The country is troubled by a variety of foods, and its own celery is either small and weak, empty-heard, or it is not enough to grow for a few days. I've been growing food for over 40 years, and i've found a way for lazy people to grow, so that they can harvest and eat in batches and six months at a time
The first step in planting celery is critical, and most people have bad seed problems. The celery seed shell is hard, and it is sowing slowly and poorly. The old farmer's ancestral sprouts work simply: a 12-hour immersion of seed with warm water, wrapped in wet cloths, washed every day with fresh water, three to five days of seeding, with seedlings close to 100 per cent, and growing later。
The seedbeds must be immersed in the bottom water well in advance, the seed sands spread evenly, so that the soil is half a centimetre, which is too thick to sow. The best planting time is when the seedling grows to two leaf-times, four leaf-size, 50 days old and ten centimetres tall. Be careful to choose the dark day or evening, avoid the midday sun, follow the principles of heartlessness and no roots, 12 centimetres and 20 centimetres, not too dense, with ventilation, and celery is not easily ill and more dynamic。
Field management doesn't have to work around the clock. The celery is wet, but afraid to accumulate water, and it's so dry and wet that it's not so heavy that it can rot on yellow leaves and clear the heart. The planting is done early and late, and the soil is humid when it is alive, so that the drought does not lead to thickening of celery fibres and a sense of wood。
Fertilizers are applied in a manner consistent with the principles of bottom-to-bottom sufficiency and pursuit of fertilization, re-examining decomposed farm household fats with a balanced compound fertilizer per acre. Celery enters the long term with a focus on high potassium fattening, which is followed up every 15 days, with appropriate supplements of trace elements, which can boost the thickness of the staves and lifts, while avoiding foliage and early fallout, and the greenness and tenderness of the celery produced。
Many do not know that celery can harvest more and produce more. We don't have to pull light once, wait for celery to grow to 40 centimeters, take ripe leaves from the outside, and keep the middle seedlings and roots. Once it is finished, it is filled with thin fat and water, and the seedlings are rapidly growing new leaves and regenerating。
It is easy to prevent pests and diseases on a daily basis, with regular pine-graining and grass-cutting, and keeping the fields permeable, with little problem of morbid diseases and aphids。
Under this method, spring and autumn grow and eat from early autumn to late winter, for six months fresh celery. You don't have to sow, you don't have to save time, you can sell and sell
