In December, you especially want the food to be not only tasty, but also truly alive. Fragrant parsley in a salad, in soup or just with butter and bread – it gives you both vitamins and mood. And you don’t have to wait for spring: fresh herbs can be grown at home, even if there is snow and frost outside.
This does not require beds, fertilizers or special lamps. One bunch of greens from a bag and a couple of days of patience are enough. In just 6-8 days, the first tender leaves will appear on the windowsill, and by New Year you will be cutting off the parsley right before serving.
What to take and how to prepare:
Look for parsley with roots in the store. The root should be dense, without spots or dry ends. At home, cut off the top 1–2 cm and soak in warm water for several hours. This will “wake up” the sleeping buds.
Option one – in a glass of water
The fastest way to green. Place the root in the glass so that the water touches only the very bottom, no more than a third of the height. You can’t completely immerse it: it will rot.
For the first couple of days, keep it in a warm place, without light. As soon as white roots appear, transfer to the windowsill. Renew the water every two days. After a week you can cut it.
Option two – in sawdust or sand
If you want your greens to grow longer and thicker, take a shallow container and add a layer of moistened sawdust or washed sand. Stick the roots vertically, not too close to each other.
Keep it in the shade for the first days, then put it in the light. Water sparingly around the edges. This method produces more leaves and keeps them juicy for almost a month.
Question and answer:
What to do if the greens start to turn yellow?
Most likely, the root has dried up or the water has “bloomed”. Just replace it with a new one. One root lasts 3-4 cuts, then loses strength.
Is it possible to cut all the greens at once?
It is better to leave 2-3 lower leaves. Then the root will give a second and even a third wave of growth.
