Green vegetables have many positive characteristics. They are recommended by nutritionists for weight loss, as well as for the treatment of many diseases. In addition, green color has a beneficial effect on the human psyche and helps fight stress. This is why green vegetables are gaining more and more popularity every day. Let's get acquainted with the ten most useful representatives of the green vegetable world.
Cucumber
According to the botanical description, a cucumber is a berry with juicy pulp inside. The fruits belong to the genus of pumpkin plants, which look like a cylinder. The color of cucumbers can be either light green or dark green, depending on the variety. The vegetable has been grown for more than 6 thousand years all over the world. India is considered the birthplace of the cucumber.
The composition includes the following substances:
- water (up to 95%);
- vitamin A;
- B vitamins;
- ascorbic acid;
- magnesium;
- zinc;
- iron;
- folic acid;
- cellulose.
Important! Cucumber is one of the most suitable foods for weight loss. 100 grams of vegetables contain only 15 kcal, but they also contain a large amount of vitamins and beneficial elements.
The most popular diets are based on the introduction of cucumbers into the diet - they make the body slim in the shortest possible time without harm to health.
A plant from the amaranth family, spinach was first discovered back in the 6th century in Persia. Today it is widely used in cuisines around the world and is grown on farms as a vegetable. It can reach 30 cm in height and up to 15 cm in width. Spinach leaves of all shades of green are oval or triangular in shape. 
Spinach contains:
- vitamin A, C, E;
- iron;
- magnesium;
- antioxidants;
- calcium;
- selenium;
Among the beneficial properties are the following:
- protecting the body from the appearance of cancer cells;
- stimulation of the cardiovascular system;
- improving stomach function and eliminating constipation;
- anti-inflammatory effect;
- resistance to arthritis, osteoporosis;
- prevention of vision impairment and cataracts;
- providing the body with energy.
Asparagus (asparagus) has more than 200 species, of which only a few are edible. This perennial plant looks like a Christmas tree - the long stem is dotted with small leaves in the form of needles on all sides. Mostly shoots up to 20 cm in length and no more than two centimeters in thickness are eaten. The neutral taste characteristics of the fruit provide an excellent opportunity to combine it with more flavorful products. 
Based on color, asparagus is classified into green, purple and white. Green is the most common, it contains the most useful elements and tastes superior to the rest.
Ingredients of green asparagus:
- vitamins A, B, C, E;
- magnesium;
- zinc;
- iron;
- calcium;
- cellulose.
The antiviral effect of the plant increases immunity, helps fight fungal infections, and also has a choleretic effect. Asparagus is highly valued by nutritionists and athletes. With its help you can easily lose weight and get rid of cellulite. The product goes well with the strawberry diet in summer.
Green peas belong to the legume genus, grow in oblong pods, have a round shape and a bright green color. Ripe peas taste sweet and juicy. India is considered the birthplace of peas; they have been grown there for more than 5 thousand years. 
Did you know? With the help of green peas, a world record was set in 1984: Englishwoman Janet Harris ate 7,175 beans in one hour with chopsticks.
In terms of the presence of nutrients, these fruits can give a head start to any vegetable:
- beta-carotene;
- retinol;
- niacin;
- riboflavin;
- pantothenic and ascorbic acid;
- pyridoxine;
- zinc;
- calcium;
- iron;
- magnesium.
The benefits of this product for the body are manifested in the following: - strengthening bone tissue and joints;
- improvement of metabolism;
- increased blood clotting;
- normalization of the nervous system;
- muscle strengthening;
- increasing disease resistance.
Brussels sprouts got their name thanks to Belgian gardeners who developed this variety from ordinary kale. A two-year-old vegetable in the first year of life grows in a stem up to 60 cm. The leaves are greenish in length and reach 15-30 cm. Heads of cabbage the size of a walnut are tied in their axils. One stem can produce about 30-35 such fruits. In the second year, the crop blooms and produces seeds. 
Today, this cabbage variety is grown in Western European countries, Canada and most US states.
The calorie content of the product is 42 Kcal per 100 grams.
This low-calorie vegetable contains the following beneficial substances:
- potassium;
- phosphorus;
- iron;
- cellulose;
- vitamins B, A and C.
By regularly adding Brussels sprouts to your diet, you can significantly reduce the risk of cancer and heart disease. 
The vegetable is useful for pregnant women. The components included in its composition have a beneficial effect on the development of the unborn child and exclude the possibility of the manifestation of various defects. At the same time, unlike other types of cabbage, it does not cause constipation and increased gas formation.
Broccoli is a type of garden cabbage. Its stem can grow up to 80-90 cm and form a bud on top with a diameter of up to 15 cm. The color of the fruit is dark green. The inflorescences adhere tightly to one another and are distinguished by an unusual aroma and piquant taste. This variety was bred in the south of Italy back in the 5th century BC. e. Currently, India and China are considered the leaders in harvesting. 
Every 100 grams of product contains 28 kcal.
This type of cabbage is a valuable set of vitamin and mineral complex. In the composition you can find:
- ascorbic acid (up to 900% daily value);
- vitamin K (700%);
- folic acid (100%);
- calcium (30%);
- iron (25%);
- phosphorus (40%);
- potassium (50%).
Broccoli has the following effects on the human body:
- purgation;
- removal of excess salts from the body;
- increasing heart performance;
- cleansing blood vessels from cholesterol, increasing their elasticity;
- cancer prevention.
ideal for dietary nutrition for weight loss. It is included in various diets as a valuable vitamin product. Even if you don’t adhere to strict dietary restrictions, but simply introduce vegetables into your daily diet as a side dish, you can easily get rid of a couple of extra pounds. Lettuce belongs to the Asteraceae family. The plant consists of heads formed from light green leaves. In some cases, the stem can grow up to 1 meter. Lettuce is primarily used in salads and appetizers. The vegetable is ideally suited for dietary nutrition: 100 grams of leaves contain only 15 kcal. Of these: proteins - 1.3 g, fats - 0.15 g, carbohydrates - 2.9 g, water - 95 g.
The following components can be found in lettuce:
- fatty acid;
- vitamins A, PP, K, group B;
- sodium;
- iron;
- magnesium;
- potassium;
- calcium.
If your metabolism is disturbed, this type of salad will be the best way to restore it. In addition, lettuce perfectly tones the body, relieves fatigue, stress, and normalizes the activity of the nervous system. By adding this plant to your diet, you can cleanse the body of toxins, get rid of excess weight and improve blood circulation.
The vegetable crop celery belongs to umbrella plants with a massive tuber and succulent shoots. The stems can grow up to 1 meter under favorable conditions with high humidity. The leaves, painted in a rich green color, resemble in shape. 
Celery stalks consist of dense pulp with a pungent odor and unusual spicy taste.
Did you know? In Ancient Greece, they believed that celery brought good luck, so it was hung in homes paired with onions or garlic.
The vegetable contains nutrients that can have a beneficial effect on kidney function. An important function of this culture is the ability to destroy intestinal bacteria. The fibers of the product normalize digestive activity, relieving inflammatory processes.
In addition, the vegetable brings the following benefits:
- energizes, increasing productivity;
- stimulates mental activity;
- reduces cholesterol levels;
- improves well-being in diabetes mellitus.
When consuming celery in large quantities, you should take into account the fact that it is rich in essential oils. They can cause allergies and also aggravate urolithiasis. Low calorie content - only 12 kcal per 100 grams - prevents the accumulation of fat reserves. Therefore, to lose weight, many choose a diet with this component.
Green vegetables (from the word “greens”): spinach, dill, Chinese cabbage, lettuce, mustard salad, watercress (see Salad vegetables) - annual, cold-resistant plants. Their leaves or heads are eaten raw. The exception is spinach; its leaves are boiled.
Spinach (chenopodiaceae family) is a plant 25–50 cm high. At the beginning of the growing season it produces a rosette of leaves, which are used for food. Spinach leaves are rich in vitamins B and C, contain proteins, carbohydrates, carotene, iron and phosphorus salts. Spinach is propagated by seeds that are sown in open ground. They germinate already at 4 °C. The seed sowing rate is 30–50 kg/ha (3–5 g per 1 m2). Spinach is an early ripening plant, and sowing is repeated several times a season. Productivity - 150–300 c/ha.
In perennial vegetable crops, the leaves and stems die off in the fall, and only the bulbs, roots, and rhizomes, which contain a supply of nutrients, overwinter. Each spring the leaves and stems grow back. Such crops include rhubarb, sorrel, peppermint, cumin, horseradish, tarragon, onion, chives, multi-tiered onion, artichoke, and asparagus. In spring, these vegetables produce an early harvest. Perennial vegetable crops are placed outside the crop rotation, in areas with fertile soils. When preparing a site for perennial vegetable crops, up to 80 tons of organic fertilizers are applied to the soil per 1 hectare, 3–4 kg/ha of mineral (phosphorus-potassium) fertilizers are applied and the soil is deeply plowed.
During the growing season, the crops are kept free of weeds, loosened, fed and watered.
Sorrel is a plant from the buckwheat family. The leaves contain up to 30% protein, 2.8% carbohydrates, 1.5% ash substances, vitamins C, B 1, B 2, PP. Green cabbage soup is prepared from them. The culture is cold-resistant and moisture-loving. Sorrel is propagated by seeds, which are sown in spring, early summer or autumn. Sowing method - tape, 2–5 lines, the distance between the tapes is 45 cm, between the rows in the tape - at least 20 cm. The leaves are cut 3–4 times per season, the yield is 100–150 c/ha. Sorrel grows in one place for 3–4 years.
Rhubarb (buckwheat family) produces a harvest 20–30 days after the start of the growing season. The edible petioles of rhubarb leaves contain malic and citric acids and have a pleasant sour taste. The crop is propagated by seedlings and cuttings of rhizomes. The feeding area when planting is 140×70 or 120×70 cm. Rhubarb is grown in one place for 10–12 years. The harvest is harvested in the second year after planting, from early May to late June. From each plant, 4–5 leaves are broken off at the very base. Fillings for pies, jam, compotes, jelly, and kvass are made from rhubarb. Productivity - 250–300 c/ha.
Peppermint is a herbaceous plant from the Lamiaceae family, the inflorescence and leaves of which contain essential oil, ascorbic acid, carotene and rutin. Mint leaves are used as a seasoning for salads, soups, vegetable and meat dishes, and in the confectionery industry (see Essential oil crops).
Tarragon, or tarragon (aceae family), contains essential tarragon oil. Green leaves are used as a spice in food. Propagated by seedlings grown from seeds and cuttings. The crop produces a harvest already in the first year of planting, in the fall. In subsequent years, the plant is mowed 3–4 times during the summer, leaving stems up to 20 cm long. The yield of green mass reaches 250 c/ha. They cultivate in one place for 10–15 years.
Horseradish is a plant from the cabbage family. Its rhizomes are used to prepare seasonings for various dishes, and for pickling and pickling vegetables. The leaves and roots of the plant contain ascorbic acid and mustard oil. This culture is cold-resistant. Horseradish is propagated by annual root cuttings, which are harvested in the fall and grown in greenhouses or greenhouses a month before planting in the field. They are planted in the spring, the distance between rows is 70 or 50 cm, between cuttings - 30 cm, the base of the cutting is buried 17–20 cm into the soil. The culture develops well on moderately moist, deep and humus-rich floodplain loamy soils. When planting grown cuttings, the harvest is harvested in the first autumn. The horseradish yield for an annual crop is 60–80 c/ha.
Onions and chives produce the earliest and most tender greens (see Bulbous vegetable crops).
Artichoke (Asteraceae family) reaches 1.5 m in height, the stems end in large basket-shaped inflorescences. Young underdeveloped inflorescences-baskets, fleshy receptacle and lower parts of scales are used for food. The artichoke inflorescence contains vitamins B 1, B 2, C, carotene, carbohydrates, and aromatic substances. Artichokes are grown from seeds, seedlings and root suckers, which are separated from old rhizomes in the spring.
Plants are placed in a row at a distance of 70 cm, the same distance between rows. The yield of young inflorescences reaches more than 100 c/ha.
Asparagus is a plant from the lily family. Young shoots, which contain vitamins and minerals, are used for food. They are boiled in salted water for 20 minutes and eaten with mayonnaise or butter. You can make salads from asparagus. Asparagus ripens very early, soon after the snow melts
This crop can also be grown in winter in greenhouses. Asparagus yield is 30–35 c/ha.
DillDill as a spicy vegetable is used in food and for medicinal purposes. Dill is rich in vitamins, as well as mineral salts of iron, potassium, and calcium. Its leaves, fresh, dried, or canned, are used as a seasoning for various dishes. In the technical ripeness phase, dill is used for salting and pickling. In folk medicine, the fruits and greens of dill are used as a remedy for insomnia, diseases of the digestive organs, and asthma.
Dill is a cold-resistant plant. Its seeds begin to germinate at a soil temperature of about 3°. The duration of the period from sowing with dry seeds to germination depends on the temperature and humidity of the soil and ranges from 17 to 27 days. When sowing with germinated seeds, seedlings appear at 8-12 days of age.
Dill is sown in early spring, as soon as the soil is ready for sowing. To provide yourself with green dill until late autumn, the last sowing is done at the end of June. You can also carry out winter sowings, which give the earliest production from open ground.
The method of sowing seeds is multi-line (2-10 lines). The sowing rate for first class seeds is 3-4 g per 1 square meter. m. In areas free of weeds, continuous sowing of seeds can be carried out. In this case, as with winter sowing, the seeding rate must be doubled. The seeding depth is 1-1.5 cm. After sowing, it is necessary to roll the soil (with a specially made roller) or lightly tap the sowing with a wooden shovel. This promotes the flow of moisture and the friendly emergence of seedlings.
Subsequent care of crops consists of loosening the rows: timely weeding, fertilizing and watering during dry periods. The first fertilizing with nitrogen (20 g/sq. m) and potassium fertilizers (10 g/sq. m) is carried out in the phase of formation of 1-2 true leaves, the second - as needed, 3-4 weeks after the first. For cultivation in open ground in the Murmansk region, the most productive varieties are: Superducat, Uzbek 243, Armenian 269, Kibray, Gribovsky. These varieties, subject to cultivation techniques, can produce a yield of 2-2 kg/m2 on the 40-60th day of the growing season.
Parsley
This crop is a favorite spicy vegetable. in all countries of the world. It is characterized by a high content of vitamin C, B1, B2, provitamin A (carotene), mineral salts and essential oils.
Three varieties of parsley are known in cultivation: common leaf, curly leaf and root with ordinary leaves. All three varieties can be successfully grown in the Murmansk region, but the root varieties do not form a developed root crop. Parsley is not picky about heat. Its seeds begin to germinate at a soil temperature of 2°. Shoots when sown with dry seeds appear on the 22-28th day after sowing. Depending on the temperature and soil moisture, they can tolerate frosts up to 8-9°. Grows intensively at air temperatures of 14-18°.
The seed sowing rate is 0.5-1 g/sq.m. m, planting depth 0.5-1 cm. Preparation of seeds for sowing, sowing scheme, further care of crops are the same as for dill.
Many imported varieties, characterized by high yields and vitamin content, are suitable for cultivation in the Murmansk region. Of the domestic varieties in the conditions of the Murmansk region, the most productive are: Common leaf; Curly leaf from the Krasnodar region; Local from the Transcarpathian region and Sugar from Azerbaijan. The yield of these varieties on the 70-90th day of the growing season averages 1.5-2.5 kg/sq. m.
Celery
Celery is eaten using roots, leaves and petioles. They contain vitamins (C, B1, B2 PP, carotene), mineral salts (potassium, calcium, phosphorus), sugars, amino acids (asparagine and tyrazine). The characteristic smell and taste of celery are due to the presence of essential oils that promote digestion. It is believed that this vegetable is of great importance in the treatment of obesity, has a beneficial effect on sleep and the nervous system, and stimulates the activity of the endocrine glands. It is recommended to eat it for arthritis, rheumatism, gallstone disease. Celery is widely used in the canning industry and is part of vegetable mixtures.
There are three known varieties of celery: root, leaf and petiole. In the conditions of the Murmansk region, all varieties can be grown, but root varieties, like parsley, do not form a well-developed root crop, and they are used only for greens. It is better to grow celery through seedlings. The method of growing celery seedlings is the same as cabbage seedlings. To obtain 1000 seedlings you need 0.7-1 g of first class seeds.
The best temperature for growing seedlings is 18-20°. Plant care during this period consists of timely watering, loosening the soil and fertilizing with ammonium nitrate (at the rate of 30 g per 10 liters of water) two weeks before planting. 5-7 days before planting the seedlings, boxes with plants for hardening are placed outside. Planting on the site is carried out in mid-June, when the plants have 3-5 true leaves. It is better to plant it in rainy weather or with watering. Plant the plants to the base of the leaves, carefully squeezing the roots with soil, but without covering the central bud. Celery is planted in 2-6-line ribbons with a distance between the lines and plants of 20 cm, between ribbons 40-50 cm. Caring for the plantings consists of weeding, loosening, watering and fertilizing. The first feeding is done 15-20 days after planting - with ammonium nitrate (15-20 g/sq. m). 2nd time - 3-4 weeks after the first, with ammonium nitrate and potassium salt (15 g/sq. m each).
When growing celery, you can use multiple cuttings. When the rosette reaches 25-30 cm, up to half the leaves are cut from each plant. At the last cutting, the leaves are cut off completely, and the root crops are used to force greenery on the window.
Celery greens can also be obtained in late autumn. To do this, the plants are dug up before the onset of sub-zero temperatures, cleaned of yellowed leaves and buried in wet sand in storage. They can remain in this state without fading for more than a month.
Many imported varieties are suitable for cultivation in the Murmansk region. Of the varieties of root celery, the most productive varieties are Apple and Delicatessen. On the 120-130th day of the growing season, their yield is 3-4 kg/sq. m. These varieties can be used for suspending plants and forcing them to the window in winter.
Promising varieties of leaf celery are local varieties from Georgia. They form a reticule 40-65 cm high, consisting of 30-52 leaves. The leaves grow back quickly after cutting. The roots of these plants, planted on the window in the fall, produce good leaf mass.
Salad
Salad plants include: lettuce (leaf and head), endive (witloof and endive), cabbage, watercress, etc. These crops are of great value for the nutrition of northerners. The leaves of these plants contain vitamins C, B1, B2, E, PP, P, K, and carotene, which, when consumed raw, have a positive effect on digestion and metabolism in the body.
Leaf and head lettuce (lettuce). This salad is grown by seedlings. Seeds are sown in boxes a month before planting the seedlings in a permanent place. To obtain 1000 seedlings, 1.5-2 g are required. Preparation of the soil mixture, sowing, and care are the same as for celery.
For friendly and rapid emergence of seedlings, maintain an air temperature of about 20°. When seedlings appear, the air temperature must be reduced to 10-12°, as the seedlings can become very elongated. After 4-6 days, the seedlings are planted (planted) in peat pots or a box with a distance of 5 cm between plants. Plants should have 3-5 true leaves by the time they are planted in open ground. Before planting, seedlings are watered.
Planting seedlings in open ground is carried out after June 10, when the probability of frost is reduced to a minimum. Subsequent care for plants is the same as for celery.
Leaf varieties of lettuce are considered ready for harvesting when the plants have formed a good rosette, and in individual plants the beginning of the appearance of a stem is observed. Harvesting of cabbage varieties is carried out selectively, as heads of cabbage form. However, in private gardening, lettuce can be cut as needed 2-3 weeks after planting.
Watercress. Widely distributed as a spicy salad plant in a number of countries in Western Europe and the Middle East. It is a good antiscorbutic remedy. Its leaves contain vitamin C, carotene, rutin, as well as B vitamins. It is also rich in mineral salts necessary for human nutrition.
This is a very early ripening and cold-resistant crop. Even at relatively low air temperatures (10-12°) it grows quickly and produces high yields.
Watercress is a long-day plant, and therefore, in the conditions of the Murmansk region, with a long day, it quickly starts bolting.
For continuous production of greenery, watercress seeds are sown in plots from May 10-20 every 7-10 days until July 15-20. It works especially well when sowing in early (May 10-20) and late (July 15-20) periods. The seed sowing rate is 1.0-1.5 g/sq.m. The depth of their planting is 1 -1.5 cm. Watercress requires constant watering, since with a lack of moisture in the soil and dry air, the plants, bypassing the rosette phase, proceed to the formation of stems, and the yield decreases.
In the conditions of the Murmansk region, they can be successfully grown as early ripening varieties (Uzkolistny from VNIISSOK); and late-ripening varieties of broad-leaved varieties (Tsitsmat, Broad-leaved from Georgia).
Find out more
Choosing a salad: early maturity or usefulness. Salad without bitterness // Homestead farming. – 2011. - No. 1. – P. 30–31.
Comparative characteristics of lettuce varieties.
Gladkov, F. Roman salad for Caesar // Homestead farming. – 2009. - No. 5. – P. 28-30. - No. 8. – P. 32-33.
Growing romaine lettuce.
Leek
Has high nutritional value. The leaves and bulbs contain vitamins B1, C, and valuable mineral salts. This culture is widespread in European countries.
Leeks can be used at any stage of development. Young leaves are eaten, and in older plants also “legs” (false bulbs).
Leeks are a cold-resistant crop. Its seeds germinate at a soil temperature of 2-4°. Growth is observed at air temperatures above 5°, and the most intense at 16-18°. Onions can tolerate short-term temperature drops to -17°, after which they continue to grow and develop. In our conditions, it must be grown through seedlings. Plants planted in open ground in mid-June at moderate air temperatures (10-16°) in the second half of August form tall (20-40 cm), medium thick (2-4 cm) legs, as well as long (40-60 cm) and wide (3-6 cm) leaves. Cultivation methods, agrotechnical care, planting dates are the same as for celery. The seeding depth is 1.5-2.0 cm. To obtain 1000 seedlings, 1-5 g of seeds are required.
Of the zoned varieties, the most suitable for growing in the conditions of the Murmansk region is the Karantansky variety, which gives a yield of 2-2.5 kg/sq. m.
Perennial green vegetable crops
Sorrel
Sorrel leaves are rich in protein, iron, potassium, organic acids and vitamins.
Sorrel is characterized by high winter hardiness and cold resistance. Its seeds germinate at an air temperature of 2-3°, the buds awaken at 0°, and the most intense plant growth is observed at 15-16°.
Sorrel can tolerate short-term frosts down to minus 3-5°. Sorrel plants are demanding of light only at a young age, and later they can grow with slight darkness. Sorrel grows in both neutral and acidic soils.
For growing in the Murmansk region as a perennial crop, the best variety is Khibinsky. It is distinguished by winter hardiness (even in the 5th year of life it retains up to 50% of plants), productivity (the average yield over three years of use is 4 kg/sq. m). Varieties with lower winter hardiness: Broadleaf, Belleville and others can be used in annual crops.
Sow sorrel in early spring. The sowing method is tape 2-6 lines. The distance between lines is 20 cm, between tapes 40-50 cm. The seed sowing rate is 1-1.5 g/sq.m. m, planting depth - 1-2 cm. After sowing, rolling is carried out. In the first year, care consists of loosening, weeding and fertilizing with mineral fertilizers (10 g/sq. m of ammonium nitrate and potassium salt a month after germination).
When growing sorrel in a perennial crop, cutting leaves in the year of sowing is carried out only if they have grown before August 1. If the development of sorrel is slow, then the leaves are not cut so that the plants do not go away weakened before winter. In the second year in the spring, after the snow melts, plant residues are removed from the site, and sorrel seedlings are fed with mineral fertilizers at the rate; per 1 sq. m - 50-60 g of nitroammophoska or 30 g of ammonium nitrate, 25 g of superphosphate, 20 g of potassium chloride. After each cutting of leaves (it is advisable to do the last cutting before August 20), the plants are fed with ammonium and potassium fertilizers (15 g/sq. m) , and 30-40 days before stable frosts - double superphosphate (15 g/sq. m) and potassium salt (20 g/sq. m). In the fall, before the sorrel leaves for winter, weeds must be pulled out.
During the dry period, watering is necessary, especially after cutting. When flower stems appear, they are removed.
In the autumn, after 3-4 years of using the plantation, the sorrel leaves are cut off, the rhizomes are dug up and stored in storage at a temperature of 0 to 2°, and then used for forcing on windows in winter.
Rhubarb
In terms of nutritional value, rhubarb is on par with most vegetables. It contains vitamins A, B2, C, malic and citric acid, as well as mineral salts.
Rhubarb is a winter-hardy crop. With a snow depth of 40-60 cm, it tolerates low winter temperatures well. It is also resistant to spring frosts (2-7°).
Rhubarb has exceptional longevity (up to 30 years), but produces the highest yields within 7-10 years. The most promising varieties in the Murmansk region are Victoria, Moskovsky 42, Ogrsky 13. The seeds of these varieties are produced by the Polar Experimental Station. These varieties are productive, early ripening, and have good taste.
Rhubarb is grown by seedlings or propagated by vegetative organs. With the seedling method, seeds are sown in open ground in the early stages (in the second half of May). Rhubarb seeds germinate very slowly. Shoots appear on the 20-25th day, so before sowing they are soaked in water for two days. The seed sowing rate is 0.5-1.0 g/sq.m. m, embedment depth 1.5-2.0 cm.
10-15 days after emergence, the rhubarb is thinned out at a distance of 20 cm. The plants are planted in a permanent place the following year in a square manner (nutrition area 50x50 cm). Seedlings are planted in holes with local application of humus or peat compost. The depth of the holes is 30-33 cm. When planting, the buds are placed at the level of the soil surface. Deeper or very shallow planting causes plant death. In dry weather, planted plants are watered. You can grow seedlings on a window or in a film greenhouse. Such seedlings are planted in open ground after June 10, in this case, already in the second year after planting, you can get a harvest.
For vegetative propagation, rhubarb mother plants are used at the age of 4-5 years, selecting those that shoot less. In the second half of May, the mother plants are dug up and cut so that each part has one or two large buds and one or two thick roots. In the future, plant care is the same as when growing sorrel in a perennial crop. You can start harvesting rhubarb petioles in the second year after dividing the mother plants. The leaves (but more than 2/3 of the total) are broken off with petioles 25-30 cm long. The leaves are used for livestock feed, the petioles are used as food. When liquidating a plantation, rhubarb roots are used for forcing in the room in winter. No additional lighting required.
Lovage
This is a perennial plant with a spicy taste. Lovage has long been grown in Rus', widely distributed in Ukraine, Moldova, and the Caucasus, where it is known as lovage, dawn, and piper. In some areas, lovage is also called perennial celery.
Lovage is valued for its medicinal nutritional properties. Its greens are rich in carotene, vitamins C, B, P, essential oils, phytoncides, contain malic acid, sugar, mineral salts and other substances. Young leaves, roots, and shoots are used in cooking, both fresh and dried.
Lovage is undemanding in terms of growing conditions; it grows on any soil, but the best results are obtained when cultivating it on fertile soil with a deep (30-35 cm) arable layer. Lovage is propagated by seeds or by dividing rhizomes.
In the conditions of the Murmansk region, when sowing seeds in open ground, seedlings appear on the 20-25th day. You can also grow it in seedlings. To obtain seedlings, sowing is carried out on a window at the end of April. The seedlings are planted in a box after 10-14 days.
Seedlings are planted in open ground in mid-June. Site preparation and plant care in the first and subsequent years of life are the same as when cultivating other perennial vegetable crops (sorrel, rhubarb).
Already in the first year of life, lovage, planted with seedlings, at the end of August forms a bush with 6-7 large leaves and a height of 60-80 cm. After overwintering, plant regrowth begins as soon as the snow melts.
Perennial bows
Perennial onions begin to grow first after the snow melts. The bulbs and leaves of all types of onions are distinguished by a high content of biologically active substances, primarily ascorbic acid (vitamin C), making them a good antiscorbutic agent. The presence of bactericidal substances (phytoncides) in onions helps the human body fight a number of pathogens and increases its resistance to disease. The most common in our country are onions, chives and wild garlic.
Onion is a winter-hardy and frost-resistant plant, easily tolerates spring frosts down to – 100 C. Leaves begin to grow in spring at 10 C, the optimal temperature for their growth is 15-250 C. Seed sowing rate is 2-3 g/sq.m, planting depth is 1 -1.5 cm. With a lack of moisture, the leaves of the batun quickly become coarse, so it should be watered in a timely manner. For onions, medium-moist sandy loam and light or medium loamy soils are suitable. On sandy soils, the leaves of the batun shoot quickly and the leaves become coarser.
Soil preparation begins in the fall. Apply rotted manure or compost in an amount of 5-6 kg per 1 m2. Mineral fertilizers include superphosphate (40-50 g/m2), potassium salt (15-20 g/m2) and ammonium nitrate (10-20 g/m2). Two-thirds of superphosphate and potassium salt are added in the fall, the rest and ammonium nitrate in the spring before sowing. Onion is cultivated in annual and perennial crops. In the first case, the seeds are sown in early spring, the harvest is harvested in August, digging up the plant along with the bulb. For perennial crops, seeds are sown in early spring or before winter. In the second and subsequent years, only the leaves are cut off. For vegetative propagation, bulbs from 3-4 year old bushes are used. They are planted in spring or autumn in rows at a distance of 20–30 cm from each other.
Chives are cold-resistant, undemanding to soil, but prefer fertile, slightly acidic, well-drained soil. Photophilous.
They are grown, like batun, in annual and perennial crops. In the fall, the soil is loosened to a depth of 4-6 cm; if there are weeds, the area should be dug up to a depth of 20-25 cm and 4-6 kg/m2 of manure or 2-3 kg/m2 of humus, 20-30 g/m2 of superphosphate, 15 -20 g/m2 potassium salt. In the spring, before sowing, add 15-20 g/m2 of ammonium nitrate. Chives are grown by seeds and vegetatively. When propagating by seed, sowing is carried out in early spring and before winter. The seed sowing rate is 1.5-2 g/sq.m, planting depth is 1-1.5 cm. The rows are mulched with peat or humus. Vegetatively, chives are propagated by dividing 2-4 year old bushes. Planting is carried out in spring or autumn. The bushes are divided into parts with 2-6 bulbs in each. The bulbs are planted in well-watered holes or furrows at a distance of 15-20 cm from each other.
Ramson is usually called two types of onions - victory onion and bear onion, which outwardly differ little from each other. Both species can be grown in Arctic conditions. This is a cold-resistant and moisture-loving plant. Prefers well-fertilized, non-acidic soils.
It is grown mainly by dividing the bush. It is difficult to grow wild garlic by sowing seeds in open ground in our conditions, but previously planted wild garlic reproduces well by self-seeding. During vegetative propagation, a nest of bulbs of a 4-year-old plant is divided into parts of 3-5 bulbs each, planted in rows at a distance of 20-25 cm between plants.
In the spring, after the onions have grown, plant debris should be removed and fed (20 g of ammonium nitrate, 15 g of potassium salt per 1 m2). The plants are fed the second time a month after the first feeding (10 - 15 g of ammonium nitrate per 1 m2). Ramson should also be fed after cutting (30 - 40 g of azofoska or nitroammophoska per 1 m2).
Every 5-7 years, perennial onions should be transplanted to a new location.
After 3 years of using the plantation in the far neck, growing perennial onions is not practical due to massive bolting. The bulbs of such plants are dug up in the fall and transplanted into a pot on the window to force green feathers. This type of feather forcing is much simpler and more profitable than from onions.
These perennial onions have almost no zoned varieties. For the batun onion, the Khibiny form is the most promising. Promising varieties of chives are Siberian and Pink. The seeds of these varieties are produced by the Polar Experimental Station.
In addition to the recommended basic green crops, an amateur vegetable grower can try to grow such valuable crops as spinach, borage, parsnips, mustard greens, coriander, cumin, mint, tarragon, etc. with appropriate agricultural technology and the correct selection of varieties resistant to shooting, these crops produce good yields in our zone.
When growing green vegetable crops, it is necessary to prevent the development of diseases and pests. High agricultural technology and mandatory mowing of weeds around the site are extremely important, as they contribute to the spread of diseases and pests. It is advisable to avoid the use of pesticides on green crops. To combat onion fly, which sometimes seriously affects perennial onions in the first year of sowing, repellents can be used. A row of onions is sprinkled with tobacco dust and pyrethrum. Garlic infusion is used against aphids that may appear on the leaves: take 150-200 g of garlic, grind it in a meat grinder and mix it with 10 liters of water. After 5-6 hours of infusion, the plants are treated with the liquid.
To combat the leaf beetle on sorrel and rhubarb, plants are pollinated with ash or sprayed with ash (1 glass of ash + 9 liters of water), leave for 24 hours, and filter. Spraying with infusion of potato and tomato leaves is also used.
L. Archakova
Senior Researcher
Lettuce, spinach, dill, rhubarb, sorrel, parsley, celery, etc. Rich in vitamins and minerals; improve the taste of food, stimulate appetite.
Big Encyclopedic Dictionary. 2000 .
See what "GREEN CROPS" are in other dictionaries:
Vegetable plants eaten green (fresh or canned). More than 30 types of onions, lettuce, spinach, dill, rhubarb, sorrel, parsley, celery, etc. Rich in vitamins and minerals; improves the taste of food... encyclopedic Dictionary
Vegetable plants, the harvest of which is eaten in green form (fresh or canned). These include onions (feathers), lettuce, spinach, dill, rhubarb, sorrel and other fast-growing leafy vegetable crops, sometimes radishes. Z.K. contain a large...
Vegetables eaten green (fresh or canned). More than 30 types of onions, lettuce, spinach, dill, rhubarb, sorrel, parsley, celery, etc. Rich in vitamins and minerals. in you; improve the taste of food, stimulate appetite... Natural science. encyclopedic Dictionary
Vegetable plants cultivated in greenhouses to obtain early vegetable products and seeds of some plants. Cultivation of vegetable crops is of great importance for the year-round supply of vegetables to the population. P. to. include: cucumbers, tomatoes,... ... Great Soviet Encyclopedia
Coat of arms ... Wikipedia
Cultivation with. X. crops in the polar regions of the USSR. In 1923, on the Kola Peninsula, at the foot of the Khibiny Mountains, agronomist I. G. Eichfeld organized an experimental field, which was later transformed into the Polar Experimental Station, which became the first scientific... ... Great Soviet Encyclopedia
This term has other meanings, see August (meanings). ← August → Mon Tue Wed Thu Fri Sat Sun 1 … Wikipedia
Country Russia Status municipal district Included in the Novgorod region In ... Wikipedia
Moshkovsky district Coat of arms Flag ... Wikipedia
Borovichi municipal district Coat of arms ... Wikipedia
Books
- Growing green crops, Z. S. Gorlacheva, O. K. Kustova. It is impossible to imagine a summer table without greenery. All gardeners, without exception, sow and plant onions, garlic, dill, parsley, celery and other green crops, but they get a good harvest...
- Green crops, Yu. I. Mukhanova. The book by Candidate of Agricultural Sciences Yu. I. Mukhanova talks about the methods of cultivating a variety of green vegetables, describes the morphological and biological features of these...
Green vegetables
CRESS SALAD
A few words about watercress. It is very good for health: it activates metabolism, helps improve blood composition, normalizes stomach functions, and contains vitamins A and C. Watercress is used to prepare various soups and main courses.
TARRAGON
Tarragon leaves contain 1.5% sugar, 2–2.5% protein, 0.5–1% essential oils, vitamins C, P, provitamin A (carotene), rutin (up to 172 mg), mineral salts and phytoncides.
Young shoots of tarragon can be eaten. They are mainly used for preparing salads, seasonings for meat dishes and sauces.
CELERY
Both leaves and roots of this green vegetable are eaten. They contain essential oils, various salts, vitamins C, B1, B2, PP. This entire complex of substances has a positive effect on the functioning of the kidneys and digestive organs.
The greatest amount of vitamins is contained in celery leaves, which can be eaten as a seasoning in fresh, dried or salted form. Root vegetables and leaves are boiled, stewed, and prepared into soups, side dishes, main courses, and salads.
This is the only green plant whose leaves are not consumed raw. Before using spinach in preparing various dishes, it is doused with boiling water. It contains vitamins B1, B2, C, E, P, A, D, proteins, carbohydrates, carotene, iron and phosphorus salts.
Spinach can be used to make a delicious vegetable puree or a vitamin-rich salad. Finely chopped leaves are added to green cabbage soup and soups.
One of the most favorite plants of summer residents. Its leaves contain about 30% protein, 2.8% carbohydrates, vitamins C, B1, B2, PP, mineral salts (iron, potassium), citric, oxalic and malic acid. Sorrel leaves are eaten as they increase appetite and improve the digestion process.
You can prepare a wide variety of first and second courses, purees, salads and culinary products from sorrel. Finely chopped sorrel leaves are added to the fruit filling for pies.
Sorrel leaves can also be preserved, and they will almost completely retain all their taste.
You can make a salad from the tender green leaves and add them to rhubarb compote, which will give it a slight sour taste.
PARSNIP
Parsnip roots, which contain a large amount of useful substances - sugar (about 8.6–10.5%), vitamins C, B1, B2, are consumed as food.
Parsnips are used as a seasoning for meat, side dishes, soups, and for preparing individual dishes.
PARSLEY
A very valuable spicy plant, rich in essential oils and vitamins. In the spring-summer period, parsley leaves, containing a large amount of proteins, vitamins C, B1, B2, BB, A, must be included in the daily diet of children and adults. Its root vegetables contain iron, potassium, calcium and phosphorus.
There are two varieties of parsley: leaf and root. The first uses only leaves for food, the second uses leaves and roots. Green young shoots of the plant are rich in vitamin C and carotene. Parsley roots contain sugar, starch, calcium, potassium, and iron. Parsley stimulates the appetite; it is used as a decoration and seasoning for various soups, cabbage soup and main courses.
All parts of this plant (stems, leaves, seeds) contain essential oil and vitamins. The seeds are especially rich in nutrients. Dill, like parsley, is used to prepare first courses (soups, fish soup), second courses (mashed potatoes, meat and vegetable stews) and pies with vegetable filling.
Dill is one of the first green shoots to appear in the garden. It contains vitamin C, iron, minerals, essential oils. Dill is added to soups, meat dishes, salads, and vegetable stews.
Horseradish LEAVES
In spring, you can eat young horseradish leaves. They contain large amounts of ascorbic acid, carotene, and vitamins of group P. All these elements strengthen the walls of blood vessels. Salads, snacks, and sauces are prepared from the leaves and roots of this plant. Horseradish can be used to preserve sweet bell peppers, tomatoes, cucumbers and other vegetables.
From the book Encyclopedia of Healing Tea by WeiXin Wu From the book Legumes. We plant, grow, harvest, heal author Zvonarev Nikolai MikhailovichFeatures of the culture Peas are a rather finicky crop. Peas are a relatively cold-resistant crop, especially smooth-grain varieties; seedlings can withstand frosts down to –2–6 °C. However, it cannot be sown in unheated soil. Seed germination in cold soil
From the book Kefir and fermented milk diets. Weight loss, rejuvenation, healthy eating author Zhalpanova Liniza ZhuvanovnaCrop requirements for nutrients Nutrient consumption occurs during the growing season with varying degrees of intensity. Nitrogen is absorbed by plants over a long period - from germination to ripening, but the largest amount is
From the book Baby Food. Rules, tips, recipes author Lagutina Tatyana VladimirovnaPure bacterial cultures Such cultures include: lactic acid streptococcus, flavor-producing bacteria, acidophilus bacillus, Bulgarian bacillus, etc. The final product will depend on which starter the manufacturer chooses. Lactic bacteria according to
From the book A Million Dishes for Family Dinners. Best Recipes author Agapova O. Yu.Green cabbage soup Meat broth - 1.5 cups Potatoes - 0.5 tubers Carrots - 0.25 pcs. Onions - 20 g Sorrel leaves - 10 pcs. Hard-boiled egg - 0.25 pcs. Sour cream - 1.5 tsp. Finely chopped parsley or dill - 1 pinch Salt solution - 0.5 tsp Wash the vegetables thoroughly,
From the book Cookbook of a Russian experienced housewife. Soups and stews author Avdeeva Ekaterina Alekseevna“Green” cabbage soup Required: 300–400 g beef or pork, 1–1.5 kg fresh cabbage, 3–4 potatoes, 1 onion, 1–2 carrots, 2–3 tomatoes, 200–300 g sorrel, 2 tbsp. . l. vegetable oil, bay leaf, salt, pepper, parsley and dill. Method of preparation. Rinse the meat
From the book Vegetarian Cuisine - the Right Choice author Gritsak ElenaGreen cabbage soup Cook ordinary broth. Peel the onion, finely chop and fry in oil. Taking sorrel and spinach in half, sort through, remove weeds, wash well in two waters, squeeze dry, and finely chop. When the broth is boiling and has already boiled well,
From the book Sugar-lowering plants. No to diabetes and excess weight author Kashin Sergey PavlovichCabbage soup “Green” Ingredients 2 liters of vegetable broth, 200 g of spinach, 200 g of sorrel, 1 parsley and celery root each, 1 onion, 1 tablespoon of flour, 2 eggs, 2 bay leaves, vegetable oil for frying, sour cream, black pepper and salt to taste. Method of preparation: Greens and roots
From the book Uzbek dishes author Makhmudov Karim From the book Great Encyclopedia of Canning author Semikova Nadezhda AleksandrovnaVegetables, cereals and legumes Artichoke Artichoke is a perennial herbaceous plant, still little known in Russia, although there are about 12 of its species in Mediterranean countries. This plant is especially popular as a food-flavoring plant in American countries.
From the book Cooking in the Oven author Kostina DariaMELOON CROPS AND CABBAGE Melon. This is the most widespread melon crop in Uzbekistan. It has been grown since very ancient times. Our republic occupies the main place in the Union in the production of melons and melons. We grow the best local and cultivated varieties: ak
From the book Food in the Countryside author Dubrovin Ivan IlyichGreen cabbage soup Green cabbage soup is prepared from a mixture of spinach and sorrel (equal parts). Sort the greens well, rinse thoroughly, shake off excess water and chop finely. Wash the white root of parsley and celery, peel, cook for 15-20 minutes, cool with water and cut into small strips. Onion
From the book The Mysteries of Cooking. Gastronomic splendor of the Ancient World author Sawyer Alexis BenoitGreen cabbage soup 100–120 g pork, 400 ml water, 150 g sorrel, 15 g carrots, 10 g onions, 5 g parsley, 10 g fat, 10 g pearl barley, 15 g sour cream, salt, dill and parsley. Pork (fresh, salted or smoked) and pearl barley, pour water and put on fire. Then add
From the book of 100 recipes for love dishes. Tasty, healthy, soulful, healing author Vecherskaya IrinaGreen vegetables CELERY – see chap. “Spring menu”. Rhubarb – contains vitamin C, essential oils, has a sweet taste, so it is most often used in the preparation of jam, compotes, and jelly. These drinks not only quench your thirst, but also have
From the author's bookChapter 2 Cereals The lists of different types of cereals that the Romans left us are so vague and ambiguous that some modern authors constantly contradict each other and thus awaken doubts that complicate our task, instead of
From the author's bookGreen cabbage soup Ingredients: 500 g meat, 500 g spinach, 200 g sorrel, 1 turnip, 1 parsley root, 1 onion, 2 tbsp. l. flour, 2 tbsp. l. oils, bay leaf, pepper, salt. Sort the spinach, rinse well, cook in boiling water until soft, discard and rub through a sieve. Sort out and wash the sorrel,
