Salad mustard Volnushka, Aelita seeds 1g

An annual, green long-day crop. Differs in early maturity and cold resistance. The leaves are large, green, with a red tint. Fresh mustard greens are rich in vitamins, ascorbic acid, mineral salts and mustard oil, which gives the leaves a slightly pungent, piquant taste and pleasant aroma. It is used for preparing salads, sandwiches and side dishes for meat and fish dishes. Sowing in open ground at the earliest time (April) to a depth of 1-1.5 cm. In the phase of 2-3 true leaves, the seedlings are thinned out, leaving 5 cm between the plants. Early ripening culture, ready for harvesting 3 weeks after sowing. To obtain high-quality greens in a continuous mode, repeated sowing is carried out at intervals of 2 weeks until the end of August.