Amsterdam carrots are quite popular and in demand in various regions of Russia. Description of the variety and cultivation technology are very attractive: to grow such carrots is possible not only for experienced but also for beginner growers.
Amsterdam carrots - an early ripe variety of Polish selection, Designed to receive early beam products.
Amsterdam Carrot: Harvesting (video)
Amsterdam carrots are mainly affected by pests such as carrot flies, carrot leaf flakes, carrot moths, winter scoops and naked slugs. As a fight against them, safe folk remedies in the form of decoctions and infusions are effective.
Close to carrot ridges, it is recommended to plant anise and mint, the pungent smell of which repels rodents.
Among other things, carrots need protection from a whole range of diseases.
Tips & Tricks
Amsterdam carrots are best grown after crops such as cucumbers, cabbage, potatoes, tomatoes, onions, beets and legumes. It is undesirable to plant it after parsley, parsnip, celery, fennel and zucchini.
Varieties with elongated leaves are more resistant to disease, therefore Amsterdam carrots are rarely affected by plant parasites and pathogens. Compliance with crop rotation, as well as competent care of the vegetable crop throughout the growing season have a significant impact on the growth of plant immunity and improving the quality and quantity of the crop.
Gardeners consider Amsterdam carrots a very worthy foreign variety. Her yield is slightly below average, but, according to popular opinion, increases with more dense crops.
Landing is possible both in early spring and in the winter. In the second case, the crop can be harvested much earlier than the usual ripening period, in addition, the root crops are very well and stored for a long time. In ripened carrots, the core is quite thin and painted in the same color as the surface part. The top does not turn green.
How to choose a carrot variety (video)
The variety does not crack even with excess water in the soil. Carrots are versatile and are used both raw and thermally processed in the preparation of a variety of dishes.