I-Rhubarb iyimifino ehlala isikhathi eside emndenini we-buckwheat, eneqabunga elinamandla elinama-rhizome namaqabunga amakhulu, elitholakala kuma-petioles aminyene nesikhathi eside. I-Petioles ikhula kuze kube ngu-80 cm ubude futhi ibe ngu-4 cm ubukhulu, isisindo sayo singafinyelela ku-1 kg. Kulesi sihloko sizokhuluma ngemithetho yokukhula nokuvuna i-rhubarb.
Izinhlobonhlobo zezinhlanzi ezidliwayo
Ukwandisa i-rhubarb kusayithi akukhawulelwanga ezihlukahlukene kuphela zalesi sitshalo. Lapho ukhetha ezihlukahlukene, kubalulekile ukunaka isikhathi sokuvuthwa nokubala. Ama-petioles of umbala ohlaza asetshenziselwa ukwenza amazambane ahlambulukile, isobho iklabishi, kanye nokubomvu - uma i-jelly ebilisayo bese ihlanganisa.
Uyazi? Ngokusho kwedatha egcinwe ngomhla ka-2700 BC, abahlengikazi baseChina lasendulo babecabanga ukuthi ukuphulukiswa kwesitshalo. Umsuka wokhuni we-rhubarb usetshenziswe njenge-antipyretic, i-laxative ne-agent yokuhlanza umzimba.Okudumile kunazo zonke kubhekwa izinhlobo:
- "UVictoria" - ibanga elivuthiwe futhi elivuthiwe. Ubude be-petioles bungaphezu kuka-60 cm. Ukungahambi kwalokhu okuhlukahlukene kunemibala eminingi. Inzuzo yizimfanelo ezinhle kakhulu zokunambitheka kwalolu hlobo lwe-rhubarb, olwenza lusetshenziswe yonke indawo.
- "Zaryanka" - izinhlobo zokuqala zokuvuthwa (isivuno sokuqala ezinsukwini ezingu-30 kusukela entwasahlobo yesihlahla). Ubude be-petioles buya kusuka ku-30 kuya ku-44 cm. Lokhu kuhlukahluka kwe-rhubarb kunamakhono okuthola isilinganiso.
- "I-Obskaya" - ezihlukahlukene eziphakathi nesikhathi sokuqala (ukuvuna ezinsukwini ezingu-60-69 emva kokuhluma). Ubude be-petioles buyi-22-23 cm. Lokhu okuhlukahlukene kuyamelana nokubandayo, kepha akubekezeli isomiso.
- "Inkani" - izinhlobo ezivuthiwe zakuqala (ukuvuna ezinsukwini ezingu-41-44 kusukela entwasahlobo). Ubude be-Petiole 49-55 cm. Lezi zimila azihambisani nezimbali eziningi.
Izimo ezishisayo ze-rhubarb
Isitshalo se-rhubarb singenakuzithoba, ukubekezelela kahle izimo ezihlukahlukene zezulu (kubanda, isomiso), kungakhula emthunzini, kunamathela ezinambuzane nezifo.
Kubalulekile! Endaweni eyodwa i-rhubarb ikhula isikhathi eside futhi inikeza isivuno seminyaka engu-15 noma ngaphezulu.
I-Rhubarb inehlelo lokususa izimpande ezinamandla futhi oluqinile (oluwela kancane enhlabathini kuze kube ngu-2.5 m). Ebusika, i-rhubarb ibhekwe kakhulu ngomquba noma umquba obolile. Uhlelo lwe-rhubarb lunomsoco omkhulu wezakhi ukuze kuqinisekiswe ukukhula okusheshayo kwamaqabunga ngemuva kweqhwa.Indlela yokutshala i-rhubarb
Ukutshala i-rhubarb kulesi sakhiwo kungenziwa ngokusebenzisa izindlela ezimbili: i-vegetative (ukutshala kabusha nokuhlukanisa izihlahla ze-rhubarb entwasahlobo) kanye nembewu (ngokusebenzisa izithombo).
Uyazi? Ezinsukwini zakudala, ama-rhubarb efihlekile ayebhekwa njengezintuthwane, futhi enyakatho ye-Asia basadliwa. I-China yakudala ibhekwa njengendawo yokuzalwa yensimu ye-rhubarb; okufakiwe kokuqala kufakwe ekhulwini lama-27. BC (amarekhodi kwabazingcweti).
Ukukhula kusuka enzalweni
Abaningi be-agronomists abamangazayo bayazibuza, "Indlela yokutshala i-rhubarb kusuka kumbewu?". Okokuqala kudingeka ugobe imbewu emanzini ngaphambi kokuvuvukala, bese uhluma ngaphansi kwe-gauze noma i-burlap emanzi. Lapho amahlumela amhlophe (1-2 mm ubude) ekhula evela embewu, imbewu kufanele yomiswe ukuze ifinyeleleke bese ihlwanyelwa.
Ukuhlwanyela kufanele kwenziwe ngasekupheleni kuka-Ephreli - ekuqaleni kukaMeyi ngokulandelana (ibanga phakathi kwemigqa engu-25 cm). Imbewu itshalwe endaweni ejulile ka-2-3 cm. Uma amaqabunga amabili ekhula emahlumela, aphelelwe phansi (i-rhubarb kumele ishiywe emigqeni ibanga elide lika-20 cm). Esikhathini esizayo, izithombo ezikhulile ze-rhubarb zinokhula, zikhululiwe, zondliwa ngamanyolo futhi zanisela.
Ngekwindla, izithombo zikhula zibe ngu-20-30 cm futhi zibe nezinhlamvu ezingu-3-4 ezithuthukile. Izithombo ze-rhubarb ezingaphezu kwe-overwintering kufanele zicutshwe ekuqaleni kwentwasahlobo yokutshala. Izimpande noma izingxenye zama-rhizomes ezinamahlumela (aqala ukukhula) atshalwe emithonjeni ngefosholo (ebangeni elingama-100 ngo-80 cm noma 100 nge-100 cm). Lapho utshala emva kwesikhathi, amahlamvu esitshalo (athuthukile kakhulu) kumele asuswe. Ngesikhathi sokutshala, impande ye-rhubarb igxiliwe ngokuqinile ngenhlabathi, futhi izinso zimbozwe umhlaba ngaphandle kuka 1-2 cm (uma umhlaba ungenamanzi okwanele, uphuziswa uma utshalwe). 
Indlela yemifino
Ngezinye izikhathi, ukuqala i-agronomists ukubuza omunye umbuzo, "Indlela yokutshala isitshalo ngendlela yemifino?". Ngalendlela yokukhiqiza, izihlahla ze-rhubarb zicutshwa ekuqaleni kwentwasahlobo. Isimpande sabo sihlukaniswe ngommese zibe yizingxenye (ingxenye ngayinye kufanele ibe namahlumela okukhula oku-1 kuya ku-2 nempande). Kusukela ohlelweni olulodwa lwezimpande, kutholakala izimpande zokutshala ezingu-5-10. Ama-root system axhunyiwe kufanele atshalwe ngokushesha.
Ukunakekela i-rhubarb - ukugqoka, ukuchelela, ukusika nokutshala kabusha
Ukunakekela i-rhubarb kuhlinzekela u-weeding, ukuchelela, ukukhulula emkhatsini wemigqa nokususa imicibisholo yembali, kanye nokudla nokufakelwa kabusha. Kanye ngenkathi, i-rhubarb kufanele ifakwe umanyolo (ngamaminerali nama-organic compounds). Lapho ama-flower stalks avela ku-rhubarb, kudingeka futhi asuswe (ama-flower stalks athola konke okuwusizo kanye nezakhi ezivela esitshalweni). Ekwindla, zonke izitshalo ze-rhubarb ezinama-petioles ezincane ezibuthakathaka futhi ezincane kufanele zisuswe, futhi ezinempilo, cishe yonke ingxenye ye-vegetative kufanele inqunywe.
Kunzima ukutshala i-rhubarb, ngenxa yesimiso sezintambo esithuthukile kanye nobukhulu obukhulu behlathi. Kungcono ukukwenza lokhu ekuqaleni kwentwasahlobo, kuze kube yilapho ingxenye engezansi ikhule. Kodwa kungcono, noma kunjalo, ukusakaza uhlelo lwempande rhubarb ngendlela yemifino.
Imithetho yokuvuna
Ukuvuna i-rhubarb kumele kuqalwe ngonyaka wesibili (uma ukutshala kwenziwe okwenziwe ngemifino) noma ngonyaka wesithathu (uma ukutshala kwenziwa ngezinhlamvu). Lapho izimpande zifinyelela ubude buka-25-30 cm, zingadliwa (okokuqala - 3-4 amashidi). Njalo ezinsukwini ezingu-10-12, ungadala amaqabunga amaningi (kodwa kufanele kube namaqabunga 3-4 emithini emva kokusika). Ezimweni eziningi, i-rhubarb inqunywa izikhathi ezingu-3-4.
Kubalulekile! Ngesikhathi sokuvuna, amaqabunga ama-petioles kumele aphulwe (anqunywe - anganconywa). Ukuze lesi sitshalo singagcini, kuyadingeka ukuthi ushiye ingxenye yamaqabunga esitshalweni, esuswa ekwindla.Ukugcina isivuno se-rhubarb (isisindo esikhwameni ephaketheni) kumele sibe endaweni epholile noma esiqandisini. Ngakho-ke, manje uyakwazi ukuhluma i-rhubarb nokuthi ungayinakekela kanjani. Khumbula, izitshalo ze-rhubarb zihlanganisa ama-acids aphilayo (malic, succinic, oxalic, citric) kanye nosawoti wamaminerali (i-calcium, i-phosphorus, i-iron, i-potassium), kanti impande namaqabunga ayenobuthi.
