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How To Master A Virgin Land Plot With The Least Labor Costs
How To Master A Virgin Land Plot With The Least Labor Costs

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Lazy corner

Jerusalem artichoke
Jerusalem artichoke

I am just starting to develop a new plot at the construction site of a private house, and there is sorely lack of time for a vegetable garden. But I don't want the land to stand idle. So I decided to organize a "lazy corner" at the far end of the site.

In the fall, he cleared the area (virgin soil) of weeds and planted perennial crops there: batun onions, chives, rhubarb, Jerusalem artichoke and peppermint. I planted, without digging, only made holes in the virgin soil. He planted Jerusalem artichoke with tubers, the rest of the plants - parts of a bush.

The rows were arranged from west to east. On the north side I planted two rows of Jerusalem artichoke, then, stepping back one meter, I planted a row of rhubarb, then I placed beds with onions - batun and chives, mint. The result is a kind of ladder, rising from the south to the north. All the plants on it were well lit, as they did not shade each other.

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In the spring, as soon as I was able to walk through the site, I sowed siderat - white mustard under a rake. Sowed densely all the space between Jerusalem artichoke and rhubarb bushes, as well as the aisles of onions and mint. At this time, cultivated plants have already released the first leaves. After a while, mustard plants began to sprout, followed by weeds. When this dense collection of greens began to drown out cultivated plants, I stamped it on without cutting it. Then I covered the entire space between the Jerusalem artichoke and rhubarb bushes with a thick layer of last year's potato tops. I covered the tracks in the "lazy corner" in the same way.

The aisles of the onions and mint were completely covered with unnecessary boards, and the entire space between the plants in the row was covered with a 10-12 cm layer of chopped weeds. And only after that I cut off the onion feather, leaves and rhubarb stalks for food. After the first cut of greenery, I fed the plants with "BIO MASTER" universal. Later, after cutting, I did not do any additional fertilizing: the plants looked great anyway. No watering, no weeding was carried out until mid-August. The plants developed well. I cut the mint three times. But the summer last year turned out to be dry in the south of the Omsk region.

Jerusalem artichoke
Jerusalem artichoke

In mid-August, I gathered the potato tops laid out in the spring in a pile, removed the boards from the beds. Not a trace of weeds remained - microorganisms and worms did their job. Some of the potato tops also rotted. The sod became loose, it was already possible to dig it freely.

On the entire area not planted with cultivated plants, I again sowed mustard under a rake. And she again stood up as a dense green wall - the August rains helped. Only now it was not as tall as at the beginning of summer, it bloomed early. Apparently, the plants felt the approach of winter and were in a hurry to leave offspring.

I already have experience in applying green fertilizers, and therefore I entered according to the previously worked out plan. I left all the mustard greens untouched until frost. In winter, it will play the role of snow retention. In the spring I will repeat all operations again. Yes, I almost forgot to say that since spring I left another small area sown with mustard. In August I collected seeds, now there will be something to sow in the coming spring.

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Now I looked at how much I wrote, I was scared myself, this is how much work! But do not be alarmed, this is just a long description. All these operations, excluding landing, took a total of about 12 hours of my time.

Now let's see what I got from my "lazy corner" after spending just 12 hours of work time over the entire summer:

1. Early greens for cabbage soup, borscht and salads - rhubarb leaves. Rhubarb drives out the greens when the snow has not melted yet.

2. Rhubarb leaf for cooking cabbage rolls in the spring, while there is still no fresh cabbage and grape leaves for this dish.

3. 11 liters of fine rhubarb stalks jam. We cook it with the addition of orange peels. Children cannot be dragged by the ears. They like this jam more than apple jam. 11 liters is only now, until the bushes have grown. In two years, such a number of petioles will be given every three bushes (I have 12 of them). And you don't have to spend more time. Count how much jam you make!

4. Rhubarb will grow in one place for up to 15 years. In five years, the bushes will grow, and I can divide them into 5 parts each. I will leave 12 bushes at home again, I will sell the rest.

5. Green onions are enough for the summer for the whole family (4 people). Moreover, from early spring, as soon as the snow melts, and until the very frost (chives are green until frost).

6. Within three years, the bows will grow, and it will be possible to divide each bush into 4-8 parts. From the resulting material, plant onions again in the garden. And let the freed bushes for distillation in winter. This will provide the family with green onions throughout the winter.

7. Onions give seeds every year. They can be used to plant a new plantation or sold.

8. Mint from my garden was enough to dry for tea, as a seasoning for soups and main courses, and there was still left to shift boxes with potatoes left for eating at the beginning of summer (so potatoes do not germinate).

9. In autumn, when there is no other grass, our rabbits will gladly gobble up the stems and leaves of Jerusalem artichoke. And they love him so much that they do not leave a crumb of the stems. The next year, when the bushes grow, you can cut the stems twice per season. In summer, on brooms for winter feeding, and in autumn.

10. Before the very frost, dig out half of the Jerusalem artichoke tubers. We add it to many dishes: salads, stew with vegetables, etc. This is a great food for those who want to lose weight. We feed all cleaning, trifles, substandard rabbits and chickens.

11. In spring, when vitamins are especially lacking, we dig out the remaining Jerusalem artichoke bushes. Tubers winter well in the ground. We use it in the same way as in the fall. You will no longer have to plant Jerusalem artichoke, it is restored in the same place. In a couple of years, it will be possible to get up to a bucket of tubers from the bush (I have 28 bushes in the "lazy corner").

12. We use Jerusalem artichoke leaves to clean milk mushrooms, you can't imagine a better brush! Water, in which the Jerusalem artichoke leaves are steamed, strengthens hair well.

13. Potato tops have been utilized for a benefit that goes far beyond burning and far more than simply removing it from the site.

14. A plot of half a hundred is developed without any digging. Moreover, the earth becomes structural, riddled with passages and strewn with coprolites of worms.

15. We are significantly saving on fertilization due to green fertilizer and rotting potato tops.

16. We get environmentally friendly products, since we do not use mineral fertilizers.

17. We have significantly improved the soil due to the use of white mustard as green manure.

How do you like this effect of the "titanic" 12-hour work?

But that's just what I used. There are many other perennials that do not freeze out in the south of Western Siberia. If anyone has any suggestions for expanding the "lazy corner" at the expense of other cultures, please write to the magazine.

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