Eggplant

baklajani

Eggplants belong to the Solanaceae family, like potatoes and tomatoes.

This plant height of five feet, and has the fruits are round, cylindrical or pear-shaped.

In the food used a little ripened, ripe and overripe eggplant tasteless and rude.

Eggplant seeds ripen in September and October.

Eggplant is a very useful product for the human body, by and large, because of the content of salts of calcium and potassium, beneficial effects on the cardiovascular system.

The fruits of eggplant rich in b vitamins, phosphorus, iron and keratinom. That’s why in the East they are the products of long-livers.

Eggplant is very actively used by many countries in cooking. Of them produced eggs, their fried, boiled, stewed, baked, etc.

Eggplant bred different varieties from early to late maturing. Grow them in zones of moderate and subtropical climate is better seedling method in the greenhouse. In the southern regions of Russia in the open ground.

Eggplants are very demanding and capricious, therefore, to achieve a good harvest in the garden, in the country, you need to put a lot of effort.

Harvest should be conditional on the stage of maturation, that is when the fetus acquires a violet color, firm to the touch.

When the eggplant white spots or stripes, to eat is not recommended. Store no more than three months by wrapping each fruit in thick paper.

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