The earliest greens in the greenhouse - advises candidate of agricultural sciences
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FIRST GREEN HARVEST IN GREENHOUSE
© Author: Nikolay Khromov Ph.D.
Greenhouses can be used from the end of February, medium (slightly heated) from mid-March, and late (unheated) from late March or early April. Everyone who has a greenhouse usually tries to think about planting in it so that the land is occupied for the maximum amount of time. And before growing the main vegetables, it is quite possible to sow the first greens.
EARLY PETRUSHKA
Since parsley is very resistant to cold, it can be sown very early. But in the greenhouse it is necessary to maintain the temperature at the level of 15-25 degrees.
EARLY SPINAT
The best varieties in the greenhouse are Casta, Prima, Mazurka, Matador, Zimny Garnet, Normal and Virtuoso. Seeds are soaked and left for a couple of days. After this period, the seeds are sown in loose soil. Shoots can tolerate a drop in temperature to minus 8 degrees.
After the emergence of seedlings and before harvesting takes about 20 days.
EARLY SALAD AND Peking cabbage
The best varieties will be greenhouse, they ripen faster. The technology for cultivating these crops in the greenhouse is similar. Planted in rows every 20 cm, seeding the seeds to a depth of 1 cm. Subsequently, the temperature in the greenhouse is maintained at 6-18 degrees.
After about three weeks, both the lettuce and Beijing cabbage will be ready for harvest.
EARLY DROP
Before sowing, the seeds are soaked and sprouted.
Ensure that in the greenhouse after sowing the seeds for a couple of days the soil is moist, then it will be possible to harvest in 35-40 days.
EARLY REDIS
The best greenhouse varieties of radish are Helro, Verano, Warta, Silesia, Sax and Robino.
Radish seeds germinate already at 2-3 degrees above zero, while seedlings can withstand temperature drops to minus 4 degrees. As a rule, seedlings appear on the 3-4th day.
And the more often you water this vegetable, the tastier it will be.
EARLY GREENING IN OUTDOOR AND GREENHOUSE - TIPS AND FEEDBACK
VITAMIN GREEN FROM SNOW TO SNOW
Everyone knows the first vitamin greens, chives, batun, shallots. But even more benefit can be obtained by having wild garlic, fragrant onions, Suvorov, slime. They appear from under the snow and give greenery until next winter.
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Slime
So named because of the abundance of mucus inside the flat leaves. The leaves are juicy, soft and fragile, with a pleasant spicy taste and garlic smell. They don't lie down for a long time.
In spring, it begins to grow in April, the leaves do not coarsen until late autumn. During the summer, four cuttings are carried out with an interval of 15-20 days.
A hardy perennial. Grows well in any fertile soil. Withstands frosts down to -30°C. Relatively drought tolerant. Propagated by seeds and division of the rhizome.
With a lack of moisture, the leaves become coarse and bitter. The plant shoots late: in mid-late July. Seeds ripen at the end of September.
Due to the high content of iron salts, slime is very useful for anemia. It is recommended for gastrointestinal diseases, when onions are contraindicated. Juicy leaves along with bulbs are added to various dishes and used for salting.
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Luk Suvorov
It belongs to the Anzu group. It appears directly from under the snow at first in the form of pinkish sprouts, which then turn into large, wide, long leaves. Suvorov's onions and other types of anzurs give greenery before the onset of heat and please with their flowering for a long time, so they are also valued for their decorative qualities. In central Russia and in the north-west, these onions begin to grow from mid-April, the end of the growing season falls on June. Very winter hardy.
Anzura are recognized natural antioxidants. Ascorbic acid in them is much higher than that of tubular green onions and onions. There is evidence that Suvorov's bow is useful for head diseases, can improve eyesight, helps against colds and strengthens the stomach. However, due to the presence of steroidal saponins in it, a doctor's consultation is necessary.
Large, flat-round bulbs are eaten baked, boiled in honey.
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Cheremsha
Ramson, or bear's onion, has a slightly garlicky taste. Propagated by seeds, which must be sown in the fall. Seed germination is poor, difficult to germinate, need long stratification. Better to grow in the shade.
Wild garlic can also be propagated vegetatively by planting delenki in the spring. In the Northwest, it grows poorly, as it does not tolerate winter thaws, although it is winter-hardy itself.
The bulb, stem and leaves are eaten. Wild garlic even has more vitamin C than garlic, so it is especially useful to eat it raw.
They use wild garlic both boiled and fried, and for harvesting for the future - dried or salted.
Like any onion, wild garlic contains many useful substances and has bactericidal properties.
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Onion fragrant
The leaves are flat, dark green, similar to the leaves of a narcissus. Unlike other onions, they have little fiber, so they are always tender. The taste of greens is slightly spicy, with a hint of the smell of garlic. In China, flowers are also used as food, which contain a large amount of vitamin C.
In the first year, plants form 2-3 shoots with 3-5 leaves, in the third year - 5-8 shoots. Every year the number of leaves increases significantly.
Grows from April to October. Arrows appear in August, blooms in August-September, seeds do not ripen in the middle zone of the country. It is better to propagate by dividing the bush.
The fragrant onion is drought-resistant, heat-loving, tolerates up to -45 ° C with a small cover of snow.
The plant has a choleretic, diuretic and capillary-strengthening effect. They are consumed fresh, salted, marinated and used as seasonings for meat dishes.
© Author: Timofey Seredin, Candidate of Agricultural Sciences, vegetable grower
See also: Early vegetables in the greenhouse - table memo from the agronomist
EARLY VEGETABLES AND GREENS IN THE GREENHOUSE - VIDEO
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About the greenhouse. First, I plant early greens and mustard in the last days of March, and in May I plant tomatoes and cucumbers there. I don’t plant peppers and eggplants, because they grow one and a half meters in height, and there is almost no harvest.
I am very pleased with the tomatoes: they are always tasty and sweet. There are no problems with them; there is no need to cover them, as in open ground, they are easy to tie up, and the wind does not break them.
I concluded that there is no need to bury mulch in beds with tomatoes. In such a bed (with mulch buried in the fall) many fruits with blossom-end rot were born. And in the open ground, in the same bed with peppers, there were a lot of rotten fruits.