In busy urban life, an increasing number of people choose to grow vegetables on their own balcony or in a small yard, which not only enriches their lives but also provides access to fresh, pesticide-free green food. Queers, which are indispensable for the table, are loved by their unique scent. Today, we come to explore in detail the methods and timing of fragrance cultivation and its availability for about a few days。
I. Optimum time for fragrance cultivation
The spices are cold and cold and the temperature requirements are stricter. In general, the temperature range most suitable for the cassava growth ranges from 15°c to 22°c. The spring and autumn seasons are therefore the best time for the planting of fragrances. In the spring, planting is usually chosen between late march and mid-april, while in the autumn it is proposed to take place between late august and mid-september. The mild climate of these two periods facilitates the growth and growth of fragrance seeds。
It should be noted that specific planting times may vary due to geographical location and climatic conditions. For example, in the south, owing to the warmer climate, planting time in the spring may be slightly earlier than in the north, while cultivation may be relatively late in the autumn. Therefore, growers should determine the optimal planting time based on local actual climatic conditions。
Pre-treatment of spice seeds
The husk of the fragrance seeds is more rigid, and the direct sowing tends to have lower and slower growth rates. In order to increase the incidence and speed of growth, we can pre-process seeds. A common method is to load seeds in plastic bags and crush them with bottles, scepter or other heavy matter, so that the seeds are split into two petals. It needs to be noted, however, that the effort should be moderate so that the pressure on seeds does not affect seed production。
Another effective pre-treatment method is warm water leaching. Cullen seeds are immersed in warm water at about 30°c for three to four hours, allowing the seeds to fully inflate. This not only softens the seed shell, but also promotes the metabolism of the seeds and increases the gestation rate. The surface of the immersed seed may become slime, at which point the seed can dry or be emptied with paper towels。
Soil preparation and seeding
The requirement for cuisine is not high, but it is preferable to choose a soil rich in decomposed and well drained. Prior to seeding, appropriate amounts of decomposed organic or compound fertilizers can be added to the soil to improve soil fertility and water conservation. At the same time, in order to increase soil permeability, a suitable amount of sand or pearl rock may be inserted。
When seeding occurs, a small hole in the soil surface or a small puddle can be pressed with a small finger pressure, and the pretreated cuisine seeds may be spread over it. After seeding, the seed is covered lightly with fine earth, which is suitable for thickness not more than twice the diameter of the seed. If the weather is colder or the soil is dryer, a layer of film protection can be covered after seeding in order to keep the temperature warm and humid, but care is taken to remove the film in time to prevent high temperature burning。
Iv. Management and conservation
There is a need for sufficient moisture and sunlight in the development of the aroma. The seeding should be followed by soil humidity, while avoiding over-watering to avoid causing rotting roots. In general, the demand for cuisine can be met by watering it once a day. In light, cilantro likes plenty of light, but can withstand half-vagina. In the case of balconies, as far as possible, flowers should be placed in well-lighted locations; in the case of outdoors, shades could be treated to prevent strong light。
In addition, weeding and trimming also require attention during the fragrance. The timely removal of weeds reduces competition for nutrients and the occurrence of pests and diseases, while proper trimping can facilitate the branching and side-breeding of fragrances and improve yields and quality. Cuts are usually done by removing old, yellow and sick leaves, and be careful not to overcut the normal growth of plants。
V. Employment time
After careful preparation and management of the above steps, cigarette seeds are usually available within 7 to 10 days. It should be noted, however, that the timing of seedlings can be influenced by a variety of factors, such as temperature, humidity, soil conditions, etc. There may therefore be some variation in the actual planting process. If the seeding takes place later or at a lower rate, it may be due to poor seed quality, soil drying or low temperatures. Reasons should be identified in a timely manner and remedial measures taken to ensure the normal growth of fragrances。
In short, mastery of the right planting methods and timing is essential to increase the rate and production of cuisine. It is hoped that the presentation of this paper will help growers in general so that they can successfully grow fresh cuisine in their homes
