Rhubarb ndi wosakaniza zitsamba za buckwheat banja, ndi amphamvu rhizome ndi masamba akulu, ali pa wakuda ndi yaitali petioles. Petioles amakula mpaka masentimita 80 m'litali ndi mamita 4 cm wandiweyani, kulemera kwake kumatha kufika 1 makilogalamu. M'nkhani ino tidzakambirana za malamulo a kukula ndi kukolola rhubarb.
Yabwino mitundu ya edible mapesi
Kukula kwina kumalo osungirako sikuti kumangokhala kamba kamodzi kokha kamene kameneka kamapezeka. Posankha zosiyanasiyana, m'pofunika kumvetsera nthawi yakucha ndi mtundu. Mitundu yamitundu yobiriwira imagwiritsidwa ntchito popanga mbatata yosenda, supu ya kabichi, ndi yofiira - pamene mafuta owiritsa ndi ophikira.
Mukudziwa? Malingana ndi deta yosungidwa ya 2700 BC, ochiritsa ochokera ku China wakale ankaganiza kuti zomera zimapanga machiritso. Zouma rhubarb mizu imagwiritsidwa ntchito ngati antipyretic, laxative ndi thupi kuyeretsa wothandizila.Mitundu yotchuka kwambiri ndi iyi:
- "Victoria" - kalasi yoyamba yopatsa zipatso. Kutalika kwa petioles ndi pang'ono kuposa 60 masentimita. Zovuta za zosiyanasiyanazi ndi maluwa ambiri. Ubwino ndi kukoma kwabwino kwa makhalidwe amenewa, omwe amachititsa kuti chigwiritsidwe ntchito.
- "Zaryanka" - mitundu yokolola yakucha (yokolola yoyamba masiku 30 kuchokera ku kasupe wakubwerera). Kutalika kwa petioles kumachokera pa 30 mpaka 44 cm.
- "Obskaya" - mitundu yosiyanasiyana-yoyambirira (yokolola masiku 60-69 pambuyo kumera). Kutalika kwa petioles ndi masentimita 22-23. Izi zimakhala ozizira zosagwira, koma sizimalola chilala.
- "Osakanikirana" - mitundu yosiyanasiyana ya kucha (kukolola masiku 41-44 kuchokera kumapeto kwa kasupe). Kutalika kwa petiole 49-55 masentimita. Zosiyanasiyanazi sizowoneka maluwa ambiri.
Mkhalidwe wa chikhalidwe cha rhubarb
Chomera cha rhubarb ndi kudzichepetsa, kupirira nyengo zosiyanasiyana (kuzizira, chilala), zimatha kukula mumthunzi, zimatsutsana ndi tizirombo ndi matenda.
Ndikofunikira! Kumalo amodzi rhubarb imakula motalika kwambiri ndipo imapereka zokolola zaka 15 kapena kuposerapo.
Rhubarb imakhala ndi mizu yamphamvu ndi nthambi (yomwe imalowa mkati mwa nthaka mpaka mamita 2.5). M'nyengo yozizira, rhubarb yabwino imaphimbidwa ndi manyowa kapena manyowa ovunda. Mzu wa rhubarb uli ndi zakudya zambiri kuti zitheke kukula kwa masamba atatha kusungunuka.Momwe mungabzalitsire rhubarb
Kubzala mbeu pamunda kungatheke pogwiritsa ntchito njira ziwiri: vegetative (kubzala ndi kugawa tchire kumtunda) ndi mbeu (kudzera mu mbande).
Mukudziwa? Kalelo, masamba a rhubarb ankaonedwa kuti ndi okoma, ndipo kumpoto kwa Asia iwo adadyedwabe. China yakale imatengedwa kuti ndi malo obadwira ku munda wa rhubarb; zolembedwerako zoyambirira zalembedwa m'zaka za m'ma 2700. BC (zolembedwa mu azitsamba).
Kukula kuchokera ku mbewu
Ambiri a agronomists akudabwa, "Momwe mungabzalitsire rhubarb ku mbewu?". Choyamba muyenera kuthira mbewu m'madzi musanayambe kutupa, kenaka muzitha kumera pansi pa chinyezi chakuda. Pamene nyemba zimamera (1-2 mm kutalika) zimakula kuchokera ku nyemba, nyemba ziyenera kuuma kuti ziwoneke ndikufesedwa.
Kufesa kuyenera kuchitidwa kumapeto kwa mwezi wa April - kuyamba kwa mwezi wa Meyi m'njira yoyenera. (mtunda pakati pa mizere 25 cm). Mbewu imabzalidwa pamtunda wa 2-3 masentimita. Pamene masamba awiri amakula pamphuno, amathyoledwa (rhubarb iyenera kuti ikhale pa mizera 20 cm). M'tsogolomu, mbande zakula za rhubarb ndi udzu, kumasulidwa, kudyetsedwa ndi feteleza ndi kuthirira.
Pofika m'dzinja, mbande zimakula mpaka 20-30 masentimita ndipo zimakhala ndi masamba 3-4. Mbewu za overwintering rhubarb ziyenera kukumbidwa kumayambiriro kwa masika kubzala. Mphuno kapena zigawo za rhizomes ndi masamba (amayamba kukula) amabzalidwa m'mitsitsi ndi fosholo (pamtunda wa 100 cm 80 kapena 100 ndi 100 cm). Mukamabzala, masamba a chomera (okwezedwa kwambiri) ayenera kuchotsedwa. Pa kubzala, rhubarb mizu imayimbikizidwa mwamphamvu ndi nthaka, ndipo impso ili ndi dziko lapansi kuposa 1-2 masentimita (ngati dziko silokwanira bwino, limathirira madzi atabzalidwa). 
Njira zamasamba
Nthawi zina, kuyamba agronomists akufunsa funso lina, "Kodi mungamere bwanji chomera chomera?". Ndi njira iyi yobalana, rhubarb baka amakumba kumayambiriro kwa masika. Mizu yawo imagawidwa ndi mpeni ku mbali (gawo lirilonse liyenera kukhala ndi masamba 1 mpaka 2 kukula kwa mizu). Kuchokera ku mizu imodzi, 5-10 kubzala mizu ndi analandira. Kugawanika mizu ya mizu iyenera kubzalidwa nthawi yomweyo.
Kusamalira rhubarb - kuvala, kutsirira, kupalira ndi kuika
Kusamalira rhubarb kumaphatikizapo kuyanika, kuthirira, kumasula pakati pa mizere ndikuchotsa mitsuko ya maluwa, komanso kudyetsa ndi kuika. Kamodzi pa nyengo, rhubarb iyenera kumera (ndi mchere ndi mankhwala). Pamene maluwa mapesi amaoneka pa rhubarb, amafunikanso kuchotsedwa (maluwa mapesi amakoka zonse zothandiza ndi zakudya kuchokera ku chomera). M'dzinja, zonse rhubarb zomera zofooka zochepa ndi zochepa petioles ziyenera kuchotsedwa, ndipo zathanzi, pafupifupi lonse vegetative gawo ayenera kudula.
Zimakhala zovuta kubzala rhubarb, chifukwa cha mizu yapamwamba kwambiri komanso kukula kwa chitsamba. Ndi bwino kuchita izi kumayambiriro kwa masika, mpaka gawo la pamwamba likula. Koma ndibwino, komabe, kufalitsa mizu ya rhubarb mu zomera.
Malamulo okolola
Kukolola kothamanga kuyenera kuyambika mu chaka chachiwiri (ngati kubzala kudakalipidwa vegetatively) kapena m'chaka chachitatu (ngati kubzala kudaperekedwa kudzera mu mbewu). Mizu ikafika kutalika kwa masentimita 25-30, imatha kudula (kwa nthawi yoyamba - masamba 3-4). Patsiku lililonse masiku 10, mutha kudula masamba ambiri (koma pamakhala masamba 3-4 pamunda mutatha kudula). Nthaŵi zambiri, rhubarb imadulidwa 3-4 nthawi.
Ndikofunikira! Nthawi yokolola, masamba ndi petioles ayenera kusweka (kudula - osavomerezeka). Kuti chomeracho chisasinthe, m'pofunika kuchoka mbali ya masamba pa chomeracho, chomwe chimachotsedwa m'dzinja.Sungani rhubarb yokolola (thumba mtolo mu phukusi) ayenera kukhala pamalo ozizira kapena firiji. Kotero, tsopano inu mukudziwa momwe mungamere rhubarb ndi momwe mungasamalirire izo. Kumbukirani kuti mapesi a rhubarb amaphatikizapo mankhwala a mandimu, succinic, oxalic, citric ndi salt (calcium, phosphorous, iron, potassium), ndipo muzu ndi masamba ndi owopsa.
