TURNIP, RUTANETTE AND PARSNIP - FORGOTTEN VEGETABLES, DIFFERENCES IN GROWING
© Author: Nikolai CHROMOV
Turnips and rutabaga will be a good, and most importantly, inexpensive addition to the vegetables familiar to all - cabbage, carrots, beets, onions ... And, of course, the advantage of these root crops is storage: they lie until next year, almost until the new harvest. Yes, and grow them on your site is very simple.
AGRICULTURAL TECHNIQUE OF THE TURNIP
She was completely forgotten from the word, but only 40-60 years ago she was grown everywhere in our country. Turnip came to us from the north and is the closest relative of cabbage, grows just fine and always yields on any type of soil.
There are a lot of varieties of this root crop, you can choose any color, shape, taste.
Turnip does not like extreme heat, so it is a welcome guest in cold regions. not in care
demanding, in just two months it will be possible to harvest. If you are a resident of the center of the country, then you can easily collect two or even three crops in a season. If you are a resident of the south, then no more than two crops when sown in early spring and towards the end of summer or early autumn.
Not everyone knows that turnips can eat not only the root itself, but also the green mass. Well, also not everyone knows that small turnip roots are much tastier and more tender than large ones.
For those who have never seen a turnip, it will be difficult to distinguish it from a turnip - they are like twin brothers, however, the turnip does not have small root crops, and the flesh of the turnip is orange, these are the main differences.
It is generally accepted that the root vegetable is a natural or artificial hybrid between a turnip and a wild type of cabbage, which the Swedes received or discovered only three hundred years ago.
Rutabaga, like turnips, loves cool regions, where it is unusually tasty for such an ordinary vegetable. More time passes from sowing to harvesting - up to three months, while it is important to calculate the time of sowing so that you can harvest the crop as late as possible in autumn, then you can save it for up to six months.
AGRICULTURAL TECHNIQUE OF PASTERNAK
Vegetable for the laziest.
Sometimes you can inherit parsnips, say, in the garden at your grandmother's house or when buying an old dacha. There are areas completely overgrown with parsnips.
The plant, if not controlled, grows very quickly and becomes a weed.
Parsnips and carrots are the closest relatives, while the first root contains much more sugar than the second.
Parsnip greens are more like parsley, both in appearance and taste.
It is important not to rush to harvest the parsnips, it is better to leave the crop in the garden until frost, then the root crops will be much tastier and much healthier. The root crop can be boiled, baked, used as an additive in soup and borscht, and also added to a salad.
Reference by topic: Sowing parsnips and caring for them outdoors
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