Zonke izihlahla zegadi zidinga ukunakekelwa nokunakekelwa okuningi, okuyiqiniso okuqinisekisayo ukuthi izinga lokuvuna elikhuthele lokulima. Namuhla sizokhuluma ngokusika izihlahla ze-apula. Ake sihlole zonke izinzuzo nezindleko zokwehliswa kwezihlahla zezitshalo zasekwindla kanye nasekwindla, amacebo okugaya amagatsha esihlahla, futhi uma kungcono ukusika izihlahla ze-apula.
Isigaba I-Ginger
Ukuthiwa ngokufanele ngendlu ye-ginger kunzima. Abanye abacwaningi bakholelwa ukuthi indawo yayo yemvelo yiNdiya, abanye - eningizimu-mpumalanga ye-Asia. Ngaphezu kwalokho, kunzima ukusho ngisho nalapho avela khona emazweni ethu: kusukela eNtshonalanga noma eMpumalanga. Namuhla kusetshenziselwa ukusebenzelana ngokuzikhandla emakhelweni, ukupheka, kepha ukuzalanisa ekhaya akuhlali kuthathwa njalo.
I-Ginger iyimmeleli ehlukile yemifula. Isetshenziswa kokubili ekuphekeni nasekudleni. Nathi, usanda kumisa ukubhekwa njengento exotic. Kodwa lesi sitshalo saziwa isintu iminyaka engaphezu kwezinkulungwane ezimbili. Kulesi sihloko sizokhuluma ngokubunjwa, izindawo kanye nemiphumela yelinki emzimbeni. I-Ginger: Ukwakhiwa kwamakhemikhali we-Ginger plant kuqukethe amanzi, inqwaba yamaminerali awusizo (i-magnesium, i-phosphorus, i-calcium, i-sodium, i-iron, i-zinc, i-potassium, i-chromium, i-manganese, i-silicon), amavithamini (A, B1, B2, B3, C, E, K), i-fatty acids (i-oleic, i-caprylic, i-linoleic), amaprotheni, okufaka amino acid (i-leucine, i-valine, i-isoleucine, i-threonine, i-lysine, i-methionine, i-phenylalanine, i-tryptophan), i-asparagine, i-glutamic acid, kanye namafutha, ama-carbohydrate (ushukela).
Itiye le-ginger yisiphuzo esizokusiza ukuba uthole ukufaneleka ngokomzimba nokuvumelana okungokomoya. Yasetshenziswa ekuphulukiseni kwaseNdiya naseChina ukudala, okwavela kamuva eYurophu futhi yafinyelela ezinsukwini zethu ngendlela engashintshi. Itiye le-Ginger Emhlabeni manje kunezinhlobo ezingaba ngu-30 zenjengezi, nokuthi zingaki izinhlobo zetiyi-ginger - futhi zingabhalisi.