I-Garlic - isithako esibalulekileyo kwikhitshini yalo nkosikazi. Ukongezelela, ukuba inokunika isitya intle ekhethekileyo, iphunga kunye ne-piquancy, nayo inezinto ezininzi ezinobuncedo. Wonke umntu uyazi ukuba igalikhi inokukhusela kwiibhaktheriya, kodwa inceda ukunciphisa imithana yegazi, uxinzelelo lwegazi oluphantsi kunye nokususa i-cholesterol emzimbeni. Ukwandisa igalikhi akunzima, kufuneka ulandele eminye imithetho yokunyamekela. Makhe siqwalasele ngokucacileyo ukuba sikhula njani kwaye nini ukususa igarlic ehlobo.
Ukutyala igalikhi
Ukuze uvelise ngokufanelekileyo isallic , kuyimfuneko ukukhetha iibhuru ezinkulu kwaye ukhethe amazinyo amakhulu kubo. Ukutshala kuhle kakhulu ekupheleni kuka-Apreli, ngoko ii-bulbs ziza kuba nexesha lokubumba ngexesha lokuvuna i-garlic ehlobo. Amazinyo kufuneka abekwe embhedeni kumgama we-6-8 cm omnye komnye. Umgama phakathi kwamagquma oku kulu hlobo kufuneka ube ngama-20-25 cm. Faka amazinyo kangcono kwizinga elingaphantsi kwama-2-3 cm.
Ukunyamekela ukutyala
Ngethuba lokuvuthwa, isityalo kufuneka sihlaziye rhoqo, sikhululiwe kwaye sizaliswe. I-Bulbochki eyenziwe yityalo elincinci, kukulungele ukuphuka. Oku kuya kwandisa isivuno ngo-30-40%, xa kufika ixesha lokucoca igarliki entwasahlobo. Ukunisela kubaluleke kakhulu kwiinyanga zokuqala zityalo. Unokwenza oku kanye ngeveki, kwaye ukuba imozulu iyomile, ngoko kaninzi. Emva kokunisela, kufuneka ukhulule umhlaba. Ukutshala isityalo kunokufakelwa iMelelein.
Ungayifumana njani igalari yeentlobo ezahlukeneyo?
Kukho iintlobo ezimbini ezahlukeneyo zegaliki: itolo kunye nomngqingili.
Igalikhi enomlilo ngumnye owenza utolo kunye ne-inflorescence. Ixesha lokuvuna loo garlic kulula ukuyifumanisa - kufuneka ikhutshwe xa amaqabunga aphantsi kwesityalo eqala ukujika. Iimvumba zevalikhi ezivuthiweyo zomekile kwaye zinemibala ephawulekayo kulolu hlobo. Imigomo yokuvunwa kwe-non-streaking spring-garlic inokumiselwa ngokutshintshisa amaqabunga kunye nokunciphisa entanyeni yesiqu. Kubaluleke kakhulu ukususa isivuno ngexesha, kuba ama-bulbs angaphezulu aya kugcinwa ngakumbi kwaye avule ngokukhawuleza.
Ukucoca nokugcina
Kubalulekile ukuba ungaphuthelwa ngexesha lokuvuna. Unokucwangcisa ukuvuna i-garlic kwikhalenda yenyanga ukuze ufumane iintsuku ezilungileyo kakhulu. Kodwa ixesha elilinganayo lokuvuthwa kwesityalo ukususela ngo-Agasti 20 ukuya kuSeptemba 10. Imeko yamagqabi iya kunceda ukugqiba umzuzu ofanelekileyo: baqala ukujika kwaye bahle.
Ukuvuna i-garlic entwasahlobo ihamba phambili kwimimandla eyomileyo ekuseni okanye ngokuhlwa. I-bulb nganye ipake ngokucophelela ngefoloki okanye ifosholo. Izityalo ezicatshulwayo kufuneka zishiywe ebhedeni ukuze zome iiveki, ukuba imozulu yelanga. Okanye indawo phantsi kombhobho ukuba imvula.
Ngoku, xa kwacaca indlela yokomisa igalikhi emva kokuvuna, kufuneka usebenze kakuhle iibhubhu. Emva kokuba iibhubhu zime kakuhle, kufuneka zihlambuluke emhlabeni, zinqunywe iingcambu kunye neziqu. Nangona kunjalo, xa usoka iiphakamiso, kubalulekile ukuba ungadluli. Ubungakanani be-stem ehleliyo akufanele kube mfutshane kune-4-5 cm.
Ukuvuna kunye nokugcinwa kwegalikhi kuqinisekisa ukugcinwa kwesityalo. I-Garlic iya kulala ngokucokisekileyo (+ 1-3 ° C), kunye neendlela ezifudumeleyo (+ 17-18 ° C). Iibhubhu ziza kuhlala zibhetele xa zifakwa kwindawo eyomileyo nendawo emnyama. Ngokomzekelo, ibhokisi lebhodibhodi okanye iplywood ibhetele ngokufanelekileyo ukugcina. Ukongeza, igalikhi ingabhalwa kwiibhokhwe, umyinge wama-bulbs 15, kwaye uxhomeke. Ukuze ubophe i-braids, akudingeki ukuba unqume iziqu ezingamanga. Zingasetyenziselwa ukukhawuleza izityalo, ukufaka iziqu ezungeze intambo.