What is screwing?

In plants "screwing" refers to the development of flower stems, which eventually develop for seeds. Since all plants have a goal to reproduce, screwing will eventually in all cases, but sometimes it is undesirable, especially in crops. Gardeners are most faced with screwing in plants that are grown for their leaves such as spinach, chard, side of Choy, Kale, cabbage, coriander, etc. There are a number of ways to avoid premature screw prematurely. When the plant begins to sink energy into the production of flowers and seeds, it allows the leaves to die and begin to change the wood and bitter. If the plant is not caught early enough, the leaves simply dry and leave only the stem of the flowers. In plants grown for their flowers such as cauliflower and broccoli, premature screwing can also cause the heads to be relatively smsty and tasteless, which is usually not desirable.

plantsY prematurely screws because they are exposed to cold temperatures in the early period of their development. As soon as the weather warms up, the plants are quickly screwed to seed to get as many seeds as possible. Gardeners usually notice screwing in the first warm charm of the year, because their plants suddenly release floral shoots that can grow at amazingly fast speed. Once the plant begins to screw, it is necessary to harvest it or let it go completely to the seed.

To prevent screwing, it is important to keep the plants in a moderate environment in the early stages of development. In the cold climate, plants should be initiated in a greenhouse where the controlled temperatures prevent the cold. If plants are already in the ground and predicts a cold blow, they should be protected by covers and mulching in the tdou desire to raise the screw episode. In warm weather, sufficient watering can also prevent screwing, ensuring the plant that the end is not close.

If the plant was screwed onto the seed and one still chtE Use leaves, everything is not lost. The leaves will have to be cooked so that the bitter taste will have to be alleviated in the cooking process. The best way to do this is to cook leaves in several changes in water, which will help to wash away the bitter taste and make the greenery tasty again.