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Berlin yellow salad how to plant. Berliner yellow head salad

To category: Biological features

Salad

Salad is an early ripening vegetable culture. Leaves or heads of cabbage are eaten. It is a source of many vitamins and minerals. Due to the early maturity, the lettuce harvest can be obtained continuously from May to September, sowing seeds at different times.

Lettuce is an annual cold-resistant plant. Seeds germinate at a temperature of 4-5 ° C, seedlings tolerate frosts down to -2 ° C, and seedlings and adult plants - up to -6 ° C. The root system is highly branched, located in the upper soil layer. The salad is very light-loving and prefers fertile soils, but reacts negatively to a high concentration of fertilizers, especially mineral ones.

The salad contains many different vitamins (C, B, B2, PP, P, provitamin A) and substances that calm the nervous system and improve sleep. It is consumed fresh with vinegar and oil, or in combination with various vegetables. Adding it to meat, fish and potato dishes not only improves the taste, but also significantly increases their digestibility.

Lettuce is a cold-resistant and early ripening culture. He is often the first to appear on the table. And you can sow it before winter - mass germination of seeds begins already at a temperature of 4 degrees. In hot dry weather, it quickly shoots and practically does not give marketable products.

This vegetable is very picky about soil and air moisture, as well as soil fertility. In the fall, 3-4 kg of humus, 20-30 g of potassium chloride and 10-15 g of superphosphate per 1 m2 should be added under the salad, and in the spring - 40-50 g of ammonium nitrate, 10-15 g of sodium chloride and 200-300 g of lime.

Lettuce is subdivided into three groups: head lettuce, leaf lettuce and romaine lettuce. For constant consumption during the summer period, it is necessary to select a set of different varieties of lettuce and determine the timing of their sowing. Leaf salad ripens for consumption in 30-35 days, cabbage - in 40-60, and romaine - in 60-70 days after sowing.

On household plots, it is advisable to grow head lettuce seedlings. Seedlings are planted at 15-20 days of age, with 2-3 leaves.
When sowing with seeds, rows are laid out in the garden bed every 45 cm. The seeds are sown after 2-4 cm and are planted to a depth of 1-2 cm. Seedlings appear on the 5-7th day after sowing. As the plants grow, they are thinned out and used for food. Seedling planting scheme early maturing varieties- 20 × 20 cm, late ripening - 25 × 25 cm.

Crop care consists in keeping the soil free of weeds and frequent watering. When watering, care must be taken that water does not fall on the leaves, since the leaves quickly rot from high humidity. Remove the salad in the morning after the dew has dried. Cut off the heads or the entire plant with leaves with a knife, making sure that they are not covered with earth from the roots. After harvesting, the salad is not stored for a long time.

Varieties
The best varieties of salad for amateur vegetable growers in the Non-Black Earth Zone are as follows.

Moscow greenhouse
Medium early, leafy. Plants shoot rapidly. From the emergence of seedlings to consumer maturity, 50-60 days pass. The leaves are pale green, delicate, juicy, good taste, the mass of one plant is up to 200 g.

Riga
Mid-season, leafy. Plants bloom late. From emergence to consumer maturity, 60-70 days pass. The rosette of leaves is large, the leaves are yellowish-green in color, delicate texture, good taste. The mass of one plant is up to 300 g.

Festival
Mid-season, heady. Resistant to flowers. From emergence to consumer maturity of heads of cabbage, 60-70 days pass. The rosette of leaves is large, leaves are light green in color, heads of cabbage are round, good taste, weighing up to 250 g.

Large cabbage
Mid-season. It blooms late: 60-70 days pass from the emergence of seedlings to the formation of consumer mature heads. The rosette of leaves is large, a head of cabbage is rounded, weighing up to 300 g. Leaves are light green in color, the edge of the leaf is finely toothed.

Berlin yellow
Mid-season, heady. Relatively resistant to low temperatures. Blooms late.

From emergence to consumer maturity of heads of cabbage, 60-70 days pass. A head of cabbage of a round shape, medium density, light yellow color, weighing up to 200 g. Leaves are yellowish-green in color, delicate, buttery taste.

Agrotechnics
The salad is placed on highly fertile, organic-rich soils with a neutral or slightly acidic soil solution. It is better to prepare the soil in the fall, after harvesting the previous crop. If the soil is not fertile enough, then in the fall, one or two buckets of manure or compost and mineral fertilizers are applied under a shovel: 40 g of superphosphate and 15 g of potassium chloride per 1 m2.

In the garden, lettuce is sown in early spring, as soon as the soil is ready for processing. For continuous production of fresh produce throughout the season, lettuce is sown at intervals of 7-10 days, until August. Seeds are sown in shallow furrows on the ridges in an ordinary way with a distance between rows of 15-20 cm, the seeding rate is 0.3 g per 1 m2. The seeding depth is 0.5-1 cm.

When mass shoots appear in thickened places, the salad is thinned out, leaving distances in the row for leafy varieties of 6-8 cm, for cabbage varieties - 10-15 cm.

For early production, lettuce is grown in seedlings. Seedlings in the phase of 3-4 well-developed leaves are planted in open ground in late April - early May.

Early ripening varieties are planted according to the 15X15 cm scheme, mid-ripening - 20 X 20 cm, late-ripening - 30X30 cm.

Harvesting of lettuce begins when the plants have formed a typical rosette for the variety, but no later than the onset of stem emergence in some single plants. Cleaning is carried out in one step, pulling out the plants from the roots. The yield is about 1 kg per 1 m2. Head varieties are harvested selectively, as the consumer mature heads of cabbage are formed. The head of cabbage is cut with a knife, removing the rotten lower leaves. Productivity of head lettuce is 2-3 kg per 1 m2.

Lettuce is a leafy vegetable. Among salad plants, eaten fresh, it occupies the main place. It works best on humus loamy soil. Placed in the second or first field in the rotation.

Types of lettuce: 1) leaf lettuce (lettuce), which gives tender leaves, does not form a head of cabbage; 2) head salad; 3) romaine lettuce (cabbage) with long leaves, for autumn culture.

Rice. 1. Cabbage salad

Rice. 2. Romaine lettuce

The following copra are widespread: 1) Berlin yellow - leaves are rounded, bubbly and concatenated, the color is yellow, shiny. Forms a head of cabbage. The seeds are black. A common fruitful early ripening variety. 2) Maiskai leaves are oval. A characteristic feature is the brown color of the head of cabbage on the upper edge of the leaves. The seeds are white. Early ripening variety. 3) Grots-kopf (Stubborn) - the edges of the leaves are light brown. Late cooking, yields heads of cabbage. The seeds are white. 4) Moscow greenhouse - oval-shaped leaves with large bubbles. Early ripening variety, does not give a head of cabbage. Especially good for greenhouse crops. The seeds are black. 5) Crystal - fringed leaves. Produces a large head of cabbage, white seeds. 6) Ohio - late, heads of cabbage are large, reaching 200-300 g, leaves of the rosette are bubbly. When thinning this salad, a distance of 30 cm is left between the plants in a row. 7) The balloon is a variety of romaine lettuce, has oval leaves, dark green in color. The head of cabbage is dense, elongated.

Lettuce is a cold-resistant plant. To get early harvests of ground lettuce, you should apply podzimny sowing in late October - early November, before the onset of persistent frosts. For such sowing, a flat area with fertile soil, free from weeds, is required. Machine seeding is done with 5-line meter-wide belts. The distance between the belts is 50 cm. The seeding depth is 0.5-1 cm. In the spring, as soon as shoots appear, the soil should be loosened with hoes. It is necessary to choose a young salad gradually by thinning the plants in rows, leaving them 20 cm apart from each other (to obtain a head salad).

Spring sowing is carried out in late April - early May. Band sowing is carried out with seed drills on a flat surface. The distance between the belts is 50 cm. On fertile areas, lettuce should be sown randomly on low one-meter-wide ridges.

The care consists in a shelf and a breakthrough in the rows, which are made when sampling a commercial salad. As it ripens, the salad is pulled out with the roots and placed tightly in baskets and sieves. When laying, the sieves are placed on the edge.

Biological features

The salad is eaten raw. The nutritional value of the salad is due to the content of protein substances, mineral salts and vitamins in it. Nitrogenous substances in lettuce over 31% (of dry matter). Of the mineral components of the salad, phosphorus and iron should be noted. The salad is very rich in vitamins B and A, it also contains a small amount of vitamin C. The bitterness of the salad depends on the content of a specific substance - lactucin.

There are 3 types of lettuce: 1) leafy, giving a product in the form of leaves, 2) cabbage, forming a head of cabbage, going, like leaves, into the salad, and 3) romaine salad, in which straight, almost smooth leaves form a loose, elongated head of cabbage.

Lettuce is an annual self-pollinating plant from the Asteraceae family. However, cross-pollination does occur in some cases. Therefore, with varietal seed growing, the sowing of lettuce different varieties in open places, it should be located at a distance of 50-100 m.

Lettuce is the earliest ripening vegetable plant. The growing season from germination to the beginning of technical ripeness for leafy varieties is 30-45 days (with a greenhouse culture - 20 days), for head varieties - 55-96 days and for romaine lettuce - 70-100 days.

Lettuce is a cold-resistant plant, it can grow at a temperature of 5 °. Seasoned lettuce in the phase of the formed rosette can withstand frosts down to -5, -6 °, but flowering plants are damaged by frosts of -2, -3 °. The optimum temperature for the growth of lettuce is 15-20 °, but the most dense heads of cabbage are formed when the temperature drops at night to 12-14 ’°’.

During the period of flowering and ripening of seeds, lettuce needs sunny weather and high temperatures. Early-ripening forcing varieties of lettuce at a temperature of 2.5-5 ° undergo a vernalization stage in 10 days, and summer soil varieties - in 20 days. Therefore, forcing varieties, when sown in open ground, shoot faster than summer soil varieties. Presowing vernalization of lettuce shortens the growing season. In headed varieties, pre-sowing vernalization often leads to the loss of the head-formation phase.

Lettuce is a long day plant. A long day will make the salad shoot faster.

Lettuce is a light-loving plant. When crops thicken, it does not tie heads of cabbage well, after a longer period of time it gives a bad rosette of leaves, and the plants often get sick.

The salad needs constant moisture supply, but excessive moisture is harmful to it, especially for the head varieties, which in this case easily get sick. With excessive moisture, seed plants are also strongly affected by diseases.

Varieties

Moscow greenhouse. Leafy variety. Obtained as a result of folk selection near Moscow. The leaves are horizontally arranged, pale green, oval, forming a medium-sized rosette (26-29 cm). Seeds are brownish. Very early ripening, ready for taking off marketable products in 25-30 days after germination. Suitable for growing mainly in greenhouses and greenhouses.

Stone head. A common cabbage variety. The socket is shallow. Heads of cabbage are round, running downwards, dense, small, weighing 50-60 g. Early maturing, forcing, for growing in greenhouses. Under this name, 2 varieties are widespread: Stone head yellow - with yellowish-green leaves and Stone head green - with darker greenish leaves. The yellow stone head matured more quickly than the green stone head.

Bettner's distillery. Early ripening cabbage variety. Shallow rosette (18-19 cm), with slightly raised leaves. The leaves are small, light green, oily in texture. The head of cabbage is small, loose, rounded. Seeds are silvery gray. Elite seeds are grown at the Gribovskaya vegetable selection station. Suitable for protected ground.

May. A common cabbage variety. Medium rosette (16-23 cm). The leaves are yellowish-green, with a reddish color along the edge, a reddish color is also present on the head of cabbage. The head of cabbage is round and round-flat with a downward slope, of medium size and density (weighing 40-80 g), its leaves are tender, oily. Seeds are silvery gray. Medium early. Used for growing in greenhouses and open field.

Features of growing for seeds

Due to its rapid growth and development, lettuce needs fertile, loose soil with a large supply of nutrients. It is especially responsive to the application of nitrogen fertilizers to accelerate growth and phosphorus-potassium fertilizers, which contribute to faster ripening. For lettuce, a neutral soil reaction is most desirable. Therefore, acidic soils are limy.

Good predecessors for lettuce are row crops: carrots, beets. On farms, lettuce often occupies an insignificant part of the area of ​​vegetable crops. In addition to the fields of vegetable crop rotation, it is often located on a separate well-manured and insulated area.

For salad, organic fertilizers are best applied in the form of humus. On soils; well filled with organic matter, the action of mineral fertilizers is very effective. For 1 hectare, apply: 3 centners of nitrogen, 4 centners of phosphorus and 3 centners of potassium fertilizers. It is better to apply mineral fertilizers in granular form in rows when sowing.

The growing season of a lettuce seed crop, depending on the variety and growing conditions, ranges from 115 to 180 days. In the northwestern zone, with early sowing in open ground, seeds can only be obtained by growing early ripening varieties (Moscow Greenhouse, Kamennaya Golovaya, Bettnera Vygonochny, Maisky). It is necessary to sow in early spring (April 25 - May 5) on the ridges prepared in the fall. Sowing 4-row along the ridges with row spacing of 25 cm. 2.5 kg of seeds are sown on G hectares. The salad is fed with mineral fertilizers, if those were not introduced during the main processing. Fertilizers should preferably be applied in granular form. Top dressing is timed to the first and second thinning. Thin in rows 2-3 times so that the final distance between the testes is 50 cm. When thinning, diseased, weak, atypical plants are removed and the best, well-developed plants are left. In early August, cut off all branches with unblown flowers. If the tops of the flower shoots are not cut off, they continue to bloom until late autumn, which delays the maturation of the seeds and makes harvesting difficult.

For growing lettuce seedlings, seeds are sown in early April in greenhouses in rows with a distance of 8 cm from row to row. Care measures for lettuce seedlings: watering, loosening row spacings, ventilating greenhouses and thinning rows. 8-10 days after germination, they are thinned for the first time 3-4 cm from the plant, 15 days after the first, with the second thinning, the distance between the plants is adjusted to 6-8 cm.After thinning, under each frame remains from 250 to 300 plants. In mid-May, seedlings are planted either on a flat surface with 50 cm row spacing and 25 cm distance between plants in rows, or in 4 rows in 4 rows at a distance of 25 cm between rows and between plants in rows. Then, when thinning and cleaning, the testes are left at a distance of 50 cm.

When removing seedlings from greenhouses, healthy, well-developed plants typical for the variety are selected for testis, the rest are discarded, removing all diseased plants. When planting seedlings, watering is done and making sure that the heart is not covered with earth.

Caring for the planted seedlings consists in loosening the soil, a shelf of weeds, removing diseased plants and feeding. Loosening of the soil and a shelf of weeds is carried out in a timely manner, several times a summer, while removing all diseased plants at the same time. 10-15 days after planting, the seedlings are fed with nitrogen fertilizers. The rate is 1-2 c / ha. If during the main treatment, phosphorus and potash fertilizers were not applied, then they are applied in the form of dressings simultaneously with nitrogen in the amount of 2-3 c / ha of phosphorus and 1-2 c / ha of potash. In the first half of August, late shoots are removed and branches with unblown flowers are cut off.

The maturation of the testes is determined by the appearance of white fluffy fly and darkening of the seed heads. The seeds do not ripen at the same time; mature seeds fall off easily. Therefore, cleaning is carried out selectively, in several stages. When harvesting, twigs with ripe baskets or whole mature plants are cut off.

With simultaneous continuous harvesting, the plants are harvested with a sickle. To avoid shedding seeds, the testes are harvested early in the morning after dew or in the evening. The removed testes are tied 3-4 in bundles and transported for drying under a canopy or indoors. To avoid the loss of seeds during transportation and drying of the seed plants, tarpaulin or burlap is laid under them. Dried testes are threshed with a small amount by hand, and with a significant amount - with ordinary threshers. After cleaning on winners, the seeds are sprinkled in a thin layer on a tarp in a ventilated area for final drying. After sorting the seeds, a lot of baskets with unhilled seeds remain in the heap. They are dried and threshed again.

Seeds, even when stored in a cool dry room, remain viable for only 3-4 years. The seeds are severely damaged by mice.



- Salad

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Fresh, chilled, crispy salads are a delicious treat. Varied in shape and leaf and color, these annual fast-growing vegetables are mainly used fresh. There is a place for head lettuce in almost any vegetable garden. It is very unpretentious and grows in almost any soil. It takes quite a bit of knowledge to harvest lettuce throughout the summer season. Better to plant a few different types lettuce, and then there will be a wide selection of this vegetable with very different leaves in shape and color.

Lettuce seeds can be sown directly into open ground, and to obtain greenery in early spring, plants are grown through seedlings or in greenhouses.

According to the lunar calendar in 2020, auspicious days for sowing salad seeds are:

  • in January: 1, 17, 28, 29;
  • in February: 6, 7, 24, 25 numbers;
  • in March the most better days 4, 5, 6 (before lunch), you can do landings 17, 18, 22, 23;
  • in April: 1 and 2 better days, you can sow 13, 14, 18, 19;
  • in May: 25, 26 or 11, 12, 15, 16;
  • in June: 7, 8, 12, 13, 22, 23.

Unfavorable days for sowing and planting:

  • January: 10, 25;
  • February: 9, 23;
  • March: 9, 24;
  • April: 8, 23;
  • May: 7, 22;
  • June: 5, 21.

The best varieties of lettuce

Leaf lettuce is divided into types. A list of popular varieties is provided. Among them there are head types and without a pith, fast ripening and with a relatively long wait for the harvest:

Site selection and preparation

The plant is a great lover of light. Therefore, his place in the sun. Do not forget that the head-headed representative does especially badly without the sun, because at the same time it is hardly possible to wait for the heads of cabbage from him.

As for the soil, for growth we select a fertile, loose, moderately moist soil, exactly in moderation, since with waterlogging, various diseases may appear.

Comfortable soil is a soil that has a neutral reaction, however, with a good addition of nutrients, it does well on slightly acidic soil.

Sowing rules

First, prepare a suitable potting mix. To do this, mix high-quality humus soil, peat and sand (2: 1: 1). If you have the opportunity and desire, then buy a ready-made earthen mixture, which can be found on the store shelf; Vegetable, Universal and Biogrunt are best suited. Sowing is recommended to be carried out in containers or boxes, but experienced gardeners advise using pressed peat cubes with a facet of 40-50 mm for this.

Before sowing, the seeds are immersed for 2-3 hours in a solution of potassium manganese of pink color. Then they are evenly distributed on the surface of the substrate, without embedding. If sowing is carried out in a box, then grooves must first be made in the soil mixture, into which the seeds are evenly placed, while they must be buried into the substrate by no more than 10 mm. If, as the seedlings grow, you want to cut them out, then the row spacing should be about 50 mm. But you can not dive the seedlings, in this case it is necessary to leave a distance of at least 100 mm between the rows. Crops need abundant watering, which must be done very carefully, then the container is covered with glass or film on top. Experts advise removing the seedlings in a well-lit place with an air temperature of 18 to 21 degrees. The first seedlings may appear after 3-4 days, immediately after that the temperature should be reduced by 3 or 4 degrees, otherwise the plants may begin to stretch.

If the bushes need a pick, then it is carried out after 1 or 2 true leaf plates are formed on them. Seedlings are planted in open soil during the formation of 3 or 4 true leaf plates. But first, they must be hardened for 15 days. To do this, the seedlings are transferred to the street every day, while the duration of such a procedure should be increased gradually. The seedlings will fully harden after being able to stay in the fresh air around the clock. If the salad is grown indoors, then it does not need to be hardened.

Seedling care

There is no difficulty in caring for a salad. The main requirements were: timely and frequent watering, regular loosening, thinning and elimination of weeds.

In spring, it is advisable to cover the young with cones at night to provide protection. In the afternoon, the devices are removed.

Outdoor salad care

In order to successfully cultivate lettuce on your site, you need to weed, water it in a timely manner, and also loosen the soil surface near the bushes. It is recommended to loosen the soil every time after rain or watering; during this procedure, all weeds must be removed from the garden.

Watering

When grown in open soil, the bushes are watered regularly, on average, once every 7 days and do it in the evening or morning. When growing head varieties, it is recommended to water them along the rows, but the sprinkling method is better suited for leaf varieties. After the growth of heads of cabbage begins on the bushes, watering must be sharply reduced, otherwise there is a high probability of rot formation on the bushes. On hot days, to prevent the development of necrosis in the salad, experts advise watering it at night. Remember that the frequency of watering is directly dependent on the weather conditions.

Fertilizer

When growing leafy varieties, it is enough to add all the necessary fertilizers to it when preparing the soil for planting, and then the bushes will not need feeding. However, if the soil is depleted, then the plants should be fed with phosphorus, calcium, nitrogen, potassium and magnesium for crispy lettuce foliage. Since cabbage varieties grow longer than leafy ones, they should be fertilized 1-2 times throughout the season. It is recommended to feed the bushes with organic matter, namely: a solution of poultry droppings (1:20), fermented herbal infusion, vermicompost or mullein solution (1:10). As a rule, the plant is fed at the same time as watering.

Growing lettuce in a greenhouse

Since lettuce seeds can hatch at a temperature of +5 degrees, it can be planted and grown in a greenhouse even in winter, provided that the room is heated. However, in the future, the plant needs a temperature of about +20 degrees for growth and development. Therefore, lettuce seeds can be planted in an unheated greenhouse from mid-March to late April (depending on the region).

  1. Add 15 grams of potassium chloride and 40 grams of superphosphate for each square meter.
  2. Dig up the soil together with fertilizers.
  3. If the soil is acidic, then it is recommended to add slaked lime or dolomite flour (the norms depend on the degree of acidity of the soil). Also, the acidity level will help level out rotted manure.

In the spring, the bed must be loosened, leveled and made grooves in it at a distance of 10 cm from each other. Seeds are laid to a depth of 1-2 cm, covered with soil and watered. Since subzero temperatures are not uncommon in early spring, it is recommended to sprinkle the garden bed with mulch in the form of fine humus.

When the seedlings rise and grow a little, they are thinned out so that the distance between the specimens is from 15-20 cm.

Greenhouse salad care

Care consists in abundant, but not frequent watering, weeding and loosening of the soil, top dressing. Fertilizers are applied twice during the growing season. The last dressing should be done no later than a month before harvest. A solution of 10 liters of water and ammonium nitrate with potassium chloride (half a teaspoon of each drug) is used as fertilizer.

Growing lettuce on a windowsill

The windowsill salad can be grown throughout the year. For sowing seeds, you can use pots with a volume of 1-2 liters or boxes. In the springtime, they are placed in a well-lit place (a sunny window is perfect). In the cold season, the bushes will need additional lighting; for this, phytolamps or fluorescent lamps are used, as a result, the duration of daylight hours should be increased by 2-3 hours.

For growing lettuce on the window, the soil mixtures described above are well suited, but you can also use a substrate consisting of coconut fiber and vermicompost (2: 1). Prepare the seed in the same way as described above. Then take a container, put a good layer of drainage on its bottom and fill it with wet soil mixture, after which seeds are sown into it to a depth of 0.5-1 centimeter. After the crops are watered, they must be covered with glass (film) from above, and then removed to a dark place. The first seedlings should appear after 3-5 days, immediately after that the shelter is removed, and the container is moved to a well-lit place. It will be possible to tear off the foliage for food after 5 to 10 plates have formed on the bushes. If you are going to put the cut leaves for storage, then in no case should you wash them, otherwise rot will form on them.

Watering

When growing on a window, you need to water the salad systematically 1 time in 2-3 days. Particular attention should be paid to watering on hot days, because the drying out of the earthen coma causes more rapid formation of flower arrows, and because of this, the foliage has an unpleasant bitter taste. Seedlings grow well at temperatures from 16 to 20 degrees, but they develop normally on a loggia in the cool (about 6-7 degrees). Such a plant can be harmed not only by cold, but also by excessive heat, as well as low air humidity, in this regard, the bushes must be moistened every day from a sprayer. To moisten and water the salad, use well-settled water at room temperature.

Fertilizer

In order for the salad to grow actively in room conditions, it will need to be fed in a timely manner. To do this, a complex fertilizer in liquid form is introduced into the soil mixture 1 time in 7 days. Remember that this crop can accumulate nitrates; therefore, it is necessary to control the amount of nitrogen introduced into the soil mixture. But it is best to use an organic fertilizer for feeding, for example, a mullein solution (1:10).

Lettuce pests

Of the pests, slugs and aphids, cruciferous fleas and wireworms most often annoy the delicate plant. Since the chemicals are absorbed into the leaves, they cannot be used, therefore it is recommended to use folk remedies:

  1. Holes in the leaves indicate that the plant is eating. cruciferousflea... Good preventive measures are weeding and regular watering (the flea does not like moisture). Planting a number of marigolds, calendula, tomatoes, garlic will scare away the pest.
  2. Salad aphid feeds on plant sap, the leaves of which begin to darken and curl. This insect will scare off the onion planted nearby. You can get rid of the white-winged insect with the help of infusion of young potato tops, dandelion leaves or onion husks.
  3. Slugs gnaw on the lower leaves, on which large holes are formed as a result. Traps are made for these pests: disposable cups are dug into the garden bed, into which a little syrup, juice or beer is poured. Best of all, slugs are helped by beer, which is destructive for them. However, pests love this drink very much, so if traps are placed in the evening, in the morning you will see many dead slugs in them.
  4. Wireworm eats plant roots. To eliminate these pests, there are many folk ways, which we wrote about in our article " How to get rid of a wireworm in your garden».

Lettuce diseases

Under unfavorable conditions, non-observance of crop rotation and agricultural technology, lettuce affects diseases, among which the following are the most dangerous for plants:

  1. White rot- a fungal disease manifests itself as a flocculent bloom on the leaves and watery light spots on the stems. In part of the plant, the infection penetrates through the leaves touching the ground.
  2. Gray rot affects plants in high humidity and cloudy weather. The fungus also penetrates leaves lying on the ground, on which brown necrotic spots appear. Spotting from the bottom of the heads of cabbage and stems goes to the top and spreads throughout the plant. Salads are resistant to gray rot - Maisky, Khrustalny, Moscow greenhouse.
  3. Powdery mildew- a disease that can be recognized by a similar white bloom of cotton wool on foliage, heads of cabbage and stems.
  4. Edge burn- the disease manifests itself and spreads quickly when there is an excess of nutrients in the soil. The affected plant dies quickly.
  5. Downy mildew affects the culture at high humidity. The lower leaves are covered with white bloom, and the upper leaves are covered with yellow spots. After a while, diseased leaves turn brown and dry out.

Since chemical preparations cannot be used to treat diseases on a salad, preventive measures will become protection for plants:

  • compulsory observance of crop rotation;
  • disinfection of planting material;
  • timely removal of weeds;
  • regular watering;
  • inadmissibility of stagnation of moisture in the soil;
  • growing crops on nutrient soil;
  • balanced fertilization.

In the early stages of the disease, it is necessary to immediately remove the affected leaves. If the whole plant is affected, it is pulled out and burned, and the soil is disinfected.

Harvesting

A formed rosette of leaves or a sufficient density of the head of cabbage says that it's time to collect greens.

Dry weather is a great time for cleaning, for which we set aside early morning or evening hours. In hot weather or immediately after precipitation falls, we do not harvest, in view of the fact that it is precisely such conditions that lead in the future to a rapid deterioration in the quality of the harvested crop, as well as its rapid decay.

We harvest lettuce and head lettuce a little differently. We apply mass harvesting to the first, but we approach the second selectively, that is, we focus on the maturity of the head.

And yet - for use in food, we take fresh leaves or heads of cabbage before the flower arrow pops out, otherwise it is with its appearance that bitterness accumulates in the leaves.

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To get started, use the already created "Favorites" list, save all the positions you like to it. If you want to create a list with your own name, just click the "Add new list" button. Give it any name that will help you navigate, for example "Seeds for 2016", "My Club", "Summer Flowerbed", etc. And when the hour comes, in a few clicks order all the goods you need, for example, for your winter garden.

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How to use the My Family Garden section


To add a product to My Family Garden, you need to go to the product page.

In the additional window that appears, select the list to which you would like to add the current product. You can choose New list by giving it a name. After selecting the list, follow the "Ok" link.

My Family Garden
On the section page, you can view all the products you have added, as well as the created lists.

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Create lists on a variety of topics. Examples of names can be very different: "My future summer flower bed", "For a summer residence", "Apple garden" and many others. Do you know exactly what you will order from fruit and berry seedlings? So name the list "Delicious", adding your favorite varieties there. And when the time is right, order the entire list in just a few steps.

We have done everything to make My Family Garden as convenient and intuitive to use as possible!

Correctly selected varieties of lettuce will help diversify the summer menu and fill the diet with biologically useful substances, fiber, trace elements and vitamins. It is necessary to choose the right types of lettuce.

Salad Is an annual plant from the Aster family. His homeland is the Mediterranean coast. Lettuce is one of the most ancient cultivated vegetable crops. It was grown by the ancient Egyptians, Romans and Greeks. He entered Russia in the XII century. Currently, lettuce is widely cultivated in all countries of the world, being one of the main vegetable crops. In our country, lettuce is cultivated in a small volume, and its production is concentrated near large cities; many gardeners willingly grow it on their backyards.

Salad- an extremely valuable early ripening vegetable crop. It contains almost all currently known vitamins, a significant amount of salts of iron, potassium, calcium, phosphorus, organic acids, pectins, folic acid. Due to the high content of these physiologically active compounds, lettuce improves metabolism, improves blood composition, normalizes the functioning of the gastrointestinal tract, and increases vitality. The use of lettuce in your daily diet is an excellent preventive measure against many diseases.

Of the nutrients, the leaves contain 1.2% sugar, 2.3% protein. Use lettuce leaves in its raw form, mainly for the preparation of various salads, while the leaves are used only until the formation of the flower arrow, since with its appearance a bitter taste appears on the leaves. The lettuce has three varieties: lettuce, cabbage lettuce and romaine lettuce: lettuce forms only a rosette of succulent leaves; head lettuce forms more or less dense small heads of cabbage of a round or round-flat shape; romaine lettuce forms elongated heads of cabbage.

Leaves are light, yellow and dark green, sometimes with red or brown anthocyanin pigmentation in the form of spots along the edges or all over the entire surface. The edge of the sheet is solid, serrated, wavy, scalloped, and the surface of the sheet itself is smooth to strongly bubbly. The flowering stem is 60 - 100 cm high, the inflorescence is a basket, the seeds are small with a tuft. Lettuce is a self-pollinating culture.

Salad- long-day cold-resistant culture, can grow at + 5 ° C, the optimum temperature for growth is + 18 ° C. Plants easily tolerate small frosts.

Lettuce places high demands on soil fertility and moisture. With a lack of moisture, the yield drops sharply, the plant quickly turns to flowering. Excessive moisture leads to severe damage to the leaves by fungal diseases. Head lettuce is more demanding in terms of light intensity than leaf lettuce.

Moscow greenhouse. Leaf lettuce of medium early ripening period, 45-60 days pass from mass shoots to the onset of economic validity, but in our gardens they practically begin to harvest it much earlier. The rosette of leaves is half-raised, about 22 cm in diameter. The leaf is pale green, whole-edged. The consistency of the leaves is delicate, the taste is sweet, without bitterness. The mass of one plant is 70 - 100 grams. The variety is widely used for early production in open and protected ground.

Large cabbage. Mid-season variety. The growing season is 54–67 days. The rosette is semi-raised, large, with a diameter of 30–35 cm. A head of cabbage is rounded-oval, with a diameter of 10–14 cm. The weight of one plant is 260–550 g, the weight of one head is 130–325 g. yellow-green. The variety is used for growing outdoors and in film greenhouses.

Festival salad

Festival salad- This is a mid-season variety, from germination to technical ripeness 71 days. The rosette is large, the head of cabbage is round, dense. The weight of one plant is 115–300 g, the weight of the head is 90–125 g. Recommended for growing outdoors.

Berlin yellow salad

Berlin yellow salad- This is a mid-season variety, from germination to technical ripeness 73 days. Rosette 24–29 cm in diameter, leaf is light green with yellowness. A head of cabbage is round, loose or of medium density, light yellow, weighing 104-200 g. Recommended for cultivation in open ground and film greenhouses.

Kucheryavets salad

Kucheryavets salad- This is a medium late variety, the period from germination to technical ripeness is 68–75 days. The leaf is light green, the edge of the leaf is festo-like. The head of cabbage is loose, weighing about 200 grams. Recommended for cultivation in open and protected ground.

Other varieties are also cultivated, such as: Rizhsky, Azart, Kucheryavets, Gribovsky, Novogodniy.

Dutch varieties of head lettuce: Amulet, Bastion, Vicky, Krestel, Sanora.

Agrotechnics

In the garden, lettuce should be grown in the second year after applying organic fertilizers. If no organic fertilizers were applied for the previous crop, then 4–5 kg / m2 of humus or compost are directly given under the salad. With a small garden plot, a separate area is not allocated for salad: it is grown in front of late-grown crops, tomato and mid-season cabbage, or as a sealant for other plants. To create a conveyor for a continuous supply of fresh produce, sowing should be carried out in small areas at intervals of 10-14 days, starting from the end of April. Plots with the earliest sowing date should be covered with foil, which will further accelerate the flow of the crop. Leaf lettuce is sown row from row at a distance of 15–20 cm, head lettuce - 25–30 cm, seeds are planted to a depth of 1.5–2.0 cm, after sowing the rows are mulched.

Plants care routine- weeding, thinning, loosening, watering. With dense shoots, the plants stretch out, are easily affected by diseases, and the headed varieties do not form a head of cabbage. Lettuce is thinned out when shoots appear, leaving 2 cm between the plants in a row, thinned again in the phase of 3 true leaves - by 7 cm.In head lettuce, at the first thinning, 8 cm is left, and at the second - 25 cm, depending on the variety. In fertile areas, top dressing is not carried out. Water the salad in moderation. Excessive moisture is especially dangerous after the closure of leaves in rows and the formation of heads of cabbage.

For an earlier harvest, you can use seedling method cultivation. Sowing is carried out in early April in small boxes, seedlings in the phase of the first true leaf dive into pots with a diameter of 5 cm or into boxes according to the 5 × 5 cm scheme. By the time of planting, the seedlings should have 4 true leaves.

Harvested as the heads of cabbage or rosette of leaves form. The lettuce is usually pulled out with the root system, and in the headed varieties, the head is cut with a knife and the lower damaged and yellowed leaves are removed. Cleaning is best done in the morning, but only when the leaves are dry from dew. Store the salad in perforated plastic bags, preventing the heads or rosettes from withering.

Salad dishes

The salad is used in food mainly raw for the preparation of various vegetable salads but it is also boiled and fried. We offer simple and delicious dishes from salad for home cooking.

Salad sandwiches... Sandwiches will be tastier and healthier if the slices of bread, spread with butter, are covered with lettuce leaves, and slices of meat, ham or fish (sprat, herring, sardines) are placed on top.

Cucumber and tomato salad... Washed and dried lettuce leaves, cucumbers and tomatoes, cut and put in a salad bowl. Season with sour cream and finely chopped hard-boiled egg. Add salt, sugar, vinegar to taste. In order for the salad not to lose its tenderness, it should not be prepared in advance, before serving.

Vinegar and oil salad... Cut the washed and dried leaves and place them in a salad bowl. Before serving, pour over vegetable oil and vinegar, stir, sprinkle with dill or parsley, salt.

Salad soup... Scald the leaves with boiling water, put in a colander, pour over cold water, let the water drain, then lightly sauté with oil, add milk sauce and cook at low boil for 20 minutes, then rub, and bring to a boil in the same sauce. Season with cream and butter.

Stewed salad... 7 heads of lettuce, cut each into 4 pieces, rinse well and simmer, covered, in a small amount butter... Add 300 g sour cream sauce, dilute meat broth... Before serving, add 100 g of green peas, stewed in butter.