Kodi n'zotheka kufulumira kukula kwa parsley ndi masiku angati adzauka mutatha kufesa?

Maluwa atsopano, omwe amatchedwa parsley - imodzi mwa mavitamini otchuka, wathanzi, ophikira zakudya zosiyanasiyana. Lili ndi mavitamini ambiri a gulu B, ma vitamini A, C, macro-ndi microelements. Ndicho chimene chinamupangitsa kukhala wokondeka pakati pa zonunkhira.

Iwo amalingaliridwa kukhala anthu osadzichepetsa kwambiri chikhalidwe. Mukhoza kukula parsley kunyumba pawindo, kutchire, wowonjezera kutentha. Koma kusonkhanitsa mbewu zapamwamba zimayenera kumvetsera kukonzekera ndikufesa mbewu.

Kodi chimachititsa nthawi ya zikamera mbande?

Pambuyo pa mphukira zingati zidzatuluke ndipo kutalika kwa mphukira kudzawoneka kumadalira zifukwa zosiyanasiyana:

• nyengo;
• Kodi mbewu ndi mankhwala awo ndi ziti asanayambe kubzala;
• kusamalira nthaka pambuyo pofesa;
• kuthirira kwa nthawi yake.

Kusiyanasiyana kukukulira pokhapokha nthawi yobzala, nthawi yowonekera kwa mbande m'dera lililonse. Kutentha kwa nyengo, kumakhala nthawi ya mphukira.

Kum'katikati kwa Russia, kufesa kumayamba kumayambiriro kwa masika ndipo kumafalikira kutentha kwa +3 - +4 ° C. Kumera mphukira kulekerera chisanu mpaka -9 ° C. Kwa parsley kukula, momwe akadakwanitsira kutentha ndi +18 - +20 ° С.

Nthanga za Parsley zimakula motalika - kuyambira masabata awiri mpaka anai. Izi ndi chifukwa chakuti mafuta ofunika, ophimba mbewu, samadutsa chinyezi, amachepetsa kuyambanso kumera.

Kuti mupeze zokolola zabwino, nkofunika kukonzekera bwino mbeu za kubzala, zomwe zidzatsimikizira mmera.

Zokonzekera Mbewu:

1. Kusankha kalasi 1 mbeu, kulingalira kwa alumali moyo wa zaka 2-3;
2. kusankha ndi kuwona mbewu za kumera;
3. akulowa m'madzi otentha 60-70 ° C, mu ofooka njira ya manganese;
4. Mbewu imere musanadzalemo.

Pali mitundu iwiri: tsamba ndi mizu. Mitundu yotsatira ya parsley ilipo:

1. Kumayambiriro:
   • Phwando;
   • Chimphona;
   • Astra.
2. Pakati-nyengo:
   • Universal;
   • Shuga.
3. Kukula msinkhu
   • Bogatyr;
   • Alba

Pofuna kuthamanga mofulumira ndi kukolola, ndibwino kuti musankhe mitundu yosafunika kwambiri. Chifukwa cha nyengo yochepa yomwe ikukula, mtundu wa parsley uwu ukhoza kukula bwino ngakhale mu nyengo yovuta ya Siberia. Zokolola zikhoza kukhala masiku 40-45 mutabzala. Mid-nyengo parsley yakucha kwa masiku 15-20 kupitirira kuposa kucha.

Chofunika kwambiri pa chomera, chomwe chimakhudza kumera, ndi:

• kumasula pakati pa mizere;
• Kuperekera kwa nthawi yake;
• kuthirira;
• kusunga chinyezi cha dziko lapansi.

Kumene mungayambe kuwerenga?

Mwamsanga mutangoyamba kufesa, mukhoza kuwerengera nthawi yayitali yomwe kumatulutsa mphukira yoyamba kumatenga.

Mukamagwiritsa ntchito njira zosiyanasiyana za chithandizo cha mbeu musanafese, kufufuza nthawi izi zidzakuthandizani kuzindikira njira yabwino yokonzekera.

Momwe mungamere msanga mutatha kufesa: mu wowonjezera kutentha, kutseguka, kunyumba

• Mbeu zowonongeka zomwe zimakonzedwa zidzamera mutatha kufesa patatha mlungu umodzi, mutakula mu wowonjezera kutentha kapena pamalo otseguka kutentha kwa +3 - +15 ° C.
• Pamene mukukula panyumba, komwe kutentha kwa mpweya ndi 20 ° C kumawombera masiku asanu.
• Pofesa mbewu zofiira, zowuma, mbande zikhoza kuwonedwa kokha pambuyo pa masabata 3-4.

Nthawi yaying'ono komanso yotsiriza kumera, kodi n'zotheka mu maola atatu?

Nthawi yayikulu ya mbande ya parsley mutabzala ndi mwezi umodzi.. Nthawi yochepa ndi masiku asanu. Ndizosatheka kupeza mbande mu maora atatu.

Kawiri kawiri kafukufukuyu akufotokozera njira yofesa parsley m'nthaka, pogwiritsira ntchito mwamsanga, zomwe zimatsimikizira mbande mu maola atatu, ndi zolakwika. Popeza laimu ndi kutentha komwe zimapangidwa kuchokera ku mankhwala omwe amachitidwa panthawi ya kuthirira zimangopha mbewuzo.

Kodi n'zotheka kuthana ndi kumera: kuthamanga kapena kuchepa?

Kuthandizani nthawi kumera kumathandiza:

• kugwiritsa ntchito njira zosiyanasiyana zokonzekera mbewu;
• kutentha kwa mpweya;
• nthaka chinyezi

Ngati nthaka isakwanire, kutentha kumakhala kotsika kwambiri, nthawi yobzala mbewu idzawonjezeka.

Nthawi yoti mudandaule?

Chodetsa nkhaŵa ndi, ngati parsley siimatuluka patapita miyezi 1-1.5 mutatha kufesa pamene mukupanga zinthu zabwino kwambiri. Izi zingakhale zolakwa ngati mbeu, ndi wamaluwa.

Ngati kukonzekera kwa mbeu kunayendetsedwa bwino ndipo mbewu zafesedwa kale, tingathe kunena kuti chisamaliro sichinali chapamwamba.

Kodi parsley yotereyo ikuwoneka bwanji mutabzala pakubwera? Nthaka ndi youma, kutumphuka kwapangidwe pambuyo pake kuthirira kapena mvula, ndipo mphukira zafota kapena zafa. Pezani chinyontho cha nthaka chinyezi ndikuchima.

Ndikoyenera kuyika bedi ndi chophimba kapena filimu yomwe ingathandize kusunga chinyezi, osati kusiya mbewu zofesedwa popanda kuyang'aniridwa.

Zingatheke kuti liwiro la mbande za parsley limakhudza kwambiri:

• khalidwe la mbewu ndi kukonzekera;
• optimum kutentha ndi +18 - +20 ° С;
• chinyezi chokwanira cha dziko lapansi.

Kupanga zikhalidwe zoterezi mphukira zoyamba zitha kupezeka masiku asanu ndi awiri. Ndipo pogwiritsa ntchito mitundu yokolola yakucha ya parsley, mbewu yoyamba idzasonkhanitsidwa masabata 4-5.