After a long winter, I especially want fresh, tasty vegetables, not from the store, but grown with my own hands. Instead of waiting until June, you can sow crops that produce a harvest in 30–50 days. They do not require special care, grow even in cool weather and are great for spring salads and soups.
Radish – the fastest spring vegetable. Its juicy root crops ripen in 25–30 days. Sow seeds in rows to a depth of 1 cm, thin out seedlings to 3-4 cm between plants. To prevent radishes from going to waste, water regularly and sow in partial shade.
Early radish – more tender than winter, with a mild taste and high content of vitamin C. She loves loose soil and moderate watering. Sowing is carried out in late April – early May. The harvest is ready in 40–45 days.
Swede – An underrated root vegetable with a honey-sweet taste. Its young roots are rich in potassium and fiber. Soak the seeds for 6–8 hours, then sow to a depth of 2 cm. Rutabaga grows well after cabbage or potatoes.
Early carrots – especially sweet when young. Choose varieties like “Parisian” or “Nantes”. Before sowing, lightly germinate the seeds in a damp cloth – this will help them sprout faster. Sow in loose, rocky soil, otherwise the roots will become deformed.
These vegetables not only enrich the diet with vitamins, but also help the body transition from the winter menu to the spring one. With minimal care, they produce a harvest from late April to mid-June, until the main crops are ripe.
