Marjoram radish: planting
Margelan radish is not only tasty and tender, but also quite healthy root vegetable. It contains a huge amount of fiber and minerals that have a beneficial effect on human health. In addition, this vegetable variety is one of the most unpretentious to care for, which is another plus.
Planting rules for margelan radish
The fruits of this variety ripen very quickly, therefore, before deciding on a planting date, you need to understand for what purposes the cultivation is carried out. The earliest month for sowing is May. If you plant a radish earlier, it will not bear fruit, and all your strength will go into bloom.
Margelan radish has many beneficial properties
The landing dates for the middle lane are determined as follows:
- For the purpose of eating immediately after harvest, the planting period is from May 1 to May 15.
- For the purpose of long-term storage and processing for the winter – the planting period is from 1 to 15 July. For more southern regions, this period extends to August.
The vegetable is planted with seeds in open ground. Pre-soaked seeds sprout already on the 5-6th day, dry seeds on the 7-8th.
You can choose any planting scheme for a root crop. In rows, every 15-20 cm from each other and at least 60 cm in the aisle, with a depression of 1,5 cm. Holes of 3-4 seeds in each, with the subsequent removal of the weakest seedlings.
All landings are covered with foil. It is recommended to fertilize with compost, and when the first shoots appear – with ash.
When to remove Margelan radish?
The main rule when growing this type of radish is not to let it outgrow. Untimely harvested root vegetables become empty inside, lose juice and taste.
Depending on the date of planting, the ripening period can be tentatively assumed. So, seeds planted in May will yield a harvest by the end of July, and July plantings can be harvested in September.
Before you start harvesting, you can selectively check the ripeness of the fruit by digging up a few pieces. It is recommended to crush the tops a few days before digging out vegetables in order to speed up their drying.
After harvesting, the tops are cut from the radish with a sharp knife. The root crop is left for several hours for drying and subsequent sorting. All small or too large fruits are recommended to be processed or eaten as soon as possible. For long-term storage, medium-sized vegetables are suitable.
For the winter, the radish is stored in the cellar. It is sprinkled with sand or placed in plastic bags with many holes for better air circulation.
Unpretentious, early ripening radish will be a great addition to any salad or hot dish. With proper collection and storage, it will retain all the nutrients and will delight you with fresh taste and aroma throughout the winter.