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2 Review (s)

  1. Summerman, gardener and gardener (anonymous)

    The onion was a success, but it ripened ahead of time - apparently, the heat also played a role. But the bulbs quickly filled up and grew very large. And so that they do not boil (I always have bulbs on top of the soil), I covered all the beds with onions with span bond. And again, well done for doing this - for many, it just boiled, became transparent. Of course, it will not be kept. I planted onions from sets and seedlings from seeds, and from seeds as many as seven varieties. What a chic he grew up, especially Yalta. Extraordinarily sweet! And all thanks to the intense heat. It turns out that the hotter it is, the sweeter it is.

    But the garlic upset me: I have never seen such a bad harvest. The seed material was excellent, which means that the heat is also to blame. He almost immediately switched from winter to summer, and it is in the spring that garlic increases the vegetative mass, so the heat affected the size of the heads. Yes, and it began to dry out before a week or two. But what is, is, let's say thanks to him.

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  2. Elena ZELENSKAYA, Pavlograd

    Loss of garlic
    Many complain that garlic quickly grows during storage, giving green shoots, becomes sluggish. I prun and burn the roots of winter garlic on a gas burner and then store it in an old saucepan - losses
    no! At the bottom I fill in a large salt layer in 3 cm and lay rows of garlic on it, then salt again, and so on. I keep the pot in the cellar (although the garlic will be well preserved under the bed or the closet). And I'm doing a simple work.
    GARLIC PASTA
    I purify 200 g of garlic, put it in a blender, add 50 ml of olive oil and mix everything until smooth mush. The resulting paste is added to a glass jar and stored in a refrigerator. I use it as necessary, like garlic. The paste lasts a long time, without losing its medicinal qualities and aroma. Yes, and add it to the dish very easily.

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