Narcissus - food for the soul

Narcissus - food for the soul



Narcissus is one of the most beautiful early flowers. When most plants just wake up after the winter, the narcissus is already pleased with its white-yellow buds.





Narcissus - food for the soul

















Narcissuses are known since ancient times. They were distributed in Iran, Egypt, Rome, Ancient Greece. In Europe the flower was brought from Constantinople in the 16th century. In Russia, daffodils appeared during the reign of Peter I. Narcissus - a long-standing bulbous culture of the family Amaryllis. Many varieties are distinguished, differing in color, shape and size of the flower, stem height, aroma.

Depending on the shape and size of the bud of daffodilsQualify for tubular, coarse-grained, terry, triangular, cycloid-shaped, trapezoidal, poetic, split-crowned. Early varieties bloom in late April - early May, the flowering period is 8-15 days.

For gardening designed miniaturelow-growing varieties, they look good in small groups against the background of shrubs, on alpine slides. The cut is grown high, from 38 cm and above. The varieties of tubular daffodils are very decorative, but they are low-resistant. Large-crowned - hardy plants, amaze with the variety of forms of the flower and the combination of colors.

Propagate flowers with bulbs, they are easyadapt to any soil, but feel better on loams with neutral acidity. Plant the plants in the early autumn on the prepared bed with an interval of 10-12 cm. The plantings are covered with a layer of humus 2-3 cm thick. Caring for narcissi is reduced to regular watering, loosening and feeding.

Remove the bulbs after the leaves turn yellow. The children are separated from the mother bulbs, dried for several days and stored at a temperature of + 18 ° C.