Sorrel Pallagi large leaf 3g ZKI
|HUF 370 * (nettó: HUF 291)|
Characteristics of Pallagi large-leaved sorrel:
Pallagi sorrel is a perennial with a characteristic sour taste. Sorrel is a herbaceous plant. It develops a deep, strong main root, but over time it loses its role as a water and nutrient absorber, which is taken over by the later developing adventitious roots. Its underground shoots are elongated, spindle-shaped, woody rootstocks. Above ground shoots are erect, slightly striated, soft stems. Leaves are thick, lanceolate, with intact margins, slightly swollen towards the phloem. Long days cause the sorrel to develop a seed-stalk, which, if removed, leaves remain tender and edible. The optimum temperature is around 16°C, but it tolerates cold temperatures well, freezing at minus 10-15°C. Optimum germination is between 18 and 20 °C, but germination starts at 3-4 °C. It is a light germinating plant. As a small seed with a high oil content, germination is rather slow and takes a long time.
Favourable physiological effects on the human body:
Its greatest value from a nutritional point of view is that it gives a very early edible crop. It has a relatively high vitamin C content and is rich in minerals important for the human body (phosphorus, iron, calcium). Its high fructic acid content makes it good for the diet, and it is refreshing and invigorating. It is also considered a herb in some countries.
Requirements of Pallagic sorrel:
Sorrel tolerates partial shade well, but can only produce a large number of leaves in a light-rich location. Long days and high temperatures will cause it to set seed quickly.
It is not picky about soil, growing well in moderately compacted, well-drained soils.
High water demand, likes a humid environment. It can be successfully grown on almost all soil types.
Requires more nitrogen than other nutrients, which has a direct impact on its productivity. In addition, like all leafy greens, it has slightly higher than average magnesium and iron requirements.
How do you grow Pallagic large-leaved sorrel?
The seed of the sorrel is one of the most difficult vegetable seeds to germinate. It takes up to two weeks to germinate under ideal conditions, but often it is not until the third or fourth week that the seedlings emerge. In addition to a good seedbed, it is important that the sowing depth is no more than 1-2 cm.
Sow in the open from the first half of March to the end of June, and in the autumn in September.In summer or on sandy soils where there is a greater risk of drying out, sow slightly deeper, and in spring and on compacted soils shallower for better emergence. Even so, weeds that germinate much faster may emerge earlier and completely overwhelm the slower salt marsh.
Some people mark the rows with fast germinating plants by mixing, for example, lettuce seeds between the seeds of Pallagi big-leaved sorrel, but it is also possible to put sticks at the end of the rows for smaller areas.The most important care work - especially for sorrel sown in late summer - is regular watering until germination, which is very difficult and requires a lot of attention, because the shallowly sown tiny seeds are easily knocked out of the soil by the water jet. For this reason, watering should only be carried out with a fine spray nozzle or, for smaller areas, with a watering can. It is also done by covering the bed with the foil used after sowing and watering, and the cover is removed only when the seedlings emerge.
Harvesting is started when the foliage has reached its full size and has thickened. When harvesting, care should be taken not to damage the young leaves, the so-called heart leaves, as this will reduce the subsequent yield. The harvested fruit should be placed immediately in a cool but ventilated place, as it is easily filled and becomes inedible, especially if the sorrel was wet when it was picked. It will keep for a few days in the refrigerator without deterioration.
In the open field, summer crops can be harvested from the second half of April to the second half of August, autumn crops from March.
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