Tasting tour "Taste of Nizhyn cucumber - 2022"
On August 3, 2022, the tasting tour "Taste of Nizhyn Cucumber - 2022" was held for the second time at the Research Station "Mayak" of the Institute of Vegetable and Melon Growing of the National Academy of Agrarian Sciences of Ukraine (Kruty village, Chernihiv Region).
The choice of the theme of the educational event is not accidental. After all, the study of the population of the Nizhyn local cucumber is an integral part of the institution's activities since its foundation.
The scientists from Krutiv told the audience the history of the ancient variety of folk selection - Nizhyn local, the work carried out on preservation, registration in the State Register of plant varieties suitable for distribution in Ukraine, i.e. its official recognition at the state level, the current state of seed production, directions of scientific research with the Nizhyn variety type of cucumber in the institution.
Those present had the opportunity to taste fresh, salted and pickled cucumbers of the Nizhinsky local variety and the newest and promising selection of cucumbers of the DS "Mayak" IOB NAAS (hybrids Jackon F1, Sarmat F1, Enei F1; varieties Nizhinsky 23, Nizhinsky Dar, Gift of Autumn, Optimist, Triumf Nizhynsky; three promising lines of the Nizhyn variety). And also - to compare the taste, in order to be objective and unbiased in conclusions - a number of samples of foreign breeding.
An important area of activity of the scientists of the Research Station "Mayak" of the Institute of Vegetable and Melon Growing of the National Academy of Sciences is the development of recipes and methods of pickling cucumber fruits, in particular, using a wide range of spicy and aromatic plants. So, to date, 4 patents have already been obtained for original methods of salting with the addition of uncommon spicy-tasting crops of our own selection and wild plant species as spicy raw materials. Those present had the opportunity to compare pickles prepared according to both traditional and original recipes.
The varieties of spicy-flavored, spicy-aromatic and delicacy plants created in the institution aroused great interest of those present.
