Ukutshala igalikhi - imithetho elula yokuvuna okukhululekile

I-garlic isetshalwe hhayi kuphela ukuyidla ukudla, kodwa futhi ithengiswe. Kubalulekile ukwazi izici zokukhula nokuzilungisa ukuze uthole isivuno esihle. Ukutshala i-garlic kufanele kwenziwe ngokuvumelana nemithetho, ngaphandle kwalokho izinhloko ngeke zize futhi zingenalutho.

Ukulungisa igalikhi yokutshala

Abalimi abanokuhlangenwe nakho batusa ukukhetha ukutshala izinhlobo ezihlukahlukene zegalikhi , eyakhula ngenxa yezimo zezulu esifundeni. Kulokhu, ingozi yokuthi kuzoba nezinkinga ezithile kunciphisa. Ukusetshenziswa kwezinhlobonhlobo ezingenisiwe kungabangela umphumela ongalindelekile, ngakho-ke akukhuthazwa ukutshala kuphela. Ukulungiselela ukutshala intwasahlobo entwasahlobo ka-garlic noma ekwindla izitshalo zasebusika zifaka phakathi ukukhethwa kwezimpawu zekhwalithi, okumele kube mnandi, ezinkulu futhi ngaphandle kokulimala.

Ukwelashwa kwe-garlic ngaphambi kokutshala

Kunezinqubo ezinconywayo ezinconywayo ezizosiza ukulungisa izidakamizwa zokutshala, ngakho-ke zizohamba kahle, zizokhula ngokushesha futhi zivikeleke ekuhlaselweni yizinambuzane nezifo ezihlukahlukene. Kunezindlela eziningana ukuthi ungalungisa kanjani igalikhi yokutshala:

1. Abalimi abaningi batusa ukuba kube nokushisa okubandayo, ukuze isitshalo sikhule kahle futhi isivuno sivuthwe ngokushesha. Izinyanga ezingu-1-2-2. Ngaphambi kokufika, amakhanda aqinile kufanele afakwe emakhazeni. Kungcono uma izinga lokushisa lingama-5 ° C, ngakho-ke kungaba yilapho engaphansi noma ishalofu elingezansi leqandisini. Usuku ngaphambi kokutshala kukagalikhi, izinhloko zihlukaniswe ngamazinyo, kubalulekile ukwenza lokhu ngokucophelela, ukuze ungalimazi lutho. Uma kuphela kusetshenziswa imbewu kagalikhi, kufanele igcinwe emakhazeni, kungenjalo imifino izokhula kuphela. Kubo, isikhathi esinzima yisi-1 inyanga.
2. Ukucubungula, ungathatha izidakamizwa ezikhethekile, isibonelo, "Maxim" noma "Vitaros". Ziyisivikelo esihle kakhulu sezifo. Ngemuva kokwelapha okunjalo, amazinyo anconywa ukuba abe omisiwe kancane.

Ngidinga ukuthi ngifake igalikhi ngaphambi kokutshala?

Emanzini avamile akukhuthazwa ukuba amelane nemifino, kodwa kunezinhlanganisela eziningana eziwusizo ezizovikela ukutshala okuvela ezifweni ezihlukahlukene futhi kuzokhuthaza ukuvunwa okuhle nokukhula okusheshayo.

1. Abaningi batusa ukusebenzisa isixazululo se-table salt, esivikela ama-nematodes nemikhaza. Thatha ama-3 amalitha amanzi bese uchitha lapho u-1 tbsp. isipuni sikasawoti. Imbewu yamahora angu-24.
2. Uma unesithakazelo ukuthi udinga yini ukugcoba ugarlic ngaphambi kokutshala entwasahlobo ngesisombululo se-potassium permanganate, abalimi banikeza impendulo enhle kulokhu. Kufanele kube pink pink. Isikhathi sokungena ngamaminithi angu-15-20.
3. Isixazululo se-sulfate yethusi sifaneleka ukungena emzimbeni, ngakho-ke ilitha lamanzi alinganiselwa ku-1 tsp. Ukutshala ugarlikhi kuyenziwa ngemuva kokuba ama-lobules agcinwe isisombululo isikhathi esingangxenye yehora.
4. Gweba imifino kwisisombululo somlotha, okuyinto u-0.5 kg wezinkuni umlotha futhi uchithe ama-3 amalitha amanzi ashisayo abilisiwe. Ngemuva kokugqugquzela, ikhambi liqhutshwa imizuzu engama-20, bese lifakwa epulangwe futhi liphekwe. Vala ukushisa bese ushiya kuze kube yilapho uketshezi lukhulile. Ikhambi kumele lihlungwe, futhi lihlanjululwe ngamanzi ngesilinganiso se-1: 2. Isikhathi sokugaya i-garlic sishiya amahora amabili.

Kanjani kahle ukutshala ugarlic?

Okokuqala udinga ukukhetha isayithi elifanele, okumele lihlangabezane nezinombolo zezidingo:

1. Umhlabathi ongcono kakhulu: i-chernozem, i-loam, ngisho nenhlabathi elula nokuphakathi.
2. Ukuqaliswa kwegalikhi emhlabathini ovulekile nokuwunakekela kufanele kwenziwe ezindaweni lapho amazambane, utamatisi no-anyanisi bengakhuliwanga ngaphambili. Abaqhamukayo abafanelekayo yizimila ezifana nalezi: iklabishi, izithelo kanye namakhukhamba.
3. Sicela uqaphele ukuthi akufanelekile ukutshala ugarlic njalo ngonyaka endaweni eyodwa.
4. Lesi sitshalo sithanda ukufudumala nokukhanya, ngakho-ke khetha indawo ekhanyayo. Kufanele kulungiselelwe: ukumba, ukukhulula nokususa ukhula. Ungakwazi ukuthululela umhlaba ngesisombululo sikasawoti (izipuni ezintathu zithathwa ibhakede lamanzi). Ezinsukwini ezimbili kamuva, ungakwazi ukuhamba.

Ngicindezele kangakanani ukuthi ngibeke igalikhi?

Amazinyo amakhulu futhi anempilo kufanele atshalwe ukujula kwama-5-10 cm, futhi leli banga ukusuka phezulu kwezinyo kuze kube semhlabeni. Uma utshala i-garlic entwasahlobo, kufanele kukhunjulwe ukuthi ukujula kufanele kube ngaphansi kwezinhlobo zasebusika, ngoba akudingeki bazivikele eziqhingini. Okubalulekile akuyona nje ukujula kokutshala kwegalikhi, kodwa futhi nokuhleleka kwayo, ngakho-ke emhlabathini izidakamizwa zifakwe phansi phansi, ukuze isiphelo esiphezulu siphezulu. Uma uzihlwanyela ngokujulile, khona-ke imifino ingakhula ngokungalingani noma vyrobet.

Ngingakanani okufanele ngitshale igalikhi?

Ezimweni eziningi, batshalwa emigqeni, futhi ibanga eliphakathi kwawo kufanele libe ngu-20-30 cm. Ibanga eliphakathi kwamazinyo ngokuqondile lixhomeke kubukhulu bawo, ngakho-ke isijwayelekile siyingxenye ka-6-8 cm. Hlanganisa izinhloko kuma-lobules kungakapheli izinsuku ezingu-1-2 ngaphambi , njengokutshala kukagalikhi, ngaphandle kwalokho iphesenti lokuhluma lizokwehla. Uma unesithakazelo sokuthi kungakanani amazinyo adingekayo ukutshala cishe i-1 m2 yensimu, okujwayelekile kuncike ngobukhulu bezinto zokutshala. Ama-agronomists abiza inombolo yama-130-380 amazinyo. Inani lezinsizi ngesisindo sezinhlayiya liphathelene ne-3 g, kanti lesibili - ku-7 g.

Enye iphuzu lokumisa - indlela yokutshala imbewu ka-garlic. Kulesi simo, kunezinketho ezimbili:

1. Ukuhlwanyela ubusika. Isayithi kumele lisuswe nge-disinfected futhi likhuliswe nge-phosphorus, i-potassium ne-nitrogen. Kudingekile ukwenza izimpungushe ezinama-5-6 cm, ezansi lapho zibeka khona isihlabathi esihlanzekile somfula futhi sibe khona ekujuleni kwe-3 cm ukujula. Ibanga phakathi kwabo akufanele libe ngaphezu kuka-6 cm. Phakathi kwemigqa kumele ibe ngu-10 cm.
2. Ukuhlwanyela entwasahlobo. Ebusika, impahla yokutshala igcinwa endaweni eyomile nelomnyama ekushiseni kwama-20 ° C. Ngo-Februwari kungcono ukushiya endaweni epholile, lapho izinga lokushisa lingadluli 4 ° С. Ngesonto elilodwa ngaphambi kokutshala igalikhi, yomisa ukuhlwanyela, umoya bese ufafaza ngesisombululo se-potassium permanganate. Kudingekile ukuthi uqalise lapho umhlaba uvuselela okungenani u-7 ° C. Ibanga elingaphakathi kwemifula lingamamitha angu-15. Ukujula kwabo kufanele kube njengokuthi ukuhlwanyela ku-3-4 cm ejulile, kanti ibanga eliphakathi kwabo lingaba ngu-4 cm.

I-garlic yasebusika - ukutshala nokunakekelwa

Lesi sitshalo sikhuthazelela amaqhwa kuze kube yi--25 ° С, kodwa uma lezi zibalo zihlahla kakhulu, ukuhlanganiswa kwemvelo kuyimfuneko yokulondoloza isivuno. Ukuthola indlela yokutshala kahle nokunakekela igalikhi, kufanele kuqaphele ukuthi, kanye nokwakhiwa kwamaqabunga, umcibisholo wakhiwa, futhi uma ukhula ufika ku-20 cm kuyadingeka ukuwuphula, uma imbewu ingadingeki. Enye imfihlo - ukwenza izinwele ze-garlic zivuthwe, zifake umhlabathi, ziwavulele i-1/3.

Ukutshala igalikhi ekwindla ebusika - imigomo

Njengoba izimo zezulu zihlukile emazweni ahlukene, kungcono ukuqondiswa ngumthetho olandelayo: kubalulekile ukutshala i-garlic yasebusika ngezinsuku ezingama-35-45 ngaphambi kokuqala kwamaqanda. Lesi sikhathi sikwanele ukuthi lesi sitshalo sithole izimpande futhi sithuthukise uhlelo oluhle lwempande. Into esemqoka ukuthi amaqabunga aqala ukudala. Ezindaweni ezisenyakatho, ukufika kuqhutshwa kusukela ngoSepthemba 20 kuya ku-Okthoba 10, nasezindaweni ezingaseningizimu kusukela ngo-Okthoba 10. Uhlelo lokutshala igalikhi ebusika alufani nalokho okushiwo ngenhla.

Ukutshala ubusika bukagalikhi - ukuchelela

Emva kokuqala kokukhipha ukuphuza kwentwasahlobo, kodwa kuphela uma kungekho izakhi zemvelo. Phakathi kukaMeyi noJuni, ukuchelela okuvamile kuyimfuneko yokushiya. Izinsuku ezingu-20 ngaphambi kokuvuna, liyeka ngokuphelele. Kukhona amathiphu okuthi ungayisebenzisa kanjani kahle i-garlic etshalwe entwasahlobo ebusika:

1. Uma isimo sesimo sezulu sinciphisa, ukuchelela kwenziwa ngezinsuku ezingu-8-10 no-10-12 amalitha ngehora elilodwa elilodwa.
2. Lapho entwasahlobo ishisa, khona-ke umthamo we-liquid ufana, kepha ukuchelela kathathu emavikini amabili.
3. Uma kunemvula eminingi, ukuchelela kufanele kunqunywe ukuze kungabonakali izitshalo.

Indlela yokudla ugarlikhi etshalwe ekwindla?

Ngaphandle kokusebenzisa umquba ukuze uthole isivuno esihle, cishe, ngeke sisebenze, futhi sikwenze ngezigaba eziningana:

1. Ngolwazi oluphathelene nokutshala kwegarliki yasebusika futhi ulinakekele, kuboniswa ukuthi ukufaka umquba wokuqala kuqala uma isitshalo sesineziqabunga ezingu-3-4. Kudingeka ukuxuba i-tbsp engu-1. i-spoonful of urea kanye nomanyolo obunzima wamaminerali ngamalitha ayi-10 amanzi. Kumamitha angu-1 kufanele kusetshenziswe amalitha angu-2-3.
2. Emva kwamasonto amabili, ukudla okulandelayo kuyenziwa, okuyi-10 amalitha athathwa 2 tbsp. izinkezo ze nitrophosphite noma nitroammofoski . Ukusetshenziswa ngetitha elilodwa ngaphezulu kunenguqulo yangaphambilini.
3. Isigqoko sokugcina esiphezulu senziwa ngo-June wesibili, ngakho-ke amalitha ayi-10 athathwa 2 tbsp. izinkezo zomhlabathi superphosphate . Futhi, ukusetshenziswa kuka 1 litre ngaphezulu

Indlela yokutshala igalikhi entwasahlobo?

Mayelana nalesi sikimu nokujula kokufika kwachazwa ngenhla, kodwa ama-nuances ambalwa ayengekho. Izinhlobo zemifula zidinga ukunisela okuphelele kuze kube phakathi no-Julayi, lapho inqubo yokukhula esebenzayo iqhubeka. Ngomswakama okweqile, ukukhula kwama-bulb kubambezelekile, futhi i-garlic ayikwazi ukugcinwa isikhathi eside. Uma kungekho amanzi anele, amathiphu wesitshalo azophenduka. Uma ishidi lesithupha liyakha, inani lokuchelela kufanele lincishiswe, futhi phakathi nango-Agasti lime ngokuphelele. Okunye, imithetho ephathelene nendlela yokutshala ugarlic entwasahlobo, ibhekisela ekukhuleni komkhiqizo:

1. Ngemuva kokuphuza ukuphuza ngosuku olulandelayo, kubalulekile ukukhulula imibhede e-oxygen esitshalweni.
2. Ekuqaleni kuka-Agasti, udinga ukubopha wonke amaqabunga ngephuzu ukuze unciphise ukudla kwabo. Ngenxa yalokho, i-garlic izonikeza wonke amandla ekwakheni ikhanda elikhulu.
3. Ukuvunwa okuhle kukhuthazwa ukuvuselelwa okufika ngesikhathi kwezihlukahlukene.

Ngesikhathi sokutshala igalikhi entwasahlobo emhlabathini ovulekile?

Ukuze uthole isivuno esihle, kutuswa ukuba uqale ukutshala imifino kusukela ngesikhathi lapho sekuvele kungenzeka ukuqala umsebenzi wensimu. Kufanele ilandelwe isikhathi esiqala kusukela eminyakeni eyishumi kaMashi kuze kube sekuqaleni kuka-Ephreli. Uma usephuzile ngisho nezinsuku ezimbalwa, ukuvuna kuyoba mncane futhi akubalulekile. Kubalulekile ukwazi ukutshala igalikhi entwasahlobo ezweni, ngakho-ke kuyadingeka ukwenza imifantu engama-6-8 cm ejulile eceleni kombhede. Ukude phakathi kwabo kufanele kube ngu-20-25 cm.

Indlela yokutshala ugarlic - ukugqoka okuphezulu

Lesi sitshalo siphenduka kahle ekusetshenzisweni komquba, ngenxa yokuthi kungenzeka ukuthi sikhule ama-bulb amakhulu. Emiyalweni yokuhlwanyela i-garlic yentwasahlobo futhi uyayinakekela kahle, kuboniswa ukuthi kubalulekile ukwenza umanyolo izikhathi eziningana:

1. Okokuqala umquba usetshenziswe ngokushesha ngemuva kokwakhiwa kwamahlamvu amaningana. Ukwenza lokhu, thatha umquba we-nitrogenous, isibonelo, isisombululo sezinyoni ze-bird, i-mullein noma i-infusions yamakhambi. Sicela wazi ukuthi umquba omusha awunqatshelwe.
2. Emasontweni ambalwa kamuva, umanyolo wesibili wenziwa, okwenziwa kuwo umanyolo wamaminerali.
3. Isigqoko sokugcina esiphezulu senziwa ekuqaleni kukaJulayi, lapho amazinyo azokwakhiwa. Ukusetshenziswa komanyolo we-phosphorus-potassium.