The Content Of The Article:
- Pre-breeding and sowing
- Pests, diseases and care mistakes
The salsify is, according to the German Nutrition Society, rich in minerals and low in calories. This makes it a healthy vegetable and can enrich the diet, especially in winter. If you want to enjoy it especially fresh, you need neither a lot of space nor a green thumb - because the plants are resistant and undemanding in their care. Only at the beginning of the cultivation of the garden salsify must be paid very carefully to a few conditions.
LocationThe location should be sunny to partially shaded for the salsify. In the case of very high groundwater, very wet soil or in cold climates, it is also advisable to grow on a piled wall or in a raised bed in order to encourage the drainage of the water and to facilitate the harvest even in freezing conditions.
substratumThe optimal soil for growing the garden salsify is:
- Loose and not inclined to compression
- Moist but not wet
- Free of stones
- Deeply broken up
When selecting the seeds, care should be taken that they are not older than one year. The germination decreases rapidly over time. In addition, the seeds of salsify are quickly brittle due to their stem shape and consistency. They must therefore be handled with care. If the seeds themselves are to be obtained, the following procedure is important:
1. After the harvest, some salsify roots are left in the soil.
2. After the formation of the fragrant flowers, such as in June or July, the inflorescences ripen and dry. In this condition, they are reminiscent of the dandelion seeds.
3. As soon as the umbrellas open in the middle of the flower, the entire seeds are removed and stored dry. It is important to remove the seeds as soon as possible, otherwise they distribute themselves in the environment.
Pre-breeding and sowingThe preference of the salsify seeds is not recommended because the seedlings are as sensitive as the seeds and a difficult to react.
The sowing should therefore take place directly in the field between February and March. In regions with a very cold climate, it can not take place until April. The formation of the roots is usually favored by an early sowing.
In this case, proceed as follows:
1. The earth is loosened as mentioned profoundly and stones are removed. For preparation, additional mature compost and, if necessary, sand are mixed in.
2. The seeds are used individually at a depth of two centimeters. Between the seeds, a distance of six to ten centimeters is sufficient. Between the rows, the distance should be between 20 and 30 centimeters.
3. For dry soil is then poured alluvial. Subsequently, it is rarely watered to prevent the seedlings from drying out.
WaterIn order to train as long as desired and as straight as possible salsify, but should rarely be poured then each flotilla. As a result, the deeper earth layers are moistened and the roots grow against the deeper water reserves. In addition, regular watering is only necessary in longer dry periods. But then it is enough to water once a week and plenty.
FertilizeIf the soil has been properly prepared with compost before sowing, the next fertilization can wait until late spring or early summer. The additional nutrient supply is then again via compost, which is applied around the plants and easily incorporated into the upper layer of soil.
Fertilization is usually sufficient once a month from May or June.
harvestThe frost hard black salsify can be harvested with timely sowing from about October. A clear indication of harvest maturity is the withering of the leaves. However, the garden salsify does not have to be completely harvested immediately. Instead, action can be taken as needed. In this way it is possible to reap the roots gradually over the winter into the spring. The roots are each individually repositioned and dug with a spade. It is important to penetrate as deeply as possible into the soil. A single salsify reaches a length of about 35 centimeters. Accordingly, the excavation must be deep.
Tip: Here, too, the garden salsify cultivation in piled-up Wallen, because in this harvest even in frost is very easy and the roots can be harvested without much effort.
storageIn winter, there are not always frost-free days, when the salsify roots can be easily harvested.It may therefore make sense to reap for several meals in advance. This is quite possible with the salsify. For this purpose, the soil is roughly rubbed off and the vegetables are laid in sand or put in place. In a cool place, like the cellar, the roots can be kept in this way for up to three weeks. If the winter vegetables have already been washed, they should be stored in newspaper wrapped in a refrigerator. The durability is here but only up to three days. Alternatively, the harvested salsify can be cooked or boiled out of the garden.
Pests, diseases and care mistakesWith pests and diseases is not to be expected with salsify. Especially during the harvest season, the risk of germs and parasites is extremely low. Care mistakes, however, may well occur. This is:
- Tending to densification substrate
- Stones that impede straight growth
- Wet ground
- Too loose earth
- Lack of nutrients
- Wrong watering
- Unfavorable planting order
Tip: When cleaning the salsify, the skin should be protected from the juice. Because this is extremely sticky and also strong coloring.
If a few factors are taken into account when preparing the garden salsify, the winter vegetables are extremely easy to care for and, except for a little patience, require very little effort. These reward the mineral-rich root vegetables with a harvest as needed, from fall to spring and a low susceptibility to diseases and pests. Even beginners in garden maintenance can therefore trust in the cultivation of garden salsify.