A medicinal plant with excellent taste and exotic name Stakhis is a long-term culture, by type resembling mint, and in taste similar to the artichoke. Fruit is used because of its beneficial properties and content of vitamins: proteins, carbohydrates, ascorbic acid. It is tasty in fried, guy, pickled. Also in food you can use young leaves, adding them to salad, soup or as a side dish for meat or fish dishes.
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Agrotechnology for the cultivation of stakhis is very simple. For planting this plant, a plot is selected, not too open for sunlight, with a long-saved moisture resistance. Since autumn, the soil is developing as under a regular vegetable culture: hammering and putting fertilizers.
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Before boarding, the tubers are prepared: heated in warm water, they are kept in a solution of potassium mangartee-cancer, germinated in the dark.
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Sprouting the muscles are possible throughout the spring. The depth of embelling the fruits is 5-8 cm in the rows with a distance between the rows - 60 cm, and between the nodules in the row - 20-40 cm. Care after landing is quite simple - it is a weeding, soil loosening and a dip one or twice for the season with a complete complex fertilizers.
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The signal to the cleaning of the stakhis will serve the leaves, which, when ripening fruits, yellow and die away. Clean the stakhis in the fall, dug up the bush and choosing small nodules, similar to shells, hands. Roots usually have a small size - up to 7 cm and light color: light pink or yellowish shade. Posted by one tuber, you can get up to 200 pieces of the same instead. The harvest is stored in a cool place with dry sand and is used all winter as a dietary and useful meal.
At the site of this interesting root plant, you will receive not only a nutritious and original product, but also a means by which you can improve the condition in arterial hypertension, lung diseases and gastrointestinal diseases, lower cholesterol indicators and normalize blood sugar.
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