Abaningi bethu basebenzisa igalikhi ngezinhloso zokugaya noma zokunakekela imithi, kodwa bambalwa bayazi ukuthi yiluphi uhlobo lwesiko olubizwa nge-botanical. Kungenxa yezitshalo ze-herbaceous zomndeni we-anyanisi, abalimi abaningi ezigaba zokuqala zikagalikhi bangakwazi ukudideka kalula ngokhula futhi babasuse emibhedeni, ngaleyo ndlela bezitshele ukuthi kungenzeka yini ukutholakala kwamavithamini. Ngaphandle kwephunga elimnandi nelinambitha, lesi sitshalo sinamakhemikhali amanengi asisiza ukubhekana nezinye izifo. Noma kunjalo, ulwazi mayelana negalikhi ekhulayo ensimini kungenzeka ukuthi lusizo kwabaningi.
I-garlic: incazelo
Ngaphambi kokuqhubeka nokuchazwa kwezici zokutshala nokunakekela isitshalo, masizijwayele ngokuningiliziwe. Uhlelo lwempande lendabuko luyi-fibrous, olune-bulb nxazonke, oluhlelwe phansi emaphethelweni. Lokhu kuyakheka okunzima kakhulu, ezenzweni ezakhiwa ezivela ezinganeni ezimbili kuya kwezingu-50, ezibizwa ngokuthi "ama-lobules" noma "ama-clove".
Bayihlanganisa izicathulo ezinombala ezimhlophe, eziphuzi, ezibomvu noma ezibomvu noma ezibomvu, ziyingxenye edayayo kakhulu, kodwa, uma ungakhulumi ngokuvuna isitshalo ebusika, emva kokutshala uzothola ithuba lokupheka usebenzisa imifino eluhlaza okuyinto ibe ukunambitha kunalokho okukhangayo kanye iphunga. Amaqabunga (nawo nawo amaphepha) alula, agugule, i-lanceolate futhi aphelele, kufinyelela ku-1 cm ubude futhi ubude buka-30-100 cm.
Kubonakala sengathi ihluma komunye nomunye, ngaleyo ndlela yakha okuthiwa "amanga" (kubonakala sengathi isiqu se-anyanisi, sinamandla kuphela). I-peduncle yesitshalo ukuphakama ifinyelela ku-150 cm, futhi ekugcineni ine-inflorescence ye-umbellate, efihlwe igobolondo lefilimu kuze kube yilapho umzuzu izimbali zivulekile. Izithelo zikagalikhi limelelwa ibhokisi, futhi phakathi kwezinhlobo zezitshalo, izinhlobo zehlobo nezinhlobo zasebusika ziyahlukahluka. 
I-garlic yase spring
Phakathi kwezici eziyinhloko zalolu hlobo ukungabi khona kwemicibisholo, okuyinto lesi sitshalo asikhulumi nje. Ukwakhiwa kwamazinyo ekhanda kwenzeka emigqeni eminingana, futhi ukuqhubeka nokutshala kunconywa ukuba uthathe kuphela okukwedlulele, ngoba kunkulu.
Ukwandisa i-garlic entwasahlobo, kufanele ulungele ukuthi ukutshala nokuzinakekela kuhluke kakhulu nezinqubo ezifanayo ngesikhathi sokukhiqizwa kwezinhlobo zasebusika. Ngemva kwesikhashana sizokhuluma ngomsindo ekutheni, ukufaka umanyolo noma ukufaka umquba emhlabathini, futhi manje siyazi ukuthi amakhanda amancane entwasahlobo yasentwasahlobo agcinwa isikhathi eside kunobusika futhi ngokuvamile angahlala esitshalweni esisha.
Phakathi kwezinhlobo ezidumile kakhulu zalesi sitshalo yilokhu: "Elenovsky" - ezihlukahlukene zonyaka-non-streaky ezihlukahlukene ezokujabulisa wena ngemikhiqizo emikhulu, "Gulliver" - inamakhanda amancane aphathekayo ombala omhlophe futhi inekhwalithi yokugcina eyengeziwe (kuze kube yizinyanga ezingu-8), ezihlukahlukene zonyaka ezingenayo indexed ezihambisana nokuzinikela "Victoria" , okungcono kunabanye abakwazi ukubhekana nezifo ezihlukahlukene.
Uyazi? I-garlic yaqala ukudliwa eminyakeni engaphezu kuka-6000 eyedlule, kanti nanamuhla lesi sitshalo sidinga kakhulu eNingizimu Asia.
I-garlic yasebusika
Uma kuqhathaniswa nezinhlobo zasentwasahlobo ezichazwe kakade, umfowabo obusika ihluke emakhanda amakhulu futhi kuvuthwe ekuqaleni. Ezimweni eziningi, abalimi banesithakazelo ekutshaleni i-garlic yasebusika, kanye nemithetho yokulima futhi banakekele ukusetshenziswa okunye ngoba akufanelekile ukugcina isikhathi eside.
Izinhlobonhlobo zezihlahla zezitshalo (ezikhonjiswe ngokuba khona kwemicibisholo ene-air bulbs, esetshenziselwa ukukhiqiza) ngokushesha okuvuthiwe kunabaningi abadubulayo, kodwa-ke, amandla engeziwe angeke asetshenziswe ekususeni imicibisholo yabo.
Kuzo othandwa kakhulu Izinhlobo zasebusika zikagalikhi zihlanganisa: "I-Zubrenok" (ihlumela imicibisholo, inesitshalo esikhulu nesiningi), "i-Alkor" yiyona ehlukahlukene kakhulu phakathi kwabalimi, ehlukaniswe ngama-medium nama-pink-violet amazinyo amazinyo, "uLyubasha" - udubula imicibisholo futhi uphume ngokumelene nawo wonke ophezulu izintambo ezinomsoco, kanye nama-big and flattened bulbs.
Lapho ukhula ugarliki, abantu abaningi bazibuza ukuthi ungayilondoloza kanjani: ungenza ukuvunwa kwama-bulb noma ugarliki oluhlaza.
Kodwa-ke, inketho efaneleka kakhulu yokugcina isitoreji isikhathi eside yi "Herman" - isikhathi eside kunazo zonke izinhlobo zasebusika, nakuba ama-average ahlose ukusibuyisela emuva ohlwini lokukhetha okuthandwayo. Abanye abalimi nabo bayazi ngokuhlukahluka okuphakathi kokuvuthwa okungeyona-shotgun ebizwa ngokuthi "Udokotela", kunokuthutha okuhle, futhi amakhanda ayo afaka kuze kufike kuma-clove angu-16.
Indlela yokutshala emhlabathini ovulekile: uhlelo lokufaka isikhathi nokutshala
Ekuboneni kokuqala, kulula ukuqagela ukuthi ungakhula kanjani i-garlic, kodwa uma udinga isitshalo esihle kakhulu futhi esiphezulu, kuzomele udingise le nkinga ngokuningiliziwe. Ngaphezu kwalokho, sesivele sikhulume ngaphambili ukuthi kukhona ukungafani okwehlukile phakathi kokutshala nokunakekelwa okuqhubekayo kwezinhlobo zentwasahlobo kanye nobusika. 
Lapho utshala igalikhi emhlabathini ovulekile
Umbuzo wokuqala okufanele ukhathazeke ngaphambi kokutshala ugarliki ukuthi uzokutshala nini futhi kuphi.
Kukhona izinketho ezimbili: ukutshala kwentwasahlobo nekwindla. Okokuqala kufanelekile ukuzalanisa endaweni yezinhlobo zasentwasahlobo, kanti eyesibili yenzelwe ubusika.
Ukutshala ugarliki ekuqaleni kwentwasahlobo akufanele kwenziwe ngemuva kwesigamu sokuqala sika-Ephreli, kodwa ngenxa yokuthi ngalesi sikhathi inhlabathi ingabanda kakhulu, kuyadingeka ukuthi ulungiselele isayithi i-garlic entwasahlobo ekwindla. Isikhathi semifino yalezi zinhlobo sifushane kunobusika, ngakho-ke, ngesikhathi sehlobo esifushane singakha i-anyanisi eluhlaza okwesibhakabhaka, ukutshala kwenziwa ngokushesha ngangokunokwenzeka (lesi sitshalo sibekezelela ukusabalala kwentwasahlobo).
Kubalulekile! Ukushisa kwenhlabathi lapho ukutshala i-spring garlic kufanele kube ngaphakathi + 5-6 ° C, okuyizimo zokushisa ezihle kakhulu. Uma umhlaba uvuselela ngokwengeziwe, ukubunjwa kwezimpande nokukhula kwamaqabunga kuyoba nzima kakhulu (lapho izinga lokushisa eliphakeme kakhulu lesi sitshalo liyeka ukukhula nokuthuthukiswa kwalo).
Ngokuqondene nokutshala i-garlic yasebusika ebusika, kwenziwa kusukela engxenyeni yesibili kaSeptember kuze kube phakathi kuka-Okthoba ukuze isitshalo singakha uhlelo oluqinile lwempande ngaphambi kokubanda (kufanele kuhambe ngo-10 cm enhlabathini). Ikhetho elihle kunazo zonke lokutshala okunjalo yizakhamuzi zasehlobo zicabangela isikhathi sezinsuku ezingama-35-45 ngaphambi kweqhwa elilindelekile yisikhathi esihle sokutshala ugarlic ebusika. Izinhlobo zasebusika zibekezelela ngokuthula ukushisa ebusika. Into esemqoka ukuthi izitshalo azange zikhule ekukhuleni.
Indlela yokulungisa umhlabathi wokutshala
I-garlic, inhlabathi engathathi hlangothi nendawo evundile iyadingeka, kepha isivuno siyokhula kahle enhlabathini yomhlabathi. Akufanele neze umhlaba ube owomile, nakuba kudingekile ukuba ugweme ukutshala izitshalo ezindaweni eziphansi lapho amanzi anamanzi ancibilika khona.
Isayithi lokutshala entwasahlobo ka-garlic kumele likhule ngokujulile kusukela ekwindla, lifake 30 g we-superphosphate, 20 g we-usawoti we-potassium kanye nebhakede le-humus elibolile kumamitha angu-1. Ngemva kokuqeda lezi zinyathelo ngaphambi kokutshala ugarlic entwasahlobo, konke okumele ukwenze ukulinganisa indawo ekhethiwe nge-rake. Uma ukuhlwanyelwa kwentwasahlobo kulungiselelwe i-garlic yasentwasahlobo, khona-ke imibhede ilungele okungenani amasonto amabili, ukumba umhlabathi endaweni ye-bayonet nokufaka humus (ibhakede elilodwa), usawoti we-potash (20 g / m²), superphosphate (30 g / m²).
Njengoba kunomhlabathi we-acidity owandisiwe, kubalulekile ukufaka u-choki, i-lime noma i-dolomite ufulawa emhlabathini wokuxoshwa. Umanyolo wegalikhi kubalulekile ukwenza kokubili ekwindla nasekuseni, futhi uma izinto eziwusizo kanye ne-deoxidizers zihlanza njalo embhedeni wensimu, khona-ke kufanele upheze indawo ngesikhala somlotha bese uphawula izitshalo ngezikhathi ezithile.
Phakathi kwemigqa kufanele ushiye ibanga lokungenani u-20-25 cm, futhi phakathi kwezitshalo zomuntu ngamunye - 10-12 cm. Ukutshala isivuno kangcono ezindaweni zokuhlala, kodwa ukuze ungabambezeli ukukhula kwezimpande, zama ukuxosha amazinyo emiphakathini. Umhlaba ohlangene kakhulu ungagcina ususe i-clove, futhi izokhipha.
Okungafunwa Abaqaphi be-garlic banamanisi, izaqathe, ukhukhamba, utamatisi. Ngesikhathi esifanayo, kuhle ukutshala emva iklabishi, ubhontshisi, amazambane noma umquba ohlaza. I-garlic ngumakhelwane omuhle kakhulu we-raspberries, ama-strawberries, ama-strawberries, ama-gooseberries, ama-roses kanye nama-currants, njengoba akwazi ukusabisa izinambuzane ezihlukahlukene kuzo: ama-moles, amacimbi, ama-slugs kanye nabashiyela, futhi isitshalo ngokwawo siyaqhubeka nokuthuthukisa ngokugcwele.
Kubalulekile! Embhedeni owodwa akufanele ukhule ugarlic iminyaka emibili ulandelana, futhi emva kwalesi sikhathi udinga ukuphumula iminyaka emine.
Ukulungiselela kokutshala izinto
Ngemva kokusebenzisana nemibhede ka-garlic (entwasahlobo noma ekwindla), sekuyisikhathi sokuqala ukutshala izinto, okudinga ukwelashwa ngaphambi kokutshala emhlabathini. Okokuqala, izinhloko ezikhethiwe kufanele zihlelwe, zibeke eceleni izibonelo ezinkulu kakhulu futhi ezinempilo kakhulu.
Ngisho noma ubona izinyo elilodwa kuphela ekhanda, kudingeka uqonde ukuthi ezinye azifanelekile ukufika. Esigabeni sesibili sokulungiselela, wonke amazinyo ahlolwe kufanele afakwe ku-Fitosporin imizuzu emihlanu, okuzosiza ekugwemeni ukuthuthukiswa kwezifo zefungal esikhathini esizayo. Ngaphandle kwalokho, ungaphatha amazinyo ngesisombululo esibomvu se-potassium permanganate noma uwagcobe ngesisombululo se-1% iodine.
Ngokuvamile ngaphambi kokutshala kuyasiza ukwengeza inzalo ngokuyifaka engxenyeni yomlotha (0.5 amalitha omlotha kufanele wengeze 1 ilitha lamanzi bese ubilisiwe ukuklanywa kwamaminithi angu-30). Ngalolu lungiselelo, konke ukunakekelwa kukagalikhi okulandelayo kuzoba lula kakhulu.
Kubalulekile! Ukuhlukaniswa kwamakhanda akhethiwe emazinyo kufanele kwenziwe ngokushesha ngaphambi kokuthi kufakwe enhlabathini, ngoba kungenjalo phansi kwama-bulb kuzokoma kakhulu futhi uhlelo lwempande ngeke lukwazi ukuthuthukisa. Noma kunjalo, kungcono ukususa igobolondo elingenhla, ngoba kulokho ukuthi izifo ezifo nezifo zibuthene.Uma ukutshala i-garlic kwenziwa ebusika, wonke amazinyo kufanele abe omisiwe kahle.
Nokho, akusiyo njalo ukutshala ugarlikhi nokusetshenziswa kwamazinyo kuyoba yindlela engcono kakhulu. Ngezinye izikhathi kunengqondo kakhulu ukukhetha izitshalo ezinhle kakhulu kusengaphambili bese ushiya imicibisholo enezintambo ezingaphansi kwazo. Uma nje "ifilimu" ephezulu iphuma phezu kwabo futhi anyanisi bathola umbala wesici, igalikhi ingasuswa ngokuphelele enhlabathini futhi yomiswe. Ngaphambi kokuhlwanyela isakhiwo, uhlala ukukhetha ama-bulb kuphela amakhulu kunawo wonke futhi uwabeke emhlabathini.
I-patterning yokuhamba
Ngakho-ke, sazi ukuthi sizohlwanyela nini i-garlic ngezinyosi namazinyo, kodwa akukho okubaluleke nakakhulu ukuthi i-patternings ye-plantings enjalo. Kulo mkhuba wendabuko, inzalo elungiselelwe ifakwe emhlabathini ovulekile emigqeni ehlukene, ishiya phakathi kwayo 15-20 cm, ibanga emgqeni phakathi kwezitshalo zika 8-10 cm. 
Noma kunjalo, lokhu akusona kuphela okukhethwa kukho kokufika, futhi uma ufuna ukuthola isivuno esiningi, ungasebenzisa amanye amacebo. Isibonelo, ngokubekwa ngokujwayelekile okujwayelekile kuka-15 × 15 cm, abalimi abaningi benza ukufika okungezansi kokubili endaweni eyodwa. Okusho ukuthi, i-clove eyodwa ka-garlic ingcwatshwe ngo-13-14 cm emhlabathini, kanti okwesibili kungu-6-7 cm kuphela.
Esinye isimiso sokufika sihlanganisa ukubeka lezi zitshalo emigqeni, kodwa ngendlela evelele, ezindaweni ezijulile nasemithonjeni ehlukene:
- isendlalelo sokuqala kufakwa emigqeni ngokusho kwe-scheme 15 × 15, ngokujula kwembewu 6 cm;
- eyesibili itshalwe ngenhlangano yezimbobo eziphakathi kwezikwele, ezakhiwe ngaphambilini ngezimbobo ezine zesendlalelo sokuqala (kulokhu, amazinyo kufanele afakwe emhlabathini kuya ku-13 cm).
Ngosizo lwezinhlelo zokutshala ezinjalo, uzokwazi ukusebenzisa izindawo ezihlwanyelwe ngokuphumelelayo, okuzokuvumela ukuthi uqoqe ngokuphindwe kabili isivuno uma uqhathaniswa nesimiso esivamile sokubekwa kwezitshalo. Ngaphezu kwalokho, lapho ubhala ugarliki ebusika ekwindla, amathuba okulahlekelwa kwezitshalo kusukela ebusika obubandayo neqhwa ancishiswe kakhulu.
Izici ukunakekelwa ensimini evulekile
Njenganoma yisiphi esinye isitshalo, noma yiluphi uhlobo lwesitshalo esichazwe kudinga isimo sengqondo sokuziqhenya ngokwayo hhayi kuphela ngesikhathi sokutshala, kodwa futhi nasendleleni yokunakekelwa okuqhubekayo. Lokhu kusho ukuthi ukuze uthole umphumela omuhle kanye nokuvuna okuhle kufanele ukwazi zonke izidingo zokunisela, ukufaka umquba kanye nokwehlisa isivuno esichazwe.
Ukunisela
Kulesi simo, umswakama womhlabathi kanye nokunisela kokunisela kuphazamisa ngqo izinga lezitshalo, ngakho-ke lokhu akufanele kukhohliwe, ikakhulukazi ngesikhathi sokukhula kwesitshalo. Ekuqaleni kakhudlwana ukukhula nokuthuthukiswa kwayo, uzodinga cishe amalitha angu-10-12 ngamanzi angu-1 ngemifino yezitshalo, bese kuthi, njengoba ama-bulbs ekhulile, anciphisa ukuchelela. 
Kusukela ekupheleni kwehlobo, okungukuthi, kusukela ngo-Agasti, kungasuswa ngokuphelele, kusukela engozini yokubola kwezitshalo, okwenza ukuvuna kwentwasahlobo noma i-garlic yasebusika kube nje ukuchitha isikhathi, ukunyuka. Ngaphezu kwalokho, ngokufudumala kwenhlabathi kunciphisa ingozi yokuthuthukisa izifo ezihlukahlukene, okwenza impilo yakho ibe lula.
Umanyolo
Njengezinye izitshalo, umanyolo unomthelela omuhle ekukhuleni nasekuthuthukisweni kwezitshalo ezichazwe, kodwa kuyokwazi ukufeza umphumela omuhle kuphela uma umthamo wesimo esifanele sokudla ubonakala.
I-garlic ikhetha amaminerali nama-organic fertilizer, ikakhulukazi ama-phosphate nama-fertilizer. Izinhlobonhlobo zezinhlobo zasebusika zenziwa ekuqaleni kwentwasahlobo, zenza izingqungquthela ezakhiweni ze-tillergy (90-100 g we-superphosphate, 50-60 g we-potassium sulfate kanye ne-60 g ye-ammonium nitrate akhawunti ye-10 m²). Ukondla okwesibili kwenziwa ngomumo ofanayo wezakhi zomzimba ezinsukwini ezingu-25-30 emva komanyolo wokuqala. Isikhathi sesithathu sokwenza lezi zinto lapho isivuno sakho sifinyelela usayizi walnut.
Njengomanyolo ophilayo, ungasebenzisa umquba: ingulube, izimvu, ihhashi, unogwaja, inkomo.
Uma unesithakazelo sendlela yokutshala u-garlic entwasahlobo, ke uma ukhathalela, ukudla kokuqala kwenziwa ngokushesha ngemuva kokuthi amahlamvu okuqala avele esitshalweni. Kulesi simo, ukwakhiwa okhethwe umanyolo kufanele kube nesamba esanele se-nitrogen.
Ungasebenzisa isisombululo se-mullein (ngesilinganiso esingu-1:50), ama-infusions ashisayo, ama-fertilizer akhethekile, noma ngisho nama-droppings ezinyoni, nakuba lowo ogcina kufanele aqaphele kakhulu. Ukusetshenziswa komquba omusha akuvinjelwe, ngoba kungabangela ukuthuthukiswa kwezifo nokunciphisa impilo yeshalofu yesitshalo. 
Ngemva kwamasonto amabili ukudla kokuqala okwesibili kufanelekile, okuzodinga ukuthi umanyolo obuncithakalo obunamaminerali awunamanzi. Ngemuva kokwakhiwa kwamapheshana ama-5-6, i-clove ye-garlic isethwe (cishe ekupheleni kukaJuni - ekuqaleni kukaJulayi) futhi ngalesi sikhathi isitshalo sidinga kuphela izithako ze-phosphorus-potassium. Zonke zokugqoka kufanele zihlangane nokuchelela.
Weeding nokususa imicibisholo
Ngaphandle koketshezi okuningi kwesitshalo, akudingekile ukuqinisa ukhula lokutshala, ngoba ukhula noma ugarlikhi omile kakhulu uphazamisa ukuthuthukiswa okugcwele. Ngokubeka nje, ukusika nokwehlisa inhlabathi kufanele kwenziwe emva kokunisela noma ukuchelela ngamunye kwenhlabathi ngemvula.
Ukuze uthole isivuno esikhulu sikagalikhi, kuyadingeka ukuphula imicibisholo ngesikhathi. Kudingeka ukuthi ziphulwe noma zicwecwe kahle, kodwa zingakhanjiswa, ngoba kunengozi yokukhipha ngephutha lonke i-bulb noma ukulimaza ohlelweni lwaso lwempande.
Ukuze ususe imicibisholo kufanele ihambe uma isifinyelele kakade ubude buka-12-15 cm, futhi indawo yokuphulwa kufanele isondele nakakhulu kulelo shicilelo. Uma ususa umcibisholo omfushane, uzoqhubeka nokukhula noma kunjalo, okusho ukuthi izinhloko ze-garlic zizoba zincane.
Uyazi? Ezincwadini nasezifundisweni zamadlozi ethu, i-garlic yaseSlav ibhekwa njengomuntu ovela emidlalweni yama-vampires nakweminye imikhosi embi, ngakho-ke izigqoko zalesi sitshalo zazibekelwe cishe zonke izindlu.
Vula i-garlic yensimu: izici zokutshala nokukhula kwebusika kanye ne-garlic entwasahlobo
Ukulungiswa komhlaba nokutshala kwanoma yikuphi isitshalo yiyona nhloko enkulu ekutshalweni kwayo, futhi umphumela wokugcina ngokuyinhloko unqunywe ngokufaneleka kwezenzo ezenziwe (njengegalikhi, izinhlobo zezinhlobo zasehlobo zasebusika nezinhlobo zasebusika ezinezici zazo siqu kule ndaba). Sichaza inketho ngayinye ngokuningiliziwe.
При высадке ярового вида подготовленная почва должна быть достаточно влажной, ведь все зубчики должны легко входить в нее на глубину 4-6 см. Ngakho ungavimbela ukwaziswa okutshala kusuka ekugqibeni ngokuyibeka kahle endaweni ekhethiwe. Phakathi kwamazinyo amakhulu omugqa owodwa, ibanga kufanele libe okungenani u-6-8 cm, futhi phakathi kwamaphakathi - 4-6 cm. Ngalolu hlelo, uzoba namazinyo angu-50-55 ngehora elilodwa.
Ngemuva kokuba inqubo yokutshala igcwaliswe, ihlala igaya kuphela inhlabathi ngomquba wamahhashi obolile, okubhekwa njengendlela engcono kakhulu yokufaka umanyolo yalesi sitshalo.
Amazinyo ekhanda azokhula ngaphezu kwamaviki angu-3-4, kodwa inhlabathi kufanele ibe semanzi izinyanga ezimbili emva kokuhluma.
Ngokuqondene nobusika uhlobo lwegalikhi, njengentwasahlobo, itshalwe endaweni engavamile, enomhlabathi omisiwe, ejula emhlabathini ngo-5 cm (izinyo zitholakala phansi phansi). I-bottom of the groove kumele ibe yinto evulekile, ukuze izimpande ezibonakala zingene kalula ngaphakathi enhlabathini. Uma isayithi lakho liyihlabathi elincane elincane nelhlabathi elincane, ungakwazi ukujulisa u-garlic kuze kufike ku-12 cm. Akudingeki ukuba uchithe ukutshala okunjalo.
Kubalulekile! Izithombo zokuqala zingase zivele ngaphambi kokuqala kwasebusika, kepha ungesabi ngalesi simo. Uma lezi zitshalo sezivele sezikwazi ukugxila, ngeke zizesabe ubusika.
Kumele futhi kuqaphele ukuthi ubukhulu bezinto zokutshala nakho kuthinta ukujula kokubekwa. Okusho ukuthi ama-large specimens angafakwa emhlabathini kuze kube yi-8-9 cm ejulile, ephakathi - 6-7 cm. Ngakho-ke, uzodinga amazinyo angu-45-50 e-garlic yasebusika ngemitha engu-1 yokutshala.
Uma ubambelela ngokugcwele ebuchwepheni bokutshala izitshalo ezinjalo, emva kokungena emhlabathini, izithombo zidinga ukuhlanganiswa nge-peat, sawdust noma humus emgqeni we-2-5 cm.
Lapho kufika entwasahlobo, ungqimba lwe-mulch ususwe ukuze uvimbele izitshalo zingashisa. Ukwenza lokhu, udinga nje ukubambelela kahle, uzame ukungalimazi amahlumela. Ngokushesha nje lapho umhlaba ubomile kancane, ungawukhulula kancane.
Izinsuku zokutshala i-garlic yasebusika futhi ukunakekelwa okwalandela ngokuqondile kuxhomeke ekushiseni komhlabathi ngokujula kwama-5 cm. Okufanele, kufanele kube ngu-12-15 ° C.
Ukuvuna
Isikhathi sokuvunwa kwezitshalo ezitshalwe kuncike ezintweni eziningana, hhayi endaweni yokugcina uhlobo lwesitshalo: inhloko yomcibisholo noma engekho umcibisholo.
Kungakhathaliseki ukuthi uphatha kanjani ngokucophelela ukutshala kwakho, kuyokwenzeka ukuthi ususe unalitiki unaliti embhede emva kokumiswa kwamaphiko amasha. Ukuqonda lapho kufika lo mzuzu akunzima - izimpaphe zesitshalo zehla, futhi amakhanda akhiwe ngokugcwele athole umbala omhlophe owuphawu.
Ngokuqondene nezinhlobo ezifakwe emcibisholo, iqoqwe ngemuva kokuqhekeka ama-inflorescences nokuchitha u-anyanisi ayenziwe.
Ngokwesilinganiso, lapho ubhala ugarliki ebusika kule migomo engenhla, ukuvunwa kwesitoreji kuqala phakathi no-Agasti futhi kuqhubeka kuze kube yingxenye yokuqala kaSeptemba. Uma isiko singaqoqiwe ngesikhathi esifanele, sizoqhubeka nokukhula kwawo, ama-bulb azohlakazeka emhlabathini abe yizicucu futhi angafaneleki ukugcinwa okuqhubekayo.
I-garlic kumele ithole kahle, isinqunywe futhi ihlelwe, ikhethe izibonelo ezinhle zokutshala okulandelayo.
Ukuvuna kwezinhlobo zasentshaleni kubuye kuqalwe engxenyeni yesibili ka-Agasti noma ngasekuqaleni kwaSeptemba, lapho amaqabunga aphansi esitshalo sebevele esomile. Ama-bulb kufanele aguzwe ngokucophelela, aphulwe kancane futhi ashiywe ukuze asomile.
Lapho izimpande neziqu zimile kancane elangeni, izinhloko zihlanza kahle futhi zibophe iziqu ezinhlokweni. Amakhanda amakhulu kakhulu kuphela okufanele ashiywe imbewu, futhi kufanele agcinwe ngokwehlukana (angakwazi ukugcina iminyaka engu-1.5).
Kunezinhlobo eziningana ze-nuances ezifanele ukulalelisisa ngaphambi nangesikhathi sokuvuna isiko elichazwe:
- lapho unakekela igalikhi cishe amasonto amabili ngaphambi kokuvuna okuhlosiwe kufanele uyeke ukuchelela;
- ekwenzeni ukususa ama-bulb emhlabathini, kungcono ukusebenzisa ifosho, njengokungathi lapho udonsa khona kukhona ingozi yokulimala;
- uma uthola u-anyanisi, uwahlanze ngokucophelela emhlabathini, ngaphandle kokusika amaqabunga, ngoba ekwenzeni wonke ama-juice anempilo ayenayo azoba namazinyo;
- ezinsukwini ezimbalwa zokuqala emva kokumba, i-garlic kufanele yomiswe ngaphandle kwelanga ngokuqondile, ingene ekamelweni kuphela ebusuku. Emva kwalokhu, izitshalo ziboshwe ezinhlangothini futhi zimisiwe ukugcinwa egumbini elomile;
- Kunezinketho ezimbili zokulondoloza isivuno - kubanda futhi kufudumele. Esikhathini sokuqala, izinga lokushisa ekamelweni kufanele ligcinwe ku + 1-3 ° C, futhi kulesibili - + 20-25 ° C. Isivuno esizayo sizoxhomeke kakhulu ekulandeleni le mibandela.
Sizame ukutshela konke okusemandleni mayelana negalikhi, ukunaka ngokukhethekile ukutshala nokukhathalela. Eqinisweni, ukutshala lesi sitshalo akulula njengoba kungabonakala ekuqaleni, futhi ngokulandela izincomo ezilula ungathola isivuno esikhulu.
