To meet a 100% natural product is now almost impossible. Whatever manufacturers write on the label, the product will be with the addition of preservatives, dyes, thickeners and flavor enhancers.

Making blanks with your own hands from simple and affordable products is a guarantee of quality, taste and 100% natural products. For example, ketchup. Well, who doesn't love him?!

Homemade ketchups are healthy and incredibly tasty. But they also have one serious drawback - they are eaten up very quickly, so if you decide to prepare ketchup for the winter, two or three jars are not enough for you. How to prepare homemade ketchup for the winter, homemade ketchup recipes, read on.

Homemade Ketchup - preparation for the winter or Homemade ketchup recipes

Ketchup is by far the most popular and delicious sauce. Not a single kebab or sausage was complete without ketchup. Ketchup flavored pasta, french fries, meatballs, scrambled eggs and pizza.

My child hates buckwheat, but pouring it with plenty of ketchup, silently wields a spoon.

Great sauce! Well, how not to cook it? Moreover, during the season of fresh tomatoes, ketchup preparation turns into the production of natural homemade sauce for the whole family.

The main thing is to have a suitable correct recipe and things will go with a bang.

So, let's start preparing.

Homemade ketchup "Lecho" - for pasta or meat

Ingredients:

• 3.5 kg tomatoes
• 1 kg red bell pepper
• 3 pcs. onions
• 5 tooth garlic
• 0.5 tbsp. Sahara
• 1 tbsp. l. salt
• 0.5 tbsp. 9% vinegar
• Bay leaf
• dried basil
• spices to taste

Cooking method:

1. Wash vegetables, peel and chop coarsely. Put in a saucepan or ducklings, add spices.
2. As soon as the vegetables give juice, put the pan on low heat and simmer for 1-1.5 hours.
3. Grind the stewed vegetables with a blender and rub through a sieve.
4. Add sugar, salt, pour in vinegar and basil. Simmer the ketchup over low heat for 15 minutes, then add the bay leaf and boil the ketchup to the desired thickness.
5. Pour hot ketchup into dry sterilized jars and roll up. Store in a cool place.

Tomato ketchup "Classic"

Ingredients:

• 3 kg tomatoes
• 0.5 tbsp. Sahara
• 1 tbsp. l. salt
• 100 ml 6% vinegar
• 15 pcs. carnation
• 20 pcs. peppercorns
• 2 tooth garlic
• cinnamon on the tip of a knife
• a pinch of red hot pepper

Cooking method:

1. Cut the tomatoes into pieces and pass through a meat grinder. Pour into a saucepan and put on low heat. Boil the tomato mass in half.
2. Add sugar and salt, simmer for 15 minutes.
3. Mix spices in a bowl and add to ketchup.
4. Cook for another 15 minutes. Then rub the ketchup through a sieve, pour back into the pan and bring to a boil. At the end add vinegar. Arrange the finished ketchup in jars and roll up.

Spicy tomato ketchup - for fatty meat or barbecue

Ingredients:

• 3 kg tomatoes
• 0.5 kg onion
• 1.5 tbsp. Sahara
• 2 tbsp. l. dry mustard
• 1 tbsp. 9% vinegar
• Bay leaf
• black peppercorns
• juniper berries
• salt to taste

Cooking method:

1. Chop the tomatoes with onions, boil over low heat and pass through a meat grinder. If there are seeds left in the tomato mass, then it is better to rub it through a sieve.
2. Heat vinegar, add spices and boil. Cool the marinade and add to the tomato mass.
3. Put on fire and reduce by half. Season with sugar, salt and mustard. Simmer ketchup for about 15 minutes, stirring constantly.
4. Pour into sterilized jars and roll up. Homemade ketchup for the winter is ready!

Those who have already tried homemade ketchup will agree with me - this is the most delicious sauce! Hurry up to make homemade ketchup for the winter! In winter you will be very happy!

Bon Appetit! I look forward to your feedback and recipes.

Good luck and health to you!

Always yours, Alena Tereshina.

Various sauces and gravies bring some variety to ordinary dishes. But often, in order to save time, many housewives prefer to use ready-made mixtures, such as mayonnaise or ketchup, buying them in a store. But after all, in the summer, especially with a plentiful harvest harvested in the country, you can make mouth-watering natural sauces from vegetables yourself. Cook with tomatoes! Any recipe is based on a long gradual process of boiling fruits to the desired density. Then the mixture is mixed with various spices to give a special, distinct taste and aroma.

How to cook homemade tomato ketchup in the classic way?

Preparation:

Homemade tomato ketchup "Chinese"

Boil 1.5 kg of ripe (even overripe) tomatoes, stirring occasionally. Wipe the mass first through a colander, then through a sieve to remove seeds, peel and hard veins. Put 0.5 tsp in a linen bag. dry ground cloves, 2 crushed garlic cloves and 3 tsp. cinnamon. Boil the juice along with seasonings over low heat, half covered with a lid. When the mixture thickens a little, pour in 1 incomplete tbsp. l. coarse salt and 2 incomplete glasses of sugar. Remove the bag of spices for 5-10 minutes. until ready and pour in 1 incomplete glass of 6% vinegar. Such homemade tomato ketchup can be prepared for the winter or consumed immediately, stored in the refrigerator. When serving, mix the sauce with the prepared mustard.

Is it possible to make thick homemade tomato ketchup in a quick way?

So that the consistency of the sauce is not liquid, a variety of ingredients are introduced into the composition of the dish. At the beginning of cooking, chopped onions, garlic, bell or hot peppers, carrots, and apples are usually added. Then the boiled mixture is wiped and brought to readiness, seasoned with spices. At the end of cooking, you can give ketchup a completely new taste and special density if mixed with nuts and pre-fried mushrooms. Before introducing into the tomato mixture, they must be crushed with a blender or meat grinder. Also processed and walnuts. Ketchup is ready after a few minutes of boiling. As a winter preservation, this dish is not harvested. It is used by storing in the refrigerator.

Ketchup and tomato sauce is always better to use only natural. To prepare natural homemade ketchup, you just need to buy ripe tomatoes and use our recipes.

Tomato sauce

• Z l tomato juice with pulp
• 80-100 ml of table vinegar,
• 150 g sugar
• 20 g salt
• 50 g of root parsley and celery,
• 10 g garlic
• 1 - 2 g ground black pepper,
• 0.5 g of cloves and cinnamon.

To prepare the tomato sauce, take very ripe red tomatoes and boil the juice with the pulp. Finely chop the herbs and chop the garlic. Grind them immediately or after boiling in juice. (You can use a metal sieve.) At the end of cooking, add salt, sugar and vinegar. Tie black pepper, cloves and cinnamon in a gauze bag and lower into the mass for 10-15 minutes. before the end of the boil. Pour the mass, boiled down to half of the original volume, into prepared jars and sterilize in boiling water: half-liter - 3-5 minutes, liter - 8-9 minutes.

Tomato sauce with apples

• Z l tomato juice with pulp,
• 500 g sour apple puree,
• 30-50 ml of table vinegar,
• 75 g sugar, 20 g salt,
• 50 g of parsley and celery roots,
• 10 g garlic
• 1-2 g black ground pepper, 0.3 g cloves.

Combine tomato juice with pulp with applesauce, boil. Add crushed roots and garlic, and then spices, salt, sugar, vinegar. For 15 min. before the end of cooking, lower the gauze bag with dry seasonings. Sterilize like tomato sauce (see above).

Kuban sauce

For a liter jar:

• 2 kg of tomatoes,
• 0.5 cups of granulated sugar,
• 1 tbsp. spoon of salt
• 1 onion, 3 garlic cloves,
• 1 tbsp. a spoonful of vinegar essence,
• 15 black peppercorns,
• 25 peas of allspice,
• 20 cloves,
• 0.5 g of cinnamon, 0.3 teaspoon of mustard powder.

Cook from healthy juicy red tomatoes tomato paste. Add finely chopped onion, crushed garlic. Mix the mass and boil to half or a little more. At the end of cooking, add salt, sugar, vinegar essence. Dip spices in a bag for 10 minutes. Pour hot sauce into jars, roll up and sterilize half-liter - 40 minutes, liter - 60 minutes.

French tomato sauce

• 5 kg of tomatoes,
• 500 g onion, 2 heads of garlic,
• 3-4 bay leaves,
• 20-30 g green tarragon,
• Salt, sugar, ground pepper,
• Vegetable oil.

Prepare tomato paste from ripe tomatoes, add finely chopped onion, grated garlic and tarragon greens to it. Drop the spices in the bag at the end of cooking. Pour hot sauce into jars. After letting it cool down a little, add a little vegetable oil on top and roll up. Keep cold.

Macedonian hot sauce

• 10 kg of tomatoes,
• 225 g cucumbers
• 600 g sugar
• 0.5 l of table vinegar,
• 120 g salt
• 30 g red hot pepper,
• 15 g ground black pepper,
• 5 g mustard.

Prepare the tomato sauce by steaming the tomatoes. Wash fresh or pickled cucumbers, pass through a meat grinder (or grate on a fine grater). Combine the sauce with this mass, boil down to 2/3 of the volume, add salt, sugar, hot pepper, mustard. At the end of cooking, add vinegar and dry seasonings (preferably in a gauze bag). Boiling sauce pour into jars. Pasteurize at a temperature of 85-90 ° C half-liter jars - 7-8 minutes, liter - 12-15 minutes.

Thick plum tomato sauce

• 2 kg of tomatoes,
• 1 kg plums,
• 500 g onion
• Salt, sugar, black and red hot peppers,
• 1 head of garlic.

cook tomato puree adding heavily chopped onion to it. Rub the puree through a fine sieve. Peel the plums from the skin and stones, rub the mass through a sieve, boil. Combine the two masses, add crushed garlic, salt, sugar, black and red pepper. Cook over low heat until reduced by 1/3. Spread the paste immediately into jars (sterile) and roll up.

Ketchup with spices

• 5 kg of tomatoes,
• 1 cup chopped onion,
• 160-200 g of sugar,
• 30 g salt
• 1 cup 9% vinegar
• One teaspoon of black pepper, cloves, mustard seed,
• piece of cinnamon,
• 0.5 teaspoon of celery seeds.

Wash the tomatoes, cut, put in an enamel bowl. Peel and chop the onion, add to the tomatoes and steam everything under the lid. Cool the mass, rub through a fine metal sieve and cook again until the volume is halved. Dip dry spices into ketchup in a gauze bag. At the end of cooking, add salt, sugar, vinegar, boil after that for 5 minutes, no more. Ready ketchup is better to bottle and cork immediately.

Ketchup with horseradish

• 2 kg ripe tomatoes,
• 1 tbsp. spoon of salt
• 2 medium sized onions,
• 2 tbsp. spoons of wine vinegar,
• 2 tbsp. spoons of red wine
• 100 g sugar
• 1 teaspoon of ground ginger, cloves and pepper,
• 1 tbsp. l. grated horseradish.

Wash the tomatoes, remove the base of the stalks, peel and chop the onion. Boil tomatoes and onions for 15-20 minutes, then pass through a sieve. Add vinegar, wine, sugar and seasonings and simmer for about 1 hour. Pour into bottles or jars and close.

Ketchup is bliss… You can literally eat anything with it. But here's the bad luck - the more types of ketchup appear in stores, the less likely you are to buy real tomato sauce with spices and seasonings, more and more starch, dyes, and preservatives ... There is only one way out - to cook ketchup yourself. Only in this way will you know exactly what is in your ketchup, and you will cook it according to your own taste. Homemade ketchups have one serious drawback - they are very tasty, so if you decide to prepare ketchup for the winter, you won’t get by with a couple of jars.

The classic tomato sauce-ketchup, described in the 1969 issue of Home Economics, consists of tomatoes, salt, sugar, vinegar, and spices. This is, so to speak, a basic recipe, because now there are a huge number of its modifications, designed for every taste.

Ingredients:
3 kg of tomatoes,
150 g sugar
25 g salt
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 garlic clove
a pinch of cinnamon,
on the edge of a sharp knife red pepper.

Preparation:
Finely chop the tomatoes, put in a saucepan, put on fire and boil down by a third, without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Put spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and rub through a steel sieve or colander. Put it back in the pan, bring to a boil, pour in the vinegar and arrange in sterilized jars. Roll up.

Ingredients:
6.5 kg of tomatoes,
10 g garlic
300 g onion
450 g sugar
100 g salt
¼ tsp cinnamon,
½ tsp mustard,
6 pcs. cloves,
6 pcs. peppercorns,
6 pcs. allspice peas,
40 ml 70% vinegar or 350 ml 9%.

Preparation:
Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can remove the seeds if someone does not like them in the sauce: scrape out the seed chambers with a spoon and put them in a sieve standing over the pan. Juice will flow into the bowl. Put chopped tomatoes there and chop everything with a blender (or pass through a meat grinder). Just chop and onion, garlic, spices grind in a mill. Combine all ingredients except vinegar, salt and sugar in a saucepan, put on fire. Add a third of sugar and boil the mass by 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.

Ingredients:
3 kg of tomatoes,
500 g onion
300-400 g of sugar,
2 tbsp mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 black peppercorns
3-4 juniper berries,
salt.

Preparation:
Cut the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, wipe through a sieve. Heat vinegar, put spices in it, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then decompose hot into sterilized jars and cork.

Ingredients:
5 kg of tomatoes,
1 cup chopped onion
150-200 g of sugar,
30 g salt
1 cup 9% vinegar
1 tsp black peppercorns,
1 tsp carnations,
piece of cinnamon,
½ tsp ground celery seeds.

Preparation:
Cut the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, wipe through a sieve. Pour into a saucepan, put on fire. Put the spices in a gauze bag and lower into the boiling tomato mass. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag with spices, pour into sterilized bottles or jars, cork.

Ingredients:
3 kg of tomatoes,
10-15 large garlic cloves,
1 cup of sugar,
1 tbsp with a top of salt,
10 fleshy peppers,
1-3 pods of hot pepper (to taste) or 1 tsp. ground cayenne or chili pepper.

Preparation:
Grind tomatoes, sweet and hot peppers (pass through a meat grinder or chop with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce the heat to a minimum and boil for 40 minutes. 10 minutes before the end of cooking, add garlic, passed through a press. Arrange in sterilized jars, roll up.

Ingredients:
500 g tomatoes,
500 g onion
1 kg of multi-colored sweet pepper,
2 large hot peppers,
100 ml of vegetable oil
1 cup 9% vinegar
½ cup sugar
1 tsp salt,
7 cloves of garlic
7 black peppercorns,
7 peas of allspice.

Preparation:
Grind tomatoes, onions, sweet and hot (together with seeds) peppers (meat grinder or blender). Put the resulting mass on fire, bring to a boil, reduce heat to a minimum and simmer for 30 minutes, stirring occasionally. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil until desired thickness, stirring constantly. Arrange hot in sterilized jars, roll up.

Homemade ketchups are prepared not only from tomatoes, they are added with apples, herbs, plums, sweet bell pepper… All this makes it possible to prepare a wonderful sauce for a variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:
10 large fleshy tomatoes,
4 sweet apples
1 tsp ground black pepper (no slide),
½ tsp ground cinnamon,
1 tsp ground nutmeg (without a slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp 9% vinegar,
3 large cloves of garlic.

Preparation:
Cut the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Cut the apples, also stew until soft under the lid and rub through a sieve. Combine the tomato and apple puree in a saucepan, put on a slow fire and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar, chopped garlic, boil for another 5 minutes and immediately arrange in sterilized jars. Roll up.

Ingredients:
2 kg ripe tomatoes,
500 g sweet pepper,
500 g onion
1 cup of sugar,
200 g olive oil,
1 tbsp ground black pepper,
1 tbsp dry mustard,
salt to taste.

Preparation:
Grind all the ingredients in a meat grinder or blender, mix, add spices and simmer for 2 hours, stirring occasionally. Arrange in sterilized jars, roll up.

Ingredients:
5 kg of tomatoes,
10 sweet feathers tsev,
10 bulbs
2.5 cups of sugar
2.5 tbsp salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice peas,
10 pieces. cloves,
½ tsp cinnamon,
½ tsp chili pepper,
½ tsp ground paprika,
½ tsp ginger,
1 tbsp starch (if necessary).

Preparation:
cut vegetables large pieces, put in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to a minimum and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, the remaining spices and boil to the desired density over low heat. If necessary, add starch diluted in ice water. Remove from heat, pour in vinegar. Pour into sterilized jars, roll up. Store in a cold place.

Ingredients:
5 kg of tomatoes,
3-4 bulbs
3 sweet peppers
2 tbsp salt,
300 g sugar
100-150 ml 9% vinegar,

½ tsp ground red pepper,
a little cinnamon
greenery.

Preparation:
Cut the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Bell pepper peel, chop and also add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and pass through a sieve. Put on fire again, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens into a bundle and lower into the tomato mass. Boil again for 3 hours to evaporate the liquid. Arrange hot in sterilized jars, roll up.

Ingredients:
2 kg of tomatoes,
2 large onions
100 g sugar
1 tbsp salt,
1 tsp ground black pepper,
1 tsp ground ginger,
1 tsp ground cloves,
2 tbsp dry red wine
1 tbsp fresh grated horseradish
2 tbsp wine vinegar.

Preparation:
Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. 20 minutes before the end of cooking, add horseradish, and 5 minutes before the end - vinegar. Arrange hot in sterilized jars, roll up.

Ingredients:
2 kg of tomatoes,
1 kg plums,
500 g onion
1 head of garlic
1 tsp black pepper
1 tsp red pepper,
salt, sugar to taste.

Preparation:
Cut the tomatoes, steam them in a saucepan under a lid over low heat, wipe through a sieve. Remove pits from plums, steam and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, boil down by a third. Pour hot into sterilized jars, roll up.

As you can see, homemade ketchups can be prepared most different ways. Good luck preparing!

Larisa Shuftaykina

Salad, as the earliest and unpretentious green culture, has always been held in high esteem by gardeners. Most summer residents usually begin spring plantings with sowing lettuce, parsley and radish. Recently, the desire for a healthy diet and a large selection of greens in supermarkets make gardeners think about which of these plants can be grown in their beds? In this article, we will tell you about nine of the most interesting, in our opinion, types of salad.

Carrots come in various colors: orange, white, yellow, purple. Orange carrots are dominated by beta-carotene and lycopene, the yellow color is due to the presence of xanthophylls (lutein); white carrots are high in fiber, while purple carrots contain anthocyanin, beta and alpha carotenes. But, as a rule, gardeners choose carrot varieties for sowing not by the color of the fruit, but by the timing of their ripening. We will talk about the best early, medium and late varieties in this article.

Recommend Enough easy recipe pie stuffed with delicious chicken and potato filling. Open Pie with Chicken and Potatoes is an excellent hearty dish that is perfect for a hearty snack, it is very convenient to take a couple of slices of these pastries on the road. The cake is baked in the oven for one hour at 180 degrees. After that, lay it out on a wooden surface, after releasing it from the mold. It is enough to slightly cool the baked goods and you can start tasting.

The long-awaited spring for many indoor plants is the start of an active growing season, and for most, the return of their decorative effect. Admiring young leaves and emerging shoots, one should not forget that spring is also a great stress for all indoor plants. Sensitive to changes in conditions and versatile, all indoor crops are faced with much brighter lighting, changes in air humidity and temperature conditions.

You can easily prepare homemade Easter cake with cottage cheese and candied fruits, even without any pastry experience behind you. You can bake Easter cake not only in a special form or in a paper mold. For the first culinary experiences (and not only) I advise you to take a small cast-iron frying pan. The cake in a frying pan will not turn out as high as in a narrow form, but it never burns and always bakes well inside! Yeast curd dough turns out to be airy and aromatic.

It is also interesting in that its fruits (pumpkins) are used for food by young, not ripe (greens). This means that there is no need to wait for the harvest to ripen, and from late spring to autumn you can have fresh vegetables on the menu. It is better to grow varieties and hybrids of zucchini that are resistant to diseases and to changes in weather conditions in your beds. This eliminates unwanted processing and allows you to harvest in any weather. It is about such varieties of zucchini that will be discussed in this article.

In the middle lane, April is the time when the first flowering of plants begins in gardens and parks. The invariable soloists of the spring that has come into its own are bulbous primroses. But even among ornamental shrubs you can find those that will delight you with fragrant flowers that enliven a still inconspicuous garden. The main riot of flowering ornamental shrubs falls on the month of May, and most of them, as a rule, bloom in mid-May.

Salad "Uzbekistan" with green radish, boiled meat and eggs is a classic dish of Uzbek cuisine, known to many since the days of the USSR. In any Uzbek restaurant for a snack, you could order this unpretentious, but very tasty salad with meat and radish. If you have never cooked this dish before, I advise you to try it - you will like it and fall into the favorite category! You can diversify the taste a little and add finely chopped cilantro, parsley and a pod of red chili pepper.

We are offered such a huge number of different preparations that, at times, even an experienced summer resident can get confused in the choice of a particular fertilizer. In this article, we invite the reader to get acquainted with WMD - a complex granular organomineral fertilizer of prolonged action, which compares favorably with other modern complex fertilizers. Why WMD is the best nutrition you can offer your plants and how does it work?

The group of medicinal plants that have a general calming (sedative) effect includes a large number of aromatic herbs and shrubs. When used correctly, teas and infusions from these plants help to cope with stressful situations, improve mood, eliminate or reduce nervous overexcitation. In this article, we will talk about the nine most interesting, in our opinion, medicinal plants that can be grown on the site without much difficulty.

Aroma is not the most important and not at all associated with orchids trait. But in some species and individual varieties, the smell is a significant addition to their main "image". Favorite sweets, confectionery and spicy flavors are not uncommon among orchids. Vanilla aromas or more original spicy notes make the delightfully bright flowers even more exotic. And you can choose spicy fragrant orchids from both popular and rare species.

Easy pear and walnut muffins - sweet, juicy and delicious! The homeland of muffins is considered to be Great Britain and America. In England, such cupcakes are made from rich yeast dough, in America from butter yeast-free dough, which is loosened with baking soda or baking powder, or both at the same time. The basic muffin recipe looks something like this: 200 g flour, 200 ml milk or kefir, 100 g eggs, 100 g butter, baking powder and soda.

What does it take to get a good potato crop? Many gardeners will say - good seed material, fertile soil, timely watering and top dressing. But there is one negative factor that can significantly reduce the potato yield, despite the fulfillment of the above conditions - weeds. On plantations overgrown with weeds, it is not possible to get a rich potato crop, and reusable weeding is one of the most time-consuming procedures in crop care.

Some of the summer residents are lucky, and they acquire an estate with several adult sprawling trees that create shade and cozy corners. But our new dacha had practically no such plantings. And the half-empty area behind the chain-link mesh turned out to be completely open to prying eyes. Therefore, this interesting design was born, which meets the specific requirements of our family. I think our experience in building a multifunctional support for plants will be of interest to you.

Today we will talk about the annual variety "Amore Mio". In 2016, the petunia "Amore Myo Orange" received the gold medal of the International Association of Breeders, Traders and Producers of Flower Crops. The plant grows up to 25 cm in height. The bush looks like a ball, which is densely strewn with bright fragrant flowers up to 6 cm in diameter. Does not set seeds. Petunia "Amore Mio" is used for vertical and horizontal gardening.