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Mercado is a non-shooting radish variety from Japan, on the table all summer

Mercado is a non-shooting radish variety from Japan, on the table all summer


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It's about radishes. Despite the fact that in megacities, radish root crops can be bought all year round, gardeners are also actively growing it.

And, of course, there is a difference: whether to consume "stale" goods from the store, or crunch fresh radishes from your garden. But there is just one catch: our gardeners sow radishes in April-May, and then it is absent in our beds, and on the tables, respectively. And this tradition is very difficult to break, although there are varieties (I already wrote about this in the magazine) that react poorly on a long day, do not shoot - Askania, Duro, Parat, Riesenbutter, Rondeel and others. The unsurpassed among them is the Dutch variety Sora, but its seeds are still in short supply.

To cover the shortage of seeds of weak and non-streaked varieties to stimulate the cultivation of radish in summer and autumn, the POISK company in 2005 introduced a new Japanese variety Mercado into the State Register ... It is recommended for garden plots, home gardens and farms. The variety is mid-season. The period from full germination to the beginning of technical ripeness is 25-30 days. The variety is suitable for indoor cultivation. Moreover, even when sowing seeds in February, the root crops do not crack, do not become flabby and do not outgrow even on the 80th day, they are persistent, like samurai, and are suitable for sale and consumption.

In the open field, this variety has been sown since April. In the All-Russian Research Institute of Vegetable Growing, being sown in June-July, with regular watering, the plants practically did not shoot. For the second year now, we have been recommending and offering gardeners of the North-West of the Russian Federation to try this variety on our white nights - long days. The results were encouraging. It is very possible that this variety will be a company for the Sora variety, if only the seed market accepts its roots in appearance, size, etc. So, Mercado radish plants have a spreading rosette of obovate green leaves. Root crops are rounded, red, aligned, do not crack, the root is thin. The pulp is white, juicy, dense, crunchy, amazing sweetish, slightly sharp, excellent taste.

The mass of marketable root crops is 22 g. Productivity is 1.5-3.6 kg / m2. Root crops are well stored, do not fade, do not lose their elasticity. The variety is resistant to flowering. The seeds of this and other radishes are commercially available, and the Mercado variety was nominated by POISK for the Gold Medal at the Agrorus 2006 fair.

In addition to the aforementioned variety, the POISK company also shot a series of varieties of the usual ecotype: Oktava, Mayak, Lyubava, Carmen. In addition, the company offers on the seed market large-fruited varieties of radish for autumn cultivation: Luck, Red round giant, Autumn giant, Red giant, etc. So the choice is up to the gardeners. Now any gardener, using modern seeds, may well provide his family with fresh radishes all summer and even prepare autumn varieties for storage until the New Year.

Vladimir Alekseev, General Director of Poisk-Petersburg LLC, Candidate of Agricultural Sciences


CORN

According to scientists, corn is the oldest food plant on our planet. She was known 4500 years ago. But the data on its origin are contradictory. Some sources claim that the remains of the pollen of wild-growing forms of corn were found, dating back to the time when there was no man on earth. Others believe that corn is a "child of human hands" that it never existed in the wild. The prominent Soviet botanist V.L. Komarov owns the words that "wild maize will never be found, because it never existed: it arose in culture and outside of culture must return to its ancestral form, that is, stop being maize." Maize is the Indian name for corn. In England it is called Guinean grain, in Spain - Turkish cereal, in France - Spanish wheat, In Germany, it is believed that it is an Arabian or Italian cereal. In Iran, it is known as wheat imported from Mecca, Turkey is spoken of as an Egyptian grain, and in Egypt as a Syrian grain. In Syria, they consider it Iranian grain. In the tombs of Egypt, built much earlier than the chronology began, archaeologists often find ears of corn.

The Frenchman A. Pormantier, the greatest agronomist of the 18th century, once wrote about this vegetable cereal: “The French, if you love your homeland, then cultivate corn in every canton where the soil and climate are favorable for this crop. Corn from all grain crops provides humans and animals with the maximum amount of nutrients. "

Modern research has shown that corn contains 60 to 76% starch, 6 to 20% protein, 3 to 6% oil, ash and fiber.

Corn is rapidly growing, its leaves sometimes lengthen by 15–20 cm per day, that is, it grows 1 cm per hour. Dwarf corn varieties do not even reach a meter in height, but some varieties grow up to 8–9 m.

There are thousands of varieties of corn in the world. In addition to canteens and sterns, there are decorative ones, which have red and variegated leaves. For example, there is a variety "Rainbow" grown by the American breeder Luther Burbank, whose leaves have colored stripes - yellow, white, dark red, green, bronze, brown.

Alcohols, oils, artificial rubber, glucose, oxalic, formic, acetic acids, plastics, solvents, fertilizers, varnishes, paints, resins, artificial fibers, etc. are made from corn - grains, stalks, leaves, cabbage stumps.

Corn is considered a grain crop, but its sugars, which are harvested at the stage of milk ripeness, can be considered vegetables.

Corn is grown even in the northern regions of our country. It develops well on humus-rich, fertile, uncontaminated soils. The production of this vegetable is put on a broad industrial basis, and it began to be grown on garden plots long before that. In addition to maize, it is also called the cob, Turkish millet, whale, whale, etc.

Corn is an annual plant with a fibrous root system. It blooms in August-September, fruits ripen in September-October.

It is propagated by seeds. They are sown to a depth of 6–8 cm according to the scheme 60X140 cm. A plot for corn is prepared in the fall. When digging, organic fertilizers are applied - rotted manure - 3-4 kg per 1 sq. m. In spring sowing, mineral fertilizers are added to the holes, adding 15–20 g of ammophoska to each. When 8-10 leaves appear, they are fed with slurry or bird droppings at the rate of 1:10, 1:20.

During growth and development, the rows are weeded, the aisles are loosened, fertilizing is done with nitrogen fertilizers at a rate of 20 g per 1 sq. m of ammophos or ammonium nitrate.

The ears are torn off by hand, you can cut them off with a knife or sickle. Raw materials are laid out on cloth or other material and dried in a well-ventilated attic or under a shed.

Stigma are considered ready for further use in dried form if they break when bent. Shelf life is 3 years.

For medicinal purposes, corn stubs with stigmas are used, which are harvested during the ripening period. Corn contains vitamins B2, B6, K, C, D, E. Dry stigmas, liquid extract, broth are used as a choleretic, hemostatic, diuretic. They treat cholecystitis, hepatitis, various bleeding.

Corn starch is used for dusting, powders. Corn starch is taken orally to slow the absorption of drugs.

Corn stigmas are used to treat livestock: they are given in the form of an infusion or additive to feed - for horses 30-60 g, pigs and sheep 20-40, dogs 10-20 g 3-4 times a day.

Cooking corn broth. Pour 3 tablespoons with a glass of boiling water and boil for 30 minutes. Cool, squeeze out and add water to the original volume, i.e. to the rim of the glass.

Corn cobs are boiled in salted water, fried, stewed. Thumb-sized small buds are canned, like cucumbers, and served as a side dish for dinner.

ITALIAN PALENTA porridge from maize

PREPARE: 100 g corn flour, 0.5 l water, 1 tbsp. l. oils, salt to taste.

Cook porridge from flour and water, add oil, salt. Sprinkle with hard cheese before serving.

100 g of corn, 2 potatoes, carrots, 4 green onion feathers, tomato, 2 tablespoons of vegetable oil, parsley and dill, salt.

Boil the corn, remove the grains. Lightly sauté onions, carrots in vegetable oil. Dip the potatoes in boiling water, cook for 10-15 minutes, add corn and browned vegetables, fresh tomato, peeled, mashed with a spoon, salt. Season with herbs in a plate.

COOK: 8 corn cobs, 2 eggs, 100 g cream, 1 tbsp. l. oils.

Stew the corn kernels in a little salted water, rub through a sieve, mix with raw yolks, butter, cream, add whipped whites, put the mass in a greased dish and bake for 20 minutes in the oven.

ROASTED CORN ITALIAN RECIPE

COOK: 7-8 ears of corn, 100 g of cheese, 2 eggs, 100 g of cream, 1 tbsp. l of oil.

Put out the corn kernels in a little salted water, rub through a sieve. Smooth part of the mass on a baking sheet, place slices of cheese on top, then another layer of corn and put to cool. Cut the cold dough into squares, top with a mixture of eggs, butter and cream, fry in a pan in oil.


Radish is a cultivated plant that has been bred for centuries. Before the advent of scientific agronomy in Europe and Asia, peasants for centuries selected the strongest and largest root crops in order to get the best seeds from them. Today, hundreds of varieties of cultivated radish have been bred.

This plant belongs to the family of cabbage, cruciferous, radish - the closest relative of selection and wild-growing radish. The modern cultivated radish was bred in different regions, all varieties are divided into Chinese and European groups (and a small Japanese group).

Important! Radish for open ground is one-year and two-year. Seeds are harvested from annual plants at the end of the growing season, from biennial plants the next season. Root crops in both species are edible in the first season. Interestingly, this vegetable has edible not only roots, but also leaves (tops), and the mustard oil contained in it creates a peculiar taste of the pulp.

Table of seedlings of the harvest of radish varieties

Radish is the very first vegetable that can be grown in the garden in early summer. It is a source of natural vitamins and minerals. The tender and crispy pulp contains a lot of vitamin C, all B vitamins, salicylic acid, PP and E vitamins. Root crops contain a lot of iron, magnesium, potassium, fluorine, phosphorus, sodium and other microelements. Both seeds and greenhouse seedlings are planted on open beds.


What is this perennial onion, onion - batun?

Experienced gardeners have long known a very large number of different types of onions. One of the most widespread species rightfully includes the onion. Unlike onions, onions do not form an onion.

That is why they prefer to grow it as a fragrant and fresh greenery. In the upper part of the batun, about 7 leaves grow.

Growing features

In one and the same place, the onion can grow fully for 10 years, that is, this plant is perennial. It should be noted that the highest yield can be obtained only in the first 4 years. Over time, the size of the onion gradually begins to decrease.

High productivity is facilitated by an air temperature of 20 ° C. Onions tolerate winter well and do not freeze even when the temperature drops to -40 ° C. In the spring, as soon as the ground thaws, green, young shoots become visible on the surface of the earth.

How to propagate a bunch of onions

The batun can be propagated both vegetatively and with the help of seeds.

  • With a vegetative propagation method, the bush is divided into 3 parts and planted in the soil. To get an early, spring harvest, planting must be carried out before the second half of August.
  • For growing onions from seeds, it is best to select a calibrated seed. If you did not have time to plant onions in the fall, then planting is carried out in March-April. The distance between seeds should be at least 35 centimeters. Seeds are laid to a depth of no more than 2 centimeters. To get greens in the same year, you can plant a tramp in June-July.

When to harvest a batun onion

Cleaning can be done in two ways.

  • In the case of growing this onion as an annual, the harvest can be carried out after a year.
  • If the batun will be grown as a perennial, then pruning should be carried out several times in the spring, and then in the fall.

It is most correct to cut the greens when the length of the leaves is 18 - 23 cm. The most delicious and fragrant greens are obtained during the first cut. This greenery contains a large amount of vitamins and active substances necessary for the normal functioning of the body.

It is very important to cut before the flower stalks appear on the plants, since with their appearance the leaves will slow down their growth and begin to lose their taste, and the structure itself will become much tougher.

Post-harvest care

If seeds are needed, then the peduncles are left and already in July you can collect ripe seeds. After that, the old, coarse leaves are cut off and the onion is left alone for a couple of months.

At the end of this dormant period, the soil is fertilized and watered. When loosening the soil, care must be taken not to accidentally damage the onion root system.

Even more interesting articles on the site:

  • Kale: grown from seed
  • How to grow spinach in the garden: planting and care features
  • Greens in the garden: what to plant to harvest 6 crops?
  • What vegetables can be grown on the balcony
  • Growing features
  • Reproduction
  • Care
  • Medicinal properties and use

This onion has flat leaves, up to 30 cm in length and 8-10 in width. Young leaves are juicy and tender; when overgrown, they become tough and inedible.

Throughout the summer, from spring to autumn cold, new leaves are constantly growing on the slime onion, if you cut it off regularly, you can constantly have fresh onion greens on the table and dry it for the winter!

Thanks to its long roots, it winters well, even without additional shelter for the winter. Withstands frosts at -30 ° C, so you can safely grow in all regions! But in order to avoid the loss of plants in severe snowless winters, you can throw leaves, dry flowers or dry pea stalks, etc. on the planting before frosts in November.

Slime onion is a perennial and bulbous plant. Like all bulbs, it grows many young onion babies and after a couple of years forms large clumps of overgrown onions. And he begins to oppress himself, so once every 4-5 years they need to be seated in a new place!

Also, aging bulbs grow new leaf feathers worse and they dry out quickly, so rejuvenation of the onion during transplantation is necessary.

When cut, onion leaves secrete juice in the form of mucus, for which it got its name.

And the second name is drooping bow, given for its arrow-stalks. They do not straighten before flowering, but stand with a "drooping head"! Onions bloom in the second year, arrows, similar to garlic, up to 50 cm tall. Inflorescences in the form of balls with white-pink or purple flowers.

Arrows appear late, in July-August. It blooms for about a month and the seeds ripen unevenly. You need to collect them as they ripen, and you can also cut off the arrows and ripen the seeds, just like with onions. More about this in the article "Collecting our seeds".

Slime onions love moist fertile soils.

Slime onions are propagated by dividing the bush or by seeds.They can be sown directly into the ground or grown at home.

Seeds are planted in open ground in spring or autumn. When sowing in spring, this should be done as early as possible, as soon as possible after the snow melts, make ridges. In good humidity and warm weather, the seeds germinate in two weeks. But they can be in the ground for up to a month.

Sowing before winter is carried out in November, before frost. In the spring, these seeds germinate earlier and better, they have time to use the spring moisture for growth and development. In dry weather, both spring and autumn crops are watered and, for better germination, the beds are covered with covering material. The crop is obtained after sowing in the second year.

Care for young seedlings in the first year of life consists in watering, regular loosening. And the removal of weeds, as they quickly shade and drown out young shoots.

In the first year of the life of a slime onion, the main thing is the fight against weeds, which can drown out young plants. Then care consists in regular watering, loosening row spacings, weeding.

In the second and subsequent years, when spring loosening with a flat cutter or digging, add humus and ash to the aisles, clean the plants from old leaves. So that throughout the season you have juicy, plump leaves, you need to regularly loosen and water the garden with onions, especially after cutting, and even better, mulch the plants to retain moisture in the ground.

Like other perennial bulbous plants in August, onions in September need to be fed with potash fertilizers. The most famous, affordable and harmless is ash!

With constant cutting of the leaves, the plant will not bloom, the leaves will be softer and juicier.

Mature shrubs (three years old) can be used for forcing greenery at home and in a heated greenhouse in winter. In the fall, before the frost, the slime onions are dug up and placed close to the boxes and left on the street. When necessary, they bring it home, thaw it, water it and in a month they get greens for cutting.

Useful properties and use

Slime onion is a healthy salad onion plant. It tastes slightly spicy, pleasant with a garlic-onion smell. Green leaves contain a lot of sugars, vitamin C, contains vitamins B1, B2, PP, phytoncides.

Rich in salts of manganese, potassium, zinc, iron, nickel, molybdenum, etc. in compounds that are well absorbed by the body. Useful for anemia due to the high content of iron salts. In Tibetan medicine, slug is used as an analgesic and anti-inflammatory agent.

Slime onions will be an excellent supplier of vitamins and minerals for your health. Use it as a seasoning for various dishes, add along with greens to salads and other dishes.

I suggest watching a short video about growing slime onions.

If you liked the article, tell your friends about it in social media. networks.

I suggest reading other interesting articles:

  • Planting carrots in spring
  • Growing radish
  • Decorative bow - planting and care
  • Planting spring garlic in spring
  • Heather - planting and care
  • Broccoli cabbage - growing and care

In the wild, the culture is found in China, as well as in the Far East, Siberia. In the garden beds, cultivated species of Tatar women (another name for onions) are grown, capable of producing high quality greens.

Grown for greenery and succulent stems, perennial onions do not have a full bulb. In the first year of life, the bush forms green leaves, reaching lengths of up to 40-45 cm. The leaves are tubular, large, dark green in color. The feather of some varieties of batun has a gray waxy coating (see photo). In the lower part of the stem, a thickening is formed - "false onion", which has a cylindrical shape and white color.

In the second year, the leaves of the plant are already coarser, flowering shoots with seeds also appear. This is the time of maximum development of the batuna bulb, after which in the following seasons it goes into the arrow, blooms a lot and gradually degenerates. In one place, a culture can grow up to 8-11 years, but you cannot get high-quality greenery from old plants. The greens will usually be used for the first two to three years (during this period it is most productive) or the feather of an onion, which is sown before winter.

For storage, the batun, like onions, is not laid. Propagated by seeds and vegetatively.

Tatar greens contain a large amount of vitamins C (in this it surpasses even onions), as well as A, B and PP. Even in dried form, the feather and stem retain their entire composition of various useful elements, including fiber, carotene, magnesium, calcium, and iron.

This type of onion family is used as a seasoning, as an independent product, added to salads, various dressings. It is indispensable in dietary nutrition, and cooks like to add batun greens to fish and meat dishes. At the same time, it does not have a pungent onion aroma.

It is not recommended to eat Tatar for those who suffer from gastritis or ulcers.

The feather and stems of the fistus have been used in folk medicine since ancient times. They are used to prepare tinctures, decoctions for various diseases. From the feather of an onion, you can make a mask to strengthen the hair.

Onion batun: planting and care in the open field

Batun onions are distinguished by their unpretentiousness, and therefore growing and caring for them are very simple.

To obtain high yields, you need to know how to choose the right place for planting this crop. The tramp usually grows on the same bed for a number of years, so the soil should be well fertilized.

The plant prefers loose sandy loam soils that allow water to pass through well. Low-fertile soils must be filled with organic matter.

If the soil is too acidic, then it is advisable to carry out liming or add dolomite flour.

To avoid yellowing, to get a delicate and juicy feather, it is better to choose partial shade for the garden bed. As an option - plant the batun near the trees, along the fence of the cottage.

When planting in spring, the garden bed is prepared in the fall. When digging, compost is introduced (one bucket per square meter), as well as wood ash (about 200 grams per 1m2). Then the rows are cut, the distance between them is up to 30 cm.

How to grow batun onions from seeds

Seed material can be harvested by yourself, you can use purchased one. Tatar onion seeds sprout for a long time, and in order to speed up the process, a number of procedures should be carried out:

  • soak in warm water (for 20-124 hours)
  • soak in a solution with growth stimulants (you can use EPIN).

Also, some gardeners soak the seed in a weak solution of potassium permanganate. After soaking, the seeds are slightly dried and then they can be sown.

When and how to plant a batun onion

Various methods are used to obtain tender and juicy greens of fisty onions. Which one to choose depends on the desire, requirements and capabilities of gardeners, and the region does not really matter here.

Batun in a one-year cycle. Sowing: in spring, methods - seeds are sown directly into the ground or through seedlings.

"Pros": good yield, disease resistance, the ability to obtain a juicy, delicate feather with excellent taste.

A remedy from which plants grow by leaps and bounds! Just water your plants with it Read more ...

"Cons": greens will be ready for cutting only from mid-July.

Batun-biennial. Sowing: late June-early July, method: seeds in the ground.

"Pros": after the summer sowing next year, at the end of spring, onion feathers can be cut for greens.

“Minuses”: in the first summer you cannot get greenery from these plants.

In addition to the difference in cycles, onion cultivation also differs in planting methods.

Reproduction by dividing batun bushes

If there are many old but strong plants on the site, they can be planted. To do this, in mid-August, young shoots are separated from the bushes, planted on a separate bed in rows. Before the cold weather, the transplanted plants will get stronger root system, they will leave stronger before winter, and in spring they will delight with young greenery.

Batun onion: cultivation through sowing with seeds directly on the ridges. When to sow onions in the ground? The batun is sown in April, as well as in July (to get early greenery for the next year).

Summer sowing will sprout quickly (after about a week), while in the spring you will need to wait up to two weeks for sprouting. The reason is soil temperature.

Batun onion of any kind: April, Baron, Voskhod allows cultivation through seedlings. In this case, the seeds are sown in boxes or containers at home (dates: late March - early April), and already in May, onions are planted in a permanent place in the garden. The culture tolerates transplants well. The method allows you to get greens earlier than if sowing seeds in open ground. The only drawback: too much hassle with the seedlings that need to be replanted. But in addition to onions, gardeners also grow other crops.

Regardless of how the batun onion is grown - by seeds or by division, it needs care. Agricultural technology is simple and includes traditional techniques:

  • weeding
  • watering
  • loosening the soil
  • top dressing.

Weeding row spacings and loosening allows you to get a healthy green feather, as well as to avoid onion diseases. Often it is not necessary to loosen the planted plants; it is quite enough to do the procedure after watering.

But with watering it is necessary to find a balance: do not overflow the bush and prevent the soil from drying out. If there is too much moisture in the soil, plants can rot and the color of the feathers will be pale and unhealthy. Drought can cause the feathers to bend in the upper part, the appearance of a whitish tint on the leaves.

Experienced gardeners recommend watering the batun, based on the climate of the area, the weather in a certain season. Someone water twice a week, others cost one procedure in ten days - everything is too individual here.

You can simplify the care of batun onions by using mulching. Mulch will allow to retain moisture in summer, prevent weeds, and prevent waterlogging of the soil.

They are fed with organics and mineral fertilizers. With spring sowing, the soil is fertilized in the fall, with summer sowing - in the spring. Fertilizers are also applied to the garden bed after the autumn harvest. At the beginning of the growing season, you can feed the onion with nitrogen-containing compounds, later nitrogen is excluded from the dressing.


Watch the video: Japan Traditional Pickled Daikon Radish Processing - How to make Pickled Radish


Comments:

  1. Isidro

    Quite right! Exactly.

  2. Whittaker

    I absolutely agree with you. I think this is a great idea.

  3. Segundo

    Noteworthy, it is a very valuable answer

  4. Zulur

    Bravo, you just visited another idea



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