Ukuvutha igalikhi elivumba elide lide lithandwa kakhulu njengelinye leendlela zokwenza nantoni na i-dish, kodwa kwakhona njengendlela efanelekileyo yokulungisa isifo esiyinkulungwane kunye nesinye isifo . Yingakho, kungakhathaliseki ukuba encinane umyezo, enye okanye imibhede emibini kuyo kufuneka ithathelwe igarlic. Njengoko uyazi, iigalikhi zingatyalwa kwintwasahlobo nakwindla. Kwaye indlela yokuqala yokuqala yokutshala inamalungu amaninzi, ngoko ke asiyi kukhankanya ukuba ngubani ongcono. Makhe sihlale ngakumbi malunga neentsuku ezifanelekileyo zokuhlalisa igarlic ebusika.
Ixesha lokutshala anyanisi negalikhi ebusika
Ngoko, nini na ixesha lokutshala i-garlic yasebusika? Kunzima ukuphendula lo mbuzo ngokungathandabuzekiyo, kuba kuninzi kuxhomekeke kwiimeko zemozulu zommandla ngamnye. Into ephambili ukuqiqa ixesha lokutshala i-garlic (kunye ne-anyanisi) ngendlela enokuthi ikwazi ukutshala ingcambu kwiqabunga ngakwesinye icala, kwaye kwenye - ayizange iqale ukuhluma. Kuphela ukuba le meko idibene, igalikhi inokusinda ngokuphephile ebusika kwaye, phantsi kwefuthe lokushisa kwentwasahlobo, iya kukhula ngokukhawuleza. Ngokomyinge, kwimimandla enemozulu epholileyo, ixesha lokutshala i-garlic ebusika liwela phakathi-Septemba. Kwiimimandla esezantsi, igalikhi ityalwe kamva-ngo-Oktobha-Novemba. Kodwa u-anyanisi ebusika kufanelekile ukuhamba ngokukhawuleza - kwintsimbi yesithathu ka-Agasti-ekuqaleni kukaSeptemba. Siza kuxubusha ngokukhawuleza ukuba le nto ibhekisela kwindlela yendabuko "engacacanga" yokutyala i-garlic kunye no-anyanisi, apho bangcwatyelwa khona emhlabathini ngo-5 cm. Ukufika komhlaba okunzulu (10 cm) kukuvumela ukuba utshintshe imiqathango ngeentsuku ezili-10 ukuya kwimiba yomibini ukusuka kwii-approximate.
Ixesha lokugqibela lokutyala igalikhi ebusika
Unokwazi njani ukuba ixesha lokugqibela lokutshala igalikhi ubusika? I-thermometer evamile iya kunceda. Xa ubusika busuku bubekwe kwii-degrees Celsius ezili-10 kunye nezantsi, sekuyisikhathi sokwenza ugarli kunye nomsebenzi wokufika.
Izisiseko ezisisiseko zokutyala igalikhi ebusika
Ukutshala ubusika kwegalikhi kwakuphumelele kuzo zonke iimeko, kubalulekile ukuhambelana nale mithetho elandelayo:
- Musa ukubeka igalikhi kwindawo efanayo kwiminyaka emininzi edlulileyo. Ngokwemiqathango yokujikeleza kwezityalo, i-garlic ayiyi kubuyiselwa kwindawo enye yokuhlala ngaphambi kweminyaka engaphezu kwemihlanu. Kodwa, ngokuqhelekileyo, ubungakanani beqhinga alukuvumeli ukuba uhambelane nalo mgaqo. Kule meko, igallic inokutyalwa kwibhede elifanayo, ukunika ikhefu kuyo okungenani ngonyaka.
- Akuyimfuneko ukutshala igalikhi engadini apho i-anyanisi ikhule khona, iindawo zengqungquthela (i- eggplants , i-pepper, iitato), ngoko oku kungakhokelela kwizifo zakhe. Kodwa i-melon nee-strawberries zegadi ziza kuba yi-garlic kungekhona nje kuphela abaphambili, kodwa nabamelwane.
- Umhlaba kwiqatyisi yegalikhi kufuneka ube nokukhanya, kupheliswe kakuhle ngamanzi kunye nomoya, kodwa kungabi lula. Ukuphendula komhlaba akufanele kuthathe indawo, kwaye indawo phantsi kombhede ukhethwa kwindawo ephakamileyo, apho kungekho manzi angaphantsi komhlaba aya kusongela igalikhi,
zikhukhula. Ukuba igalikhi ikhula kakuhle kwaye inika isivuno esihle, umyezo kufuneka ukhanyiswe kakuhle. - Ngaphambi kokutyala igalikhi, umhlaba kwibhedi ekhethiweyo kufuneka ulungiswe ngokufaka i-potash kunye ne-phosphorus fertilizer okanye umquba. Kodwa umgquba kulezi njongo awunconywa, njengoko ukhokelela ekukhuleni okugqithisileyo kobuninzi begalikhi kunye nokuwohloka kweentloko zawo.
- Iigraves zearlic ngexesha lokutshala akufanele zicinywe emhlabathini, njengoko oku kuya kubangela ukulibaziseka okukhulu ekukhuleni. Kwiimingxuma kufuneka zibekwe ngokukhululekile, zigcine umgama phakathi kweemithombo kwi-10-15 cm. Emva kokutshala, ibhedi kufuneka ivalwe ngokusetyenziswa kwe-peat okanye i-sawdust.