Ukutya kwasehlotyeni kunzima ukucinga nje ngaphandle kwee saladi okanye ezinye izitya kunye neerbshetele ezintsha. Ngokwesiko kwiilayibhile zethu unokufumana iparsley. Ayayixabisa nje impawu zayo ezintle kunye nefuthe elibalaseleyo, kodwa neendawo ezincedo.
Imihla yokutshala i-parsley
Hlwayela i-parsley ingaba ngamagama amaninzi ahlukeneyo. Ukuhlwayela i-parsley entwasahlobo kunokuqala ekuqaleni kuka-Apreli, ngokukhawuleza xa iqhwa lihamba. Abanye bakhetha ukukhula ebusika ukususela ekupheleni kukaOktobha ukuya ekuqaleni kukaNovemba. Unokuqala ukuhlwayela kwisehlo ukususela ekupheleni kukaJuni ukuya ekuqaleni kukaJulayi.
Ixesha lokutshala i-parsley lixhomeke kakhulu kwiinjongo oziqhubelayo. Ukutsalwa kwehlobo kudlalwa ngenjongo yokuthengisa ekuqaleni kukaMeyi ngexesha elizayo. Inyaniso kukuba ukuhlwayela ihlobo kuphephe inani lenkunkuma ngexesha lokugcina.
Ukuba ufuna ngokukhawuleza kunokwenzeka ukukholisa ikhaya lakho ngemifuno enomdla, uya kufumana ukuhamba kwebusika. Ngexesha elifanayo, umsebenzi uyanzima ngeemeko zemozulu, ukwenzela ukuba iibhedi zilungiselelwe malunga neenyanga ngaphambi kokuba kutyalwe kwaye imbewu ihlwayelwe ngqo kumhlaba oqingqiweyo. Ebusika, ungatshala i-parsley kwiimbewu, njengoko oku kuya kwenza ukuba kube lula emva kokuqala kobushushu ukutshala iifutha zemifino emhlabathini. Yenza oku ngoFebruwari, njengobhedi obufanele izimbiza eziqhelekileyo.
Ukuhlwayela i-parsley entwasahlobo yinto ekhethwa kakhulu phakathi kwabemi behlobo kunye nabanikazi bomhlaba. Apha ingozi yokuhluma kwembewu ngexesha leqabunga likhutshwa ngaphandle, ngenxa yoko izityalo aziyi kulahleka. Unokutshala i-parsley zombini kwindawo evulekileyo kunye nase-greenhouse.
Ukutshala i-parsley kwi-greenhouse
Izindlela ezimbini ezisetyenzisiweyo: imbewu kunye neengcambu kwisityalo sesityalo. Ngaphambi kokutshala i-parsley ngoncedo lwembewu, zixutywe kwi-gauze enomanzi ubuncinane iintsuku ezintlanu. Iqondo lokushisa kufuneka libe kwindawo yokushisa. Ngokukhawuleza ukuba imbewu ihlume, igcinwe iintsuku ezilishumi kwindawo yokumisa emanzi kwiqondo lokushisa lika-2 ° C. Le ndlela ivelisa isivuno sesikhilogram enye nesiqingatha ukusuka kumitha nganye yesikwere, kwaye amahlumela okuqala aya kubonakala ngeveki emva kokufika.
Ukutshala i-parsley ngokunyanzelisa imifuno yeengcambu nokunyamekela kuyinkathazo encinane. Iintlobo zeziqhamo nazo zigcinwe kwiqondo lokushisa lika-2 ° C, kodwa sele ziselunxwemeni. Ukuqhutyelwa phambili kwintlanzi kwiindawo zokulungelelanisa, ezisele zanamanzi.
Imifuno elungiselelwe imifuno kufuneka ibe kwi-angle engabi ngaphezu kwama-45 ° kumgama malunga no-6 cm. Kubalulekile ukuba intloko nentamo ayigcinwanga ngumhlaba. Kwiintsuku ezingama-45 emva kokufika, uza kubona isivuno esilungile. Nangona le nkqubo inzima kakhulu, kodwa ukuqokelela ukusuka kumitha nganye yesikwere uya kulawulo ukuya kwiiyhilogram ezintandathu zemvelo.
Ukutshala i-parsley emhlabathini
Ngaphambi kokutshala i-parsley kweli lizwe, kungcono ukumelana nembewu kwindawo engummanzi ukuze ufike ixesha. Apha ungenza ngendlela efanayo nokulungiselela imbewu yokugcina izityalo. Injongo yokuhlwayela ikwacetyiswa kwangaphambili. Ukutshala i-parsley kunye nokunyamekela kwayo kufuneka kulungiselelwe umhlaba onomhlabathi onomxholo ophezulu wezondlo.
Ukusebenza kuqale ekwindla, xa benza ukumba. Kule meko, i-humus okanye umgquba wongezwa, i-superphosphates kunye ne-potassium chloride. Ngentwasahlobo
Ukuba ufuna ukuvuna umgangatho, khetha indawo egadi, apho iklabishi, ukhukhamba okanye amazambane zikhula ngaphambili. Ukuba ufuna ukutshala i-parsley ingcambu, khetha indawo apho i-beet ikhule khona ngaphambili. Emva kokuvela kweentlobo, kufuneka ziphulwe ngexesha elide ukuya kwi-4 cm. Njalo ukhulule umhlaba ngokukhawuleza xa imvula idlula. Ukunisela i-parsley akubalulekanga ngokukodwa, kodwa unako ukuhlamba iibhedi ngokuhlwa.