Patisson - cultivation and varieties

Patisson is a kind of pumpkin. Most often it is not appreciated. But for housewives, it is an excellent addition to canning, especially it is good for making assorted, as well as many other delicious dishes. For example, vegetable stew, fritters. The taste of this vegetable in marinated and salted form resembles ceps.

Breeding of squash

Very fond of heat is the patisson, growing it requires compliance with several basic rules. They are similar to those that are applicable when breeding zucchini. Land for planting should be selected on the sunny side, so that it is well warmed. Best of all, bear the patissons, which are grown from seedlings.

The optimal time for planting seeds in pots or boxes is the month of May. Preliminarily they are placed in gauze bags and soaked. Seedlings are planted in the open ground in June, when there is no threat of frost. During the preparation of the soil, compost or manure is applied to it, as well as mineral fertilizers. To properly develop the patisson, the cultivation of it should begin with digging holes, which should be separated from each other at a distance of sixty to seventy centimeters. Between the rows should observe an interval of fifty centimeters. The best option would be to mark the holes in a checkerboard pattern. In each of them it is necessary to pour humus and water well.

It is possible to plant the seeds immediately in the soil (two per well), without preliminary seedling. But in any case, the patisson, the cultivation of which implies compliance with the temperature regime, should be covered with a film. When there is a seedling with three real leaves, it must be dived, thin, and remove the weak shoots. By the time of tying buds it is necessary to spend a pinch point growth. As a top dressing for vegetables suitable liquid compost. Patissons are demanding for frequent watering. They need to be loosened, thin out. If the bush is strongly thickened, two or three middle leaves should be cut out.

Varieties of squash

Cultivating the patisson, the cultivation of which corresponds to the cultivation of the zucchini, it is also necessary to take into account the plants that used to grow on the site chosen for planting. The best option in this regard are cabbage, potatoes and legumes.

Adult plants resemble a zucchini. The patissons also have short whips, which can be weakly or strongly branched. The leaves are large. The most popular among gardeners are patissons - varieties "early white", "white plate", "yellow flat 2". The medium-ripening variety "white 13" is in demand. The period of its vegetation is from seventy-two to ninety-two days. The plant is large, bushy. Fruits are light-salad and disc-shaped with scalloped edges, they can reach a weight of three hundred grams. For canning, the patissons are suitable from twenty-five to fifty grams. The variety allows to collect from one square meter from 2.3 to 28 kg of fruit.

Varied in shape, similar to flowers or plates, patissons, the cultivation of which will not cause much trouble for gardeners, will be able to rejoice with their fruits until frost.