Brassicas
In the process of growing cabbage, the problem associated with pest attacks has still not lost its relevance. In the fight against these insects, not only chemicals, but also folk remedies are effective. TO ...
Infection of cabbage with dangerous diseases is determined by external signs. Therefore, gardeners carefully monitor the condition of the leaves. Cabbage suffers from many diseases, including fungal, viral and bacterial infections. It is important to know, ...
Rich in vitamins, tiny heads of Brussels sprouts are especially tasty when pickled, salted or pickled. And if you use original recipes for winter preparations, you will get snacks that you simply cannot tear yourself away from. ...
Armenian cauliflower is one of the most unusual dishes found among pickles. Thanks to its original appearance and piquant taste, this option can decorate any table. Read about salting cauliflower in Armenian...
Horseradish is used as a spicy, spicy seasoning for food and a medicine in folk medicine. There are different options for preparing the product: in the air, in the oven, in an electric dryer. Let's look at how to properly dry horseradish and where...
Preserving cabbage for as long as possible so that the fresh vegetable does not lose its taste and beneficial properties is not so easy. The culture is capricious in storage and requires special conditions, subject to which ...
Cabbage is an unpretentious vegetable crop. However, when growing it, it is important to follow all the rules of agricultural technology. This applies not only to planting and further care, but also to the date of harvesting from the beds. ...
Horseradish root is a unique product that has medicinal properties and a bright taste. The plant is consumed fresh and dried, and used to prepare tinctures and canned food. How to preserve horseradish root at home...
People get no less benefits from Chinese cabbage than from the more familiar white cabbage. But this variety of culture with soft and tender leaves is not stored fresh for a long time, so it ...
