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We collect radish and salads

The day before the collection of radish, pour well on the beds. Roots are saturated with moisture and will be even juicier. To keep the radish longer, cut off the tops and the tail. To harvest salads, proceed, when leaf varieties appear 6-9 leaves, and in the head of the head, the fork will reach 5-10 cm. Cut the leaves (cabbage) at the very ground.

Thinning plants

Timely thinning of vegetable cropspromotes a more rapid formation and development of root crops, bulbs, leaf sockets. So that the vegetables do not interfere with each other, leave a distance of 4-5 cm, carrots, onions and garlic 5-7 cm, beets and turnips 8-10 cm between the plants of parsley and lettuce.

Plant again

After selecting a site for re-seeding radish,lettuce, dill, dig the earth on the spade bayonet, remove the weeds and add fertilizer. Sow the seeds to a depth of 1.5-2 cm. The width between the rows is 8-10 cm. If the weather is hot, pour abundantly before sowing the beds, and then cover with a light nonwoven material before emergence.

Feeding flowers

After watering around peonies, phlox, iris, astersscatter the ash at a rate of 1-2 glasses per 1 sq. km. meter, then slightly loosen the soil. Under the roses, add the manure, chicken manure (1 kg diluted in a bucket of water). If there is no manure, use a special mineral fertilizer for roses or flowering plants.

We make compost

• "Cold". Optionally put in one heap (pit) organic waste: branches, leaves, food waste and so on. All this will rot and turn into compost in a year.
• "Warm". Lay the layers as follows: "brown" (branches, sawdust, hay, etc.), "green" (food waste, weeds, leaves, etc.), maturation accelerators (bird droppings, earth, etc.). Such compost will be ready in 4-6 months.