Ama-gourmet wangempela azazi mathupha nge-coriander, ngoba akuwona wonke umuntu othanda iphunga lakhe elithile. Kepha ama-connoisseurs alesi zinongo ngesasasa engeza kuwo ezitsheni ezahlukahlukene futhi awutshale eduze kweparsley nedill. Ukutshala i-coriander iyonke kucishe kufane nalokho okwashiwo ngenhla, kujwayelekile futhi kujwayelekile kubo bonke, amakhambi abilayo. Lesi sitshalo saminyaka yonke sisatshalaliswa ngembewu futhi sikhula kahle hhayi ezindaweni zokugcina izithombo kuphela, kodwa nasemhlabathini ovulekile ngenxa yesimo saso esibandayo esibandayo.
Imbewu evuthiwe yesitshalo ibizwa nge- coriander - isetshenziswa njengesinongo senyama. Kepha amahlamvu aluhlaza aluhlaza abizwa ngokuthi i-cilantro futhi anezelwa kusaladi. Ezincwadini zesayensi, lesi sitshalo singatholakala ngaphansi kwegama lemifino noma imbewu ye-coriander.
Ukuhlwanyela nini?
Isikhathi sokuhlwanyela imbewu sincike ekutheni uyini umgomo nokuthi yini okudingeka uyithole njengomphumela - i-cilantro noma i-coriander. Ngaphezu kwalokho, indawo okulinywe kuyo nayo ibalulekile. Ku-greenhouse, ukuhlwanyelwa kuqala ekupheleni kukaFebhuwari (kufaka phakathi izithombo), kepha imakhoriyera evame ukuhlwanyelwa ngokushesha emhlabathini ovulekile.
Ungahlwanyela imbewu ngenye yezindlela eziningi:
- ngaphansi kobusika ukuthola i-cilantro ekuqaleni kwentwasahlobo;
- intwasahlobo, ngasekupheleni kuka-Ephreli, ukuthola i-coriander ekupheleni kwehlobo;
- ehlobo - ukuqoqa i-cilantro entsha.
Ukuhlwanyela kwasehlobo okuphindaphindwayo njalo emavikini amathathu kuzonikeza i-cilantro ne-coriander isizini yonke, njengoba isiko likhula ngokushesha okukhulu.
Ungatshala kuphi futhi kanjani?
Uma izinongo zikhule kuphela ngenxa yemifino enamakha, ungahlwanyela imbewu cishe kunoma iyiphi indawo, ngaphandle kokugcotshwa ngokweqile. Kodwa-ke, ukuze imbewu ye-coriander ivuthwe, idinga ukukhanyiswa okuhle. Kulokhu, ukuze kokwehla kuyadingeka ukuthatha indawo enelanga.
Ngokuphathelene nokwakheka kwenhlabathi, unyaka nonyaka ukhula kahle kakhulu kumhlabathi we-loam ne sandy loam nge-acidity engathathi hlangothi. Kungcono ukuthi ubambe imibhede kusukela ekuweni bese ufaka i-humus kanye nomlotha. Kuzoba kuhle ukwengeza ama-20 g nge-1 sq. m. potassium ne-superphosphate, ikakhulukazi uma umhlaba umbi. Ngenqubo yokukhula, izihlahla azivundisi.
Ukuze ikwenze kube lula ukunakekela izilimo nokuvuna, kungcono ukuhlwanyela imbewu emiseleni emide. Amahlathi azokhula aqhakaze, ngakho-ke udinga ukushiya okungenani i-10 cm phakathi kwembewu, futhi okungenani amasentimitha angama-25 phakathi kwama-grooves.
I-coriander edume kakhulu yi-Amber.
Ukunakekelwa kanjani?
Ukunakekelwa kwezitshalo kulula futhi kuqukethe imisebenzi elandelayo:
- Ukunisela njalo. Kubalulekile ukuthi ungavumeli umhlaba ukuba wome ngaphansi kwezihlahla, uma kungenjalo uzoshiya ngemicibisholo.
- Ukususa ukhula kanye nokukhulula.
- Ukucwilisa. Ngezilimo ezigqinsiwe, izihlahla zizokhula zibe buthakathaka nenani elincane lamaqabunga.
I-cilantro eluhlaza kufanele isikwe njengoba ikhula ngaphambi kokuqhakaza kwezihlahla. Imbewu ingavunwa kuphela lapho isivuthiwe ngokuphelele futhi nsundu (ngasekupheleni kuka-Agasti).
