Doldenblütler (Apiaceae) (Apiaceae)
Beginning of March
Mid of March
End of March
Parsley is a biennial seasoning herb from the umbellifer family. In the first year of cultivation, green leaf rosettes are formed, in the following year a flower stalk with umbel flowers, in which the seeds develop. After flowering, the parsley is no longer edible. The seeds should not be eaten in any case, because they are poisonous.
You can sow parsley directly into the bed or grow it in plant pots. Parsley takes a long time to germinate. Therefore, if you sow it directly, you should make sure that the soil is weed-free and sufficiently moist. We recommend sowing radishes as marker seeds. After flowering, you should not harvest parsley, because then it becomes inedible. The seeds are poisonous and should not be consumed under any circumstances. Parsley is sensitive to crusted soil and too much sunlight, so it is best to grow it as an undersow. You should observe a cultivation interval of 4 years to other umbellifers.
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