Isiqinisekiso sesivuno esihle sinomsebenzi onzima kwaye silungiselela ngokucophelela. Njengomthetho, umsebenzi osebenzayo kumyezo uqala ngokuqala kwentwasahlobo, kodwa kukho izityalo, ukulima okuphumelelayo okungenakwenzeka ngaphandle komsebenzi wokulungiselela ekwindla. Esinye sazo ziqhamo zasebusika. Yiloo nto esiza kuthetha ngayo kweli nqaku. Siza kuthetha ngeteknoloji yokukhula kwegalikhi yasebusika kwi-bulbocks kunye namazinyo, makhe sithethe ngokutshala i-garlic yasebusika kwaye uchaze izifo eziqhelekileyo zesi sityalo.
Ubusika obusika: ukulima
Ukulungelelwa kweebhedi kwi-garlic yasebusika kungcono ukuqala ngo-Agasti-Septemba. Ungakulibali ukuba kwi-garlic indawo ekhethiweyo ayiyi kutsalwa ngaphaya kweyodwa kwiminyaka emine-igallic inokukhathazeka kakhulu ukuphulwa kwezityalo. Bamba umbhede, uze udibanise iibhakethi ezimbalwa zomquba, umgubo omtsha kunye nomdaka we-dolomite ukukhusela i-acid acidification. Ukuba awunayo i-dolomite ipure, ungasebenzisa intsimbi yomthi , kodwa qiniseka ukuba i-ash ash ecocekileyo, ngaphandle kokungcola kwiplastiki etshiswayo.
Emva kokufaka isichumisi, umhlaba kufuneka uphinde uhlonywe (kwi-bayonet bayonet enye) kwaye uqwalaselwe ngokuchanekileyo usebenzisa i-rake.
Ukulungiswa kwezinto zokutyala kufuneka kuqalwe iintsuku ezingama-8 ngaphambi kokutyala. Ukwenza oku, udinga ukuchukumisa zonke iigalikhi kwaye uhlukanise iintloko zibe ngamazinyo ahlukeneyo. Emva koko kufuneka ukhethe ama-dentic amahle kunye amakhulu. Ungakulibala ukuhlola ngokucophelela izinyo ngalinye - akufanele libole, amabala amnyama, ukusika okanye ukusila. Umzantsi wezinyo kufuneka uhlambuluke kwaye wome.
Unokunqumla isincinci esinqununu se-scale phezulu nge-knife-emva koko, i-plum i-plum iya kwangoko isebenzise phezulu. Abaninikazi bamazinyo amaninzi babonelela amazinyo asebenzayo kwindawo efanayo (isitya iya kuyenza) kwaye, enxibe iphepha (iphephandaba), gxiba i-veranda. Ngaloo ndlela, igalikhi ihambelana nokutshintshwa kweqondo lokushisa kwaye ngokukhawuleziyo ingcambu ingcono, kodwa ivelisa isivuno esikhulu. Emva kweveki 'yokuphumla' okunje, igallic iphinda ihlelwe, ikhuphe amazinyo avuthiweyo kwaye agule.
Nini ukutshala i-garlic yasebusika?
Isikhathi sokutshala i-garlic yasebusika kuyahluka kakhulu kuxhomekeka kwimihlaba ekhulayo. Umgaqo oqhelekileyo kukuba emva kokufika kwe-garlic yasebusika, isimo sezulu eshushu (ngaphandle kwesithwathwa) kufuneka sigcine malunga neentsuku ezingama-40-45, ukuze igalikhi ikwazi ukuthatha iingcambu kakuhle, kodwa ayizange ikwazi ukudubula. Ingagxothwanga ngokufanelekileyo, igalikhi iya kunika isivuno esincinci nehlwempu, kwaye ityala liya kuhluma kusasa kwaye iqhwa ebusika. Ngokweimpawu ezithandwayo zokutshala igarlic kwi-rooting kufuneka zibe ngaphambi kokuqala kweqabunga le-birch.
Akufanele ubeke igalikhi emigodini ejulile ngaphezu kwe-10 cm - oku kubaluleke ngakumbi ukuhluma kwaye kukhulise umngcipheko wokubola kwegalikhi. Emva kokutyala, imibhede yegalikhi yenziwe idibene kunye ne-sawdust, utshani okanye nayiphi na into ekhoyo.
Kukho indlela yokukhupha igallic kwi-bulb - imbewu, eyenziwe emva kokuqhuma kunye neentyantyambo zegalikhi. Ama-bulbs akhule kwaye anomileyo atyalwe ubunzulu be 1-2 cm kunye nexesha eliphakathi kwabo malunga no-3 cm. Ngomnyaka we-bulb-ama-bulbs akhulisa ama-bulbs, okulungele ukusetyenziswa njengento yokulima.
Izifo zaseglikhi zasebusika
- I-bacteriosis yegalikhi iyenzeka xa iintloko zingasomile, kwaye nokuba i-garlic yayigubha
kwangoko kwaye akazange abe nexesha lokuvuthwa. I-pathogen yayo i-bacterial putrefactive. Kubonakala kwimibala emnyama kunye nemihlathi emagqabeni amazinyo, amazinyo ezinyo ajikeleza. - Ukugquma kwegalikhi kuyisifo se-fungal esichaphazela izicubu zamagqabi. Ngokukhawuleza ngokukhawuleza eso sifo sikhula kwindawo efudumeleyo. Amaqabunga ahlanganiswe ngamathala aphuzi-amaqabunga, abuye aphendulele abamnyama.
- Ukubola kwe-White kungathintela isityalo kuyo nayiphi na ixesha lokuphuhlisa okanye ukugcinwa. Iigrave ze-garlic zikhululekile, amanzi, i-bulb ihlanganiswe ngombala omhlophe wamanzi. Isityalo sitshona size sife ngokukhawuleza.