Mazauna bazara waɗanda suka saba da ciyar da duk lokacin dumi a ƙasarsu, da gaske suna ɓace gadaje a cikin hunturu. Amma inveterate lambu ko da a kan sanyi da kuma kwanaki m a cikin talakawa Apartment sami wani abu zuwa ga liking. Bayan haka, idan ana so, zaku iya shuka sabo ganye a kan windowsill ko baranda. Don yin wannan, kuna buƙatar sanin asirin tilasta tsire-tsire zuwa ganye, watau hanyoyin da za a rinjayi amfanin gona da yawa waɗanda suka fara girma a kowane lokaci na shekara.
5 ka'idodi na asali don girma ganye a cikin hunturu
1. Komawa cikin watannin kaka, kuna buƙatar kulawa da sayan kayan shuka. Ya kamata ba tare da lalacewa ba kuma yana da cikakken lafiya. Lokacin da ka sayi abu don distillation a cikin hanyar rarraba ko a kasuwa, bincika kowane kwafin a hankali.
2. Dole ne a adana duk kayan shuka a cikin cellar mai laushi mai sanyi ko ginin ƙasa. Kafin amfani, dole ne ku sake gudanar da cikakken binciken dukkan kayan amfanin gona da rhizomes kuma ku daidaita abubuwan da suka lalace.
3. Ya kamata a ajiye tsire-tsire masu tsire-tsire a cikin ɗaki mai sanyi amma duhu har sai an kafe sosai. Ana shawarar ruwa kawai da ruwa mai ɗumi.
4. A lokacin kirkiro da tarin greenery, tsire-tsire ya kamata ya kasance a cikin wurin da yake a kai a kai. Watering ya kamata ya zama matsakaici, amma na yau da kullun.
5. Don bitamin a cikin nau'i na ganye don kasancewa akan tebur duk lokacin hunturu, kuna buƙatar dasa tushen amfanin gona don distillation sau 2 a wata, kowane kwanaki 15. Na farkon shuka tsiro mai kwari mai ƙananan iri, sannan sauran.
Tilasta faski da seleri
Tushen albarkatu da rhizomes na waɗannan tsirrai suna da damar samar da kayan lambu da yawa a gida, kamar yadda ake ɗaukar su a kan albarkatun gona marasa ma'ana. Ayan tushen zai yi farin ciki tare da ganye na watanni da yawa, amma a cikin adadi kaɗan. Afyallen ganye a cikin ganyayyaki yana samar da ɗamarar ganye mai yawa, amma na ɗan gajeren lokaci.
Mafi yawan lokuta ana barin ƙananan samfurori don dasa kayan. Duk da cewa kowa yasan cewa zaku shuka, zaku girbe. Sabili da haka, an ba da shawarar mazaunan rani da keɓaɓɓun don barin kayan amfanin gona don distillation mai nauyin 30 zuwa 80 grams (faski) kuma daga 60 zuwa 200 grams (seleri).
Tilasta ganye yana iya farawa a kowane wata, amma ya fi kyau lokacin da hasken rana ya fara ƙarawa. A watan Fabrairu ko Maris, lokacin da ya dace, kuma a wasu watanni, za a buƙaci ƙarin hasken tsire-tsire.
Duk kwantena da za'a yi amfani da shi don dasa shuki tushen amfanin gona dole ne a wanke shi gaba ɗaya kuma a bi da shi da maganin manganese mai rauni. Ana buƙatar ramin magudana da magudanar ruwa Bayan Layer na yumɓu da aka faɗaɗa, ya zama dole a zuba karamin yashi, kuma bayan shi humus ko ƙasa peat.
Girman tukwane yakamata ya zama akalla santimita 25-30 a tsayi kuma yanki na akalla santimita 20. Tsarin ƙasa don dasa shuki kayan lambu na faski shine kimanin santimita 15. An sanya su a wani m kwana game da kasar gona. Za'a iya yin gajere mai dogon wuya
Faski faski ana yayyafa shi da ƙasa kusan gaba ɗaya, yana barin kusan santimita na shugaban a farfajiya. Nan da nan bayan dasa, ana ba da shawarar yin amfani da ruwa tare da ruwan dumi.
Bukatun shuka Seleri daidai suke da girman banbancin girma. Kwandunan seleri yakamata yakai santimita 20-25, kuma kimanin santimita 50 kamu.
Dokoki don kula da faski da seleri
Nan da nan bayan an dasa kayan dasawa a cikin tukwane, kada a yi hanzari don sanya su a kan windowsill tare da haske mai haske. Tsakanin kwanaki goma zuwa goma sha biyar, tsire-tsire dole ne suyi tushe cikin duhu da yanayin sanyi. Yanayin da yafi dacewa don seleri shine kimanin digiri 10 Celsius, kuma ga faski - digiri 12-13.
A farkon matakin dasa, ba a bada shawarar ban ruwa ba, ban da ban ruwa daya ban da zaran an dasa. Wuce haddi danshi na iya haifar da lalacewar tsarin tsirrai masu tsiro. Af, tushen amfanin gona na iya kawo wannan sakamakon ma zurfi.
Bayyanannin apical buds shine mafi kyawun lokacin don canja wurin tsire-tsire zuwa sillin taga a cikin ɗaki mai zafin jiki na digiri 18-20 Celsius. Daga wannan lokaci, ciyawar tsire-tsire ke farawa.
M iska da kuma zafin jiki dakin zazzabi an dauke ba yarda, saboda wannan zai cutar da ci gaban greenery. Samun iska ta yau da kullun da kuma kula da yawan zafin jiki sune kyawawan yanayi don tilasta faski da seleri.
Dace mai kyau yana da mahimmanci. Ruwayar ban ruwa yakamata ya zama aƙalla 20 kuma bai wuce 25 ba. Ya kamata a aiwatar da ruwa a ƙasa kawai, kuma ba a kan ganye ko tushen amfanin gona ba. In ba haka ba, rigar sassa na shuka na iya fara lalacewa. A cikin hunturu, adadin ruwa don tushen tushen ya kamata ya zama kaɗan, kuma musayar iska ya kamata ya zama matsakaici.
Kyakkyawan haɓakar kore yana sauƙaƙe ta hanyar miya mai dacewa a cikin tsari na takin gargajiya na ganye (bisa ga ganyayyaki ganyayyaki na tsirrai na gida) ko kuma an shirya shirye-shirye na musamman. Misali, superphosphate ko hadi da “Ideal”.
Farkon girbi na iya farawa kimanin kwanaki 15-20 bayan dasa shuki. Yana da kyau a fara yanke ganyen tsire-tsire na waje.
Amincewa da duk ka'idodin kulawa, ciyawar tushen seleri zai ba da ganye mai narkewa na watanni biyu, faski na tsawon watanni daya da rabi.
Tilasta beets kore da chard
Gwoza ganye a cikin hunturu ba kawai zai ƙara yawancin bitamin da abubuwa masu amfani da yawa a cikin salatin ba, har ma zai zama ado. Ba kamar faski da seleri ba, kayan shuka na wannan kayan lambu ya kamata ya zama ƙarami, har ma ƙarami - yin awo daga gra 40 zuwa 60. Karamin tushen amfanin gona, da karin ganye za'a samu. Dukkanin shugabannin gwoza da aka zaɓa dole ne su kasance daidai, tabbatattu kuma daga lalacewa.
Tushen beetroot - chard - dole ne a wanke shi sosai kuma a goge shi kafin dasa shuki a cikin mafita na manganese.
Kyakkyawan ƙasa don tilasta ƙwayar beetroot ana ɗaukar cakuda abubuwa uku - ƙasa mai gona (1 kg), ƙasa, ta ƙunshi tsire-tsire da dabbobi masu lalata (2 kilogiram) da kuma peat ƙasar (3 kg).
Gwoza tilastawa yana farawa tare da rooting a cikin duhu daki mai yawan zafin jiki wanda bai wuce digiri 10 na Celsius na kwana 10 ba. Bayan wannan, tsire-tsire suna ci gaba a gida tare da kullun yawan zafin jiki na akalla digiri 18.
Sau daya a wata ana bada shawara ga amfani da takin mai magani wanda ya kunshi sulfate ammonium sulfate (10 grams a kowace lita 2 na ruwa) da potassium chlorine (4 grams a kowace lita 2 na ruwa).
Na farko za a iya girbi ranakun 20-25 bayan dasawa.
Tilasta rhubarb
Ana amfani da rhubarb rhubarb, 3-4 shekara, don distillation a cikin cikakken duhu. Wannan ya wajaba don ƙirƙirar mai daɗi mai ɗanɗano mai tushe.
Ba a shawarar tilasta rhubarb don farawa a lokacin bazara. Mafi kyawun lokacin don wannan shine rabi na biyu na Disamba. Daga wannan watan har zuwa bazara, rhubarb zai dauki kayan abinci da kyawawan 'ya'yan itatuwa.
Rhubarb rhizomes yayin dasawa suna yayyafa shi da ƙasa kimanin santimita goma.
M distillation na rhubarb wanda bai iya cin nasara ba na iya tsammanin waɗanda ba su kirkirar tsarin zazzabi na musamman ga shuka ba. Shuka bazai yarda da yanayin zafi ba. Yana buƙatar digiri biyar ne kawai zuwa shida kawai da zafi. Tare da ƙirƙirar irin waɗannan yanayi, haɓakar aiki na petioles zai fara a cikin mako guda.
Petioles na rhubarb za su kasance a shirye don cin abinci, yana kai santimita ashirin.
