Did67 wrote:For parsley and basil, I start from seedlings in pots (which I do not dress). Ditto for cabbages - but there, I sometimes start off and transplant "bare roots" - without dressing. I have no objective arguments - a "good" or a "bad" habit ???? But a habit!
For example, I thinned red beets and transplanted the plants. There, I dress severe too. Only the very small leaves of the heart remain. Thus, it is indestructible: it has happened to me to see take root too many plants that I had thrown away.
Ditto for "salads", lettuce etc ... There, I eat the leaves like "mesclun" and transplant the "stumps" - it starts again from the heart. Just make sure that there are the very small leaves in the center.
You can easily guide yourself by your observations: if the leaves in question dry out after transplanting, it is better to remove them before (this would have to avoid unnecessary water losses and increase the chances of success of the plantation). .
Parsley sown here is more resistant to yellowing and passes severe frosts without hindrance. In addition, you can harvest twice and get your own seeds for the year with just one plant. Photo for proof will follow as soon as the snow has melted.
The salads and various lettuces are here transplanted quite young, with a clod of earth around the roots without touching the leaves. We are lazy or not.