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Woodland strawberry "Di Bosco"
Woodland strawberry "Di Bosco".
A popular variety of remontant strawberries, prized for its unrivaled yield. Does not form whiskers, quickly forms a powerful bush with a large number of inflorescences. Berries, sweet, juicy, aromatic, medium-sized. Fruiting from early summer until frost. The variety is characterized by high winter hardiness, drought resistance and to many diseases and pests. Can be grown as a pot culture at home or on a balcony, then fruiting continues throughout the year.
Strawberries are sown in March-April. The seeds are mixed with sand and evenly spread over a moistened flat surface. Seedlings appear within 30 days. In the phase of 1-2 true leaves, seedlings dive into pots. After the appearance of 6 true leaves, they are planted in the ground with a distance between rows of 25-30 cm, between plants 15-20 cm. Prefers a sunny place and fertile non-acidic soils. Strawberry care comes down to loosening, watering, feeding. The berries are harvested many times as they ripen.
A popular variety of remontant strawberries, prized for its unrivaled yield. Does not form whiskers, quickly forms a powerful bush with a large number of inflorescences. Berries, sweet, juicy, aromatic, medium-sized. Fruiting from early summer until frost. The variety is characterized by high winter hardiness, drought resistance and to many diseases and pests. Can be grown as a pot culture at home or on a balcony, then fruiting continues throughout the year.
Strawberries are sown in March-April. The seeds are mixed with sand and evenly spread over a moistened flat surface. Seedlings appear within 30 days. In the phase of 1-2 true leaves, seedlings dive into pots. After the appearance of 6 true leaves, they are planted in the ground with a distance between rows of 25-30 cm, between plants 15-20 cm. Prefers a sunny place and fertile non-acidic soils. Strawberry care comes down to loosening, watering, feeding. The berries are harvested many times as they ripen.
Remontant strawberry.
* Preservation of the color of vegetables and fruits during canning.
To preserve the color of berries and fruits, a very simple technique is known: you need to add ascorbic acid (vitamin C) at the rate of 1 g of ascorbic acid per 1 kg of product.
Ascorbic acid helps to quickly displace air from vegetables and fruits and thereby preserve their natural color.
The most beautiful jam with a natural color is obtained with the addition of ascorbic acid.
