Ukumisa imifino ebusika: izindlela ezinhle kakhulu

Akekho muntu namuhla ocabanga ukupheka ngaphandle kokusetshenziswa kwamahlathi. Ngaphandle kweqiniso lokuthi kuyisikhathi esihlwabusayo nesiphunga elimnandi kunezitsha ezihlukahlukene, kuyindawo yokugcina izakhi. Ngakho-ke, isibonelo, i-parsley iqukethe i-acorbic acid ngaphezulu kaningi ngaphezu kwelamula. Futhi ku-100 g isipinashiki kukhona u-25% wensimbi kusukela esimeni somsebenzi nsuku zonke esidingekayo kumuntu. Izindlela ezinhle kakhulu zokugcina izinto ezibalulekile isikhathi eside ezitshalweni ezisetshenziselwa ukupheka ziqhwa futhi zomisa. Indlela yokomisa imifino, ake sikhulume kulesi sihloko.

Yini engomiswa

Ukumisa kuhle indlela elula, elula futhi eshibhile izikhala zebusika. Ngaphezu kwalokho, imikhiqizo eyomile ayithathi isikhala esiningi futhi ayidingi noma yiziphi izimo zokugcina ezikhethekile. Kodwa-ke, ukuqala, ake sibone ukuthi hlobo luni lwemifino lungomiswa ukuze lungalahlekelwa impahla yalo.

Lezi zitshalo zihlanganisa:

• i-parsley;
• i-dill;
• i-Basil;
• isilimo esinamafutha;
• i-tarragon;
• isipinashi;
• i-sorrel;
• i-leek;
• cilantro;
• i-fennel;
• i-cumin;
• i-thyme;
• i-savory;
• i-sage;
• i-mint;
• ilamula lemon

Yini engavunyelwe ukuba yomile

Kunezitshalo ezingahle zinconywe ukuthi zomiswe. Phakathi kwabo kukhona:

• isaladi;
• i-garlic;
• chervil

Kukhona futhi izincomo ukuthi i-parsley ingcono ukuba iqhwa kunokuba yome, ngoba iphunga layo lihlukile kancane.

Uyazi? 454 g yemifino iqukethe inani lamaprotheni emifino umzimba womuntu odinga ngosuku..

Ukulungiselela okuhlaza

Ngaphambi kokumisa imifino yasebusika, kufanele ichitheke ngokucophelela, ihlanzwe futhi ifakwe kahle emanzini. Izimpande kufanele ziqalekwe. Amaqabunga aphuzi, omile, abonakele asusiwe. Kumele ulahle amaqabunga amnyama kanye neziqu ezinamaqabunga, izitshalo ezindala.

Lapho uthenga amakhemikhali e-bazaar, kunengqondo ukuwagcoba imizuzu engu-15 emanzini anosawoti (isipuni esisodwa ngosuku lokuqala lwamanzi). Endabeni yokuba khona kwezithasiselo eziyingozi, iningi lazo kumele lihambe. Emva kwenkambiso, utshani kufanele buhlanjululwe, gubha kahle bese womezwa ngethawula (iphepha noma ilineni). Uma ukhetha ukomisa izitshalo ezinqunyiwe, kufanele zichotshozwe ngommese zibe yizicucu ze-4-5 cm. Uma ulungiselela ngokulenga kuyadingeka ukuba uqoqe imifino ngamagundane bese uwabopha.

Hlola izindlela zokupheka ezingcono kakhulu ze-parsley yasebusika, i-dill, u-anyanisi oluhlaza, i-arugula, isipinashi, u-garlic oluhlaza, izinhloko ze-garlic, i-cilantro, i-sorrel, i-rhubarb.

Izindlela zokumisa

Kunezindlela ezimbili eziyinhloko zokomisa:

• emoyeni ovulekile;
• ezimweni ezikhethekile - usebenzisa isomisi, i-ovini, i-microwave.

Uyazi? Isipinashi sasekhaya kubhekwa njengePheresiya. E-Persia, leli gama lihunyushwe ngokuthi "isandla eluhlaza".

Evulekile

Ukuze usule ama-greenery emoyeni omusha, uzodinga iphepha le-twine noma lesikhumba, kuye ngokuthi yiyiphi indlela efanelana ngayo - ngokuqondile (ku-limbo) noma eqondile (esimweni esibonakalayo).

Ukutshala emoyeni omusha kufanele kwenziwe ngesimo sezulu esifudumele. Ubuchwepheshe obomile obumile bufana nalokhu:

1. Utshani obunamanzi, ohlanziwe futhi obomile luboshwe ngamagundane we-raber noma izintambo ezinhlangothini zamahlumela amahlanu noma ayisithupha.
2. Sibeka izintambo ngaphansi kombhoshongo ngamaqabunga phansi ukuze ukufinyeleleka emoyeni kubo kuhle, kodwa ngesikhathi esifanayo abavuthwa kakhulu umoya, futhi imisebe yelanga ayifuni. Lapho evuliwe elangeni, utshani luzolahlekelwa yizinhlobo eziningi zomsoco, uma zivezwe emoyeni, iphunga lizoqhuma.
3. Ibanga eliphakathi kwemigqa kufanele libe ngu-7-10 cm.
4. Hlola njalo ukulungela kwezikhala. Ukumisa kuthatha amahora ayisithupha kuya ezinsukwini ezimbalwa. Uma imifino isomile kahle, iyoba umbala ofanayo. Akufanele iqhubekele uthuli.

Kubalulekile! Ukunciphisa inqubo yokumisa, amavithamini amaningi ahlala ezitshalweni ezinomsoco, futhi okungcono ukunambitheka kwawo kanye nephunga elimnandi.

Ukuze ubeke izingxube, ngaphezu komkhumbi, uphinde uvumelane ne-attic, i-balcony, i-loggia, i-veranda noma enye igumbi elinesimo esihle.

Ezinhlangothini kuhle ukuma i-parsley, i-dill, i-coriander. Ngokuba indlela enezingqimba yokomisa imifino isakazwa kuma-sieve, amathreyi, amapane noma ezinye izinto eziphezulu. Amapuleti flat azokwenza. Ngaphansi kwesikhumba esingaphansi phansi noma iphephandaba, indwangu yesikhumba. Utshani lubekwe ohlangothini oluncane ukuze isitshalo esisodwa singatholi enye. Kusenhla ungakumboza nge-gauze. Ngesikhathi sokumisa, utshani luzodinga ukugujwa ngezikhathi ezithile ukuvimbela ukubola. Izimila zidinga ukumbozwa elangeni.

Ukuze ube nemifino enhle njalo, uhlele efasiteleni isitidi encane yamakhambi: i-dill, i-parsley, i-cilantro, i-basil, i-arugula, i-sage, i-rosemary, i-thyme, i-chabra, i-tarragon, i-oregano, i-lemon balm.

Kufestile

Ewindwindini kungasomiswa ngendlela engezansi.

1. Ngephepha lesikhumba noma ephephandabeni sibeka utshani. Kungcono uma ungqimba ungashadile, ungabi ngaphezu kuka-1-1.5 cm. Uma kungenjalo, inqubo yokumisa iyoba yinde futhi ibe nemfanelo embi.
2. Sixuba utshani kanye noma kabili ngosuku.

Ngendlela efanayo ungakwazi usomile izitshalo kwi loggia, ibhaluni.

Esikhathini somshini kagesi

Uma uvame ukuvuna imifino ebusika, khona-ke kukhona isizathu sokuthenga isomisi kagesi ngale njongo. Lokhu akuwona umshini obiza kakhulu ozosiza ukululaza inqubo bese ukomisa izitshalo ngokufanele.

Inqubo yokomisa esomile kagesi kanje:

1. Ukuhlanza, okomisiwe futhi ochotshoziwe ube utshani obungu-1.5-2 cm kufakwe emathreyini onqenqemeni oluncane.
2. Uma omiswe unomsebenzi we "Herbs", bese ukhetha. Uma kungekho msebenzi onjalo, wabeka izinga lokushisa ngama-40-45 degrees.
3. Ukuze kufinyeleleke ukulingana okufanako kwe-batch wonke, ama-trays azokwenzeka ngezikhathi ezithile ukuba ashintshwe.
4. Ngokuvamile inqubo yokomisa amakhambi esomile ithatha amahora amabili kuya kwesithupha. Ngoba amadivayisi wemikhiqizo ehlukene manje kuzohluka. Kufanele kucaciswe emithethweni enamathiselwe.

Kungenzeka yini ukomile kuhhavini

Kungenzeka ukomile amakhambi kanye nasehhavini. Kubalulekile ukugcina ukushisa okudingekayo, ngoba izinga lokushisa eliphakeme kakhulu liholela ekusomeni kwezitshalo, ukulahleka kombala nezinto eziyigugu.

Siphakamisa ukuthi ujwayele ubuchwepheshe bokumisa amakhambi kuhhavini:

1. Utshani obomile nolomisiwe lufakwa ebhodini lokubhaka ngephepha lokubhaka. Phezulu, kuyadingeka ukumboza ngephepha. Isendlalelo akumele ibe ngaphezu kweyodwa noma amabili amasentimitha.
2. I-ovini ishisa ukushisa okungenani. Kungcono ukufeza ekushiseni okungaphansi kwama-40 degrees. Ukufeza izinga lokushisa eliphansi, ungabeka i-coork kusuka iwayini noma enye into phakathi komnyango ne-ovini, okungeke kuvumele ukuthi umnyango uvale ngokuphelele. Ngakho, izinga lokushisa lingancishiswa.
3. Lapho utshani buba buthaka, izinga lokushisa kufanele liphakanyiswe kuma-degree angu-50.
4. Sigcina izitshalo kuhhavini amahora amabili kuya kwangu amane, njalo sihlola ukulungela kwazo.

Kubalulekile! Akudingekile ukuba usule izinhlobo eziningana zamakhambi ngesikhathi esisodwa. Ngakho mix mix smells.

Amathiphu awusizo

1. Imifino eyomile ingaba i-microwave. Ifakwa epulini lephepha, elimbozwe ngaphambilini ngephepha lephepha. Utshani oluphezulu lubuye luhlanganiswe ne-napkin. Dry izitshalo ngamandla angaphezu kwamaminithi amathathu. Ngemuva kokuvala imifino yehhavini hlola. Uma kukhona izibonelo ezingenakulinganiswa, zilethele ukuba zilungele enye imizuzu emibili kuya kwemibili.
2. Izitshalo ezomile ngokuphelele zithathele usawoti futhi zinciphise ukusetshenziswa kwayo. Udinga nje usawoti, ovame ukuma etafuleni lakho ekhishini, engeza utshani obomile. UBasil wenza umsebenzi omkhulu ngalolu msebenzi.
3. Lapho ukomisa, unake izitshalo azixhumani nensimbi. Ngaphandle kwalokho bazolahlekelwa umbala wabo bese bewushintsha ube mnyama. Ngakho-ke, uma ufaka izitshalo ematayini okubhaka izitshalo, kufanele usakaze iphepha lokubhaka kuzo.
4. Izitshalo ezincane zikwazi ukumeleka kakhulu.
5. Izinhlobo ezahlukene zamakhambi kumele zome ngokwehlukana (ngaphandle kwesomisi). Uma uhlela ukwakha ingxube ye-seasonings, khona-ke udinga ukuwaxuba ngemva kokumiswa.
6. Ukuze ukomile, kungcono ukhethe ukuguqulwa kwefasitela, okungekho ekhishini, ngoba lapho ukupheka otshanini kuzothinteka ngomswakama.

Kubalulekile! Njengomthetho, cishe u-15% wesisindo sokuqala sogesi oluhlaza luhlala ngemuva kokuma. Isibonelo, ngokumisa i-dill endaweni yomshini we-2 kg, 220 g yomkhiqizo owomile uyatholakala.

Indlela nokuthi ungayithola kuphi ekhaya

Gcina amakhambi omisiwe kakhulu izingilazi zeglasi (mhlawumbe mnyama) enezikhuni eziqinile. Amathangi kufanele agcinwe endaweni emnyama, epholile futhi eyomile. Izitha eziyinhloko zokudla okomile ziwumswakama nomvukuzane. Kukhona ezinye izincomo zokuthi ungagcina kanjani i-dill eyomile nezinye izinongo ekhaya. Isibonelo, amabhokisi amakhadibhodi, izikhwama zepulasitiki ezivaliwe (ezisindiwe), izikhwama zephepha kanye nezindwangu zifanelekile lokhu.

Gaya utshani obomile bunconywa ngesandla - izintende zezandla, indwangu, isilongwe. Kunconywa ukuthi ungasebenzisi i-grinder.

Izitshalo ezimile kahle zingagcinwa kulo lonke ubusika. Ukuphila kwe-Shelf kuyinyanga engu-6-12.

Uyazi? AmaGreki asendulo namaRoma asendulo basebenzisa i-dill ukuze bahlobise imizi yabo kanye nezinhloso zokwelapha.

Sebenzisa amakhambi omisiwe

Imifino eyomile kuhle ukufaka izitsha ezivela emifino, inyama, inhlanzi. Ifakwa ezikoleni zokuqala, ukudla okulula.

Uma usebenzisa izinongo ezomile kuyadingeka ukwazi ukuthi kudingeka badle isidlo ngaphambi kwezinto ezintsha. Ngakho bazokwazi ukunikeza ukunambitheka ngokugcwele. Gaya izithako ezomisiwe kumele zivele ngokushesha ngaphambi kokungeza ukudla.

Amanye amakhambi adinga ukufudumala emfushane epanini elomile lokupaka. Ngakho iphunga labo liyanda. Ukumisa kungenye yezindlela zakudala, ezilula futhi ezingabizi zokuvuna ezivuna ebusika. Ukusebenzisa enye yezindlela zokomisa i-parsley neminye imifino ekhaya, echazwe ngenhla, ungajabulela ukudla okunomsoco, okunomsoco nokuphilile okugcwele amavithamini abalulekile nezinto ezibalulekile ebusika bonke.