A variety of perennial onions is intended for harvesting leaves as well as for bunching. Sowing should be carried out from spring to mid-July, harvest from later sowing is in the following year.
The first harvest of green tops can be expected already in the early spring.
A number of seeds in 1,0 g = 350-400.
* It's nice to get leaves of vegetable greens from the garden in early May. First of all, these will be bows: bunching onion, chives, Siberian garlic. A little later, you can cut off the tops of fragrant tarragon. These vegetables are perennial.
Anyone who sows the seeds of garden cress and leaf mustard in early spring will receive a vitamin gift from them in just three weeks. Re-sowing in 10-12 days is better to have this refreshing greenery on short autumn days: in summer, such plants shoot quickly.
Take a closer look at borage, which has the scent of fresh cucumber. This plant has bristly-hairy leaves, and only young leaves are eaten when there is no pubescence yet. Borage leaves are a seasoning for various dishes; they are also chopped into mixed salads and kvass. Cucumber grass is also valued as a remedy, it is used to treat articular rheumatism, catarrhs and some skin diseases.
A month after germination, parsley, dill, cilantro are cut off, repeating crops for new fresh herbs every two weeks.
Parsley greens can also be obtained in early spring: when sown in summer, it overwinters well. The latest greenery is given by leaf celery and petiole celery.
Celery has a stronger flavour than parsley. It promotes better digestion and has a beneficial effect on the organs of internal secretion, as well as on the nervous system. It is one of the proven remedies for gout and rheumatism. Its leaves are rich in ascorbic acid and carotene. Celery greens are an excellent seasoning for meat dishes, and root celery are used for forcing at room conditions in the winter-spring period.
In terms of nutritional value and healing properties, green vegetables are a real spring of health. Use it all year round, and cheerfulness will not leave you.
Green vegetables help maintain the alkaline-acid balance in the body, disturbed by excessive consumption of protein foods, bread and cereals.
Alkaline-acid balance prevents the deposition of salts, eliminates the ageing of the body. A complex of pectin (jelly-forming) substances in combination with fibre stimulates the action of the intestines and contributes to the removal of excess cholesterol from the body.
Eng.: Bunching Onion, Wintry green onion, Welsh Onion (Cong-Bai). Suom.: Pillisipuli, talvisipuli. Sven.: Salladspurjo. Bot.: Allium fistulosum L.