I-Parsley - isitshalo se-biennial segciwane likaParsley esivela emndenini wase-Umbrella ene-branched stem nokukhanya, okuluhlaza okwesibhakabhaka, amaqabunga ama-pinnate. Iqukethe ascorbic acid, vitamin B, retinol, riboflavin, iron, potassium, magnesium, pectin izinto kanye phytoncides.
Isetshenziswa kabanzi emafomeni ahlanzekile futhi ahlanzekile okugcoba ekuphekeni nasekulondolozeni, yengezwa izitsha ezivela emifino, inyama, inhlanzi ebilisiwe kanye nomdlalo.
Uyazi? Eyaziwa kakhulu eRome lasendulo. U-Pliny wabhala ukuthi ukukhonza ama-saladi nama-sauces ngaphandle kwe-parsley kuyisibonakaliso sokunambitheka okubi, futhi waphawula ukuthi zonke izigaba zabantu ziyamthanda.
Kungani utshala i-parsley ekwindla
Izitshalo zasebusika ziphikisana kakhulu namazinga okushisa aphansi, isithwathwa nazo zonke izifo zezifo, futhi zivuthwe ngokushesha kakhulu kunokujwayelekile. Ngokwesilinganiso, ukutshala i-parsley ngaphansi kwebusika kuyashesha ukukhula ngamasonto ambalwa noma ngenyanga. Noma kunjalo, kufanele kukhunjulwe ukuthi imifino etholakala ngaleyo ndlela ayikwazi ukugcinwa, kodwa kufanele isetshenziswe ngokushesha.
Kubalulekile! Amaqabunga ajwayelekile aseParsley abhekwa njengenhlobo ehlukahlukene kakhulu yama-frost.
Isikhathi esihle sokutshala i-parsley ngaphambi kwebusika
Izakhamuzi zasehlobo zivame ukuzibuza ukuthi kungenzeka yini ukuhlwanyela iparsley ngaphambi kwebusika, futhi uthole impendulo eqinisiwe. Udinga ukukhetha isikhathi sokuvimbela imbewu ukuhluma ekwindla, ukuvuvukala nje, ukuhlwanyela ngokushesha ngangokunokwenzeka, ngokuvamile ngo-Okthoba noma ngoNovemba.
Ukuhlwanyela i-parsley ngaphansi kwebusika kunesikhathi esithile ngaphambi kweqhwa lokuqala, lapho umhlaba uhlanganiswa neqhwa elincane, izinga lokushisa ejwayelekile ebusuku li--2-3 ° C. Okukhethwa kukho ukuhlwanyela esimweni sezulu esiqhwa. Uma isimo sezulu sihlala sishisa kuze kuDisemba, izinsuku zokufika zizolibaziseka. Ungakhohlwa ukuthi ekwindla isikhathi eside futhi imvula.
Indlela yokukhetha indawo efanelekile yokutshala i-parsley ekwindla
Ngokuba ukutshala ekwindla kumele kusetshenziswe lezo zindidi, eziye zakhula ukhukhamba, iklabishi, amazambane nezinye izitshalo zokuvuna zakuqala. Esinye isici ekukhetheni indawo ukuqoqwa kweqhwa ebusika endaweni ethile. Imibhede kufanele ivikeleke emoyeni owedlulele, ngokukhanyisa okuhle nasezindaweni ezingezona izikhukhula, kufanele zilungiswe ekupheleni kwehlobo.
Ukulungiselela umhlaba wokutshala
Ngaphambi kokutshala i-parsley ngaphambi kwebusika, kubalulekile ukukhulula inhlabathi, ukuyicebisa ngezakhi eziphilayo, ukhetha okutshalwa futhi kuvundile. Ngemuva kokuvuna izitshalo ezandulela i-parsley, faka nge-superphosphate ene-granulated kanye nosawoti we-potassium (15-20 g nge-1 sq. M). Kamuva faka umanyolo we-nitrogen (20 g ngalinye 1 sq. M).
Kudingekile ukululaza umhlaba ngokuxuba ungqimba ophezulu nge-peat noma isihlabathi, kodwa ungayinqamuli. Kuyinto engathandeki ukusebenzisa umanyolo njengomanyolo, kungcono ukunaka umquba noma i-biohumus.
Izitshalo zasebusika zibalulekile ikakhulukazi ezindaweni lapho, lapho kukhishwa, inhlabathi igcina umswakama isikhathi eside. Khona-ke udinga ukumboza izitshalo ngefilimu, ukudala ukufana kwesibamba sokushisa encane. Ukugqoka amafilimu kuzothuthukisa ukukhiqizwa kwesitshalo, kuyokwenzeka ukuthola izivuno ezimbili ngonyaka.
Ukulungiselela imbewu yokutshala emhlabathini ovulekile
Iparsley ilungiselelwe ukutshala ebusika kanje. Okokuqala udinga ukuhlunga imbewu ngokukhetha ama-specimens amahle kakhulu, ukwenqaba ikhwalithi empofu futhi ethintekile. Emva kokufiphaza ukusheshisa ukuvela kwamahlumela kunoma yisiphi isisombululo se-disinfecting, isibonelo, i-potassium permanganate, isisombululo se-boric acid noma i-sulphate yethusi.
Izosebenza ngempumelelo ukuqhuma - ukugeleza emanzini ekushiseni kwe-20 ° C nge-injection yomoya-mpilo noma umoya ngaphakathi kuyo usebenzisa i-compressor, efaka isandla ekukhuculeni imbewu.
Izitshalo zasebusika zidinga imbewu eningi kunokushicilela. Ezinye izindlela zikhona i-jarovisation (uthele imbewu ibe yisitsha sezinkuni futhi ume phezu kweqhwa, uvuselele ngezikhathi ezithile), i-drazhirovanie (imbewu yokugqoka ngenhlanganisela ye-peat, i-humus nama-fertilizer amaminerali aqukethe ama-adhesives). Lokhu kuzoqinisekisa ukulingana okufanayo, ukuvuselela amandla okuhluma, ukwandisa ukumelana. Imbewu enobuthi kufanele inike isikhathi sokuma.
Indlela yokutshala imbewu ka-parsley
Umbuzo wokuthi i-parsley ihlwanyelwe ngaphambi kokuba ubusika isuswe, manje kubalulekile ukukwenza kahle. Ububanzi besiqephu kumele bube yi-1 m, ukujula kwenhlabathi evuliwe kungaba ngu-10 cm.
Yenza imifantu engama-5 cm ejulile, engeza isihlabathi phansi, bese uwagcwalisa ngomquba, uhlwanyele imbewu, njengokujwayelekile, ugcwalise umhlaba phezulu. Bese wenza umquba womhlabathi nge humus noma peat. Ibanga eliphakathi kwe-groove akufanele libe ngaphansi kuka-10 cm, elivumela ukuthuthukiswa okuvamile kwe-parsley.
Kubalulekile! I-parsley, etshalwe ngaphambi kwebusika, inezakhiwo ezinenzuzo ngaphezulu kunejwayelekile. Ngakho-ke, kusiza ngokuphulwa kwendlela yokugaya, ilawula umzimba, iqinisa isimiso somzimba sokuzivikela, ihlangabezana nezinkinga zesistimu ye-urinary.
Imithetho yokunakekela iparsley ensimini
Lapho kusungulwa isembozo seqhwa, imbewu, efakwe emhlabathini ekupheleni kuka-Okthoba, ihlanganiswe neqhwa phezulu. I-Parsley, ekhulile ensimini, ayesabi amakhaza angu -9 ° C. Uma sekuyisikhathi sokuhlwanyela i-parsley ngaphambi kobusika, ngaphambi kwalokhu kufanele ugcwalise imbewu emanzini ngezinga lokushisa elifinyelela ku-22 ° C, ukuguqula amanzi njalo emva kwamahora ambalwa, emva kwezinsuku ezingu-2-3 imbewu ishiywe kwisisombululo sokukhula, uma i-oksijeni idluliselwa kulolukhuni imbewu.
Iparsley ikhula ngamasonto ambalwa kuye ngokuthi imbewu. Ngezinye izikhathi kuyadingeka ukukhulula phansi kancane kancane. Ukwandisa isivuno kuzosiza endaweni ekhethiwe kahle, eyayikhulile amazambane, amakhukhamba, nobukhulu bempande izokwandisa indawo evela ngaphansi kwezinyosi.
Ukhula olukhulayo kumele lususwe, lukhula ukhula, lunwetshwe futhi luhlutswe, ukuqinisekisa ukuthi inhlabathi yayingabi kakhulu. Ngemva kokuqhaqhaqhwa kweqhwa, ukukhulelwa okuyinkimbinkimbi kwezitshalo kwenzeka ngomquba, superphosphate, saltpeter ne-potassium chloride. Ukutshala i-parsley ekwindla kudinga ukondla okuvamile, okudingekayo ngokukhishwa kwe-mullein noma umquba. I-Parsley, etshalwe imbewu, ngeke iphazamise ukuphakela kwe-microliment foliar, okudingeka ihlelwe izikhathi ezingu-2 ngonyaka.
Uyazi? I-Parsley iyisitshalo esingenamandla okushisa, kodwa lapho kungekho umswakama ofanelekile imifino iba yinto enamandla kakhulu futhi ilukhuni, ngakolunye uhlangothi, kungcono kuqoqa amafutha ahlanzekile futhi abalulekile, ingxenye eyinhloko ye-apiol, noma enye indlela - i-parsley camphor, i-furokumarin bergapten ne-flavone glycoside apiin .
Ukuvuna
Ukuvuna kwemvelo kwenziwa ngezindlela ezimbili: ukuqhwala nokuma. Ukuze uthole izinto eziwusizo ezingaphezulu zokumisa, amasonto amabili ngaphambi kokukhetha i-parsley kuncipha kancane. Uma kunesidingo esisha sokudla, ukuchelela kumele kugcinwe, kuhlinzeke ngamanzi angama-60-70% omhlabathi.
Imifino enganqamuki emakhaleni ivunwa ekupheleni kukaNovemba ngesikhathi esifanayo njengezilimo ezimpande, kuze kube yiqhwa elikhulu eliqala ku -10 ° C, futhi ezindaweni ezingezansi ungakwazi ngisho nokushiya ebusika, ehlanganiswe utshani ukuze uvikeleke, ngaphambi kokuba uphelele ngokucophelela futhi uhlanganise.
Ukuhlwanyela kwe-parsley ebusika kuzonikeza izakhamuzi zasehlobo izakhamuzi zasehlobo futhi zithande imifino engavamile, ngakho-ke akufanele ungangabazi ukuthi bayatshala yini iparsley ngaphambi kokubusika.
