The best time to grow arugula is the winter months
Surely you will love the Tuscan tusk.
The best time for growing arugula is winter months. How did the head tusk originated? Why do lemon juice not like to forget the mangold and exercise?
Extract from the shafts despite snow and frost essence of winter vitamins and other miraculous substances.
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In winter, the offer of our products from Gardens significantly reduces. If we planted tusk, cabbage, broccoli, arugula in autumn or rather, we can collect this crop, even if it freezes and the garden is snowy.
We may not even know how much health is hidden in the green leaves of these more or less popular plants.
About broccoli science and satin
These vegetables are not characterized by a sweet taste as a fruit, so especially in children are not popular.
Julius Satinsky, who advised how tolerance, was wittyly expressed by Julius Satinsky.
Brassica (Brassica Oleracea L. Var. Italica) has been known since the Middle Ages and comes from the Mediterranean. It is not in vain that the Mediterranean diet is the healthiest. It protects against many civilization diseases.
Broccoli contains vitamins B (B3, B5, B6) and vitamin C and K, but also lutein and zeaxanthin, which protect our eyes, especially the light sensitive cells of the retina. It also contains compounds with sulfur (isotiocyanates, caempferol and sulforaphan) and these reduce inflammation in the body and thus can improve arthritis and other inflammatory diseases.
(Source: Adobe Stock)It also has antibacterial effects
Less well -known is the information published in the scientific article that broccoli also has antibacterial effects, it can inhibit the development of unwanted bacteria in the body such as Helicobacter pylori, Escherichia coli, Staphylococcus aureus and others.
Probably nobody eats too much broccoli, but it's good to put it in the menu every week.
There are many tasty recipes on the Internet. The easiest and simultaneously maintaining the health effects is to coat the broccoli for about four minutes, season with butter or olive oil and salt.
Nero di Toscana does not form heads
If you haven't grown a tusk yet, you will certainly love the Tuscan. It is easy to grow in permeable soil in a sunny place and its solid leaves also beautify the garden in winter.
The dark green color of the leaves tells of the high content of chlorophyll and protective substances that ensure protection against adverse conditions. By eating, we get these substances into the body and so we protect ourselves.
The Tuscan tusk (pictured on the right) is also called Nero di Tosana, which refers to the dark color of its leaves. As well as a tusk of curly (left) does not make the head (source: Adobe Stock)The Tuscan tusk (Brassica Oleracea VAR. Palmifolia) is also called Nero di Toscana, which refers to its dark color of the leaves.
It contains a number of minerals and other beneficial substances that are present in broccoli, because it is her close relative, is one of the cultivars of cabbage (jaw Brassicaceae) to the so -called. Acephala groups, that is, does not form heads.
Seeds can be sown from April to June directly to the soil or pre -grow. Who does not like the tusk may change his mind when it tastes tusk chips that are certainly healthier than bought potato.
Most of these beneficial substances are in the raw tusk, but it may be more difficult to digest, so it is recommended to add it to a salad bowl in smaller quantities. Baked or cooked is much more gentle for sensitive stomachs.
There is also a red form of leaf tusk (Brassica Oleracea Scarlet), the cold is even more pronounced by its red color.
How did the tusk arise?
Everyone is well known Brussels sprouts (Brassica Oleracea VAR. Geminiferra), which also has many beneficial substances. It contains mainly a lot of potassium and calcium. The head tusk (Brassica Oleracea VAR. Sabauda) is known to the housewives much more than leafy. It was created by crossing white head cabbage with leaf tusk.
Similarly, with white cabbage (Brassica Oleracea Var. Capitata). Its best known and very healthy processing is fermentation.
It is a lactic fermentation in which latobacilli is reproduced, belonging to probiotics and home sour cabbage also contains vitamins C, K, B6.
(Source: Adobe Stock)Rucola to grow in winter
A sensitive digestive system can have problems after consuming cabbage plants, especially in their raw state. Therugula (Eruca sativa), which is also one of the cabbage plants, but promotes good digestion. Scientists examine its properties and report a new therapeutic possibility of treating gastric diseases.
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(Source: Adobe Stock)It contains minerals, especially potassium and calcium, vitamin C and beta -carotene. It promotes immunity, bone health, normalizes blood sugar, cleans the liver and blood, so it has been consumed by people in antiquity.
In the garden, but also in a suitable place on the balcony, we can plant it in a colder period and then in an unheated greenhouse to collect leaves even during the winter and add to the salads or directly decorate a bag of food with food. It grows in the greenhouse without problems.
It reproduces by self -sowing. Flourishing when warmer occurs the weather And the seeds provide additional crops. This will last several years in one place.
Is frost -resistant and multiply by self
There is several varieties of rucola on the market: a red -colored AGANO, frost -resistant gracia, half with a hazel taste, with an intense taste Sorrentomulti -year variety Wild Rocket, a fast growing ruker of Siata Dentala, and Ruca, a Handle Speedy, which is already a month after planting suitable for consumption and classic Hall Viktoria.
Scientists have examined the content of substances beneficial health in individual cultivars of cabbage plants and found the differences in the table, overall recommended variety and especially natural products, preferably from the garden.
Spinach and celery
Celery (APIUM GRAVELENS) We know the bulve, stem or leafy. Recently, the stem celery has become particularly popular and it will certainly benefit if we juice it or cut it in salads. This is especially appreciated by those who have thyroid problems.
In the winter we can also collect leaves of winter spinach (Oleracea) from the jaw. Amarantových. It is perhaps one of the most discussed vegetables, but still highly valued.
It is recommended to eat during the period of hypovitaminosis, sophistication, intense physical exertion and to prevent the negative effects of stress, accelerate regeneration for those who do hard physical work.
In the garden, we can still tear frost -resistant rosemary, oregano leaves, parsley and chives (source: Adobe Stock)To the chard and the lemon juice
Mangold (beta vulgaris var. Cicla) can bring color to the garden in winter, especially if we have in addition to the green mangold with yellow (Yellow variety) with red stems (varieties Rhubard Chard, Vulcan). In the case of stronger frosts, chard must be protected by foil or chinese.
The leaves can be collected gradually and add to the spinach side or raw to the salads, so we enrich our diet with fiber, iron, calcium, vitamin K and flavonoids protecting our eyes from cataract and age -related macular degeneration. It also has an antitumor effect, strengthens the immune system and cleans blood.
A close relative of chard is a exercise (beta vulgaris var. Ruba), another health -promoting plant, some of which will survive frosts, such as. Red round. The violet -red color of the exercise is caused by a dye of betanine, which is a strong antioxidant, protecting our body from harmful free radicals that can cause cancer, retinal damage and other diseases.
However, it is not necessary to exaggerate the consumption of chard and the exercise, because they also contain oxalates that contribute to the formation of kidney stones, which can be avoided by drinking lemon juice that dissolves calcium jucher.
Jerusalem artembur rather in a pot
Less well known are the positive features of Helianthus tuberosus. Rarely get them to buy them and when we want to grow them in the garden, they need to be embedded in the soil in larger pots, as they could grow unwanted. Jerusalem artichoke is found freely in nature, on the website of the Slovak Environmental Agency is listed as a potential invasive species, but not included in the legislative list of invasive species.
In autumn and winter we can remove freezing tubers from the ground and prepare them in different ways. Most of the vitamins are stored by raw tuber in the form of juice mixed to apple juice, oranges, carrots and other fruits. It can be baked like potatoes, but the tubers must be flavored because they have a bland taste.
The gourmets praise the excellent soup from Jerusalem artichoke. Healthcare professionals recommend Jerusalem artichoke mainly with diabetics, contains inulin, which is prebiotic soluble fiber and adjusts blood sugar. Jerusalem artichokes do not contain starch like potatoes, so they are dietary and can be used to reduce weight. They also have a detoxifying effect, cleansing the liver and kidneys.
(Source: Adobe Stock)Leeks can withstand snow and frost
Snow and frost will also last in the garden and the winter variety of pore (Alium Ameloprasum), from which we can cook a tasty soup and thus take mainly vitamins B, fiber, magnesium and iron in natural form.
If it does not freeze too much, we can also collect herbs in the garden. The well -known Slovak gastroenterologist recommends consuming as many types of herbs as possible every day. In the garden, we can still tear frost -resistant rosemary, oregano leaves, parsley and chives.
In this way, we can also supply fresh vitamins and other beneficial substances during the winter. We will prevent spring fatigue or at least we will alleviate it and maybe there will be no other health problems in our country. If we do not have these frost -resistant plants in the garden, now is a good time for the purchase of the purchase seeds and planning their planting.
Unusual chips
(Source: Adobe Stock)We tear the young leaves of the Tuscan tusk, wash them and dry them on the towel. Cut the leaves without the main vein into strips and sprinkle on a baking sheet with baking paper. Sprinkle with grated cheese, such as floodplain. If the cheese is salty, there is no need to say the tusk, if not, season it. Put in the oven and bake for about 15 minutes at 180 0c. Mix occasionally to dry the leaves but do not turn brown. The finished chips should be crispy, slightly salty and full of useful substances for our body. They contain vitamins C, K, fiber, antioxidants, ie similar substances to broccoli.
Source: M. Jahangir, HK Kim, Yh Choi, R. Verpoorte, Comprehensive Reviews in Food Science and Food Safety. 2009.
