seeds and spicy green herbs are sometimes sold in mixtures, but the grower is desirable to meet with the flavor of each green culture in particular.Start the experiment with delicate lettuce and arugula, then add the mustard salad with a sharp taste, spicy watercress, kale.Growing these plants individually, you learn and appreciate their flavor and aroma, color and texture of the leaves, and eventually be able to make a salad mix, match your preferences completely.
Secrets growing gourmet greens
Green - one of the most popular and easy to grow vegetable crops.They germinate within a week after sowing, and in 4-6 weeks they can already be clean.
Soil quality.Use organic fertilizers.In the spring to make a well-decomposed chicken manure that gives nutrients to plants throughout the season.Most weed beds because leafy develop better in the absence of competition for
seedlings in containers and in open ground.Early salads and greens can be obtained from seedlings grown in a room under a fluorescent light.This significantly prolong the season of consumption of fresh lettuce.
spring once the soil has warmed, sow green cultures in open ground in rows or randomly.Seeds sprinkle a thin layer (less than 1 cm) of lowland peat or light earth.Seedlings usually appear after 4-6 days.
Salad Mizuna mustard varieties and Osaka Purple or Southern Giant Curled enriches the flavor, color and aroma of most green mixture.Its sharpness can soften cream sauce.
Chicory has several varieties, from a small cup-shaped rosette of leaves before the Batavian endive leaves the original corrugated.Both species differ in a characteristic bitter taste and are able to revive the taste and color of any salad greens topped with cream sauce or mayonnaise.
kale valued for its high yield and a very special taste.Stems, petioles and stems of red-purple leaf varieties at Red Russian shredder spread appetizing smell of cabbage.
Chinese kale pak choi forms a delicate leaf stalks with a slightly sharp taste and makes the salad crisp.
Radichchio forms intensely colored and variegated leaves.Choose a hybrid types that form the head in the first year of life and are resistant to rot.To prepare the salad its leaves can be small tear or cut.Sort Indigo grows well in all conditions.
Grade chard Bright Lights throughout the summer provides a bountiful harvest excellent greens.Fragrant bright yellow, pink and red juicy stalks and complements your favorite salads.Young chard leaves can be cut off completely or by letting the plant grow back, collect domestic young adult leaves as they regrowth.
seeding rate.To constantly have fresh herbs to the table, sow seeds every two - three weeks.For the convenience of cutting the seeds are sown in rows with spacing of 15-20 cm. The leaves are cut, when the green reached the desired size.If you prefer larger plants to thin out seedlings, leaving the strongest.The green can be grown to late autumn - in cool weather the flavor of most of them is reinforced.
correct watering.The green will grow faster and will have a more delicate flavor, if the soil is constant, but moderate to moisturize.Immediately after sowing seal the surface of the soil to ensure contact with the ground seeds and carefully pour from a watering can or sprinkler nozzles via a fine spray.This will prevent contamination of the leaves when watering from above.
cutting.You should not collect too young leaves of greens, because the plants do not have time to even reach their vitamin and aromatic maturity.
Begin cut leaf green 30 days after planting, or when they reach a height of not less than 12 cm. Cut green scissors, leaving the roots in the soil.This will prevent contamination of ground leaves, and many cultures - grow back again, to form the leaves and give a second crop.
"Outdoor Life" №3-2007