Review of the parsley variety "Italian giant"

The Italian giant is a domestic selection of smooth-leaved parsley. The culture is characterized by the rapid growth of greenery after cutting, ease of maintenance and the possibility of sowing three times a year - in spring, summer and late autumn. Fragrant greens with a tart taste are suitable for cooking meat, fish, vegetable dishes. Parsley root is an irreplaceable component of vitamin salads and first courses.

The article will tell you what kind of variety it is, how to grow it and how to protect it from pests and diseases.

Description and features of the variety

The parsley variety The Italian giant was bred by the breeders of Agrofirma Poisk and the Federal Research Center for Vegetable Growing. Culture was introduced into the State Register of Russia in 2007. The plant is suitable for growing in all regions of the country on private subsidiary plots.

In the photo - Italian giant parsley.

The table shows the distinctive features of the variety.

Growing parsley

Gardeners prefer parsley The Italian giant because of its high yield, the ability to quickly grow greens after cutting. The culture endures bad weather, grows in shaded areas.

The agricultural technology of the plant provides for the preparation of seeds for sowing, loosening and weeding of beds, thinning of plantings, watering and feeding.

Seed preparation

Parsley seeds contain a large amount of essential oils, so they take a long time to germinate. Subject to the irrigation regime, sufficient moisture and soil temperature - after 15–20 days. In dry soil, seeds "sit" without hatching for up to 30 days.

Such manipulations will help accelerate germination:

• soaking in water at room temperature for 24 hours or in alcohol for 20 minutes, since alcohol dissolves essential oils;
• soaking in a pink solution of potassium permanganate, aloe juice or growth stimulants "Zircon", "Heteroauxin";
• drying the seeds on a paper towel or cotton cloth.

After such procedures, seedlings will appear in a week.

Sowing dates

Sowing work begins in the spring. However, the unpretentiousness of the variety allows you to sow seeds in summer and autumn. To obtain an early harvest, seeds are sown before winter begins.

Optimal sowing period:

• spring - late April - early May;
• summer - end of July;
• autumn - October and November.

Soil preparation

Parsley beds are chosen in a draft-protected, not swampy place and prepared in advance. The plant grows best on light nutritious soil, where tomatoes, onions, and cucumbers previously grew.

The beds for spring sowing are prepared in the fall: they dig up, remove plant residues, loosen and fertilize with humus. In the spring, mineral compounds are introduced: urea, saltpeter, potassium and phosphorus.

Landing

The prepared seeds are embedded in the furrows to a depth of 1.5 cm, with an interval of 8-10 cm. The distance between the furrows is 20-30 cm. Soil is poured on top and a layer of mulch is laid, for example, hay, straw.

For a constant harvest until late autumn, the conveyor method is used - seeds are added every three weeks.

Care

Greenery care rules:

1. Watering. The Italian giant does not tolerate excess and lack of moisture. Moderation is important here, otherwise the rhizome will rot from waterlogging. Lack of water leads to stunted growth and wilting of greenery. In the heat, parsley is watered every 3-4 days, in rainy days they refrain from watering.
2. Loosening and weeding. Loosening is carried out as needed, trying not to touch or expose the roots. The procedure improves soil aeration, retains moisture during dry periods. Weeds are removed with a hoe or by hand. The soil surface is mulched with hay or straw in a layer up to 3 cm.
3. Thinning. Manipulation is carried out as the parsley grows in order to provide access to sunlight for young and weak shoots. Thinning improves plant nutrition with minerals and moisture.
4. Top dressing. Parsley is fertilized monthly with a solution of phosphates (5 g per 1 liter of clean water) if the soil has not been fed with anything before planting. Otherwise, an excess of nutrients will provoke a rapid set of green mass, root cracking. An excess of nitrogen causes parsley to overgrow, and at the same time to lose aroma and taste.

Diseases and pests

The parsley variety The Italian giant has strong genetic immunity and, with proper care, can successfully resist fungal diseases and insect attacks.

Prevention includes choosing a sunny site for planting, moderate watering, controlling nitrogen in the soil, and weeding weeds - the main carriers of spores of fungi and parasites.

The main fungal diseases of parsley:

1. Powdery mildew - a disease that appears in the form of a gray powdery bloom on the leaves in late July - early August in warm and humid weather.
2. Peronosporosis (downy mildew) appears as yellow spots on the leaf surface and loose plaque on the back. Subsequently, the foliage dries and falls off.
3. White spot - Off-white spots with a brown outline on both sides of the leaf.
4. Black rot - signs appear as the plant grows in the form of darkening and decay of the root collar of the stem.

Prophylactic spraying with copper-containing agents (copper sulphate, copper oxychloride) or a biological product "Fitosporin" will prevent infection of parsley with fungi.

For the treatment of the plant, agents and solutions are used:

• fungicides "Fundazim", "Quadris", "Skor", "Bayleton";
• 1 liter of curdled milk per 10 liters of water;
• 0.3 soda ash, 50 g of soap shavings per 1 liter of water;
• 1 liter of ash per 5 liters of boiling water;
• Boil 1 kg of horsetail and 10 liters of water for 2 hours, leave for 24 hours;
• 0.5 buckets of marigolds, 50 g of soap shavings per 10 liters of water.

Treatment with folk remedies is carried out once a week, with the exception of a fermented milk solution, which has no restrictions in use.

Greens are only occasionally attacked by insects. The main plant pests are: aphids, flies, stem nematodes. In order to prevent damage, the soil is spilled with a hot solution of potassium permanganate before sowing and crop rotation is maintained.

If insects are found on the stems and leaves of parsley for spraying, use the preparations "Fitoverm", "Iskra Bio". Processing is carried out 2-3 times in 7-10 days.

The most safe for human and plant health are folk remedies for insects:

• Insist 100 g of onion husks and 3 liters of warm water for 5 hours, dissolve 50 g of soap shavings;
• 200 g of tobacco shag and 5 liters of water to insist 48 hours, drain;
• Insist 100 g of pharmacy chamomile and 1 liter of water for 12 hours, bring the volume to 5 liters and mix in 25 g of liquid soap;
• Insist 1 kg of wood ash and 5 liters of water for two days, strain, dissolve 50 g of soap shavings;
• 2 tbsp. l. vinegar 9% per 3 liters of water;
• 1 tbsp. l. ammonia per 1 liter of water;
• 10 Art. l. soda per 10 liters of water;
• 100 ml of milk, 15 drops of iodine in 1 liter of water.

Spraying is carried out in the evening to prevent sunburn on the leaves.

Features of growing varieties

The Italian giant releases young shoots from the overwintered rhizome. Such leaves are no less tasty than those grown from a seed. Gardeners often take advantage of this cultivar by double harvesting.

However, this method does not always give the expected result. The germination of greens is prevented by:

• excess moisture in the soil;
• decay of the rhizome;
• warm and humid winters;
• very coldy;
• lack of snow.

To protect the root system from freezing will help mulching the site with sawdust, straw, black agrofibre.

Parsley is a biennial plant, so gardeners use this feature to grow greenery on a perennial plot. This method of growing parsley is the simplest and most popular among gardeners. As it grows, the parsley fills the entire area, forming a "green sea" and thus preventing the growth of weeds.

When growing parsley on scarce soils, fertilizing is applied as the plant grows and develops. Fertilizers are used: nitrogen, potassium, phosphorus, wood ash, combined formulations.

Harvesting and application of the crop

In the first year of development, parsley forms a leaf rosette. Greens are cut throughout the growing season, following the rules:

• the inner leaves are left, cutting off only the top, so as not to limit the plant in growth;
• the leaves are taken from the shoots on which all three leaves have ripened;
• the greens are cut at the root, providing room for the development of dense foliage.

Cut parsley is eaten immediately or frozen, and also canned in jars for the winter.

In the second year, little foliage is formed in the outlets. It can also be used for food, however, the main purpose is to obtain seeds from flower stalks for subsequent sowing. In autumn, parsley roots are dug, which have a strong aroma and pronounced taste. Salads are prepared from them, added to soups, borscht, sauces.

Greens remain fresh for 12-15 days in the refrigerator at a temperature of 0 ... + 5 ° C.

Parsley is widely used in cooking due to its unique property to accentuate the taste of products and make them richer. Greens go well with chicken, game, fish, seafood, vegetables, cereals, eggs. Pickling and salting cucumbers, tomatoes, eggplants, zucchini is not complete without spicy herbs.

The medicinal properties of parsley have been known since ancient times. Infusions and decoctions of greens are used to remove excess fluid from tissues, improve digestion, treat cystitis, relieve spasms, and eliminate itching from mosquito and midge bites.

The whitening properties of parsley juice make the plant irreplaceable in cosmetology. Freshly squeezed parsley juice is mixed with cucumber, onion, lemon juice and 1% vinegar. Beaten protein is added to thicken the mass. The mask is applied to cleansed skin faces and hold for 15 minutes. The result is a mild lightening of freckles and age spots.

Parsley seeds are used as a diaphoretic and diuretic for dropsy, edema tissues, urolithiasis, menstrual irregularities, prostatitis.

Reference. 100 g of parsley contains 4 times more ascorbic acid than 100 g of lemon.

Advantages and disadvantages

Variety advantages:

• unpretentious care;
• fast green mass gain;
• frost resistance;
• resistance to fungal diseases and insect attacks;
• adaptability to unfavorable growing conditions;
• high productivity;
• germination of greenery from the roots.

The disadvantage is the slow germination of the seed.

Read also:

How to distinguish cilantro from parsley.

When to harvest carrot seeds and how to do it right.

Reviews

Reviews of the Italian giant variety are positive. The culture is valued for its productivity, strong aroma, pleasant taste and the possibility of almost year-round harvesting.

Vladislav, Voronezh: “I got acquainted with this variety of parsley recently.At first I thought that the plant was originally from Italy, but it turned out that domestic breeders were engaged in breeding. Greens grow on their own, the main thing is to thoroughly fertilize the soil before sowing. I water it once a week, during a drought - 3-4 times. "

Olga, Chekhov: “I like this parsley first of all for its pronounced aroma and pleasant taste. The foliage is tender, not tough. Seeds are sown directly into the ground in spring, then in mid-summer and late autumn. The stems are high, there are many leaves. We also use the root for food - I cut it and freeze it. Then I add them to soups and broths. "

Irina, Kursk: “The Italian giant is my favorite parsley with unmatched aroma and taste. Before sowing, I soak the seeds in "Zircon" and disinfect them in potassium permanganate. My plant is not sick with anything, even powdery mildew does not cling. I harvest the crop several times, freeze it and salt it for the winter. "

Conclusion

The parsley variety The Italian giant was highly appreciated by gardeners due to its undemanding growing conditions, high productivity, the possibility of year-round collection of greens, resistance to fungal diseases and pests. The culture is grown in perennial plots, collecting seeds and digging up roots in the second year.

Consumers like the pronounced taste and aroma of parsley, the possibility of using it in beauty recipes and making medicinal products at home.