How to grow and prepare a delicious salad

Asparagus

How to Grow LettuceIt's funny that asparagus isis not an exotic expensive vegetable from the supermarket. It is nothing more than a "Christmas tree" - a plant that no bouquet could do without a decade ago. Another name is "asparagus". Only they do not eat adult greens, but juicy white shoots that develop in early spring from buds that overwinter in the ground. They taste wonderful - they resemble young peas. Asparagus is healthier than most garden vegetables, as it contains vitamins B, PP, C, carotene in huge quantities. Despite its satiety, it is low in calories. Growing conditions: Loves light, loose soils, sunny places, demanding for watering - with a lack of moisture, the shoots become tough and bitter. Planted with seeds (late May - early June) or seedlings in August. Asparagus can grow well in one place for up to 20 years. Varieties: Argentelskaya, Tsarskaya. Recipes from Wday.ru:Snack "Flowers of Love"Warm vegetables with tapenadeAsparagus gazpachoPotato pie with asparagusRisotto with beans and asparagusAsparagus with quail eggs under Dutch sauce

Endive (chicory)

Delicious juicy chicory salad with a littlebitter taste. The leaves are more useful than those of ordinary lettuce, they contain vitamin C, carotene, vitamins of group B, PP, salts of iron, magnesium and phosphorus. Endive is useful for diabetics - it contains inulin, an easily digestible carbohydrate. Growing conditions: Lettuce is demanding of soil fertility, does not tolerate acidic, compacted or heavy soils, the introduction of fresh manure. Endive is planted from April to July with seedlings and seeds. Sowing seeds - to a depth of 1-1.5 cm, the distance between plants - 25-30 cm, between rows - 40 cm. Since the root system is located close to the soil surface, the lettuce does not tolerate even a short drought. If there is insufficient watering, the leaves will taste bitter. To make the salad more delicious, bleach it - 2 weeks before harvesting, tie the stems and wrap them in cloth. Varieties: Spring, Lace, Yellow Curly, Ruffek. Recipes from Wday.ru:Pirozhki with chicken meat, leek and olivesRed chicory salad in caramelCasserole from endive and smoked haddockPasta Frozen Pasta SaladTrout with fried ham and red chicorySoup from endive

Chard

This is the beautiful name given to the leafbeetroot. This plant was selected to produce tasty leaves with thick, juicy petioles. Today, varieties with orange, red, yellow and green petioles and leaf veins have been bred. Swiss chard is delicious in salads and soups, and is also healthy - it contains a lot of carotene and vitamin C. Growing conditions: It loves fertile, non-acidic, light soils and watering - the leaves become tough from lack of water. Seeds are sown three times per season: in the first ten days of May - for seedlings, in mid-June - in the ground and before winter - at the end of October. It takes 2-2.5 months from sowing to harvest. Regularly appearing flower stalks must be removed. It is recommended to sow in rows with a distance of 30-40 cm between rows, 20-30 cm between plants in a row. Varieties: Scarlet, Bride, Ruby, Emerald, Beauty.

Ruccola

Arugula is very popular in Europea salad plant of the cabbage family. It is an early maturing, moisture-loving and cold-resistant crop. Young plants can withstand frosts down to 6°C. Arugula has a specific bitter taste, it is believed that it perfectly sets off the taste of meat and fish dishes. Arugula leaves are rich in vitamins, especially ascorbic acid. Due to the presence of flavonoids, arugula strengthens the walls of blood capillaries. It is used as a tonic. Growing conditions: Arugula is a light- and moisture-loving plant, with regular watering the leaves become larger and more tender, less bitter. In hot dry weather combined with long daylight hours, arugula quickly begins to bloom. Arugula can be sown at several times: in early spring, early July and August. Sow in rows 30-40 cm apart, with a seeding depth of 1-1.5 cm. On the 5-6th day, shoots appear, and after 2 weeks you can pick the first green leaves. Autumn shoots can be transplanted into pots and placed on the windowsill - they will take root well and will delight you with fresh greenery in the cold. Varieties: early ripening - Patience, Rococo; mid-season - Corsica, Rocket, Sicily, Euphoria. Recipes from Wday.ru:Lettuce and arugula saladBeef carpaccio with arugulaSandwich with ham and figsCanape with mozzarella and roast beefPizza mozzarella-arugulaMango and arugula salad

Spinach

A plant unique in its nutritional value— its leaves contain protein (34% - as in meat) and vegetable fats. The leaves contain many different vitamins - C, A, B1, B2, B6, PP, P, E, D2, K and a large amount of iron in an easily digestible form. Growing conditions: It is better to plant spinach in cultivated, rich, light and slightly acidic soil. The presence of nitrogen in the soil is very important - spinach reacts to its deficiency with a sharp decrease in yield. Do not feed with manure - spinach accumulates nitrates in the leaves! Needs high soil moisture, otherwise the plant begins to stem. Early varieties (tapa Matadora) give their first harvest 40-45 days after germination. Sowing can begin as early as mid-May directly into the ground, to a depth of 2.5 cm, with row spacing of 25-30 cm. The seedlings are thinned out, leaving a distance of 7-8 cm between plants. Overseeding can be done every two weeks all summer long. Spinach is good for early sowing because its seedlings can withstand frost, and early varieties yield a harvest in a month. It can also be sown in the fall, collecting part of the harvest in the same year, and the second part in the spring. Varieties: Virofle, Stoik, Matador, Giant, Fatty, Sporter. Recipes from Wday.ru:Piquant SaladSalmon in spinach leavesScallops with carrotsSea ruff in brothSpinach cream soup with garlic croutonsGreen Stew (garnish)