The Brussels sprout is considered one of the most unpretentious plants. It can grow on poor soils and does not demand permanent care. Besides it is very useful. This cabbage contains twice more vitamin C, than in normal, there is in it both potassium, and calcium. Cabbage is ideal for people who watch the weight. But to receive excellent harvest of wonderful vegetable, it is necessary to make a few efforts. And several advice on care for it will help to reduce these efforts to minimum.
Instruction
1. The Brussels sprout is grown up in the seedling way. From shoots before emergence of kochanchik there pass about 150 days. It is better to sow seedling at the beginning of April. It is possible to sow seedling and in the apartment, on condition of good illumination and rather cool daytime temperature, and it is possible also on warm loggia or in the warmed greenhouse.
2. Sow seeds on depth of 1 cm, approximately in four centimeters from each other. When the plant has one leaf, it is time to raspikirovat its in separate glass. At 50-day age the cabbage can be planted to the open ground. As cabbage needs a lot of place, it is necessary to put rather far, approximately in 50 cm from other plant.
3. Care for cabbage consists in regular watering, weekly fertilizing and earthing up. Fertilizing from infusion of mullein and mineral fertilizers should be alternated. From fertilizers it is possible to use azophoska – on 10 liters of water take 3 tablespoons. Not bad the fertilizers containing nitrogen and potassium are suitable for cabbage. Because at cabbage high stalk, during all vegetative period it is necessary to hill constantly it and to loosen.
4. As soon as the lower kochanchik reach the pea size, tear off plant top. It will allow to be poured quicker to heads of cabbage. It is possible to leave plant before full ripening till late fall as this cabbage maintains frosts to-8 degrees. As soon as kochanchik become dense, tear off them. It is necessary to cut off heads of cabbage about the stalk, otherwise they can be scattered.
5. It is better not to store Kochanchiki fresh, usually they are frozen. In such look they perfectly keep the useful properties and tastes. It is possible to use cabbage and in the boiled, and fried look, and as garnish or soup. At preparation of dishes from Brussels sprout it is important not to digest it - excessive processing will destroy all useful properties of vegetable.