2 Review (s)

  1. Summerman, gardener and gardener (anonymous)

    Japanese salad turnips (kabu, kokabu, kabuna) are little known in our gardeners. In all its varieties, both tops and root crops are equally edible. Japanese turnip contains almost no mustard oils, so it tastes much sweeter and more tender than ordinary turnip. Kabu is also different in size: it is much smaller than its European cousin - from 4 to 8 cm in diameter.

    Salad Japanese turnip has a number of undoubted advantages. She has a rich vitamin composition, hastened. Salad and leaf varieties ripen especially quickly - their growing season is from 21 to 60 days. Japanese turnips are shade-tolerant and cold-resistant, withstand frosts of -3 ° C. Some varieties (for example, Geisha) grow in poor lighting conditions, even on winter windowsills. Resistant to flowering. Varieties: Snow Maiden, Snow White, Sapphire, Selek-ta, Tokyo.

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  2. Olga CHEPIKOVA, Orel

    My grandmother told me in her childhood that the turnip should be sown either in early spring, or in summer, after Petrova day (12 July). Even one of the popular varieties of this vegetable is called Petrovsky. This is an early variety, as early as 2-2,5 months after the emergence of sprouts, you can start pulling out golden-yellow succulent roots. They are very tasty!
    For the summer sowing is also suitable Geisha. The plants have smooth leaves, so when thinning, I do not throw out unnecessary shoots, but add vitamin "tops" to salads. For the original, slightly elongated shape and white-pink color I like the brand Comet. A orbit is good because it is well kept.

    In the summer I plant my turnip where peas grew. I do grooves in the garden at a distance of 25 cm. I mix seeds with water, I put it into my mouth and then blow it into the garden. So the planting turns out uncontracted (but here you need skill!). In September, I harvest root crops for food. And those who will go for winter storage, dig in the beginning or in the middle of October.

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