Salads have long taken pride of place on almost every table. And for good reason. He althy greens are suitable not only for decorating dishes, but also serve as a source of minerals and vitamins. Salads have also gained recognition among gardeners, as they conquer not only with a variety of taste, but also with their decorative properties. If we are talking about the usefulness of this amazing plant, let's consider all its properties.
Salad Ingredients
Salad is valuable because it is a low-calorie vegetable, 100 g of lettuce contains only 15 kcal. It contains no heavy fats and carbohydrates. Varieties of salads are diverse, but all are valued for their vitamin and mineral composition, which includes vitamins of groups A, B, C, E, H, P, as well as iron, phosphorus, selenium, iodine, sulfur, calcium, beta-carotene and several dozen more useful elements. Lettuce is a source of fiber and protein.
Benefits of lettuce
Including salads in your diet is a great opportunity to lose weight, andalso balance nutrition for various diseases. Depending on the variety of salads, their vitamin composition changes. But all of them improve the functioning of the gastrointestinal tract, have a beneficial effect on vision, regulate s alt balance, and stabilize the work of the heart and nervous system. The unique composition of the salad enhances lactation, increases the level of red blood cells, removes toxins, lowers cholesterol and improves sleep.
Spicy salad varieties are distinguished by their antiseptic properties, have a diuretic effect and strengthen the immune system. The amazing properties of lettuce and the fair sex did not bypass, as they contribute to maintaining beauty. They are indispensable in cosmetic procedures - lotions, masks, as they perfectly tone and moisturize the skin, prevent hair loss.
Decorative properties
Salads, truly, will decorate any garden. You can grow different varieties of salads not only on your own, but also for decorative purposes:
- creating flower beds;
- rabatka and labyrinths in which the salad is formed with spirals, ornaments and patterns;
- use as spacer plant;
- as a border, and also introduced as a source of outlandish coloring in mixborders;
- grown in pots on terraces, balconies and window sills.
Culinary properties
Of course, the value of a salad is not limited to its low calorie content. Due to its taste, it is used fresh in the preparation of snacks, it is good andjust with vegetable oil and with any sauce. Stewed lettuce leaves, of course, lose most of their vitamins, but such dishes differ in their taste.
Use a salad to decorate dishes of vegetables, fish and meat, as an addition to sandwiches. In some national cuisines, salad is used as a dessert, sprinkled with lemon juice and yogurt.
Leafy salads
Salads of this species are distinguished by delicate leaves, which come with even and patterned edges. The color of the leaves is varied - from light green to brown. Regardless of the variety of leaf lettuce, the taste is a little fresh and so tender that it is not cut, but gently torn. Among gardeners, this type of lettuce is very common, as it is unpretentious in care, and it is sown from the beginning of April (under the film) and until August.
Salads of this type are cold-resistant, they need bright sun. They like light loose soil. Leaf lettuce is planted with a row spacing of 20 to 30 cm. The seeding depth is not more than 1.5 cm. After 2 weeks, the first shoots appear. In the early stages of sowing, it is recommended to cover green salads. Varieties of this species are thinned out after the appearance of the third true leaf, as the plant grows strongly.
Lettuce needs loosening the soil. Starting from the second week, weeds are removed and, as an earthen crust forms, they are loosened. Watering is carried out carefully, trying not to stain the leaves. Therefore, it is recommended to mulch the soil in order not only to keep the crop clean, but also to retain moisture. Collect simultaneously with thinning or selectively, removing the entire plant. Best Lettuce Varieties:
- Lollo Rossa presents several varieties, also called Coral Lettuce. Lollo Rossa has a slightly bitter, nutty flavor. The leaves are soft and give the plant volume. This variety is good both on its own and in combination with sauces, hot appetizers, baked vegetables, fried meat.
- Oakleaf or oakleaf lettuce justifies its name by the appearance of its leaves, very similar to oak. This is one of the memorable salads for its color and delicate nutty taste. Oakleef goes well with avocado, champignons, smoked salmon. Add it to hot salads and appetizers. Croutons and croutons acquire an interesting taste with this salad. All sauces are suitable for salad dressing, except for spicy ones, so as not to interrupt the delicate taste of Oakcliffe.
Headed and half-headed salads
Salads that form rosettes of leaves are called head salads. They are characterized by oily-crunchy greens. They taste as tender as leafy lettuce. They are also used in cooking.
To get the harvest in June - lettuces are grown in seedlings. Seeds of the variety are sown on it in early March. Sow in open ground before winter and early spring.
Headed lettuces prefer fertile loams and sandstones. Heads are formed only in good light. Prefer temperature not higher than 20 degrees. Before sowing the seeds, the soil is thoroughly watered and the seeds are scattered to a depth of no more than 2 cm. Afterthe appearance of 2 full-fledged leaves, the plant is thinned out.
Salads of this species need regular watering. 2 weeks after thinning or planting seedlings, head lettuce is fed. The crop is harvested depending on the maturity of the heads: they should be about 8 cm in diameter. Head lettuce is quite common, its varieties are numerous. But I would like to highlight one.
Frize is a curly lettuce with light green leaves around the circumference and white-yellow leaves in the center. Recently, this type of salad has become more and more popular, this is due to its taste with spicy bitterness and decorativeness. In cooking, it is practically not used as an independent dish, usually in combination with other types of greens. The tingling bitterness of Frize salad perfectly complements fish and shrimp dishes, meat appetizers and cheese. Perfect with mushrooms and bacon.
Romaine lettuce
This kind of lettuce is known as Roman lettuce. It is easy to recognize it by the shape of the head. Elongated, almost smooth leaves, arranged vertically. Forms Romaine large heads of cabbage with dark green leaves. In cooking, they are used not only in the beloved Caesar salad, but also as an addition to sandwiches, snacks, sandwiches.
Cultivate Romaine mainly as an autumn lettuce, sowing seeds in mid-July. Prefers loam and intense lighting. The seeds are buried in the soil by 1.5 cm. After the appearance of several true leaves, the crops are thinned. Seeds are recommended to be soaked before sowing.
All care for Roman is regular watering and mandatory weeding. You can start harvesting 70-80 days after sowing. This species is neither head nor leaf lettuce, varieties (hybrids) are Remus, Wendel, Pinocchio, Mishutka, Cosberg, Parisian green.
Romaine is nutty, slightly spicy and sweet. Delicious on its own, especially with yogurt dressing. Use it in combination with other types of salads, in hamburgers, sandwiches. Add to vegetable saute and puree soup.
Arugula
Arugula leaves look like dandelions. But it is absolutely inimitable in its taste qualities: spicy nutty, slightly burning taste. It is used as a condiment for many hot dishes. Excellent paired with cheeses, vegetables, sauces and dressings.
Arugula grows fast enough. It can be sown from early April to August. Sow arugula every 15 days. Not picky about the soil. But she needs intense lighting and a temperature of about 18 degrees. It is grown both in greenhouses and in open ground. Arugula seeds are slightly buried in the soil. They germinate very quickly, after about a week the first shoots appear. The harvest is already in 2 weeks.
Arugula loves moisture, the taste of the plant depends directly on watering. It is recommended to spray. Mulching can be done to retain moisture. The best varieties of salads: Rococo, Emerald, Corsica, Sicily.
By the way, as an addition to okroshka, arugula will add a piquant touch to this dish. It goes well with fish dishes and seafood. Here, perhaps, she has no equal. Arugula is also used in pickles. After heating arugula greens in a pan with garlic, s alt, pepper and olive oil for a couple of minutes, you get a sauce that will make any side dish flawless.
Cress
A miniature view of lettuce. It is famous for its decorative properties, but, above all, gained popularity because of its unique mustard taste. Bright, fragrant and fast-growing lettuce can, in terms of taste, compete with arugula.
The first planting of watercress is carried out in early April. And sowed every 10 days. Since watercress does not like heat and long daylight hours, you can take a break from sowing in the summer. Since in such conditions, watercress will "leave" in color.
Necessary conditions for good growth are light soils and partial shade. The seeds are buried in the soil by 1 cm. It sprouts in a few days. After 3 true leaves, seedlings are thinned out. When sowing early, it is recommended to cover the plant with a film.
Cress is a low growing plant, it is recommended to mulch the soil to keep the foliage clean. Watercress loves moisture, gratefully gives juicy tender greens when sprayed daily. The crop is harvested after 2 weeks. The best varieties: Danish, Amur, Vesti.
Cress has found wide application in cooking. It is an excellent side dish for game and chops. Excellent taste gives butter for sandwiches, a savory addition to cheese snacks and salads.
Field lettuce
Marsh lettuce, corn, rapunzel - these are the names of field lettuce. Small rosettes of glossy dark green leaves. This is a very delicate salad, with a spicy, tart taste and nutty aroma.
Seeds are sown from mid-April until frost (when sown "before winter"). With late sowing, the plant is protected - covered with leaves, compost. Responsive field lettuce to drained soils, loves good lighting, does not tolerate stagnant moisture. Seeding depth - 1 cm. Double thinning - first at a distance of 3 cm, then at 10 - 15.
Grow lettuce in the field and through seedlings. Plant care comes down to loosening the row spacing every 2 weeks and timely weeding. The crop is harvested 2 weeks after sowing. The best varieties of salads (from the photo above) - Impromptu
Rapunzel is also called "nut salad". There are a lot of varieties of it - some of them are eaten like radishes. It goes well with trout, bacon, mushrooms. Field salad makes for a great pesto sauce.
Iceberg
This salad looks like cabbage, as it forms dense heads of cabbage with light juicy leaves. The taste of Iceberg is almost neutral, but no salad crunches as amazingly as this.
Iceberg is sown both by sowing in the ground and through seedlings. Crops are repeated after 3 weeks during the summer. Lettuce prefers nutritious, well-drained soil and bright light. Withstands slight frosts and loves the coolness of the night. Seeds are sown ondepth no more than 1 cm. In case of early sowing, cover with non-woven material.
Iceberg likes constant humidity, but does not tolerate drafts. All plant care consists in regular loosening of the soil. It is desirable to water the Iceberg in the evening hours. Fertilizer is applied only on poor soils. The crop is harvested as the heads of cabbage ripen. The best varieties are Lagunas, Argentinas, Gondar, Campionas, Fiorette.
Juicy crispy iceberg leaves are quite widespread in cooking. Since the salad does not have a pronounced taste, it is suitable for almost all dishes. It is good in sour cream sauces and as part of salads. Exceptional as a side dish for meat, fish, seafood. Do with Iceberg leaves and cabbage rolls. Dense leaves hold their shape well - cooked salads are served in them. Mix Iceberg, if desired, with other greens.
There is no single classification of salads, they are divided mainly into categories: head and leaf. You can also group them by taste - bitter and sweet, crunchy and soft, peppery and spicy. There are a lot of varieties of salads, and every year new varieties appear. This article discusses the most popular types of salads - frequent guests on our table.
