Katran and its cultivation. Spicy vegetable katran - “the secret double of horseradish”

Many gardeners grow horseradish in their country houses and gardens, but, unfortunately, everyone knows that this plant spreads very quickly throughout the entire area, and it becomes very difficult to remove it. It can be replaced in this regard by another, currently rare vegetable crop - katran. This plant is not inferior to horseradish both in its taste and beneficial properties, but it also has a number of significant advantages.

general information

The katran plant can well be called an analogue of horseradish. But in comparison with the second one, it is more convenient to grow, and not only that. This is especially true for large volumes of production of this plant.

In addition, katran is more productive and tastier, and its main feature is that it practically does not clog the site. Not only the roots of the plant are eaten, but also young leaves and shoots (similar to asparagus). It is also important that katran is widely used by landscape designers as ornamental plant in flower arrangements.

The katran plant is rich in various nutrients, has smooth-looking rhizomes and can be grown from seeds. And caring for it is much easier than horseradish.

Katran is a perennial plant from the cabbage family (like horseradish). It grows well on light fertile soils, is not picky about climatic conditions - it tolerates both cold and drought well, and is not very demanding on light. In this regard, any area is suitable for planting katran, even in the very corner or in the shade near the fence. In all respects, the katran plant is unpretentious.

Kinds

Katran, judging by the species name, is a plant of the coasts of the Baltic and Black Seas, as well as the Atlantic. Not often, but it is also found in the Caucasus. In total, there are approximately 30 species of katran, all of them forage. Two types are mainly used for food - sea and Tatar.

Tatar katran is especially popular. It also has the following names: crambe, eastern, steppe. The homeland of this species of wild plant is the Crimea, where it was first domesticated by humans.

Approximately 20 species of katran grow in the countries of the former CIS. Some of them (Tatar, Primorsky, Oriental and Twig-shaped) after being introduced into cultivation began to be used as oilseeds, fodder, vegetables, melliferous and starchy plants.

Places of growth

In the wild, one of the varieties of the katran plant was widespread, as noted above, in the Crimea (Kerch Peninsula), but due to the barbaric active collection of the plant by the population, it practically disappeared from the local flora.

Abroad, katran grows in the UK and in Western Europe. It has been cultivated for a relatively long time in the republics of Transcaucasia and Ukraine. Katran is not yet very well known in Russia, which is why there are practically no seeds on the market.

Description

Katran (more precisely, seaside Katran) - herbaceous plant with an average height of 50 to 70 cm, having a thick (7-10 cm) cylindrical root with pulp white. Raised rosettes of large leaves are formed. Small, numerous white flowers up to 1 cm in diameter. The katran fruit has the shape of a pod.

The large, thick and juicy root has virtually no branches. Already in the second year of growth, its diameter is 2.5 cm and its weight is 0.5 kg. By the third year, its weight reaches 3.5 kilograms. The large leaves of the plant resemble cabbage leaves.

Flowering begins after 2 years of plant growth. Flowers are located on long branching stems up to one and a half meters high. They have a very pleasant honey aroma, so bees are partial to them. The pod-shaped fruits have a single seed, also similar to cabbage.

Conditions for growing katran

The katran plant is gaining increasing popularity among gardeners. Growing it is not difficult.

To plant a katran in the spring, you must first germinate a seed (seedlings about 40 days old), since the seeds do not have time to sprout. In this regard, for landing best time- period from September to October. The soil must first be dug up and fertilized with compost, manure or organic fertilizers. Then loosen it all and plant the seeds shallowly (up to 2 cm) and close to each other. It is advisable to leave a distance of about 60-70 centimeters between the rows. After germination, the sprouts should be thinned out, leaving a distance of 35 cm between them.

Plant care is usual: loosening, removing weeds. Watering is average. You can harvest in the first year of growth, but it is advisable to start from the second. However, the leaves should be cut off in the first year. When the flowers bloom in the second year, they should be removed, leaving only the seed area. The katran plant responds well to feeding phosphorus-potassium fertilizers.

Growing from seeds is the main method of propagation. He has sunflower seeds different sizes, so you should choose the largest of them, because they germinate better. It should be remembered that before planting, it is advisable to stratify the seeds (soak for a couple of hours in warm water, then, mixing them with sand, place them in a cellar or refrigerator for three months).

Sometimes the katran plant is propagated by root cuttings, which are cut from young plants in the spring (just like horseradish).

Pests of this plant should be dealt with in the same way as with cabbage plants.

Properties

Katran roots contain up to 8.9% sugars, dry matter - 33-34%, ascorbic acid - 49-88%. In terms of its effect on the body, it is very similar to horseradish.

Katran is a plant rich in B vitamins and microelements. Its roots contain a large number of potassium and phosphorus. Essential oils give it a pungent taste and smell.

Application

Katran is used in folk medicine as a phytoncidal agent. He is a beautiful flower stalk. The plant is also used to improve appetite. This is an excellent antibiotic, as well as an antiscorbutic agent, used both for stomach disorders and as mustard plasters.

The roots are fleshy and have been eaten both raw and canned since ancient times. They are added to salads and sauces, and used for pickling tomatoes and cucumbers. Spring young leaves and young shoots are used in cooking much like cauliflower.

The young shoots of the katran plant taste like radishes. It should be noted that its roots can be consumed both boiled and baked.

Several recipes

Very fragrant and tasty dish obtained from the following ingredients: 0.5 kg of pork, 0.5 kg of potatoes, 1 onion. All this is stewed and closer to complete readiness, it is filled with half a glass of grated katran root.

You can make a sauce from katran and apples. One grated apple is mixed with half a glass of grated katran. Add vegetable oil, vinegar and 2 tablespoons of sour cream. A wonderful dish is ready.

The stems and leaves of katran are boiled in salted water, seasoned with oil and rolled in breadcrumbs. It turns out to be a good nutritious and healthy dish.

In conclusion, a little about reviews

What do they say about the perennial plant katran? Reviews about it from gardeners familiar with it are only positive.

They especially note the root of the plant, which has a straight cylindrical shape, unlike horseradish. Due to its weak branching, the plant practically does not clog the area during harvesting. And in terms of taste, katran is in no way inferior to horseradish. Perhaps even surpasses him in its qualities.

Real horseradish is valuable and useful, no doubt about it. But growing it is not at all easy. It is not surprising that professional plant growers often prefer its “double” – katran.

Root vegetables of this vegetable crop their taste and nutritional properties are almost no different from horseradish. But as an object of cultivation, katran behaves much more “decently” - it does not spread across the site and does not turn into an insidious weed. Unlike horseradish, it can be sown with seeds and get a harvest in one season. And it is not surprising that it is katran that most often ends up in factory jars.

katran steppe

Nutritional value and healing properties

The roots are eaten and in early spring- young seedlings, leaves and flowering shoots.

By The taste and nutritional qualities of katran are similar to horseradish and radish at the same time, the same pungent taste, but somewhat richer in chemical composition.

Young tender shoots and leaves are prepared like asparagus, used for salads, and in the fall - for pickling cucumbers, tomatoes, roots - as a hot seasoning instead of horseradish. A wonderful sauce is made from the roots of katran; the stalk-shaped sprouts are pickled and salted.

In the Voronezh region, in lean years, young stems of katran replaced cabbage. Finely ground canned roots are as tasty as horseradish. Katran root vegetables can be eaten boiled and baked.

For medicinal purposes it is used as a phytoncide. A decoction of katran is used in folk medicine for stomach disorders and to improve appetite. He has healing properties for diseases of the gums and oral cavity. Eating it improves intestinal function. A decoction of the roots is given to children as a general tonic. Externally used for burns, furunculosis, rheumatic and neuralgic pain.

Crushed leaves are applied to heal purulent wounds and ulcers. The peoples of Transcaucasia eat raw peeled fruits and leaves as an antiscorbutic remedy. However, in large doses, the use of katran is contraindicated for liver and kidney diseases, stomach ulcers, gastritis and colitis.

Katran leaves contain substances that stimulate the growth of other plants. It was noticed that mulching with katran leaves between the rows of onions, lettuce, and radishes causes an acceleration of the growth of the above-ground mass of these crops.

Biological features
Katran (Crambe tatarica Rupr.) - perennial family Brassicas. Propagated mainly by seeds, less often by seedlings and root cuttings, like horseradish. Grows in one place for over 5 years in the form ornamental shrub height 60-120 cm.

There are about 20 types of katran, but only four are cultivated: Tatar (steppe), seaside (Pontic), eastern and feathery (twig-like). Among amateur gardeners, the most famous is the steppe katran. Katran does not clog the area, although it grows in one place for a long time.
The leaves are petiolate, light green in color with a blue tint, fleshy, deeply bipinnately divided with linear-oblong serrated lobes. In the first year it forms a rosette consisting of 4-5 large leaves, in subsequent years the number of leaves increases to 19.

The root is taproot, cylindrical, fleshy, 60-120 cm long, 3-7 cm in diameter, weakly branched. Katran produces produce in the second year, when the root crop reaches 2.5 cm in diameter along its entire length. The length of the marketable part of the root is usually 50 cm or more, weight 500-600 g. Three-year-old root crops with a length of 1 m weigh 3.5 kg. The pulp of the root vegetable is white with a creamy tint.

The inflorescence is large, paniculate-branched. Strongly branching flowering stems appear from two to three years of age, and sometimes even in the fourth year. Peduncles 12-14 cm high, very decorative. The petals are white or pinkish, 4-5 mm long with a pleasant honey aroma, it is not for nothing that the katran is considered an excellent honey plant.

The flowers are bisexual, usually self-pollinating, cross-pollination is possible. Flowering is unfriendly, spread over the years.
The fruit is an almost naked, spherical, indehiscent pod with a strong woody bark, 3-6 mm in diameter, pale yellow in color. The pod valves are distinguished by a reticulate-wrinkled surface, appearance resemble a nut.

Seed Brown, there is only one in the fruit, spherical in shape, similar to a cabbage seed, covered with a dense shell. Blooms in May - June. Fruit set 40-85%. The fruits ripen in July - August and fall off easily when ripe. If they fall on moist soil with the fruit valves not yet hardened, they germinate and overwinter in the cotyledon phase or one or two true leaves. When ripe, the fruit valves shrink tightly, become woody, and are difficult to separate from the seed. Therefore, seeds are often sown together with fruits. Katran seeds are distinguished by deep, long-term dormancy and require stratification. Germination remains for 3-4 years.

From one bush you can get up to 500 g of fruits with seeds. As the fruits ripen, the pods crumble, the stems dry out, and the small roots die off. Katran is a cold-resistant and winter-hardy plant; in open ground it can overwinter anywhere except Northern region. Even in severe, snowless winters it does not freeze, since by the time of persistent frosts the leaves of the katran tree die off, and the main root contracts and draws the head 3-4 cm into the soil, which creates conditions for a good overwintering.

Katran seeds germinate at a temperature of 3-4 °C, seedlings tolerate frosts down to -5, -6 °C. Optimal temperature for growth and development 18-25 °C.
Katran is light-loving and does not tolerate shading or thickening. Light is especially important during the initial period of its growth.
Katran - unpretentious plant, grows well on any soil except swampy, but prefers light, fertile, deeply cultivated, free from perennial rhizomatous weeds, does not tolerate acidic soils. Responsive to organic and mineral fertilizers. It is characterized by relative heat resistance. Katran can also be used as a fodder and ornamental plant.

Growing katran

Accommodation Katran is placed outside the crop rotation on fertile, sufficiently moist areas with a flat surface. Good predecessors for the crop is potato, green crops, root vegetables, tomatoes, cucumbers, for which organic fertilizers were applied, and legumes, which themselves leave behind nutrients available to plants. It is not recommended to grow katran after plants of the Brassica family.

Fertilizer, soil preparation
In the fall, compost or humus is added under the katran, 30-40 g of phosphorus and potassium fertilizers or 50 g of nitroammophosphate per m2. Good results are obtained by applying microfertilizers containing boron, manganese, etc. Acidic soils are preliminarily limed by adding from 200 to 500 g of lime per 1 m2.
The optimal soil acidity for katran is 6.5-7.5. Instead of mineral fertilizers in the fall you can add wood ash 100-150 g/m2, and in the spring urea 60 g/m2. After applying fertilizers, the soil is dug up deeply to a depth of the arable layer of 28-30 cm, but preferably 50 cm. In the spring, before sowing, the soil is dug up, but shallower than in the fall, harrowed and carefully leveled.

Cleaning
Young leaves of katran can be plucked during the growing season. Long root vegetables are carefully dug up with a garden fork or staples. After digging, the root crops are shaken off the soil and immediately, without allowing them to dry out, they are laid on winter storage into slightly moistened sand. Store in a basement, storage facility, refrigerator or trenches at low temperatures.

The keeping quality of root crops is satisfactory. For temporary storage, root crops after digging should be placed in a barn or under a shed. The productivity of katran root crops reaches 0.8-1 kg/m2.

Variety Krymsky is a medium-late variety, from mass emergence of seedlings to technical ripeness 156-162 days. The rosette of leaves is semi-raised. Leaves with a waxy coating. The root crop is cylindrical, 50 cm long, 2.7-7 cm in diameter. The surface is grayish-white, smooth or slightly wrinkled. The pulp is white with a creamy tint, dense, and slightly juicy. The productivity of root crops is 0.9-1.6 kg/m2. The average weight of the root crop is 500-600 g.

Description of the plant Katran seaside. What taste qualities does the root have? His chemical composition, benefits and harm to the human body. How to eat the spice, recipes for dishes with it. Interesting facts about the best alternative to horseradish.

The content of the article:

Katran seaside (Crambe maritima) is a perennial plant found wild near the Atlantic Ocean, as well as on the coasts of the Baltic and Black Seas, in the Caucasus. Widely cultivated in Asia, North America and Africa, Europe, sandy soils or subject to mulching. It especially loves salt marshes, as it is a halophytic plant that can tolerate high soil salinity. The stem is straight, branched, up to 1.2 m in height. The leaves are fleshy, green with a grayish tint. The flowers are large and very fragrant, collected in inflorescences in tassels. The fruits are represented by seeds in pods. The root is thick, white-brown. The plant reproduces by seeds and root shoots. It blooms from mid to late spring, is pollinated by insects, and the seeds ripen by mid to late summer. Used in cooking. The leaves are good for salad, the young stems are cooked as a hot dish, and the root is used as a spice, replacing horseradish with it.

Composition of katran root

This product is a real storehouse of vital substances. Let's take a closer look at the content of useful components in it:

Potassium. It is the basis of intracellular metabolism. Regulates heart contractions, the interaction of substances and is responsible for water and electrolyte balance. Potassium helps carry out the exchange of impulses between neurons, which is the basis for the normal functioning of the nervous system.
Calcium. Of course, its main task is to make our bones and teeth strong. But no less important is its ability to activate the production of many enzymes, participate in hematopoiesis, and help the body resist infections and toxins. Participates in the natural blockade of histamine production.
Iron. Without it, the correct course of such a process of hematopoiesis as hemoglobin synthesis is impossible. Helps in the exchange of oxygen, enriching red blood cells with it. Also involved in maintaining the immune system, energy production, tissue regeneration and body growth.
Magnesium. According to researchers, almost 90% of people constantly feel a lack of magnesium. Dishes with this product will help you avoid becoming part of the sad statistics, because a lack of magnesium leads to problems with the functioning of the kidneys, heart, nervous system, and obstruction of the bile ducts.
Phosphorus. Beneficial features for the body it acquires thanks to the compounds it enters into in the human body. In particular, phosphoric acid is very important for health. It helps in enzyme synthesis, fat metabolism, carbohydrate production and breakdown, which promotes energy metabolism. Phosphorus salts are part of the tissues of the brain and skeleton.

It is in micro- and macroelements that the main benefits of katran root lie. However, one should not underestimate the vitamins and other beneficial substances contained in it:

Vitamin C. It is one of the most powerful antioxidants, building a real barrier against infections, viruses and bacteria entering the body. Improves tissue regeneration, participates in hematopoietic processes.
B vitamins. They participate in all important processes in the body and are the basis of human physical and psycho-emotional health. A deficiency of the group is easily distinguished by dull hair and bad nails, problems with sleep and digestion, and irritability.
Pectin. Helps cleanse all systems and organs of harmful substances and connections. Removes toxins, pesticides, cholesterol, harmful acids. Normalizes metabolism. Envelops the walls of the stomach, preventing harmful substances from affecting the gastrointestinal tract.
Inulin. Removes heavy metals. The substance stimulates bone tissue growth due to an improved calcium absorption mechanism. Supports immunity, has a beneficial effect on kidney health.
Phytoncides. These are substances that are secreted by some plants and due to which the growth of pathogenic bacteria is suppressed. In high concentrations, phytoncides lead to the death of dangerous pathogens.

Useful properties of katran root

It is not surprising that such an amount of macro- and microelements, vitamins and useful substances has a positive effect on the body. Gourmets note that seaside katran is much tastier than horseradish, with which it is often compared, and doctors add that it is also much more useful.

Regular consumption of spices in food solves the following health problems:

Nervous System Support. healthy nervous system- this is the key to the proper functioning of all organs. It is not without reason that they say that all diseases are caused by nerves. The product will help cope with excessive irritation, solve sleep problems, improve concentration and memory, and overcome migraines.
Muscle strengthening. Weak muscles have long ceased to be a problem only for older people. Low physical activity office workers of all ages leads to decreased muscle tone, which in turn puts more stress on the joints. The aromatic product will help maintain muscles, preventing their sagging.
Confronting allergies. Often, when using medications, doctors prescribe antihistamines for prevention. Histamine is the substance that causes all allergic reactions. As mentioned above, the substances found in the root of katran complex block the production of histamine, thereby protecting us from medicinal, food, household and seasonal allergies. But this does not exclude the possibility of an allergy to some of the substances in the root itself.
Improving heart muscle function. There is an improvement in the supply of oxygen to the myocardium, normalization of heart rate and blood pressure. This helps in the prevention of heart attack, arrhythmia, coronary heart disease, and hypertension.
Prevention of anemia. Hemoglobin production in the right amount helps to avoid anemia, which is the prevention of dizziness and fainting, low blood pressure, rapid heartbeat, and difficulty breathing. The ability of blood to clot is also normalized, which is very important for wounds of varying complexity, from which none of us are immune. Poor clotting can be especially dangerous in serious injuries and accidents.
Raising immunity. Perhaps this is one of the the most important features natural components. Of course, there are many medications that can cope with this task, but why burden yourself with chemistry if you can get the benefits along with gastronomic pleasure.
Removal of harmful substances. General cleansing of the body has a beneficial effect on all systems and organs. This helps normalize metabolism, launch resistance to infections and viruses, pathogenic bacteria.
Weight loss. This is an additional bonus that comes with a good metabolism. The beneficial components of foods are absorbed and substances unnecessary for the body are removed. Weight loss is not sudden, but gradual, which reduces the load on the heart muscle.
Rejuvenation of the body. Internal rejuvenation of the body also leads to external improvements. Wrinkles are smoothed out, hair becomes thicker and shinier, and nails become stronger.
Fighting gum disease. Thanks to the disarming effect, oral diseases are treated. The spice is especially useful for gums, it strengthens them and eliminates bleeding.

Harm and contraindications to katran root

Despite the huge diversity positive qualities, modern medicine also knows the harm of katran root. First of all, it concerns individual intolerance to the product. This happens, so those who suffer from food allergies should use the spice with extreme caution.

Also, the following categories of people should not actively use the plant in cooking:

For children. As is known, children have not formed digestive system. They may not have enough enzymes to process the product. IN best case scenario it will leave the body undigested, and at worst, it will cause irritation of the esophagus, stomach and intestines.
Pregnant. Katran root can provoke an exacerbation of chronic diseases. Pregnant women can only take this product occasionally if they were well acquainted with it before pregnancy and often ate it. If this product is new to you or not often used, it is better not to risk it.
Breastfeeding. This can make the baby feel unwell. With a large intake of katran root components into mother's milk, the plant can even cause internal bleeding in newborns.
Those with gastrointestinal diseases. This is especially true for those who suffer from colitis, gastritis and peptic ulcers. Even if the product does not cause significant damage, unpleasant sensations in the form of heartburn are almost guaranteed.

How to eat katran root

Experienced housewives treat katran with respect, choosing only strong, thick roots that are white with a grayish tint. Preference is given to dense roots, without dark spots or signs of damage.

The roots of the plant are eaten from the second year of growth. Then they reach 4-7 cm in diameter, 30-60 cm in length and weigh more than 1 kg. By the third year, roots up to 1 meter long are found; the weight of one root crop can be up to 3.5 kg.

The scope of application of the product in cooking is quite extensive. It is used as a spicy additive in marinades, pickles, canned food, for preparing broths and main courses. But most often it is used as the main ingredient in sauces for meat, poultry, fish, and sausages.

The main use of katran root is this: it is peeled and grated on a fine grater, and in this form it is added to most dishes.

It is not recommended to store the grated product; it loses its flavor and becomes less useful. Therefore, keep the roots of the plant in the refrigerator or in the cellar (sprinkled with sand, like carrots), and rub it immediately before adding it to food.

Recipes for dishes with katran root

Most often, the spice is used in sauces. Here are some of the most popular recipes with katran root:

White sauce. To prepare the perfect white sauce for fish, you need to take 1 cup of low-fat sour cream and combine it with 2 egg yolks. Next, you need to put it on the fire and, stirring constantly (so that the sour cream does not curdle), add 0.5 cups of finely grated katran root. Boil the sauce to a thick consistency, then remove from heat and add 1 teaspoon lemon juice and sugar, and add salt to taste. Serve hot.
Spicy sauce. If you're looking for a great veal sauce recipe, you've found it. Mix 3 tablespoons fresh or frozen raspberries with 1 tablespoon ground raspberry root and 1 teaspoon soy sauce. Grind the ingredients in a blender and strain from the seeds. Serve chilled.
Flavored sauce. The following option is perfect for birds. Grate two sour apples on a fine grater (the best option is the Semerenko variety). Add to it 0.5 cups of katran, 1 tablespoon of cream or sour cream, 1 teaspoon of vinegar, salt and sugar to taste. Grind the sauce through a fine sieve and season the bird generously with it.
Spicy sauce. But for boiled pork, bacon or lard, the following composition will be unsurpassed. To 0.5 cups of our grated roots fragrant plant add 3 cloves of pressed garlic, a pinch of ground black pepper and 2-3 tablespoons of any vegetable broth. Grind the ingredients thoroughly and serve without straining.

Since katran root is eaten not only in sauces, but also in main dishes, we invite you to familiarize yourself with the following interesting recipes:

Easy vegetable soup . Its spicy aroma will appeal to connoisseurs of non-trivial first courses. Pour 3 liters of water into a medium-sized deep saucepan. Place peeled vegetables in it - 1 carrot, 1 onion, 1 parsnip root and 1 katran root. Let it boil, reduce heat and simmer for about an hour. Then remove the vegetables, and add 150 g of diced potatoes, green peas and green beans, a pinch of salt to the broth, bring to a boil, cook for 5-7 minutes. Then add 200 g of broccoli and cauliflower, cut into florets, 1 medium bell pepper cut into cubes, finely chopped clove of garlic, boil for another 5 minutes. Sauté 1 medium-sized onion and 2 stalks of celery in olive oil, add to the soup, let it boil and turn off immediately. Serve with fresh herbs and buttered croutons.
Spicy pork. In this dish it turns out very soft and aromatic. Heat 50 ml in a deep frying pan vegetable oil. Add to it a pinch of curry, coriander, turmeric, paprika, dried basil, a mixture of peppers and grated katran root. After a couple of minutes, add 500 g of pork, cut into medium-sized pieces, to the spices. Add a large onion cut into half rings and finely chopped 2 cloves of garlic. When the meat is browned, fill it halfway with broth and simmer until done. Before serving, sprinkle with finely chopped herbs to taste.
Citrus bird. Tender chicken with citrus aroma Even the most sophisticated gourmets will like it. Take a chicken carcass, rinse under running water outside and inside. Dry it paper towels. Squeeze the juice of two lemons. Add to it 2 tablespoons of vegetable oil, 1 teaspoon each of salt and pepper, 1 tablespoon of grated katran root, a couple of rosemary sprigs, 2 cloves of garlic passed through a press. Mix the marinade and rub it over the chicken inside and out. Transfer the bird to a deep frying pan or special container. Bake in an oven preheated to 220°C for 1-1.5 hours (depending on size) until golden brown. Periodically baste the chicken with the juices that have accumulated.
Baked fish. This dish will appeal to lovers of whole baked fish. Mirror carp are the best choice. It is easy to clean, and its meat is tender and juicy. Wash the fish, gut it, and dry it with paper towels. If you plan to bake with the head, remove the gills. Salt and pepper inside and out, sprinkle with lemon. Cut a large onion into half rings, mix with 1 teaspoon of grated katran root and stuff the mixture into the belly of the fish. Rub another 1 teaspoon of katran on top of the fish. Wrap in foil and bake in an oven preheated to 180°C for 25-30 minutes. Unwrap, brush with vegetable oil and allow to form a golden brown crust.
Snack salad. This recipe is a variation of the well-known “Korean-style carrots”. Take 1 kg of juicy sweet carrots. The taste of the dish will depend on how successful the variety you choose. Rinse well, peel, rub on special grater. If you don’t have one, it’s better to cut the carrots into thin cubes than to grate them on a regular coarse grater. Sprinkle with 1 tablespoon of sugar, 1 teaspoon of salt, 2 tablespoons of 9% vinegar, a pinch of red pepper and 50 g of grated katran root. Stir the snack for a couple of minutes. Heat 50 ml of vegetable oil in a water bath, pour it over the salad, mix well and add 4-5 garlic cloves passed through a press, mix again. Let it brew for room temperature night and help yourself. Store the rest in the refrigerator. When serving, add cilantro or sesame seeds.

Katran seaweed belongs to the Cabbage family, which is why it is often called seaweed. However, it has absolutely nothing to do with kelp.

The root of the plant is actively used in folk medicine. First of all, it is used as an alternative to mustard plasters. It also helps with viruses and bacterial infections, increases appetite, improves digestion, and helps heal wounds.

However, he still plays his main role in the kitchen. And this has been happening for more than a century. In the 19th century, English monarchs ate both leaves and roots of katran. The cooks of the august persons boiled them in salted water and blanched them in oil.

Watch the video about katran root:

How to prepare katran root is up to you, but you must do it. If you are a horseradish lover, you will definitely appreciate taste qualities of this product, but positive healing effect won't keep you waiting long. Healthy things can be tasty, and katran root brilliantly proves this.

Our grandmothers, growing garden strawberries, or strawberries, as we used to call them, did not particularly worry about mulching. But today this agricultural technique has become fundamental in achieving High Quality berries and reducing crop losses. Some might say it's a hassle. But practice shows that labor costs in this case pay off handsomely. In this article we invite you to get acquainted with the nine the best materials for mulching garden strawberries.

Succulents are very diverse. Despite the fact that “little ones” have always been considered more fashionable, it’s worth taking a closer look at the range of succulents with which you can decorate a modern interior. After all, colors, sizes, patterns, degree of prickliness, impact on the interior are just a few of the parameters by which you can choose them. In this article we will tell you about the five most fashionable succulents that amazingly transform modern interiors.

The Egyptians used mint as early as 1.5 thousand years BC. It has a strong aroma due to great content various essential oils with high volatility. Today, mint is used in medicine, perfumery, cosmetology, winemaking, cooking, ornamental gardening, and the confectionery industry. In this article we will look at the most interesting varieties of mint, and also talk about the features of growing this plant in open ground.

People began growing crocuses 500 years before our era. Although the presence of these flowers in the garden is fleeting, we always look forward to the return of the harbingers of spring to next year. Crocuses are one of the earliest primroses, whose flowering begins as soon as the snow melts. However, flowering times may vary depending on the species and varieties. This article is dedicated to the earliest varieties of crocuses, which bloom in late March and early April.

Cabbage soup made from early young cabbage in beef broth is hearty, aromatic and easy to prepare. In this recipe you will learn how to cook delicious beef broth and cook light cabbage soup with this broth. Early cabbage It cooks quickly, so it is placed in the pan at the same time as other vegetables, unlike autumn cabbage, which takes a little longer to cook. Ready cabbage soup can be stored in the refrigerator for several days. Real cabbage soup turns out tastier than freshly prepared cabbage soup.

Blueberry – a rare and promising berry crop in the gardens. Blueberries are a source of biologically active substances and vitamins and have antiscorbutic, anti-inflammatory, antipyretic, and tonic properties. The berries contain vitamins C, E, A, flavonoids, anthocyanins, microelements - zinc, selenium, copper, manganese, as well as plant hormones - phytoestrogens. Blueberries taste like a mixture of grapes and blueberries.

Looking at the variety of tomato varieties, it’s hard not to get confused - the choice is very wide today. Even experienced gardeners are sometimes confused by it! However, understanding the basics of selecting varieties “for yourself” is not so difficult. The main thing is to delve into the peculiarities of the culture and start experimenting. One of the easiest groups of tomatoes to grow are varieties and hybrids with limited growth. They have always been valued by those gardeners who do not have much energy and time to care for their beds.

Once very popular under the name of indoor nettle, and then forgotten by everyone, coleus today is one of the brightest garden and indoor plants. It is not for nothing that they are considered stars of the first magnitude for those who are primarily looking for non-standard colors. Easy to grow, but not so undemanding as to suit everyone, coleus require constant supervision. But if you take care of them, bushes made of velvety unique leaves will easily outshine any competitor.

Salmon backbone baked in Provençal herbs provides tasty pieces of fish pulp for a light salad with fresh wild garlic leaves. The champignons are lightly fried in olive oil and then poured over apple cider vinegar. These mushrooms are tastier than regular pickled ones, and they are better suited for baked fish. Wild garlic and fresh dill get along well in one salad, highlighting each other’s aroma. The garlicky pungency of wild garlic will permeate both the salmon flesh and mushroom pieces.

A coniferous tree or shrub on a site is always great, but a lot of conifers is even better. Emerald needles of various shades decorate the garden at any time of the year, and phytoncides and essential oils, released by plants, not only aromatize, but also make the air cleaner. As a rule, most zoned adults coniferous plants, are considered very unpretentious trees and shrubs. But young seedlings are much more capricious and require proper care and attention.

Sakura is most often associated with Japan and its culture. Picnics in the canopy flowering trees have long become an integral attribute of welcoming spring in the Land of the Rising Sun. Financial and academic year here it starts on April 1, when the magnificent cherry blossoms bloom. Therefore many significant moments in the life of the Japanese are marked by their flowering. But sakura also grows well in cooler regions - certain species can be successfully grown even in Siberia.

I am very interested in analyzing how people's tastes and preferences for certain foods have changed over the centuries. What was once considered tasty and was an object of trade, lost its value over time and, conversely, new fruit crops conquered their markets. Quince has been cultivated for more than 4 thousand years! And even in the 1st century B.C. e. About 6 varieties of quince were known, and even then methods of its propagation and cultivation were described.

Delight your family and prepare themed cottage cheese cookies in the shape of Easter eggs! Your children will be happy to take part in the process - sift the flour, combine all the necessary ingredients, knead the dough and cut out intricate figures. Then they will watch with admiration as the pieces of dough turn into real ones. Easter eggs, and then with the same enthusiasm they will eat them with milk or tea. How to make such original cookies for Easter, read our step by step recipe!

Among tuberous crops, there are not so many decorative deciduous favorites. And caladium is a true star among the variegated inhabitants of interiors. Not everyone can decide to own a caladium. This plant is demanding, and first of all, it requires care. But still, rumors about the extraordinary capriciousness of caladiums are never justified. Attention and care can avoid any difficulties when growing caladiums. And the plant can almost always forgive small mistakes.

We have prepared a hearty, incredibly appetizing and simply easy-to-prepare dish for you today. This sauce is one hundred percent universal, as it goes with every side dish: vegetables, pasta, or anything. Chicken and mushroom gravy will save you in moments when you don’t have time or don’t want to think too much about what to cook. Take your favorite side dish (you can do this in advance so everything is hot), add some gravy and dinner is ready! A real lifesaver.

Horseradish, as you know, is famous not only for its vigorous taste, but also aggressive behavior- he is an invader of garden space. So, katran is free from this drawback: it grows strictly where it was planted.

And in taste and spiciness it is not inferior to its brother horseradish!

So judge whether it is worth abandoning it.

Although katran is a perennial plant, it is still better to grow it in a 1-2-year-old crop. Sufficiently large roots can be removed already in the first year of growth, and the weakest plants are best left for growing in the second year.

Katran seeds require stratification, so it is best to sow it before winter. But I bought a bag of the Pi variety in January, so winter sowing was no longer relevant. Therefore, the seeds had to undergo stratification in the refrigerator.

I did this: first (as soon as I brought the seeds home) I put the bag, without even opening it, on the side shelf of the refrigerator. He stayed there for a little over a month, until mid-February. Then I opened the bag and soaked the seeds in water for a day. By the way, the seeds of katran are quite large, similar in size and appearance to peas allspice, only light beige color.

According to the rules, for stratification, seeds must be mixed with wet sand or some other loose material and placed in a cold place for a period determined for each type of plant.

I did it differently: I didn’t mix the seeds with any substrate, but after soaking, I laid them out on a sheet folded in several layers and thoroughly soaked. toilet paper, also covered from above wet paper and placed all this in a new plastic bag.

I tied the bag and placed it on the top shelf of the refrigerator, where the temperature is kept between 3-5°. About once a week I checked to see if the seeds were moldy, if the paper needed to be moistened, and towards the end of stratification, if the seeds had begun to germinate.

In the Caucasus, peeled unripe fruits and katran leaves have been consumed raw for a long time - they contain great amount vitamin C! Plants also love katran. If you mulch the rows with its leaves, vegetables and herbs will grow at a fantastic rate: the foliage contains a natural growth stimulator.

In mid-May they hatched, however, out of 14 seeds only 6 germinated. I planted them in half-liter plastic cups filled with garden soil mixed with coconut substrate (1:1). But it is not worth keeping katran seedlings in glasses for a long time, since the volume of the glass is limited, and the root will not have enough space to develop. Therefore, I transplanted the katranchiki into the garden as soon as the first real leaf grew.

I planted the seedlings not in one bed, but each plant in a separate hole with a diameter of about 50 cm.

The most important thing: the place must be sunny, and the soil must be dug as deep as possible, since compacted soil will prevent the root from growing in length.

Katran is a cold-resistant plant, but if frosts are expected, it is better to cover the seedlings. I cover it with ordinary cardboard boxes, which are plentiful in any store. I cover the sprout with a box, and put a stone or a piece of brick on top to prevent it from being blown away by the wind. Of course, sunlight does not penetrate the plant, so nothing bad will happen in 1-2 days, and frosts usually do not last longer. In any case, my plants tolerate this “concealment” very well.

Otherwise, caring for the plant is usual: watering is rare (once a week), but plentiful - 1-1.5 buckets in each hole.

Top dressing: in the first half of summer I watered with a diluted (1:10) infusion of herbs, and in the second half with an infusion of ash (a liter jar for 10 liters of water, leave for 3 days and pour 1.5-2 liters of infusion under each plant). All my 6 katrans successfully took root and by the fall they had grown quite voluminous rosettes of leaves.

In mid-September, I dug up one of the most powerful plants for testing. The root crop turned out to be about 30 cm long and about 2 cm in diameter.

I left the remaining 5 katrans for growing for the next season, since by the 2-3rd year the roots can reach a thickness of 4-5 cm and a length of up to 50 cm. So I’ll see what size my katrans will grow to.

N. Vlasova, Orenburg region.