Ukudla kwasehlobo kunzima ukucabanga ngaphandle kweladidi noma ezinye izitsha ngamakhambi amasha. Ngokujwayelekile ematafuleni ethu ungathola i-parsley. Ayithokozi nje kuphela izimfanelo zayo ezinhle kakhulu zokunambitha kanye nephunga elimangalisayo, kodwa futhi nezakhiwo eziwusizo.
Izinsuku zokutshala i-parsley
Hlwanyela i-parsley ingaba ngamagama ahlukahlukene. Ukutshala i-parsley entwasahlobo ingaqala ekuqaleni kuka-Ephreli, ngokushesha nje lapho amaqhwa ehamba. Abanye bakhetha ukukhula ebusika kusukela ekupheleni kuka-Okthoba kuya ekuqaleni kukaNovemba. Ungaqala ukuhlwanyela ngisho nasehlobo kusukela ekupheleni kukaJuni kuya ekuqaleni kukaJulayi.
Isikhathi sokutshala i-parsley sincike kakhulu emigomeni oyiphishekelayo. Ukuhlwanyela kwehlobo kuvame kwenziwa ngenhloso yokuthengisa ekuqaleni kukaMeyi ngenkathi ezayo. Iqiniso liwukuthi ukutshala ihlobo kugwema inqwaba yemfucuza ngesikhathi sokugcina.
Uma ufuna ngokushesha ngangokunokwenzeka ukujabulisa ikhaya lakho ngemifino enhle, uzothola ukufika kwebusika. Ngesikhathi esifanayo, umsebenzi unzima ngezimo zezulu, ukuze imibhede ilungiswe cishe inyanga ngaphambi kokutshala bese imbewu ihlwanyelwa ngqo enhlabathini efriziwe. Ebusika, ungatshala i-parsley kulezi zithombo, njengoba lokhu kuzokwenza kube khona ngokushesha ngemuva kokuqala kokushisa ukutshala izibopho eziphelile zemifino emhlabathini. Yenza lokhu ngoFebhuwari, njengombhede ofanele izimbiza ezivamile.
Ukuhlwanyela i-parsley entwasahlobo kuyindlela ethandwa kakhulu phakathi kwezakhamuzi zasehlobo nabanikazi bomhlaba. Lapha ingozi yokuhluma kwezimbewu ngesikhathi seqhwa ingabandakanywa, ngoba izitshalo ngeke zilahleke. Ungatshala i-parsley kokubili nasemhlabathini ovulekile.
Ukutshala i-parsley ku-greenhouse
Izindlela ezimbili ezisetshenzisiwe: imbewu kanye nezimpande ezivela kwezitshalo. Ngaphambi kokutshala i-parsley ngosizo lwembewu, zimanjeziwe nge-gauze emanzi okungenani izinsuku ezinhlanu. Ukushisa kufanele kube sezingeni lokushisa lokushisa. Lapho nje imbewu ihluma, igcinwa izinsuku eziyishumi emgqeni omanzi ngesikhathi sokushisa kwama-2 ° C. Le ndlela ikhiqiza isitshalo sekhilogremu eyodwa nesigamu ukusuka emitha ngayinye yesigcawu, futhi amahlumela okuqala azovela ngesonto ngemuva kokufika.
Ukutshala i-parsley ngokuphoqelela imifino yezimpande nokuyikhathalela kunzima kakhulu. Izitshalo zomsuka nazo zigcinwa ekushiseni kwe-2 ° C, kodwa sezivele zisesihlabathini. Okunye okutshalwe ezindaweni ezilungisiwe, ngaphambi kokunisela.
Imifino yemifino elungiselelwe kufanele ibe engxenyeni engaphezu kuka-45 ° ebangeni elingaba ngu-6 cm. Kubalulekile ukuthi ikhanda nentamo zihlale zingasetshenziswanga ngumhlabathi. Izinsuku ezingu-45 ngemuva kokufika, uzobona isivuno esilungile. Nakuba le nqubo ivame kakhulu, kodwa ukuqoqa kusuka kumitha ngayinye yesikwele uzophatha kuze kube yizilogram eziyisithupha zama-greenery.
Ukutshala i-parsley emhlabathini
Ngaphambi kokutshala i-parsley ezweni, kungcono ukumelana nembewu endaweni emumanzi okwesikhashana ukuze udlule. Lapha ungenza ngendlela efanayo nokulungiselela imbewu yezithombo zokugcina izithombo. Isakhiwo sokuhlwanyela sibuye silungiselelwe kusengaphambili. Ukutshala i-parsley nokunakekela kumele kulungiswe inhlabathi enesihlabathi ngokuqukethwe okuphezulu kwezakhi.
Ukusebenza kuqala ekwindla, lapho benza ukumba. Kulesi simo, i-humus noma umquba wanezelwa, i-superphosphates ne-potassium chloride. Entwasahlobo
Uma ufuna ukuthola isivuno sekhwalithi, khetha izindawo ensimini, lapho iklabishi, ukhukhamba noma amazambane akhula ngaphambili. Uma ufuna ukutshala i-parsley, khetha indawo lapho i-beet ikhule khona ekuqaleni. Emva kokuvela kwamahlumela, kufanele aphulwe ngezikhathi ezifinyelela ku-4 cm. Khipha njalo umhlabathi ngokushesha lapho imvula idlula. Ukuphuza i-parsley akubaluleke kakhulu, kodwa ungakwazi njalo ukugeza imibhede kusihlwa.