A root crop grown in the northern regions of the country

Root crops include carrots, beets, radishes, radishes, celery, parsnips, parsley, horseradish, turnips and rutabagas. All of them, except for radish, have a two-year development cycle. In the first year of life, the plants form a root rosette of leaves and a succulent root crop, in which organic and mineral substances are stored.

Root vegetables are essential in nutrition. They are used in the preparation of first courses and side dishes. Spicy root vegetables - parsnips, celery, parsley - are used for pickling and pickling vegetables. Root crops have the ability to long-term storage in winter and spring periods without reducing the nutritional value and vitamin composition.

A root vegetable is a modified root that stores nutrients. In the root vegetable, three parts are distinguished: the upper one is a head with rosette leaves; middle - neck; the bottom is the root itself. Usually the head and neck of the root crop protrude from the soil and have a different color than the root itself. The head of the root crop is the organ of vegetative regeneration of the plant. In the axils of rosette leaves in the first year of life, wintering buds are laid, from which leaves are formed in the spring of next year, as well as flowering shoots with flowers. The head is the most resistant to disease.

The anatomical structure of the root crop is different in different cultures. In radishes and radishes, the outer layer of the root crop is an integumentary cork tissue 1-2 mm thick. Underneath is the core. From the center of the root, the core rays radiate radially, consisting of conductive and storage tissues.

In carrots, parsley, celery, the central part of the root crop is occupied by primary and secondary wood, which have a fibrous structure and a rough consistency. The wood contains many vascular-fibrous vascular bundles. The peripheral layer of the root vegetable is called the bark - it is more juicy, sweeter; consists of large rounded cells, in the juice of which a lot of sugars are dissolved. Outside, the root crop is covered with a thin layer of integumentary cork tissue, which, however, does not protect it from mechanical damage and moisture loss.

In beetroot, the root crop has a ring (6-12 rings) structure. Each ring includes vascular bundles surrounded by large parenchymal cells containing sugars and other substances. The bundles of blood vessels worsen the consistency of the root vegetable pulp, make it coarser, more fibrous. This is especially noticeable in dry years.

The outer layer of the root crop is an integumentary tissue - a cork 0.5-1 mm thick. In canteen beets, this fabric is quite strong and protects the inner tissues well from mechanical damage and moisture loss.

The chemical composition of certain types of root crops is presented in table. 7.

In addition to water (86-93%), they contain carbohydrates with a predominance of sucrose, as well as proteins, fiber, and mineral salts. The chemical composition of root crops is greatly influenced by varietal characteristics, the area of ​​cultivation, irrigation and fertilization of the soil. Root crops grown in the southern and southeastern regions of the country contain more sugars, mineral salts, vitamins, and are better stored.

Beetroot ranks first among root crops in terms of acreage, harvesting and processing volumes. It is grown in almost all agricultural regions of the country.The pulp has a dense juicy texture, good taste, attractive pink color. In addition to its great nutritional value, beetroot has many medicinal properties: it stimulates the work of the stomach and intestines, and lowers blood pressure. Along with carbohydrates and proteins, beet roots contain quite a lot of pectin substances (up to 3%), but they do not have a gelling ability. Of the vitamins, ascorbic acid prevails (10-15 mg%), there are also B vitamins, vitamin PP.

Table 7. Chemical composition of root crops

Roots	Content of edible part in root crops,% per 100 g
	water	proteins	carbohydrates		fiber
			Total	including sucrose
Red carrot Yellow carrots Beetroot Radish Radish Swede Turnip	88,5 89,0 86,5 93,0 88,6 88,0 90,5		7,0 7,0 10,8 4,1 7,0 8,1 5,9	6,0 6,0 9,0 4,1 7,0 8,1 5,9

The shape of the beetroot roots is one of the main varietal characteristics. According to their shape, the varieties are divided into flat, flat-round, round and conical. Varieties with flat roots are usually early maturing. The pulp is reddish-purple with white rings. There are few dry substances and sugars in root crops - 8-10 and 5 -6%, respectively. Grown in areas with short summers. The best varieties: Egyptian flat, Gribovskaya flat, Pushkinskaya flat. The growing season is 70-80 days.

In varieties with a rounded flat and rounded root crop, the growing season is 90-100 days. They are richer in carbohydrates and proteins, and are better stored in winter. They are grown everywhere, except for the northern regions. The best varieties: Bordeaux 237, Skvirskaya.

In late-ripening varieties, the shape of the root crop is conical. The growing season is 120 days or more. Cultivated in the southern arid regions of the country. Root crops accumulate up to 15% of sugars. The pulp is often coarse, fibrous, and slightly juicy.

It is necessary to remove dining beets before the onset of autumn frosts, avoiding freezing. Root crops should be immediately removed from the field or covered with a layer of moist soil (5-7 cm).

Carrots are a source of provitamin A - carotene. It is widely used in the canning industry and for the manufacture of baby food. Carrots are grown and harvested * in central Russia, the Baltic republics, Belarus, Ukraine, the North Caucasus, and the republics of Central Asia. The chemical composition of carrots varies. So, the content of dry matter varies from 8 to 20%, Sakharov - from 5 to 12%. The content of proteins and minerals fluctuates to a lesser extent. The chemical composition is influenced by varietal characteristics, the area of ​​cultivation, the level of agricultural technology: planting density, fertilization doses, irrigation. Carrots are the most important source of many ash elements: K, P, Fe, Ca, Br, B, Cu, Mo, etc. The content of carotene in root crops is: 5-8 mg% - in varieties with yellow-orange pulp of root crops and 15-50 mg% - in intense orange. In addition to carotene, carrots contain vitamins C (up to 5 mg%), P, B1, B2, B6, K.

The shape of the carrot roots is round-oval, conical and cylindrical. According to their length, they are divided into three groups (in cm): short (carotels) - up to 6; medium length - 8-20; long - 21-45. For mechanized harvesting, medium-length root crops are more suitable. Varieties with long roots are severely damaged by digging in and poorly stored.

Of the varieties with an average length of root crops, the most widespread are Shantane, Shantane Skvirskaya, Moskovskaya Zimnyaya, Nantes 4, Guéranda, Incomparable, Vitamin 6. Carrots, as well as beets, are harvested before the onset of frost. Root crops should not be left on the field even for a short period, as they wither quickly, especially in the tail, and in case of frost they are easily damaged, turn black, and become completely unsuitable for storage. Carrots should be transported from the field in a rigid container - boxes, containers, coolers. When loading and transporting in bulk, a significant part of root crops is injured, breaks into pieces and becomes unsuitable for storage.

Radish is widespread everywhere.Due to the short (25-30 days) growing season, it is grown in the extreme northern regions of agriculture. According to the shape of the root, the varieties are divided into round, round-oval and long. The color of the root is pink, white, purple. The peculiarity of the radish is such that when overripe it quickly loses its marketable qualities: the core coarsens, becomes hollow, less juicy. The same processes occur during storage even at low (about 0 ° C) temperatures. When harvesting radish, it must be sold in the retail network no later than the next day.

Radish is cultivated almost everywhere. Has a beneficial effect on digestion. Essential oils of root vegetables, irritating the gastric mucosa, stimulate the secretion of gastric juice. Radish is also used in folk medicine. Radish varieties differ in the color of the root crop (white, pink, purple, gray), the duration of the growing season (80-120 days). Winter radish varieties are well stored.

Rutabaga and turnips are cultivated in the northwestern zone of the RSFSR, in the BSSR and the Baltic republics. They are eaten fresh and after cooking. Rutabaga is rich in vitamin C - up to 60 mg. In the northern farming zone, where the range of vegetables is limited, these vegetables are an important source of vitamins, sugars and ash elements. It is necessary to remove them from the field before the frost begins, laying them in storage on the day of harvesting.

Spicy root vegetables include parsley, parsnips, celery. They are valued as a source of aromatic substances, vitamins and ash elements. In cooking, they are used as food additives to improve the taste of dishes. For the same purpose, they are used in the canning industry.

Parsley is cultivated in two forms - leaf and root. In addition to carbohydrates and essential oils, parsley roots contain a lot of vitamin C - 30-40 mg%, and in the leaves - up to 100 mg%.

Celery is the most aromatic and delicious among the spicy root vegetables. It is widely used for pickling cucumbers, tomatoes, pickling cabbage. Root crops of parsley, celery, parsnips are harvested before frost and stored in the same way as beets and carrots.

Horseradish belongs to rhizome vegetables. The raw material is thick rhizomes with white flesh. The covering cork tissue of the rhizome has a dirty yellow color. Wild forms of horseradish grow on wastelands, fallows. It is also cultivated on personal plots and in specialized farms. The sharp taste and smell of horseradish are determined by the mustard oil contained in it (up to 0.05%). Rich in rhizomes and vitamin C. Horseradish is used for pickling tomatoes and cucumbers. Procurement organizations purchase from the population in unlimited quantities fresh and dried horseradish rhizomes. Commercial rhizomes should be of an irregular shape, up to 6 cm in diameter.

Diseases of root crops. Root crops are affected by diseases during storage, less often during the growing season. The most dangerous among them are the following.

Rope rot is caused by a complex of microorganisms. Affected roots are completely decomposed. The source of the disease is specimens that are slightly frozen, withered and mechanically damaged. The disease manifests itself when beets and carrots are stored at elevated temperatures (6-10 ° C).

Dry rot (phomosis) is a fungal disease most widespread in the Non-Black Earth Zone of the RSFSR and Western Siberia. Beetroot crops become infected even before harvesting, as well as during storage. The tissue gradually collapses and becomes dry, rotten. The disease develops slowly and is not as dangerous as clump rot.

Black rot of carrots is a fungal disease. It manifests itself during storage in the form of dry dark spots, pressed into the pulp of the root crop. Rotten roots remain firm or decay.

White rot affects all root vegetables. The pulp softens, licks. A white fluff appears on its surface - the mycelium of the pathogen.The infection quickly spreads from diseased root crops to healthy ones, causing rapid spoilage of large batches of products. The disease develops against the background of elevated temperatures in the storage facility. If a disease is detected, it is urgent to sort out the entire batch.

Wet bacterial rot affects individual roots while still in the field. Once in storage, they become a source of infection, since the disease is quickly transmitted from sick specimens to healthy ones. Tissues become licky, decompose, and emit an unpleasant odor. Control measures - sorting root crops during harvesting, maintaining an optimal storage temperature.

Requirements for the quality of root crops. The standards determine the main indicators of the quality of vegetables: appearance, smell and taste, internal structure (for table beets), the size of root crops by the largest transverse diameter. They list the permissible product defects, standardized as a percentage, and also indicate unacceptable defects (the presence of wilted, rotted, steamed, frostbitten root crops). The standards also set out the rules for the acceptance of products and methods for determining quality.

When storing root crops, they are sorted by size and quality. Instances with deep mechanical damage, cracked, affected by diseases are not workable. When sorting, they are separated from healthy ones.

Root packaging. Root crops intended for long-term storage and long-distance transportation are packed in rigid containers - boxes or containers. Products used for the current sale through the retail network can be delivered to stores in soft packaging (only with the consent of both parties) - bags, coolers, nets. It is not allowed to transport root crops in bulk, especially carrots, parsley, celery, parsnips.

Root crops include carrots, beets, radishes, radishes, turnips, rutabagas, parsley, celery and parsnips. The last three types of root vegetables contain a lot of essential oils, so they are used as spicy vegetables in food production and canning. They are sometimes referred to as a separate group. spicy vegetables. Depending on which part (bast or woody) the nutrients are deposited, root vegetables are divided into three types: carrot type, beet type and radish type.

Root crops carrot type (carrots, parsley, parsnips, celery) nutrients are deposited in the bast part. It takes up most of the root crops and is more valuable than woody (pith). The lower the specific gravity of the core, the more nutritious the root crop.

Root crops beet type (table beets, sugar and fodder beets) bast (dark) and woody (light) rings alternate. Nutrients in these types of root crops are also deposited in the bast part, the woody part is poor in them. Naturally, the less light (woody) rings in beets, the higher its nutritional value.

Root crops type of radish (radish, turnip, radish and rutabaga) the more developed is the woody part, in which nutrients are deposited; the bast part is poorly developed and adheres tightly to the skin.

Carrot. This is one of the oldest root crops used in food by the ancient Greeks and Romans. In the Middle Ages, carrots were considered a delicacy vegetable, and since the 17th century. began to be grown everywhere in Europe. In Russia, carrots have been bred since time immemorial. Use it fresh, for drying, fermentation, pickling, juice, mashed potatoes, powders. It is a raw material in the production of canned food for dietary and baby food. Carrots contain a lot of sugar, minerals in the form of salts of iron, phosphorus, potassium, trace elements. There is especially a lot of carotene in carrots, which in the human body turns into vitamin A.

By length, carrots are subdivided into short (carotel) - 3-5 cm; semi-long - 8-20 cm; long - more than 20 cm.

The most common are the following economic and botanical varieties of carrots: Nantes, Guéranda, Shantene, Nesravnaya, Moskovskaya Zimnyaya, Vitaminnaya, Artek, Biryuchekutskaya, Losinoostrovskaya, Valeria.

Parsley. They grow root and leaf parsley. In the leaf, only leaves are used for food (its roots are highly branched, thin, have no nutritional value), in the root - leaves and roots. The roots and leaves of parsley are rich in essential oils (30-50 mg%), therefore they have a pleasant aroma; in addition, they have a certain value as a food product. Parsley is widely used in cooking, pickling and pickling.

Of the root species of parsley, the most common varieties are Sugar, Urozhainaya, Bordovikskaya, Gribovskaya, from leafy ones - Ordinary sheet, Curly.

Parsnip. Its roots are thick, elongated, semi-long or almost rounded, white. Parsnips are similar in shape to parsley. A root vegetable is used in food, which has a peculiar aroma and sweetish taste, since it contains essential oils and a large amount Sakharov (2.3-8.0%). Parsnips are used as a seasoning for dishes, in the production of canned food, in pickling and pickling. A common variety is Round.

Celery can be root and leaf. The root has spherical roots (weight 150-200 g) white with a large number of adventitious roots, and the leaf forms a large number of leaves. In celery roots, the mass fraction of essential oils reaches 10 mg%, in the leaves it is slightly more. Leaves and roots are used for making salads and for drying. Of the root varieties, Yablochny and Kornevoy Gribovskiy are widespread, and of leafy varieties - Leafy.

Beet was known in antiquity. It was very much appreciated by the Greeks, for example, thanksgiving offerings were often made in the form of a silver beet. Table beets are grown in many regions of our country. It is well stored, which allows it to be used in food almost all year round. In spring and summer, young beets, including petioles and foxes, are used in cooking.thenin the fall and in winter - mature roots. This vegetable crop is distinguished by its high sugar content - up to 8%. It has so-the same malic and oxalic acids, it is rich in potassium and manganese salts. There are iron and calcium salts. Young beet tops contain a lot of carotene, vitamin C and B vitamins.

Economic and botanical varieties of beets are distinguished by the color of the skin and skin, shape, size, number of light rings in the cut, etc. Root crops are considered the best in terms of nutrition. [Front sizes, with juicy, intensely colored pulp and a small number of rings. In large root crops the share Sakharov and - less other dry matter (by 2-4%), fiber - more. : The most common varieties: Egyptian flat, Don flat, Siberian flat, Nosovskaya, Incomparable, Leningradskaya rounded, Northern ball, Kuban borsch, Eclipse, Bordeaux, Podzimnyaya.

Radish. This is one of the earliest and most common types of vegetables. It is grown in closed and open ground, mainly in the spring, since in the summer period the roots become low-succulent, have coarse flesh. Early radish is the source vitamin C, minerals and other substances. Essential oils give it a specific smell. Radishes are used only fresh.

The most common are the following economic and botanical varieties: Rubin, Saksa, Red with a white tip, Round red with a white tip, Red giant, Rose red with a white tip, Chisinau round white, Ice icicle, Virovsky white, Dungansky, Siberian, Korean local.

Turnip. It is grown in many parts of the country. Turnips are especially valuable in the northern regions, where other types of vegetables grow poorly. She is the source Sakharov, nitrogenous and mineral substances, vitamin C.Turnip with yellow flesh is more nutritious and better preserved than root vegetables with white flesh. The following varieties of turnips are most common: Petrovskaya (yellow pulp), Milanese white red-headed, May yellow green-headed (white pulp). Use turnips in raw, boiled, baked, for making soups, salads.

Radish. Root crops have a bitter-pungent taste and specific smell due to the presence of essential oils and glycosides.

Distinguish between summer radish, which has a mild taste, ripening quickly and poorly stored, and winter, which has a pungent taste and is well stored. Of the summer varieties of radish, the most common are Odessa, Maiskaya white; from winter - Grayvoronskaya, Winter round black, Skvirskaya white.

Swede. It grows mainly in the north of the country and makes up for the lack of fresh vegetables in these areas in winter and spring.

Diseases and injuries of root crops. Root crops most often get sick with white, gray, black, bacterial and heart rot, bacteriosis.

White rot affects carrots, parsley, turnips, celery, parsnips. A white fluffy bloom appears on root crops, on which small black sclerotia are formed. The affected tissue becomes gelatinous. When stored, the disease is quickly transmitted to healthy root crops.

Gray rot occurs when storing carrots, beets, celery and parsley. First, an ash deposit forms on the surface of the root crop, and then the affected areas are licked.

Black rot affects the storage of carrots. Indented spots of a dark color appear on the surface, which can then cover the entire surface of the root crops.

Bacterial rot formed on carrots. On the surface of the root crop, softened areas of a yellow-brown color appear, the tissue becomes mucous-watery and acquires an unpleasant taste.

Heart rot (phomosis) infects beets while still in the field, and then develops during storage. The heart of the beet is made black. The disease is transmitted to healthy root crops.

Bacteriosis radish, radish, turnip, rutabaga get sick. In this case, the vascular-conducting bundles turn black, and the pulp around them turns into a foul-smelling mass.

Root crops are also affected by wireworms, fly larvae, nematodes, and ticks.

Requirements for the quality of root crops. For root crops, a number of similar requirements are established by the standards. Carrots and beets intended for sale, depending on the quality indicators, are divided into three classes: extra, first and second. Regardless of the class, the roots must be fresh, whole, healthy, clean, not wilted, not cracked, without signs of germination, without damage by agricultural pests, the shape and color typical of the botanical variety, with or without the length of the remaining petioles of no more than 2.0 cm , but without damage to the shoulders of root crops. For the extra class, root crops must be smooth, regular in shape, without side roots, not beaten; for the first class - allowed with minor defects in shape and color; for the second - root crops with defects in shape and color are allowed, but not ugly.

The size of root crops is set according to the largest transverse diameter for carrots of extra classes and the first - 5.0-10 cm; the second - 5.0-14 cm. For beets, the size is normalized by the largest transverse diameter, cm (or by weight, g): before September 1 - for all classes - 2.0-4.0 (20-150) and after 1 September: for extra - 2.0-4.5 (75-200); the first - 2.0-6.0 (75-275); the second - 2.0-7.0 (50310). Size of carrots in length, cm, for extra and first class - at least 10; for the second, it is not standardized. In a batch of carrots and beets, it is allowed to have vegetables with deviations from the established sizes, with minor mechanical damage, with cuts in the heads, slight wilting, the presence of soil adhering to root crops for the first and second classes.Carrots and beets that are withered, rotten, with signs of wrinkling, steamed, frostbitten are not allowed for acceptance.

Leafy parsley and early parsley and celery should be fresh, clean and not roughened. Slight wilting of leaves is allowed.

Root crops are transported packed in containers with a capacity of up to 50 kg or in containers. Store in the back rooms of the store in the received container at a temperature of 0-4 ° C with a relative humidity of 85-95%.

In the northern regions, the peculiarities of growing vegetables need to be well studied, otherwise the cellars will be empty for the winter, and inexperienced owners of summer cottages and other plots will eat "semi-chemical" products from store shelves. In fact, the cultivation of vegetables in the regions of the north, and those equated to them, turns into a battle for the harvest, and knowledge of the techniques and characteristics of plants comes first. Here, people are guided, first of all, by the lunar calendar and preliminary weather reports - this makes it possible to know the approximate planting dates and the peculiarities of weather conditions for growing vegetables in the northern regions.

Preparation for growing vegetables in the northern regions

Every vegetable grower living in the northern regions of our country knows that you need to prepare in advance for the sowing season, since planting will be late and difficult. And that a good, rich harvest is difficult to get here. Everything will depend on the weather, its frequent surprises and on the use of agrotechnical secrets owned by the inhabitants of the North, Siberians and the Far East.

Planting in a risky farming area

The main feature of growing vegetables in the northern regions of Russia is the harsh climate. Considering the late spring and early autumn, the optimal conditions are selected. It is important to plant seedlings on the windowsill on time, grow them in a greenhouse, and then manage to plant them on a ridge, taking into account the peculiarities of growing basic vegetables in the northern regions. Summer residents every season painstakingly select early ripening varieties for future planting, experiment.

Despite the weather surprises, the residents of these areas are optimistic: growing vegetables is not the most difficult task. Especially if the summer is warm, especially if it rains on time or if there is no frost. But this is the ideal. Such weather in the northern regions is one season in 50 years, or even more. Therefore, every self-respecting summer resident has the secrets of growing vegetables in the northern regions. The beds will still turn green, and the vegetables will ripen.

It is worth remembering the risk factors:

• Fertile northern and equated lands can be called with a big stretch,
• the soil freezes deeply and thaws for a long time, so the planting period is delayed,
• a dangerous moment is frost, especially when vegetables begin to sprout.

Positive aspects of growing vegetables in the northern regions

Oddly enough, but they are still there:

1. From the beginning of spring to the beginning of autumn, the daylight hours are much greater, which makes it possible for our crops to grow and develop.

2. There are many diseases, but fewer pests (if the summer is not very warm).

3. And, the most positive moment is a lot of precipitation and high humidity. So there are no problems with watering when growing vegetables (if the summer is not dry).

These positive aspects make it possible to grow crops in the northern regions, to obtain, if not plentiful, but good yields.

Selection of varieties of vegetables for growing

The most unpretentious and early ripening varieties are selected. Agrofirms, online stores have already created pages "Northern Vegetables" to which people pay close attention. Special honor is given to hybrids, as the most powerful, hardy, resistant to pests and diseases. We no longer collect seeds, as our grandmothers did, but buy bags with the inscription "F1". This gives an advantage to get a decent harvest in a short warm season.

The northerners are offered, for example:

• Tomato F1 Siberian Date,
• eggplant F1 King of the North,
• cucumber F1 Sibiryak,
• carrot F1 Chukchi style,
• sweet pepper Taiga,
• Okhotsk radish,
• peas nord-west, etc.

They have a number of cultivation features: they are well adapted to northern conditions, have a short growing season, and are capable of a quick yield. Of course, they are inferior in size to the southerners, but otherwise they are no worse.

Agricultural technology of northern plants

Onion: usually grown onions - sets, from which large onions - turnips grow without problems. Landing - end of May. Of the features, one can single out harvesting in dry weather, otherwise, during storage, the onion suffers from rot. Be sure to dry it for a couple of weeks in the attic of your country house or in a well-ventilated area.

Carrot: landing early - mid-May. The bed is usually covered with foil for better warming and frost protection. Plants sprout for a long time: within a month. Seedlings are thinned out (unless they are planted with ribbons), otherwise the roots will be small.

Beet: afraid of frost, therefore, usually they are not in a hurry with planting. The end of May is the right time. Frosts in the northern regions are late, then the culture may die.

White cabbage: its time is the beginning of June. She is a lover of fertile soil and abundant watering. Without this, the harvest cannot be obtained. Please note that early varieties may crack when ripe. So even if the head of cabbage is small, it is better to use it for food in advance.

Radish: This is a crop that can be grown several times in a season. Better at the beginning and end of summer. A short day plant, in the midst of the summer season, it can go to the arrow (start blooming).

Radish: Seeds are sown in the last decade of June and harvested in early September. Shooting is also likely if the soil is fertile or the seeds have been stored at low temperatures.

Garlic: can be planted in early spring in large slices. But it is better to plant before winter (winter), in late autumn, in October. Then you get large, full-bodied "heads" of garlic. Do not plant early in the fall so that it does not have time to germinate. Otherwise it may freeze.

Melons and gourds in the northern regions

Cucumbers, zucchini and pumpkins: very unpretentious melons and gourds. You need to grow through seedlings in June. Plants take root with difficulty. Therefore, cover from the sun, water (do not over-pour the zucchini!), Remove dry leaves. Grown plants that do not require special care, are drought-resistant, cover the ground from weeds.

Green peas: growing: June - September. Unpretentious, but requires a garter. It enriches the soil with nitrogen well, therefore it is planted as a compactor for other crops, for example, for potatoes. One of our favorite and always grown vegetables.

Greens: dill, parsley, celery, lettuce grow well in the northern regions. Parsley sprouts as long as carrots and begins to bloom in the second year. The rest of the greens are grown without problems. The salad can be sown more than once a season.

Potato: the most important culture for northerners, "second bread". Therefore, they are always attentive to both varieties and planting. The varietal composition needs to be updated from time to time, otherwise the tubers "degenerate" (do not give a good harvest). The tubers are prepared for planting: they are greened (kept in the sun), germinated and, with sprouts, are planted in the last days of May. Hilling, weeding, fighting the Colorado potato beetle and the like are a must. As a rule, do not water (large areas). But if the summer is dry, then drip irrigation is carried out.

Perhaps the agricultural technology of growing vegetables in the northern regions, in principle, does not differ from growing in the middle lane, but there are still certain nuances.

You can't do without warm (or according to Meatlider) beds

In the northern regions, they had never heard of tomatoes, peppers, and even more so - eggplants. And today all these overseas vegetables are demonstrated at exhibitions. Of course, they will not grow simply in the ground.Special conditions are required here: more fertility (and rotted sawdust will also help with this), more sun, more heat. This requires trenches, manure ridges, greenhouses, greenhouses with covering material. They can grow heat-loving crops. For this:

1. We plant only in well-fertilized soil (leaves will also help!).

2. We feed during the summer. If you are a supporter of organic fertilizing, then mullein, bird droppings, ash, green mixture - infusion of weeds (of course, everything soaked and diluted in a certain way) will help.

3. If there is a lot of sun, then we close or whiten the southern part of the greenhouse (greenhouse). At high temperatures, the growth of "southerners" stops.

4. When the ovary is shedding, we study the cause of the problem. To help - preparations "Epin", "Ovyaz".

5. Tomatoes love “dry head and wet feet”, therefore, in case of drought, we carry out underground watering with the help of plastic containers.

6. Southern vegetables are sensitive to temperature extremes, and the climate in the northern regions is continental, so we close the greenhouse at night, especially in August.

7. The soil is loose, because the roots need access to air and moisture. We ventilate the greenhouse so that the air does not stagnate, so the plants will hurt less.

Using insulated soil, you can get southern vegetables in the conditions of Siberia and the Far East. The process is time consuming. It requires constant attention to crops, regular care, knowledge of all the features of southern vegetables ... But the process does not end there. Then there are harvesting and preservation of the resulting crop. Search for new, improved recipes, study of modern storage methods. All this is interesting and very exciting. Moreover, it is tasty, and also gives confidence in the future. Even without work, but with the harvest! It will preserve vitamins and nutrients and will not let the northerners disappear in the frosty winter.

So the cultivation of vegetables and the northern regions are not entirely polar concepts. Moreover, we look for novelties of breeding in catalogs and watch with interest their growth and development. Of course, you have to pay for a good harvest with hard work, but also with joy and satisfaction from the result. It is simply impossible to imagine yourself in a rural area (albeit a northern one) without a vegetable garden and vegetables.