The parsnip is one of the most useful plants which contains large amount of vitamins of group B, ascorbic acid and mineral substances (iron, calcium, sodium). But, unfortunately, such remarkable rhizocarpous culture enjoys small popularity among gardeners. As to grow up this remarkable vegetable on the personal plot?
Instruction
1. It is possible to grow up parsnip on kitchen garden. This plant is enough hladoustoychivo therefore the first shoots can be seen already at the most minimum above-zero temperatures. Adult plants of parsnip maintain temperature to minus eight degrees, young people can maintain temperature in minus five degrees. Root crops with success remain in the soil throughout all winter and are used in food in the spring or in the summer.
2. The parsnip needs to be sown in at one time with celery and parsley. The cultivated peat bogs or loamy fertile soils are suitable for its cultivation, sour and clay lands are unsuitable for landing of parsnip. The bed for it has to be on the place of such predecessors as cucumber, early cabbage, tomato or onions.
3. Dig over bed in the fall, and it will only be necessary to prorykhlit it in the spring. Seeds of parsnip need to be sown in the early spring, on the most lit site beds. Close up seeds on depth of 1.5-2 centimeters and leave row-spacings in 20-30 centimeters. In this case, without preliminary preparation of seeds, the first shoots will appear only 3-4 weeks later. But it is possible to accelerate considerably germination, for this purpose wet previously seeds in warm water for several days. Thin out the appeared shoots and leave between them distance of 10-15 centimeters.
4. The first few months the parsnip grows very slowly, at this time loosen the soil more often and weed bed from weeds. The plant needs to be watered seldom, but it is abundant. Look after parsnip only in gloomy and cloudy days as from plant in hot days essential oils which are capable to cause severe burn at accidental touch begin to be emitted.
5. It is necessary to make cleaning of parsnip to steady frosts. Dig round root crops villa or shovel and pull out. Cut off tops of vegetable at the level of head, try not to damage fruit. It is possible to store this vegetable at low temperature, having filled up with sand. In the fridge the parsnip remains in fresh state for one month.