Posts Tagged ‘parsley’
Vegetable growing abroad
Abroad vegetable growing differs in the separate countries assortment of cultures and methods of their cultivation. Among the foreign socialist states specific weight of vegetable growing in plant growing and economy of Bulgaria where cultivate vegetables in a considerable quantity for export is especially high; 1 place on areas under crops and a total yield is occupied with a tomato, then a sweet pepper, vegetable peas, an onions, salad, colour and green-head cabbage, carrot, etc.
Posted in Vegetable growing on narrow ridges
Celery drying
Celery greengrocery connect in bunches and dry on fresh air the same as both fennel and a parsley. The exsiccated leaves of a celery mill and store in glass jars.
Posted in Drying of vegetables
Drying of fennel, parsley
The greengrocery for drying needs to be collected in the autumn, in September. Wash out fennel or a parsley cold water, cut off radicles and spread out to a paper or a dense fabric on open air. In case of crude weather fennel and a parsley can be dried in a warm premise. The fennel or parsley greengrocery can be connected in bunches and to suspend their stalks upwards on the sun or over the furnace. When fennel or a parsley will dry up, pound them in a powder and pour out in glass jars. Jars close caps and store the exsiccated fennel or a parsley at a room temperature.
Posted in Drying of vegetables
Storage of dill, parsley, celery
Green cultures after harvesting quickly fade, therefore for a prolonged storage them usually dry or freeze. Dill, parsley, a celery and other greens can be kept within a week if them to deliver in water as a bunch of flowers. The greens can be stored in a refrigerator, having turned it in a polyethylene package. Many apply also such way of storage of greens: a polyethylene package inflate, as a balloon, and, having laid in it greens, fasten a package a cord and put in a refrigerator. So the greens can be stored about 2 weeks.
Posted in Crop preservation
Parsnip storage
Parsnip prepare for storage the same as also parsley: touch, cut off haulm. To store a parsnip it is possible in a cellar or a cellar, having poured damp sand, or in trench, the same as carrot. https://igardener.org/
Posted in Crop preservation
Parsley storage
Parsley before storage touch, rejecting the damaged root crops. Leaves cut off at the basis. Store parsley in stacks in height about 70 cm and width in 1 metre, and also in boxes and baskets. At storage parsley pour a considerable quantity of damp sand so that separate root crops did not adjoin. Sand should be such humidity that gathered in a fist, it was not scattered. On a box bottom fill sand a layer in 1,5-2 cm, stack a parsley layer, plentifully pour its sand, then put a new layer of parsley – and so fill all box. Repeatedly sand to use it is impossible.
Posted in Crop preservation
Gathering and storage of root crops
Many root crops gather hands, pulling out vegetables from the earth for the bottom part of haulm. By the way, one of signs of that the root crop is time for cleaning, the grown brown haulm which leaves start to fall down and bend down to the earth serves.
Posted in Crop preservation
Vitamins
Vegetables represent the special value as alimentary and medicinal products in connection with the high maintenance to them of vitamins. As vitamins are called low-molecular organic matters, various on a chemical constitution. Remarkable feature of these materials is that their quantity necessary for an organism, is insignificant a little, but presence of these remains necessarily. Such simple name of these materials – vitamins – actually masks the terrible fact bound to them: absence of vitamins in nutrition invokes heavy diseases, for example a scurvy, takes-take, a rickets, pellagra and other which come to an end with mors of the patient. From here "vitamin" that В«life amineВ» (amines – the phylum of organic matters) means.
Posted in Vegetables and vitamins
Vegetables
Vegetables began to define the further development of an alimentary system. They compensated a meat lack: thanks to the low caloricity they were consumed by our ancestors in considerable quantities without excess of rational energy value, creating feeling of appetite and satiety. Also vegetables have not driven out some meat of a diet of the person completely, but opposite, promoted the best mastering of meat and other food natural products. The feeling of satiety has allowed our ancestors not to ferment all time in search of food, and a food by meat stimulated development of a brain which has occupied hours of full leisure ancient with useful occupations.
Posted in Vegetables and vitamins