Carrot MONASTYRSKAYA

«Monastyrs kaya» carrot is a late-maturing variety with a maturation period of 130-140 days from germination to technical ripeness. The roots have an elongated-conical or cylindrical shape with orange color, 16-25 cm long and 140-220 g in weight. The flesh is juicy and tasty, with a round core, characterized by high dry matter content (about 12.2%), total sugar (7.6%) and carotene (up to 10.6 mg per 100 g of raw product). The leaf rosette is semi-erect, with dark green medium-cut leaves of medium length.

The «Monastyrs kaya» variety is characterized by stable and high yields reaching 3.2-5.6 kg per square meter. It is well suited for growing on well-lit and level plots, resistant to diseases, cold and pests, which ensures reliability and quality of the crop. Sowing seeds is recommended to be carried out at the end of April – beginning of May at a depth of about 1 cm with a row spacing of 20 cm, and thinning out after germination, leaving 5-7 cm between plants.

The «Monastyrs kaya» carrot is universal in application: it is suitable for fresh consumption, dietetic nutrition, as well as all types of processing, including the preparation of juices, puree, carrot cutlets, pancakes, first courses and stewing with vegetables or meat. Due to the good storability of the roots, the variety is excellently stored during the winter period for up to 7-9 months, maintaining its taste and nutritional qualities.