After spring, the work in the field is the same, but it's the most cost-effective thing to say, the best thing to do for the people. Don't underestimate the green, grow it, eat it from spring to summer, cut it several times in the middle and save a family a lot of money. I grew up over the years, slowly touching the doorway, and that's the nine words in the title: "one by two and three by three." and it is not a lie. If you do it, you will make sure that the spinach that is part of your house grows fast and tender, and cuts and cuts。
Selecting the right species is the first step in six months
The first one is a spinach. A lot of folks think it's okay to buy spinach seeds, but there's a big difference. If you want to grow for six months at a time, you have to choose the kind that is cold, hot and late. Early spring, when the temperature is low, the seeds fall, and if it's the right choice, it's the hot end of the day, other spinachs rise and grow old, and your family can grow new leaves. And i have tried it over the years, and it's the most stable kind of round leaves, large leaves, and thick leaves, and it's strong, and it's cut, and it's fresh under the roots. Don't choose the one with the straight leaves, look good, but you can't do it twice. When you pick a seed, look at the instructions, and you pick the type that labels "smoking the night" and "heat-resisting."。
You're fat enough to have a strong spinach
Seeds are chosen, then the land. It's a spinach thing. It's a fertilizer. Before the next seed, the bottom fat must be enough. And when i fell, i used to make fermented farm fats, chicken and cow dung, and if not, i used some merchandise organic fats, and mixed some grass-grain, which was better. Ash with potassium, spinach has it, leaves are oily and poles are hard and hard to fall. It's going to be a little bit deeper, the earth will be fined, flatten, and the seeds will be spilled. Remember, fat is buried in the ground, not next to seeds, or it's easy to burn. The bottom is full, the spinach is in the early stages, and it comes out and goes up, and the leaves are thick and watery. If you don't have enough bottom fat, it's gonna be hard to catch up later。
It's a good thing to cut it. It's more and more
The most critical step has come in the form of “working”. A lot of people grow spinach and like it when it grows into the boss, they pull it all at once. It's an addiction, but the ground is empty, and we have to replant. If you want to eat spinach for six months, you can't pull root, you have to cut it with a knife. When the spinach grows to 10 centimeters and the leaves can strangle out the water, it'll take the first cut. When cutting, be careful not to tie the earth, but to leave a two-to-three-centimeter bump, which is to be slightly higher from the soil and to keep the spinach growing. Don't loose the roots。
After the first cut, water it with thin fat, preferably with fermented manure or urea, and in a few days, the effeminate sprouted. In 20 days, the second one can be cut. It's one cut, one fat chase, three or four cuts back and forth, from spring to summer. There's a trick: every time you cut it, you have to cut it big and keep it long, don't kill it. Moreover, because of the number of cuts, the earth's power will decline, and it would be better to add weight to the middle to ensure that the posterioris grow well。
The middle management has to keep up. Don't be lazy
If spinach's going to work, the middle management will follow. When it comes to seedlings, if it's too dense, it's going to have to be hard to get it out, to pull it out, to leave a little gap between the seedling and the seedling, to get the air out, to grow the spinach and not be sick. In addition, water has to be watered. Spinach water, but afraid of flooding. In spring, when the soil is dry and white, it should be watered, preferably with little water and soil wet. When the cut is over, be careful that the wound is not healed and that the water is not so hot, it is better to pine the soil first, and then water and fatten in a day or two, which is not easy to rot。
There's a good way to prevent worms
Vegetables are the most afraid of insects, and spinach is the most vulnerable to aphids and leaf flies. I don't usually take drugs. I'm in too much trouble to be afraid of residuals. I've got a way to do it. Grass-wood ash, which is resistant to insects, is itself potassium fat, and grows better for spinach. Pick out some dew in the morning and throw grass and ashes over the leaves, and the bugs don't like it. Another, with some grass-wood ash spread after cutting, will also disinfect the wound and prevent the fungus from entering through the mouth. How long has it been? Don't worry。
Catch the time order, and it's six months to regenerate
By the way, the best varieties, in the middle of the summer, are too hot for spinach, and they'll finally bloom. In order to achieve “six months to eat”, after the last spinach cut, do not rush to the ground, while there is still fertility on the ground, so that a hot vegetable can be planted early on, or in the open space of the spinach field, so that we can order some lettuce, veggies, seamlessly connected. But in the case of spinach itself, from the beginning of spring to the end of the last cut, it is true that it can supply a family table for four or five months, which is the term “six months at a time”。
In any case, spring spinach doesn't turn around much, picks the varieties right, gets fat enough, picks up the trick of "scrambling" and goes after it, and you can eat it in spring. I've used it for years, years and years, and who knows。
