Gardener

Posts Tagged ‘Cl’

The swede intended for a prolonged storage, it is necessary to clean as it is possible later, before approach by a frost – the swede cleaned at this time longer and is better stored. At swede harvesting it is necessary to watch to damaging root crops. Swede haulm cut off near the basis, but do it cautiously not to damage a root crop. A swede clear of the earth and if root crops damp, dry them under a canopy.

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Radish, turnip and beet store, as well as carrot, in wooden boxes in height about 1 metre. It is possible to store these root crops and on a floor, sprinkle their small hillock. Haulm of a radish, turnip and a beet cut off at once after their harvesting.

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Carrot can be stored in the trenches dug in the earth. Trenches dig out in the driest place of a garden, it is desirable located on a height. Depth of a trench should be about 80 cm, width – 100 cm, the length depends on quantity of carrot. Carrot spread in a trench, pouring dry sand. When to trench edge remains about 25 cm, on carrot put dry branches, rods and from above a trench fall asleep the earth a layer at 15-20 see From above, at hard frosts, it is possible to cover a trench in addition with straw, spruce branches and snow.

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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.

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Very important not only to reap a crop from a garden in an integrity and safety, but also to keep it further so that vegetables could be used within all winter.

For storage of vegetables special rooms – a cellar, a cellar are necessary. Before placing in them the gathered vegetables, in a cellar or a cellar to be spent careful harvesting, they are well aired. The temperature in a room in which vegetables are stored, should be not above 4-6 degrees of heat.

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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.

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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.

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Since school years we know, that the person was created by work. Definitely, the role of labour activity in formation of social and intellectual human nature is great, but the person all the same is a biological being and therefore, its biological evolution descended under the influence of those or other ecological factors, including a food.
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