In article detailed characteristics of vegetable haricot are given.
UDC 635
Still Ancient Greek writers of Teofast (the IV-III centuries BC) and Dioskorid (I century AD) described haricot under the name "faseolyus". Ancient Romans used haricot not so much as a food product, how many as raw materials for cosmetic preparation – torments powder. Was considered that application of the whitewash made on the basis of this flour, promotes smoothing of wrinkles. At Germans and now haricot call belilny beans.
Haricot is exacting:
- to heat (even easy frosts can destroy completely plants);
- to light (the zateneniye causes a pulling of plants, sharply reduces a crop);
- to humidity of the soil and air (at low humidity of air are showered a flower and zavyazi).
Seeds of haricot start to sprout at soil temperature 10-120C, but optimum for this purpose temperature 250S. If to sow haricot very much early, it will sprout, but plants from these overcooled seeds will be weak and never will catch up on productivity of the colleagues who have begun growth from seeds, being in comfortable conditions. It concerns also love of a plant to light and humidity. Period of vegetation of haricot of quite short 55-65 days.
When landing the width of row-spacings should be 45-55 cm, and among between plants not less than 15 see.
Our malogumusny soils in comparison with soils of the homeland of haricot are very poor. Therefore, caring of a crop, it is necessary to lay up and organic chemistry (it is possible to presoak brilliant green), both mineral macro – and microfertilizers. Nitric fertilizers to bring only under autumn perekopku and, if absolutely exhausted soil. In process of growth haricot as all bean, will receive nitrogen by means of azotfiksiruyushchy bacteria on roots.
More all grades belongs to vegetable, or a sparzhevy version of haricot. Their beans don’t contain a pergament layer in shutters therefore in food are used young entirely. For this purpose they should be juicy, easily breaking when bending, without cambers from grains and without rough fibrous threads. Use sparzhevy beans in cookery, and also for pickling, freezing.
There is still the semi-vegetable haricot which beans contain in fiber shutters, young they can be used in food entirely. At lushchilny, or grain haricot because of a large amount of rigid fibers in shutters of beans to food there are only grains. At amateur truck farmers sparzhevy haricot uses the greatest popularity.
A.Tsiunel.
(On magazine materials A garden and a kitchen garden).