Kodi mungapeze bwanji chokolola cha parsley? Kumene angabzalidwe chomera ndi zina zothandiza.

Kukula kwa zinthu ndizofunikira kwambiri kuti zamasamba zikhale bwino. Kawirikawiri vitamini parsley ndi chimodzimodzi.

Makamaka zimakhudza ubwino wa zokolola m'tsogolomu kusankha malo abwino kuti mutenge chobiriwirachi.

M'nkhani yathu tidzakudziwitsani komwe mungabzalitse zomera pamtunda kuti mupeze zokolola zabwino, komanso mupereke malangizo othandiza pa chisamaliro ndi kulima.

Nchifukwa chiyani nkofunikira kusankha malo oyendetsa malo molondola?

Ndikofunika kudziwa malo oti afesedwe parsley. Ambiri amalima zamasamba amanenetsa kudzichepetsa kwa zomera, komabe chikhalidwe chikufuna nthaka, chinyezi, kubereka.

Malo osankhidwa kubzala parsley amakhudza zigawo zotsatirazi:

• chitukuko cha mizu;
• mapangidwe a masamba okongola;
• chopereka;
• kulawa kwa masamba;
• nthawi yakucha;
• dothi lochepa;
• kusamalidwa bwino kwa landings.

Kuwerenga ndi kulemba kungabweretse mbewu zazing'ono, zopanda phindu zogwirizana ndi kukula kwa masamba.

Kodi kuli bwino kulima chomera? Mukamabzala pamalo amvula, m'malo omwe madzi akuyandikira, parsley yowonongeka ndi powdery mildew, youma wakuda zowola, dzimbiri, kuwonongeka ndi slugs ndi nsabwe za m'masamba.

Mizu yachonde pa dothi lolemera ndi nyumba yowonjezereka idzakhala yopunduka. Mitengo yopanda phindu, yobiriwira, nthaka yambiri imachepetsa zomera zomera. Mitundu idzayamba bwino m'madera otsika ndi kuwala.

Mbande zimakhudzidwa ndi tizirombo pamabedi komwe kaloti, chitowe, katsabola ndi cilantro zinakololedwa. Mitengo ya masamba idzakhala nthambi kwambiri ngati manyowa atsopano ayambitsidwa pansi asanabzalidwe. Kukhalapo kwa mbewu za namsongole kudzalepheretsa kukula kwa mbande.

Kodi kuli bwino kubzala - mumthunzi kapena dzuwa?

Zomera zimakonda kwambiri. Parsley imakula bwino m'madera owala bwino, koma penumbra sachita mantha. Mwachitsanzo, zokolola zabwino zikhoza kukololedwa pakukula mbewu pamabedi omwe amamangidwa ndi mbewu za chimanga.

Zogwira ntchito kwambiri zimabzala m'malo amdima. Mbewu zomwe zimabzalidwa penumbra, zikuwonekera pambuyo pake.

M'nyengo yozizira, kulima masamba m'nyengo yotentha ndi kuwala kwa dzuwa, ndikofunikira kupereka zowonjezera zowunikira kwa zomera. Kumene angabzalitse parsley muzolowera kunyumba? Kubzala kunyumba kumayikidwa bwino pazenera kuchokera kumwera ndi kum'mwera chakumadzulo, kuti chikhalidwe chikhale chitukuko chabwino, nkofunika m'nyengo yozizira kwa maola 13-16 tsiku ndi nyali zamphamvu (40 V), mwinamwake zobiriwira zimatambasula kwambiri ndipo zimapereka masamba ochepa kwambiri.

Zofunikira pa webusaitiyi kukula

Maluwa amadulidwa mzere wosatseguka, komanso kunyumba. Pa nthawi yomweyi, zofunikira pa malo otseketsa sizinali zofunikira, koma zimasiyana.

Nyumba

Mabokosi odzaza nthaka theka ndi mchenga. Nthaka yoyenera kuchokera m'munda wa ndiwo zamasamba kapena chisakanizo chapadera chomwe chinagulidwa mu sitolo. Nthaka imathiriridwa ndi madzi ofunda, tamped pansi, tizilombo tating'onoting'ono timapanga kukula, kumene mbewu zidzaikidwa, kuwonjezeka ndi 0,5 cm.

Nthaka muzitsulo ziyenera kukhala zowonongeka pang'ono. Pofuna kuteteza kutsetsereka kumtunda, nthaka imakhala ndi nthaka yosasuntha ya masentimita 2 (2 cm). Kutentha kwapakati kumakhala pa digrii 16-20 Celsius. Malo okwerawo akuwunikiridwa ndi nyali zamphamvu (40 V) za fulorosenti, zomwe zimayikidwa pafupi masentimita 60 kuchokera ku chomera cha mbande cha parsley.

Kumalo otseguka

Mabedi odzala pa tsamba ayenera kuyatsa bwino, osati kuwombedwa ndi mphepo yamphamvu, osadumphika. Ganizirani zozungulira za mbewu. Sankhani malo omwe masambawa ankakula:

• tomato;
• adyo;
• nkhaka;
• anyezi;
• oyambirira kabichi mitundu.

M'madera okolola kaloti, coriander, chitowe, fennel kubzala sikuchitika. Pakuti chodzala sankhani malo apansi. Pakuti distillation ya masamba oyambirira amagwiritsa ntchito mapiri ochokera kum'mwera kapena kumwera chakumwera.

Mitengo yachitsulo imabzalidwa m'malo omwe mbewu - oyambirira amamera feteleza nthawi yotsiriza ndi manyowa. Izi ndizosiyana ndi kusankhidwa kwa malo a parsley ili. Koma chifukwa cha mitundu ya masamba, nthaka imakhala ndi manyowa atsopano. Pafupi ayenera kukhala malo omwe angagwiritsidwe ntchito pa kuthirira mbewu.

Kodi mungakonzekere bwanji?

1. Chiwembu chimayamba kukumba m'dzinja. Pambuyo pokolola mbewu - yomwe idakonzedweratu, dothi limakhala ndi umuna. M'tsogolomu mudzadzala mizu ya parsley kupanga manyowa, chifukwa masamba amatha kugwiritsa ntchito feteleza (mineral ndi organic). Pambuyo pake, nkofunika kukumba nthaka mozama masentimita 25 ndikuyesa bwino.
2. M'mabedi ombidwa ndi mizu ya parsley, ayenera kupanga 2 cm ya grooves, pakati pa mizera iyenera kukhala 20 cm iliyonse.
3. Nthaka iyenera kukhala yowonongeka ndi yachonde kwambiri kuti kumera kwa kubzala sikulepheretse. Kuti pakhale mchere wambiri, mchenga womwe umakhala ndi madzi ozizira umayamba m'nthaka. Kukumba malowa mu kugwa, kubweretsa zinthu zofunikira (3-4 kg / sq mita). Kuyambira kumayambiriro kwa kasupe, malowa ali kale feteleza m'njira yovuta, kuwonjezera zinthu:
   • superphosphates (mamita 15 g / sq mita);
   • potaziyamu kloride (20 g / sq mita);
   • saltpeter (okwanira 20 g / sq mita).
4. Nthaka ikatha, imasulidwa ku kuya kwa masentimita 10 mpaka 16.
5. Pafupifupi masiku asanu ndi awiri isanafike kasupe mutabzala mabedi ali ndi filimuyi, izi zimathandiza kuti kumera namsongole kumere. Ndiye malo obisala achotsedwa. Udzu umamera namsongole. Chifukwa cha njirayi ndi filimu, mbande zidzakwera, zizuke, ndi kukula.

Malangizo othandizira kuti nthaka ikhale yabwino

Dothi la nthaka limapindula mwa kukumba mpaka kuya 25-30 cm. Pukuthani nthaka mu kugwa, kupanga mchere wamchere. M'chaka, zakudya zopangidwa ndi potaziyamu-phosphorus zimagwiritsidwa ntchito pa webusaitiyi. Kuti mpweya wabwino ukhale wokwanira, m'pofunika kumasula mizera pakati pa madzi okwanira ambiri kapena mvula.

Ndikofunikira! Ngati madzi apansi ali pafupi kwambiri, m'pofunika kumanga mabedi apamwamba pofesa parsley.

Dothi lachinyezi likhoza kuyendetsedwa bwino pogwiritsa ntchito mchenga. Kwa parsley, malo ochepa a acidic ndi osaloŵerera m'thupi ndi abwino kwambiri. Dothi lakuda kwambiri limatha kusokonezedwa pogwiritsa ntchito njira zotsatirazi:

• kupanga phulusa la nkhuni (700 g pa mita imodzi ya mita);
• kugwiritsa ntchito laimu (pafupifupi 300 g pa mita imodzi ya mita);
• kugwiritsa ntchito ufa wa dolomite (600 g pa 1 sq mita).

Ndikofunika kuti musankhe mosamala dera la mbewu zobiriwira, kotero kuti palibe vuto la kumera mbewu, kusowa kochepa kwa mbewu, kuonjezera ndalama za kusamalira mbande.

Kodi n'zotheka kusuntha chomera kumalo ena?

Kodi chomera chiyenera kukhazikitsidwa liti ku malo ena ndipo kodi chikhoza kuchitika? Izi ndizotheka mwa kulima mbande za parsley. Kawirikawiri, isanayambe nyengo yozizira, mitundu yamtundu imachotsedwa kuchokera ku bedi la pansi kupita ku zitsulo pazenera kapena ku greenhouses. Chitani njirayi m'nyengo yozizira:

1. Amakumba parsley ndi mtanda waukulu wa padziko lapansi, amautengera kunyumba ku malo ozizira kuti asinthe, ndipo nthawi yomweyo amawaza madziwo moyenera. Mukamabzala mumphika, mbewu sizimayikidwa m'manda kuti zivunda.
2. Pakapita masiku angapo, tumizani miphika ku kutentha, kuyamba kumwa madzi ambiri. Ngati kuli nyengo yamvula, m'pofunika kukonza kuwonjezera kwa zomera.

Kupalasa parsley kuchokera pabedi umodzi kupita kwina, musagwedezeke kunthaka. Musaiwale za kuchuluka kwa ulimi wothirira.

Cholinga chosankha chodzala ndi chitsimikizo cha kukolola kwa parsley. Maluwa amadyera akhoza kukulirakulira, poganizira zochitika za chonde, chinyezi, acidity, kayendedwe ka nthaka, malamulo a kusintha kwa mbewu, malo okonzekera malowo.