others.

Main purposes of soaking:

Prevention and prevention of diseases that can destroy the plant.
Checking the quality, shelf life and germination of planting material.
Acceleration of seed germination and faster emergence of the first shoots.

Should I do this?

Is it possible to soak the seeds of a plant before sowing? Parsley can be sown either with dry seeds or after soaking. However, parsley is a long-growing crop, and if it is necessary to obtain friendly, strong shoots that actively appear after soaking, then yes, you need to soak.

The effect of soaking on planting material

Parsley seeds have a dense shell coated with essential oils, which slows down their germination. Soaking helps break down the oily coating and softens the seed coat. With its help, the seeds are well saturated with the moisture necessary for germination.

Step-by-step instructions: what and how to keep the grains so that the plant germinates faster?

Let's look at how and in what is the best way to soak plant seeds before planting to achieve quick germination.

In milk

The seed material is ready.

Important! Essential oils dissolve well in alcohol-containing solutions, but do not exceed the specified time, as the seeds can be spoiled. The advantage of this method is that it also helps to disinfect seedlings.

We invite you to watch a video about soaking parsley seeds in vodka:

In water

There is an option using melt water: it can be collected and melted pure snow, or water frozen in the freezer, then thawed and warmed to room temperature.

This water is poured over the seeds laid out on a cloth at the bottom of the plate.
Optimal air temperature is +20-+25 °C. The containers are placed in a dark place for 48 hours.
The water is changed 3-4 times a day.

In a solution of potassium permanganate

Soaking in a solution of potassium permanganate is necessary to disinfect the seeds.

To do this, dissolve 1 g. manganese in 100 ml of warm water. The solution will be dark, almost black.
Place the seeds, wrapped in gauze, in a container with the solution for 15-20 minutes.
After time, you should rinse them well in running water and dry them, or wrap them in a damp cloth for further germination.

In hydrogen peroxide

In growth stimulant

There are various growth stimulants to increase the resistance of seedlings to unfavorable factors. The use of growth stimulating agents helps to increase the germination rate of crops. After the procedure of soaking in growth stimulants, the seeds are dried without washing and sown.

Soaking in Epin solution: in 100 ml of boiled water, temperature 22-23 ° C, dilute 4-6 drops of Epin. Place the seeds in a gauze bag in the prepared solution for 18-24 hours, stirring from time to time.
Soaking in a solution of potassium humate: dilute 0.5 grams in 1 liter of warm water. Place the seeds, wrapped in cloth, in a glass for a day, stirring the liquid periodically.
Concentrated solution of vermicompost dilute with water in a ratio of 1:20, keep parsley seeds in this solution for no more than 24 hours.

In addition to purchased growth stimulants, nutritional mixtures prepared from natural ingredients, at home.

For example: wood ash infusion is an excellent source of minerals.

The infusion is prepared from 2 tbsp. l. ash and 1 l. water.
Everything is mixed and infused for a couple of days.
The seeds are kept in the infusion for 3 to 6 hours, stirring occasionally.

Mushroom infusion - contains all the microelements necessary for the plant:

It is prepared from dried mushrooms which are filled with a small amount of water.
After cooling, the fabric bag with seeds is immersed in the infusion for 6 hours.

Are there other ways to improve germination?

In addition to soaking, there are other ways to prepare seeds:

Calibration and sorting of seeds to remove non-germinating ones.
Pour dry seeds into a fabric bag and bury them in unheated soil to a depth of 30-35 cm for two weeks. Remove the bag from the ground before sowing, dry the seeds on paper and sow.
Keep the seeds in hot water, in a thermos for 30 minutes to two hours, then dry.
Warm up the seeds on the radiator central heating, pre-wrapped in cloth. – Rinse the seeds wrapped in a cloth bag in hot water 3-4 times.
Bubbling – mixing seeds in water saturated with oxygen for 18-24 hours. After the bubbling procedure, the seeds are dried.

There are many methods for preparing seed material, but soaking is the most in an effective way, increasing the germination of parsley and improving the quality of the crop. It will take some effort, but it's worth it to enjoy this vitamin seasoning.

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