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Parsley

Momwe mungabzalitsire parsley kuti ikule mofulumira?

Tangoganizani munda wopanda parsley ndizosatheka, umakula pokhapokha kupanga masamba ndi masamba onunkhira, omwe amagwiritsidwa ntchito pokonzanso kukoma kwa mbale zosiyanasiyana.

Momwe mungakwerere bwino parsley pazenera lanu kapena m'munda wanu, momwe mungaonetsetse kuti mbeu ikukula bwino komanso mofulumira, mukhoza kuwerenga zambiri mwatsatanetsatane.

Kodi ndi liti pamene mukufuna kudzala parsley kuti ikule mofulumira?

Kufika pamalo otseguka kumachitika kumayambiriro kwa nyengo, chisanu chitasungunuka, mpaka kumapeto kwa chilimwe. Kuti mbewu ikumera, zokwanira kuti kutentha kwa mpweya kufika + 1 ... + 5 ° C. Malinga ndi derali, nthawizi zikhoza kusiyana, monga kumadera akum'mwera, kubwera kwadzidzidzi kumadzulo kwa February, ndi kumpoto kokha mu April, chisanu chisungunuka.

Kufika kumatha kumapeto kwa dzinja m'nyengo yozizira, pansi pa chisanu, ndiye kuti amatha kuzizira m'nyengo yozizira. Pachifukwa ichi, mbewu zimamizidwa pansi pamene iwo alibe nthawi kuti zizitha kupeŵa imfa ya mbande. Kufesa mbewu za parsley pamalo otseguka. M'nthaka, amatha kulekerera pang'ono chisanu mpaka -8 ° C. M'mavuto a kulima kwa wowonjezera kutentha, kutsetsereka kumachitika masabata awiri kale. Ngati kubzala koyamba kunakonzedwa, ndiye kuti chodzala chiyenera kuperekedwa ndi kuunikira kwina; Mitengo ya maluwa siidabzalidwe mmawa wa May, mwinamwake chipatso sichingakhale ndi nthawi yokwanira.

Ndikofunikira! Kubzala kwachangu kumapindulitsa kwambiri, chifukwa cha kumera kochepa kwa mbewu zomwe zimabzalidwa zouma komanso popanda chithandizo m'nyengo yozizira, komanso mwayi wa thaw, ndiyeno chisanu choopsa, pamene chimatha kufota.

Kodi parsley amakula bwanji mutabzala?

Ngati tikulankhula za kumera - ichi ndi vuto lalikulu pakukula parsley. Kawirikawiri, kumera kumatengera masiku 15-20, omwe nthawi yayitali. Kutalika kwa ndondomekoyi kumafotokozedwa makamaka ndi kuti mbewuyi ili ndi chigoba chochepa koma chokhazikika cha mafuta awo ofunikira, chomwe chimalepheretsa kutentha kwa mkati.

Nchifukwa chiyani samaoneka akuwombera

Kudziwa masiku angapo mutabzala mbande ziyenera kuyembekezera, ndipo, popanda kuwayembekezera, muyenera kulingalira ngati zasayansi zamakono zinkachitidwa mwanjira yoyenera ndipo chifukwa chake mbewuzo sizinawathandize. Pali zifukwa zingapo zazikulu zomwe zingayambitse zotsatira zoterezi:

  • kusakhala dothi lonyowa, chifukwa mbewu zimayenera kuchepetsedwa kuti zimere, zomwe zikutanthauza kuti ziyenera kukhala zotsatiridwa ndi chinyezi kwa nthawi yaitali;
  • kusowa kwa yoyamba yoyenera. Dothi liyenera kukhala lotayirira ndi acidity ya 5.5-6.7 pH. Kuonjezera makhalidwe abwino, phulusa ndi potashi zowonjezera zingagwiritsidwe ntchito;
  • mbewu zabwino;
  • Tsiku la kutha kwa mbeu latha;
  • mphamvu za nyengo;
  • kuthirira mofulumira, nthaka youma.

Mukudziwa? "Kukula pa mwala" ndilo dzina lakuti parsley limamasuliridwa kuchokera ku Greek, ndipo limafotokozedwa ndi chowonadi chakuti chomeracho ndi chodzichepetsa kwambiri pa kukula ndi kudzikongoletsa.

Njira zowonjezera kumera

Anthu omwe ali ndi minda yamaluwa amatha kupereka njira zambiri zowonjezera kumera kwa mbeu ya parsley, chifukwa mbewuyi imakhala yaitali nthawi zonse osati kumera bwino. Mfundo yayikulu yofulumizitsa njirayi ndi yakuti mbeu ziyenera kubweretsedwa pa sitepe "yopotoka" ndikufesedwa mu nthaka yokonzeka.

Njira zotchuka kwambiri ndizo:

  • kulowera mu zakumwa zosiyanasiyana;
  • Kumera kwa kubzala musanadzalemo mu gawo lapansi.

Ndikofunikira! Musanayambe kukonza ndi kuthira mbewu, nkofunika kuti muwayang'ane, kuchotsa zosauka, zowonongeka ndi zowonongeka.

Kuthamanga mbewu za parsley musanadzalemo

Pogwiritsa ntchito njirayi, mungagwiritse ntchito:

  • madzi, komabe, sayenera kukhala madzi ozizira kapena otentha. Mwamtheradi - madzi ofunda omwe mbewuzo zimagwedezeka usiku;
  • vodka. Mowa, womwe uli mbali ya chakumwa chaukali, umachepetsa chipolopolo chotetezera cha mbewu. Mbewuyo imadzazidwa mu chopukutira chomwe chinayengedwa mu vodka kwa nthawi yosapitirira 30 minutes. Ndiye amatsuka pansi pa madzi, zouma ndi zofesedwa;
  • mkaka Kuwotcha mkaka kumakhala pafupi theka la ora, kenako amangofika m'mbiya yokonzeka. Ndikofunika kuti dothi lisakonzedwe. Kuti tichite izi, zimatsitsimutsidwa bwino komanso zimachiritsidwa katatu ndi mphindi 15-20. Mu maola atatu mbeu idzakupatsani ziphuphu zing'onozing'ono, pamene kutentha mu chipinda sichingagwe pansipa + 20 ° C. Mukathira mkaka, parsley imakula mowirikiza komanso wolimba;
  • kukula stimulant solutions. Monga mankhwala ovomerezeka amapereka zolinga izi: "Zircon", "Humat", "Appin". Zinthu zoterezi zimayambitsa kukula ndi kupanga mapangidwe a rhizomes, zimathandiza kuti zomera zisamane matenda osiyanasiyana. Kuti muthe kugwiritsa ntchito bwino, mungagwiritse ntchito thonje za pulotoni zomwe zimagwidwa ndi zokopa, zomwe zimabzala mbewu.

Video: Kutentha kwa Parsley

Kuyambira kumera

Pofuna kubzala mbeu asanabzalidwe, mungagwiritse ntchito njira zotsatirazi:

  • kukulunga mu nsalu yonyowa, yomwe imatumizidwa ku mdima, koma malo otentha kwa masiku angapo. Ndikofunika kuzindikira kuti mbeu ndi zowonekera zimatumizidwa ku firiji kuti zisaumitse, pokhapokha zitabzalidwa muzizimwe zozizira;
  • akuyenda maola 4-6 m'madzi ofunda yomwe, pamene ikuphulika, imasintha, isanayambe kutupa ndi kumera. Pambuyo pake, mbewu imatumizidwa ku nsalu yonyowa pokhala, yophimbidwa ndi filimu, kuti apange wowonjezera kutentha ndikuphimba ndi nsalu youma;
  • mankhwala osokoneza bongo mu njira yothetsera potassium permanganate, omwe amathiridwa maola angapo, zomwe zimapangitsa kuti msanga ufike patsogolo. Kenaka, atakulungidwa mu nsalu yonyowa kapena thonje ndi kuyembekezera mizu kuwonekera;
  • kugwiritsira ntchito madzi osungunuka kuti amere - kumaphatikizapo kugwiritsiridwa ntchito kwa compressor ya aquarium, yomwe mpweya umayenderera m'madzi ndi mbewu zowonongeka. Mbewu imayenda m'madzi chifukwa cha kutuluka kwa mphepo kwa maola 10-12. Njira imeneyi imalimbikitsa kufanana kwa mbeu.

Video: Mbeu ya Parsley imamera

Agrotechnical njira zowonjezera kumera

Ngati tiganiziranso zamagetsi za kukula mbeu, ndiye Pali zinthu zingapo zomwe muyenera kulingalira:

  • mbewu yamtengo wapatali;
  • kutsata kufesa sayansi;
  • kupanga zinthu zabwino kwambiri za mbande za parsley m'munda.
Mtengo wa mbeu uyenera kutchulidwa mosiyana, chifukwa malinga ndi kafukufuku wa asayansi, mbewu ya parsley ya kalasi 1 ili ndi mphamvu zowera pafupifupi 60-70% popanda kuwonjezeredwa, komanso kalasi 2 - 30-40%. Choncho, kuti mupeze zokolola zabwino za zomerazi, ndikofunikira kuti musaiwale ubwino wa mbewu zomwe zagulidwa kufesa. Ndi bwino kugula m'masitolo amalonda kapena kwa ogulitsa odalirika omwe amatsatira zofunikira kuti asonkhanitse ndi kusungirako.

Mukudziwa? Mankhwala a chlorophyll mu parsley ndi okwera kwambiri moti kugwiritsa ntchito mankhwalawa kungathe kuchotsa mpweya woipa pambuyo pa adyo.

Zipangizo zamakono

Pakabzala mbeu pamtunda, amaikidwa mu nthaka osapitirira 2-2.5 masentimita. Ngati dothi pamalo odyetsedweratu sali lotayirira ndipo likukonzekera kuti ikhale yochuluka mtsogolo, mbewuzo zimamizidwa ku 1-1.5 okha onani. Kubzala mbewu m'nyengo yozizira kumachitika mu mawonekedwe owuma pozama 1.5-2 masentimita. Ngati dothi la peat ndi 3-3.5 masentimita. Pofuna kutulutsa mphukira, mungagwiritse ntchito njira yothirira mbewu, pamene mbewu zimabzalidwa, ndi madzi ofunda, kutentha kwake kuli 38 ... + 40 ° C. Kuyamba-kumera ndi kumera kwa mbewu kumathandizanso, motero, mbande zikhoza kuwonekera masiku 15-20, pamene popanda processing ndi kukakamiza iwo apanga njira kwa masiku 7-10 yaitali.

Pakufesa ndikofunika kusamalira thanzi la nthaka, yomwe nthaka imayambira:

  • urea 13-18 g / m²;
  • superphosphate 40-50 g / mamita;
  • ammonium sulfate 40-50 g / mamita;
  • potaziyamu sulfide 20-30 g / m².

Video: Kufesa mbewu za parsley mu kugwa

Kupanga wowonjezera kutentha pa bedi

Popeza kuphuka kwa parsley kumafuna dothi lonyowa, njira zosiyanasiyana zingagwiritsidwe ntchito kusunga dzikolo, zomwe zingathandize kuti pakhale mphamvu yotentha, mwachitsanzo, spunbond, polypropylene agrotextile. Njira imeneyi imathandiza kuteteza chinyezi m'munda. Malo ogwiritsira ntchitowa akugwiritsidwa ntchito musanayambe mphukira, ndiko kuti, kwa masabata 2-3. Pofuna kupanga wowonjezera kutentha, mukhoza kuphimba mabedi ndi filimu ya pulasitiki yoonekera

Malangizo othandiza

Kuti mupeze zotsatira zabwino, mungagwiritse ntchito uphungu wa odziwa bwino wamaluwa:

  1. Pamene mukukula parsley mu chidebe kunyumba, nkofunika kuonetsetsa kuti nthawi zonse chinyezi cha nthaka chikhale chonchi. Panthawi imodzimodziyo, ndikofunika kutsimikizira kuti kuthirira ndi kosavuta komanso kumasunga chinyezi, sichimasokoneza gawolo.
  2. Malo osungirako minda a kunyumba sakuvomerezeka kuti akhale pafupi ndi magetsi oyendetsa magetsi, pamene akuwombetsa.
  3. Kutentha kwa mpweya wabwino kwa kukula kwa parsley ndi 15% + 20 ° С. Izi zikugwiritsidwa ntchito kumalo onse ndi kutseguka pansi. Iyo ikatsikira pansi, chiŵerengero cha kukula chidzakwera pang'onopang'ono, ndipo ikadzakwera, zobiriwira zikhoza kuuma.
  4. Ngati mbande idabzalidwa mochulukira, ndiye kuti m'pofunikira kuti mutenge.
  5. Pamene mukukula parsley mu greenhouses, ndikofunikira kupereka chomera ndi kuwala kokwanira. Pazinthu izi, mungagwiritse ntchito fitolampy, yomwe imayikidwa pamtunda wa masentimita 60 kuchokera mubokosi ndi mbewu.
  6. Musanabzala m'nyengo yozizira, mbewuyi imatha kubwezeretsedwanso, yomwe imayikidwa m'matumba a nsalu pansi pa masabata awiri. Pambuyo pa nthawi yeniyeni, kubzala zinthu kukumba ndi kuyanika, ndikufesedwa.

Pezani zomwe parsley ndi zabwino.

Mbeu za Parsley zimakhala zochepa kumera, ambiri amaluwa amatha kugwiritsa ntchito njira zosiyanasiyana kuti apititse patsogolo komanso zotsatira zabwino za njirayi. Kugwirizana ndi matelojekiti ofotokozedwa kudzakuthandizani kukula bwino nthawi yochepa.

Nkhani Yosangalatsa