Parsley seeds "Ordinary leaf", 3 g

A mid -yielding variety. The socket is highly developed, the number of leaves is from 40 to 100. The leaves are dark green, highly radiated, very fragrant, grow well after cutting. The root is inedible. Cold -resistant, winter -hardy. The rhizomes are wintering in the soil and quickly give fresh herbs in early spring. Recommended for consumption in fresh, dried and canned form.

Parsley seeds are sown in several terms. In the spring, seeds are sown in late April and early May, in the winter in October-November, in the summer-at the end of June. In the winter, the seeds are sown with dry. In the spring, parsley seeds are sown in moistened grooves. A distance of 3-4 centimeters is maintained between the plants, between the rows, observe a distance of 20-30 centimeters. The crops are mulched on top with peat. Crops are covered for rapid germination of seeds. The film is removed when the first seedlings appear.  Parsley needs to be thinned out, broken and watered.  Cleaning leaves is carried out periodically, as necessary.