Content
Parsley The Italian giant is a variety of foreign origin. In 2007, it was included in the State Register of the Russian Federation, referring to garden crops in terms of growing conditions. The Italian giant quickly gained consumer acceptance for its high yields, juicy large foliage, good immunity and other benefits.
Description and characteristics of the Italian giant parsley variety
Leaf parsley Italian giant grows up to 67 cm. Main characteristics:
- semi-vertical sockets;
- dark green leaves of a triangular shape with deep lobe cuts;
- petioles are medium-sized, medium thickness;
- stalks are dense;
- aroma is pronounced, tart.
For greens, the Italian giant parsley is usually grown as an annual crop. If you leave it for the second year, greenish-yellow flowers will appear, after which the seeds will ripen. They can be collected for culture propagation, use in cooking, cosmetic purposes, folk medicine.
Yield
The Italian giant has a high yield. Each bush gives about 20-25 leaves with a total weight of 75 g. 3-5 kg of greenery can be harvested from 1 m² during the season.
When ripe
The Italian giant belongs to the mid-season varieties. The first shoots can be seen in 3-4 weeks. From the moment of their appearance, the full ripening of parsley takes 90 days.
Drought resistance and frost resistance
The Italian giant has good frost resistance. The growth of parsley does not stop until -10 ° C. The variety tolerates frost well, which allows planting a crop in different seasons. She does not like drought.
Pros and cons of the variety
Gardeners and truck farmers The Italian giant fell in love with its large size and juicy fragrant greens. You can grow this parsley in any regions of the Russian Federation.
The Italian giant produces a good harvest even in shaded areas, under adverse weather conditions
Pros:
- excellent taste;
- fragrant and juicy greens;
- high productivity;
- frost resistance;
- good immunity;
- the possibility of growing all year round;
- unpretentiousness to growing conditions;
The main disadvantage of the Italian giant, inherent in other varieties, is the slow germination of seeds. This feature is associated with the high content of essential oils in the shell.
Landing rules
The success of growing parsley largely depends on the right location and proper seed preparation. You can sow the Italian giant three times a year:
- spring - late April or early May;
- summer - end of July;
- autumn - October, November.
When choosing the timing of sowing, the climatic features of the region must be taken into account.
Seed preparation
Parsley seeds are prepared to speed up the emergence of seedlings. Such a measure is needed only for spring planting. The preparation of the seed implies soaking it, during which the shell softens and the essential oils are washed out of it. There are several options:
- soaking during the day in warm water - the optimum temperature is 40-45 ° C;
- hydrogen peroxide - keep seeds in undiluted liquid for 15-20 minutes, then rinse;
- alcohol (vodka) - soak the seed for 10-15 minutes, then rinse.
For the prevention of diseases, the seeds are kept in a weak solution of potassium permanganate, aloe juice. Stimulating drugs such as Heteroauxin help accelerate growth.
After treatment with the selected means, the seeds are dried for several hours. Otherwise, they will stick together, stick to your fingers.
Site selection and preparation
Parsley is unpretentious, it can be grown in almost any conditions. The Italian giant gives the maximum yield and lush greenery under the following factors:
- illuminated area;
- place after cauliflower, cucumbers, zucchini, potatoes;
- the soil is light, rich in humus, preferably loam or sandy loam;
- moderate soil moisture;
- remoteness of groundwater from 1 m;
- the optimum pH level is 6.5-7.
If you plant the Italian giant parsley in the spring, the site should be prepared in the fall. It is imperative to dig up the ground, remove weeds, apply for 1 m²:
- humus or rotted manure - 3 kg;
- wood ash - 0.3 kg;
- nitroammofosk - 1 tbsp. l.
Parsley feels good in mixed plantings with cucumbers, tomatoes, peppers, radishes, peas
Step-by-step instruction
Before planting parsley, the Italian giant needs to loosen the ground, apply complex mineral fertilizer. After preparing the seeds, proceed as follows:
- Make grooves at intervals of 20 cm. A depth of 1-1.5 cm is enough.
- Spill grooves with warm water, wait until absorbed.
- Sow seeds.
- Sprinkle with earth.
- Smooth the surface and compact slightly.
To speed up the germination of parsley, a film is spread on the seedbed. After the emergence of shoots, the shelter is removed.
Parsley The Italian giant in spring and summer can be planted using the conveyor method. Sowing every 2-3 weeks until the end of July. This method allows you to stretch the harvest time, get fresh herbs for the table or for sale longer.
For winter sowing of parsley, the Italian giant uses dry seeds. Do not water the grooves before planting.
Care features
Parsley The Italian giant is unpretentious in care. Culture needs a standard set of activities.
Loosening and weeding
Systematic loosening of parsley The Italian giant is essential for soil breathability and moisture retention. The procedure must be carried out after watering, heavy rain.
Weeds interfere with the growth and development of crops, and contribute to the development of diseases and pests. Regular weeding is done in dry weather. Weeds can be removed manually or combined with loosening using a flat cutter, hoe, hoe, rake. After planting should be mulched. A layer of up to 3 cm is enough. Mulch is needed to retain moisture, prevent weeds.
Thinning
Parsley The Italian giant grows over time. Because of this, not all shoots receive enough sunlight, water, and nutrients. This has a bad effect on the growth and development of culture, its presentation. The problem is solved by systematic thinning of plantings.
Watering
Parsley The Italian giant prefers moderate moisture. The soil should not dry out, but frequent abundant watering is bad for the culture. If the weather is rainy, you don't need it at all. In the heat, moderate watering is recommended every two days. It should be done early in the morning or after sunset.
For watering the parsley Italian giant, it is better to use water at room temperature
Top dressing
If the Italian giant's parsley planting site has been properly prepared, it is enough to fertilize three times per season:
- four days after germination;
- again in a week;
- a month before harvest.
The first two dressings should be nitrogenous in order to stimulate the growth of green mass. 5-6 g of fertilizer is enough for 1 m². Before harvesting, potash-phosphorus compositions are needed. You can make 1 m² for 1 tsp. potassium salt, superphosphate or 0.2 kg of wood ash as mulch.
Protection against diseases and pests
The Italian giant has good immunity. Rust can attack the crop. The disease manifests itself as bulging formations of a dirty red color. The affected leaves dry up and fall off. Sick parts of plants are removed, drugs are used for treatment:
- Fitosporin;
- Topaz;
- Abiga Peak;
- Baktofit;
- bordeaux liquid.
For the prevention of rust, deep autumn digging of the soil, harvesting plant residues, adherence to agricultural practices are important
Of the pests, parsley is often affected by the carrot fly. The leaves become reddish-purple in color, then turn yellow. There are several methods of struggle:
- folk remedies - tobacco finger, decoction of tomato tops, yarrow, infusion of onions or garlic;
- preparations - Decis, Fitoverm, Volaton, Karate, Stefesin.
For the prevention of carrot flies, it is important to observe crop rotation, thin out plantings, and not abuse watering
Harvesting and storage
The Italian giant's parsley can be harvested at any time after it has ripened. Trim the stems at the root. If you collect only the tops, and leave the petioles, then the growth of young shoots will greatly slow down.
For food, cut the parsley stalks from the outside of the bush. With this approach, the foliage becomes lush and more aromatic.
It is important to harvest the parsley before the outside temperature reaches 5 ° C. Sort the greens as quickly as possible, rinse in running water, dry on a towel.
Parsley The Italian giant stays fresh for several days after cutting. For the winter, greens can be dried with twigs or sliced outdoors, in an oven or electric dryer. Store the workpiece in paper bags, linen bags or sealed glass or ceramic jars.
To preserve the maximum of valuable elements, it is better to freeze parsley. You can prepare it with twigs or cut it first. There are several options:
- storage in containers or bags;
- freeze greens with water, use an ice mold;
- preparation in butter - melt it, pour chopped parsley, freeze in molds.
Another option is salt storage. The greens are cut, sprinkled with seasoning and placed in dry and clean glass jars. The blanks are stored in a cellar or refrigerator.
Conclusion
Parsley Italian giant is a mid-season variety with juicy, aromatic and large leaves. The culture is unpretentious in care, has good immunity, frost resistance. Seeds sprout for a long time, the process can be accelerated by proper preparation.
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