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«Armavir» - Organic Parsley Seeds

«Armavir» - Organic Parsley Seeds

1.14 €
A popular early ripening variety of parsley. Rosette large, with a lot of fragrant, dark green leaves. The variety is cold-resistant and winter-hardy, suitable for freezing. Used for seasonings in fresh and dried form.

  • Packet Weight: 

  • Manufacturer country: Ukraine
  • Product code: 5414-3
  • Available: a lot of
  • Germination: 90%
  • Unit: Seeds
  • Crop year / Production date: 2019
  • Shelf life: 3 years

  • Heirloom Parsley «Armavir»

    A popular early ripening variety of parsley. Rosette large, with a lot of fragrant, dark green leaves. The variety is cold-resistant and winter-hardy, suitable for freezing.

    Used for seasonings in fresh and dried form. The seeds are sown in IV, X, the seeding depth is 1 - 2 cm, 70x5-10 cm, the harvest is harvested in VI - IX.
     

    Germination

    Most gardeners sow parsley seed indoors to give the plants a head start; soak the seeds overnight, then plant them 1/4" deep and keep them at 65-70 degrees F. Because parsley has a notorious habit of slow germination, don't expect to see sprouts for 3-5 weeks. Keep the soil evenly moist. Transplant the seedlings when the average outdoor soil temperature reaches 60 degrees F, spacing them 6" apart in full sun or partial shade. Parsley also grows well as a container plant. Parsley has shallow roots, and should not be allowed to dry out for long. Mulch to help conserve moisture and control weeds.
     

    Harvesting

    Harvest the leaves as needed, taking the large outer leaves first and removing at least 10" of stem with the leaves to keep the plant healthy. The whole plant can be harvested at once, cutting it off just above ground level; more leaves will grow. Use immediately or freeze to preserve freshness. Ukrainian Bogatyr flat parsley tends to have stronger flavor than the curled types.
     

    Saving Seeds

    Though most varieties of parsley can survive below zero temperatures when mulched well, another method of overwintering is to dig up the entire plant, cut down the stems to 1", and plant it in sand; keep it in a 32-40 degrees F location until spring replanting. Watch the developing seed heads carefully, since they tend to shatter easily; pick each one as it becomes dry and mature. Additional drying time may be needed. Clean the seed by rubbing the heads through a screen or shaking them. Store the seed in a cool, dry place for up to 4 years.