Vegetable growers have undeservedly forgotten about the valuable qualities of rutabaga, and today we will try to remember and write about this vegetable crop. We must say right away that the root crop is the champion in the content of ascorbic acid, and its useful properties have been known since ancient times.
Biological features of swede
Rutabaga - what kind of vegetable plant is it? By its medicinal and nutritional properties, the high-yielding root crop is similar to the well-known turnip. It is famous for its high content of trace elements and vitamins. This is a two-year-old cruciferous plant with fleshy dissected leaves. In the first year of ripening, the vegetable develops a large, flat-round root crop, towering above the soil, and a rosette of leaves. In the second year, he blooms and gives seeds. Thickening of the root crop begins on the 40th day after germination. The rutabaga pulp is rather hard of yellow or white color.
Interesting information
From reliable sources it is known that our ancestors “tamed” the vegetable culture. Some argue that nature itself gave people this valuable vegetable by naturally crossing cabbage and turnips.
In many countries of the world she is loved and revered. It is especially appreciated in Germany, where delicious delicacies are prepared from it. In this country there is even a popular tale of rutabaga, as we have in Russia about turnips. It was introduced to Russia not so long ago - in the 16th century, and immediately gained wide popularity among the population. However, with the advent of potatoes, its cultivation sharply decreased, for which reason, it is difficult to say. But in the countries of far abroad and the Baltic countries for its cultivation entire plantations are allotted. Rutabaga is very much appreciated there.
Growing and caring for root crops
The plant tolerates cold well, so it is grown even in the northern points of agriculture. Adult plants normally tolerate frosts to -6 ° C, young roots - up to -4 ° C. Seeds begin to grow at + 2 ... + 4 ° C. The most acceptable temperature for the development of a vegetable crop is + 16 ... + 20 ° C.
When cultivating, you need to take care of the lighting in order to get a high yield. Vegetable grows well on moist soils. Rutabaga is often affected by various diseases, so it requires careful care. The best soil for its cultivation is sandy loam and loamy with a neutral reaction. Cultivated peat bog is also suitable. Rocky, swampy, and sandy areas are completely unsuitable for cultivation.
Agricultural technology
Before sowing, the soil should be fertilized and liming. For these purposes, rotted manure, compost, phosphorus and potassium organic fertilizers are suitable. Very much in need of large quantities of boron. Subject to the above requirements, you will grow sweet, juicy and tasty swede. What this plant is, was described above, and you will learn about the beneficial qualities a little later.
It should be noted that the period of vegetation in the root crop is quite long - 115 days. To speed up this process, you can plant it in seedlings or sowing (seeds). Before planting, seeds should be put in warm water for half an hour. Then wrap them in a damp cloth and hold for six hours. After all the manipulations, dry the seeds and disperse them into pre-made pits to a depth of 3 cm, while powdering with ordinary tooth powder.
Vegetable growers recommend adding a little superphosphate along with the seeds, so that young animals do not experience phosphorus deficiency. An important condition: the soil must be moist before planting. After sowing the beds, it is necessary to compact, and after four days, loosen the soil crust. The first shoots will appear on the sixth day. A real pair of leaves will grow on the 10th day. In the second phase of the leaves, thinning between the beds up to 10 cm is made.
The procedure is repeated after a few weeks. For one season carry out 2 loosening between the beds and at least three weeds. Ground lime or ash will help protect the plant from infection with cruciferous fleas . Fertilizer is sprayed on the third day after planting. Do not forget that rutabaga is hygrophilous (see photo below), therefore, in dry weather, the vegetable must be watered (two liters of liquid per 1 sq. M). The soil should be moistened to the full depth so that the root crops receive enough moisture.
It is recommended to irrigate with a solution of fermented grass. You can eat fruits when they reach 6-7 cm. Harvesting is carried out before the onset of frost. In order not to damage the peel of the vegetable, the tops should be carefully cut with a sharp knife. Then it is placed in dry boxes and covered with peat or sand. It is stored at a temperature not exceeding + 4 ° C rutabaga. Cultivation and care consist in regular weeding, systematic loosening of beds, top dressing, watering and the control of dangerous pests of a given crop.
Description of varieties
Until recently, the selection of varieties of this valuable plant was very scarce. Today on the Russian markets you can buy different varieties of foreign selection, characterized by high taste. We will describe the most popular and best of them.
"Wilma" - medium early with crispy and sweet root crops. Their mass reaches 500 grams. They tolerate transportation well, are stored for a long time and are used even fresh.
Krasnoselskaya is considered one of the best table varieties. The root pulp is sugary, juicy and dense. The average weight is 300-600 grams.
Kuuziku is a medium-late fodder and high-yielding variety with a fruit weight of up to two kilograms and valuable tops.
"Swedish yellow" - a variety of table and feed destination. It tolerates frosts. Very tasty and sweet rutabaga.
Varieties related to foreign breeding
"Marian" - resistant to powdery mildew and keel. With sweet flesh and a pleasant aroma.
Lizi is a juicy, very sweet root vegetable. Best of all previous varieties.
“Ruby” - similar in taste to the “Lizi” variety in taste.
In your garden, you can grow any attracted variety for consumption. With proper care, the crop will exceed all expectations.
Biochemical composition and calorie content of vegetable crops
Rutabaga is noteworthy because it is enriched with mineral salts (potassium, phosphorus, iron, sodium, copper, sulfur), pectins, ascorbic acid, proteins, fiber, rutin, essential oils, B vitamins. A vegetable can rightly be called a storehouse of vital human microelements and vitamins. It contains mustard oil, which helps fight harmful microorganisms. Rutabaga is a low-calorie product, it only 35 kcal (per 100 g). Nutritionists and doctors advise it to be used by everyone who watches their figure, adheres to a proper and balanced diet.
Healing properties
In ancient times, people used this plant for therapeutic purposes in inflammatory processes. It has been widely used to treat measles swede. The beneficial properties of the root crop are due to wound healing, anti-burn, anti-inflammatory and diuretic effects.
Healing drugs were made from it, which were used to treat people with bone damage. The miraculous composition allows you to establish gastrointestinal upset, normalize the “stool”, relieve swelling, and also clear the intestines of toxins and toxins. It is proved that rutabaga perfectly dilutes sputum and relieves cough.
It is recommended for vitamin deficiency and atherosclerosis. With its help, you can increase immunity and restore the vitality of the body. The healing properties of rutabaga were known in medieval times. People used it to normalize metabolic processes. Vegetable juice was used for festering wounds and burns.
Folk recipes
Rutabaga, the beneficial properties described above, at all times was used to maintain and maintain health without the use of medications. We offer popular and effective recipes, proven by practice and for years.
- With a dry cough: you will need a medium-sized vegetable that needs to be cleaned and ground in a meat grinder. In the "stuffing" add honey (2: 1 ratio). The therapeutic mixture is consumed in a small spoon four times a day, washed down with warm water.
- For chronic pathologies of the respiratory system: take 50 grams per half kilogram of root vegetable. chalk, as much butter and walnuts. Stir finely chopped rutabaga, a few minutes before cooking and add honey. Take with chopped nuts.
Contraindications
Doctors do not recommend using it in the acute form of the gastrointestinal tract. Rutabaga does not have other contraindications. What is this vegetable culture and what are its healing properties, you now also know.
How to use?
Root crops are added not only to desserts, but also to different sauces, salads and main dishes. Since this is a low-calorie product, it can be used instead of potatoes, making delicious stews and mashed potatoes. Thus, you will supply your body with vitamins and not gain weight. Vegetable goes well with dried fruits, fresh apples, mushrooms, eggs, carrots, celery.
Season it with low-fat yogurt, sour cream or olive oil and enjoy the taste. We offer several fortified recipes for you and your children.
Salad with apples and rutabaga
Take one root vegetable, chop on a grater and pour over it with boiling water. Add peeled and chopped apples (2 pcs.) To the vegetable mass, sprinkled with lemon juice, and pour crushed walnuts (you can add almonds or cashews). As a dressing, sour cream 15% is used.
Piquant dish with pork and rutabaga
You will need the following products: lean pork (three hundred grams), potatoes (4 pcs.), Rutabaga (two hundred grams), leeks and spices - at your discretion.
Cut the meat into small portions and send it to cook. Cut root vegetables and potatoes into small cubes. Fill with water and simmer with salt and thyme until they become soft. Pass the leek and put together with the pork to the vegetable mass. Serve with green salad.
More often include this super-healthy vegetable crop in your diet, because rutabaga is distinguished by excellent taste. What it is and what it is cooked with is described in this article.