KIKUBARI

Kikubari is a type of vegetable chrysanthemum that is an annual, fast-growing plant which develops from seedling to flowering in 30-40 days. It has semi-erect leaf rosettes, green pinnate leaves up to 20 cm in length and 3-4 cm in width, without bitterness. The weight of one plant is about 25 g, and the yield of green leaves reaches 1.4-1.8 kg per square meter. The plant is light-loving and cold-hardy, grows well at moderate or slightly cool temperatures, and prefers fertile soils.

Kikubari chrysanthemum can be grown through seedlings or by sowing seeds, which are best pre-soaked, into open ground in spring or under autumn. Transplanting is done when there are 3-4 leaves, following a scheme of 30х10-15 cm. Leaf harvesting begins when plants reach a height of 20-30 cm and continues as shoots regrow throughout the vegetation period, allowing for fresh leaves to be obtained for a long time.

Young Kikubari chrysanthemum leaves are rich in beta-carotene, minerals, and microelements. They are used both fresh for preparing salads and boiled. Special value is attributed to the antioxidants contained in the leaves, which contribute to increasing the body's resistance to adverse environmental factors, as well as supporting cardiovascular health and reducing the risk of oncological diseases.