Seeds Spring "Champion", 0.5 g

A popular mid -season variety, a period from complete seedlings to the first cut of 40 days. The rosette of the leaves is erect, 37-40cm high and a diameter of 28-30cm. The leaves of green color, with a smooth surface, oval-ultrated shape, large, juicy, with a slightly wavy edge. The taste of leaves is slightly acidic. The variety is very productive-the mass of greens in 2 cuts can reach 6.0-6.5 kg/m². It is a great basis for fresh salad, side dish, ingredient for light snacks and soups.

Sowing: seeds in the ground early in the spring, summer (June-July) and in the fall-in the winter. Lemo and sandy loam are suitable for sorrel, well-seasoned humus or manure (6-8 kg/m²), but not swampy. The faint of the soil reaction can be given the first top dressing with urea (20 g/m²) for crops, which will favorably affect the germination and friendliness of seedlings. The distance between the rows of sowing is 25-40cm, the depth of the seeds of seeds is 1-1.5cm. Sowing rate 1-1.5g/m². After sowing, the soil is rolled out for the best and friendly shoots. Seeds begin to germinate at T +5-7 ° C, but friendly shoots appear when the soil warms up to +16-18 ° C. The sheet apparatus develops well with T +15-16 ° C.

Care: weeding and loosening of the soil crust. Watering as needed, especially in dry weather. With a lack of moisture, the leaves are rude. The plant is not afraid of shading and it can be grown in the aisles in the garden, and the rhizomes are used for leasing greens in greenhouses. They start cleaning when the leaves reach 10 cm lengths. During the summer, sorrel leaves are cut 4-5 times. After each cutting, the plants are fed with nitrogen-potasum fertilizers in liquid form. The last fee is best done no later than 1.5 months before freezing the soil. In one place, sorrel is grown for no more than 4 years.