ZHUCHKA

Zhuchka turnip is an early-maturing vegetable with a maturation period of 47 to 55 days after sowing. The roots have an oval shape, smooth yellow skin, and a weight of 120 to 140 grams. The turnip flesh is juicy, tender, and has a slightly sweet taste, making it an excellent choice for fresh consumption and home cooking. The variety is characterized by high yield—with proper care, you can get from 2.1 to 3.0 kg per square meter. The turnip transports and stores well, allowing it to be used for a long time after harvesting.

To successfully grow the Zhuchka variety, it is recommended to plant turnips on well-lit areas with light fertile soil. Seeds are sown twice a season—spring and summer, burying them 1–2 cm deep with row spacing of 15–25 cm. After the appearance of 2–3 leaves, the plants are thinned to an interval of 6–8 cm. An important condition is regular watering and maintaining soil moisture during root formation, as well as timely loosening and weed removal. To increase yield, mineral fertilizers with potassium and phosphorus are applied 2–3 weeks after sowing and in the middle of the vegetative period.

The Zhuchka variety has good resistance to pests and diseases, but preventive and therapeutic measures are applied if necessary. To combat the flea beetle, wood ash and insecticides are used, and for cabbage fly infestation—preparations Fitoverm or Intavir are used. Powdery mildew is controlled by removing infected leaves and spraying with fungicides. Prevention of root diseases is important through crop rotation and soil treatment. Zhuchka turnip is rich in vitamins C, B1, B2, B6, PP, minerals, and antioxidants, making it useful for strengthening immunity and maintaining a healthy weight.