A wapadera mankhwala - shuga mizu parsley. Zambiri ndi zithunzi za masamba

Parsley ndi chinthu chodabwitsa komanso chodyera chokhala ndi mchere komanso vitamini kwa anthu.

Kudzichepetsa kwake ndi kulawa kwake kumayambitsa kufalikira kwa chikhalidwe pakati pa wamaluwa.

Mwazu wonse parsley mitundu, Muzu shuga zosiyanasiyana ali kwambiri opindulitsa akupanga, zosangalatsa fungo ndi organoleptic katundu.

Kalasi yotsimikiza

Shuga muzu wa parsley ndi oyambirira kucha kucha ndi mkulu zokolola. ndi nyengo yokula ya masiku zana, yomwe ndi subspecies of curly parsley ku ambulera (celery). Chomeracho ndi cha zaka ziwiri, chaka choyamba mizu yakucha, yachiwiri - achenes.

Maonekedwe

Mbali ya m'munsi ya chomeracho imayimilidwa ndi mizu yambiri yokhazikika yomwe imakhala yoboola kapena yofiira, yoyera kapena yofiira, yomwe imafika masentimita 30. Mbali yam'mwamba ya chomera ili ndi lalikulu lalikulu pepala rosette yomwe ili ndi awiri kapena atatu khumi wandiweyani masamba ofanana. Masamba ali ndi mawonekedwe a katatu kakang'ono, omwe amagawanika. Maluwawo ndi mtundu wonyezimira wa chikasu.

Thandizo Mbali zonse za zomera zimakhala zonunkhira bwino ndipo zimadya.

Chithunzi

Chithunzicho chimasonyeza chomwe chomerachi chikuwoneka.





Makhalidwe

  • Kukonzekera Kufika pa makilogalamu a 3.5 makilogalamu (20,000-35,000 kg pa hekta imodzi) amakololedwa kuchokera 1 mita mita.
  • Nthawi yakucha. Kukula kwazomera kwa mbeu kumapezeka mkati mwa masiku 90-100 kuchokera kufesa (mu September).
  • Mawu akuti kufesa. Mbewu yofesedwa mu April-May.
  • Kukaniza matenda ndi tizirombo. Shuga mizu ya parsley imasonyeza kupirira matenda ndi tizilombo toononga, zomwe zimadalira chilengedwe, nthaka yolemba, kusamalira ndi kukhalapo kwa zomera.

    Mitundu yosiyanasiyana imayendera matenda awa:

    1. dzimbiri;
    2. zovunda zoyera;
    3. malo oyera;
    4. chotsitsa;
    5. karoti ntchentche ndi listabloshka;
    6. vwende aphid.

  • Unyinji wa mizu imodzi. Mitengo ya zipatso imakhala yofiira 30 mpaka 80 magalamu.
  • Maluwa Maluwa amapezeka mu June, amatha ndi mapangidwe a mbewu.
  • Frost kukana. Chomera sichimagonjetsedwa ndi chisanu ndi chisanu. Pofesa m'nyengo yozizira, mbewu zimatha kufika 50-55 peresenti.

Kusiyanasiyana kwa mitundu ina

Zotsambazi zimakhala zosiyana ndi mitundu ina:

  1. Mbali zonse za zomera zimakhala zokoma.
  2. Mizu yonse imakula mofanana ndi kukula kwapakati ndi mawonekedwe.
  3. Osati khalidwe la mnogostostkovost.
  4. Masamba apamwamba amathandiza kukolola.
  5. Pamwamba pa sucrose, mavitamini a gulu B, madzi, mafuta ofunikira.

Mbiri yaifupi ya kusankha

Kuperekedwa mitundu yosiyanasiyana idalimbidwa ndi obereketsa m'zaka za zana la 19. Pambuyo popeza ndi kulima mitundu ya parsley, miyambo yambiri yoyesera inkachitika, yomwe panthawiyi panali mitundu yosiyanasiyana ya fungo lokoma komanso kukoma kwabwino, kumene mbali zonse za zomerazo zinali zoyenera kudya.

Kupyolera muzaka zambiri zafukufuku, ulemu wa mitundu yosiyanasiyana unatha kukhala wosatetezeka ndi kuphatikizidwa pa chibadwa, zomwe zinayambitsa kufalikira kwa muzu wa shuga parsley pakati pa wamaluwa.

Kukonzekera kwa dothi

Nthaka imakonzedwa kuyambira kumapeto kwa October kapena kumapeto kwa March. Mabedi amafukula gawo limodzi mwa magawo atatu a bayonet a mafosholo ndikugwiritsa ntchito organic kapena kupanga feteleza (makamaka phulusa ndi potaziyamu), kuchotsani namsongole. Nthaka iyenera kukhala yachonde.

Ndikofunikira! Mlingo wa ntchito ya Humus: mpaka makilogalamu asanu pa mita iliyonse.

Ngati kufesa kumachitika mu nyengo yotentha, kugwiritsa ntchito mtengo-podzolic ndi nthaka pang'ono loamy ndi fetereza nthawi zonse ndi kumasula kumaloledwa.

Kodi ndikuti mungagule mbewu zochuluka bwanji?

Mbewu ingathe kugulitsidwa pa intaneti ndi kubereka kapena kulamulidwa m'masitolo ku Moscow ndi St. Petersburg. Mitengo ya thumba la mbeu zisanu ndi ziwiri (2 gramu) imakhala kuchokera ku 11 rubles 19Amtengo wapatali ndi mabala 18.

Mankhwala amapangidwa

Mavitamini mumbewu ndi awa:

  • Mavitamini B (thiamine, riboflavin, folic acid, pyridoxine);
  • chithunzi;
  • ascorbic asidi;
  • retinol;
  • Vitamin PP.

Gulu la kalori ndi 45 Kcal, kuchuluka kwa mapuloteni - 3.5 g, mafuta - 0,5 g, chakudya - 9.0 g pa 100 magalamu.

Zida zazing'ono ndi zazikulu zimaperekedwa:

  • zitsulo;
  • chitsulo;
  • makamu a magnesiamu;
  • potaziyamu;
  • phosphorus;
  • calcium;
  • selenium;
  • mafuta ofunikira.

Ntchito

Kodi chingagwiritsidwe ntchito bwanji tsiku ndi tsiku? Muzu wa shuga parsley umagwiritsidwa ntchito makamaka kuphika. Njira zogwiritsira ntchito:

  1. kuyanika;
  2. chophika;
  3. kukwera;
  4. blanching;
  5. Kuphimba kumbali zonse za mbewu;
  6. kuwonjezera mbale zomalizidwa mwatsopano mawonekedwe.

Amagwiritsidwa ntchito kuthetsera kusowa kwa tizilombo toyambitsa matenda ndi mavitamini, makamaka nthawi ya hypovitaminosis.

Kuti mudziwe zambiri: Mtundu uwu wa parsley ndi woyenera kusungirako nthawi yochepa (mpaka miyezi 3-4 mu mawonekedwe owuma) komanso kupanga mankhwala (mankhwala osokoneza bongo).

Tikufika

Kufesa kumachitika m'nyengo yozizira (mu October) kapena kumapeto (mu March). Mbewu siziyamikiridwa kwa nthawi yayitali, chifukwa izi zidzathandiza kuchepa ndi kutsuka potaziyamu. Mwina nthawi yayitali (mpaka theka la ora) imakoka mbewu m'madzi otentha (digrii 50-60), kenako imayanika ndipo imayamba kuyamba kubzala.

  1. Mbewu imafesedwa mozama 1.5-2.0 masentimenti mu nthaka, mutatha kukonzekera zofanana, zomwe zimachoka pamtunda wa masentimita 15-20.
  2. Musanafese, perekani pansi ndi mandimu.
  3. Pambuyo pakufesa, grooves ayenera kumwa madzi ambiri, ophimbidwa ndi dziko lapansi pa mbewu ndi osasunthika. Mpaka 0,5 makilogalamu a mbewu amafesedwa pa mita imodzi.

Mbewu yabwino kwambiri, kenako, malinga ndi malamulo a kusintha kwa mbewu, m'pofunika kudzala zosiyanasiyana - tomato, mbatata, mitundu yonse ya kabichi, adyo, anyezi. Pambuyo pa parsley yokha, mosasamala kanthu za mitundu yosiyanasiyana, m'pofunika kudzala mbewu kokha pambuyo pa zaka zitatu. Pafupi ndi mabedi sakuvomerezeka kukula katsabola, kaloti.

Pansipa mukhoza kuona vidiyo yothandiza momwe mungabzalitsire mbewu za parsley molondola:

Chisamaliro

Pofuna kuteteza mphepo ndi kuzizira, mabedi ayenera kuwonetsedwa ndi humus.

Pulogalamu ya chisamaliro ikuphatikizapo:

  • chovala;
  • kupatulira ndi kupalira;
  • kuthirira;
  • kumasula nthaka;
  • kuchotsa udzu.

Kudyetsa kumafunikila mpaka kasanu pa nthawi yonse ya kukula. Potaziyamu feteleza, ammonium nitrate, phulusa amakonda.

Kuthirira kumaphatikizapo 4-5 nthawi pa nyengo yokula, ndikuganizira kuwonongeka kwa nthaka, nthaka ndi nyengo. Pa mita imodzi ya mamita gwiritsirani ntchito zidebe khumi-ten lita za madzi ozizira. Kudiririra ndi kofunika kuti uchite m'mawa ndi madzulo pamene dothi limauma. Kutentha kwambiri kwa nthaka ndi acidification sikuloledwa. Ndibwino kuti mukuwerenga. Atangomaliza kuthirira, nthaka imasulidwa ndipo namsongole achotsedwa.

Kupukuta kumachitika pambuyo pa kutuluka kwa mphukira (masamba 1-2) ndipo patapita milungu iwiri. Izi ndizofunika chifukwa zowonjezera zimachotsa zakudya zowonjezera. Kupukuta kumachitika kutalika kwa masentimita 3-5 pakati pa mphukira. Pambuyo pa kupatulira kachiwiri (mpaka 10 cm pakati pa mphukira), feteleza imayambanso.

Ndikofunikira! Chomeracho ndi cha kukonda kuwala, ndi kukula kunaloledwa kanthawi kochepa mthunzi m'mawa ndi masana. Popanda kuwala, nyali za fulorosenti zimalimbikitsidwa.

Kukolola ndi kusungirako

Mizu ikukolola kumayambiriro kwa September, zouma ndi kusungidwa mumchenga wouma. Gawo la mbewu zowonongeka lingagwiritsidwe ntchito maluwa atsopano m'nyengo yozizira. Mbewu imakololedwa pamene ikukula (iyenera kukhala yodzaza ndi bulauni ndi youma), yosungidwa m'matumba kutentha kwa madigiri 18-20 ndi chinyezi cha 80-85%.

Kulimbana ndi matenda ndi tizirombo

Njira zotetezera ndi zowononga ndizo:

  1. Kugwirizana ndi malamulo a kusintha kwa mbewu ndi kubwerera kwa parsley kwa bedi lakale mu zaka 3-4, kuchotsedwa ku zotsatila za zomera zomwe zakhudza zowola.
  2. Kusankhidwa kwa mbewu zabwino ndi mizu yokolola musanafesa ndi kubzala m'munda, zikhalidwe za chaka choyamba ndi chachiwiri ziyenera kukhala zosiyana.
  3. Kutentha kwa mbewu patsogolo pa kufesa kwa mphindi 30.
  4. Kupopera mbewu kwa zomera ndi 1% Bordeaux madzi ndi zizindikiro za matenda.
  5. Kugwirizana ndi malamulo osungiramo mbewu zazu.

Muzu wa shuga parsley ndi wosamalitsa komanso wolemera mu zakudya zamtundu umene umatha kukhala wamkulu mu wowonjezera kutentha komanso kumunda, womwe umapatsa munthu zinthu zofunika kwa chaka chathunthu, komanso umathandiza kuti azikongoletsa nyumba iliyonse ndi tchuthi. mankhwala ndi kupewa matenda ambiri.