Ukunambitheka okungajwayelekile kokuhlaza okuhlaza okunikeza izitsha iphunga elicwengekile, ukucwazimula kanye nemvelaphi. Ngeshwa, ihlobo liyaphela futhi omama bendlu abanengqondo bacabanga ukuthi bangawalungiselela kanjani amakhambi ebusika, belondolozela ukunambitheka kwabo kwasekuqaleni. Kunezindlela eziningi zokuthi ungakwenza kanjani lokhu kangcono. Kodwa izindlela zokupheka ezifakazelwe kuphela ezifanelwe ukwethenjwa ngabapheki abahlakaniphile.
Ukuvunwa kwezinongo zesizini kususa isidingo sokuthenga amakhambi akhule kuma-nitrate ebusika.
Isikhathi esifanele sokuvuna
Abaningi bajwayelana neqiniso lokuthi uma ebengenaso isikhathi, ubesephuzile. Lokhu kunjalo ikakhulukazi ekuvuneni. Ungabi nesikhathi sokuqoqa ama-sitrobheli, kuzokubola. Uzophuthelwa isikhathi ngama-apula, akukho okuzoqoqwa. Futhi kuthiwani ngezinongo? Kunini lapho kungcono khona ukuqoqa amakhambi ebusika ukuze uthole umkhiqizo wekhwalithi. Cabanga ngezeluleko zochwepheshe.
Ngokusho kochwepheshe, izitshalo ezi-spice zivunwa ngaphambi kokuqhakaza. Ngalesi sikhathi, amahlamvu athambile kakhulu futhi aqukethe inani elikhulu lezinto ezinempilo. Ngempela, ngesikhathi sokuqhakaza izimbali, amakhambi aqondisa amabutho awo ekuthuthukisweni kwezimbali. Futhi emva kwalo, balahlekelwa iphunga labo futhi bathola ukunambitheka okubabayo.
Ngaphambi kokulungiselela amakhambi abilayo ebusika, kufanele uzitholele amaphuzu alandelayo:
- isikhathi sezimbali;
- izimo zezulu;
- isikhathi sosuku;
- uhlobo lwesitshalo (minyaka yonke, ngonyaka);
- indlela yokuthenga.
Njengoba wonke amakhambi ehlukile, kusho ukuthi ngamunye unesikhathi sawo sezimbali. Ukubheka okulula kuzosiza ekuboneni ukuthi futhi kanjani ukulungisa amakhambi ebusika futhi nini. Ake sibheke eminye yayo:
- UParsley Lesi sitshalo se-perennial silungele ukuvunwa lapho amahlamvu avuthiwe akhula.
- Cilantro. Izinongo ezinamakha ziqoqwa ngokushesha lapho nje izihlahla zifinyelela ku-12 cm ukuphakama.
- I-Basil (oregano). Maphakathi nehlobo, lesi sitshalo sikulungele kakhulu ukuvuna.
- Rosemary. Ensimini yezinsimbi eziseningizimu bavuna kaningana phakathi nonyaka.
- Iminti Iqhakaza ngasekupheleni kukaMeyi, ngakho-ke kubalulekile ukuthi ungaphuthelwa umzuzu.
- UMelissa. Kuhle ukukha maphakathi no-June ngaphambi kokuba kuqhume amahlumela.
Kusetshenziswa imihlahlandlela efanayo lapho amakhambi eqoqwa ukomiswa. Kuhle ukukwenza lokhu ekuseni kakhulu ngemuva kokuhwamuka komswakama. Abanye basika imifino kusihlwa lapho amazolo engakaveli otshanini. Ngenxa yalokhu, ngeke kube khona ukungcola nothuli phezu kwabo. Le ndlela isetshenziselwa ukuvuna i-marjoram, i-sage, i-thyme ne-dill. Ukuze ulondoloze izakhiwo ezizuzayo nephunga lezinongo, zomiswa ngokwemvelo.
Ungawalungiselela kanjani amakhambi abilayo ebusika: amathiphu awusizo nezindlela zokupheka
Indlela elula yokugcina izakhiwo ezizuzisayo zokuluhlaza ngukuthi ufafaza ngosawoti. Isetshenziselwa amakhambi anjalo athandwayo:
- dill;
- i-basil;
- irosemary;
- thyme
- i-sage.
Ngenxa yezakhiwo zikasawoti ezilondoloziwe, izitshalo zigcinwa kuze kufike isivuno esisha. Ngaphezu kwalokho, ochwepheshe be-Culinary basebenzisa le ngxube njenge-flavour yokunambitha inyama nezitsha zenhlanzi.
Ukulungiselela imifino ebusika ngosawoti, kufanele unamathele emgomweni oyisisekelo: amagremu angama-200 kasawoti afakwa ku-1 kg yamakhambi. Futhi bakwenza ngokulula:
- usawoti uthululelwa ngaphansi kwesitsha;
- ukusabalalisa imifino ekhethiwe;
- ukunyathela ungqimba;
- futhi embozwe ngosawoti.
Ukulungiselela, itafula elijwayelekile noma usawoti wolwandle kufanelekile.
Ingaphezulu lomkhiqizo limbozwe ngokuphelele ngesibambiso. Ngemuva kwalokho, isitsha simbozwa futhi sigcizelelwa inyanga. Gcina egumbini elipholile.
Indlela ethandwa ngokulinganayo ukulondolozwa kwamakhambi ebusika. Le ndlela ilungele izitshalo ezinjalo:
- dill;
- ulethisi;
- fennel;
- iparsley.
Yize utshani obukheni bungenawo amavithamini amaningi, angagcinwa noma kuphi. Umkhiqizo ulungiselelwe ngendlela ye-classical, usebenzisa isilinganiso: nge-1 kg yamakhambi, amagremu ayi-100 kasawoti, ilitha eli-1 lamanzi ahlanzekile. Amathini amakhekhe afakwa emiphongolweni noma endaweni yokubhula. Esikhathini esibandayo, imifino ifakwa ezitsheni ezishisayo nasezitsheni eziseceleni, zinikezwe ngenyama, inhlanzi kanye namasaladi.
Ukuvuna i-fennel yasebusika - isihlobo esiseduze se-dill, kufaka phakathi imisebenzi enjalo:
- okokuqala, amagatsha aqobileyo wesitshalo ayaqoqwa;
- faka esitsheni bese ugcwalisa ngamanzi ukuze uthuli nokungcola okulele ngemuva kuxazululwe kube phansi;
- wageza imifino ngaphansi kwempompo;
- omiswe ngokusabalala kwithawula lephepha;
- fackel isitaki ezitsheni;
- uthele amanzi abilayo;
- i-plug tin lids.
Indlela efanayo isetshenziselwa ezinye izinhlobo zezitshalo ezibabayo ezikhula ekhishini lasehlobo.
Isithako esimnandi ebusika kusuka kumakhambi
Ukuze ngenkathi ebandayo kube khona imifino etafuleni, abapheki abahlakaniphile balungiselela ukosa kuyo ehlobo. Inqwaba yezinongo ikuvumela ukuthi uzame izindlela ezahlukahlukene zokuxhuma ama-connoisseurs ngalolu daba. Cabanga ngabathandwa kakhulu kubo.
Isinongo saseMpumalanga - i-cilantro
Ungalungisa ukuthambisa kwasekuqaleni imifino ebusika kusuka kumikhiqizo elandelayo:
- i-cilantro;
- ulamula
- uwoyela wemifino;
- ikhoramu;
- hops-suneli;
- usawoti.
Inqubo yokupheka:
- geza ngokucophelela amagatsha e-cilantro;
- yomile emathawula wephepha;
- amaqabunga ahlanzekile asikwa abe yimichilo;
- oluniselwe ujusi kalamula nezinongo;
- ugoqe izandla;
- engeza uwoyela wejongilanga;
- ugcwele izimbiza.
Ukuthathwa kwesembozo kumbozwe ngezembozo zenayiloni bese kugcinwa egumbini elibandayo noma esiqandisini.
Basil ngokuhlanganiswa namantongomane
Njengoba ukuvuna imifino ebusika ekhaya kungadingi amakhono akhethekile, omama abaningi basendlini balungiselela izinketho ezahlukahlukene zenkathi enjalo. Abalandeli be-basil banikela ukwenza izibiliboco zezithako ezilandelayo:
- iziqaqa eziningi ze-basil;
- ama-walnuts;
- amafutha e-olive;
- ugarlic
- usawoti.
Imifino ehlanziwe ichotshozwa usebenzisa i-grinder yenyama. Ama-walnuts akhonjiwe, aqhekeka (ngesandla) futhi ahlanganiswa ne-gruel eluhlaza. Amafutha omnqumo, usawoti kanye negalikhi kufakwa kulesisindo esiphumela. Zibekwe ngaphandle izimbiza futhi inzalo cishe ikota yehora.
Ngakho-ke lokho kubumba akuveli esiqongweni sezithelo, kuthululelwa ungqimba lwamafutha zemifino.
I-infusions kawoyela kumakhambi
Ukucebisa umzimba ngamavithamini ebusika, abapheki abanolwazi balungiselela zonke izinhlobo zezicubu zomzimba. Ukuze wenze lokhu, sebenzisa izitshalo zomdabuko zendabuko ezivela engadini:
- i-basil;
- peppermint;
- tarragon;
- irosemary;
- okuyisidina;
- thyme
- marjoram.
Amafutha amakha amakha kumakhambi angalungiswa emahoreni amabili kuphela. Ukuze wenze lokhu, thatha amagatsha amaningi aluhlaza okotshani, isitsha esihle namafutha. Okokuqala, utshani bugezwa kahle. Ngenkathi isomile, fudumeza uwoyela phezu kokushisa okuphansi. Okulandelayo, uthele izimbiza zotshani obabelwe, uvale isivalo. Faka egumbini elibandayo kude nokukhanya kwelanga cishe izinsuku eziyisikhombisa. Umkhiqizo ophelile ungeziwe emafutheni emifino lapho kuthosiwe imifino noma imikhiqizo yenyama.
Indawo yokukhosela ethembekile
Kuyasiza ukuba amakhosikazi asemakhaya ahlakaniphile akwazi ukuthi angawagcina kanjani amakhambi ukuze engezwe ezitsheni ezinephunga ubusika bonke. Ngemuva kwakho konke, izitshalo ezomile zingabamba umswakama, uthuli, iphunga, nezinye izinto eziyingozi kwesinye isikhathi. Ngenxa yalokhu, bazolahlekelwa inani labo, baphenduke i-hay ezejwayelekile imfuyo. Akekho umuntu ongathanda ukuzwa ukudumazeka okunje. Ngakho-ke, ukunamathela emithethweni elula, ungakuvimbela lokhu.
Izinongo zibekwa kahle kakhulu esikhwameni sikotini, izimbiza noma emabhokisini amakhadibhodi. Gcina umkhiqizo ngokukhethekile endaweni enomoya omuhle. Imifino ekheniwe igcinwa kahle kakhulu engaphansi. Futhi inguqulo enosawoti isiseqandisini. Ama-tincture ka-oyela "bukhoma" ku-pantry izinyanga ezingekho ngaphezulu kwe-2. Ama-greens afrizi azogcina izakhiwo zawo kuze kuqale isizini entsha. Ukusebenzisa izeluleko ze-connoisseurs, indlela ebusika yabapheki abahlakaniphile izoletha injabulo nokwaneliseka.
