Since the most ancient times to the person pryanovkusovy, aromatic plants are known. Still primitive people seasoned with them crude meat. Culture of their cultivation the first civilizations quite owned. Ancient Greeks knew the most part of the modern range of spices. Culinary art of Ancient Rome included many-sided application of these plants, which use …
To the truck farmer on a note
To the truck farmer on a note
From the most ancient times to the person pryanovkusovy, aromatiyochesky plants are known. Still primitive people seasoned with them crude meat. Culture of their cultivation the first civilizations quite owned. Ancient Greeks knew the most part of the modern range of spices. Culinary art of Ancient Rome included many-sided application of these plants which use was borrowed Greeks.
In food in Russia since ancient times used fennel, borshhevik, a St. John’s Wort, mint, onions, garlic, a horse-radish, an anise and others. In HU-HU1 eyelids Russian cuisine already was sharp and fragrant. In XIXveke Russian used a cucumber grass, an anise, a chervil, a celery, portulak, coriander, a basil, a chaber, a marjoram and others.
SOWING CAMPAIGN ANISE – an annual plant of family seldereyny. It is exacting to heat, moisture and fertility of the soil. From the beginning of shoots before maturing of seeds passes 110-120 days. An anise – the plant of long day perekrestno pollinated. Seeds before crops rekomenduetsya to presoak. Used grades: Alekseevsky 38 and Alekseevskiy334. An anise sow on well processed and filled soil. Before poyosevy and after the soil prikatyvayut. Depth of seal of seeds of 2-4 cm, and at a soil podsykhaniye – to 5 see. Norm of seeding of 10-16 kg/hectares. On personal plots cleaning of greens carry out as required. Cleaning of seeds carry out at achievement of wax ripeness. The anise is used in the perfumery and cosmetic and food industry. In cookery ispolzuyutsya generally seeds. Many national kitchens use an anise at a cabbage fermentation.
BASIL GARDEN (fragrant) – an annual plant of family yasnotkovy (gubotsvetny). It is exacting to heat, moisture, light and the soil. Seeds sprout at soil temperature not below 10°S. Grow up poyosevy seeds in soil and sprouts. Depth of seal of seeds 1,5-2 see. Care of plants consists in soil loosening, weeding of weeds, a proyorezhivaniya of shoots and waterings. The first prorezhivaniye is done in a phase by 2-3 leaves, the distance between plants is left by 5 cm, the second – in a phase of five-six leaves at distance 15-20 see Srezka to greens is done prior to the beginning of flowering. Cut off escapes in length 10-15 see 2-3 times during the season. A basil apply in the canning industry to aromatization marinadov and tomato sauces, and also in the meat industry. It add in dishes from mutton, beef, an offal, poultry, and also in forcemeats. A basil – a symbol of immortality, love and family happiness.
ZMEEGOLOVNIK (a melissa Turkish, a sinyavka) – an annual plant of family yasnotkovy. The homeland – the southern Siberia and China. All land bodies of a plant contain essential oil. Leaves have a pleasant limonyony smell and spiciness.
Breeds seeds which sow directly in soil. Sow a zmeegolovnik in the early spring, depth of seal of 2-3 cm, an expense semyan 4-6 kg/hectares. Care of crops includes cultivation of row-spacings and weeding in ranks. Zmeegolovnik rather unpretentious, holodostoyyoky plant and it can be grown up everywhere. A crop clean at the beginning of flowering. Apply a zmeegolovnik to seasoning to various dishes. In the food industry it is used for aromatization of pishcheyovy products. For receiving seeds clean in the separate way. In perfumery – the cosmetic industry it use at an izgotovyoleniye of soap and quality spirits.
N SKRIPKIN, honored worker of agricultural industry of Ukraine.