What is the reason for the bitterness of cucumbers and how to prevent the appearance of an unpleasant taste. How to remove bitterness from cucumbers quickly and effectively How to remove bitterness from fresh cucumbers

You planted cucumbers in a timely manner, looked after them, watered them, fed them, but they are still bitter? What to do, what is the reason for this "behavior"?

Description of reasons

Many housewives ask themselves: why are crispy and green cucumbers bitter? It would seem that there is nothing wrong, you can just cut off the crust. But it contains the main part of the useful microelements of the vegetable, so it is strongly not recommended to do this.

Cucumbers are bitter because of the special substance "cucurbitacin". It gives an unpleasant aftertaste. In fact, the substance is present in all cucumbers, but some have more of it, while others have less. Under certain conditions, the concentration of cucurbitacin increases markedly:

• cucumbers can be unpleasant in taste due to the abundance of moisture in cold summers;
• an excess of the sun also affects;
• lack of moisture in the greenhouse leads to a similar result;
• bitter vegetables due to direct exposure to sunlight;
• cucumbers can be bitter due to lack of nitrogen-potassium nutrition;
• one of the factors is low humidity in a greenhouse.

Cucurbitacin also rises when, after hot weather, a sharp cold snap occurs. Inaccurate harvesting leads to the fact that the cucumbers are bitter if the lashes of the culture were damaged during the harvest.

Growing perfect cucumbers (video)

Troubleshooting

In order for cucumbers to succeed, you should follow the rules from professionals.

• Irrigate with warm water. In cold periods, reduce the introduction of moisture, and in hot periods, on the contrary, increase. Make sure that soil moisture does not exceed 15 centimeters. If the greenhouse is hot, spray the plants.
• What to do if the taste of vegetables does not suit you? Don't throw away your harvest. Cucurbitacin is excellently cleaved during necessary processing. You can pickle or pickle fruits. It is recommended to simply cut off the crust from the cucumbers, put the fruits in water for several hours, the bitterness should go away.
• Why can vegetables taste bad? Due to improper feeding. It is better to choose complex fertilizers, where the nutrient composition is balanced, or potassium nitrate. Do not use fresh manure! He won't do any good.
• So that the fruits are not bitter, it is better to take seeds, on the packaging of which it will be written that they have a special gene that prevents the accumulation of cucurbitacin. It is worth noting that the taste of such vegetables is unsaturated.

Prevention measures

To prevent bitter fruits from appearing, cucumbers should be given increased attention. Follow the rules presented and there will be no problems.

• Do not allow the location of cucumbers with any pumpkin. They secrete special aggressive substances, feeling the neighborhood with another culture.
• So that the fruits are not bitter, loosen. This is a kind of dry watering. At the same time, air enters the roots of plants, which is also important.
• In order not to wonder “why”, you should mulch the beds at a soil temperature of +20 degrees. Straw, sawdust can act as mulch.
• Sowing seeds is carried out on high ridges after warming up the soil to +15 degrees. In middle latitudes, the required soil temperature is observed in May.
• Maintain watering times. The soil under the cucumbers should be slightly damp.
• If the soil is acidic, lime it, then you don’t have to wonder: why do cucumbers have an unpleasant taste?
• Apply complex fertilizers every 7 days. Be careful with manure, it can give bitterness.

What else to do? During dry and hot summers in greenhouses, it is necessary to treat the film with a solution of chalk. This achieves the desired shading. Due to the increase in solar activity in last years this action is one of the most necessary.

Straighten the lashes in time so that light reaches the fruits. Ventilate when it is even outside. If the fruits are supercooled, bitterness will appear. It can spoil vegetables and, when it appears, spraying should be carried out immediately. You will need the following drugs:

• Aktelik (0.3%);
• Phytoferm (0.1%);
• Inta-vir (0.8-1%);
• Fufanon (0.1-0.2%).

If you are using seeds from home grown cucumbers, take them from the front of the fruit. It is 2/3 of the length. Before planting, the seeds should be carefully processed. For this purpose, disinfection is carried out at high temperature. First, the seeds are heated for 3 days at a temperature of +50, then the seeds are heated for a day at +76. This is necessary for viral infections to go away. At home, seed treatment can be carried out using folk methods.

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Eggplant dish A very simple recipe: Cut eggplant lengthwise into pieces, 0.5 cm thick. Place in a bowl and pour brine at the rate of 2 tbsp. salt to 1 liter of water and let stand for 30 minutes and drain. All the bitterness will come down and they will be salted. Lay them out on paper towel and remove. excess moisture. Heat up a frying pan and fry in a small amount of vegetable oil. In the meantime, prepare the sauce in proportion to one part of finely chopped garlic, 8 parts of mayonnaise, you can add finely chopped dill and mix. Spread the fried eggplants in rows, brushing each layer with sauce. Let stand for a couple of hours and the dish is ready. You can, of course, eat right away, but it’s better to let them soak. Try it. EGGLANTS WITH NUTS Eggplants with nut filling. (Badryzhani) You will need: for 1 eggplant 50-70g of vegetable oil For the filling: 100g of walnut kernels 2 cloves of garlic 30 pomegranate seeds dried parsley Georgian seasoning (Utskho suneli) salt Preparation: Mix chopped nuts and garlic passed through a garlic press, add to this mass pomegranate seeds, parsley, Georgian seasoning, salt, mix. The stuffing is ready Eggplant cut lengthwise, salt, fry on both sides, in vegetable oil. Lay the eggplant on a plate. Spread 2 teaspoons of the filling on the fried and slightly cooled eggplant slices. Fold each slice in half, or you can put the filling on the edge, and roll up the GREEK MUSAKA. Lay in layers in the form: - eggplant, diced and fried. Salt, pepper. - bell pepper cut into small strips, fry, salt. Rice cooked until half cooked in salted water. -on rice put the tomatoes, cut into large circles. - onion, fried in half rings. Pour sauce over everything Sauce: beat 1 egg, 0.5 cups of milk, 1 tbsp. a spoonful of flour, 40g butter, 1 cube of Galina Blanca. Mix and heat. - Sprinkle grated cheese on top - Sprinkle with herbs. Put the mold in a preheated oven for 20-25 minutes. Ready! All delicious! EGGLANTS WITH CHICKEN Wash the eggplants, cut off the tails, rinse and dry again. Cut the eggplant lengthwise into thin strips (it is convenient to cut with a vegetable cutter or a sharp knife). Put the eggplant strips in a bowl, salt and leave for 20-30 minutes. Drain the juice from the eggplant. Wash the chicken breast, dry well and cut each half of the breast across into 2-3 parts. Put chicken pieces in a bag (or between two layers food film) and lightly (!) beat off (the thickness of the chop is ~ 7 mm). Season the chops with a little salt and pepper. Wash the tomatoes, dry them, cut the stalk and cut into rings. Peel the garlic and finely chop. Wash greens, dry and chop. Grate the cheese. Heat a little vegetable oil in a frying pan, lay out the eggplant strips and fry for 2-3 minutes on each side. Transfer eggplant to paper napkin to get rid of excess fat. Grease a baking dish with oil and lay a layer of eggplant slightly overlapping each other. Put broken on top chicken fillet Put a layer of eggplant on the fillet again. Then lay the tomato mugs. Salt the tomatoes a little, pepper and sprinkle with chopped garlic and herbs. Lubricate a layer of tomatoes with sour cream or mayonnaise and sprinkle with cheese. Place the mold in an oven preheated to ~180°C and bake for ~20-25 minutes. Remove the form with the casserole from the oven, let stand for ~10 minutes and serve, sprinkled with chopped herbs. Constituent Ingredients: chicken breast(fillet) - 1 pc, eggplant - 2-3 pcs, tomatoes - 2-3 pcs, cheese - 150-200 g, sour cream or mayonnaise, garlic - 1 clove, parsley, vegetable oil for frying and greasing the form, salt, freshly ground pepper And if you need for preservation, write and I will answer. It doesn't fit right away.

you will cut the eggplants in half rings, boil them in salted boiling water, but do not overcook. let them cool down. there put the fried onion along with butter, spices, thinly sliced onion, herbs and vinegar.

Pass 3 kg of tomato through a meat grinder, peel 2 kg of eggplant and cut into any shape you like, rounds, crescents and straws, squares, etc. size 2 cm. Tomatoes boil for 30 minutes - add eggplant, 1 bunch of dill, 1 head of chopped garlic , 1 tbsp. a spoonful of salt, 2 tbsp. spoons of sugar, boils for 20 minutes, then 1 dessert spoon of vinegar - boils for 5 minutes, cooled down, you can use it, if you immediately close it for the winter, the output is 4 liters of jars and 0.5 liters per sample. Same thing with cucumbers! Delicious food and not a lot of money!

How to remove bitterness from cucumbers in the garden

so that there is no bitterness

to let the air out

Varieties of cucumbers without bitterness for open ground

It often happens that just such seeds come across. Me too good watering and come across bitter.

too much sun

This is due to the fact that the fat of water and minerals reaches the roots, pour nettles.

How to get rid of bitterness in cucumbers in the garden

when they lie down in cold water, they will be more elastic and crispy! they will draw water into themselves, this is only good for them.

so that there is no bitterness

to let the air out

Bitterness in cucumbers how to get rid of salting

Is it possible to get rid of bitterness in cucumbers

Salad of tomatoes and cucumbers with horseradish For the recipe you will need: tomatoes - 160g cucumbers - 60g for dressing: vegetable oil - 40g vinegar - 10g salt, sugar, pepper - to taste green onion - 40g horseradish - 20g garlic - 2 cloves. Grate the salad bowl with garlic. Put in layers of thinly sliced ​​tomatoes and cucumbers, pouring each layer with a salad dressing made from oil, vinegar, salt, sugar and pepper. Sprinkle with finely chopped green onion and grated horseradish. Serbian salad For the recipe you will need: tomatoes - 500g onion -150g spicy pepper- 1 PC. parsley - 1 bunch cucumbers - 200g oil - 80g salt - to taste. Peel and cut the onion to size as desired. Wash well to get rid of bitterness as much as possible. Remember a little. Wash fresh cucumbers, peel and cut into squares. Wash the tomatoes and cut into slices. Pepper cut into thin rings. Mix all the ingredients with onions, pour over with oil, salt to taste. Gently mix and sprinkle with chopped parsley Avocado with shrimp For the recipe you will need: avocado - 3 pcs. shrimp - 400g salmon caviar - 4 tbsp. l. lemon juice- sunflower oil salt to taste white pepper- to taste Prepare the sauce by mixing oil and lemon juice in a ratio of 3 to 1 and adding salt and pepper. Cut the avocado in half lengthwise, remove the pit and scoop out the flesh with a spoon so that the pieces are spherical. In a transparent portioned bowl, mix the shrimp and avocado balls, put a tablespoon of caviar on top and pour over the sauce. Garnish the resulting dish with dill sprigs and thin slices of lemon sliced ​​\u200b\u200bin a fan

Beets with garlic are loaded into the meat grinder. Choose your own proportion. greens and ground pepper are added.

chicken 1pc (you can have 3-4 legs) onion 1 large head garlic 5 cloves powdered red pepper -2 tbsp. lies. black pepper salt to taste sugar 1 tsp. l. soy sauce 1 table. l. miwon seasoning (monosodium glutamate seems to be called that) ... in the presence of greens dill and cilantro, also in the presence of vinegar to taste and desire (but this is the main ingredient in the preparation of any heh) sesame seed will not be superfluous Preparation: Chop the chicken and put it in stew own juice, on a semi-low heat, it is impossible for the meat to burn and for the juice from the chicken to evaporate all, the meat should not separate from the bones, because when vinegar is added, the meat can spread a lot and you get an ugly mess ... after the meat is cooked, reduce the fire to the weakest level and begin to add spices there. Add pepper powder, salt, sugar, miwon, soy sauce, black. pepper and mix lightly. Add onion, garlic and vinegar, mix and turn off the heat. Mix everything thoroughly, and you're done.

How to get rid of bitterness in fresh cucumbers

for the marinade - go !!! The salt will eat away all the bitterness. in next time you need to water it with warm water in the morning - they will be sweet.

or watered little or such a variety

I had to water them a lot.

How to remove bitterness in cucumbers in a greenhouse

My mother-in-law makes jam - vusnatischa !! ! Soaks 200 dandelion flowers and boils with sugar if necessary - I will find a recipe. The root makes a delicious coffee drink. Further from Sp… ennoy: Young dandelion leaves in France are a favorite salad. Its cultivars with larger and soft leaves. In winter, it is specially grown in greenhouses. The French who come to us are usually surprised that we have so many dandelions and no one eats them. However, at the beginning of the twentieth century in Russia there were also lettuce varieties dandelions. And then they were lost. Everyone knows that dandelion leaves are bitter, and this repels useful plant potential consumers, although lovers consider bitterness more of an advantage than a disadvantage. In any case, you should not completely get rid of bitterness, because it is to her that the dandelion owes its medicinal effect. Bitterness improves appetite and digestion, enhances the secretion of gastric juice, and has a choleretic effect. Well, if you don’t feel like eating bitter dandelions at all, there are several ways to get rid of the unpleasant aftertaste. The most time-consuming, but giving the best results - whitening. Dandelion leaves grown in the dark are devoid of green color and bitterness. For bleaching, it is enough to cover the growing socket with something impenetrable to light - a box, a black film, and at least a tin from canned food. After a few days, the leaves under cover will turn white and stretch out strongly. Such bleached leaves retain brittleness and elasticity, more pleasant in a salad. The other two methods will get the leaves without bitterness faster, but they will be soft and wilted. First, dandelions can be properly scalded with boiling water. At the same time, they will darken and soften, and at the same time lose some of the vitamins. Another way allows you to adjust the bitterness (it will not completely disappear) remaining in the leaves. To do this, the leaves are crushed and soaked in salt water. Usually 20 minutes is enough to get slightly bitter leaves that taste like a regular salad. Dandelion leaves become tough and tasteless after bud formation. But the dandelion is still edible. The buds are pickled in vinegar and used as capers (in hodgepodges, salads, etc.). After the flowers bloom, the inflorescences go into action, from which drinks are prepared - from delicious syrup to wine. Try making dandelion wine. Flowers should be collected in dry sunny weather around noon. You can’t wash it so as not to wash off the nectar (otherwise, instead of wine, we get a tasteless liquid). To prepare 4 liters of dandelion wine, you need to collect at least a liter jar of flowers (tightly packed) without peduncles, pour boiling water (3.5 liters and leave to infuse for a day. After that, squeeze the raw materials, and add to the resulting liquid citric acid(1-2 teaspoons) and, if necessary, lemon or orange zest. Dissolve granulated sugar (1 kg) in 0.5 liters of water and pour into a decoction of flowers, put 8-10 unwashed (!) raisins there. Keep in a warm place for 1-2 days, then pour into a bottle with raisins and cork in any way that allows carbon dioxide to escape and does not let it into the bottle outside air(for example, put on the neck balloon or a rubber glove, always pierced). At the end of fermentation, the wine is immediately drained from the sediment with a rubber tube so as not to shake the sediment (once it gets into the wine, it turns black, decomposes, the wine acquires a disgusting smell of hydrogen sulfide). Never put baker's yeast in wine. Wine yeast, which lives on the skin of raisins, differs from baker's in that it easily settles to the bottom, the wine is settled and refined. After the wine has been drained, taste it, add sugar or acid if necessary, seal it tightly and leave to stand in a dark, cool place. Usually the wine is ready for the New Year, but the longer it sits, the tastier it becomes. Once every 3-4 months

Weed for me, I'm not a cow, I don't eat dandelions 🙂

are you serious? ! They are bitter...

Does bitterness leave cucumbers during conservation

I had a lot of eggplant last year. As soon as I didn't mock them. And KhE and eggplant are not winter and caviar and salted. More than this, I liked “Eggplant in Korean. » I took the recipe to the intern. There, eggplants are boiled, and everything is marinated alive. They ate all summer and made 2 servings for the winter. I'll look online now. If I find it, I'll write it in the comments. Not very sharp.

Eggplant should be fried and stewed, not salted!

Eggplant pickles are better and tastier, of course, everyone has their own tastes, but I like eggplant more) Although cucumbers, tomatoes and peppers are also okay ...

Does bitterness go away from cucumbers when salted

For salad and just for eating, I usually just cut off the peel - this is enough so that the cucumbers do not taste bitter. When salting and pickling, the bitterness goes away by itself, you can pre-soak it in cold water for a day. If only “buttocks” have bitterness in cucumbers, then just cut them off and salt them. The bitterness of cucumber fruits is given by a special substance - cucurbitacin. Its appearance indicates that the conditions for the growth and development of the plant are unfavorable, the cucumbers lack mineral nutrition, the intensity and duration of lighting, and moisture. Cucurbitacin is concentrated mainly in the place of attachment of the stalk and in the peel of the fruit, therefore, it is possible to reduce the bitterness content in cucumbers if, before fresh use, cut off the tails of the greens and peel them. Zelentsy will not be so bitter if they are briefly immersed in salted water, after cutting off the tip and top of the fruit. In pickles, bitterness goes into the brine and becomes invisible.

bitterness in cucumbers from lack of moisture - watering was bad. pour cold water for 2 hours

feel sorry for him

How to rid cucumbers of bitterness before salting

choke out for half an hour in water

soak in cold water for a couple of hours before salting (after cutting off the "assholes")

pre-fill for 2-3 hours with cold water

Varieties of cucumbers without bitterness for a polycarbonate greenhouse

1. in the greenhouse it is necessary to plant self-pollinating - parthenocarpic varieties. 2. If this greenhouse is made of polycarbonate, then you need to pay attention to heat-resistant varieties with a long fruiting period. 3. you need to plant several varieties in different dates. 4. the shape of cucumbers should be varied - only in contrast is the taste known. Total (I plant these varieties, with slight variations. 3 years in a row in a 6 meter polycarbonate greenhouse): - in early spring, when the greenhouse is still heated not by the sun, but by IR film, Tornado grows - - then - in summer - I sow the most heat-resistant variety with a long period of fruiting - Bettina - in mid-July I already sow Satina.

I like Connie, Break, Son-in-law, Mother-in-law.

The best varieties of cucumbers for greenhouses without bitterness

they don't have enough water

The best cucumbers for open ground without bitterness

The bitterness of cucumbers is given by a special substance cucurbitacin, which is a signal adverse conditions for the development of plants and essentially performs protective functions. Cucurbitacin has importance not only for plants, it has healing properties for humans - inhibits the growth of malignant tumors. No wonder in China they are specially grown different varieties bitter cucumbers, from which medicine is extracted. The accumulation of cucurbitacin to a large extent depends on the elements of mineral nutrition, light intensity, water supply and day length. It has been established that phosphorus and potassium contribute to the accumulation of bitterness in fruits, and nitrogen significantly reduces it. Cucumbers accumulate the least bitterness in open ground at 60 percent soil moisture rich in nitrogen and with little shading. There is possible!

pour water without sparing water.

Treated seeds are not soaked!!

What varieties of cucumbers without bitterness for greenhouses

Not only from lack of water. You might get this kind. Buy seeds that are genetically bitter. For example: Masha, Marinda, Primadonna, Mazay, etc. Read on the package when buying.

Cucumbers are bitter due to the fact that they are not watered enough. Water more often and more and everything will be fine.

they don't have enough water

Cucumber seeds self-pollinated for open ground without bitterness

Last year I really liked German F1. Resistant to diseases, early, bears fruit for a long time, cucumbers are not large and without bitterness (with timely collection and watering). Very tasty fresh and salted (canned). This year I have already purchased such seeds. Planted in a polycarbonate greenhouse Mosk. region

marinda - tasty and unpretentious

I grow Herman and Claudia, this is for salting, and lettuce - Peking delicious, really tasty and thin-skinned

Fresh, lightly salted and pickled - cucumbers are good in any form! Cucumber is one of the most popular vegetables. He is loved not only for taste and set useful substances and vitamins, but also for ease of cultivation.

Cucumbers are one of the most unpretentious vegetable crops, besides, they are among the first to ripen in the garden. It would seem that this vegetable has no flaws, but it is not. The "fly in the ointment" is the bitterness that is felt when biting a fresh cucumber.

Many housewives are puzzled over how to remove the bitterness from cucumbers before slicing lettuce or rolling up cans of canned food.

Why is cucumber bitter

The reasons for the appearance of bitterness in cucumbers are more interesting for gardeners. Knowledge will help to avoid mistakes when growing a vegetable. The substance responsible for the increased degree of bitterness is called the glycoside cucurbitacin.

Many are sure that an unpleasant taste warns of the dangers of the fetus. This rule does not apply to bitter cucumbers. A vegetable with bitter “butts” has a choleretic and anti-inflammatory effect.

Insufficient amounts of potassium and nitrogen in the soil can cause cucumber bitterness.

Cucurbitacin is produced due to stress. In order for the cucumbers you grow to be sweet and appetizing, you must consider following rules:

• Water your cucumber bushes regularly. Too frequent or irregular watering is the reason why “biting” bitterness appears in the fruit.
• Bitterness accumulates due to insufficient moisture. Too rare watering adversely affects not only the taste, but also the appearance of the fruit.
• If the bushes are planted in a shaded area, there is a chance that the fruits will grow twisted and bitter. Cucumbers are very fond of sunlight. For planting cucumber seeds, choose only well-lit areas.
• Often bitter cucumbers grow in a greenhouse. This is due to the fact that in a closed room it is difficult to adjust the level of humidity and provide enough sunlight.
• In order for the fruits not to be bitter, it is necessary to provide them with the necessary feeding, especially in the first months of growth. Enhanced Level Cucurbitacin can be caused by insufficient amounts of nitrogen and potassium in the soil.
• Last reason includes a number of factors beyond the control of the individual. Bitterness in a cucumber may appear due to a prolonged drought or during a period of heavy rains, with a sharp drop in temperature or an increase in temperature outside.

After harvesting or buying cucumbers for pickling, it is important to know how to get rid of the unpleasant bitterness that spoils all the enjoyment of eating a fresh salad or pickles.

How to remove bitter taste

Bitterness must be eliminated before pickling cucumbers. Without taking any action, you risk doing all the work in vain. Hours spent preparing preserves will be wasted, because the bitter product cannot be eaten.

There are several ways that promise to get rid of bitterness.

Soaking in cold water

Soak vegetables in cold water for 10-12 hours before pickling. This can be done in a large basin, bucket, or even in the bathroom (if you plan to "deal with" immediately with large quantity cucumbers). Before soaking, do not cut off the buttocks and peel. After soaking, peel the vegetables, chop if necessary, and place in jars. Before rolling, it is advisable to add a little dry mustard to the jar (1 tsp per liter jar) and 2 slices of horseradish (can be replaced with foliage).

Soaking in salt water

Another the right way“Drive out” bitterness from cucumbers before rolling - soaking in salt water. For this procedure, it is not necessary to wait 12 hours, just 40 minutes is enough. Place the vegetables in a bowl, cover with cold water and add a little salt (1 tablespoon per 2 liters of water). During the “salt bath”, cucumbers will give juice, with which bitterness will leave the fruit. Such vegetables should not be used to prepare a fresh salad. They are suitable for pickling or salting.

Cut chafing

The only way to remove bitterness from a fresh vegetable is to rub the cut. Rinse the cucumber running water and cut off the "butt" (the wider edge where the stem grew). It is necessary not only to peel the peel, but to make one even cut. Take a whole cucumber in one hand, and a cut “ass” in the other. Quickly rub the cut with a cut piece of fruit. Soon a white foam will form. This means that you are on the right track: along with the foam, all the bitterness comes out of the cucumber. Taste the cucumber after 1 minute. This method is widely used in restaurants and cafes to prevent diners from picking up the bitter notes in a fresh salad.

Prevention of bitterness

For those who buy cucumbers in the market or in a store, it is enough to know how to remove bitterness from juicy fruit. However, if you are into growing vegetables, it is important to know how to grow a healthy, sweet cucumber.

Basic rules for growing delicious cucumbers without "bitterness":

Water the bushes regularly

For watering, use warm water. Since the plants are watered in the evening, the water in the hose heats up on its own. To check if the plants have enough water, you need to dig the soil in the garden. It should be moistened by at least 15 cm.

Apply fertilizer to the soil

Cucumbers love potassium nitrate and nitrogen. The lack of a particular mineral can be understood by the state of the plant. The leaves begin to curl or change color. It is better not to add manure and humus to the soil.

Particular attention should be paid to the choice of seeds

They need to be bought only in trusted places. A consultant in the seed store will advise you on request and help you choose a "sweet" variety. Most modern varieties there is a specific gene. It prevents the accumulation of cucurbitacin in the fetus.

Growing cucumbers is a simple process, but it requires knowledge and implementation. certain rules. If you are ready to follow the recommendations experienced gardeners, sweet juicy cucumbers will be on your table.

Despite the popularity of the popular nickname “bottle palm”, it is very difficult to confuse the authentic bottle palm giophorba with its relatives. A real indoor giant and enough rare plant, gioforba - it is one of the most elite palms. She became famous not only for her special, bottle-like barrel, but also for her very difficult character. Caring for giophorba is no more difficult than for ordinary ones. indoor palm trees. But the conditions will have to be chosen.

Surely, many of you have met this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujuba”, “Chinese date”, but all this is one and the same plant. This is the name of a culture that has long been grown in China, moreover, it was grown as a medicinal one. From China, it was brought to the countries of the Mediterranean, and from there, jujube began to slowly spread throughout the world.

May chores in the ornamental garden are always associated with the need to use every free minute as productively as possible. This month, seedlings of flowers are planted and begin seasonal decoration. But neither shrubs, nor lianas, nor trees should be forgotten. Due to imbalance lunar calendar this month from ornamental plants it is better to work in the beginning and middle of May. But the weather does not always allow you to follow the recommendations.

Why do people move out of town and buy cottages? For a variety of reasons, of course, including practical and material ones. But the main idea is still - to be closer to nature. The long-awaited summer season has already begun, we are waiting for a lot of work in the garden and garden. With this material we want to remind you and ourselves - in order for work to be a joy, you must not forget to rest. And what can be better rest outdoors? Only rest in the equipped corner of your own garden.

May brings not only long-awaited warmth, but also long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred to the soil, and crops reach their peak. For planting and new crops, it is important not to forget about other important chores. Indeed, not only beds, but also plants in greenhouses and seedlings, which this month are beginning to be actively hardened, need enhanced care. It is important to form plants in time.

Pie for Easter - home recipe simple sponge cake stuffed with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack, and it tastes like chocolate cream! If you don’t have the time or skills to mess around with yeast dough, then you can make these simple holiday pastries for the Easter table. Such a simple recipe, I think, will be mastered by any novice home pastry chef.

Thyme or thyme? And maybe thyme or bogorodskaya grass? How right? And it’s right in every way, because under these names the same plant “passes”, more precisely, one genus of plants from the Lamiaceae family. There are many other folk names associated with amazing property highlight this shrub a large number of aromatic substances. Growing thyme and its use in garden design and cooking will be discussed in this article.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to the classic care of indoor crops. And even relatives of the Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the "weirdest" care item for violets, which prefer non-standard watering to the classic method. But you will have to change the approach in fertilizing with fertilizers.

Savoy Cabbage Gratin - A Vegetarian Recipe for Delicious and healthy dish without meat, which can be cooked in fasting, as no animal products are used in its preparation. savoy cabbage- a close relative of the white cabbage, however, it surpasses the "relative" in taste, so dishes with this vegetable always turn out to be successful. If for some reason you do not like soy milk, then replace it with plain water.

At present, thanks to breeders, more than 2,000 varieties of large-fruited garden strawberries have been created. The very one that we habitually call "strawberries". garden strawberry arose as a result of the hybridization of Chilean and virgin strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Breeding is aimed at obtaining not only fruitful varieties resistant to diseases and pests, but also those with high taste and transportability.

Useful, hardy, unpretentious and easy to grow marigolds are irreplaceable. These letniki have long moved from city flower beds and classic flower beds to original compositions, decorated the beds and potted gardens. Marigolds with their easily recognizable yellow-orange-brown colors and even more inimitable aromas today are able to pleasantly surprise with their variety. Firstly, among the marigolds there are both tall and miniature plants.

The system of protection of fruit and berry plantations is based on the use of pesticides. However, if pesticides can be used for almost the entire period of protection of seed orchards growing season taking into account the waiting period for each drug, then in protection berry crops they can only be used before the phase of the beginning of flowering and after harvest. In this regard, the question arises which drugs should be used during this period to suppress pests and pathogens.

Our grandmothers, growing strawberries, or strawberries, as we used to call them, were not particularly worried about mulching. But today this agricultural practice has become fundamental in achieving High Quality berries and reduce crop losses. Some might say it's troublesome. But practice shows that labor costs in this case pay off handsomely. In this article, we invite you to get acquainted with the nine the best materials for mulching garden strawberries.

Lean Avocado Salad is a light vegetable salad that is suitable for lean and vegetarian menus. This dish can also be included in the diet menu, however, if you decide to part with extra pounds at the waist, then reduce the amount olive oil in dressing and take only half an avocado. Prepare the salad just before serving - sliced fresh vegetables lose taste qualities, the salad will become "wet" and tasteless if stored for several hours.

Bitter cucumbers appearance are no different from normal ones. They have the same bright green color, fresh aroma and crispy crust. Being deceived by such a beautiful appearance, it is easy to spoil the cucumber salad with bitterness.

In order not to inadvertently spoil the salad with cucumber bitterness, some housewives try to completely cut off the peel, in which the most unpleasant taste accumulates. But it is still not worth constantly neglecting it: there are a lot of vitamins and useful microelements in the peel.

Why cucumbers are bitter

The reason for the bitterness of cucumbers is in a substance called cucurbitacin. It has a bitter taste and is found in all cucumbers, but some varieties have more of it, and some less. The low content of cucurbitacin is mainly in hybrid varieties. But its quantity may increase under the influence of any external factors. The main reasons for the manifestation of bitterness in cucumbers may be irregular or insufficiently plentiful watering, or, on the contrary, too much moisture in rainy and cool summers. Harmful in this regard, and excess sunlight, and the direct action of sunlight, and too low humidity in the greenhouse. To increase the amount of cucurbitacin in cucumbers, insufficient nitrogen-potassium nutrition or sampling seeds from the end of the cucumber can. Inaccurate picking of cucumbers, resulting in tangled and damaged whips, can also increase bitterness. Another reason is a sudden long-term cooling with an abundance of rain immediately after hot weather.

What can be done to prevent bitterness

To reduce the content of cucurbitacin in cucumbers, it is better to water them only with warm water, in hot weather increase watering a little, and stop when it gets cold. It will be enough to moisten the soil to a depth of 15 cm. If the heat is strong, it will be useful to additionally spray the plants - this can be done in the evening or in the morning. It is better to feed cucumbers potassium nitrate, complex fertilizers where the composition of nutrients is properly balanced. Cucumbers do not like fresh manure- this must be remembered. When choosing seeds for planting, it is better to give preference to those where there is an indication on the package that this variety will not be bitter. There are many varieties of cucumbers that contain a particular gene that prevents the accumulation of cucurbitacin. But the taste of such cucumbers is soft, less expressive. Varieties with a pronounced taste are most susceptible to manifestations of bitterness. Bitter cucumbers can not be thrown away. Cucurbitacin is broken down during processing, and cucumbers that are unsuitable for fresh consumption can be pickled or pickled. With a little bitterness, the peel can be cut off, and the cucumbers can be put for several hours in plain water so that the unpleasant taste passes into it.

KakProsto.ru

Why does bitterness appear in cucumbers?

*CLIMATE*. RE

Cucumbers contain a valuable element - cucurbetacin, which has an antitumor effect. When its concentration in fruits increases greatly, cucumbers begin to taste bitter. Most often this happens with a sharp change in temperature, prolonged cooling, watering with cold water, uneven watering, lack of fertilizers, that is, it is always associated with extreme situations. On the cold nights that come with August, the setting and growth of the fruit is delayed and cucurbitacin is formed. If a bitter cucumber appeared on the whip, then, as a rule, all the others will also be bitter.
And a lot more useful information

Katerina

not only because of moisture. but also because of the temperature difference

Al

I don’t know chemistry, but if there is not enough watering, the cucumbers will be bitter.

Tane4ka

There are varieties that do not have bitterness!

Li Ka

Not so long ago, scientists managed to establish that the bitterness of cucumbers is caused by a special substance produced by the plants themselves from the pumpkin family. This substance is called cucurbitacin. It has also been established that the degree of cucumber bitterness depends on the weather and sunlight: the brighter the sun, the more bitter cucumbers. To explain the relationship between the brightness of sunlight and the bitterness of a cucumber, it is necessary to return to the past of the cucumber plant and remember that their homeland was warm, humid places, devoid of direct sunlight - tropical forests. South-East Asia. In addition, the cucumbers there climbed the trees and were a little in the shade. Therefore, bitterness in cucumbers appears from direct sunlight. Prolonged exposure to the bright rays of the sun reduces the humidity of the air, which, in turn, has a depressing effect on the cucumber plant, and in protest it produces cucurbitacin.

Cucumbers react quite quickly to violations of humidity and lighting conditions. 5-7 sunny days in a row are enough for the percentage of bitter cucumbers to double.

The amount of cucurbitacin in cucumbers is also affected by the lack of moisture in the soil, dry air, low night temperatures, as well as the composition of the soil. On heavy clay unfertilized soil, there are always more bitter cucumbers.

If the cucumber is bitter, is it harmful to eat it?

Geraldine

Not harmful. But it's too tasteless

Fleur

Better to throw away...

Tatyana Mozgovaya

Cucumber bitterness promotes weight loss

Natalie

If you like... eat. No harm, no benefit... but only bitterness...

Angel

why eat it at all if it's bitter

Mexican Scoundrel Antonio

Most cucumber plants contain substances called cucurbitacins, which are responsible for the bitter taste of the fruit. With a low content of these substances, bitterness is not noticeable, but if they are high, the cucumber can be very bitter - so bitter that it cannot be eaten. If the cucumber plant is under stress, the content of cucurbitacins in it increases.

Some varieties of cucumbers contain a gene that prevents the formation of cucurbitacins. Among them are European and Dutch salad dressings for closed ground. These are the same long, thin seedless cucumbers that are usually sold wrapped in plastic wrap to protect their thin skins.

Varieties without bitterness have a mild taste. The more intense the taste of cucumbers, the more likely they are to become bitter.

And although the opinion of experts about bitterness has changed in recent years - now it is believed that a large number of useful substances with a powerful protective effect, including against cancer, have a bitter taste, nevertheless, if you do not want poisoning, try not to eat the bitter parts of cucumbers. , zucchini, pumpkin.

And it is better to draw useful bitterness from glucosinolates contained in any cabbage - cabbage, cauliflower, kohlrabi, Brussels sprouts, as well as turnips, radishes and leafy vegetables(spinach and other salads). It is these substances that have a powerful anti-cancer effect, and cabbage lovers are much less likely to get cancer of the breast, lungs, colon and rectum, stomach, Bladder and prostate.

Tatyana

what for? By the way, try to clean it. bitterness is usually under the skin and near the tail

Ignat Peresvetov

It’s even useful, but I like these cucumbers more.

How to reduce bitterness in plucked cucumbers?

natla

If the cucumbers turned out to be bitter, then this indicates the presence of cucurbitacin in the fruits. And the way out is here, if you want to eat fresh cucumbers, then peel the skin or cut off a larger part with the stalk. And if you are preparing cucumbers for conservation, then just soak them in water for 1 hour.

kitsune Tenko

If bitter cucumbers are soaked in salt, bitterness will come out. Rinse the cucumbers thoroughly and cut off the edges with stems from such fruits where there is bitterness. Transfer them to a suitable bowl and sprinkle with a little salt, and leave for forty minutes. Cucumbers will give juice during this time, and then rinse them well under water, dry them. But this method is only suitable if the cucumbers are slightly bitter, not very much.

Diananewgold

There are cucumbers so bitter that no amount of soaking helps. I do not advise you to get involved with very bitter people.

And if the cucumbers are tolerably bitter, then you can pickle them and make them spicy, then the bitterness is simply leveled by the sharpness of the seasonings.

Before salting or canning, picked bitter cucumbers should be soaked for twelve to fourteen hours in cold water, after cutting off their tails and spouts. You can change the water in which the cucumbers are soaked several times. As it is advised here in the best answer to soak for one hour in water - this is nothing and the bitterness will not go away, unfortunately. And best of all, preserve them spicy.

Yulka

In general, you can get rid of bitterness in cucumbers by watering them daily. They are bitter from insufficient watering during growth. But if you plucked it and it is bitter, then the only option is to peel it off. All the bitterness in the cucumber is contained in it.

Svetlana 100

In order to have fewer bitter cucumbers in the garden, you need to water them with warm water, try not to break the lashes when harvesting, then they will produce less cucurbitacin, which gives bitterness.

Often bitterness appears precisely on such varieties of cucumbers which have a tastier and more pronounced taste. But varieties with a nondescript, weak taste do not suffer from bitterness.

There is an easy way to get rid of bitterness, if you cut off the tip of the cucumber where the stem was and rub it along the cut with this “butt” in a circular motion. This will release white juice-foam. Rub until the foam becomes less. cucurbitacin (bitterness) comes out.

Irochka Sergeeva

In plucked cucumbers, bitterness can be reduced in the following ways:

• if the cucumbers are intended for pickling, then we cut off the “ass” and soak the cucumbers in cold water, I always soak for 6 hours, while changing the water every two hours, due to this, the bitterness goes away and the canned cucumbers will crunch.
• if cucumbers are intended for salad, then you need to cut off the skin, usually it is bitter in cucumbers, if the peeled cucumber is also bitter, it will have to be soaked in cold water, it can be slightly salted.

And whatever cucumbers are bitter, they need to be watered well, they are bitter from lack of moisture and hot sun, so water them more often.

Andrey0817

To prepare a salad, you need to cut off the "ass" from fresh cucumbers and put them in cold water for 2 hours - the bitterness will go into the water.

If cucumbers are very bitter everywhere (not just half a cucumber from the side of the “ass”), then make them salted cucumbers then all the bitterness will come out in salt water in one day - the next day they can be served with boiled or fried potatoes.

Bardana

In order for the cucumbers to lose their bitterness, they must be soaked overnight in cold water. I usually do this in front of the ambassador. I soak it overnight in cold water, and it is advisable to change the water a couple of times to fresh.

If you make a salad, then it is desirable to peel off the peel thicker.

Ollga

If you don’t have time to wait, then you will have to cut off the skin of the cucumber, if you have time, then you can soak it in water for several hours (at least 1 hour), the bitterness should go away.

But in my experience, there is nothing better than cutting off the skin.

Leather Radish

To reduce bitterness in cucumbers, follow these recommendations:

• water the cucumber daily in hot weather, 20-30 liters per bush
• after ripening, soak the cucumber in water
• pick cucumbers young, do not let them turn yellow.