Rhubarb petioles zimawonekera patebulo lathu koyambirira kwamasika. Mwina uwu ndi mbewu yoyamba yomwe azilimi amatenga pambuyo pa nyengo yozizira. Mbale wowawasa wowawasa wa mapesi a rhubarb amagwiritsidwa ntchito ngati njira yowonjezera mavitamini mu saladi zamasamba, ndipo kuphatikiza kwa shuga ndi mchere wabwino kwambiri kapena kudzaza ma pie. Kubzala rhubarb ndikusamalira poyera sikungafunike kuyesetsa kwambiri kuchokera kwa wokhala chilimwe, pomwe zidule zingapo zingagwiritsidwe ntchito polimitsa mbewu.
Kodi rhubarb ndi chiyani?
Rhubarb ndi mbewu yosatha ya herbaceous mu banja la buckwheat. Imapezeka kuthengo kuchokera ku Siberia kupita ku Himalayas, ndipo monga chomera, imalimidwa kwathunthu ku dziko lathu komanso ku Europe.
Rhizomes ya perennial rhubarb ndiyamphamvu komanso yochepa, koma nthawi yomweyo nthambi. Masamba ofiira apansi omwe ali ndi masamba akulu ammadzi otengedwa mu rosette amamwalira nthawi yozizira. Maluwa amachitika pazomera zimatuluka pakatikati pofikira. Kukulika kwakukulu kwa inflorescence yoyera, yobiriwira, yocheperako nthawi zambiri yamtundu wa pinki imakhala yophukira. Kukula nthawi yakula, mivi yoyendera maluwa imatuluka. Kuti mupeze mbewu, musangosiyapo gawo limodzi pa tchire limodzi.
Pink rhubarb inflorescence imawonjezera kukongoletsa kuthengo
Kugwiritsa ntchito mbewu
Pazakudya gwiritsani ana a petioles a rhubarb, omwe amawoneka koyambirira kwamasika. Chiwerengero chachikulu cha mavitamini ndi michere ya mbewuyi chimapangitsa kuchepa kwa michere m'zakudya zamasika. Mapesi amagwiritsidwa ntchito pokonzekera masamba ndi zipatso saladi, sopo, misuzi, compotes, odzola ndi ma toppings a ma pie. Kugwiritsa ntchito rhubarb ndi matenda ena kumakhala ndi zotsatira zochizira. Ndikulimbikitsidwa kudzimbidwa, kuchepa magazi, kuchepa kwa magazi ndi bile. Pazifukwa zamankhwala, mizu ya mbewu imagwiritsidwanso ntchito. Komabe, muyenera kukumbukira kuti kugwiritsa ntchito chomera chamtunduwu kwakukulu kumatha kubadwa mwa ana, amayi oyembekezera komanso anthu omwe ali ndi vuto la gastritis lomwe lili ndi acidity yayikulu komanso zilonda zam'mimba. Ndi miyala ya impso ndi chikhodzodzo, kutulutsa magazi kosiyanasiyana, rheumatism, matenda osokoneza bongo, ndibwino kusiya kugwiritsa ntchito rhubarb.
Pophika, idulani ma petioles osankhidwa ndi mpeni
Zinthu zikukula
Kusankha malo m'munda wa rhubarb, ndikofunikira kulingalira kukula kwa chomera cham'tsogolo, ndipo ichi ndi chitsamba chachikulu ndipo malo adzafunika 1m2. Malowa ndi a dzuwa, koma pang'ono pang'ono mthunzi ndizothekanso. Nthaka imakonda kupepuka, pang'ono acidic komanso chonde. Poganizira kuti rhubarb yakhala ikukula m'malo amodzi kwa zaka 10-12, malo obzala ayenera kukonzekera bwino. Pangani kukumba kwa 1m2 lapansi chidebe cha manyowa kapena manyowa owola, 100 g wa feteleza wa michere yonse ndi ufa wa dolomite, kuchuluka kwake komwe kumadalira acidity nthaka. Pa dothi lolemera kwambiri ndikofunikira kuwonjezera mchenga wamtsinje.
Rhubarb adzayamika malo omwe ali ndi dzuwa, koma amapirira ndi pang'ono pang'ono
Dolomite ufa ndi feteleza wachilengedwe yemwe amatulutsa acidity ya nthaka. Nthawi yomweyo, imalemeretsa nthaka ndi zinthu zambiri zofunikira pofufuza ndikuwongolera kapangidwe kamtunda wapamwamba. Kukhazikitsidwa kwa ufa wa dolomite kumathandizira kukonza njira za kagayidwe kachakudya, kuonjezera zokolola ndi zipatso zake, kukulitsa mizu ya mbewu, komanso kulimbana bwino ndi namsongole ndi tizilombo tina tosavomerezeka. Kuchulukitsa kwa feteleza komwe kumawerengedwa ndikuganizira kuchuluka kwa acidity ndi kapangidwe ka nthaka.
Kanema: rhubarb - zopindulitsa, kulima, kugwiritsa ntchito
Mukafuna kudziwa komwe kuli rhubarb, ndikofunikira kwambiri kuti muganizire za pansi panthaka - iyenera kukhala yotsika, ndipo mwayi wamadzi osefukira kapena madzi osagwa a mvula samasiyidwa kwathunthu. Ngakhale kusefukira kwakanthawi kochepa ndi madzi a kasupe kungawononge mbewu. Rhubarb ndi yolekerera chilala, koma nthawi yowuma imafunikira kuthiriridwa, apo ayi apikisanowo amatha kutaya zipatso zawo ndikuyamba kubereka, ndipo mmera wonse sukula bwino ndikusowa kwamadzi.
Ndimakonda kwambiri rhubarb osati chifukwa cha kukoma kwake ndi katundu wothandiza. M'gawo lathu la steppe ndi nyengo yokomera kwina, komwe nthawi yotentha +40zaC ndi -40zaNdi nyengo yozizira imachitika nthawi zambiri, mbewu zochepa zimagunda ndi kukongola kwake, kupatula maluwa. Rhubarb ikuwoneka ngati Tropican weniweni pano - masamba akulu, otetemera, masamba a burdock omwe ali ndi petioles yofiira azikongoletsa gawo lililonse la mundawo. Ndinatenga rhubarb yanga kuchokera kwa makolo anga mdziko muno. Chapakatikati ndidakumba chitsamba chachikulu, ndikudula mbali zitatu ndikuzibzala kunyumba. Zomera zonse zitatuzo zidayamba ndikukula pachilimwe. Zima nthawi yake inali yozizira komanso yozizira kwambiri ndipo sindinadandaule kuti tchire langa limadwala chisanu. Koma mu kasupe kudachitika madzi osasinthika, ndipo madzi adachokera m'minda, popeza tiribe mitsinje pafupi. Masiku atatu ribarb wanga anasefukira, koma zinali zokwanira - tchire onse atatu anamwalira. Chifukwa chake ndimayenera kupanga zondichitikira changa - rhubarb sichimakonda kusayenda kwa madzi. Munjira zina zonse, iye ndiwosakhazikika m'malo mwake ndipo ndidzamuika pamalo abwino, otetezekanso.
Chifukwa cha masamba akulu apachiyambi, rhubarb imatha kukhala mawu polumikizira
Njira za kubereka rhubarb
Rhubarb imafalikira m'njira ziwiri - pofesa mbewu ndikugawa chitsamba (rhizome). Njira yachiwiri ndiyosavuta komanso yosavuta, chifukwa chomera chopatikacho chidzakhala ndi mitundu yonse yazomwe mayi akutulutsa, ndipo oyambayo akhale okonzeka kudula chaka chamawa. Zomera zomwe zimamera ndi nthanga, zimatenga zaka 3-4 kuti zitsamba zizule bwino.
Momwe mungabzalire mbewu za rhubarb
Pofesa mbewu za rhubarb zitha kugulidwa m'masitolo ogulitsa maluwa, pomwe gawo lalikulu la mitundu yosiyanasiyana yopanga. Mbewu za Rhubarb zimafesedwa kasupe kapena kumapeto kwa nthawi yophukira, panthaka yachisanu. Kuti achite izi, amapereka kama yaying'ono yogawa, kuwonjezera kompositi, feteleza ndi kukumba bwino. Pakubzala kwa masika, mbewu zimafunikira kulumikizidwa - kusunga mbewu kwa miyezi iwiri kutentha kwa 0 mpaka +5zaC.
Chapakatikati, mbewu za rhubarb zimabzalidwa kumapeto kwa Epulo - Meyi woyamba.
Ndondomeko yofesa mbewu pang'onopang'ono:
- Zilowerereni nthochi masiku atatu musanafesere, ndikuzifalitsa pa nsalu yonyowa pokonzanso nthawi ndi nthawi.
- Pabedi, konzekerani miyala yotalikilana 20 cm kuchokera wina ndi mnzake.
- Thirani madziwo m'madzi ndikufalitsa mbewuzo ponyowa.
- Finyani maluwa ndi dothi kuti wosanjikiza pamwamba pa njereyo asapitirire 2-3 cm.
- Pambuyo pa masamba oyamba, mbande zimadulidwa, ndikusiya mtunda pakati pa mphukira 20 cm.
Mbeu zamera zimafesedwa pabedi lokonzekera
Ndi kufesa kwa nyundo, mwambowu umachitika kumapeto kwa Okutobala kapena Novembala. Mbeu zouma zimayikidwa mu mizere chimodzimodzi ngati kufesa kwa kasupe, koma sizithirira madzi, koma kumakonkhedwa ndi dothi lapansi. Mu kasupe, mbande zimadulidwa ndikusamalidwa mwanjira zonse.
Pabedi logawidwa, timatanda tating'ono totsalira timakhalabe mpaka nyengo yamasika. M'dzinja amafunika kuthiriridwa, kumasulidwa, kumasulidwa ku namsongole. Kangapo pachilimwe ndikofunika kudyetsa feteleza wa michere ndi michere inunso. M'nyengo yozizira, ngati mwayi ndi chisanu kwambiri, mutha kuphimba kubzala ndi masamba owuma ndi agrofibre.
Chapakatikati, ndikatha kuwotha dothi, nthawi zambiri kumapeto kwa Epulo kapena Meyi, malo ang'onoang'ono amabzalidwa m'malo okhazikika. Mukabzala, ndikofunikira kuti musazule chomera, kusiya dothi pamwamba pamtunda wamtunda wosaposa 2 cm.
Kubalana mwa kugawa chitsamba
Rhubarb ikhoza kufalitsidwa ndikugawa chitsamba mu kasupe, mu Epulo-Meyi, kapena m'dzinja mu Seputembara. M'chaka choyamba mutabzala, musadule petioles, chifukwa mbewuyo imakula bwino ndikukula bwino. Ndipo pambuyo pake, mukakolola, musatengeke kwambiri - mutha kudula kuchitsamba osapitirira 1/3 ya chiwerengero chonse cha petioles.
Kugawa chitsamba:
- Kumbani chitsamba chachikulire cha rhubarb.
- Masulani chimbudzi kuchokera pansi.
- Ndi mpeni wakuthwa, gawani mbewuyo m'magawo kuti aliyense akhale ndi mphukira imodzi yamoyo.
- Finyani magawo ndi makala ophwanyika kapena pang'ono pouma.
- Kumbani mabowo akuya masentimita 50 motalikirana 80 cm kuchokera kwina ndikudzaza dothi losakanizidwa ndi kompositi ndi feteleza.
- Ikani magawo mumakonzedwe okonzekera. Pa dothi lolemera, impso siyiyenera kuyikidwa m'manda yoposa 5 cm, pamtunda wowala - 7-8 cm.
- Thirirani mbewu zobzalidwa ndikuchotsa nthaka.
Kuchokera pachitsamba chimodzi cha rhubarb mutha kugawika magawo 10
Kupatsira Rhubarb
Nthawi zambiri, kuti mufalitse rhubarb, simuyenera kukumba mbewu yonse, koma kungodzaza gawo limodzi.
Njira yodziyankhira gawo la chomera:
- Gwiritsani ntchito fosholo yakuthwa kudula ogawanitsayo ndikuyifunafuna mosamala.
- Zidutswa za tchire ndi gawo lozimbidwa limathiridwa makala amoto.
- Finyani dzenje lopangidwa pachitsamba cha mayi ndi dothi.
- Bzalani gawolo pamalo omwe adakonzedwa, madzi ndi mulch.
Kuyanjana ndi mbewu zina m'mundamo
Wamaluwa adazindikira kuti mbewu zobzalidwa pafupi zimathandizirana wina ndi mnzake ndipo sizabwino. Ena amathandizira anansi awo kuthana ndi matenda ena ndipo amayimba tizilombo toyambitsa matenda, pomwe ena, m'malo mwake, amalepheretsa kapena amakhudzidwa ndi matenda wamba. Chifukwa chake, mukabzala mbeu iliyonse, ndibwino kufunsa zomwe mungabzale pafupi.
Rhubarb amakhala bwino ndi zitsamba
Rhubarb ili ndi mndandanda wosangalatsa wa oyandikana osafunikira. Sayenera kubzala pafupi ndi nkhaka, zipatso, masamba, udzu winawake, nandolo, mbatata, kaloti, anyezi ndi tomato. Pafupi ndi nyemba, letesi, sipinachi ndi mitundu yonse ya kabichi, kupatula Beijing, ndizabwino.
Ndikofunika kubzala rhubarb kamodzi m'dera lanu, ndipo chomera chosalemerachi chidzasangalatsa eni ake okhala ndi zipatso zapamwamba kwambiri, kwa zaka zambiri. Kusamalira ndi kocheperako, ndipo iyi ndi mtundu wamtengo wapatali kwambiri wamaluwa otanganidwa mpaka kalekale. Zakudya zoyambirira, zofunikira zambiri za kufufuza ndi mavitamini, komanso masamba okongoletsera zimapangitsa mbewu iyi kukhala yofunika kwambiri m'munda uliwonse.
