To make it not only beautiful, but also useful!
Summer is on its way, and it’s time to get busy with your garden. And so that it is not only pleasing to the eye, but also beneficial, plant greenery in the beds. Our expert Dmitry Lukyanov, an agronomist and vegetable grower and a candidate of agricultural sciences, spoke about simple ways to provide a family with fresh crispy leafy vegetables from May until the first frost.
When planning planting, you need to try to sow so that the sowing of some plants falls at a time when some crops are gaining strength, while others are already pleasing with the harvest.
There are many varieties of this plant, as a rule, 3-4 types of greenery can be seen in the garden. Everyone has their own seeding rules.
Iceberg – loose heads of cabbage with crispy leaves tender to the taste. It is sown at intervals of two weeks from May to the end of August.
Radiccio – red with white veins rather dense head of cabbage with a bitter and spicy taste. It is planted from early May to mid-August.
Romen – loose rosettes with a thick central vein, prized for their delicate nutty flavor. It is sown every three weeks.
Sheet ordinary и curly salad – you can land every two weeks until September.
Lettuce – a loose head of cabbage with a pleasant bitterness. Sowing lasts from May to mid-August.
Gardeners are afraid to grow some very tasty herbs for salad, as if they do not take root here. And in vain, all fears are groundless.
Expensive and fashionable arugula will quickly rise and grow on the garden bed as a lush bush, like a weed. It is sown in the garden bed 4-5 times per season, easily propagates by self-sowing.
Watercress – early ripening, ready within 10-15 days after germination, it can be planted every two weeks. Feels great on the windowsill of a city apartment.
Chard – nothing more than a salad beet with a very beautiful color of petioles and leaves. This plant is even adorned with flower beds, it is so effective. Petioles and leaves are eaten like spinach. Chard is sown like beets – in May, once a season.
Be sure to settle unpretentious perennial greens in the beds. She does not need overseeding and gives a large harvest. Leaves and petioles are canned in jars and frozen, in winter such deliciousness cannot be bought in a store!
Cheremsha – the very first greens, has a mild garlic flavor, and looks like a lily of the valley. It is planted with bulbs, always in the shade.
Sorrel и spinach grow with a lush rosette of succulent leaves. They are planted in spring or before winter if some of the plants are frozen or died.
Fragrant and sour rhubarb it is better to plant with a root cut, but it will also work out with seedlings from seeds. Rhubarb is perfectly stored in the freezer as a preparation for pies and compotes.
Fun fact: in the US and Europe, supporters of a healthy diet buy “Russian cabbage” every day, it is sold in almost any supermarket. And in Russia they never heard of her. This is kale kale or, as it is also called, kale. She is a champion in nutrient content. Among them are vitamins A, C, K, PP, group B, beta-carotene, minerals. In terms of amino acid content, keil is comparable to meat – 200 g of leaves provide the required daily dose of protein. And in terms of the amount of calcium, this vegetable surpasses milk. It also contains omega-3 unsaturated fatty acids, which are essential for brain function and cancer prevention. Cale is not at all difficult to grow: just like ordinary cabbage, with seedlings or seeds. The care is similar.