Миндаль

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Миндаль
Семейство Розовые
Миндаль известен с далекой древности, его название связывают с именем древнефиникийской богини Амигдалины. Родиной миндаля считаются страны Северной Африки и Кавказ, где он и сегодня встречается в дикорастущем состоянии. Как культура он был широко распространен уже в Древней Греции и Древнем Риме.

В странах Средиземноморья он распространен до сих пор, но в настоящее время его также выращивают в Китае, Америке, Словакии, Чехии и многих других странах. В Крыму миндаль начали выращивать с VI века.

Биологические особенности
Существует 2 разновидности культурного миндаля—сладкий и горький, причем плоды второго несъедобны и даже ядовиты. Внешне растения выглядят почти одинаково.

Миндаль — дерево до 8 м высотой, которое с годами обычно превращается в куст, поскольку стареющие стволики обычно отмирают, постепенно заменяясь корневыми отпрысками, появляющимися с третьего года жизни растения; Листья ланцетовидные, появляются через 2—3 недели после цветения. Цветки бело-розовые, во время цветения покрывают растение почти целиком. Плод (рис. 10) — костянка, внутри которой находится косточка со съедобными семечками (зернами).
Обе разновидности миндаля почти нетребовательны к почве, солеустойчивы, хорошо отзываются на известкование почвы, светолюбивы и быстро растут. При недостатке влаги сокращается время цветения, при избытке и застое воды может загнить корневая шейка. В суровые зимы у миндаля могут подмерзать цветочные почки и верхушки побегов, в многоснежные возможно выпревание корневой шейки.

Ценность культуры
Ядра сладкого миндаля едят свежими, поджаренными и подсоленными целиком, еще шире их используют в составе кондитерских изделий. Смесь толченых ядер с молотым сахаром — марципан — считается особым пищевым продуктом.

Растертые в муку и разбавленные водой ядра сладкого миндаля называются «миндальным молоком» и также употребляются как особый напиток.

Ядра горького миндаля несъедобны, но в небольших количествах их используют как ароматическую и вкусовую добавку к разным блюдам, зато его масло широко используется в парфюмерной и фармацевтической промышленности.

Семена обоих разновидностей миндаля содержат жирные масла (40—60 %), белки (20—30 %), сахара, слизи, витамин В2 и эфирные масла (до 0,8 %), но различаются по количеству гликозида амигдалина, придающего ядрам своеобразный миндальный запах, — в сладком миндале его почти нет, а в горьком содержится до 3 %.

Кроме того, в горьком миндале есть синильная кислота, поэтому употреблять в пищу его надо очень осторожно, а детям не рекомендуется вовсе. Смертельная доза составляет 10 миндалин для детей, 50 — для взрослого человека. Зато в небольших количествах миндаль очень полезен. Горький миндаль в народной медицине применяют при заболеваниях верхних дыхательных путей, почек, болезнях желудка и гинекологических заболеваниях, сладкий — при анемии, сахарном диабете, бронхиальной астме, бессоннице и мигрени, а также как противокашлевое и противосудорожное средство.
Цветущий миндаль очень декоративен.

Сорта
За пределами Крыма и юга России лучше разводить специальные морозоустойчивые сорта, такие как Виктория,
Молдавский белый, Округлый урожайный и Селекционный белый.

Выбор места
Для культивирования миндаля оптимальны супесчаные и суглинистые почвы, тяжелых глинистых он не любит. Уровень залегания грунтовых вод не должен быть высоким.

Высаживать его желательно на участках с южной ориентацией, чтобы тень от других деревьев перекрывала его не более чем на 1,5—2 ч за световой день.

Размножение
Миндаль можно размножать как семенами (обычно на подвой), так и вегетативно — зелеными и корневыми черенками, отпрысками и отводками. Сортовой миндаль часто размножают прививкой на сливу, терн, алычу, другие миндали и черемуху.
При семенном размножении посев проводят осенью или весной после четырехмесячной стратификации при температуре 2—5 °С.
После посадки саженца или сеянца на постоянное место приствольный круг мульчируют торфом слоем до 8 см.

Размеры посадочной ямы и схема посадки
Очень сильно зависит от сорта.

Обрезка, формирование кроны
Обычно крона миндаля формируется как разреженная из 5—6 скелетных ветвей. В дальнейшем у него удаляют все отцветшие, сухие, больные и слабо растущие побеги, а для старых деревьев проводят омолаживающую обрезку по стандартным для косточковых схемам. Стрижку и обрезку миндаль переносит хорошо.

Поливы
На суглинках миндалю нужны умеренные поливы, а на песчаных — обильные.

Подкормки
Миндаль очень отзывчив на подкормки. Весной ему желательно дать 1 кг коровяка,10 г мочевины и 20 г аммиачной селитры (развести в 10 л воды) на 1 дерево (куст). Осенью — двойной суперфосфат и сернокислый калий по 20 г каждого на 1 м2.

Прочий уход
Уход включает в себя регулярное неглубокое (5—7 см) рыхление и беление стволов. Иногда в конце лета проводят пинцировку сочных верхушек побегов, чтобы ослабить их рост и дать возможность одревеснеть до зимы (так их не повредят холода).

Уборка урожая
Главная особенность — сразу после уборки миндаль надо очистить от околоплодников.

Вредители и болезни
Вредители: листовертка, сливовая плодожорка, тли, сливовый короед-заболонник.
Болезни: серая гниль, монилиальный ожог и ржавчина.

Источник: supersadovod.ru

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