Izakhamizi zasehlobo ezijwayele ukusebenzisa yonke inkathi efudumele emhlabeni wazo, zishoda impela imibhede ebusika. Kodwa abalimi be-inveterate ngisho nangezinsuku ezibandayo nezibandayo efulethini elijwayelekile bathola okuthile abakuthandayo. Ngemuva kwakho konke, uma ufisa, ungakhula amakhambi amasha efasiteleni noma kuvulandi. Ukuze wenze lokhu, udinga ukwazi izimfihlo zokuphoqa izitshalo ukuba zidle imifino, okungukuthi, izindlela zokuthonya izilimo ezahlukahlukene eziqala ukukhula nganoma yisiphi isikhathi sonyaka.
Imithetho emi-5 eyisisekelo yokukhula imifino ebusika
1. Emuva ezinyangeni zasekwindla, udinga ukunakekela ukutholwa kokutshala izinto zokutshala. Kufanele kube ngaphandle kokulimala futhi kube nempilo ephelele. Lapho uthenga izinto zokusakazwa kwinethiwekhi yokusabalalisa noma emakethe, hlola ngokucophelela ikhophi ngalinye.
2. Zonke izinto zokutshala kumele zigcinwe endaweni epholile noma epholile noma engaphansi. Ngaphambi kokusebenzisa, kufanele uphinde wenze ukuhlolwa okuphelele kwazo zonke izitshalo zezimpande kanye nama-rhizomes bese uhlela owonakele.
3. Izitshalo ezitshaliwe kufanele zigcinwe egumbini elipholile kodwa elimnyama kuze kugxile ngokuphelele. Ukunisela kunconywa kuphela ngamanzi afudumele.
4. Ngenkathi yokwakhiwa nokuqoqwa kokutshala okuhlaza, izitshalo kufanele zibe sendaweni enomoya omncane. Ukunisela kufanele kube ngokulinganiselayo, kepha kuvame.
5. Ukuze amavithamini abe ngama-greens abe etafuleni lakho bonke ubusika, udinga ukutshala izithombo zezimpande ze-distillation izikhathi ezi-2 ngenyanga, njalo ngezinsuku eziyi-15. Owokuqala ukutshala izilimo ezilingana nezincane, bese konke okunye.
Ukuphoqelela i-parsley ne-celery
Izitshalo ezimpande nama-rhizomes alezi zitshalo ayakwazi ukukhiqiza uhlaza oluningi ekhaya, ngoba zibhekwa njengezitshalo ezingenathemba. Izinhlobo zomsuka zizothokozela ngama-greens izinyanga eziningana, kepha ngamanani amancane. Izinhlobo ezingamaqabunga zikhiqiza inani elikhulu lokuluhlaza, kodwa isikhathi esifushane kakhulu.
Imvamisa kakhulu izinsalela ezincane kunazo zonke ezisele zokutshala impahla. Yize wonke umuntu azi ukuthi uzotshala, uzovuna. Ngakho-ke, izakhamizi zasehlobo ezinolwazi zelulekwa ukuba zishiya izitshalo ezimpande zokususa kwezinhlama ezinesisindo esingama-30 kuye kwangama-80 amagremu (iparsley) kanye nama-gramu ayi-60 kuye kwangama-200 (isilimo esidliwayo esinamagatsha anamanzi).
Ukuphoqelelwa kwama-greens kungaqala kunoma iyiphi inyanga, kepha kungcono lapho ukukhanya kwemini kuqala ukwengeza. NgoFebhuwari noma ngoMashi, isikhathi esifanele kunazo zonke, futhi kwezinye izinyanga, kuzokhanywa ukukhanya okwengeziwe kwezitshalo.
Zonke iziqukathi ezizosetshenziselwa ukutshala izilimo zezimpande kumele zivele zigeziswe kahle futhi ziphathwe ngesisombululo esibuthakathaka se-manganese. Izimbobo zamanzi kanye nobubanzi bokudonsa kuyadingeka. Ngemuva kwengqimba yobumba olwandisiwe, kuyadingeka ukuthulula ungqimba oluncane lwesihlabathi, nangemva kokuba i-humus noma umhlabathi we-peat.
Usayizi wamabhodwe kufanele okungenani abe amasentimitha angama-25-30 ukuphakama nendawo okungenani amasentimitha angama-20. Ungqimba lomhlabathi wokutshala imifino yezimpande ye-parsley cishe amasentimitha ayi-15. Babekwe engxenyeni enkulu ngokuqondene nenhlabathi. Umsila omude ungafushaniswa.
Izimpande zeParsley zifafazwa ngenhlabathi cishe ngokuphelele, kusale cishe isentimitha elilodwa lekhanda ngaphezulu. Ngokushesha nje emva kokutshala, kunconywa ukuthambisa okuningi ngamanzi afudumele.
Izidingo zokutshala uCelery ziyefana ngaphandle kosayizi wezinga lokutshala. Imbiza ye-celery kufanele ibe ngamasentimitha angama-20-25 ukuphakama, futhi ngamasentimitha angama-50 ukuphakama.
Imithetho yokunakekelwa kwe-parsley ne-celery
Ngokushesha nje lapho into yokutshala itshalwe emabhodweni, ungagijimeli ukuyifaka efasiteleni ngokukhanya okukhanyayo. Ezinsukwini eziyishumi kuya kweziyishumi nanhlanu, izitshalo kumele zimpande ezimnyama futhi zipholile. Izinga lokushisa elithandekayo lokwenza isilimo esidliwayo esinamagatsha anamanzi lifinyelela kuma-degree Celsius ayi-10, naku-parsley - ama-degrees ayi-12-13.
Esigabeni sokuqala sokukhula kwe-rooting, ukunkcenkceshelwa akunconywa, ngaphandle kokunisela okukodwa ngokushesha ngemuva kokutshala. Umswakama owengeziwe ungadala ukubola kohlelo lwezitshalo olungakakhuli kahle. Ngendlela, isitshalo sezimpande singaletha umphumela ofanayo ujule kakhulu.
Ukuvela kwama-apical buds isikhathi esihle sokudlulisela izitshalo kukhanyise ama-sill egumbini lokushisa elinomoya lama-degrees Celsius angama-18-20. Kusukela ngalesi sikhathi, ukuthambisa kwezitshalo kuqala.
Umoya omile nokushisa kwegumbi okuphakeme kubhekwa njengengamukeleki, ngoba lokhu kuzothinta kabi ukukhula kwama-greenery. Ukuphefumula njalo nokugcina izinga lokushisa lingaphansi kwezimo ezinhle zokuphoqa i-parsley ne-celery.
Ukuchelela ngendlela efanele kubaluleke kakhulu. Amanzi okunisela kufanele abe okungenani ama-20 futhi angabi ngaphezu kwama-25 degrees. Ukunisela kufanele kwenziwe kuphela enhlabathini, hhayi ngemifino noma ezimpandeni. Ngaphandle kwalokho, izingxenye ezimanzi zesitshalo zingaqala ukubola. Ebusika, inani lamanzi lohlelo lwempande kufanele libe lincane, futhi ukushintshana komoya kufanele kube phezulu.
Ukukhula okuluhlaza okuhle kusatshalwa ngokugqoka okuphezulu okufika ngesikhathi ngendlela yamanyolo we-liquid herbal (ngokuya ngamaqabunga awile ezitshalo ezifuywayo) noma kutholwe amalungiselelo akhethekile. Isibonelo, i-superphosphate noma i-fertilizing "Okuhle".
Ukuvunwa kokuqala kungaqala cishe ezinsukwini eziyi-15-20 ngemuva kokutshala. Kungcono ukuthi uqale unqume amaqabunga angaphandle ezitshalo.
Ngokuncike kuyo yonke imithetho yokunakekelwa, izitshalo zezimpande ze-celery zizonikeza imifino yevithamini izinyanga ezimbili, ne-parsley inyanga eyodwa nengxenye.
Ukuphoqa ama-beets aluhlaza kanye ne-chard
Ama-beet imifino ebusika ngeke nje ongeze amavithamini amaningi nezinto eziwusizo ezahlukahlukene kusaladi, kodwa futhi azoba ngumhlobiso wawo. Ngokungafani ne-parsley ne-celery, izinto zokutshala zalesi sihlahla kufanele zibe zincane, ngisho ezincane - zibe nesisindo kusuka ku-40 kuya ku-60 amagremu. Lapho omncane isivuno sezimpande, kuyoba khona imifino eminingi. Wonke amakhanda we-beet akhethiwe kufanele abushelelezi, aqine futhi angabi nomonakalo.
Izimpande ze-beetroot - chard - kufanele zihlanzwe kahle futhi zibulawe amagciwane ngaphambi kokutshala kwizixazululo ze-manganese.
Inhlabathi enhle yokuphoqelela i-beetroot ibhekwa njengengxube yezakhi ezintathu - inhlabathi yengadi (1 kg), inhlabathi enezitshalo nezilwane eziwohlokile (2 kg) nezwe lika-Peat (3 kg).
Ukuphoqelelwa kwe-Beet kuqala ngokuqala ukubanda egunjini elimnyama lokushisa elingadluli kuma-degree Celsius izinsuku eziyi-10. Ngemuva kwalokhu, izitshalo zikhula ekhaya ngokushisa okuhlala njalo okungama-degrees ayi-18.
Kanye ngenyanga kunconywa ukufaka umanyolo oqukethe i-ammonium sulfate (amagremu ayishumi ngamalitha ama-2 amanzi) ne-potassium chlorine (amagremu ama-4 wamalitha ama-2 amanzi).
Isilimo sokuqala singavunwa emva kwezinsuku ezingama-20-25.
Ukuphoqa i-rhubarb
I-rhubarb rhubarb, eneminyaka engu-3-4 ubudala, isetshenziselwa i-distillation ebumnyameni ngokuphelele. Lokhu kuyadingeka ekwakhekeni kweziqu ezithandekayo nezihlwabusayo.
Ukuphoqa i-rhubarb akunconywa ukuba kuqale ngenkathi yokuwa. Isikhathi esihle salokhu yingxenye yesibili kaDisemba. Kusukela kule nyanga kuze kube intwasahlobo, i-rhubarb izothela ukuthokozela kwayo nezithelo ezinempilo.
Ama-rhubarb rhizomes ngesikhathi sokutshala afafazwa ngenhlabathi ngamasentimitha ayishumi.
Ukuqunjelwa okungaphumeleli kwe-rhubarb kungalindela labo abangazange bakhe umbuso okhethekile wokushisa wesitshalo. Isitshalo asemukeli amazinga okushisa aphezulu. Udinga ukushisa okungamahlanu kuya kweziyisithupha kuphela kanye nomswakama ophezulu. Ngokudalwa kwalezi zimo, ukukhula okusebenzayo kwe-petioles kuzoqala ngesonto.
I-Petioles ye-rhubarb izolungela ukudla, ifinyelele amasentimitha angamashumi amabili ukuphakama.
