Knots to note

The last ten days of July - the beginning of August - the time of harvesting garlic. It must not be allowed to overripe: such garlic with cracked scales and split teeth is not subject to long-term storage. I determine the cleaning time by the arrows. As soon as the heads with bulbs crack on them, I immediately start cleaning. Garlic is stored until a new harvest.

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To grow straight thick horseradish roots without branches (like carrots), two weeks before planting the cutting, I place it in a warm place and water it with a solution of mineral fertilizers. This stimulates the awakening of "sleeping" kidneys and lateral roots, which must be disposed of. And immediately before planting, you should wipe the horseradish cuttings with burlap along the entire length, retreating from both ends by 2-2.5 cm, where subsequently root lobes form at the lower end, and buds and leaves at the upper end. After this procedure, the cuttings are planted.

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When harvesting garlic, there are always a lot of green parts - leaves, juicy (brittle) arrows with bulbs. Do not throw them away, pass everything through a meat grinder, add salt to taste - and here you have an excellent vitamin seasoning for various dishes and sandwiches. In a closed glass container and in a dark, cool place, such a seasoning is stored for a long time without changing its quality (up to a year or more).

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When canning cucumbers, squash or tomatoes, use pure spring water, put less salt in the brine and more sugar, which has the same preservative properties as salt. And do not abuse the addition of horseradish, its excess gives canned food a bitter taste. For one liter of brine take 1 tbsp. a spoonful of salt and 4-5 tbsp. spoons of sugar.