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Garden strawberry "Grandian" F1
Garden strawberry "Grandian" F1.
Surprisingly large berries will be your reward at the height of summer!
The best large-fruited remotant strawberry with high taste. Forms a bush 20-25 cm high.
With proper care, it blooms and bears fruit throughout the season. On the plant at any time you can see flowers, ovaries of varying degrees of development, and ripe berries.
Plants are distinguished by their special growth vigor, disease resistance and increased productivity. Already in the year of sowing, it gives up to 0.8-1.3 kg of fragrant berries per bush.
The berries are dense, tasty, 2-3 cm in diameter. Forms a mustache that immediately begins to bloom. It can be grown as a pot culture, decorative in hanging containers.
Sowing: the first stage is the preparation of the soil mixture: 3 parts of sand are mixed with 5 parts of humus. The humus should be crumbly.
The mixture must be heated in the oven for 3-4 hours, at + 90 + 100 ° С. Sowing is carried out in February-March on the surface of slightly compacted and moistened soil.
A mixture of seeds and sand should be carefully placed on the resulting surface. Care must be taken to ensure that the seeds do not fall into the depths.
Seedlings may appear within 30 days, therefore, to accelerate seed germination, it is recommended to cover the seed box with polyethylene and
put on the bottom shelf of the refrigerator with a temperature of +5 + 7 ° C for 2-3 days.
Then place at +20°C for germination. In phase 1-2 of true leaves, seedlings dive into pots and reduce the temperature to +14+16°C.
After the appearance of 6 true leaves in plants, it is possible to plant in the ground, with a distance between rows of 25-30 cm, between plants 15-20 cm.
Surprisingly large berries will be your reward at the height of summer!
The best large-fruited remotant strawberry with high taste. Forms a bush 20-25 cm high.
With proper care, it blooms and bears fruit throughout the season. On the plant at any time you can see flowers, ovaries of varying degrees of development, and ripe berries.
Plants are distinguished by their special growth vigor, disease resistance and increased productivity. Already in the year of sowing, it gives up to 0.8-1.3 kg of fragrant berries per bush.
The berries are dense, tasty, 2-3 cm in diameter. Forms a mustache that immediately begins to bloom. It can be grown as a pot culture, decorative in hanging containers.
Sowing: the first stage is the preparation of the soil mixture: 3 parts of sand are mixed with 5 parts of humus. The humus should be crumbly.
The mixture must be heated in the oven for 3-4 hours, at + 90 + 100 ° С. Sowing is carried out in February-March on the surface of slightly compacted and moistened soil.
A mixture of seeds and sand should be carefully placed on the resulting surface. Care must be taken to ensure that the seeds do not fall into the depths.
Seedlings may appear within 30 days, therefore, to accelerate seed germination, it is recommended to cover the seed box with polyethylene and
put on the bottom shelf of the refrigerator with a temperature of +5 + 7 ° C for 2-3 days.
Then place at +20°C for germination. In phase 1-2 of true leaves, seedlings dive into pots and reduce the temperature to +14+16°C.
After the appearance of 6 true leaves in plants, it is possible to plant in the ground, with a distance between rows of 25-30 cm, between plants 15-20 cm.
Dried strawberries.
Sort the strawberries, but do not wash them.
Pour a thin layer on a sieve, dry in an oven or stove at +40+50°C, finish drying at +60°C for 2-4 hours.
Frozen strawberries.
Pour one layer of berries (medium and large) on a plate, place in the freezer and leave until completely frozen,
then transfer to jars, seal tightly and store in the same freezer. Before freezing, you can sprinkle the berries with fine sugar.
Strawberry liqueur.
Boil syrup from ripe strawberries, sugar and water. Pour it into bottles and keep in the sun for 10-12 days.
Then strain, mix with 500 ml of vodka and pour into bottles again.
1 kg strawberries, 1 kg sugar, 500 ml water, 500 g vodka.
Strawberry kvass.
Sort ripe small-fruited, intensely colored strawberries, removing damaged berries at the same time, wash, drain,
remove stems and place in an enamel bowl. Pour in water, heat to a boil, remove from heat and leave for 10 minutes.
Strain, add honey, sugar, 1 g citric acid, stir, then strain again and
pour into prepared champagne bottles, filling them 7-10 cm below the edge of the neck and adding 2-3 raisins to each.
Seal the filled bottles, securing the corks on the necks with soft wire or twine,
and take them to a cold room for aging and maturing the kvass. The drink is ready for consumption on the seventh to tenth day.
To speed up the maturation process, keep the kvass after bottling and capping at a temperature of +25+27°C and
take it to a cold room or put it in the refrigerator on the third day. In this case, the kvass is ready on the fourth day.
Kvass can also be made from canned products. Serve cold.
700 ml of water, 250 g of strawberries, 1 tbsp of honey, 4 tsp of sugar, 1 g of citric acid.
Strawberry soup.
Peel and wash the strawberries (put them in a sieve and let them drain), put them in a bowl, sprinkle with some sugar and leave for 6-8 hours.
Boil the remaining sugar with water, pour in the potato starch, let it boil again, add the strawberries with the resulting juice,
stir and cool. Serve with whipped cream.
400 g strawberries, 6 cups of water, 3/4 cup of sugar, 1/2 tbsp of starch, 1/2-3/4 cup of 35% cream.
Milk soup with strawberries.
Sprinkle the strawberries with powdered sugar and put them in the refrigerator for a few hours to release the juice.
Fry the semolina in oil until golden brown, pour in the milk and cook for 3-5 minutes, stirring constantly.
Add starch, previously diluted in cold milk, and beaten egg yolk with sugar to semolina soup,
stirring, bring to a boil, but do not boil.
Add vanillin, rum and egg whites beaten into a stiff foam to the cooled soup and store in the refrigerator until serving.
Then pour the soup into bowls and put strawberries in each.
300 g strawberries, 2 tbsp powdered sugar, 3-4 cups boiled and strained milk, 3-4 tbsp granulated sugar,
1 tbsp semolina, 1 tbsp starch, 1 tsp butter, 1 egg, 1 vanillin powder and 1 tbsp rum if desired.
Strawberry omelette.
Beat eggs with 1 teaspoon of powdered sugar, add milk and salt, make 2 omelettes from this mixture.
Sort and clean strawberries, rinse them and let the water drain.
Divide the berries into 2 parts, put them on the omelettes, roll them up, sprinkle with the remaining powdered sugar and serve hot.
4 eggs, 3 tablespoons of powdered sugar, 3 tablespoons of milk, 1 tablespoon of butter, 150 g of strawberries, a pinch of salt, vanilla.
Pancakes with strawberries.
Mix flour with egg yolks, add sugar, salt, pour in milk, add whites beaten into a thick foam with strawberries and
mix everything well. Bake small pancakes. Serve, sprinkled with powdered sugar and vanilla.
350 g flour, 15 g sugar, a pinch of salt, 3/4 cup milk, 250-350 g small strawberries, powdered sugar with vanilla.
Strawberries with kefir.
Mix kefir, sugar, chopped almonds and cottage cheese thoroughly. Add the prepared strawberries cut in half.
If you are preparing the dish with an electric mixer, you need to grind the strawberries.
2 bottles of kefir, 60 g sugar, 1 bitter almond, 100 g cottage cheese, 250 g strawberries.
