Let's talk about radish, because in 4 months we will start sowing it in greenhouses
Winter has begun. Probably, in honor of this, we had a thaw, puddles all around, the snow almost melted, although there was a layer of about half a meter. In the garden, the frames of high ridges were again exposed, shelters of roses and other flowers settled.
The first vegetable
But, nevertheless, with the onset of winter, thoughts about a new harvest appeared. The first vegetable, apart from greens, of course, which we start to eat in the spring, is radish. Therefore, I buy radish seeds first of all, apparently, at the subconscious level, realizing that it will be needed earlier.
Very few of my friends and relatives like radishes. Some people don't like the slight bitterness. Although there are varieties that are absolutely not bitter. Others simply cannot raise her, believing that she is not worth the hassle that one has to experience in caring for her. Both of these points do not bother me at all.
What to do so that the radish does not taste bitter
I chose for myself reliable varieties that are not very bitter and not very spicy. This is perhaps the key point.
But the most important thing is that I sow radishes in the greenhouse under the snow in late March, early April, depending on the weather.
We bring snow into the greenhouse when it starts to melt outside, not earlier. In winter, it is impossible to bring snow into the greenhouse, because in this case pests and diseases under it will winter well. Only in spring, when the temperature in the greenhouse is above zero, we start loading snow. And before this loading, I sow radishes and various greens in the grooves. There the seeds are perfectly stratified and then germinate. At the end of April, we are always in the Urals with fresh, most long-awaited salads.
And the radish in this case grows guaranteed sweet and does not go into the arrow.
As soon as it gets warm, I sow the next layer of radish along the edge of the cucumber ridge in the greenhouse, and after a few days - another layer. In the garden beds, in general, I do not grow.
Agrotechnics
Radish loves watering twice a day - early in the morning and in the evening. This is in hot weather. In cool weather, I water it when the topsoil dries up.
I do not thin out, I just pull out large roots, small ones develop actively after that.
And one more feature that I use only on round radishes. I pour a little salt into the grooves of the second sowing. Plain, cooked, iodized. Just sprinkle the ground, without fanaticism. And then the radish is just fabulous.
But I don't feed long varieties with salt, their root is too deep, it's useless.
Varieties
Every year I buy a radish of the Zhara variety. For a greenhouse, this is just perfect. It has a sharp edge, but it is very unpretentious, it grows quickly and beautiful, round.
For the second sowing I take a French breakfast. It grows in 2 weeks and is eaten instantly, very sweet and tasty.
Of course, every gardener knows a variety for 18 days. Probably the most early ripening radish. But sometimes it ripens from seedlings in 15 days. Not very big, of course, I'm collecting it. But very gentle. If it outgrows, then it seems rude to me.
These are the spring thoughts on the first day of winter, when there is a thaw and puddles outside.