I-freshs ephuzile ye-parsley iyakwazi ukunikeza u-charm cishe noma yikuphi isidlo. Kunzima ukucabanga itafula lonyaka omusha ngaphandle kwalo. Kodwa, ngeshwa, ebusika i-parsley enhle kunzima ukuthola kokubili ezimakethe nasemasitolo. Jabulela iphunga elingenakulibaleka lika-parsley elisha ngaphandle kokulimaza empilweni kungenza indlela eyodwa kuphela - uma uyikhulela ewindifini wena ngokwakho.
Indlela yokutshala i-parsley ebhodweni efasiteleni?
Ukutshala i-parsley kwi-sill yefasitela ephuma kumbewu ngeke kubangele ubunzima uma sibambelela ngokuqinile kulezi zincomo ezilandelayo: Engadini yasekhaya, amamaki okukhula okuqala, afana no- "Gloria", "i-pearl elihlaza", "i-lame Emerald", "i-Astra", "ubuhlalu "," I-Vorozheya "," Ukufaneleka "," i-Ordinary Leaf "," i-Morning Freshness ".
Amahora angu-24-48 ngaphambi kokuhlwanyela imbewu kumele afakwe emanzini afudumele ukuze kuhlume ukuhluma. Ngalesi sikhathi, amanzi esitsheni kanye nembewu kufanele ashintshwe izikhathi eziningana, futhi amahora amabili ngaphambi kokutshala, ukuhambisa imbewu ibe yisisombululo esibuthakathaka se-potassium permanganate.
Ukuze kutholakale i-parsley, yilokho kuphela amathangi anemvula yokuvuleka efanelekayo. Uma kungenjalo, izitshalo zisengozini yokubola ehlathini. Ngaphezu kwalokho, phansi kwebhodlela ngayinye kufanele kubekwe uhlaka olujulile lwamanzi.
Umhlabathi wokutshala ungasetshenziswa njengokuthenga, futhi ukulungiselela. Into eyinhloko ukuthi yayingavamile futhi inomsoco. Ukuphuza i-parsley kuyadingeka kaningi, kepha kungavumeli ngesikhathi esifanayo ukuhlaselwa kwamanzi. Sebenzisa amanzi okuma kuphela ekamelweni lokushisa ngalokhu.
Ukushisa okungcono kakhulu kokukhula okusebenzayo kwe-parsley kuyoba yisilinganiso se-+15 kuya ku-20 degrees Celsius. Izindleko ezingezansi zingaholela ekunciphiseni okuphawulekayo ekuthuthukisweni, kanti okuphakeme kungabangela ukomiswa kwemifino yethenda.