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Parsley for sale - technology for growing parsley in large quantities

 Parsley for sale - technology for growing parsley in large quantities


Some gardeners manage to turn parsley growing into a profitable business. How do they manage to grow lush, beautiful parsley for sale in large quantities? You have probably asked this question more than once, watching weak, unpresentable-looking shoots of greenery on your windowsill. If even for personal consumption it is not always possible to grow good parsley, then how to achieve regular harvests in order to make money selling fresh herbs?

Secrets of Successfully Growing Parsley

Growing parsley for sale is a promising type of business, because the demand for products remains all year round, increasing several times from autumn to spring. Vitamin parsley is very popular among housewives, but not everyone has the opportunity to grow greens for personal consumption in their summer cottages or on the windowsill of the house, and not every housewife will want to tinker with crops - it is much easier and faster to buy fresh greens.

So by knowing how to grow parsley in large quantities, you can increase your income by doing what you love without a significant upfront investment.

Video about growing fresh herbs

If you are determined to start selling fresh parsley, you cannot do without a greenhouse, because the main demand for greens falls on the cold season, and you cannot grow a lot of parsley on windowsills. The greenhouse will be needed only in the spring, for the period of greenery sprouting; in winter, a glazed heated greenhouse is needed.

Next, you need to carefully study the varieties of parsley, and determine which ones are best suited for growing for sale. The most popular are leafy varieties: greens with ordinary leaves are used for cooking, and varieties with curly leaves serve as an excellent decoration for dishes. Root crops, although they are no less useful than parsley, are almost not in demand, therefore, spending time on growing root varieties is simply unprofitable (despite low competition in this niche).

The most popular are leafy varieties.

Keep in mind that even the highest quality seeds have a germination rate of about 70%, which means that it is better to increase the seeding rate, and then thin out those seedlings that are weaker. You can see the first shoots after sowing in about 15 days, you can cut the first crop in 60-85 days after germination, depending on the variety. You will be able to achieve faster results if instead of sowing seeds, use forcing greens from parsley roots.

Plant parsley at varying ripeness every two to three weeks to get fresh greens continuously.

Parsley - growing and care in greenhouse conditions

The technology of growing parsley is not difficult, you just need to properly plant the roots or sow seeds and provide the plants with suitable conditions for further growth. By following the instructions, you will definitely succeed in growing different varieties of parsley.

Video about the secrets of growing parsley

Instructions on how to grow parsley:

  • since essential oils significantly slow down the germination of seeds, before sowing, parsley seeds should be soaked for half an hour in water and left to germinate in a gauze bag for five days,
  • seeds with sprouted sprouts are slightly dried and sown in rows in moistened soil;
  • for growing parsley for sale, a distance of 30 cm is left between the grooves, sowing seeds in two rows, the seeds are buried 1 cm;
  • after sowing, water the soil and leave the parsley to sprout;
  • as soon as shoots appear, thin out the plants so that there is 8 cm between them;
  • water the parsley regularly, trying to avoid stagnant water;
  • gently loosen the soil and feed the plants with mineral fertilizers;
  • when harvest time comes, cut the stems close to the ground - the greens grow very quickly.

When it's time to harvest, cut the stems close to the ground - the greens grow very quickly

Buy parsley seeds from bulk stores to keep costs down. Additional expenses may be required only for the purchase of fertilizers and for additional illumination of parsley with fluorescent lamps in the winter months, when the daylight hours are very short. Otherwise, growing parsley can hardly be called a costly business. On the contrary, with minimal investment, you can easily get a good profit.

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Angelina plum bred by Californian breeders. It is a late ripening variety obtained by crossing wild and Chinese plums. Outwardly, the tree resembles a cherry plum, and from the fruit we can conclude that it is a plum. The plum variety Angelina white occupies an intermediate place between the parental forms and belongs to the so-called commercial varieties, due to its versatility and portability.

Medium tree with a powerful pyramidal crown. It is characterized by medium density and fast growing branches. The color of the bark and the shape of the leaves are the same as those of the wild plum. But the fruits are distinguished by their size, weighing up to 90 g, and increased juiciness. The pulp is amber, dense, with a sweet and sour aftertaste. Outwardly, the fruit is purple, almost black with a whitish bloom. The seeds are small, difficult to separate from the pulp due to their fibrous and dense structure. It can be refrigerated for more than 4 months and retain its taste and benefits.


Features of agricultural technology

The course of work depends on the climatic conditions of the area, but they are of a similar nature. The soil is necessarily loosened or dug up, processed with organic matter. Cold-resistant umbrella is recommended to be planted at temperatures from +1 to +5 degrees. On the territory of the Kuban, vegetable gardens are sown with parsley in February, and in the middle lane - from April. The soil needs to be moistened periodically. Onions, cucumbers and tomatoes are good precursors for the plant.
The disembarkation and care activities are as follows:

  • shallow sowing of seeds (the depth of the holes is no more than 1.5 cm)
  • mandatory dusting of the planted material with compost
  • periodic loosening of the soil (3-4 times every 7 days), the introduction of 1-2 mineral (preferably nitrogen) dressings
  • thinning seedlings to a distance between them equal to 3-5 cm
  • regular watering - parsley does not tolerate drying out of the soil.

It is required to cut the leaves of the grown culture low, not in excess. Removing a lot of foliage at one time will kill the stem. You can plant tomatoes, asparagus or a rose bush next to the umbrella.
When choosing the best varieties of parsley for your garden, be guided by your growing goals. Tasty roots are suitable for preparing culinary dishes and medicinal concoctions. Leafy species are added to salads, used for sale.


How and when to plant dill and parsley correctly

Planting and growing parsley

This is the spice most loved by Russians. Parsley leaves are eaten, used to decorate dishes, added to conservation, make healing infusions and decoctions. A leafy or curly plant is used for food. Root parsley is used for salting.


prepare and loosen

We prepare the land for sowing in the fall. We feed the soil with mineral fertilizers, in the spring we additionally add potassium-phosphorus fertilizers, you can use urea and ammonium nitrate. In the garden, we create grooves with a depth of 1.5 cm, the distance between them is about 10 cm.

Sowing seeds and planting seedlings

To obtain a constant harvest, the seeds are sown in certain stages once every 2 weeks. Seedlings must be thinned out. For the root variety, the distance between the greens is from 7 to 15 cm, for leafy species about 20 cm, parsley needs frequent watering, as soon as you have collected the seedlings, spill the beds with water.

In cool spring, it is recommended to wrap the sowing site with foil. This is done so that seedlings do not die during frosts at night.


plant seedlings

Parsley tolerates frost well. It can withstand sub-zero temperatures up to 7 degrees, and even after frosts, plant growth continues. Root parsley is harvested with carrots in late autumn. Storage takes place in the cellar, the root is put in boxes with sand so that it does not dry out. The seeds of such a culture after harvesting are stored for about three years.

Parsley varieties

  1. "Berlinskaya" is a root variety that forms a cone-shaped root crop up to 20 cm long and up to 4 cm in diameter.
  2. "Yielding" - root parsley, with a pointed root crop. Ripeness up to 130 days.
  3. “Ordinary leafy” is a variety with lush greenery. Ripeness is reached after 70 days. The roots are not edible.
  4. "Astra" is a curly variety, maturity occurs in 65 days. After cutting, the leaves grow back well.
  5. "Breeze" is a leafy variety. Parsley is ready to eat in 80 days. The greens are tender, and after cutting they retain their freshness for a very long time.

Growing dill

To obtain a bountiful harvest, it is necessary to prepare the seeds. We put the seeds of the seed in cheesecloth and keep them in a humid environment for three days. If you change the water up to five times a day, the sprouts will hatch faster. The water temperature should be +50 degrees.

After such processing, we spread the seeds on a cloth and cover with steamed sawdust. You can use a wet cloth. We leave for 3-4 days. Before sowing, the seeds are dried for half an hour. We plant dill in April, after the snow has completely disappeared. The growth of dill starts at a temperature of +3, but more comfortable conditions for active growth at + 15–20 degrees.

We sow dill on the sunny side. For early flowering, frequent watering is required. Unforgettable to thin out, we make a distance of 10 cm. This is necessary so that the dill begins to grow in width, and not in height. During growth, these greens do not need feeding.

Dill belongs to the early maturing culture. If yellowness appears on the greens, this means that there is not enough nitrogen. After 4 weeks, you can harvest. The dill is removed from the ground along with the root mass. The height of the greenery should be no more than 30 cm.

Dill varieties

  1. "Kibray" is a late-ripening variety. Requires early seeding, reaches 40 cm in height.
  2. "Alligator" - ideal for any cultivation (greenhouse, open ground). It produces several harvests per season.
  3. "Gribovsky" is an early ripening variety. It is sown several times.
  4. "Dalny" - is distinguished by early maturation and resistance to pests and diseases.
  5. "Abundant-leaved" - is distinguished by a powerful bush with abundant leaves. The variety is good when fresh, suitable for conservation and salting. Summer repeated overseeding is possible. Transferring winter replanting.
  6. "Patterns" is a mid-late variety. The period from germination to cutting is 40–55 days. The plant is highly leafy, forms a large, spreading rosette of leaves.

Growing parsley

The plant prefers a bright, open area on loose, fertile soil rich in humus. She does not like dense clay soils, shaded places under fruit trees are also not for her - the bushes are formed so frail that from the whole garden once for a salad ...

It is advisable to use fresh seeds for sowing, stored for no more than 2 years.

Parsley is remarkable for its cold resistance: it is sown in open ground either in early spring (starting in April) or late in autumn (in October - November). Seeds germinate at 2-3 ° С, and seedlings are able to withstand spring frosts down to -7 ° С. The only difference when sowing in spring and autumn is that in the spring the seeds are soaked for 2 days in a saucer of water with preliminary pickling in potassium permanganate. Dry seeds are sown in autumn!

When sown in autumn, the seeds undergo natural stratification under the snow and sprout amicably in spring. The beds for parsley are not wide, the distance between the rows is 15 cm. The distance between the seeds is 2-3 cm, if the seeds are not very fresh (the seedlings can then be thinned out if necessary).

Fresh seeds are sown in 6-7 cm increments. The planting depth is about 1.5 cm. Sometimes gardeners plant parsley in one row along the edge of flower beds or beds with other herbs and vegetables. Here you need to choose good neighbors.

Parsley grows well next to strawberries and strawberries, cabbage, radishes and radishes, tomatoes, asparagus, and various types of onions. Do not plant parsley next to lettuce and cabbage lettuce, pumpkin, zucchini. You can plant parsley next to carrots, but not after carrots. Planting next to berries is very useful - parsley scares away slugs from strawberries. And parsley planted next to the grape helps protect it from phylloxera.

In addition, parsley is capable of repelling ants and aphids, and it is believed that it contributes to better growth of strawberries. Parsley sprouts within a week, grows quickly enough. The greens are cut off as needed. Caring for parsley is simple - while weeding, thin out the seedlings, if necessary, water, loosen the aisles, at least once every 3-4 weeks.


Taste, benefits, beauty: recipes with microgreens

Young tender shoots go well with almost all products: meat, fish, poultry, cottage cheese, other vegetables and even fruits.

Tomato soup

Of course, taste shades must be taken into account. For example, spicy mustard will add spice to hot dishes, and arugula is sometimes added to desserts.

Microgreen salad "Healing"

Continuous vitamins - this is how this easy-to-prepare dish is correctly called. Regularly consuming it for breakfast or dinner, we can get rid of excess weight, strengthen immunity and heal our joints.

We need:

  • large apple and carrot 1 pc.
  • celery stalk - 2 pcs.
  • onion - 1 pc.
  • sunflower microgreens - bunch
  • pumpkin seeds.
For refueling:
  • 1 tbsp. l. orange and lemon juice
  • 2 tbsp. l. olive or any other vegetable oil.

Preparation

  1. Cut the apple and celery into thin strips, the onion into half rings.
  2. Grate the carrots on a coarse grater (you can take a shredder for Korean snacks).
  3. Whisk citrus juice and olive oil.
  4. We fill our vegetables with the resulting mixture and put them in a salad bowl. Decorate the top with "microgreen" and sprinkle with seeds.

Green cocktail with cucumber

This refreshing drink will surely appeal to adherents of a healthy diet.

Ingredients:

  • kefir - 250 ml
  • large cucumber - 1 pc.
  • cilantro or parsley microgreens - 1 bunch
  • salt and pepper to taste.

Cooking

Mix all ingredients in a blender until smooth. The cocktail should be drunk right away.

Caramelized pear with ice cream and arugula

A spicy dessert will delight you with a complex "play" of tastes and a minimum amount of calories.

We need:

  • pear - 2 pcs.
  • sugar - 1 glass
  • butter - 100g
  • ice cream - 100 g
  • arugula microgreens - a small bunch
  • spices: cinnamon and vanilla.

How to cook

  1. Peel and cut the pears into large slices.
  2. Melt butter in a frying pan, add sugar and, stirring vigorously, make caramel. Add the pear slices and soak in the sweet mass until they darken and soften. Continuously stir so that the caramel does not "grab". Add spices at the end.
  3. Put the ice cream in the bowls, garnish with pear pieces and arugula.

Be sure to pay attention to microgreens. She will give a lot of pleasure both in the process of growing and while eating.


How to grow

There are several options. First, of course, you can find special sprouters in stores. I asked, the prices for these cute, handy plastic gizmos start from 400 rubles and up to 5,000.For a start, you can try to grow in improvised means, using dampened cotton wool or paper towels, hydrogel and sawdust are also suitable.


Sprouting watercress

The third option is to take small containers, pour a little earth into them and plant the seeds as usual, sprinkling them with soil according to the culture. Considering that the life of plants will last a week at most, you need to take very little of the land.

Sowing should be on moist soil very densely, practically in a layer. This is how, for example, sunflower seeds are sown:


We sow sunflower on microgreens

And here is the sowing of corn:


We sow corn on microgreens

PowderbutSeeds, for example, cabbage or mustard, need very little soil, and about 1 centimeter for corn and sunflower seeds. Then the containers with crops are covered with a film or plastic bag and put away in a warm place. After the shoots appear, the planting is transferred to a light windowsill and the shelter is removed.

Of course, in a gloomy winter, lighting even on the southern window will be insufficient for the proper development of plants. However, in our case, this does not play any role at all. Microgreens grow for 4-7 days (depending on the culture), and they do not care about the lack of sun. So there is no need to light up the landing.

The harvest time depends on the crop. If you have planted watercress, then on the fourth or fifth day you can cut it off. For a sunflower it will take 5-6 days, for corn - up to a week.


Harvesting sunflower microgreens


Watch the video: How to Grow and Harvest Parsley