• Distribution of vegetable crops in botanical families



    Cruciferous, or cabbage

    All kinds of cabbage( white, red, savoy, peking, Brussels, kohlrabi, color, broccoli, fodder), rutabaga, turnip, radish, radish, turnip, horseradish, cutra, watercress, leafy mustard

    Umbrellas, or celery

    Carrots, parsley, parsnip, celery, dill, cumin, coriander, anise, fennel


    Potatoes, tomatoes, peppers, eggplant

    Lily, or onion

    All kinds of onions, garlic


    Peas, beans, beans, soybeans


    Cucumber, squash, squash, squash, squash, melon, watermelon

    All sorts of lettuce, chicory, artichoke, scorzonera, Jerusalem artichoke


    Rhubarb, sorrel

    Muddy, or whitewashed

    Dining roombeetroots, beetroot, spinach, spinach





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    Two-year-old vegetable crops are grown to produce their developed vegetative organs, which they form in the first year of life( root crops, heads, bowseggs), but if it is necessary to obtain seeds, the productive organs( queen cells), along with the roots, are removed in the autumn and stored during the winter in the vaults, and then planted in the spring for the next year in the soil. After the formation and full ripening of fruits and seeds in the second year, the plants die. Two-year-old vegetable crops include some plants of the group of root crops, such as carrots, beets, celery, parsley, and cabbage, savoy and Brussels sprouts.

    Perennial vegetable plants have a life cycle stretched for many years with an annual renewal of vegetative development. In the first year of life, plants only begin to develop, they form a developed root system and a leaf socket. The formation of productive organs and seeds begins in the second and third years of plant life and continues, renewing, for several years. Just as in biennial plants, perennial cultures with the onset of winter begin a period of forced physiological rest with a rearrangement of nutrients within the plant, which in the spring is replaced by a period of vegetation. To perennial vegetable crops include horseradish, sorrel, rhubarb, asparagus, lyubovok, onion-batun, chive and some others.