Malangizo kupatulira mizu

Zomera zokhala ndi vuto limodzi: zimapanga mbeu zazing'ono kwambiri kotero kuti ndizosatheka kuzifesa ndi zovuta zachilengedwe (udzu winawake, parsley, radives, kaloti ndi zina) kapena kupanga nthangala za zipatso (masamba beets), pomwe mbewu zingapo zomwe zimamera bwino zimamera. Monga lamulo, mabowo olimbitsa makulidwe amachepetsa kwambiri, motero kuchuluka kwa mbewu. Zomera zokhazikitsidwa zimapindika, zopindika, zazing'ono, nthawi zambiri zopanda vuto. Pa mbewu yamizu, njira yofunikira ndikumachepetsa minda. Koma sangathe kuchitika momwe ziyenera kuchitira komanso nthawi yomwe ikufunika. Ndi nthawi yake komanso kupatulira kwapamwamba komwe kumakupatsani mwayi wofikitsa mbewu yomwe mukufuna.

Vutani mizu. © Adrienne Bruno

Malamulo owonda kwambiri

Kuti mupeze chomera chakuima osalimba, kuchuluka kwa kufesa kwa mizu (mosadzipereka) kumawonjezeredwa ka 4-6. Kuti apange malo abwino azakudya zomeramo mbewu, pamafunika kuchita 2-3, ndipo nthawi zina kuwonjezeka kwa mbande ndi mbewu molingana ndi zofunikira za agrotechnical.

Kupambana koyamba kumachitika nthawi zonse m'magawo a timapepala ta cotyledonary kapena titakhazikitsa tsamba loyambira. Ngati mbande ndizosagwirizana, ndiye kuti gawo loyambirira limachitika mu gawo la foloko, osadikira kuti masamba a cotyledonous kapena sabata itatha. Pofuna kuti musatulutsire mphukira zowonjezerapo, kupatulira kumachitika pafupipafupi ndikukhomerera mphukira pafupi ndi nthaka yomwe kapena kugwiritsa ntchito ma pulosha kuti muchotse.
Kupindulanso kwachiwiri nthawi zambiri kumachitika pambuyo pa masiku 15-20-30 kapena, malinga ndi zofunikira zaukadaulo waulimi, mgawo loyenerera. Ndi kupendekera uku, mbewu zamphamvu zimasiyidwa, ndipo zofowoka zimachotsedwa. Pakati pa mbeu pazikhala zotsalira 0,5-1.0-1.5 cm ndipo osatinso, chifukwa kupatulira kumatha kuchitika chifukwa cha nyengo zosiyanasiyana, matenda, tizirombo. Ndi kachulukidwe kakang'ono ka mbewu, mbewu zimapanganso mbewu zosakwanira bwino, ndipo zokolola zimachepa.
Kupambana kwachitatu kwenikweni ndikupanga kachulukidwe komaliza (kofunika) kaimidwe. Mtunda pakati pa mbewu ya mizu ndi 4-6-8 masentimita. Ngati teknoloji yaulimi imapereka zokolola zingapo (mwachitsanzo: gulu la kaloti, mbewu zazing'ono za beet), ndiye kuti mbewu zomwe zakulitsidwa kwambiri zimakololedwa, zina zonse zimatsalira kuti zikule.

Zotsatira zotsatirazi ndizokonzanso zomwe mungathe kuchita.

Vutani mizu. © masstravel

Kuchepetsa mbewu imodzi

Thonje lankhuli

Mukabzala beets ndi zipatso, aliyense amapanga mbande 5-6. Beets imadulidwa kawiri. Kutsirira kumachitika mwachangu, zomwe zimathandiza kuti kukoka mbewuyo kusawononge mizu ya mbewu yomwe ikukula pompopompo.

Malinga ndi ukadaulo waulimi, ma beets amachepetsa nthawi yamasamba maulendo awiri:

kuphukika koyambirira kumachitika mu gawo la masamba 1-2, kuchotsa chofowoka kwambiri, chofutukuka kuchokera ku mbewu. Zomera zimasiyidwa mumizere pambuyo pa masentimita 3-4. Ngati ma beets sanaphuke mwanjira yomweyo, kupatulira kumayimitsidwa pambuyo pake ndipo kumachitika mgawo la masamba 2-3. Zomera zabwino kwambiri mbande, zomwe nthawi zambiri zimakhala zabwinoko kuposa kufesa mwachindunji. Ngati palibe bedi losiyana ndi mbeu yambewu, mubzale m'mbali mwa dimba ndi mbewu zina (kaloti, anyezi).
Kuchepetsa kwachiwiri kumachitika mu gawo la masamba a 3-5 opangidwa. Pofika nthawi imeneyi, muzu wamizu wofika mpaka masentimita atatu ndipo ungagwiritsidwe ntchito ngati mbewu yanthete. Mukapendekera, mbewu yayitali kwambiri imachotsedwamo, ndipo ing'onoing'onoyo imasiyidwa kuti ikulime kukolola kotsatira kapena posankha. Kuchita kupatulira, mtunda ndi 6-8 masentimita, ndi ma grade mochedwa (kuti asungidwe posungira) mpaka 10 cm.

Beetroot imamera. © Eric Fung

Kaloti kuwonda

Zosangalatsa, koma zofunika menyu, chikhalidwe. Mbeu zazing'ono zimamera kwa nthawi yayitali. Kuti mbewu zisakhale zongokhala, mbewu zambiri zimabzalidwa. Popeza kaloti amafesedwa nthawi zingapo ndikuthamanga kwa masiku 10-12, ndipo kupatulira ndi njira imodzi yofunikira kwambiri pa ulimi, kukangana mu chirimwe ndi mabedi a karoti ndikokwanira. Pa kaloti, kupatulira 3 kumachitika, ndipo ndikamakonza kosankha zingapo, chiwerengero chawo chimafika pa 5-6.

Kaloti samalola kukulira, kotero kuwonda koyamba kumayambira masabata 1-2 atalandira mbande zazikulu. M'malo onyansa mbewu zingapo zimadutsamo nthawi imodzi, kusiya mzere mtunda wa 1.0-2.0 masentimita kenanso. Musaiwale kuchita pambuyo yopambana, feteleza, kuthirira mbewu ndi kuwala hilling. Ndikofunikira kuteteza mbewu ku ntchentche za karoti.
Kuchekekera kwachiwiri kumachitika pamene chitsa chofika m'mimba mwake chotalika 1.5-2.0 masentimita (gawo kupsa) ...
Kupambana kwachitatu ndi komaliza. Pofika nthawi imeneyi, kulimba komaliza kumapangidwa pamakaloti ndipo mtunda womwe uli mzere ndi osachepera 6 cm.Mizu yokhazikitsidwa ndi mainchesi 5 ikukolola. Mukamadula, mbewu zazikulu kwambiri zimakololedwa, popeza pomaliza zimatulutsa kwambiri, mnofu umakhala wokhazikika osati wokoma komanso wokoma. Kuyeretsa komalizira kumachitika m'zaka zitatu za Seputembala. Kololedwa komaliza kwa kaloti kumachepetsa zipatso zake.

Kuwombera kwa kaloti. © Russell Butcher

Wochedwa parsley

Mumakonda zokometsera komanso masamba. Makina azolimo kufesa ndi kupatulira mu zonse zobwereza kaloti. Kusiyanaku kumangokhala nthawi yakumwaza. Ngati kaloti amatuluka masiku 5-7, ndiye kuti parsley mu 15-20, ndi zaka zowuma - m'masiku 25. Ndikwabwino kufesa mbewu za parsley mu mawonekedwe a mbewu zosakanikirana, kusakaniza mbewu za parsley ndi mbewu za radish kapena saladi. Mbewuzo zimamera pakatha masiku 3-7 ndipo zimagwira monga zodzala za kubzala. Pokolola, mphukira za mbewu zazikulu zangopezeka.

M'minda, mmera ndi zipatso zamtunduwu zimakonda kubzala. Onsewa amagwiritsa ntchito misa pamwambapa ndi muzu wazomera, wodziwika bwino muzu wa parsley. Parsley amachepetsa ndikusankha moyenera nthawi yonse yotentha momwe angafunikire. Pofika nthawi yophukira, 5-8 masentimita asiyidwa pakati pa mbewu. Ndi mawonekedwe oyimilira awa, muzu wabulidwe wa muzu wa parsley umakhalabe ndi zofunikira zake zonse (zotsekemera zonunkhira, chomera chokhala popanda ming'alu, ngakhale mawonekedwe).

Zomera za Parsley zomwe zabzala kapena zosiyidwa nthawi yozizira zimapanga mphukira zazing'ono ndi mbewu zabwino, zomwe zimachepera.

Kuyesa Kwambiri

Mwa mbewu zoyambirira, zambiri zimakhala radish. Zosagwirizana ndi kuzizira komanso zowoneka bwino, zimapatsa banjali chakudya chabwino cha Vitamini kuchokera koyambirira kwamasika. Zifesedwa pamtunda wa + 10 ... + 11 * C ndipo patatha masiku 25-35 mbewuzo zimakololedwa. Monga kaloti, radishi amafesedwa nthawi zingapo (kokha mu nthawi yozizira ndi yophukira) ndi nthawi yowonjezera ya masiku 5-7, yomwe imapititsa nthawi yopeza zokolola zatsopano.

Zapamwamba zotumphuka zimachitika kawiri::

patatha sabata imodzi misa itakulirakulira, mbewu zokulira pansi, zobiriwira kapena maluwa okuluwika atulutsidwa. Siyani mtunda mzere wa 1.5-2.0 cm.
Kuchepetsa kwachiwiri kumachitika ndi mizu yotalika 4-5 masentimita ndipo, patatha masiku angapo, mbewuzo zimatuta.

Sizotheka kufotokozera nthawi yochepera yomwe mbewu zonse zamasamba zimabzala chifukwa chofesa. Zomwe zili pamwambazi ndi mbewu zabwino kwambiri zamasamba ndi zonunkhira. Mwabwino, mbewu zonsezo zimaphukira katatu. Kupambana koyamba kumachitika pambuyo pakuwombera misa osati kale kuposa masabata awiri. Lachiwiri - pa mapangidwe muzu mbewu ya unyolo wakuthwa ntchito chakudya (radish). Lachitatu - ngati kuli kotheka, mapangidwe omaliza a kachulukidwe kokuyimira (kaloti, beets). Kuphatikizanso, kukula kwakuyimira kumatengera kukula kwa muzu wabzala muyezo wamba (mwachitsanzo, mulifupi wa kaloti ndi 5-6 masentimita, beets 9-10 cm, radishes 2-3 cm).