Parsley seeds -- how long to sprout?
Posted 04 January 2008 - 06:39 PM
It comes with six varieties of herb seeds, but only four pots and growing media. So, I decided to sow cilantro, parsley, basil and marjoram. All have sprouted except for the parsley. Does it take longer for parsley to sprout or should I scrape the parsley seeds off the media and replant with some of the seeds I didn't use -- dill or chives?
Incidentally, the basil was the first to sprout and has already developed its first set of "real" leaves.
Posted 05 January 2008 - 03:10 AM
Posted 05 January 2008 - 12:42 PM
Parsley seems to have always been known for taking its sweet long time to germinate. 3 to 6 weeks. Some folks say soak it in hot water overnight to speed it up, and others say "sure, and if you do that you end up with a gelatinous mess to try to sow." And some say it transplants hard, so sow it only where it's to grow; other say sow it in flats or the earwigs and cutworms get them all... Maybe the only thing that's sure about parsley is its cussedness from seed which is why it was said to "go to the devil and beck" or "to **** and back" before it sprouted.
With so much to say about it, of course people would amass a colorful volume of passed-down lore about a plant like this. Including (this is the part I think you'll think I'm making up) "to get curly parsley, jump up and down on the seed."
I'm looking right now for which source it was where I found that incredibly unclear-on-the-concept advice... Can't find it yet but I swear it is not of my device!
Posted 05 January 2008 - 02:58 PM
I too, have found that Parsley does take it's time to germinate. I have found that laying the seeds in a moist, but not soggy paper towel, keeps the seeds moist and at the same time draws the excess humidity off the seed preventing the earlier comment of "gelatinous mess". It's the same concept as when you wash your herbs, spin them dry, and then place them rolled up in the paper towel in a zip lock bag. The moisture stays in the bag, but without sweating and preventing the direct contact of moisture on the herb, it significantly lengthens it's shelf life. It is also much more effective to keep the seeds in an even warm temperature so as not to be cooled off during gray days in a window or colder temperatures at night.
I think any projects this time of year are a boost for us gardeners. If you want something with a faster reward, I think the dill is the choice. It sure does smell good too.
Posted 05 January 2008 - 06:42 PM
I thought about growing the dill, but we really don't use it in cooking. Chives we do use, but we have a good stand of perennial garlic chives in our herb garden -- it's almost a weed. I flash froze pieces of garlic chive this fall, so we really don't need any additional chives this winter.
Posted 13 January 2008 - 07:14 PM
Posted 13 January 2008 - 10:25 PM
In regards to being difficult to transplant - I have not found this to be the case. I've been sowing and transplanting parsley for over 20 years, and find it to be a very easy crop. Personally, I don't bother with the soaking technique - I just sow it and wait - knowing that it will take about 3 weeks to germinate!