The old saying, "spring has a seed, winter is full of fragrance," you know? The fragrance bag, if you've got the right time and the right method, it'll last four seasons! I'll break it to you today and tell you when to plant it and how to manage it so that your table will smell good
I. Spring cuisine: steady and watery
It's hot in the spring, it's steady at 15°c to 20°c in the daytime, and it's a good sign to grow! The south will be ready by the end of february, and the north will be the safest until mid-march when the willows germinate. It's time to plant the aroma, the temperature is right, the rain is warm, the leaves are big and tender, and the insects are small
Key skills: seed skins are hard, shoes are softened before seeding (do not smash!) and cold water bubbles spread overnight. Don't make it more than a centimeter, otherwise the seedlings won't come out. If the north is afraid of the winter, with a small arch or lid, it can warm and grow。
Ii. Cultivation of fragrances in the summer: sunshade and sprouts
You can't grow fragrance in summer? Don't panic. Choose the heat-resistant species and win half. Zhongqing no. 1 zhongqing qiang, thailand, travels with high temperatures of 30°c. Seeds have to be "sleeping refrigerators": 24 hours after a cold bubble, wet cloths are packed in freezer for three to five days, and it's ready to grow! The sunnet is a lifeguard, blocking the venom of noon and cooling. They are planted in shades or on the north balcony, and they pour cold water in the morning and evening, so that the seedlings can bear the heat. But you have to lower your expectations - the leaves are smaller, but they're now on the table, and they smell nice
Iii. Autumn cuisine: it's thick and thin
Autumn cuisine is the "king of the spectacular"! It's a time when the spices are cold, the scent is drilled in the nose, their mouths are brilliance, the insects are missing, the management is low. Remember extra phosphate fat, like grasswood, thicker leaves. At the end of september, the northern membranes were protected against early frost, and the southern water was properly poured, and a large amount of water would be available in 40 days
Iv. Cultivation of cuisine in winter: the greenhouses by the windowsill
Do you want to eat the cuisine? In the north-east, the two-storey huts can be carried from north-east. It is easier to plant indoors: a pan in the south towards the windowsill, with four hours of sun and green oil in the heating room. Temperature close to 15°c ~ 20°c, not less than 5°c at night. Water must be “slazy” — a centimetre of dirt and then watered to the ground. In the winter, the moon squeezed a leaf and made soup. The house smelled like spring
Universal throughout the year
- varieties are on the right track: heat-resistant thai leaves, cuisine one
- seeds take a bath: they're almost double the size of the water
- queen of the pine water: the roots of the water, the most fragrance of the sandy soil
- take it while you're young: 15 centimetres taller, and the more they grow
It's not hard to grow fragrance, but the key is, "spring and summer, autumn and winter." follow the temper of the season to make sure your fragrances are fresh and fragrance is taken away from you
