Muzu wa parsley - kukula

Kukula mizu ya parsley - ntchito sivuta, ngati mumadziwa zovuta zomwe owerenga angazipeze kuchokera ku nkhaniyi. Idzakamba za kukonzekera mbeu za mbeu ndi nthaka, komanso momwe zingamerekere chomera ichi bwino, kuti zithe kukolola bwino kwambiri mizu yayikulu, chifukwa ndi omwe amawunika mu parsley ili.

Mfundo zambiri

Muzu parsley shuga ndi biennial. Chaka choyamba mutatha kufesa mbewu, imapereka mizu yonyekemera, koma mbewu sizingakhoze kusonkhanitsidwa kuchokera ku zomera mpaka chaka chachiwiri mutabzala. Muzu wa parsley ndi wofunika kwambiri mu salting, ndipo umathandiza kwambiri thupi la ana ndi akulu. Zimatsimikiziridwa kuti pogwiritsa ntchito nthawi zonse chakudya, maso ndi ntchito za impso zimasinthika ndi dongosolo lalikulu. Komanso zimadziwika kuti zinthu zomwe zimachokera muzu wa parsley zimalimbitsa chifuwa ndipo zimathandiza kuti machiritso ayambe kuchiritsidwa.

Kukula kuchokera ku mbewu za shuga mizu parsley sizingatenge malo ambiri, ndikwanira kupereka bedi-lina pamalo ake. Kawirikawiri amafesedwa kumayambiriro kwa kasupe, pamene matalala amatha. Kumvetsetsa pamene pakufunika kufesa mizu ya parsley ndi kophweka. Nthaka itatha thawed, mutha kupita pansi ku bizinesi. Mitundu yowonjezereka ndi yotchuka ya roots ndi "Kololani" ndi "Shuga", ngakhale, mochulukira, mitundu yosiyanasiyana ya chikhalidwe ichi ndi ayi. Komabe, zilizonse zomwe zimasankhidwa kuti zibzala, kotero kuti mbeu imatha kukwera mofulumira ndipo mbewu ili yochuluka, wina ayenera kumvetsera zomwe adzalangizidwa m'gawo lotsatira.

Kubzala ndi kusamalira

Monga tanena kale, nthawi yabwino yodzala muzu parsley ndikumayambiriro kasupe. Zimayamba ndi kukonzekera bedi lodzala kubzala. Kuchita izi, ziyenera kukumba, panthawi yomweyo, kuwonjezera 2-3 malita a mchenga, 4-5 kilogalamu ya humus ku mita imodzi lalikulu ndikuwaza supuni ya fetereza ya phosphate pamwamba. Choncho, chifukwa cha mchenga, timapeza ngalande yabwino, ndipo nthaka idzadzala ndi zakudya zonse zomwe mbeu yachinyamata imafuna. Pambuyo popanga zonse zigawozikulu, mbali yakumtunda ya nthaka imapangidwanso, kenako mabedi amapangidwa.

Monga mukudziwira, mbeu za parsley zimamera kwa nthawi yayitali, nthawi zina masabata awiri kapena kuposa, koma alimi omwe amadziwa bwino akhoza kuchepetsa nthawi yobzala. Pochita izi, ikani nyemba pa gauze, muwamwetseni madzi ofunda, kenaka muwaphimbe ndi chigawo chachiwiri pamwamba ndi moisten kachiwiri. Pachikhalidwe ichi iwo akulimbikitsidwa kuti achoke kwa masiku awiri kapena atatu, pambuyo pake mphukira za masamba amadyera adzawoneka pa tsiku lachisanu ndi chisanu ndi chiwiri mutatha kufesa.

Kufesa kwa muzu wa parsley kumachitika mozama, ndipopongosoledwa pafupifupi sentimita imodzi, yomwe ikhoza kuchitika pa kama ndi pala. Nkofunika kuti mtunda wa pakati pa mizere ili pabedi si ocheperapo 15-20 cm, kubzala kawirikawiri kumakhudza kukula kwa mizu.

Kukula komanso kusamalira mizu ya parsley kumakhala kofanana ndi kulima kaloti , koma pali zovuta zina zomwe zimapezeka mu chikhalidwe chokha. Kuti mizu ikhale yayikulu, mphukira ziyenera kukhala thinned, kusiya 2-3 zomera iliyonse masentimita atatu. Patatha mwezi umodzi, mabediwo amachepetsanso kachiwiri, nthawiyi amachokera ku zomera iliyonse masentimita 7-10. Choncho, n'zotheka kukwaniritsa kuti zomera sizilepheretsa kukula kwa mbewu za wina ndi mnzake. Chofunika kwambiri ndi kupalira mmera, chifukwa parsley salola kuti kumera namsongole.

Tikuyembekeza kuti kuchokera m'nkhaniyi wowerenga adzadziwa momwe angamere ndi kukula muzu wa parsley. Amakhalabe akukhumba, kuti alimi amalimotowa amatsagana ndi nyengo ndipo zonse zimakhala zofunikira kwambiri.