Japanese mustard, lettuce, varieties, sowing

Nice and mustard Japanese, its edible thick rosette, consisting of narrow, solid, attached on thin petioles leaves, so dense that you can easily collect more than two kilograms of delicious leaves from the plant. Edible ornamentality is also characteristic of the mustard curly-leafed, its terry leaves will not leave indifferent glances and will be appropriate in any salad. It is also interesting that this particular salad mustard is very widespread as a decorative culture.
In addition to the remarkable species, there are also fine varieties of salad mustard, for a selection of this culture, quite a large number have already been created, but not all have been widely spread:
A wave, it's one of the most favorite varieties of salad mustard, adores him for early ripeness (just less than a month before harvest), a large rosette of leaves, upright and spreading, giving up to three pairs of leaves with a total mass of just under a hundred grams. Leaves at a young age are very tender, have the highest taste qualities.
Pleasant gaze and stomach early ripe varieties Ladushka, the maturation period is a little longer - 45-50 days. The leaves of this variety are very large, whole, have an elongated shape and green color, very dense and juicy, and therefore heavier. More than two hundred grams of delicious, with a slight acuity, greenery can be collected from the plant.
Recently, another early-maturing variety appeared and already became popular on our market - Muravushka. Only 45 days will pass and on your table there will be pleasant, dense leaves, tasty, with hardly noticeable mustard smack. From the plant you can collect up to a hundred grammes of leaves.
Lovers of exotics will like a variety, the leaves of which have a red-violet shade - Red-leafed. The diameter of the rosette of this variety is more than 30 centimeters, it includes more than fifteen vertically oriented, very large leaves with a sharp, tart taste.
A straight-standing rosette with large, smooth, rich red leaves has also an average variety of Mustang. This variety, having tasty, large and very elegant leaves, however demands high soil conditions, preferring well-fertilized and moist ones, but from the undoubted advantages one can note the resistance to the spring temperature drop-recurrent frosts.
However, not only the leaves are famous for the mustard salad but also for their root vegetables. Such plants during the growing season form quite large, rounded roots sometimes reaching an impressive length of 20 or more centimeters, and of course the rosette of leaves. It is clear that such root vegetables, reminiscent of horseradish, do not eat fresh, but they have found application in the preparation of various marinades, as well as expensive delicacy soups whose recipes are often kept secret.
Whatever mustard was not - leaf or root is always prematurely produced, 30, a maximum of 45 days and on your table fresh greens, and in the marinade the fragrant part of the root. Salad mustard is also good because it is a pleasure to cultivate it. Of course, there are its subtleties-for example, the preparation of the soil, it is carefully loosened, fertilizers are introduced, and only after that are sown mustard seeds. Naturally, the best time for sowing is spring, when the snow has already come down, and the soil is crumbling. Sowing seeds can be done in one step, and can be several, so you will extend the period of consumption of fresh leaves. The seeding method is usually chosen row, with a distance between the rows of 30-35 cm.