# autumn tuven incentive scheme #
A lot of people just started growing their vegetables, and they used to use their mobile phones to brush their tutorials, and today the blogger says that they pour water three days, and tomorrow they'll listen to some fatty from the great god, and then they'll do it, either with the leaves or with the leaves, and then they'll blame themselves for not having talent。
It's not you who can't learn, it's the internet approach that doesn't make it clear -- people's climate, their soil is different from your family's. Today, sharing six basic methods that can be used in any area, whatever the type of food, has learned that there is no need to look around。
The selection of varieties should be based on an “appropriate” view, rather than on a good one. Look
Choosing vegetables is the first step and the most prone to error. It's not a good breed for you, it's the local climate that makes it normal。
In the south, for example, weed-resistant varieties are chosen, cold-resistant varieties are chosen, and heart is easily lost in the rainy season; in the north, tomatoes are selected for pre-cooked varieties, and late-cooked species for the south are selected, and the heat is reduced without waiting. You don't have to look at the boxes when you buy the seeds, you look at the “suitable areas” in the instructions, or you ask the owner of the farm, “what are we going to grow?” 10 times more than you choose。
Cultivation time follows the local agitation
The same type of dish, which is growing in different places much less time, is growing at the wrong time in vain。
In the case of radish, the northern part of china will grow after the autumn, and if it is taken to hainan, it will not grow much in the summer; spinach will be cold, the north will survive the winter, and the south will grow slowly and the spring will be more suitable. It is true when the local market starts selling its own seedlings, or when the village elders grow them, regardless of the complicated dates. It is not known, however, that the official agricultural website is more informative than the video。
Soils need to be “fed” and not rely solely on fertilizers
The seeds are grown first, the good vegetables grow and the pests are few. Many people have just started growing their vegetables to buy fertilizer, and in a year or two they have found the soil to be getting harder and worse, simply because the soil has not been fed。
The soil is not expensive, and the family's leftovers (e. G. Rotten leaves, fruit peels, no meat and oil) are piled up for fermentation, and six months later organic fattening; fall leaves, weeds are collected, buried in a flowerpot or vegetable field, spring rolls over and the soil softens. At least one or two times a year, the soil is enriched by organic fertilizer, which is far more powerful than fertilizer alone, and the taste of vegetables is different。
Water for soil, not days
What the newcomers ask most is that “the dishes are watered once in a few days”, but there is no fixed answer. The dishes that are grown on the balcony and the ground in the flowerpot are dryed quickly and may be watered every day; the vegetables that are planted in the ground are wet when the rain rains and the soil is wet, and it's okay if they don't rain for a week. If you're going to water, you're going to rip open two centimetres of surface soil with your hands. Water should be poured out, not just on the surface, otherwise it is easy to drink. It's best in the mornings or evenings, it's hot in the afternoons, and the vegetables are easily “hot”。
5. Fertilization without rooting away from seeds and seedlings
Fertilizing the roots is a common mistake of new hands, not bad fertilizer, but the wrong way. Whether it is bottom or bottom fat, solid fertilizer (e. G., chicken dung, goat dung, compound manure) must be at least 5 cm from seed or root, with a layer of soil between them, without direct contact; water soluble fat (e. G., liquid fermentation, fermented rice) must be diluted by description, rather than diluted by less than higher concentrations. The seedlings are not fertilized until they grow to three or four leafs, or burn easily。
6. Don ' t be lazy in day-to-day management
It doesn't matter if you grow food. Weeds grow when they grow, not waiting for them to be fed; the soil sheet is so loose that the roots can breathe; and the vegetables grow too densely, for example, with a distance of about five centimetres between the cabbages, or they are all small. Insects and pests should be seen early, with small holes and long spots in the leaves, quick to find out what kind of worm or disease they are, buy the corresponding sprays, and not wait until they spread, and then the food will not come back。
Actually, there's not much "secretary" for growing food, so these six basic methods are done, and they're more useful than a daily brush course. It's okay to start with mistakes, like watering, fertilizing. If you start planting, it'll be easy to start with the good foods of lettuce, onions, cabbage。
What kind of food have you been growing recently? Have you ever had any problems with being old or sick? Let's talk about it
