Salads have long taken pride of place on almost every table. And for good reason. Useful 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, because they conquer not only the diversity of taste, but also their decorative properties. If we are talking about the usefulness of this amazing plant, consider all its properties.
Salad Composition
Salad is valuable in that it is a low-calorie vegetable, in 100 g of salad 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 useful elements. Salad is a source of fiber and protein.
The benefits of salad
To include salads in your diet is a great opportunity to get rid of excess weight, as well as to balance nutrition with various diseases. Depending on the variety of salads, their vitamin composition changes. But they all improve the functioning of the gastrointestinal tract, have a beneficial effect on vision, regulate salt balance, stabilize the functioning of the heart and nervous system. The unique composition of lettuce enhances lactation, increases the level of red blood cells, detoxifies, lowers cholesterol and improves sleep.
Varieties of spicy salads are distinguished by their antiseptic properties, have a diuretic effect and strengthen the immune system. The amazing properties of lettuce and the fair sex have not been avoided, as they contribute to the maintenance of beauty. They are indispensable in cosmetic procedures - lotions, masks, as they perfectly tone and moisturize the skin, and prevent hair loss.
Decorative properties
Salads, truly, will become an adornment of any garden. You can grow different varieties of salads not only on your own, but also for decorative purposes:
- creating flower beds;
- rabatki and labyrinths, in which the salad is formed by spirals, ornaments and patterns;
- use as a plant separator;
- 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 only to its low calorie content. Due to its taste, it is used fresh in the preparation of snacks, it is good just with vegetable oil and with any sauce. Braised lettuce, of course, lose most of the vitamins, but such dishes are distinguished by 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.
Leaf Salads
Salads of this species are distinguished by delicate leaves that come with smooth and patterned edges. The color of the leaves is diverse - from light green to brown. Regardless of the variety of lettuce, the taste is a little fresh and so delicate that it is not cut, but gently torn. Among gardeners, this type of salad is very common, as it is unpretentious in care, and it is sown from the beginning of April (under the film) and through August.
Salads of this species are cold-resistant, they need a bright sun. They love light, loose soil. Leaf lettuce is planted with row spacings from 20 to 30 cm. 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 leaflet, since the plant is growing rapidly.
The salad needs loosening the soil. Starting from the second week, weeds are removed and, as the earth crust is formed, 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. The best varieties of salad:
- Lollo Ross presents several varieties, also called Coral Salad. Lollo Ross 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.
- Oaklyph or oak-leaved salad justifies its name with the appearance of its leaves, very similar to oak. This is one of the most memorable salads in terms of color and delicate nutty taste. Oaklif goes well with avocados, champignons, smoked salmon. Add it to hot salads and snacks. Croutons and croutons acquire an interesting taste with this salad. All sauces, except for spicy ones, are suitable for salad dressing, so as not to interrupt the delicate taste of Oaklif.
Head and half-lettuce salads
Salads that form rosettes of leaves are called cabbage. They are characterized by oily-crispy greens. They taste as tender as leafy salads. In cooking, they are used in the same way.
For harvest in June - salads are grown in seedlings. Variety seeds are sown on it in early March. In the open ground sown in the winter and early spring.
Heady salads prefer fertile loam and sandstone. Heads are formed only in good light. Prefer temperature not above 20 degrees. The soil before sowing seeds is carefully watered and seeds are scattered to a depth of not more than 2 cm. After the appearance of 2 full leaves, the plant is thinned out.
Salads of this type need regular watering. 2 weeks after thinning or transplanting seedlings, the headed salad is fed. Harvested depending on the maturity of the heads of cabbage: they should be about 8 cm in diameter. Head salad is quite common, its varieties are numerous. But I would like to single out one.
Frize - curly salad with light green in 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 herbs. The tickling bitterness of the Frieze salad perfectly complements fish and shrimp dishes, meat snacks and cheese. It goes well with champignons and bacon.
Romaine lettuce
This type of salad is known as Roman. It is easy to recognize it by the shape of a head of cabbage. Elongated, almost smooth leaves, arranged vertically. Forms Romain large heads of cabbage with dark green leaves. In cooking, they are used not only in everyone’s favorite Caesar salad, but also as a complement to sandwiches, appetizers, sandwiches.
Romen is cultivated mainly as an autumn salad, 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, thinning of the crops is carried out. Seeds are recommended to be soaked before sowing.
All care for Romaine consists of regular watering and mandatory weeding. Harvesting can begin in 70 - 80 days after sowing. This species is neither heady nor leaf lettuce, varieties (hybrids) - Remus, Wendel, Pinocchio, Mishutka, Cosberg, Paris green.
Romaine has a nutty flavor, a little 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 sauté and mashed soup.
Arugula
The leaves of arugula resemble outwardly dandelions. But it is absolutely inimitable in its taste: spicy nutty, slightly burning taste. Use it as a seasoning for many hot dishes. Excellent in combination with cheeses, vegetables, sauces and dressings.
Arugula grows fast enough. It can be sown from early April to August. Add arugula every 15 days. Not picky about the soil. But she needs intense lighting and a temperature of about 18 degrees. They grow it 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. Harvested after 2 weeks.
Arugula loves moisture, the taste of a plant depends directly on watering. It is recommended to spray it. To retain moisture, you can mulch the planting. The best varieties of salads: Rococo, Emerald, Corsica, Sicily.
By the way, as an addition to okroshka, arugula will add a spicy touch to this dish. It goes well with fish dishes and seafood. Here she, perhaps, has no equal. Use arugula in pickles. Warming a couple of minutes, the arugula greens in a pan with garlic, salt, pepper and olive oil - you get a sauce that makes any side dish flawless.
Watercress
Miniature view of the salad. It is famous for its decorative properties, but, above all, it gained popularity because of its unique mustard taste. Bright, fragrant and fast-growing salad can, in terms of taste, compete with arugula.
The first sowing of watercress is carried out in early April. And sow every 10 days. Since watercress does not like heat and long daylight hours, in the summer you can take a break in crops. Since in such conditions, watercress "will go" in color.
The necessary conditions for good growth are light soils and partial shade. The seeds are buried in the soil by 1 cm. It emerges in a few days. After 3 real leaves - thin out shoots. With early sowing, it is recommended to cover the plant with a film.
Watercress is a stunted plant, for the purity of foliage it is recommended to mulch the soil. Watercress loves moisture, gratefully gives juicy tender greens with daily spraying. Harvested after 2 weeks. The best varieties: Dansky, Cupid, Message.
Watercress is widely used in cooking. This is a great side dish for game and chops. An excellent taste is given to butter for sandwiches, a spicy addition to cheese snacks and salads.
Field salad
Marsh salad, corn, rapunzel - field salad is known by such names. Small rosettes of glossy dark green leaves. This is a very delicate salad, with a spicy, tart taste and a nutty aroma.
Seeds are sown from mid-April to frost (when sown "before winter"). With late sowing, the plant is protected - covered with leaves, compost. Responsive field salad to drained soils, loves good lighting, does not tolerate moisture stagnation. Seeding depth - 1 cm. Double thinning - first at a distance of 3 cm, then at 10 - 15.
Field lettuce is also grown through seedlings. Plant care is reduced to loosening row-spacing every 2 weeks and timely weeding. Harvested 2 weeks after sowing. The best varieties of salads (with photo above) - Impromptu.
Rapunzel is also called "walnut salad." There are a lot of varieties - some of them are eaten as radishes. It goes well with trout, bacon, mushrooms. With field salad, you get a wonderful pesto sauce.
Iceberg
This salad looks like cabbage, as it forms dense heads of cabbage with light juicy leaves. Iceberg's taste is almost neutral, but not a single salad crunches as amazingly as he does.
Iceberg is sown and sown in soil, and through seedlings. Crops are repeated after 3 weeks during the summer. Prefers salad with nutritious, well-drained soil and bright lighting. Withstands small frosts and loves the cool night. Seeds are sown to a depth of not more than 1 cm. For early sowing, cover with non-woven material.
Iceberg loves constant humidity, but does not tolerate drafts. All plant care consists in regular loosening of the soil. It is advisable to water the Iceberg in the evening. Fertilizer is applied only on poor soils. Harvested as the heads of cabbage ripen. The best varieties are Lagunas, Argentinas, Gondar, Campionas, Fiorett.
Juicy crispy iceberg leaves are quite widespread in cooking. Since the salad has no pronounced taste, it is suitable for almost all dishes. He is good in sour cream sauces and in salads. Exceptional as a side dish for meat, fish, seafood. Make with iceberg leaves and cabbage rolls. Dense leaves keep their shape well - they serve cooked salads. Mix the Iceberg, if desired, with other herbs.
A single classification of salads does not exist, they are divided mainly into categories: cabbage and leaf. You can also group them by taste - bitter and sweet, crunchy and soft, pepper and spicy. There are a lot of varieties of salads, and new varieties appear every year. This article discusses the most popular types of salads - frequent guests on our table.