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Green Sprouting Broccoli "Ramoso calabrese" (18 g)
Prof Pack
Brassica oleracea L. convar. botrytis (L.) Alef. var. cymosa Duch
2.74€
Ex Tax: 2.25€
Ex Tax: 2.25€
Green Sprouting Broccoli "Ramoso calabrese".
An easy-to-grow dietary product.
Medium early variety: from germination to ripening 77-86 days.
Agrotechnics.
The best predecessors are early cucumbers, legumes, onions, roots, annual herbs. You can use both seedling and non-seedling growing methods.
For early production, broccoli is grown as seedlings. Seeds are sown for seedlings at several dates, starting from March 15.
In the phase of 2-3 true leaves, the seedlings are fed. At the age of 40-50 days, seedlings with 4-5 true leaves are planted in open ground.
Seeds are sown into the ground in three terms, starting from the first decade of May. The distance between the rows is 60 cm, between the plants is 20-30 cm.
10 days after planting the seedlings, as well as before the formation of heads, broccoli must be fed. Water this crop as needed.
An easy-to-grow dietary product.
Medium early variety: from germination to ripening 77-86 days.
Agrotechnics.
The best predecessors are early cucumbers, legumes, onions, roots, annual herbs. You can use both seedling and non-seedling growing methods.
For early production, broccoli is grown as seedlings. Seeds are sown for seedlings at several dates, starting from March 15.
In the phase of 2-3 true leaves, the seedlings are fed. At the age of 40-50 days, seedlings with 4-5 true leaves are planted in open ground.
Seeds are sown into the ground in three terms, starting from the first decade of May. The distance between the rows is 60 cm, between the plants is 20-30 cm.
10 days after planting the seedlings, as well as before the formation of heads, broccoli must be fed. Water this crop as needed.
* Vegetarian soup.
You will need:
Broccoli – 300 g
Potatoes – 300 g
Carrots – 100 g
Green peas (frozen or canned) – 100 g
Leek – 100 g
Vegetable oil – 50 g
Ground black pepper - optional
Salt - to taste
Spices - to taste.
Preparation:
Peel the potatoes and cut them into cubes or sticks. Separate the cabbage into inflorescences. Peel the carrots and cut into cubes or slices. Cut the leek into slices.
Place carrots and leeks in heated oil and sauté over low heat.
Place the potatoes in boiling salted water and cook until tender (15-20 minutes).
If the green peas are canned, you can add them as soon as the water boils again after adding the potatoes. If the frozen one is purchased, then it is placed 5 minutes before the potatoes are ready, if your own, then a little earlier - 7-8 minutes.
Once the potatoes are cooked, add broccoli and fried vegetables to the pan, bring to a boil, add spices.
Cover with a lid, remove from heat and let simmer for 10-15 minutes.
Grinded walnuts will give the soup an original taste. If for health reasons it is not recommended to add fried ingredients, then carrots and onions can be boiled together with potatoes without sautéing.
Important: properly prepare vegetable broth for vegetarian soup. It is cooked from potatoes, onions, carrots, cabbage, celery root, parsley and other vegetables. Vegetables cut into large pieces are poured with well-heated water and boiled under a lid over low heat for about half an hour. After turning off the heat, let it brew for 15-20 minutes, then the vegetables and herbs will give the broth their maximum taste and aroma.
