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Bedding plants

Planting pimpinelle - tips for sowing, care and harvesting


The pimpinelle is a very easy-care and undemanding plant that can be easily planted in your own garden. Find out under which conditions the herbaceous plant grows best.

The pimpinelle is not only a popular culinary herb, but also a real eye-catcher in the herb bed. The pimpinelle, as the little meadow button is also called, is a popular classic in the famous Frankfurt green sauce. Unfortunately, the little herb is hardly known nowadays, but the plant has an excellent taste. You don't trust these little papers, but they have a very strong taste. They have a spicy note and a slightly bitter aftertaste.

The pimpinelle has long been suitable not only for the green sauce, but also gives curd cheese, dips, yoghurts and dressings a wonderful taste. Be sure to try the spicy herb. Planted in a herb garden, the plant is also a visual highlight.

➜ An enrichment in the herb bed

The undemanding pimpinelle grows well in sunny to partially shaded and warm locations. So that it can develop its typical taste, a slightly damp, calcareous and nutrient-rich soil is important. You can harvest the young leaves from early summer to autumn and use them, for example, as an ingredient in Frankfurt's famous green sauce.

For kitchen muffle: With its fresh green leaves and yellow or red, delicate flowers, the pimpinelle is a pretty eye-catcher in the garden or in the pot on the balcony.

➜ Sow pimpinelle yourself or buy seedlings

You can sow the pimpinelle directly outdoors or grow it in a pot.

In nurseries you can get seedlings that you can plant from April or May. It is sown in April. In the pot, sprinkle the seeds loosely and cover them thinly with soil. In the garden you make furrows with a depth of two centimeters and a row spacing of approximately 25 centimeters. 20 seeds are sufficient per meter. Then cover with soil and pour on. The seeds germinate within one to two weeks.

Then separate the young plants at a distance of about 25 centimeters by leaving only the strongest ones. The distance to the neighboring plant ensures adequate ventilation and prevents pest infestation. The pimpinelle forms very strong tap roots, later repositioning is tedious. So sow at the final location.

➜ Location and soil for the pimpinelle

Sun or penumbra - both are possible. The pimpinelle makes no great demands on the ground. It thrives well on a chalky, damp garden floor. In the wild, the plant grows on dry soils, but then the fine taste is not so pronounced. With compost and horn shavings, you ensure the right mix of nutrients.

➜ Further care measures

To water

Always keep the soil moist, the pimpinelle needs water regularly. Pour from the bottom so the leaves stay dry.

Pruning

If you want to use the leaves for seasoning, cut off the flowers. This intensifies the aroma in the leaves. In addition, with the early flower cut, you prevent the plant from sowing itself and starting to proliferate; Otherwise you will soon have a lot of pimpinella in the garden.

If you cut back the perennial vigorously at the end of July / beginning of August, it will sprout again. You can then harvest until autumn.

Harvest

As soon as a number of leaves have formed, you can harvest continuously: This is usually the case from May / June. Only the young leaves are used, older leaves are hard and not tasty. Freshly picked and chopped finely, the pimpinelle leaves taste best. You can also dry the crop, freeze it or use it to flavor vinegar.

Wintering

The plant is hardy and does not need any special protection. However, the strength of older plants diminishes, the typical taste also gradually disappears. Sow fresh every two or three years and dig up the old plants.

Incidentally, the leaves taste tender and mild of cucumber and are among the herbs that should not be cooked. Always use freshly chopped at the end of the preparation, then the aroma develops best. Pimpinelle goes wonderfully with salads and vegetable dishes as well as with cold and warm sauces. The flowers are also edible when they are freshly opened.

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