Lettuce contains carotene, a variety of trace elements and vitamins: C, B1, B2, P, PP, K, E. It improves digestion, strengthens the walls of blood vessels and the nervous system, and thanks to the lactucin present in the leaves, they treat patients with hypertension and diabetes.
A special place in the diet should take celery, parsley, dill, coriander and basil. These crops are rich in mineral salts, vitamins and essential oils. Therefore, eating them improves the functioning of the digestive organs, prevents the deposition of salts, increases vitality, strength and activity of a person.
Onion greens contain essential amino acids, carotene, vitamins B1, B2 and C and essential oils. Due to the high content of biologically active substances, onion greens stimulate digestion, stimulate appetite, and have a diuretic and antibiotic effect.
The roots of radish and the leaves of Chinese cabbage, watercress and mustard contain vitamin C, vitamin B, carotene, lysine and mustard oils. Consumption stimulates digestion, improves appetite. Recommended for diseases of the liver and gallbladder.
So, high nutritional value and palatability serve as the basis for the growing popularity of green crops among the population. An indicator of the growth in their consumption is the widespread introduction of lettuce lines by greenhouse plants in order to obtain products year-round. For example, in greenhouse complexes: "Moskovsky", "Belaya Dacha", "Kosino", "Summer" (St. Petersburg), "Prigorodny" (Syktyvkar), etc. and at the Vegetable Experimental Station. IN AND. Edelstein. Moreover, the range of crops grown on the lettuce line in the Moskovsky greenhouse complex includes 27 types of green and spicy flavor crops.
When growing green crops in winter greenhouses, they have a number of common features: low heat demand (with the exception of basil and purslane), a relatively short growing period and, in this regard, high demands on the availability of nutrients in the soil, high labor costs per unit area, with planting seedlings and harvesting, growing in the autumn-winter and winter-spring cycles, when there is no production from open ground, very high demands on compliance with growing regimes and similar requirements for the technical parameters of the greenhouse. Greenhouses used for the production of green crops must provide good illumination and accurate maintenance of the required temperature regimes. The latter includes good ventilation, since temperature rises, often due to solar radiation during the spring months, must be avoided. This requirement most strongly influenced the interest of greenhouse plants in the lettuce line, since in most of them, when grown on soil, it is not possible, especially in the spring months, to keep the temperature within the required limits.
The general feature can be attributed to the rules for choosing a variety. When deciding to grow a particular crop, the agronomist must determine which group of varieties is in demand on the market. For example, for lettuce, a cut or oily head group of varieties, for radish with a round or cylindrical root crop, for basil with colored or green leaves, etc. Further, having decided on the group, they choose a variety suitable for a particular turnover, focusing on the data of the originator's company, on articles on variety testing, in specialized journals, and on the experience of senior colleagues. As a result, you have chosen a variety, but you should not immediately widely use it, even if it has positive reviews everywhere. It is advisable to take varieties that are widely used in production and conduct internal variety testing. Its results will help you to identify a variety suitable for the conditions and cultivation technology adopted in your farm.