Extreme sensitivity to low temperatures makes zinnias flyers, which are usually grown through seedlings. But then in the sowing, and in the cultivation of young zinnias, there is nothing complicated. These are hardy and easy-care plants that are easy to grow from seeds. And if you also collect your own seeds, it will turn out to be one of the most “economical” flyers in your collection. Bright baskets of inflorescences bloom the garden with a special cheerful canvas.

Eggplant - tall upright plants with wide leaves of dark green color and large fruits - create a special mood in the beds. And in the kitchen they are a popular product for a wide variety of dishes: eggplant is fried, stewed and canned. Of course, to grow a decent crop in the middle lane and north is a difficult task. But subject to the agrotechnical rules of cultivation, it is quite accessible even to beginners. Especially if you grow eggplant in a greenhouse.

Noble lush greenery, unpretentiousness, the ability to clean the air of dust and pathogens make nephrolepis one of the most popular indoor ferns. There are many types of nephrolepis, but any of them can become a real decoration of the room, and it does not matter if it is an apartment, a country house or an office. But only healthy well-groomed plants can decorate the room, so the creation of suitable conditions and proper care is the main task of gardeners.

In the garden first-aid kit of experienced gardeners, there is always a presence of crystalline iron sulfate, or iron sulfate. Like many other chemicals, it has properties that protect horticultural crops from numerous diseases and pests. In this article, we will talk about the features of using iron sulfate for treating garden plants from diseases and pests and about other options for its use on the site.

Many do not imagine their diet without ripe tasty tomatoes. Moreover, the variety of varieties allows you to choose the one that is most to your taste. There are varieties called salad, that is, it is better to use them fresh. These include the Honey Tomato, whose name speaks for itself. In 2007, the Honey variety was included in the State Register of the Russian Federation. “Agrouspech” offers seeds from the best breeders in the world who have passed additional testing

Retaining walls - the main tool for working with complex terrain on the site. With their help, they not only create terraces or play with planes and alignment, but also emphasize the beauty of the landscape of rockeries, the change in height, the style of the garden, its character. Retaining walls allow playing with raised and lowered platforms and hidden areas. Modern dry or more solid walls help to turn the shortcomings of the garden into its main advantages.

A salad with chicken breast and vegetables without mayonnaise can be both a light snack for the festive table, and the main dish for those who follow their figure or decide to part with extra pounds. To make the chicken breast tender and juicy, pre-marinate it in spices and oil, and then quickly fry it in a very hot frying pan in vegetable oil. If there is a wok - great, if not, then a regular skillet with a non-stick coating will do.

There were times when the concepts of "tree-garden", "family tree", "collection tree", "multi tree" simply did not exist. And to see such a miracle was possible only in the economy of the “Michurin people” - people whom the neighbors marveled at when looking at their gardens. There, on the same apple tree, pear or plum, not only varieties of different ripening periods were ripened, but also various colors and sizes. Not many despaired for such experiments, but only those who were not afraid of numerous trial and error.

On the balcony, in the apartment, on the summer cottage - everywhere enthusiastic people find a place for their favorites. It turns out that growing flowers is a very troublesome affair and obeys only endless patience, hard work and, of course, knowledge. Providing flowers with varied and wholesome nutrition is just one, not the biggest, but the problem is on the difficult and fascinating path of the grower. One of the most responsible and difficult work to care for indoor plants is their transplant.

A unique combination of flowers similar to chrysanthemums with fleshy original leaves attracts attention to aptenia. But her ability to tirelessly and rapidly grow, the dazzling colors of both greenery and flowers are the main advantages. And although the plant has long been transferred to mesembryanthemums, aptenia still remains a special star. Hardy and unpretentious, but at the same time similar to a beautifully flowering star, it is rapidly gaining popularity.

Pollock fish soup - light, low-calorie and very healthy, it is suitable for a vegetarian menu (pesketarianism) and light fasting. Pollock is one of the most common and affordable fish that can be found on the shelves of almost any store. This fish is from the cod family, the meat is dense, white. Pollock does not fall apart during cooking, there are not many bones in this fish, in a word, a suitable fish for both beginner home cooks and experienced economical housewives.

The front garden is the face of the garden and its owner. Therefore, for these flower beds it is customary to choose plants that are decorative all season. And in my opinion, perennials of front gardens blooming in spring deserve special attention. Like primroses, they bring us special joy, because after a dull winter, as never before, I want bright colors and colors. In this article, we offer to get acquainted with the best decorative perennials that bloom in the spring and do not require special care.

The climatic conditions of our country, unfortunately, are not suitable for growing many crops without seedlings. Healthy and strong seedlings are the key to a quality crop, in turn, the quality of seedlings depends on several factors: Even healthy-looking seeds can be infected with pathogens that remain on the surface of the seed for a long time, and after sowing, if they are in favorable conditions, they are activated and affect young and immature plants

Our family is very fond of tomatoes, so most of the beds in the country are given specifically for this crop. Every year we try to try new interesting varieties, and some of them take root and become loved. However, over many years of gardening, we have already formed a set of favorite varieties that are required to be planted in each season. We jokingly call such tomatoes “special-purpose” varieties - for fresh salads, juice, pickling and storage.

Coconut pie with cream - "kitchen", or German coconut pie (Butter milch shnitten - soaked in milk). Without exaggeration, I will say that this is an incredibly delicious cake - sweet, juicy and tender. It can be stored for a rather long time in the refrigerator, on the basis of such a biscuit in Germany cakes with cream are prepared. The recipe is from the Guests on the Doorstep! Category, since usually all the ingredients are in the refrigerator, and it takes less than an hour to prepare the dough and pastries.

The snow has not yet melted completely, and the restless owners of suburban areas are already in a hurry to evaluate the front of the garden work. And there is really something to do here. And, perhaps, the most important thing that you need to think about in early spring is how to protect your garden from diseases and pests. Experienced gardeners know that it is impossible to let these processes drift, and delaying and postponing the processing time for later can significantly reduce the yield and quality of the fruit.

What is more useful: olives or olives? If this is the same thing, is there a difference? How caloric are they, composition, types, health benefits, harm and contraindications.

The content of the article:

Oliva is a long-lived tree of the olive family, which can last about 2000 years. This powerful beautiful tree, revered at all times, personifies a symbol of wisdom, maturity and nobility. Wreaths of olive branches were planted by the ancient Greeks to the winners of the Olympic Games. Currently, the cultural form of the tree is grown in the countries of North and South America, Asia Minor, North-West Africa, Australia, East Asia, and, of course, in the Mediterranean.

What is the difference between olives and olives?

Both olives and olives grow on the same tree. Term "Olives"  used only in Russia and Ukraine, in other countries they are called olives.

The color of olives depends on their maturity. If they are torn green, then, as a rule, they have not yet ripened (such fruits contain less oil, they are harder). If the fruits are left on the tree until fully ripened, then they form a dark purple color and a wrinkled appearance. But in our stores, those that black olives, as a rule, were collected still green, and then with the help of chemistry and a special procedure they are made dark (read more on this later). Real ripe dark-violet olives without dye (E579 iron gluconate) are much more expensive than their painted counterparts. So, I advise you to buy either green olives or large ones, slightly wrinkled with a purple tint, they will benefit.

If the fruits are green, then we call them olives  (they go for conservation) if - black - black olives  (go to the production of oil) - that’s the whole difference.

How to collect:  green fruits are removed from the trees manually, and then placed in special baskets. Ripe crumbling berries are collected in small nets located under each tree.

All fruits are sorted by size, then they are already placed in large containers with a solution of caustic soda to eliminate the characteristic bitterness.

How do they turn black (artificial color - chemical treatment):  the berries are poured into special containers and supply oxygen, which causes their oxidation. The process lasts 7-10 days, as a result they turn black, have a specific aftertaste and a soft consistency. The production of green olives does not go through the oxidation process. They are placed in brine, with each manufacturer adding their own spices and seasonings. Subsequently, the product is stored in special plastic barrels with a capacity of 10 tons, underground.

The chemical composition of olives and calories

The fruits are not only tasty, but also nutritious, thanks to the fibrous structure they are easily absorbed by the body. Rich in B vitamins (thiamine, niacin, pantothenic acid,), folic acid, vitamin E, K, choline (). They contain trace elements: sodium, calcium, potassium (read), magnesium, phosphorus, copper, iron, zinc, selenium, oleic acid.

Calorie canned olives  per 100 g - 145 kcal:

• Proteins - 1.0 g
• Fats - 15.3 g
• Carbohydrates - 0.6 g

Calorie canned olives  100 g - 168 kcal:

• Proteins - 1.4 g
• Fats - 16.0 g
• Carbohydrates - 4.7 g

According to the beliefs of the Mediterranean peoples, the olive does not die, and those who consume its fruits are distinguished by their vitality and endurance. Berries prevent the development of diseases of blood vessels and heart, liver and stomach ulcers. The bones of the olive tree are also edible, as they are fully absorbed in the gastrointestinal tract.

Since ancient times, people believed that they serve as a natural means to maintain male temperament and strengthen potency - it is enough to consume 10-15 fruits per day.

Recent scientific studies indicate the ability of olives to prevent the development of cancer. According to statistics, residents of Mediterranean countries are less likely to suffer from breast cancer, and all thanks to oleic acid - the main component of olives and olive oil.

What is tastier and healthier?

They go on sale only after processing, because fresh berries are inedible due to stiffness and bitterness. They are pickled, salted, stuffed with pepper, lemons, anchovies, capers. On the Russian and Ukrainian markets can be found in canned form, while in Greece you can enjoy the olives of dry salting. Depending on the processing method and maturity, olives are divided into:

1. Green and light yellow - gather before the ripening process;
2. Combined (color from pink to chestnut) - collected in the process of ripening before fully ripened;
3. Black (which we call olives) - harvested after they are fully ripe;
4. Blackened by oxidation (also olives) - collected unripe and, passing through the treatment with oxygen, become black.

In our country, the main supplier of these berries is Spain. The most popular Spanish variety is Manzanilla, Ochiblanco is ideal for stuffing, the Sevillano variety is very large, and Kaserenya is best for preparing canned black olives.

Term "caliber"  used to indicate the amount of olives in 1 kilogram of dry weight. The average caliber is 200/300. The larger the number, the smaller the size of the fruit, and vice versa. So, the inscription 200/300 indicates that 1 kg accounts for at least 200 and not more than 300 berries.

And yet, the more ripe the olives are, the more oil in them. It is famous for the large amount of unsaturated fatty acids necessary to reduce bad cholesterol and maintain the cardiovascular system. Olive oil is better absorbed and therefore so popular in many diets.
Fruits perfectly neutralize toxins, so they are often added to alcoholic cocktails.

Olives are tasty and healthy berries. With their constant use in food, the risk of diseases of a cardiovascular nature and stomach ulcers is reduced. But are all olives equally healthy?

How olives differ from olives

Oddly enough, but they grow on the same tree - olive. Only we call them differently. Olives - the name of green berries, similar to the English word "oil", which means oil. And the name of dark berries - olives is similar to the Russian word oil.

The color of ripe olives ranges from saturated green to dark purple. If in front of you is an olive of black and saturated color, then you should know that it is corrupted. This color can be obtained using additional chemicals.

How to get black olives

The green fruit is actually very bitter. Once upon a time, in order to get rid of the bitter taste, olives were soaked in saline for two to three months. Then they were filtered, and they acquired the usual taste for us. Over time, market volumes grew, and there was a need to produce this product in large volumes.

Everyone wants to see beautiful, black olives on the table and the manufacturer resorts to the next trick. Green berries are placed in a solution of sodium hydroxide. When interacting with oxygen, a chemical reaction occurs, and the olive turns black.

Then the berries settle, and washed with sodium hydroxide. They are poured with brine from salt and spices, iron gluconate is added, due to which the black color of the olive is stabilized. If it is not added, the berries will return to a green light color.

It turns out that we eat the appearance of olives. There are no useful substances in it, and with constant use it only harms our health.

How to avoid fake

1. It is advisable to choose olives in a glass jar. You can see which berries are inside. The brine should be transparent. But the olives should not be uniform saturated black.
2. Examine the cover carefully. If it has rust or a wrinkled jar on it, it means that these olives were stored in the wrong conditions.
3. When choosing olives, look at the caliber that is indicated on the bottom of the can. These numbers indicate how many olives are per kilogram. The average caliber ranges from 180/200 to 260/280. It is better to choose those olives on the banks of which the caliber difference will be the smallest.
4. Read the composition. If only olives, salt, water and spices are indicated in it, this indicates that you have good and high-quality berries. But when added to the composition of lactic acid E 270 and the stabilizer of iron gluconate E 579 know such olives are painted.
5. The pulp of quality berries does not differ from the color of the olive on the outside.

Thanks to these tips, you can choose delicious healthy and natural olives.

Differences between olives and olives. The benefits and harms of olives.

The olive tree in antiquity was very popular. The olive branch was a symbol of wisdom and judgment. Now it is an ordinary tree, the fruits of which are used as food and prepare healthy oil from them. Among our people there are many misconceptions regarding olives.

What are olives and olives?

Olives are the fruits of the olive tree. From the point of view of cooking, these are vegetables, but judging by the principle of botany, these are berries. But all this is not important, since the definition of fruits does not affect their benefits and nutritional value.

The most interesting thing is that many people consider olives and olives different fruits.

This is actually not the case. These are the fruits of one tree.

The concept of "olives" is due to the fact that they make butter from berries.

Ripe olive or olive is dark purple and large in size. She is also shriveled. It is from these fruits that oil is obtained.

Olives are the fruits of the olive tree, only they are not ripe, that is, a little green. If the fruits are harvested earlier, then oil will be able to collect quite a bit. But for pickling and canning, such berries are ideal. Such fruits are smaller and green. They are elastic and not wrinkled.

Olives and olives are one and the same, what is the difference, the difference?

Olives and olives are one and the same, what is the difference, the difference?

There is no difference between the fruits.
  Only in Russia and Ukraine did people come up with the names of olives because of their relationship to olive oil.

In other countries, this name is not used. I call the fruits olives.

These are berries collected from one tree, only in different periods: some are ripe, others are unripe.

Many, seeing black and green fruits on store shelves, believe that black is olives, and green is olives.

This is a gross error. In fact, initially all the berries that are served canned, are characterized by green color. Already in the process of sorting, the fruits are divided into two parts. Less mature - quite tart with a bitter taste give in to staining.

Exactly black olives are obtained by coloring (olives). They are treated with a solution of alkali and iron. This treatment allows you to get rid of a specific bitter aftertaste. Since the reagent is black, then the fruits become dark.

Black olives, which are large in size and wrinkled in skin, are natural and undyed fruits of the olive tree. These are ripe fruits, which are also suitable for obtaining oil.
  They cost an order of magnitude higher than blackened ones. You can easily determine the degree of maturity and the availability of processing olives in appearance.

VIDEO: The difference between olives and olives

The benefits of olives:

• Improve the work of the gastrointestinal tract.  The olives contain a lot of bitterness and terpene compounds. They stimulate the work of the stomach and increase the metabolic rate.
• Contribute to wound healing.  The composition contains substances that increase blood coagulability and are characterized by antibacterial properties. Thanks to this, wounds heal faster.
• Improve women's health.  The composition of the fruits is a huge amount of retinol and tocopherol. These components contribute to the normalization of uterine tone. This increases the risk of becoming pregnant and having a baby.
• Improve the condition of bones.  It is useful for women after 50 years. Due to a decrease in estrogen, the amount of calcium and magnesium in the body decreases. This causes the bones to break. The risk of fractures increases. Olives help make up for potassium, calcium and magnesium deficiency.
• Improve the work of the heart.  The composition of the fruits contains components that expand the blood vessels. This helps reduce stress in the heart.

Harm of the olives:

• May cause diarrhea.  If you have a weak stomach or dysbiosis, do not abuse olives. Otherwise, diarrhea may develop.
• May provoke exacerbation of cholecystitis.  Olives themselves contribute to the release of a large amount of bile. Due to this, chronic cholecystitis can go into acute form.

In fact, the benefits of these fruits are much greater than harm. Therefore, we advise you to enjoy the specific taste of olives.

VIDEO: The benefits of olives

Many people think: "What to take - olives or olives?". Some like the first, others like the second. However, not everyone knows what is what. The people there are many opinions about how these fruits differ from each other.

Some believe that these are fruits that are exactly the same in taste and composition, others think that these are berries of the same tree, which differ in the degree of ripening.

Black and green olives - what's the difference?

Undoubtedly, there is no significant difference between these fruits. Both products grow on the same tree - olive. Their main difference is the degree of maturity. If we observe the ripening process, we can see that green and black fruits grow on the same tree at the same time.

The olives are green and the olives are black. Often olives are popularly called unripe olives. In principle, such a name cannot be considered erroneous.

What is the difference between fruits except color?

It is worth remembering that in addition to color, both products have a lot of other, albeit minor differences. These fruits are distinguished by taste, elasticity, composition and processing method.

Differences of olives from olives:

1. Taste.  Olives are much juicier and richer than olives.
2. Elasticity.  Olives are much harder than olives, since they contain much less oil.
3. Composition.  Both products are saturated with nutrients almost equally, but their chemical composition is slightly different. This fact is fully explained by the fact that these products have a different ripening process.
4. Processing method.  Green fruits undergo longer processing than black ones.

It is important to mention why the fruits of the same tree are named differently. The name "olives" is quite logical, since the tree that bears these fruits is olive. But olives are named for two reasons. Firstly, the olive plant belongs to the Pancake week family. Secondly, from the black fruits make a fairly popular olive oil.

What is tastier and healthier?

As mentioned above, taste differences between these two fruits are present. Among the people there is an opinion that olives are much nicer and tastier.

Taste advantages of olives:

1. They are much softer and juicier.
2. Chew easier and literally melt in your mouth.
3. They leave behind a specific oily aftertaste.

Olives have a caustic and sharp structure, and due to their elasticity it is much more difficult to chew them. Also, green fruits create a tart aftertaste in the mouth. Despite the above facts, there are quite a few supporters of olives who gladly eat this unripe fruit.

If we talk about the benefits of these two products, we can say that both fruits are necessary for the human body and saturate it with many minerals and vitamins. Their main difference is that ripe berries contain more oil and therefore more caloric.

Both products are saturated with organic acids, fiber, protein, calcium, iron, magnesium and potassium. It is the rich component composition that combines both olives and olives into a group of healthy foods for the human body. Eating both black and green fruits will bring many benefits to the body if it is moderate and regular.

The harm of olives and olives

In addition to the advantages, both olives and olives have a number of disadvantages. First of all, these fruits can harm the body if they are consumed excessively or if a product of inadequate quality and artificial processing is selected.

These products may harm the body in the following:

Of course, the above negative facts are not intimidating. If there are no contraindications to the use of the product, and its quality complies with acceptable standards, then neither the olives nor the olives will harm the human body.

How to choose the right

Both green and black berries of the olive tree must meet certain requirements. But choosing a product of the proper quality is not so easy in this case.

Many manufacturers hide the way they process olives and olives, thereby preserving their reputation. However, experienced buyers shared several tricks to help distinguish a fake from a truly worthwhile product.

When choosing olives and olives, you must adhere to the following nuances:

• olives placed in cans are usually not of good quality and have a fairly low cost;
• artificially colored olives necessarily contain iron gluconate (E 579);
• chemical processing olives have a rich black color and shine;
• loose ripe fruits can be tasted, but it must be taken into account that they should not have a bitter-sour taste, but a sweetish one;
• the brine in which the natural olives are located cannot be of a dark shade;
• natural olives do not have glossy gloss, but rather faded;
• when choosing seedless fruits, it is important to pay attention to their appearance, they should not be wrinkled and have an incomplete appearance;
• it is not recommended to buy stuffed olives, as to increase the shelf life, the manufacturer adds stabilizers and flavor enhancers to their composition;
• do not be afraid of fruits that have a purple hue, most likely they were prepared using fermentation technology, which can not be called a drawback.

Unfortunately, this product of inadequate quality is very common. Therefore, if the product of a bona fide manufacturer fell into the hands, then it’s not worth the risk and try other options.

To summarize, we can say that olives and olives are the fruits of one tree and, undoubtedly, have more similarities than differences. Moderate use, both the first and second, is very useful for the human body.

Before buying this product, you should eliminate the presence of contraindications to consumption and take into account the nuances of identifying quality.