Garden
For good yield, cucumbers require various fertilizers, including yeast. The popular food product is rich in substances useful for vegetable crops. Bushes are watered with this solution both in the greenhouse and ...
Growing peppers in your garden is a task that requires patience and attention. One of the common problems that gardeners face is the fall of the ovaries after flowering. This happens for a number of reasons - from non-compliance...
The Corrado onion hybrid of Dutch origin is resistant to many diseases and unfavorable climatic conditions. Due to its high yield, long-term storage, attractive presentation of vegetables and semi-sharp taste, the crop is suitable for cultivation in ...
Manure is one of the most popular and valuable fertilizers, but not many know how to use it correctly. In order for nutrients to benefit potato plantings, it is important to use specially prepared organic matter and observe the measure ...
From helminths and anemia, for stress and hormonal surges, for immunity and beauty of hair - this is a short list of the beneficial properties of ordinary melon. In this article we will talk about the benefits and harms...
The Troy onion hybrid appeared on the market not long ago, but is already loved by vegetable growers. It ripens quickly, is unpretentious in care, high-yielding, has strong immunity and high shelf life. Ripening after ripening reaches ...
Sauerkraut retains its taste and vitamin composition due to lactic acid, which is formed during the fermentation process. The head of cabbage is cut into pieces so that the cabbage is evenly saturated with brine or marinade. They are preparing...
Watermelon is associated with sunny days and good mood. However, this summer berry can be eaten not only fresh: it is fermented, salted, and pickled. There are many recipes for canning watermelons using ...
The appearance of a white coating on pickled cucumbers does not always indicate they are moldy. This color is caused by the processes of fermentation and growth of lactic acid bacteria. The presence of putrefactive microorganisms is indicated by an unpleasant odor and...
