Features of planting parsley and dill in the spring


Dill and parsley are widely used in various salads, soups and main dishes, which is due to the special piquant taste and benefits. Planting parsley in the spring in the open ground and sowing dill allow you to get vitamin delicious herbs in the early stages.

Botanical features

Dill and parsley are the most sought after green crops in home gardens and are most often grown by domestic vegetable growers. Plants are characterized as follows:

  • Dill It belongs to the annual herbaceous plants of the Umbrella family and has a strong spicy smell. The stem part is single, straight, branched, 0.4–1.5 m high. Leaves with numerous dissection. Flowers are collected in small umbrellas, the diameter of which does not exceed 2–9 cm. The fruits are represented by ovules. Seeds are ovoid or wide elliptical in shape, 3-5 mm long and 1.5-3.5 mm thick. The peak of flowering occurs in June – July. Seed ripening occurs in July – September.

  • Parsley belongs to plants from the Umbrella family, or Apiaceae, and is a biennial, rarely annual herbaceous crop with an upright stalk. Leaves are two- or three-feathered. Fruits are ovoid, with slight lateral compression. In the first year, a leaf rosette and root crop are formed, in the second year, the plant enters the flowering phase.

Both plants are classified as moisture-loving and cold-resistant, and their seeds are able to germinate at a temperature of 2–3 ° C.

Site selection and preparation

Greens, or green crops are unpretentious and do not require much space for growing, as well as very careful care. Nevertheless, it is important to know how to plant dill and parsley in the garden correctly, so that the plants give a good harvest at minimal cost. In the spring, you can plant any garden crops in the open ground or on ridges in the greenhouse. Before planting green crops, you must correctly select the site and prepare a place for planting.

Plant dill and parsley seeds must be on pre-prepared soils. The site should be deep digged in autumn and half a bucket of humus, one third of a bucket of coarse river sand and one tablespoon of superphosphate per square meter should be added. It is allowed to replace humus with mullein diluted with water in a proportion of 1:10.

How to plant dill

If autumn soil preparation is not possible, then before sowing it is advisable to add mineral fertilizers in the form of 15-20 g of urea, 25-30 g of superphosphate and 15-20 g of potassium salt per square meter of planting area. The soil in the area intended for growing dill should not be liming, as this can cause reddening of the greenery.

It is possible to sow dill and parsley in a personal plot without waiting for stable warm weather, which is due to good indicators of frost resistance of green crops. The seeds of these plants are quite small in size, so when sowing, you can mix them with sifted sand. If the soil at the landing site is moist or too cold, it is recommended to plant dill or parsley not along the furrows, but on specially made ridges that can be poured with a hoe.

Seed preparation

Dill and parsley seeds rightfully belong to the category of hard-growing and very slowly growing, therefore it is recommended to carry out a number of preparatory measures:

  • place the seeds in a gauze bag and then soak in clean water for three to four days with changing the water at least five times a day;
  • transfer the soaked seed material to a damp cloth and stand in this condition for four days;
  • Before planting the seeds, they should be dried a little, which will make the seeds more crumbly and convenient for sowing.

In order to accelerate germination, it is also allowed to aerate or sparge the seed in oxygenated water. Such an event takes about a day and involves the use of an ordinary aquarium compressor.

Popular greens

Planting and growing the most promising varieties and hybrid forms allows you to get not only high-quality, but also the highest possible yield of healthy and tasty greens. Experts recommend giving preference to zoned varieties when choosing. Nevertheless, there are several varieties that are perfect for cultivation in most regions of our country.

Name of cultureGradeBotanical DescriptionProductivityVarietal Features
Dill"Further"Early ripe variety, semi-raised rosette type, medium leaves, green, with a slight waxy coatingAbout 2−2.5 kg / mHigh productivity, resistance to lodging of the aerial parts and early formation of greenery
Dill"Aurora"Leaves of medium size, short-leaved dark green, cut. Variety belongs to early ripeningNot less than 2−2.5 kg / mHigh aromaticity and yield, disease resistance and low light
DillNorthwindLate-ripening variety, large-sized leaves, green, with a bluish tint and medium-thick wax coatingNot less than 4,5 kg / mHigh yield, slow stem and good aromaticity
DillQibrayMid-season variety with the formation of large, juicy, dark green leavesIt is 1.3-3.0 kg / mThe variety has excellent resistance to powdery mildew.
Dill"Salute"Late-ripening variety with large, dark green, delicate leaves with a bluish-blue tintReaches 4.5-4.7 kg / mHigh yield, good aromaticity, late formation of an umbrella
Parsley"Aster"Leaves of medium size, dark green, highly corrugated, with a pleasant and delicate tasteNo more than 5 kg / mHarvested crop is ideal for drying
Parsley"Breeze"Mid-season variety, forming thick, juicy, fragrant and very delicate, tasty leavesMay be 2−2.5 kg / mFrost-resistant, heat-resistant and disease-resistant variety
Parsley"Titanium"Mid-season variety with dense, juicy, fragrant and tender herbsNot less than 3.1 kg / mFrost-resistant, heat-resistant and disease-resistant variety
ParsleyAlbaVariety late ripening, with a raised and very attractive leaf rosetteAbout 4-5 kg ​​/ mGood taste. Harvested is suitable for drying.
ParsleyGigantellaMid-ripening leaf variety with dense, juicy, fragrant and tender greensAt the level of 4-9 kg / mFrost and heat resistant, shade-tolerant variety

How and when to plant properly

In order to ensure a constant, uninterrupted crop of dill and parsley, it is recommended to plant green crops in several stages, with an interval of about two weeks. Dill seeds should be sown in a continuous manner, at the rate of 20-30 g per square meter of planting area. The average consumption is approximately 25-30 seeds per linear meter of ridge. Parsley should also be sown in spring, in well-moistened grooves with a distance of 3-4 cm in a row. The distance between the rows should be 20-30 cm, which will ensure the optimal nutritional area of ​​the garden culture.

Parsley: sowing in spring

In order to accelerate the germination of seeds, it is advisable to cover the green crops with garden foil. It is recommended to remove temporary shelter immediately after the emergence of mass shoots. Further care for dill and parsley is simple, so even beginner, inexperienced gardeners can do it. The technology for growing dill and parsley is to combat weed vegetation, to conduct two thinning crops and fertilizing, which must be combined with abundant watering.



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