Turnip. Care, Cultivation, Reproduction. Vegetables. Roots. Storage. Application. Properties. Plants In The Garden. Photo

Turnip. Care, Cultivation, Reproduction. Vegetables. Roots. Storage. Application. Properties. Plants In The Garden. Photo
Turnip. Care, Cultivation, Reproduction. Vegetables. Roots. Storage. Application. Properties. Plants In The Garden. Photo

Video: Turnip. Care, Cultivation, Reproduction. Vegetables. Roots. Storage. Application. Properties. Plants In The Garden. Photo

Video: Turnip. Care, Cultivation, Reproduction. Vegetables. Roots. Storage. Application. Properties. Plants In The Garden. Photo
Video: How to Grow Lots of Turnips from Seed to Harvest 2024, March
Anonim

Few people remember that our ancestors called turnips, not potatoes, the second bread. It is not without reason that the people put together a fairy tale about the turnip and the last days of September were called "reporez": at this time they were harvesting root crops and sending them to the market in carts.

It was no coincidence that turnip was the main vegetable crop: it ripens quickly, gives a good harvest (sometimes a pood root crop grows), contains easily digestible proteins and carbohydrates, biologically active substances, vitamin C (up to 60 mg%) and carotene. It keeps well and can be eaten fresh all winter. An excellent food for pets, which is why the ancient Greeks and Romans sowed whole fields with turnips.

Turnip
Turnip

© Micha L. Rieser

Until now, they say about the simplest thing: "easier than a steamed turnip." Today, hardly anyone has tried this dish, but before, turnips were cooked only in this way - it's really easy, and it turned out delicious, nutritious, without excess (compared to potatoes) starch. At the same time, all useful substances were preserved, and most importantly, potassium, the loss of which during cooking can reach two-thirds. And if it was already cooked, then "repnu" - a stew with malt or oatmeal, and valuable products did not disappear - passed into broth. They also made "repnik" - steamed turnip with boiled cereals, baked pies with it.

Turnip has a diuretic, antiseptic, anti-inflammatory and analgesic effect, stimulates appetite, improves bowel function. Turnip helps with coughs, chronic bronchitis, bronchial asthma, weakness of the heart muscle. In folk medicine, for frostbite, an ointment from grated turnip with goose fat is applied, and joint pains and aching bones will be removed with poultices from a decoction of turnip with wine.

Turnip
Turnip

© Osopolar

In the view of many, the turnip is flat with a concave bottom, bright yellow or golden in color, with a smooth hard surface, for which it is popularly nicknamed "wax". But different varieties were grown in Russia: European - Milanese violet-headed and Milan red-headed; Central Asian early ripening green-yellow - Namangan and Samarkand local (in the north they are often shot); Central Russian - yellow with greenish and purple spots - Solovetskaya, Petrovskaya Finnish, Petrovskaya Norwegian, Salekhard, North Russian - Karelskaya and Grachevskaya.

Nowadays, three varieties are widely zoned: mid-season (60-80 days) traditional turnip Petrovskaya 1 with roots of 100-150 g each and two salad turnips - Geisha and Snegurochka, in which both tops and roots are edible. The roots of the latter are white, round, sweet and contain almost no mustard oils, which give Petrovskaya 1 a characteristic sharp taste and smell. For this they are called "earth apples". Young leaves are juicy, tender, non-pubescent, contain up to 90 mg% vitamin C, 30 mg% carotenoids and are good as salad greens. Root vegetables of lettuce turnips are poorly stored, but in a winter greenhouse they can be sown already from February.

Turnip
Turnip

© wikioticsIan

Turnips are from the Cabbage family, and should not be placed after radishes, radishes, daikons, cabbages (they have common pests and diseases), but better - after potatoes, beans, cucumbers, zucchini, onions and tomatoes. Although turnip is an undemanding crop, fertile, light loamy, structural soil is better suited for it. On heavy soils, it is sick, grows poorly, gives bitter and tasteless root crops. With a lack of boron (for example, on sandy soils), voids appear in root crops.

The advantages of turnips are cold resistance and resistance to flowers. Usually it is sown in two terms - in early spring and in mid-July (for winter storage). It is better to do this under a marker: it will provide a uniform density of plants and a seeding depth of -1-1.5 cm. Seed consumption -0.2 g per square meter, sowing pattern 5 × 30-40 cm. You can sow in autumn, when the soil will pick up with frost, but increase the seeding rate by 1.5 times.

Turnip
Turnip

© ilovebutter

In the spring, in warm soil, seedlings will appear in three days. At this time, the main thing is to protect the delicate leaves from the cruciferous flea, especially in hot, dry weather. Without waiting for the mass development of the pest, pollinate the plants with ash, in extreme cases, sprinkle with actellik or phytoverm. And, of course, water well, loosen the soil, remove weeds. As soon as root crops begin to form, thin out the seedlings: in thickened plantings, there will be no good harvest, as agronomists say, root crops "run off" - they grow small and ugly.

Turnip must be formed before the first frost, otherwise it will be bitter and hollow. When harvesting, cut the tops so that the petioles remain no more than 2 cm long, and do not touch the roots. If the planting got under frost, wait for a thaw, let it "move away" and only then dig.

Turnip
Turnip

© martine266

Store turnips in small-perforated plastic bags at 98% humidity and 2 ° C. It lies until spring, but the pulp will gradually flabby, the taste deteriorates.

It's a pity, but many do not know how to cook turnips.

For the salad, grate the carrots and turnips, add the chopped parsley and turnip salad and season with butter or sour cream. We advise you to taste the stuffed turnips. Peel the root vegetable, boil, take out the pulp with a spoon, rub it with butter, egg yolks, cream and mix with raisins. Fill the turnips with the prepared mass, bake in the oven.

Author: V. Startsev, breeder.

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