Parsley Seeds

Regular price LE 110.00
Sale price LE 110.00 Regular price
Unit price
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Parsley Seeds

Parsley Seeds

Regular price LE 110.00
Sale price LE 110.00 Regular price
Unit price
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Seeds/Pack

200

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Life Cycle

ย ย Biennial

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Light Preference

Sun

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Soil Requirements

Fertile, Moist Soil

    Experience the charm of parsley seeds! Perfect for Egyptian gardens, these seeds promise the cultivation of vibrant parsley, a versatile herb adored in local delicacies like koshari and Egyptian salads. With Egypt's hospitable climate, growing parsley becomes a joy. Elevate your cooking effortlessly, adding freshness and flavor to your favorite Egyptian dishes. Start sowing these seeds and cultivating your own parsley patch today!

  • Calories: Approximately 36 kcal
  • Protein: About 3 grams
  • Fat: Roughly 1 gram
  • Carbohydrates: Around 7 grams
  • Fiber: Approximately 3 grams
  • Vitamins: Parsley is an excellent source of Vitamin K and Vitamin C. It also contains significant amounts of Vitamin A, Vitamin E, and several B vitamins like folate (Vitamin B9), riboflavin (Vitamin B2), and niacin (Vitamin B3).
  • Minerals: It provides essential minerals such as potassium, calcium, magnesium, iron, and manganese.
  • Timing: Plant parsley seeds in early spring or early fall in Egypt's climate.
  • Soil: Use well-draining, fertile soil with a pH around 6.0 to 7.0.
  • Planting: Sow seeds about 1/4 to 1/2 inch deep and space them 6-8 inches apart in rows or containers.
  • Sunlight: Parsley prefers full sun but can tolerate partial shade, so ensure it receives 4-6 hours of sunlight daily.
  • Watering: Keep the soil consistently moist, especially during dry spells, but avoid waterlogging.
  • Temperature: Parsley thrives in cooler temperatures but can endure some heat.
  • Thinning: Once seedlings emerge, thin them to allow proper spacing for healthy growth.
  • Harvesting: Start harvesting parsley leaves when they reach a usable size, typically after 70-90 days. Snip the outer stems, allowing the inner ones to keep growing.

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