Summer residents were told what kind of weed you can eat
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Any weed plant harms the future crop. Weeds take nutrients from the soil, drown them out from planting, and in many cases are breeding grounds for diseases and pests. For example, sverbiga helps slugs and cabbage keel to spread, the portal writes. Ogorod.ru.
But the collected sverbiga can be eaten, dishes with this plant are not only tasty, but also extremely healthy.
Sverbiga is a perennial herbaceous plant with spear-shaped arrow-shaped lower leaves. Bright yellow flowers are collected in a panicle. Sverbiga can grow up to 1 m in height, and its root in some cases extends to 2 m in depth. The latter circumstance greatly complicates the fight against weeds.
To rid the site of sverbigi, it is mowed and dug up. You need to mow before the seeds ripen, otherwise you will spread the weed throughout the site. Beveled sverbigu is not used for mulching and is not stored – it is best to burn it. Digging up also won’t stop the weed from growing, but it will keep it from spreading for a while.
If sverbiga is firmly entrenched in your garden, you will have to fight it with the help of herbicides. Remember that herbicides remain in the soil for a long time, therefore, during the processing season, it is impossible to plant a garden in the place of their application.
It’s easier to defeat the Sverbiga while it hasn’t grown yet. As a preventive measure, regularly water the beds, mulch the plantings, mow the area in time.
Sverbiga is used in the cuisines of different peoples of the world. That is why in each country it has its own “gastronomic” name.
In England it is called hill mustard, in Estonia – Russian cabbage, in Russia – meadow or wild radish.
Fresh Sverbig contains a large amount of ascorbic acid and useful micro and macro elements. The best time for collection is the end of May-June.
It is noteworthy that all parts of this plant can be eaten. Crispy shoots of sverbiga taste like radish, horseradish and cabbage at the same time. Juicy greens are tasty on their own, but they are much tastier as part of various dishes.
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