How do you grow the meaty leaves? The multi-fatal plant has a very strong breeding capacity, generally in the form of adhesives, strains and seedlings. Most of them are sprouts and blades. Owing to the adaptive nature, high productivity and variety of meat plants, their formation has been particularly prevalent in recent years, and families have preferred to grow them。
And it takes different ways to fit different kinds of meat. Most of the meat in the leaves can also be sprouted with a branch, while some can only reproduce with a branch. For example, in the case of thin leaves, there is a low capacity to reproduce, either in the case of meat or in the case of small leaves (see figure below). Because of the ease of drying up the leaves, the nutrient content of the leaves is low and no new seedlings are produced。
It's a lot easier when you're fat. The leaves are liquid, high nutrients, fast-growing roots, and the method is simple and simple for new hands。
A healthy, mature blade drys the mouth, then prepares the trophic soil and wets it with a canteen, lays the dry blade lightly on the soil, puts it in the vent and controls the temperature. If it's small, it can be placed directly in the flowerpot of the parent stake. And remember not to put the cut in the soil, as most of the new seedlings come from the cut. Soils can be moist and too much moisture can decompose leaves. The water contained in the pre-roost leaves is sufficient to stimulate new buds and roots。
And remember: don't get tanned, don't build water, let's not stick leaves in the ground, keep the temperature under control, and it'll produce new seedlings soon. It is hoped that the answers of the junior editor will help the main issuer and that experience will lead to the sharing of more knowledge and techniques of flower-rearing if there are any shortcomings. I hope you're supportive
