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Cucumber "Formule" F1
Parthenocarp salad cucumber "Formule" F1.
Very good even for autumn growing.
An early and very high yielding Beth Alpha type parthenocarpic cucumber.
Very early parthenocarpic hybrid, intended for all-season cultivation in glass and film greenhouses.
Plant of average power. The fruits are uniform, cylindrical, dark green with a smooth and dense surface, not forming necks.
Perfectly stored, without losing commercial qualities during transportation.
Suitable for growing fruits of medium length (from 16 cm to 24 cm).
This hybrid is perfectly adapted to short days and low light.
Very good even for autumn growing.
An early and very high yielding Beth Alpha type parthenocarpic cucumber.
Very early parthenocarpic hybrid, intended for all-season cultivation in glass and film greenhouses.
Plant of average power. The fruits are uniform, cylindrical, dark green with a smooth and dense surface, not forming necks.
Perfectly stored, without losing commercial qualities during transportation.
Suitable for growing fruits of medium length (from 16 cm to 24 cm).
This hybrid is perfectly adapted to short days and low light.
* "Mura tura" (fermentation of a special vegetable mixture in Finnish).
The recipe is given for a ten-liter container: 1 kg of large cucumbers, 1 kg of red tomatoes, 0.5 kg of carrots, 0.5 kg of root celery, small heads of cabbage, small heads of cauliflower or broccoli with a total weight of 1 kg, 0.5 kg of boiled beans, 0.2 kg of leaf beet stalks, 0.5 kg of onions, 0.2 kg of corn, 0.5 kg of sweet pepper, 0.1 kg of dill, 2 tbsp. l. mustard seeds, 2 tbsp. l. coriander, a few pieces of horseradish, 25 g of salt for every liter of water, 0.25 liters of sour milk or whey.
1. Rinse and peel vegetables, cook beans.
2. Cut the peppers, remove the seeds, cut the cabbage into large pieces.
3. Cucumbers cut into slices, tomatoes cut into four parts.
4. Put the vegetables tightly in a bowl, sprinkling with salt and seasonings and watering with milk or whey.
5. Put oppression on top of the vegetables, cover the container with a lid and ferment the vegetables for 12-13 days at room temperature, then transfer to a cold place for storage.
Such fermentation is made from the remains of vegetables of the last harvest before the onset of frost (process vegetables immediately after harvest).
