Особенности кресс-салата


Особенности кресс-салата
Есть его начали очень давно. Сначала употребляли в пищу древние египтяне, греки и римляне, позднее римские легионеры завезли в Европу, где он тоже прижился. Теперь кресс-салат введен в культуру, существуют разные его сорта. Для еды берут прикорневые листья и молодые побеги.

Они содержат эфирное масло и много белка, богаты углеводами и минеральными веществами. Есть аскорбиновая кислота, каротин, рутин, витамины группы В, йод и т.д. У салата приятный терпкий вкус, чем-то сходный со вкусом хрена и горчицы. Его добавляют в салаты и винегреты, используют как приправу и гарнир к самым разным блюдам. Служит он и для украшения стола.

Особенно кресс-салат полезен детям и людям пожилого возраста. Он повышает аппетит, укрепляет нервную систему, заставляет лучше работать щитовидную железу, очищает кровь, дыхательные и мочеточные пути. Очень полезен при малокровии, диабете, авитаминозах и сыпи на коже, в условиях повышенной радиации. Выращивать эту однолетнюю скороспелую холодостойкую культуру просто.

Правда, она требовательна к регулярному обеспечению влагой. При ее нехватке быстро образуются цветоносные побеги. Есть смысл высевать кресс-салат «поточным» методом — через каждые 10-20 дней. Первый раз его сеют в самые ранние сроки. Летом лучше помещать в затененное место. Ширина междурядий — 15-20 см. Глубина посева 0,5-1 см. После этого почву слегка уплотняют. Его можно выращивать и зимой — на окне.

Источник: supersadovod.ru


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