Wodzichepetsa ndi wathanzi mizu parsley: mitundu, kulima, kusamalira, kukolola ndi zina zambiri

Garden parsley ndi zomera zokometsera, zomwe wamaluwa akhala akuyamikira chifukwa cha kudzichepetsa kwawo komanso zopindulitsa katundu. Zakudya za vitamini C parsley patsogolo pa mandimu, ndi vitamini A kuposa kuposa kaloti.

Nkhaniyi ikufotokoza za chisamaliro ndi kulima ndiwo zamasamba kuchokera ku mbewu pawindo, kutchire kapena kutentha, ndikupatsanso malongosoledwe a mitundu: Shuga, Kubereka, Kutsiriza ndi ena. Kuonjezerapo, mudzaphunzira momwe mungakolole ndi kusunga mbewu, ndi matenda omwe ndi tizilombo toononga angathe kusokoneza kulima muzu wa parsley.

Kusiyanasiyana kwa kulima kuchokera ku mtundu wa tsamba

Muzu wa parsley umapereka zokolola kwa chaka chachiwiri chabeM'nthawi yoyamba, amadya masamba onunkhira. Kuti musadandaule ndi zotsatira zake, sankhani mtundu wa zomera zomwe zimagwiritsidwa ntchito kwambiri.

Kodi mungasankhe bwanji kalasi?

Mitengo yamasika yokhala ndi mizu yayitali yaitali ndi yoyenera yosungirako nthawi yaitali, ndipo mapuloteni oyambirira ndi mizu yochepa yochepa ndi yabwino kuyanika. Makhalidwe a mitundu:

Parsley zosiyanasiyana Shuga ndifalikira kwambiri ndipo amapambana chikondi chapadera cha chilimwe chifukwa cha zizindikiro zake. Zinthu zake:

• kudzichepetsa;
• kukula;
• kukana kutentha;
• zokoma, zowutsa mudzu zamkati;
• sataya;
• amadyera ndi kukoma kwakukulu;
• mwayi wokhala m'munda, pawindo la nyumbayo.

Zomerazi zinafalikira mu 1950, ndipo mbiri yakalekale yapeza mafani ambiri. Zina mwa zolephereka, kungokhala kosatheka kwa nthawi yaitali kusungirako zamasamba mbewu zimasiyana, koma phindu ndi lalikulu kwambiri.

Mtengo wambewu

Gulani zokolola mosavuta mu sitolo iliyonse kapena makampani ogulitsa malonda omwe amapereka mwamsanga. Mtengo wa sachet imodzi ndi mbewu yolemera 2-3 g imasiyanasiyana ndi 10 mpaka 15 mabolosi.. Kuyika izi kumakupatsani inu kugula mbewu 1000-1500 phukusi limodzi.

Kukula

Sugar mizu ya parsley sizimafuna luso lapadera pofuna kupeza zotsatira zabwino, choncho simukusowa kugwiritsa ntchito njira zamakono zaulimi. Kuwoneka kwa zinthu zingapo kumathandiza kuti maluwa azitha kuphuka kuyambira kumayambiriro kwa nyengo yachisanu mpaka nyengo yoyamba yozizira, yowutsa mudzu wa zamasamba nthawi yachiwiri.

Tikufika

Posankha malo, samalirani momwe malo amatetezera kuchokera ku mphepo. Kutentha kwa dzuwa kuyenera kukhala wochuluka, koma mthunzi wowala sumavulaza. Parsley sali odwala ndipo amakula bwino m'madera pambuyo pa nkhaka, mbatata, tomato.

1. Mbewu imayambitsidwa (kuyambira 30 mphindi kufika masiku 2-3), kutetezedwa ndi tizilombo tochepa ndi njira yofooka ya manganese.
2. Zofesedwa mu nthaka yotentha mu okonzeka grooves kuya kuya 1-2 masentimita.
3. Mtunda pakati pa mizere ndi pafupifupi masentimita 20, pakati pa zomera - pafupifupi masentimita atatu, pamwamba pa nthaka ndi pang'ono tamped ndi kuthirira.

Mpesa pawindo

Kunyumba, parsley imabzalidwa makamaka kuti ikatenge masamba atsopano chaka chonse - gwero la mavitamini ndi kufufuza zinthu. Mabokosi akukula amatenga zambirichifukwa dothi lochepa kwambiri silingalole kuti mukolole. Pansi pa zitsulozo muli ndi madzi osanjikiza.

Kuti apindule mbande yabwenzi ndi yofulumira kuchokera ku nyemba, amathira madzi masiku awiri, nthawi kusintha madzi. Kutentha kwa madzi kumakhala mkati mwa + 38 ° C. Anabzala pafupi ndi m'munda, mtunda wa pakati pa mizere 10 cm, madzi ndi madzi otentha kutentha.

Kuwala kwa dzuwa ndi chimodzi mwa zinthu zofunika kuti kukula kwa parsley kukule bwino. Choncho, mabokosi a zomera amaikidwa pawindo lakumwera, kumwera chakum'mawa. Ngati nyali zosakwanika, phyto-lapma yapadera ndi kuwala kofiira zingathandize.

Momwe mungakulire panja?

M'nyengo yotentha, parsley yabzalidwa ndi mbewu youma m'nyengo yozizira. (October-November). Izi zimapangitsa mphukira zoyambirira - masabata angapo m'mbuyomo kusiyana ndi kasupe mbewu. Chivundikiro cha chipale chofewa chimapangitsa kuti nthaka isamazizire m'nyengo yozizira, m'nyengo yopanda chipale chofewa, mabedi ali ndi udzu, utuchi, ndi mulch - wosanjikiza wa 2-3 masentimita.

Kupanga kutentha kumachitika kumayambiriro, pakati pa mwezi wa April ndi nthawi yabwino, Sugar Parsley saopa kutentha ndipo mosavuta kulekerera kubwerera frosts. Muzu wa parsley sunawonjezeke ndi mbande - chiopsezo chosokoneza mizu ndi chachikulu kwambiri.

Kufulumira kumera kumayambira kumera ndi kuumitsa. Kwa izi:

1. Mbeu zowonongeka zimayikidwa pa nsalu yonyowa pokhala ndipo zimasiyidwa m'malo otentha mpaka mphukira ikuphulika.
2. Kenaka amaikidwa pamsana wafriji, patatha mlungu umodzi mbewu zimakonzeka kubzala, mphukira zabwino zimatha chifukwa cha kuchepa kwa kutentha.

Mu wowonjezera kutentha

N'zotheka kudzala Shuga Parsley mu wowonjezera kutentha kale kumayambiriro kwa March.

1. Kuti imere mwamsanga, nyemba zimadontholedwa kwa masiku 3-5 kutentha kutentha.
2. Mbeu zowonongeka zimasungidwa masiku osachepera khumi mu minofu yowonongeka, koma kale pamatentha otsika - osapitirira kuposa 2 ° C.

Njirayi idzaonetsetsa kuti mphukirayi ikufulumira kwambiri komanso nyengo yabwino yokolola - 1, 5 kg pa 1 sq. M.

Kuthamanga zobiriwira - chiyeso chovomerezeka.

Pansi pa filimuyi

Ma polyethylene amagwiritsidwa ntchito popanga microclimate m'munda m'madera ozizira ndi nyengo ya chisanu. Mabedi obzalidwa kawirikawiri amadzazidwa ndi filimu kuti kutentha pansi pake kukhale + 20 ° C, komwe kumafulumira kutuluka kwa mphukira, ngakhale kuti nyengo yozizira imakhazikitsidwa. Zophimba zimachotsedwa ndi maonekedwe a majeremusi.

Chisamaliro

Ngati njira yobzala ndi yosiyana, ndiye kuti chisamaliro chili chimodzimodzi ndi njira iliyonse ndipo imaphatikizapo kutsirira kwa nthawi yake, feteleza ndi zina.

Kupopera

Nthawi yoyamba ndondomeko ikuchitika pamene masamba enieni amawoneka pa zomera zazing'ono.:

1. Chotsani ziphuphu, kusiya malo osachepera 3 cm pakati pawo.
2. Tenga makope ofooka, oonongeka.

Kupatulira kachiwiri kumapeto kukonzekera parsley kuti ikule bwino. Ikuchitika ndi maonekedwe a masamba 5-6 woona, kukwaniritsa mtunda pakati pa zomera za 5-7 masentimita.

Kuthirira

Parsley mizu - chikhalidwe chokonda chinyezi, kotero musalole kulowera kwa pamwamba. Kuchulukitsa kwambiri chinyezi ndi chosafunika, kotero amathirira zomera ngati pakufunika. Nthaŵi yabwino yayiyi ndi nthawi yamadzulo kapena yamadzulo, kuya kwake kumakhala pafupifupi masentimita 15. Madzi ayenera kutetezedwa m'matangi akulu., musanawatsanulire kuti mutenthe dzuwa.

Kutsegula ndi kukulumikiza

Nthaka yapamwamba imamasulidwa pambuyo mvula yamphamvu ku kuya kwa masentimita 5-6, tsiku lotsatira pambuyo kuthirira. Kutumphuka kolimba kumaphwanya pakati pa mizere, popanda kuwonetsa chigawo chozungulira. Kuwothirira wouma - kumasula nthaka nthawi zonse kumawunikira kutentha komanso popangira chikhalidwe cha nyumba pawindo - izi zidzateteza mpweya ku mizu ndipo zidzateteza kuoneka kovunda.

Pambuyo pofesa mbewu, mabediwa amawombedwa ndi chochepera chochepa cha peat kapena manyowa ovunda. Onetsetsani kuti muchotse namsongole, makamaka masabata oyambirira mutamera. Hilling ya parsley imachitika pamene gawo la pamwambali likuposa 10-12 masentimita..

Feteleza

Parsley amadyetsedwa pambuyo pa kupatulira, pogwiritsa ntchito feteleza zonse zomwe pali nayitrogeni, potaziyamu, phosphorous. 30 g ya zovuta kukonzekera amasungunuka mu 10 l madzi ndi kuthirira mabedi.

Zolakwika

• Zima Zima Thaw - chifukwa chopewa shuga Parsley yozizira kubzala. Zomera zomwe zimawoneka chifukwa cha kuwonjezeka kwa kutentha kwadzidzidzi zidzasungunuka pamene nyengo yozizira imabwerera, ndipo ntchito yonse idzatayika.
• Chilimwe kutentha - chifukwa chovomerezeka cha ulimi wochuluka wothirira chikhalidwe. Panthawi imeneyi yowonjezera mafuta ofunikira, ndikofunika kupereka chinyezi chokwanira kuti mizu ikhale yopera komanso yosakhala yonunkhira.

Kusonkhanitsa ndi kusungirako

Pakusankha mizu kusankha tsiku louma dzuwa.. Njirayi ndi yosavuta ndipo safuna zipangizo zamakono:

1. Maluwa amadulidwa, kusiya tsinde laling'ono pamwamba pa nthaka.
2. Mzuzu uliwonse umatulutsidwa mosamala, kuchoka pansi.
3. Siyani kuti muume m'munda.
4. Anasonkhanitsa patatha maola ochepa mabokosi kapena matumba.

Matenda ndi tizirombo

Parsley tizirombo ndi ochepa. Akuluakulu:

• udzu winawake wouluka - kuwonongedwa ndi kukonza nkhuni phulusa;

• karoti tsamba - kuwopa fumbi fodya;

• ambulera njenjete - amafa pogwiritsa ntchito sopo wamphamvu kapena tsabola.

Matenda amapezeka chifukwa chosagwirizana ndi matekinoloje akukula. Zovunda zakuda, zilonda za powdery mildew chifukwa cha mvula yambiri. Kuchokera ku dzimbiri, septoriosa idzapulumutsa kuwonongeka kwa nthaka ndi mbeu Bordeaux madzi.

Mbewu ya mzuzi siidzakhala nthambi, ngati mutagwiritsa ntchito feteleza zokhazokha za nthaka. Kwa oyambirira zomera mu April masamba m'nyengo yozizira angapo mizu pansi, kuwaza iwo ndi peat. Kuphweka kwa Shuga Parsley kumaloleza ngakhale munthu wosadziwa zambiri kuti azikula mokolola. Kugwirizana ndi malamulo oyambirira - ichi ndichinsinsi cha zotsatira zabwino.