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Garden cress "Danska" /4 kg/
Lepidium sativum L.
Garden Cress "Danska" - Lepidium sativum.
Fresh taste and vitamins without worries!
An early ripe variety (the period from germination to the beginning of economic suitability is 20-25 days) is characterized by very rapid growth. Rosette of leaves 8-10 cm high, number of leaves 10-12. Fresh leaves are used for food, with a pleasant mustard taste, rich in vitamins and mineral salts.
An early maturing herbaceous plant with a pleasant, slightly spicy mustard taste. The young shoots are used to make salads, sandwiches and seasonings for soups and meats. Harvest is obtained after 12-15 days, by cutting the plants with scissors.
Watercress is a cold-resistant crop that tolerates partial shade. It can grow in open ground, under film shelters, as well as in a pot culture on a window. Gives the earliest greens - 15-20 days after sowing. For normal development, fertile soil and moderate moisture are required. In the conditions of a long summer day and high temperature, it quickly stems, therefore, it is sown in open ground as early as possible, as soon as the soil ripens, every 7-10 days until hot, dry weather sets in. Sow to a depth of 1.5-2 cm with a distance between rows of 10-15 cm. The distance between plants after thinning is 6-8 cm. Resume crops at the end of summer.
Its agricultural technique is simple. Sow as soon as the snow melts. Seedlings appear in 4-8 days. Then it can be sown every 10-15 days and thus create a kind of green conveyor. In winter, watercress is grown on windowsills in pallets and even in saucers. As a substrate, filter paper saturated with water is used.
Seeds are sown in a heap, covered with a film or glass, put in a warm place for germination, then transferred to a windowsill and make sure that the substrate is always wet.
Cut off every 10-15 days. They use fresh watercress, for making salads, decorating sandwiches with it, adding it to soups, fish, meat and stew mixed with other vegetables, cook spicy green butter, and sour cream with it.
Growing conditions.
Sowing to a depth of 0.5-1 cm. Seeds germinate in 2-3 days.
The culture is unpretentious, cold-resistant, moisture-loving and grows well on various soils. It is recommended to place it in damp and semi-shaded areas. From April to September, they are grown in open ground, the rest of the time - indoors, on the windowsill.
Watercress is used instead of salt, it makes it possible to almost painlessly switch to a salt-free diet. This is an annual, very early ripening and cold-resistant crop that forms a rosette of tender, succulent leaves. Already 10-15 days after sowing, the plant can be consumed. A valuable feature of watercress is its high resistance to insufficient lighting. In combination with precocity and cold resistance, this makes it possible to have products year-round from the open, closed ground and even indoors.
Leaves and young shoots of watercress have a spicy taste and contain a large number of nutrients. First of all, these are vitamins C, B1, B2, B6, PP, K, carotene, mineral salts of potassium, calcium, iron, phosphorus, sodium, magnesium, sulfur, iodine, sugar and other carbohydrates, proteins, phytoncides, mustard oil. It is especially useful for children and the elderly.
Watercress improves appetite, strengthens the nervous system, improves thyroid function, cleanses the blood and prevents anaemia, diathesis, beriberi, and skin rashes. Just like seafood and horseradish, watercress can be consumed when exposed to radioactive radiation, since it contains a lot of iodine, which prevents the accumulation of radioactive iodine in the body.
Watercress is one of the earliest outdoor lettuce plants.
Fresh taste and vitamins without worries!
An early ripe variety (the period from germination to the beginning of economic suitability is 20-25 days) is characterized by very rapid growth. Rosette of leaves 8-10 cm high, number of leaves 10-12. Fresh leaves are used for food, with a pleasant mustard taste, rich in vitamins and mineral salts.
An early maturing herbaceous plant with a pleasant, slightly spicy mustard taste. The young shoots are used to make salads, sandwiches and seasonings for soups and meats. Harvest is obtained after 12-15 days, by cutting the plants with scissors.
Watercress is a cold-resistant crop that tolerates partial shade. It can grow in open ground, under film shelters, as well as in a pot culture on a window. Gives the earliest greens - 15-20 days after sowing. For normal development, fertile soil and moderate moisture are required. In the conditions of a long summer day and high temperature, it quickly stems, therefore, it is sown in open ground as early as possible, as soon as the soil ripens, every 7-10 days until hot, dry weather sets in. Sow to a depth of 1.5-2 cm with a distance between rows of 10-15 cm. The distance between plants after thinning is 6-8 cm. Resume crops at the end of summer.
Its agricultural technique is simple. Sow as soon as the snow melts. Seedlings appear in 4-8 days. Then it can be sown every 10-15 days and thus create a kind of green conveyor. In winter, watercress is grown on windowsills in pallets and even in saucers. As a substrate, filter paper saturated with water is used.
Seeds are sown in a heap, covered with a film or glass, put in a warm place for germination, then transferred to a windowsill and make sure that the substrate is always wet.
Cut off every 10-15 days. They use fresh watercress, for making salads, decorating sandwiches with it, adding it to soups, fish, meat and stew mixed with other vegetables, cook spicy green butter, and sour cream with it.
Growing conditions.
Sowing to a depth of 0.5-1 cm. Seeds germinate in 2-3 days.
The culture is unpretentious, cold-resistant, moisture-loving and grows well on various soils. It is recommended to place it in damp and semi-shaded areas. From April to September, they are grown in open ground, the rest of the time - indoors, on the windowsill.
Watercress is used instead of salt, it makes it possible to almost painlessly switch to a salt-free diet. This is an annual, very early ripening and cold-resistant crop that forms a rosette of tender, succulent leaves. Already 10-15 days after sowing, the plant can be consumed. A valuable feature of watercress is its high resistance to insufficient lighting. In combination with precocity and cold resistance, this makes it possible to have products year-round from the open, closed ground and even indoors.
Leaves and young shoots of watercress have a spicy taste and contain a large number of nutrients. First of all, these are vitamins C, B1, B2, B6, PP, K, carotene, mineral salts of potassium, calcium, iron, phosphorus, sodium, magnesium, sulfur, iodine, sugar and other carbohydrates, proteins, phytoncides, mustard oil. It is especially useful for children and the elderly.
Watercress improves appetite, strengthens the nervous system, improves thyroid function, cleanses the blood and prevents anaemia, diathesis, beriberi, and skin rashes. Just like seafood and horseradish, watercress can be consumed when exposed to radioactive radiation, since it contains a lot of iodine, which prevents the accumulation of radioactive iodine in the body.
Watercress is one of the earliest outdoor lettuce plants.
Eng.: Garden Cress. Bot.: Lepidium sativum.
