Okroshka herb 'OKROSHKA' is an annual plant that grows quickly and produces edible leaves within 4–6 weeks after sowing. The leaves have a delicate cucumber aroma and are rich in vitamin C, carotene, calcium, essential oils, malic and citric acids, making them a valuable addition to salads, soups, okroshka, and meat side dishes. The roots can be used to flavor beverages.
The herb is a natural nectar plant: its blue flowers attract bees, aiding in the pollination of neighboring crops and increasing garden yields. When cultivating 'OKROSHKA', it easily forms large bushes, ensuring a generous supply of greens for cooking and garden decoration.
For sowing, seeds are planted directly into open ground in spring (April–May) when the threat of frost has passed. Sowing depth is 1–2 cm; the soil should be light, drained, and enriched with organic matter. Before planting, add compost or manure, and after three weeks from germination, apply a nitrogen-potassium fertilizer. Irrigation is maintained with moderate moisture, avoiding water stagnation; the plant prefers sunny locations but can also grow in partial shade. If necessary, broad-spectrum fungicides are used to prevent fungal diseases.
