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Parsnip"Krugly"
New
Parsnip "Round".
A spice for soups and vitamin salads, a valuable dietary product.
Early maturing variety (from full shoots to the beginning of technical maturity 60-110 days).
Root crop weight 100-120 g. Easily pulled out of the soil. Root crop yield 2.1-3.7 kg/m2.
Cold-resistant, moisture- and light-loving, frost-resistant. Not demanding to growing conditions, but grows better on humus-rich, neutral soils.
Variety value: contains essential oils, carbohydrates, vitamins C, B1, B2, PP, carotene, potassium salts, phosphorus, calcium, magnesium. Promotes protein metabolism, stimulates hematopoiesis, improves vision, regulates the liver and nervous system. In fresh and dried form, it is used as a spicy vegetable additive to borscht, salads, vegetable and meat dishes, and for canning. For long-term storage, it is better to sprinkle the root crops with wet sand.
Planting and care.
Sow early in the spring in well-lit areas. 1 gram = 200-300 seeds.
Seeding rate: 0.4-0.5 g / m2. Planting depth 1.5-2 cm. Row spacing 20-30 cm.
Seeds germinate in 3-4 weeks. Seeds germinate slowly. Being a strong consumer of nutrients, parsnips love organic fertilizers applied in the fall. (A long ripening period requires frequent loosening of the soil. Regular watering is necessary, since in case of drought, flowering begins prematurely).
Thin out the seedlings. The distance between the rows is 30-40 cm; between plants in a row - 10-15 cm
Parsnips grow especially slowly during the first 2 months, so they require careful care: loosening, weeding, watering not often, but abundantly (10 liters of water per 1 m2). On hot days, parsnip leaves emit burning essential oils that can cause skin burns, so it is better to care for crops early in the morning or late in the evening.
Root crops are harvested late in the fall, but before the onset of frost. After this, it is recommended to cover the plants with fallen leaves. The roots can withstand severe frosts. You need to dig the roots out of the ground carefully so as not to break them.
Store in sand at high humidity and low temperatures.
A spice for soups and vitamin salads, a valuable dietary product.
Early maturing variety (from full shoots to the beginning of technical maturity 60-110 days).
Root crop weight 100-120 g. Easily pulled out of the soil. Root crop yield 2.1-3.7 kg/m2.
Cold-resistant, moisture- and light-loving, frost-resistant. Not demanding to growing conditions, but grows better on humus-rich, neutral soils.
Variety value: contains essential oils, carbohydrates, vitamins C, B1, B2, PP, carotene, potassium salts, phosphorus, calcium, magnesium. Promotes protein metabolism, stimulates hematopoiesis, improves vision, regulates the liver and nervous system. In fresh and dried form, it is used as a spicy vegetable additive to borscht, salads, vegetable and meat dishes, and for canning. For long-term storage, it is better to sprinkle the root crops with wet sand.
Planting and care.
Sow early in the spring in well-lit areas. 1 gram = 200-300 seeds.
Seeding rate: 0.4-0.5 g / m2. Planting depth 1.5-2 cm. Row spacing 20-30 cm.
Seeds germinate in 3-4 weeks. Seeds germinate slowly. Being a strong consumer of nutrients, parsnips love organic fertilizers applied in the fall. (A long ripening period requires frequent loosening of the soil. Regular watering is necessary, since in case of drought, flowering begins prematurely).
Thin out the seedlings. The distance between the rows is 30-40 cm; between plants in a row - 10-15 cm
Parsnips grow especially slowly during the first 2 months, so they require careful care: loosening, weeding, watering not often, but abundantly (10 liters of water per 1 m2). On hot days, parsnip leaves emit burning essential oils that can cause skin burns, so it is better to care for crops early in the morning or late in the evening.
Root crops are harvested late in the fall, but before the onset of frost. After this, it is recommended to cover the plants with fallen leaves. The roots can withstand severe frosts. You need to dig the roots out of the ground carefully so as not to break them.
Store in sand at high humidity and low temperatures.
1. 1 teaspoon of crushed roots per 1 glass of water, simmer for 10-12 minutes, strain, take 1 tablespoon 4-6 times a day as a diuretic, antispasmodic and pain reliever for sand and stones in the kidneys and bladder, edema, to soften a cold cough and improve sputum discharge.
2. 1-11/2 tablespoons of crushed leaves per 1 glass of water or 1/2 teaspoon of crushed fruits per 2 glasses of water, boil for 10-12 minutes, strain. Take 1 tablespoon 4-6 times a day for the above-mentioned diseases.
3. 2 tablespoons of crushed roots per 1 glass of boiling water, insist. Take 1/4-1/3 cup of infusion with sugar or honey 3-4 times a day 30-40 minutes before meals to improve appetite, as well as in case of general loss of strength and during the recovery period after illnesses that significantly weaken and deplete the body.
4. Juice from parsnip roots: take 1 teaspoon 3 times a day as the above remedy.
