• August 2, 2022

Plant parsley in phase with the moon

PARSLEY

Parsley, which is widely grown in many gardens, is a biennial herb that is often treated as an annual. The culinary uses of parsley are many. Its crisp green leaves are tasty and nutritious additions to salads. Parsley can be sprinkled on potatoes, whether mashed, whole, or in a salad, and its use to flavor sauces, soups, and fillings is extensive.

Planting and Cultivation

Parsley is usually planted in March or April when the moon is in the first quarter. (ie increased lighting) It is a biennial that does well in both open sun and partial shade. Any ordinary garden soil that does not dry out too quickly, is rich in nitrogen, and is not excessively alkaline is suitable.

Lunar Phase Parsley Plantation

Parsley should be planted when the moon is in the second quarter (i.e. first quarter) and in the following zodiac sign: Scorpio

Since parsley seeds germinate slowly, it’s best to soak them in warm water for 24 hours before planting. The seeds generally require four weeks to germinate. One seed packet should plant a 100-foot row. Place the seed in a shallow trench that has been fertilized with compost and well-rotted manure and cover with about 1/4 inch of fine soil. Plant rows 12 to 16 inches apart. For bushy growth, unwanted seedlings should be thinned out so that mature plants are kept at least six inches apart. The leaves can also be cut. To avoid damaging shallow roots when weeding, plant radishes among the parsley. Radishes will drive out weeds and help mark parsley rows.

Parsley will overwinter if given the protection of a light mulch during very cold weather. One of the first green plants to appear in the spring, parsley flowers in the second year. To prevent the grass from setting seeds, the flowers, which resemble Queen Anne’s lace, should be cut as soon as they appear.

In the fall, the herb can be dug up, potted, and brought indoors, where it will continue to provide fresh leaves through the winter months. Care should be taken to dig up as much of the root as possible, and some of the outer foliage of the plant should be cut off. Potted plants can also be started from seed indoors.

Harvest

The first tender twigs can be cut as soon as the leaves are well formed. From that moment, the leaves, with a part of the stem, can be cut as needed. Typically, only the outer leaves are cut. This practice allows the heart of the plant to continue to grow and produce more leaves.

To use as a flavoring, the leaves can be cut and dried. The tender parts of the stems are cut from the plants and placed on a screen in a shady, dry, well-ventilated place. When completely dry, they can be crushed and stored in small, tightly covered containers.

Parsley can also be frozen for winter use. Pinch off the foliage and spread it out on a cookie sheet. Quick freeze and store, airtight, in a plastic bag to use a little at a time

varieties

Champion Moss Curled has a mild, crisp flavor. Giant Italian is a strong producer. Hamburg is favored for its prolific growth and hardiness and its thick, edible root.

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