How to grow patissons? Top dressing, benefits and where to plant (Belgorod)
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PATISSON, OR DISCULATED PUMPKIN
Most often, gardeners prefer zucchini over squash. But they, it turns out, contain much more valuable nutrients compared to zucchini. Especially a lot of potassium, calcium, phosphorus, magnesium and iron in patissons. And the content of vitamin C just rolls over!
Due to the huge amount of dietary fiber, regular consumption of patissons helps to remove toxins and other toxic substances, helping to cleanse and improve the body, as well as reduce bad cholesterol and restore microflora.
Patissons treat anemia, kidney disease, and prevent salt deposition. They are also useful for peptic ulcers, as they have an alkaline reaction. Patissons are perfectly digestible, useful to everyone without exception - pregnant women, the elderly and children.
Previously, I also underestimated the squash, so zucchini grew mainly in my garden. But last season she completely changed her mind about this plant. I was simply captivated by the original appearance, yield and unusual taste of squash. Their pulp is tender and crispy, tastes like artichoke and asparagus at the same time, and in canned and boiled form - porcini mushrooms.
Patisson - a bush variety of hard-barked pumpkin, so sometimes patissons are also called dished gourds. The original shape of the fruit attracts both children and adults. Squash fruits can have the most bizarre shape: cup-shaped, plate-shaped, bell-shaped, disc-shaped, with wavy or even edges. The color of the patissons is also pleasing, they are white, cream, yellow, green.
PLACE FOR PATISSON LANDING
When growing patissons, I try to take into account all their preferences. I choose a place for planting after such predecessors as potatoes, onions, cabbage. I do not plant squash after or next to other plants of the Pumpkin family (zucchini, crookneck, hard-barked and ornamental gourds), since they are easily cross-pollinated.
Therefore, if there is a desire to collect your squash seeds, then you need to take care of the spatial isolation of plants. Growing squash in the same place where other pumpkin crops grew is not recommended for the reason that they have the same diseases and pests. Pathogens after the previous crop may remain in the soil, therefore it is recommended to return the squash to the old place no earlier than after 4 years.
PATISSONS NEED LIGHT
Squash is a more heat-demanding culture than zucchini and pumpkin, and is also very photophilous. Therefore, I choose the sunniest place for them, protected from strong winds. The root system of plants should always be warm. Squash develops best at a temperature of 20 ... 25 ° C (at temperatures below 12 ° C, their development stops).
See also: The earliest and latest squash - sowing and care
WHEN TO SOW PATISSONS?
I sow squash in the second half-end of May, when the soil warms up to at least 10 ° C, immediately into open ground. Plants are stronger and more resilient than those sown for seedlings. I pre-spill the wells with water. I lay out 2-3 seeds in each, deepening them by 3 cm. After the appearance of sprouts, I leave the strongest one. I arrange the rows from east to west, in which case they warm up better.
FEEDING PATISSONS
Patissons grow well and delight with crops on cultivated, fertile, loose soils with neutral acidity. I have been trying to cultivate the soil for this crop since autumn (I dig, I bring in humus - about 5 kg per 1 sq.m).
Patissons do not like acidic soil, so it must be deoxidized. To do this, lime, chalk or dolomite flour are added in the fall.
Patissons consume more nutrients than pumpkins and zucchini, so it is advisable to feed the plants several times during the season (especially on poor soils). In early spring, you can additionally add nitrophoska (50 g per 1 sq.m), and before flowering - a solution of complex mineral fertilizer (20 g per 10 l of water). During the formation of the ovaries, it is good to use organic matter (for example, an infusion of bird droppings -1:20), and during the fruiting period every two weeks - phosphorus-potassium fertilizers (15-20 g of superphosphate and potassium sulfate per 1 sq.m).
The root system of patissons consists of a tap root and adventitious roots. With a lack of moisture, the plants, of course, will not disappear, since a powerful root system will extract moisture from the deep layers of the soil, but the yield will significantly decrease. I try to water the squash regularly (I use water heated in the sun), as they are very moisture-loving. I do this carefully so that the drops do not fall on the leaves and ovaries. Watering during flowering and fruit set is especially important. If it is not possible to regularly water the plants, it is better to mulch the soil around them.
Before flowering, I pile up the plants to form additional adventitious roots. If the plants have grown too much, you can pinch their growing point. This technique promotes the outflow of nutrients into the fruit and speeds up the start of harvest.
I harvest in June.
In squash, greens are valued primarily, fruits in technical ripeness (usually it occurs 35-50 days after germination). For conservation patissonchiki can be plucked for 3-5 days. For eating (they can be boiled, fried, baked, stuffed, marinated), it is better to use 7-day. It is during this period that patissons have the most delicate taste: their peel is tender, thin, the seeds inside are not yet felt, as they have not had time to ripen.
Young ovaries must be regularly removed from the end of June. They should not be allowed to overripe: the more often the squash is plucked, the more female flowers and new fruits are formed.
Biological ripeness in patissons occurs, as a rule, in 100-120 days. Their pulp and peel at this time coarsen, I leave such fruits for seeds.
Not everyone knows that squash can be stored until a new harvest at room conditions. To do this, ripened fruits are removed along with the stalk at the end of the growing season.
Reference by topic: Growing squash in the Moscow region - varieties, planting and care
GROWING PATISONS - VIDEO
© Author: Yuri Kupina, Belgorod region. Author's photo
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