Useful information

Harvesting of root crops, green crops, cabbage

It is no coincidence that October has the name "winter" among the people, because every day it is getting colder, the day is rapidly shortening, the sun is getting weaker and the nights are getting longer. The wind whirls colorful leaves, everything in nature freezes in anticipation of winter.

But it is too early for even the laziest gardeners to move to their "winter apartments", because the late harvest is still in progress, which must be preserved as much as possible, and it is time to take care of the future harvest.

Harvesting root crops

The main rule when harvesting root crops is that everything must be quickly collected, sorted, dried and placed in storage. This will ensure the maximum possible safety of the crop.

When the air temperature reaches + 4 ... + 5 ° C, carrots are dug out, if you did not do this at the end of September. If your winters are not so harsh, then leave a small patch of carrots in the ground. Cover it with tops, leaves or something else, in a thick layer. Such carrots will winter well until spring, will be juicy and crunchy. But first, experiment with a small area.

Read more - in articles Cleaning and storage of carrots, Cleaning and storage of beets.

Malika carrots

By mid-October, the harvesting of root crops is completely finished. It is impossible to pull further, tk. on the very first cold night, roots can be seriously frozen. Parsnips are the last to be harvested, they are not afraid of cold weather. It can even be left in the soil for the winter without digging.

Growing celery and parsley roots allows you to extend the consumption of their greens until December. To do this, cut a part of the dug up root crops intended for growing by 1–2 cm, so as not to damage the dormant buds, transplant them into flower pots with a diameter of at least 20 cm. plant several root crops at once, each weighing 30-60 g.

Place the pot close to the light and water with standing water at room temperature. After 30-40 days, you can already pick off fresh leaves, and this procedure will stimulate the emergence of new shoots.

At the end of October, perennial onion plants can be planted in pots and placed on the windowsill. And it is too early to plant onions for greens, because even the fastest growing varieties are in a state of deep dormancy, from which the bulbs are difficult to remove. The minimum keeping quality of the bulbs is 2-3 months. the regrowth of leaves will begin no earlier than this period has passed (starting from the moment of harvesting).

Harvesting green crops

Throughout most of October, fresh greens of endive and escariola salads, spinach, parsley, dill, celery, etc. are collected from the garden. It can be washed, dried, packed in plastic bags and placed in the refrigerator, or even better, frozen. Spinach, for example, at a temperature of minus one degree in a plastic bag can last until the end of November.

Before the establishment of the snow cover, the endive and escariole are removed by the roots and added to the basement. At a temperature of +3 ... + 5 ° C in a dark room, their leaves become bleached, lose their bitterness and can be used for a long time.

And so that you have green parsley in early spring, do not cut the leaves from the plants left for this purpose, because harvesting leaves in late autumn can lead to freezing of root crops in a harsh winter.

Parsley Delicate Scent

In the second half of October, you need to dig up the leeks, trim the roots a little, tie them into bunches and dig them into the wet sand in the cellar. And part of the onion can be left in the garden until spring.

At the end of the month (before frost), a cyclic salad (witluf) is prepared for distillation in winter. Root crops with a diameter of 3-5 cm are harvested. Plants selected from the soil are placed in heaps with roots inside and leaves outside to ensure the outflow of nutrients from the leaves into the roots.After 8-10 days, the leaves are cut off, leaving petioles 2-3 cm long, and added dropwise in the basement.

Harvesting cabbage

At the beginning of October (weather permitting) harvesting of late-ripening varieties of white cabbage is completed. It is better to do this when a little frost touches her (-1… -3 ° С) so that her bitterness disappears. By this time, a lot of sugar has accumulated in it - and this is exactly what is needed for fermentation. And cabbage, which has not yet had time to form, can be covered for 7-10 days with a small film greenhouse.

For winter storage, healthy dense heads of cabbage are selected, on which 3-4 outer leaves and a stump of 3-5 cm are left. They, like mid-season varieties, are stored on shelves or suspended at a temperature of 0 ... + 2 ° С.

White cabbage Belarusian 455

To obtain their own seeds during harvesting, the healthiest heads of cabbage are uprooted, leaving 2-3 external loose leaves. They must be stored, like mid-season varieties.

Cauliflower that did not have time to form heads is dug up by the roots and planted for growing in greenhouses or dripped into wet sand in the cellar.

And Brussels sprouts are harvested when the heads of cabbage reach economic fitness. With the onset of constant frosts of about -5 ° C, cut plants are removed for temporary storage in cool covered rooms, where they are stored for 3 weeks. Cutting heads of cabbage from them is carried out as needed.

And in order to prolong its consumption, you can remove plants with roots at the end of October, cut off the leaves (except for the top ones) and dig in the sand in the basement so that the roots are covered, which lengthens the consumption period by 1.5 months.

When harvesting cabbage, it is necessary to inspect the roots of all plants for keels. If it is present, it is necessary to remove all plant residues from the soil and burn or bury them at a depth of at least 40-50 cm.

"Ural gardener", No. 39, 2018

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