2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Celery (they are also umbrella) includes not only such popular crops as celery and parsley, but also parsnips. They are biennial plants. And although the cultivation process is similar, they also have their own characteristics
Parsnips for aromatic dishes
Parsnip is also used as a vegetable for soup, can be eaten stewed or as a spicy seasoning in various sauces. But it is also eaten fresh. It is perfect as a side dish for meat.
For storage in winter, parsnips are dried and salted. Although, since it belongs to the most cold-resistant of all celery crops, it therefore tolerates winter well in open ground, provided there is a persistent snow cover.
When parsnips are grown in the first year, the root crop itself is formed. The optimal sowing method is in the winter. It is sown in November with dry seeds.
Healthy. Under winter crops, the crop emerges in early spring immediately after the snow melts. In this case, its yield increases significantly.
When planting, parsnips are placed in a ratio of 45-50 plants per 1 square meter. Then it remains to remove weeds, thin out and water. Do not forget about fertilizing with mineral fertilizers, among which potash fertilizers usually predominate. Parsnips are harvested by digging in with a pitchfork or a shovel.
Dancing parsley - parsnip girlfriend
It is a spicy biennial plant. It also has an increased ability to withstand cold. She has a thick bunch of rosettes of greenery, but the fragrant root is also used in cooking.
The cultivation technology is quite similar to parsnips. Harvested with the root after late cabbage, that is, somewhere in November before the first frost. It is removed from the soil by whole plants, and the old yellowed leaves are removed. And they store parsley in basements or underground, putting them in boxes with soil.
Healthy. Small root vegetables are excellent raw materials to provide yourself with fragrant herbs in the cold season. They are used for forcing greens in winter in warm rooms.
Do not spare a place - this celery
Perhaps the most spicy of the mentioned plants. For its peculiarity, the vegetable culture is singled out as a separate species with a telling name - fragrant or fragrant celery. The unique aroma of celery provides a high content of essential oils.
There are several types of celery:
• root;
• sheet;
• and petiolate.
Therefore, do not be surprised if, upon first acquaintance with this vegetable, instead of a dense root crop, you see greens with thick petioles.
Celery is a late ripening culture. Unlike parsnips and parsley, which are propagated by sowing seeds in open ground, growing celery will have to tinker with seedlings.
Sowing is carried out in the first decade of March, and after 2, 5-3 weeks the seedlings dive. Planting in open ground is carried out after 50-60 days. This time falls in May. At the same time, it is desirable that organic fertilizers were previously applied on the site at the rate of 6-8 kilograms per 1 square meter of sowing. Plant seedlings correctly at a distance of 30x18-20 cm.
In stalked celery, bleached stalks are eaten. So that they do not turn green, for this, the plant begins to huddle high 2-3 weeks before harvesting. Such petioles lose bitterness and significantly reduce the content of essential oils, which are distinguished by a pungent odor and pronounced taste. But if you don't want to bother with hilling, this work can be avoided by choosing self-bleaching varieties for sowing.
Celery is also harvested whole (whole plants). The petiole and leaf are stored as usual - in a cool, dark place. But as for the root, after harvesting its roots are cut off and stored in wet sand.
Healthy. In winter, the smallest celery roots can be planted in boxes with normal forcing soil. Then the greens growing gradually are cut off as needed.
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