Organic Warty Cabbage Seeds (Bunias orientalis)

Perennial herb, species of the genus Sverbiga (Bunias) of the Cabbage family (Brassicaceae). Eastern swerbiga has been growing in one place for 8-10 years. The plant reaches a height of 110-150 cm, has a high winter hardiness. Sverbiga blooms early (mid-May) and blooms until the end of June. Differs in exceptionally high honey productivity - up to 500-600 kg / ha (under favorable conditions).

You can sow sverbig seeds in spring, summer, and also before winter. In the first year of life, the plant forms a rosette of leaves and only in subsequent years gives shoots up to 150 cm high. The seeding rate of sverbigi seeds is 10-15 kg / ha, the seeding depth is 1.5-2 cm, the row spacing is 60-70 cm. with a total life expectancy of 8-10 years, sverbig yields high yields for 5-7 years. The eastern sverbina is not overgrown with weeds - its aisles are covered with rosettes of basal leaves.

Depending on the sowing time of the sverbig and the time of its emergence in the first year, overwintered rosettes form one, less often two generative shoots, and in the next two to three years, powerful bushes of 25-45 flowering stems grow. In wide-row crops, even with 3-4 such bushes per 1 m² of sverbyga forms a continuous green carpet of abundantly flowering plants

In the second year of life, the eastern sverbig in the flowering phase forms a biological crop of green mass of 40-60 t / ha. Sverbiga is unpretentious to soils, practically not damaged by pests and diseases. The productivity of sverbigi increases from the first year of use to subsequent ones due to the annual formation of additional shoots from the buds of regrowth on the root collar. But, starting from the 5-7th years, the life cycle of the plant gradually fades away and the herbage must be renewed, best of all, by shedding the seeds.

Eastern swerbiga belongs to the group of plants - intestinal eubiotics, which restore the intestinal microflora and the functions of the gastrointestinal tract.

The plant is rich in trace elements. 100 g of dry product contains 21.4 mg of iron; 0.84 mg copper; 2.73 mg manganese; 5 mg titanium; 0.56 mg molybdenum; 2 mg boron. Swerbiga is a good supplier of vitamin C, with 100 grams of fresh greens containing 58 mg of ascorbic acid. Sverbig is eaten mainly fresh.

It can be used to prepare salads, vinaigrette, soups, seasonings for meat and fish dishes. Sverbig is prepared for future use - dried, pickled, salted. This applies mainly to leaves, shoots and young stems. Recently, grated sverbigi roots have been successfully pickled, used as seasonings, like horseradish. Powdered dried roots lose their bitterness and can be used to make sauces and seasonings.