Mandarin

Family - Route. Homeland - Southeast Asia.

Mandarin is a perennial evergreen plant. In the room its height is up to 1 m, with a compact well-glossy crown. Leaves are leathery, dark green, lanceolate. Flowers are white with a wonderful scent, appear in the spring. Fruits ripen in autumn and hang on the plant for several months. On one plant can be up to 50 - 70 fruits.

The main condition for growing a mandarin in a room is its frailty and dwarfism. Early requirements to these requirements are early mandarins of Japanese origin.

Mandarin - Food
caloric value per 100 g:

Calories - 40 kcal Protein

- 1 g

fat content - 1g carbohydrates

Content - 8 g

♦ Placement - bright sunny areas. In spring, with the onset of warm days, it is best to take the plant out to the air( on the balcony, veranda).If there is a plot for the summer, the plant can be buried in the soil together with the pot. In winter, keep it in a light, cool place.

♦ Care. Copious irrigation summer, winter - extremely moderate, as the drying of the soil clod - defended water at room temperature. From April to September - weekly top dressing with complex mineral fertilizers. To increase the humidity is recommended to put a plant tray with water and 2 - 3 times a day to spray water at room temperature. Transplant the plant to 7 - 8 years of age annually in early spring, then in a year later. The best substrate for indoor mandarin is "Biohumus" or ready-made soil "Rose".

♦ Pests and diseases - different kinds of scale insects, red spider mite, mealybug, citrus whitefly. When there is an excess or a lack of moisture on the leaves, different kinds of spotting appear and the leaves fall off.

On the secretions of scabs the black fungus settles. Sometimes on the leaves there are very light spots - a sign of a lack of iron. It is necessary to introduce microfertilizers.

♦ Reproduction. Cuttings take root heavily, in special heated teplichkah. It can be propagated by grafting, using as a rootstock seedlings grown from the seeds of an orange.

Use

Mandarin jam

Whole mandarins( along with the peel) are blanched in water at 90 ° C for 15 minutes. Cool and stand in cold water for 10-12 hours. After cooling, they are cut along into halves. Then pour hot syrup and stand 6-8 hours. Brew in 4 reception. For 1 kg of tangerines, 1.2 kg of sugar is consumed.

salad mandarins, oranges and apples

2 mandarin, orange 2, 1 apple. Peel mandarins, oranges and apple. Cut into cubes, sprinkle with sugar( or powdered sugar).Pour dry white wine( 50 g), mix, put in a salad bowl and sprinkle with chopped walnuts( 30 g).Before serving to the table, stand in the cold.