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Parsley 'Festival 68'

Parsley 'Festival 68'

Regular price 1.250 KWD
Regular price Sale price 1.250 KWD
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Quantity

1000 seeds

How to Seed Parsley ‘Festival 68’ (Petroselinum crispum)

  1. Best Time to Sow (Gulf Region):

    • Outdoors: From October to February, when daytime temperatures range between 15–25°C (59–77°F).

    • Indoors or shaded area: Can be started in September or continued until March in mild coastal regions.

    • Avoid sowing from April to August, as extreme heat slows germination and burns tender seedlings.

  2. Sowing Depth:
    Sow seeds 0.5–1 cm deep in moist, fine soil.
    Cover lightly and water gently to keep the soil evenly moist.
    For faster germination, soak seeds in water for 12–24 hours before sowing.

  3. Soil:
    Prefers fertile, loamy, and well-drained soil rich in organic matter.
    Ideal Gulf mix: 40% garden soil + 30% peat moss + 20% perlite + 10% compost.
    Maintain good drainage to prevent root rot.

  4. Light & Temperature:

    • Germination temperature: 18–25°C (64–77°F).

    • Requires full sun to partial shade — in the Gulf, best grown in morning sun with afternoon shade.

    • Parsley grows best during the cooler months of winter and early spring.

  5. Germination Time:
    Seeds germinate in 15–25 days, sometimes longer if not pre-soaked.

  6. Transplanting:

    • When seedlings are 8–10 cm tall, thin or transplant them carefully to 15–20 cm apart.

    • Can also be sown directly in the garden or in deep pots for kitchen use.

  7. Growing Tips for Gulf Climate:

    • Sunlight: Prefers full morning sun and light afternoon shade to protect from strong heat.

    • Watering: Keep the soil consistently moist but not waterlogged — parsley does not tolerate drought.

    • Feeding: Apply a balanced liquid fertilizer every 3–4 weeks to support lush green growth.

    • Maintenance: Regularly trim outer leaves to encourage new growth and prolong the harvest period.

    • The ‘Festival 68’ variety produces dense, curly, dark-green leaves with excellent flavor, ideal for salads, seasoning, and garnishing.

    • Harvest begins 8–10 weeks after sowing and continues for several months in the Gulf winter season.

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