Mitundu Yambiri ya ku Italy yotchedwa parsley ndi yowonjezera kuwonjezera pa mbale zanu. Zithunzi, zofotokozera ndi zina

Mpaka pano, parsley wakhala, ngati si mbali ya mbale zambiri, ndiye mbali yofunika kwambiri ya iwo ndipo nthawi zambiri amafika pa gome la chakudya chamadzulo.

Parsley ikhoza kugulitsidwa mu sitolo, koma mukhoza-zomwe zimayesa ena - kukulira nokha. Komabe, zambiri, kuphatikizapo kukoma, zimadalira zosiyanasiyana.

Kotero ndi mtundu wotani wosankha? Mwinamwake Wamkulu wa Italy! Tidzafotokozera zonse zomwe zimachitika pa chomera ichi, kuwonetsa, aaa, zikuwonekera pa chithunzi ndikuphunzitsa momwe zingakulire.

Ichi ndi chiani?

"Giant Italian" - malo otchuka a midzi yosiyanasiyana ya parsley chisankho chachikunja. Ili ndi zokolola zambiri, kuchuluka kwa kukula kwa masamba kumapeto kwa kudula ndi kununkhira kokoma.

Kufotokozera ndi chithunzi

Tsinde la chomera ndi lolimba. Tsinde lakuya kutalika ndi sing'anga makulidwe. Kutalika kwa chitsamba kungathe kufika 30-60 masentimita. Ndi chitsamba chimodzi mukhoza kupeza masamba 25.

Phindu

Mbalame Yaikulu ya ku Italy imakhala yamtengo wapatali pakati pa wamaluwa. Kwenikweni, chomerachi n'chofala chifukwa cha zokolola zambiri komanso mwamsanga mwamsanga masamba atadula.

Mbalame Yaikulu imakula bwino ngakhale mumthunzi, chifukwa chake ndizovuta kukula. Kuonjezera apo, parsley ili ndi fungo labwino, lomwe limapangitsanso chidwi ichi ndi maso kwa ogula.

Pereka

Monga tafotokozera pamwambapa, Mitundu Yambiri ya ku Italy yotchedwa Parsley ndi yofunika kwambiri chifukwa cha zipatso zake zabwino. Ndibwino kuti musamalidwe kuchokera pamtunda umodzi wa masentimita 2-5 kg ​​ya parsley.

Nthawi yowera

Amamera chomera ichi, monga zitsamba zonse zokometsera, m'malo mopepuka. Ichi ndi chifukwa cha kuchuluka kwa mafuta ofunikira omwe ali mu chovala cha mbewu. Kawirikawiri mphukira yoyamba ikuwonekera masiku khumi ndi asanu ndi awiri mpaka makumi awiri. Ngati nthaka yayuma, mbeu imamera masabata 3-4.

Njirayi ikhoza kuthamanga ngati mbewu zakula msinkhu. Kuti muchite izi:

1. Sungani chipolopolocho. Pachifukwa ichi, mbewu zimathiridwa mu thermos ndi madzi otentha (45 ° C) ndipo zimakhala zosachepera maola 24. Vodka ikhoza kugwiritsidwanso ntchito mmalo mwa madzi (mowa umatsuka mafuta ofunikira bwino). Mu vodka kuti apirire mbewu zimakhala pafupi maminiti khumi ndi asanu.
2. Kenaka, mbewuyi imayikidwa maola 12 mu kukula stimulator ("heteroauxin" kapena madzi a alosi). Mutha kuika mbewuzo pamtambo wochepa wa potaziyamu permanganate.
3. Kenaka nyembazo zimafalikira pazitsulo ndikuzipatsa kuti ziume (kuti asamamamatire manja pamene akufesa).

Pambuyo pa mankhwalawa, mbande zidzaonekera mkati mwa sabata imodzi. Ngati chodzala chikukonzekera m'nyengo yozizira, mbeu siimayenera. Mpaka kasupe, iwo adzakhala ndi nthawi yokwanira kuti zizitha mu chilengedwe. Masiku asanu ndi limodzi ndi asanu ndi limodzi mphambu zisanu ndi limodzi mphambu zisanu ndi limodzi mphambu zisanu ndi limodzi mphambu zisanu ndi limodzi mphambu zisanu ndi zisanu ndi limodzi (75) apita kuchokera kumera kupita kukolola parsley

Kufesa

Mungayambe kubzala parsley kumayambiriro kwa masika. Chifukwa cha kulekerera mosavuta kwa chisanu, chomera ichi chidzakondweretsani inu pafupifupi chaka chonse. Ambiri amalimanso parsley nyengo yozizira isanakwane. Kawirikawiri kufesa kumachitika m'mawu atatu:

1. kumayambiriro kwa masika (kumapeto kwa April - kuyamba kwa May);
2. pakati pa chilimwe (kumapeto kwa July);
3. m'nyengo yozizira (October-November).

Komabe, mawu otsiriza, ndithudi, amakhalabe ndi woyang'anira munda nthawi zonse. Mkhalidwe wa nyengo umathandizanso kwambiri.

Kukaniza matenda ndi zirombo

Mitundu Yaikulu ya ku Italy yotchedwa parsley ndi yotsutsana ndi matenda ambiri.. Mwachitsanzo, zidzasintha powdery mildew mosavuta.

Misa

Mizu ya Italian Giant parsley siigwiritsidwe ntchito kuti idye chakudya, chifukwa izi zimakhala za tsamba.

Mu parsley, gawo la mizu siliwonekera pooneka. (mizu ndi yopyapyala komanso yovuta) komanso yosasangalatsa kuphika. Masamba a masamba omwe angathe kusonkhanitsidwa kuchokera ku chitsamba chimodzi adzakhala 75 g.

Maluwa

Parsley ndi chomera cha biennial. M'chaka choyamba cha kulima, amapereka masamba onunkhira. Ndipo chimphona cha Italy chimamasula kuti nyengo yachiwiri ikule, kumayambiriro kwa chilimwe. Mu June-Julayi, limamera ndi maluwa ang'onoang'ono a mtundu wobiriwira.

Frost kukana

Parsley "Giant Italian" amatsutsa bwino kutentha. Mitundu imeneyi imatha kuuma mpaka 10 ° C.

Kusiyanasiyana kwa mitundu ina

"Giant Italian" ndi yosiyana, koma yosiyana ndi "abale" ake. Choyamba, ndithudi, kukula kwa chitsamba. Palinso kusiyana kwa zokolola ndi mamita.

Mbiri yobereka

Ngakhale kumvetsetsedwe ndi dzina, mitundu ya parsleyyi imapangidwa ku Italy. Izi ndi zakale zosiyana siyana zomwe Italiya zimaganizira zokhazokha zenizeni za ku Italy. Mu 2007 adaphatikizidwa mu Register Register ya zokolola.

Kodi kugula mbewu ndi ndalama zingati?

Mbeu zazikulu za ku Italy zimatuluka m'masitolo ambiri, mabungwe ogulitsa nsomba zamakono. Ku Moscow ndi St. Petersburg, iyi ndi gulu la Auchan ndi laling'ono la Leroy Merlin. Ku Moscow, mungathe kugula mbewu za parsley kumasitolo a Beio kapena PlanetSad. Ku St. Petersburg, pali malo abwino kwambiri ofesa mbewu "Nyumba ya Mbewu" ndi "SortSemOvosch"

Masitolo ena pa intaneti amapindula kwambiri pa mtengo wa katundu, ndipo mwachitsanzo, pa "Ozone" kapena "SeedsPost" mungagule mbewu zakuda za Giant parsley mu mapiritsi a gelisi, zomwe zingathandize kulima mbewu. Mitengo ya mbewu za "Giant Italy" zimasiyanasiyana kwambiri. Ayenera kulipira iwo kuchokera ku ruble anayi kapena mazana atatu - malingana ndi wogulitsa, kampani yopanga, chiwerengero cha mbewu pa phukusi.

Mankhwala amapangidwa

Si chinsinsi chakuti parsley ali wathanzi kwambiri. Koma kodi mtengo wake ndi wotani? Ma 100 magalamu a Italiya Giant parsley nkhani za:

• Malori: 49 kcal.
• Mafuta: 0,4 g
• Mapuloteni: 3.7 g.
• Zakudya: 7.6 g.
• Madzi: 85 g
• Zakudya Zakudya: 2.1 g.
• Organic acids: 0.1 g
• Wowonjezera: 0.1 g
• Mono - ndi osadziletsa: 6.4 g
• Mavitamini: A, B1, B2, B5, B6, B9, C, E, H, K, PP, Choline.
• Mchere:
  1. potaziyamu - 800 mg;
  2. calcium - 245 mg;
  3. magnesiamu - 85 mg;
  4. sodium, 34 mg;
  5. phosphorus - 95 mg;
  6. chitsulo - 1.9 g

Ntchito

Ngakhale ku Greece yakale, makolo athu akutali anakula parsley, komabe osati chifukwa cha zokondweretsa zokha, koma pofuna kupanga mafuta onunkhira tizilombo toyambitsa matenda. Ku Russia, nawonso, kwa nthawi yaitali, mapepala osiyanasiyana a parsley anali okonzekera cholinga chimodzi.

Tsopano parsley, makamaka Mitundu Yambiri ya Chiitaliya, yomwe imagwiritsidwa ntchito makamaka popangira maphikidwe ophikira muwonekedwe wouma kapena mwatsopano monga zonunkhira kapena ngati chokongoletsera cha zakudya zokonzeka.

Komanso, chomerachi chimagwiritsidwa ntchito mankhwala. Pa parsley, atsikana ambiri amasamalira zachilengedwe.

Momwe mungakulire?

Kukula kwa parsleyyi kumafuna khama komanso kuleza mtima.

Tikufika

Amaluwa ambiri kuti azitenga amadyera amagwiritsa ntchito njira yotchedwa conveyor. Njirayi ikuphatikizapo kufesa mbewu zatsopano nthawi zonse. Zimapangidwa pamakanthawi a masabata 2-3. Mukhoza kupitiriza kufesa mpaka nthawi ya autumn, koma njira imeneyi ndi yabwino kokha tsamba la parsley.

Mitundu yamitundumitundu ya ku Italy idzakula bwino pa dothi lowala ndi la humus. Mabedi obzala akukonzekera kugwa, ndiye organic ndi mchere feteleza akuwonjezeredwa ku nthaka kukumba. M'chaka, feteleza phosphate feteleza amawonjezeredwa ku mabedi. Nthawi zina urea ndi ammonium nitrate amawonjezeredwa. Nkhumba za Parsley zimabzalidwa kumayambiriro kasupe, pakati pa chilimwe kapena kumapeto kwa autumn, isanafike nyengo yozizira. Pofesa, mbewu zimayikidwa pafupifupi masentimita imodzi ndi theka. Mtunda pakati pawo ukhale 20 cm.

Kusamalira Zomera

Parsley, monga choncho, imafuna pang'ono. "Giant Italian" - kalasi yosagonjetsedwa khumi. Zidzakula bwino dzuwa ndi mthunzi, ndipo ena amakhulupirira kuti mumthunzi wa parsley umakula kwambiri ndi zonunkhira.

Kodi mukufunikira chiyani kuti "Chitaliyana chachikulu" chikulire ndikukondweretsa wamaluwa ndi zokometsera zokongola? Kwenikweni, pang'ono. Pakuti izi zosiyanasiyana zimayenera kuthirira mosavuta, kwinakwake masiku 3-4. Komabe, parsley imagwirizana ndi dothi la dothi, chifukwa chinyezi chokwanira kapena, mosiyana, nthaka yowuma ndi yosavomerezeka.

Kamodzi pamwezi chomera chiyenera kudyetsedwa ndi yankho la superphosphates pa mlingo wa 5 g pa lita imodzi ya madzi owiritsa. Mpweya wabwino wa parsley ndi 22-24 ° C, ngakhale kuti Giant Yaikulu ikhoza kusuntha chisanu kuti chisachepetse madigiri khumi.

Kukolola

Kukolola parsley ndi gawo lophweka komanso lophweka kwambiri pazomwe zikukula. Komabe, pali maonekedwe ena.

1. Ndi bwino kusonkhanitsa masamba kuchokera ku mphukira zazing'ono za chaka choyamba chodzala. Mbewu zawo zimakhala zosavuta, tastier ndi zonunkhira.
2. Musanadule, ndi bwino kuyang'ana tsinde. Ndi bwino kutenga masamba kuchokera kumera kumene masamba atatuwa atulukira kale.
3. Dulani masamba ku mizu. Choncho m'tsogolomu pamalo awo adzakhala obiriwira.
4. Pamaso pa chisanu, mukolole mbewu yonse. Pambuyo pa wintering, tsamba la parsley silidzakhalanso loyenera.

Chitetezo ku matenda ndi tizirombo

Kuti tipeze nthawi yochepa yolimbana ndi matenda ndi tizilombo toyambitsa matenda, ndibwino kuti tipewe kusamala pasadakhale.

Mankhwala otere monga "Fitoverm" kapena "Iskra Bio", omwe amatha kupopera mbewu nthawi ndi nthawi, amathandizira ku cicadas, kapena karoti ntchentche ndi ntchentche. Matenda a fungal, monga powdery mildew, dzimbiri, malo oyera, amapezeka, mankhwala alionse amkuwa, monga mkuwa sulphate kapena mkuwa wa chlorine, kapena biologics, monga Fitosporin, amathandiza.

Othandiza kwambiri a fungal ndi tizilombo toyambitsa matenda ndi namsongole.. Pofuna kuchepetsa chiopsezo cha matenda, sungani bedi kukhala loyeretsa.

Inde, chifukwa parsley ayenera kusamalira mwakhama, koma ndibwino. Mtengo umenewu wakhala ulipo, ndipo udzakhala wabwino kwambiri pa zakudya zambiri. Mavitamini olemera ndi ochiritsira, komanso ofunika kwambiri, komanso okoma, Italy Giant parsley tsopano akhoza kukhala pa phwando la chakudya chamadzulo.