A new culture that gardeners are increasingly choosing to land on their site instead of familiar horseradish or radish - Katran. This multi-year vegetable is also useful and nutritious, as well as its counterparts, but it is more convenient in cultivation, as it does not clog the site, more yields and is easy in breeding seeds. How to cultivate this spicy vegetable?
The soil for landing the cathrane should be prepared since autumn. Conduct the limness of sour soil - up to 400 g of lime for 1 m². Good results can be achieved from compost in the soil (up to 4 kg), humus (up to 50 g) or microfertilizers (30-50 g) in certain proportions for each m² . After making fertilizer, the soil is quite deeply leaving - by 30-50 cm. The next stage is the longest and complex - this is a preliminary preparation of seeds to sowing in open ground. Usually, sowing is made in the spring, in the federal and carefully aligned soil, although the cathrane seeds can be in autumn, it is better to do on the lungs and structural soils. Seeds are planted at the end of April. Seeds are very dense, under normal conditions, even if they are favorable, do not sprout. Therefore, they are stratification - maintaining seeds in a wet state under reduced temperature. For this, in January, the Catran Seeds in about two hours need to be soaked in warm water, and after that, mixing with a small amount of wet sand, send for 3 months either to the refrigerator or to the basement. Perfect temperature for germination of seeds 0 ° C. On the eve of sowing, seeds should be separated from the sand and dry. When sowing seeds in the autumn period of the year, stratification passes in the open soil.By choosing this high-yielding culture for landing on your site, you will receive a universal seasoning and assistant in providing your body with useful substances and trace elements. Katran is saturated with vitamins of group RR, with, carotine, vitamin B, proteins, minerals, essential oils, phytoncides. Juicy roots of this plant can be used when salting of tomatoes and cucumbers, for the manufacture of spicy seasonings or sauces to meat or fish dishes. Young and juicy katrana leaves can be used in a salad.