Kungenzeka yini ukusheshisa ukukhula kwe-parsley nokuthi zingaki izinsuku ezizovela ngemuva kokuhlwanyela?

Imifino emisha, okungukuthi i-parsley - enye ye-condiments ethandwayo, enezela okunempilo, okumnandi ezitsha ezihlukahlukene. Iqukethe amavithamini amaningi eqembu B, amavithamini A, C, macro-kanye nama-microelements. Yilokho okwamenza abe intandokazi phakathi kweziqholo.

Kubhekwa njengesiko esingenakuzithoba. Ungakhula i-parsley ekhaya efasiteleni, ensimini, ukushisa okushisa. Kodwa ukuqoqa izitshalo eziphezulu kufanele uqaphele ukulungiselela nokuhlwanyela imbewu.

Yini enquma isikhathi sokuvela kwezithombo?

Ngemuva kokuthi zingaki amahlumela azovela futhi ukuthi amahlumela amade azovela kanjani kuncike ezintweni ezihlukahlukene:

• isimo sezulu;
• Iyini izinga lembewu kanye nokwelapha ngaphambi kokutshala;
• ukunakekelwa kwenhlabathi emva kokuhlwanyela;
• ukuchelela ngesikhathi.

Umehluko ukhula kuphela ngesikhathi sokuhlwanyela, isikhathi sokuvela kwezithombo endaweni ngayinye ethize. I-colder isimo sezulu, isikhathi eside isikhathi sokuhluma.

Ephakathi neRussia, ukuhlwanyela kuqala ekuqaleni kwentwasahlobo futhi kuhluma ekushiseni kuka +3 - +4 ° C. Ukuhluma amahlumela ukubekezelela amaqhwa kuze kube ku--9 ° C. Ukukhula kwe-parsley, izinga lokushisa elikhulu yi-+18 - +20 ° С.

Imbewu yama-parsley ikhule isikhathi eside ngokwanele - kusuka emavikini amabili kuya kwamane. Lokhu kungenxa yokuthi amafutha abalulekile, ahlanganisa imbewu, angadluleli umswakama, unciphisa inqubo yokuhluma.

Ukuze uthole isivuno esihle, kubalulekile ukulungiselela kahle imbewu yokutshala, okuzoqinisekisa ukuthi isithombo sinjani.

Izigaba zokulungiselela imbewu:

1. ukukhethwa kwembewu ye-class 1, ukubalwa kwempilo yeshalofu iminyaka engama-2-3;
2. ukuhlunga nokuhlola imbewu yokuhluma;
3. ukufaka emanzini ashisayo 60-70 ° C, ngesisombululo esibuthakathaka sama-manganese;
4. imbewu ukuhluma ngaphambi kokutshala.

Kunezinhlobo ezimbili: amahlamvu kanye nezimpande. Izinhlobo ezilandelayo ze-parsley zikhona:

1. Ekuqaleni:
   • Umkhosi;
   • Giant;
   • I-Astra.
2. Isikhathi esiphakathi:
   • I-Universal;
   • Ushukela.
3. Ukuvuthwa okuzayo
   • I-Bogatyr;
   • Alba

Ukuze uthole amahlumela asheshayo nokuvuna, kungcono ukukhetha ukuhluka okuqakathekileko. Ngenxa yesikhathi esifushane sokukhula, lolu hlobo lwe-parsley lungakhula ngempumelelo ngisho nasesimo sezulu esibi saseSiberia. Ukuvuna kungenziwa ezinsukwini ezingama-40-45 emva kokutshala. I-mid-season parsley izitshalo izinsuku ezingu-15-20 eside kunokuvuthwa kokuqala.

Ukunakekelwa okuyinhloko kwesitshalo, okuthinta ukuhluma, ku:

• ukukhulula phakathi kwemigqa;
• weeding okufika ngesikhathi;
• ukuchelela okulinganiselayo;
• ukugcina umswakama womhlaba.

Uzoqala kuphi ukubala?

Ngokushesha ngemva kokuhlwanyela, ungabala ukuthi inqubo yokweqa amahlumela okuqala kuthatha isikhathi esingakanani.

Uma usebenzisa izindlela ezahlukene zokwelapha imbewu ngaphambi kokuhlwanyela, ukulandela lezi zikhathi zokugcina kuzosiza ekutholeni indlela engcono yokulungisa.

Indlela yokuhluma ngokushesha emva kokuhlwanyela: ku-abamba ukushisa, insimu evulekile, ekhaya

• Imbewu ehlwanyelwe ekulungisiwe iyohluma emva kokuhlwanyela isonto kamuva, lapho ikhulile endaweni yokushisa noma emhlabathini ovulekile ekushiseni kuka +3 - +15 ° C.
• Uma ukhula ekhaya, lapho ukushisa kwe-air kungama-20 ° C kungavela ezinsukwini ezingu-5.
• Uma uhlwanyela imbewu eluhlaza, eyomile, izithombo zingabonakala ngemva kwamasonto 3-4 kuphela.

Isikhathi esincane nesiphezulu sokuhluma, kungenzeka yini emahoreni amathathu?

Isikhathi esiphezulu sezitshalo ze-parsley ngemuva kokutshala inyanga eyodwa.. Isikhathi esincane siyizinsuku ezinhlanu. Akunakwenzeka ukuthola izithombo ngamahora amathathu.

Indlela evame ukuchaza indlela yokuhlwanyela iparsley emhlabathini, besebenzisa i-quicklime, eqinisekisa izithombo ngamahora amathathu, iphutha. Njengoba i-lime kanye nokushisa okuvela ekusebenzeni kwamakhemikhali ngesikhathi sokuchelela kuyovele kubulale imbewu.

Kungenzeka yini ukuthi kuthinte ukuhluma: ukusheshisa noma ukunciphisa?

Ukuthinta ukuhluma kwesikhathi ukusiza:

• ukusetshenziswa kwezinqubo ezahlukene zokulungiselela imbewu;
• ukushisa kwemoya;
• umswakama womhlabathi

Uma umhlabathi ungabi manzi ngokwanele, izinga lokushisa liphansi kakhulu, isikhathi sokuhluma imbewu siyokhula.

Nini ukukhathazeka?

Ukukhathazeka ukuthi, uma i-parsley ingaphumi emva kwezinyanga ezingu-1-1.5 emva kokuhlwanyela lapho udala izimo ezifanele. Lokhu kungabekwa icala njengembewu, nomlimi wegadi.

Uma ukulungiswa kwenzalo kwenziwe kahle futhi imbewu ihlwanyelwe kakade ihlume, singaphetha ngokuthi ukunakekelwa okungeziwe kwakungeyona izinga eliphezulu.

Ibukeka kanjani i-parsley enjalo ngemva kokutshala uma ivela? Inhlabathi iyomile, i-crust isakhiwe emva kokunisela noma imvula, kanti amahlumela asuke ephilile noma afa. Gcina ithrekhi yomswakama wenhlabathi futhi uhlale uyomile.

Kunconywa ukumboza umbhede ngezinto zokugqoka noma ifilimu ezosiza ukugcina umswakama, futhi ungashiyi imbewu etshalwe ngaphandle kokuqondisa.

Kungaphetha ngokuthi ijubane lezithombo ze-parsley lithinta kakhulu:

• izinga lembewu nokulungiselela;
• lokushisa okuhle yi-+18 - +20 ° С;
• umswakama okwanele womhlaba.

Ukudala izimo ezinjalo amahlumela okuqala angatholakala ezinsukwini ezingu-5-7. Futhi usebenzisa izinhlobo zokuvuthwa zakuqala zikaparsley, isivuno sokuqala sizoqoqwa emavikini angu-4-5.