Ungathola kanjani isivuno esihle se-parsley? Lapho ukutshala khona isitshalo nezinye izincomo eziwusizo.

Izimo zokukhula ziyingxenye ebalulekile yokulima imifino ephumelelayo. I-vitamin ejwayelekile yama-parsley ayiyona into.

Ikathinta kakhulu izinga lokuvuna esikhathini esizayo ukukhetha indawo efanele yokutshala lokhu okuluhlaza.

Esihlokweni sethu sizokutshela ngqo ukuthi uzotshala yini isitshalo kwisayithi ukuze uthole isivuno esihle, kanye nokunikeza izincomo eziwusizo zokunakekela nokulima.

Kungani kubalulekile ukukhetha isayithi lokufika ngokufanele?

Kubalulekile ukunquma isayithi lokutshala i-parsley. Abalimi abaningi bemifino baqaphele ukungathobeki kwemvelo, kodwa namanje isiko sifuna ukuthuthwa komhlabathi, ukukhubeka, ukuzala.

Indawo ekhethiwe yokutshala i-parsley ithinta izingxenye ezilandelayo:

• ukuthuthukiswa kwezinhlelo zezimpande;
• ukwakheka kwamahlamvu aluhlaza;
• ukuvunwa;
• ukunambitheka kwemifino;
• Isikhathi sokuvuthwa;
• izinga lokunciphisa inhlabathi;
• ukunakekelwa ngokugcwele kokuthutha.

Ukungafundi kahle ekuhlwanyeleni kungabangela izitshalo ezincane, ezingalungile nezindleko ezinkulu ezihambisana nemifino ekhulayo.

Kungcono kuphi ukutshala isitshalo? Uma utshala ezindaweni ezimanzi kakhulu, ezindaweni lapho amanzi angaphansi komhlaba eseduze khona, i-parsley inonakaliswe yi-powdery isikhutha, i-black black rot, i-rust, eyonakele yi-slugs kanye nama-aphid.

Izimpande zezitshalo enhlabathini eyindayo enesakhiwo esinyene zizokhubazeka. Inhlabathi engenamanzi, enamafutha, enomdaka inciphisa inqubo yemifino yemifino. Izimila zizokhula kahle ezindaweni eziphansi ezikhanyayo.

Izithombo zithinteka izinambuzane emibhede lapho izaqathe, ukhuni, i-dill kanye ne-cilantro zivuna. Izinhlobo zomsuka ziyoba igatsha kakhulu uma umquba omusha usungulwa emhlabathini ngaphambi kokutshala. Ukutholakala kwezitshalo ezinokhula kuzovimbela ukukhula kwezithombo.

Kuphi okungcono ukuhlwanyela - emthunzini noma elangeni?

Imifino inothando kakhulu. Iparsley ikhula kahle ezindaweni ezikhanyisiwe, kodwa i-penumbra ayesabi. Isibonelo, isivuno esihle singavuna ngokutshala izitshalo emibhedeni ethengiswe izitshalo zommbila.

Okuphumelela kakhulu ukutshala ezindaweni ezinelanga. Izitshalo ezitshalwe kule penumbra, zivela kamuva.

Ebusika, ukuhlakulela imifino ezindaweni ezibamba ukushisa ngezinga elincane lemini, kubalulekile ukuhlinzeka ngezibani ezengeziwe zokukhiqiza izitshalo. Kukuphi ukutshala i-parsley ezimweni ezikhulile ekhaya? Ukutshala kwekhaya kungcono kakhulu kufakwa emafasitela e-window naseningizimu naseningizimu-ntshonalanga, ukuze kuthuthukiswe amasiko amahle, kubalulekile ebusika ngamahora angu-13-16 ngosuku ngezinti ezinamandla (40 V), ngaphandle kwalokho uhlaza luzokweluleka kakhulu futhi luzokwenza amaqabunga ambalwa kakhulu.

Izidingo zesayithi lokukhula

Imifino iyalinywa emigqeni evulekile, nasekhaya. Ngesikhathi esifanayo, izidingo zesayithi lokufika azibonakali, kodwa zihlukile.

Izindlu

Amabhokisi agcwele inhlabathi isigamu nesihlabathi. Inhlabathi efanelekayo engadini yemifino noma ingxube ekhethekile ethengwe esitolo. Inhlabathi ithuliswa ngamanzi afudumele, ihlaselwe phansi, izindawo ezincane zenziwe ngosayizi, lapho kuzobekwa khona imbewu, zijule ngo-0.5 cm.

Inhlabathi ezitsheni kufanele njalo ihlale imile. Ukuvimbela isikhukhula ekubunjeni, umhlabathi uhlanganiswe nomhlaba ongaphansi kuka-2 cm. Ukushisa kwamakamelo kugcinwa ku-16-20 degrees Celsius. Indawo yokufika ikhanya ngokukhanya ngezibani ezinamandla (40 V) ezikhanyisa, ezibekwa cishe ngamaphesenti angu-60 kusuka emgqonyeni we-parsley.

Emhlabathini ovulekile

Imibhede yokutshala kusayithi kufanele ivuleke kahle, ingaqhutshwa yimimoya enamandla, ingabi ngaphansi kwezikhukhula. Cabangela ukujikeleza kwezitshalo. Khetha lezozindawo lapho imifino enjalo isetshenziselwa khona ukukhula:

• utamatisi;
• i-garlic;
• ukhukhamba;
• anyanisi;
• izinhlobo zeklabishi zakuqala.

Ezindaweni zokuvuna izaqathe, i-coriander, i-cumin, ukutshala kwe-fennel akukwenziwa. Ngokutshala khetha indawo yendawo. Ukuze isiphuzo sezidakamizwa semifino yasekuqaleni isebenzisa izintambo eziseningizimu noma eningizimu-ntshonalanga.

Izinhlobo zemifino zitshalwe ezindaweni lapho izitshalo - abaqhamuka phambili behlwanyelwa khona ngenkathi yokugcina ngomquba. Lesi sici esihlukile sendawo yokukhethwa kwalolu hlobo lwe-parsley. Kodwa ngezinhlobo zeqabunga, inhlabathi enomquba omusha iyadingeka. Okuseduze kumele kufakwe umthombo ongasetshenziselwa ukuchelela izitshalo.

Ungayilungisa kanjani?

1. Isakhiwo siqala ukumba ekwindla. Emva kokuvuna isitshalo - lowo owandulela phambili, inhlabathi iyahlwanyelwa. Ngaphansi kwekusasa lokutshala i-parsley yenza umquba, ngoba izinhlobo zeqabunga zisebenzisa ama-fertilizer (amaminerali kanye nama-organic). Ngaphambi kwalokho, kubalulekile ukumba umhlabathi ngokujula kwama-25 cm futhi uwenze kahle.
2. Emibhedeni yokugubha ye-parsley impande, kufanele enze amasentimitha angu-2, phakathi kwemigqa kufanele ibe yi-20 cm ngayinye.
3. Umhlabathi kufanele ukhululeke futhi uvuthiwe ngokulinganayo ukuze ukuhluma kokutshala kwezinto kungavinjelwe. Ukuze kube nesakhiwo esiyingozi, isihlabathi esinomsoco omile sitholwa enhlabathini. Ukumba isayithi ekwindla, ulethe udaba oluphilayo (3-4 kg / sq .mitha). Kusukela entwasahlobo yaseningizimu, isayithi seluvele likhulelwe ngendlela eyinkimbinkimbi, engeza izinto:
   • superphosphates (15 g / sq meter);
   • i-potassium chloride (20 g / sq meter);
   • i-saltpeter (ngokwanele 20 g / sq meter).
4. Uma umhlabathi ususwe ngokuphelele, ukhululiwe ekujuleni kuka 10 kuya ku-16 cm.
5. Cishe izinsuku ezingu-7 ngaphambi kwentwasahlobo ukutshala imibhede ifakwe ifilimu, lokhu kuqinisekisa ukuhluma kokhula. Khona-ke indawo yokukhosela isusiwe. Ukhula luhluma ukhula. Ngenxa yale nqubo ngefilimu, izithombo zizokwazi ukukhuphuka, zithole izimpande, futhi zithuthukise.

Izincomo zokuthuthukisa inhlabathi

Isakhiwo somhlabathi sithuthukiswa ngokumba ngokujula kwama-25-30 cm. Ncoma inhlabathi ekwindla, okwenza umquba wamaminerali. Entwasahlobo, izakhi zomsoco we-potassium-phosphorus zisetshenziselwa isayithi. Ukuze uphumelele emoyeni olungcono, kubalulekile ukukhulula imigqa phakathi kokuchelela okuningi noma imvula.

Kubalulekile! Uma amanzi angaphansi komhlaba eseduze kakhulu, kubalulekile ukwakha imibhede ephakeme yokuhlwanyela iparsley.

Umhlabathi wokugaya ungathuthukiswa ngokuwumba futhi wengeze isihlabathi. I-parsley, imvelo yensimbi encane futhi engathathi hlangothi ifaneleka kakhulu. Inhlabathi ene-acidic ingaqedwa ngokusebenzisa amasu alandelayo:

• okwenza izinkuni zokhuni (700 g kumitha ngayinye 1 sq.);
• ukusetshenziswa kwe-lime (ngokulinganisa isilinganiso esingu-300 g kumitha ngayinye ye-sq. m);
• ukusebenzisa ufulawa wama dolomite (600 g ngomitha ngamunye we-sq. 1).

Kudingeka ukhethe ngokucophelela indawo yezitshalo eziluhlaza, ngakho-ke azikho izinkinga zokuhlwanyela imbewu, ukuthuthukiswa okuncane kwezinhlumela, ukwanda kwezindleko zokunakekela izithombo.

Kungenzeka yini ukutshala isitshalo kwenye indawo?

Kufanele isitshalo sifakwe nini kwenye indawo futhi ingenziwa kanjani? Lokhu kungenzeka uma i-parsley ihlwanyelwa ngendlela yokutshala. Ngokuvamile, ngaphambi kokuqala kwebusika, izinhlobo zezimpande ziyadluliselwa kusuka embhedeni womhlabathi zibe ezitsheni ezisefasiteleni noma ezitsheni zokugcina izithombo. Yenza inqubo esimweni sezulu esibucayi:

1. Bamba i-parsley ngenqwaba enkulu yomhlaba, bayithumele endlini endaweni epholile ukuze bavumelane, futhi ngesikhathi esifanayo bafafaze ngokulinganisela. Uma utshala ebhodweni, izitshalo azigcini ngokujulile ukuze zingabe zibola.
2. Ngemuva kwezinsuku ezimbalwa, dlulisa izimbiza ekushiseni, qala ukuphuza kakhulu. Uma kunesimo sezulu esibhakabhakeni, kubalulekile ukuhlela ukukhanya okungeziwe kwezitshalo.

Ukutshala i-parsley kusuka embhedeni owodwa kuya kwesinye, ungagudluli ukuqubuka komhlaba okuvela ezitshalweni. Ungakhohlwa ngokunisela okunengi.

Isakhiwo esikhethiwe sokutshala siyisiqinisekiso sokuvunwa okuhle kwe-parsley. Imifino enomsoco ingahlwanyelwa, kucatshangelwa izimo zokuzala, umswakama, i-acidity, isakhiwo somhlabathi, imithetho yokujikeleza kwezitshalo, ukulungiswa okuphezulu kwesayithi yezitshalo.