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3. Romaine salad
The legendary Roman salad, or romaine, can be easily recognized not only by the elongated, elongated shape of the head of cabbage, but also by its unique taste. Romaine (Romano), despite the status of the head lettuce, has rightfully earned the status of a separate variety. Elongated obovate leaves are located vertically, almost smooth, painted in dark green color, form large, but loose heads of cabbage up to 40 cm high and weighing up to 250 g.
The use of romaine lettuce in cooking
Roman is used not only in the legendary Caesar salad. It is great for sandwiches and sandwiches, all appetizers and salads with fermented milk dressings.
Sowing dates for romaine lettuce
Romaine lettuce in the middle lane is mainly cultivated as an autumn salad with sowing at the end of July, but it can also be grown for harvesting in summer (seeds are sown in early to mid-spring, as soon as the soil warms up). The optimum temperature for the emergence of sprouts is 4-5 degrees Celsius, but its absence during pre-autumn sowing compensates for the coolness during growth. For collection in spring, seeds are sown for seedlings in early March.
The necessary conditions
Roman salad prefers loams, light and nutritious soils and intense lighting.
Sowing romaine lettuce into the soil
Romaine seeds are buried by 1.5 cm, when sowing they try to scatter them quite rarely. Thinning is carried out after the release of several true leaves, first leaving one plant every 10 cm, and as it grows - after 25 cm.
Growing romaine lettuce through seedlings
The seeds are soaked before pecking. They are sown in peat or paper pots in March, kept under normal conditions with regular watering. They are transferred to the ground at the age of 30-40 days, after hardening, planting at a distance of 25 cm between plants.
The specifics of caring for romaine lettuce
Caring for romaine comes down to maintaining soil moisture during a drought, loosening the soil between plants and between rows (the procedure is enough to repeat 2-3 times) and the mandatory removal of weeds. If growth retardation and poor head formation are observed, it is permissible for the plant to be fertilized with complex fertilizer.
Harvesting and storage
The harvest of Roman lettuce is carried out on average 30-35 days from the date of planting seedlings in the ground and 65-85 days after sowing into the soil. The first crop is harvested after thinning, then a partial cut is carried out as it ripens.
Romaine lettuce belongs to the best salads for winter storage; it does not lose all its properties and flavor characteristics for a surprisingly long time. Romaine is best preserved when dug up with roots in boxes or containers: it is enough to cover it with a dense opaque material and keep it in cold temperatures of about 1-2 ° C. The Romano autumn harvest can be preserved by this method until January. But even in the rest of the year, without carrying, together with the rhizome, romaine can be stored for an amazingly long time - about a month.
The best varieties of romaine lettuce
- "Red winter" and "Green winter" - classic autumn varieties with increased durability;
- "Parisian green" - medium grade, with a loose head of cabbage weighing up to 300 g from juicy sweet leaves;
- "Ballon" is a late variety that forms wide large heads of cabbage of a lighter color weighing up to 400 g;
- "Sovskiy" is an early variety with purple spots of color, persistent, with improved taste.
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