Features of growing parsley in a greenhouse in winter: for sale as a business. How to grow parsley in winter in a heated greenhouse

It should immediately be noted that this technology has gained high popularity in recent years. Prices for greens are constantly rising. The main thing is to think through all the details.

But there are also disadvantages to this business. Occupying greenhouse production facilities with parsley is now considered outdated - the yield is low (2-3 kg/m2), and does not fit into modern hydroponic technologies (on mineral wool tiles), and there is not enough light, and there is a lot of manual labor, and the collected greens quickly deteriorate (short-term storage products). There is also a problem with storing root vegetables. Doing this in the basement in boxes is an outdated method, and storage units with computer-controlled climate control are even better. Gradually, greenhouse plants began to abandon this crop, and only recently has it returned. Let's look at each step of this technology.

What should a winter greenhouse be like?

For year-round use, you need an insulated permanent greenhouse, which is located on a small hill or located on a flat area. The building must be protected from northern winds, for which the wall on the windy side can be:

make deaf;
equip with an insulated vestibule.

A good option would be an extension to a utility building or residential premises. A winter greenhouse must be installed on a foundation buried 0.8 m. Such a building must be protected from flooding by precipitation, melt and groundwater. In winter, the heating system must operate without failure, since the slightest deviation in microclimate conditions will cause the death of plants.

In addition, the greenhouse must be equipped with an irrigation system, ideally a drip irrigation system (to save water), as well as a ventilation system. If in summer and spring plants can carry out the process of photosynthesis without additional lighting, then in winter this will be impossible. In this regard, you need to take care of organizing additional lighting.

The best option is infrared lamps. The greenhouse must be equipped with thermometers in order to be able to control the temperature. Even in the most severe frost, the minimum permissible value is +15°C. Optimally, the room temperature should be maintained within +20…+23°C.

Is it possible to grow dill, onions, parsley at home in winter?

Maxi

You can add as many onions and parsley as you like from bulbs and root vegetables, but it’s better not to sow dill, because it stretches out from lack of light and there will be almost no leaves on it, just a stunted stem. You can plant garlic, root vegetables, beets, and celery on greens. The greens grow well and are enough for salads, especially for children. That's about it.

Yulyashk@

Why not

Elena Schmidt

Yes

Nikolay Tsuprunov

You can, you need boxes with fertile soil and additional lighting.

EkaterinaNemchinova

Certainly

Elena Zubkova

Yes

Tatiana Vedenina

Since the fall I have been planting a few roots of parsley on the window. Leaves all winter. I periodically plant turnips on a feather. 2-3 harvests. Dill is difficult to germinate and is better to buy.

Olga

Place containers with soil on the windowsill, sow and water and everything will grow

Kitty

In principle, it’s possible. But even on the south window these will be thin threads. It is better to transfer the roots of parsley and chard from the garden for the winter. And leaves will grow. Melissa from the garden grows well on the window.

Elena Gubaidullina

it is possible and necessary! Fresh herbs on the table are good! vitamins!

Sonrisa

Only onions. Don’t bother with perch and especially dill, nothing will happen. The result is skinny strings even from the roots of the parsley, and it’s not even worth talking about the seeds. I have south windows. In the photo (from the Internet) all this is growing, but there is a lamp there! If you want to install all this, there will be results.

Lyubov Bazhenova

Svetlana Golubeva

Of course you can, I have had a “green garden” on my windowsill since the end of autumn, all winter and the beginning of spring

Features of growing parsley in a greenhouse in winter

Forcing parsley in a greenhouse in winter is not an easy task. There is difficulty not only in the growing process, but also in organizing the sale of cut greens. But such a business also has many advantages.

Advantages

Greens are good for health, and consuming them in winter allows a person not to get sick and maintains a vitamin boost. Parsley is in demand all year round, so the main advantage of growing this crop in a greenhouse is the ability to harvest all year round, not only for personal use, but also for sale.

Other advantages:

low incidence and resistance to pests;
greens are easy to care for;
the germination period is short, profit can be made quickly;
the cost of fresh greens in winter is much higher than the funds spent on purchasing seeds and care;
in the southern regions, greens are grown even in an unheated greenhouse.

Flaws

Where troubles might lie:

Cut parsley begins to lose vitamins after 2 hours, and after 3-4 hours it withers outdoors or indoors. You need to store greens in a bag or container in the refrigerator or urgently look for a place to sell.
If the greenhouse is located in an area with a harsh climate, it will have to be heated in order to harvest crops from autumn to spring. The price of heating appliances and electricity charges will be very significant.
The business of selling greens is developed throughout the country. Store shelves are filled with different varieties of parsley all year round. In some regions it is difficult to enter the product market with this production; you need to look for regular customers.

Sales and profit from business

The most profitable is growing dill in a greenhouse in winter. Therefore, you should count on high profits during the cold season.

Greens are products that are in great demand among customers. There are several options for its implementation.

Wholesale

If you enter into agreements for the constant supply of products with retail outlets, supermarkets, and restaurants, you can earn good money.

Selling greens at the market

You can sell greens at the market by renting a tent. But this option is not very profitable due to a lot of competition. But as an additional way of implementation, it will do just fine.

We can conclude that growing dill and parsley as a business is quite a profitable activity, just like growing onions at home. Small investments and quick payback give rise to high competition in this area of business. But even despite this, it is quite possible to earn good money, so it’s definitely worth a try. Also, read about other ideas for making money, such as growing asparagus from seeds or a business growing champignon mushrooms at home. I wish you success.

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Features of the parsley business

When drawing up a business plan for growing parsley, it is necessary to take into account that the costs will be recouped and will become profitable if a number of conditions are met:

summer area for parsley is at least one hundred square meters;
a place for selling fresh herbs has been prepared in advance;
the greenhouse was built in a winter design with heating and lighting;
an area in the apartment with the necessary equipment has been allocated;
seed material produced in-house or purchased in bulk;
There is a specialist in growing vegetables.

A stable supply of green mass can be ensured only with knowledge of plant agricultural technology. In mass growing of greens, the leaves must be healthy and attractive to buyers before cutting. Parsley must be supplied fresh for sale. It can be stored in a cool place for no more than a week, losing its aroma. In order to make a big profit, you need to achieve a high speed of growing parsley in a greenhouse.

The business will be more efficient if, at the same time as parsley, you are engaged in forcing onions, growing early ripening lettuce and dill. Complex deliveries in distribution centers are more valuable.

Volumes and income

First you need to understand that several kilograms of parsley grown on your own plot and sold on the market will not bring much profit.

Which type and variety to choose

There are 2 types of parsley in civilized cultivation:

root;
leafy.

The type is selected depending on its direct use. For growing in a greenhouse, it is better to choose leafy greens, either curly or smooth with soft, fragrant leaves. Leaf parsley is excellent fresh, dried or frozen. The more common varieties are:

Green crystal;
Bogatyr;
Appetizing;
Rosava;
Carnival;
Aster;
Breeze;
Esmeralda.

Root greens are not as fragrant and the toughest. The parsley variety is characterized by the formation of a useful root fruit, similar in appearance to yellow-white carrots. It can be used in cooking to add flavor to a marinade or soup. More striking representatives of this variety:

sugar;
spicy;
alba;
conika;
the final.

Which varieties are suitable for growing in a greenhouse in winter?

Root and leaf varieties of parsley are grown in the greenhouse. Root, with thick and strong roots similar to carrots, is used for pickling, in soups and sauces.

Its greens are also eaten, but they feel a bit rough. For leafy varieties, only the leaves are consumed, the roots are not eaten.

When choosing a parsley variety, consider:

Is the variety suitable for your climate?
is it suitable for greenhouse cultivation;
whether the variety is resistant to diseases that develop in greenhouse conditions;
yield per unit area.

Leaf varieties

They can be curly or smooth, the height reaches 60 cm.

Leaf varieties that grow well in a greenhouse in winter:

Mooskrause is early ripening, consumed fresh and dried, the variety has an aesthetic appearance;
Breeze is mid-season, after cutting it remains fresh for up to four hours, greens are consumed 2.5 months after sowing;
Bravo - mid-season, productive, has a strong pleasant smell, the leaves are arranged vertically, after cutting it does not wither or lose its presentation for up to four hours;
Esmeralda (photo on the right) - mid-season, the average weight of one bush is 50 g, 30 leaves per rosette, after cutting new greenery quickly grows;
Bogatyr is an early ripening plant, the rosette is semi-spreading, the greens have a spicy aroma and an aesthetic presentation, after cutting the greens quickly grow back.

Root parsley

The most famous varieties of root parsley:

Bordovikskaya is a productive late variety, root weight is up to 150 g, can be stored in the cellar for a long time;
Urozhaynaya - an early ripening variety, a white root crop, got its name for its high yield - 3-6.5 kg per m²;
Root Berlinskaya - an early ripening variety, light yellow root, aromatic and pleasant to the taste;
Piquant - a mid-season variety, the greens have a pleasant taste and aroma, the weight of the root crop is up to 110 g, the yield is up to 2.8 kg per m², it is stored well;
Final is a mid-season variety, root weight is up to 190 g, yield is up to 2.5 kg per m², shelf life is average, so it needs to be sold quickly.

How to choose varieties and when to start sowing

You can start sowing as early as January or March, if all conditions and suitable temperature are created in the greenhouse. The required temperature is 12-20 degrees. If it rises higher, the greens will wilt. Optimal air humidity is 75%. Purchasing parsley seeds for an area of 100 square meters will cost around five hundred rubles.

When choosing the right varieties of parsley, be guided by market demand. The most popular varieties are leafy ones, but root vegetables are less popular, so for growing parsley on a business scale it is better not to waste time on root varieties, although this niche is less occupied.

Remember that no matter how high-quality the seeds are, the germination percentage usually does not exceed 70%, so it is better to sow more and then remove weak seedlings. The first shoots will appear in approximately two weeks, and the first harvest can be harvested 2-2 and a half months after germination.

Since we are focusing on continuous harvesting, we need to plant parsley every two to three weeks, then it will have different ripeness periods, and you will have to harvest it almost every month.

Parsley requirements for soil, lighting and other conditions

Growing greens in a greenhouse is convenient because even in winter you can get a lot of fresh parsley. There is more space in a greenhouse than in containers on the windowsill, which means there will be more harvest. The greens are very frost-resistant and thrive in the winter. But it is still not recommended to plant greens in a greenhouse that is heated before the beginning of February.

Note!

If there is no heating system in the greenhouse, you should not plant greens in winter.

The temperature in the greenhouse should be +12 degrees. If you overheat the air in a greenhouse to 20 degrees, it will not benefit the vegetation. If the temperature is higher, the greens may dry out completely. To avoid this, the plant must be protected from the sun's rays. To harvest a quality harvest in winter, you need to follow these tips:

Unnatural lighting has a beneficial effect on the formation of greenery.
The plant does not tolerate direct sunlight. It needs daylight.
To prevent the soil from becoming dry, after harvesting, the vegetation is irrigated.
If the humidity in the greenhouse is above 75 percent, the greens will grow steadily.
Frequent changes in the degree of heat negatively affect parsley.
To maintain the recommended conditions, the greenhouse must be ventilated.

You can start planting greenery in greenhouse soil at the end of February. Parsley can withstand temperatures down to -9 degrees, and seed germination occurs at temperatures from 0 to +5 degrees. Due to portability, green seeds can be sown in early November during winter, which will make it possible to harvest early.

It is recommended to sow the leaf variety every 2 weeks to ensure constant harvesting of a new crop.

Preparing soil in a greenhouse

Before growing parsley, prepare the soil. The crop yield per 1 square meter largely depends on this. meters. It is more convenient to prepare the soil in the spring for sowing seeds in the fall. If parsley is planted before winter, then all preparatory work is completed a month before sowing the seeds. At this time, useful fertilizers are applied simultaneously with digging.

Parsley varieties for forcing

Bordovikskaya - mid-season (the duration of the growing season from the emergence of seedlings to the ripening of root crops is 84-90 days and from the planting of queen cells to the ripening of seeds is 100-120 days). The root crop is cylindrical, white, 20-30 cm in length, 4 cm in diameter, weighing 300 g. Prone to branching in poorly treated soil. Stores well in winter.

Sugar - early ripening. The root crop is cone-shaped, grayish-white, 20-27 cm long, 5 cm in diameter, weighing 30-200 g. The root collar is immersed in the soil. Grows a large number of leaves. Poor storage.

Fruitful - late ripening (duration of the growing season from the emergence of seedlings to the formation of root crops is 84-104 days). The root crop is spindle-shaped, smooth, white, large, 20-30 cm long, weighing 45-90 g, weakly aromatic. It has good keeping quality.

Features of planting and growing

Parsley in a greenhouse has a rich color, natural aroma, and is well stored during transportation if comprehensive and consistent care is provided for it.

Seed preparation

First, the seeds are sorted: they are soaked in water for 3 hours, and empty specimens that float are thrown away.
Then they are germinated: placed in a damp cloth folded in several layers, left for 4-5 days at room temperature - for example, on a saucer. As soon as the fabric dries, it is moistened - and so on until sprouts appear. The last stage is hardening. Sprouted seeds are placed in the refrigerator for 10 days. The temperature in the refrigerator should be 1-2°C.

Not only seeds are planted, but also root crops. To do this, they are kept in sand at a temperature of 2°C for 24 hours. The greenery is cut off from them within a month, when its height is 25 cm.

Reference. Parsley contains a lot of essential oils, which give it a strong aroma. But they also prevent the seeds from germinating quickly in the ground, so the germination stage at home is mandatory.

Soil preparation

Parsley is unpretentious to the composition of the soil, but prefers moderately fertilized soils, sod-podzolic or light loamy type. Before planting, mix garden soil with peat, then spill it with a solution of copper sulfate, which destroys pest larvae and pathogens in the soil. Then complex mineral compounds and wood ash are added. After this, the ground is loosened.

Important! Parsley does not grow well in heavy soil, such as loamy soil. The root crop always has gnarled, ugly shapes, and the greens are thin and stunted.

Planting scheme and technology

Cut grooves at a distance of 15-20 cm from each other with a depth of 2-3 cm. Seeds are placed in them at a distance of 3-5 cm from each other, sprinkled with earth, compacted and watered abundantly with settled water. If there are more seeds than expected, they are sown more densely and thinned out after germination.

Root crops are planted in furrows at an angle of 45° at a distance of 10 cm from each other, sprinkled with soil so that the neck is visible above the surface, compacted and watered generously.

Important! To prevent diseases and pests from damaging parsley in the greenhouse in winter, do not plant it in place of legumes, cabbage, onions or tomatoes.

Features of care and feeding

The main factor in the germination of greenery and its presentation is the temperature, which should not fall below 10°C.

The soil is moistened using a watering can. It’s easy to understand that it’s time to water the crop: take the top layer of soil in your fist; if the soil crumbles or becomes dusty, it’s time to water. While the soil is moist, remove weeds.

Attention! Jet watering is not used for parsley so as not to wash the seeds out of the soil.

If organic fertilizers were used in preparation for planting, then complex mineral fertilizers are used during cultivation. Leaf varieties are fed with saltpeter twice during the growing season: 50-60 g of fertilizer per m². Phosphorus-potassium fertilizers are applied to root varieties.

For full growth and development, parsley requires a constant influx of sunlight. In winter it is not enough, so artificial lighting with fluorescent lamps is organized in the greenhouse.

How to grow a rich harvest

How to grow parsley in a greenhouse in winter and get large volumes? The secret is which greenhouse to use.

For parsley you need a greenhouse made of metal or wood, covered with polycarbonate. Such greenhouses do not require frequent repairs; they retain heat well and diffuse sunlight. Polycarbonate is lighter and stronger than glass.

In areas with cold climates, double glazing is used. It creates the effect of a thermos and retains heat twice as much as a single cover. The greenhouse must have windows for ventilation.

Beginning gardeners grow greens in the ground. After promoting the business, when the demand for the product increases, they move on to growing parsley on shelves. On the upper tier of the rack, plants are planted in boxes with nutrient soil or a hydroponics system is used.

Reference. Hydroponics is a method of growing greenery in artificial environments, without soil. Plants get all the nutrients they need from the nutrient solution that surrounds their roots.

Special containers for hydroponics are not required; parsley is planted in plastic cups. This technology saves the area of use of the greenhouse.

Recommendations for cultivation

The choice of root or leaf parsley depends on the purpose for which the plant will be used. If you plan to eat it, give preference to leaf parsley. If used in cosmetology, medicine and cooking, root parsley would be an excellent option. In this case, not only leaves are used, but also roots.

When choosing a variety, you need to take into account what is more important for you - the presence of microelements or fresh herbs.

Air humidity is of great importance. It should be within 70-80 percent.
Growing parsley in winter is practically no different from growing it in summer. However, the temperature regime must be observed. It should be within 10-15 degrees. At higher temperatures, the leaves will turn yellow and fall off. At low temperatures, the roots will freeze. Installing a heater will help solve the problem.

Caring for parsley is not difficult

Seed cultivation is carried out either in spring or autumn. In autumn, you should choose a type of soil on which a dense crust does not form. It should be taken into account: melt water should not wash away the plants. If you choose autumn sowing, the harvest will be early. In order for the seeds to germinate quickly, they are soaked for several weeks before sowing. When the sprouts appear, they are buried 3 cm.
Timely weeding plays an important role. If you do it at the wrong time, the parsley will stretch out and then fall down when you remove the weeds. Weeding is carried out several times during the summer. In this case, the torn stems can be used for food, and thinning should also be carried out during the process.

Parsley can be grown all year round. The culture is quite unpretentious to the conditions of detention. The main thing is creating the right microclimate and weeding.

The nuances of growing for sale

Growing parsley for sale in winter is a profitable business. The main requirements: you need to grow greens in large quantities, and choose varieties that have an attractive presentation.

The germination rate of seeds, even if all preparation and planting conditions are met, is 70%, so they plant thicker and then thin out weak seedlings. Parsley is not picky about the soil; it is planted in soil prepared with organic matter and then fertilized with mineral compounds.

Transport parsley carefully so as not to crush it, otherwise it will lose its presentation. If delivery to a store or market takes less than four hours, the parsley is cut off. If it is transported longer, it is watered abundantly and after 3-4 hours it is pulled out by the roots (leaf varieties). Then they are placed in a plastic container in a special solution: one aspirin tablet is diluted in 1 liter of water. The container is placed tightly, for example, in a box, and hermetically sealed.

Features of the parsley growing business

The demand for goods is spring and autumn: it is during this period that large volumes need to be provided. To create a business growing greens, a business plan is drawn up. The first point is counting funds.

What expenses need to be calculated:

soil and greenhouse;
heaters and phytolamps;
hydroponics racks;
thermometer and rain watering system;
seedlings and seeds;
repair costs;
advertising;
payment for freight transportation.

Parsley sprouts and grows up to 80 days, and it must be sold 3-4 hours after cutting so that it retains its beneficial properties and does not lose its presentation.

There are 3 sales strategies:

Retail. Independent sale of products on the market. It takes a lot of effort and time. Profits are low due to low volume.
Sales to resellers who distribute products. Minus - resellers buy greens at the minimum price, the profit will again be low.
Sales of products to stores, supermarkets, catering outlets. The most cost-effective way: they hand over all the grown products and immediately make a profit. Difficulty: need to find clients.4

How to calculate approximate profit

If the greenhouse is 300-400 m² in size, the harvest is from 1.7 kg per m², ripening within two months, then 1200 kg of greens will be harvested in two months. At a cost of 150 rubles. per kg monthly income will be 90,000 rubles. (for 2 months – 180,000 rubles). Costs will be up to 35% of this amount, net profit will be about 60,000 rubles. (or 120,000 rubles for 2 months).

Reference. In winter, prices for parsley double, which means your income will double.

Sales of goods

A profitable option would be to cooperate with snack bars and restaurants that constantly need fresh herbs, regardless of the season.

You can also look for companies that specialize in preparing all kinds of salads for sale; they also always need greens in large quantities.

You can also independently sell parsley on the market, naturally at higher prices, but this will take much more time. In this case, in the business of growing parsley, you may need a competent distributor.

Prospects and risks of green business

Although, in general, growing greens for sale is a promising and profitable direction, but only if several conditions are met. Production volumes come first - the larger they are, the better. And on the second (although this condition is no less important) is the availability of sales channels. You won’t earn much by selling greens on your own at the market or selling them to resellers for pennies. You can negotiate supplies with cafes and restaurants, but, firstly, their purchase volumes are not so large. Secondly, you need to provide all documents for your products. And thirdly, achieving such agreements will be very difficult.

Sarepta leaf mustard on the windowsill

Varieties of leaf mustard for growing on the window : Vesnushka, Volnushka, Mustang.

Sarepta mustard leaf is grown in the same way as watercress. Keep in mind that this crop grows well at a temperature of 10-20°C, so place the container with seedlings on a glazed, insulated loggia. In an apartment, it is better to choose the coolest window sill for greenery.

A rosette of leaves grown 20-25 days after germination is suitable for consumption. Leaf mustard will enrich your diet with vitamins B1, B2, PP, ascorbic acid, carotene, calcium salts, magnesium, iron, phosphorus and other beneficial substances.

To speed up germination, seeds can be soaked for 12 hours in a solution of microelements and then dried until they flow. After sowing, place the container with the seeds in a warm, shaded place. When the seeds germinate, transfer the mustard to a cool, bright room. Leaf mustard is undemanding to the soil, just like watercress; its seeds can be sown on cotton wool, porous paper, in hydrogel, or in universal fertile soil.

Leaf mustard should be harvested either by pulling out the entire rosette of leaves from the ground, or by carefully cutting off individual leaves and maintaining the growing point.

If you want to receive fresh greens throughout the winter, then you should sow new batches of watercress and Sarepta mustard every 20-25 days.

Forcing beet and chard greens

The tender winter greens of beets will decorate any salad; besides, beet tops contain no less vitamins and carotene than root vegetables.
It's worth trying forcing, isn't it? The rule “less is more” works with beets: large root vegetables take up a lot of space in pots and do not produce abundant greenery, so it is preferable to use the smallest beets for forcing, weighing from 40 to 60 grams.

If you decide to grow chard (leaf), prepare well-developed plants with an extensive root system.

Before planting, be sure to check that the beet head is not damaged (damaged root crops are more susceptible to disease), and the chard roots are disinfected in a solution of potassium permanganate.

The best soil for forcing beets is a soil mixture of garden soil (1 part), humus (2 parts) and peat (3 parts).

As in the case of parsley, for the first 7-10 days the container with planted beets is kept in a dark place at a temperature of 8-10 ° C, and then transferred to heat. The recommended temperature for forcing beets and chard is 18-20 °C. Moreover, it is advisable to maintain the temperature at a constant level, avoiding sudden changes.

The beets being driven out are fertilized monthly with a solution of ammonium sulfate (5 grams per 1 liter of water) and potassium chloride (2 grams per 1 liter).

The first leaves begin to be cut 3 weeks after planting.

Features of sowing

If you plant dry seeds, the first shoots will appear in about a month or even a little later. This period can be halved if the seeds are pre-soaked for several days.

The process of growing greens is as follows:

Seeds are sown in the prepared soil at a distance of 5-10 cm and to a depth of 30 mm.
The crops are watered abundantly.
The bed is covered with polyethylene, which is removed after the first shoots appear.
The seedlings are weeded and thinned.

Parsley is sown in greenhouses in April if there is no heating. In the opposite situation - from mid-January. There should be a constant temperature inside of 10-15 degrees. A lower value will cause the roots to freeze, while a higher value will cause the leaves to yellow, dry out and fall off. Therefore, experts advise installing a heater in the greenhouse.