Rural legends often say that cabbage is “landnuts” and that it is grown for years at a time, and that almost no one is missing in the small garden of a family。
Many rural people feel that bellies are the best growing, so that seeds, roots and water can survive. They are cut and cut and managed without any effort。
It must have been discovered that the difference between home-grown cabbage and native-born. Home-grown herbs are getting thinner and yellow with leaves, growing at a slower rate than a single yield。
In the case of the old farmers in the village, the leaves are green and well-spreaded, and the year-to-year production is much higher than the usual。
The fundamental gap lies in harvesting and management. It's like a simple, solid farming experience。
As long as this mouth is kept in mind, avoiding planting faults, and without frequent watering and medicine, the cauliflower can grow stronger and become more productive every year. Today i'll tell you all about the old saying about the cuisine growing。
I. The old saying: "the old farmers have grown the truth for years."
In those years when there had been no fertilizer and no manual of planting techniques, the rural people's foods had been summed up from generation to generation, by day, by earth and by experience。
The bellies, which are grown for many years, are not the same as cabbage and radish, whose roots are hidden in the soil and all their strength and nutrients accumulate and are stored on the roots。
The first farmers had just started growing herbs and had made a lot of mistakes. No matter how long, no matter how long, no matter how long the leaves grow, they cut six or seven times a year in order to harvest more。
In the short term, much has been gained, and all the problems have arisen. The cauliflower roots are weakening, taking root and becoming shallow. They are less resistant to drought, they are dry in the summer, they are cold in the winter, they are particularly numerous, they have grown old in two years and they can only be replanted。
After decades of searching, older farmers slowly grasped the growth habits of cabbage. Beef is grown by root, not by cutting。
The core mouthpieces were then summed up and passed down from generation to generation, specifically to address the problem of the weak, low-yielding and premature growth of herring。
The old saying is not superstitious; it is a farming technique that fits the growing pattern of cabbage and is still fully applicable。
It is also a central tenet of all rural agricultural proverbs that agricultural crops can be grown in a manner that is not based on scientific theory, but rather on “smooth and earth-fed” management。
Core hands-on: getting to know "one size fits all" is key to growing a seedling
This is the central reason why a lot of herring tends to focus on harvesting while neglecting conservation. One cap and two rolls are the basis for the increase in the production of beryllium, which is based on the raising of seedlings and laying the foundations for high yields。
1, 1st cap: cover the grass and protect the roots against freezing seedlings
The “cap” here is not just a cover, it is the most critical protection tool for rural cabbage cultivation, operating seasonally, spring and summer, autumn and winter。
Before spring cuisine returned to green, the soil was frozen over a winter season, with the soil slabs and water loss fast, the roots had just risen and the absorptive capacity was particularly weak。
At this point, there is no need to fertilize with water, but first a layer of corroded farm fat or fine sand should be one or two centimetres thick。
A thin layer of cover would cover the bare root of herbs, avoid the spring wind drying of the roots and decompress the soil, lock the groundwater, and make herbs greener and more purified。
Once the final harvest is over, it must be covered again。
In rural areas, the most common are dry straws, broken straws, or decomposed goat and cow dung, all spread over the bed of herbs。
In autumn and winter, the first layer is cold and cold, the northern rural winter is low, the lid material protects the roots from freezing, and no dead or weak seedlings will emerge in the coming year。
The second is that when the cover slowly rots, it can become natural organic fertilizer, improve soil and soil quality, make the soil layer more fertile and the root system more deep and stable。
Many farm-household herbs have been degraded for two years, with no soil, no fatting, the roots being exposed throughout the years, the wind and the sun, the loss of nutrients, and natural growth。
2-ii: two seasons of critical fertilization, no blinding, no lax fertilisation and precision
Fertilizers are grown in herbs, the most taboo being the frequent application of fertilizer and nitrogen. A lot of people tend to use urea only for long periods, with the result that cabbage is long and thin, and prone to inverting, disease and infestation, eating and spicy wood。
Old people grow pickles, which are heavy, low-cost and twice-yearly, and twice-critical fertilization, which directly determines production and strength throughout the year。
First heavy weight: spring to youth
Following the spring, cabbage began to sprout, a start-up phase throughout the year, in urgent need of nutrient support。
Priority is given to the use of decomposition chicken dung, goat dung, agricultural organic fertilizer, together with a small amount of compound fertilizer, which is then applied to the ground。
Organic fertilizers are warm and unburned, and they provide continuous nutrients, so that the green leaves are thick and green, with the best quality and the highest yield for the first dish。
Remember not to re-enact nitrogen fertilizer in the spring, so that the cuisine doesn't grow mad or grow, the roots fail to keep up with it, and the later period is prone to premature decay。
Second heavy weight: autumn fatting
After the fall, the weather cooled, avoiding the summer heat and tan, and cabbage entered its second peak throughout the year and was also a golden period for rooting。
In summer, the heat is high and the beryllium is half-slept and slow and unsuitable for fertilization. After the winter cooling, the roots recover and absorb nutrients very quickly。
This fertilisation is the most important one of the years, and it directly determines the dynamics of herring in the coming year. Potassium phosphate is the main source of fattening, combined with fertilized farmers and less nitrogen fertilizer。
Potassium phosphate has the capacity to strengthen roots and to promote partitioning, giving the herring more seedlings, and the more seedlings, the higher the yield of harvests in the coming year。
The fertilizers were put on the roots, the herbs were stored with enough nutrients, the winter was resistant to freezing, the coming year was fast, and the problem was getting weaker and weaker。
In addition to these two heavy fats, after each harvest, only a small amount of thin water is required to fill them with heavy fat, and the principle of “heavy springs, autumns, light summers and winters” is followed。
Iii. High priority: bearing in mind the fact that 90 per cent of the farmers have been harvested indiscriminately let's go
If “one size fits all” is the basis for increasing production, then “three sizes” is the central key to high yields and not to be lost early。
All the nutrients are stored in the roots and leaves, and after each harvest, the roots consume the nutrients to recover their strength, so that they are emptied, cut early and utilised。
The three uncut periods summarized by the older generation must be kept in mind and must not destroy the whole year for a single harvest。
One, small and weak
Newly planted beryllium, which was never harvested more frequently in the first year, was the most vulnerable area for many new farmers。
A lot of people grow pickles and look at them and want to eat them. They harvest them repeatedly in the first year, and lastly, the small seedlings are blighting, and the second year is almost extinct。
The seedlings of the new beryllium are still unsettled, with little splits and insufficient reserves of nutrients, and all the leaves are used for light co-operation to feed the roots。
The core tasks of the first year were root-rearing, seeding and expansion, regardless of their size, with minimal or no cutting。
After the next year, when the cuisine is thick and the roots are well developed and stable, normal harvests will double production in the later stages。
In addition to this, weak, yellow-leaved, infested seedlings do not harvest。
A cut, soil fertilization, water conservation, and so on until the seedling recovers strong and grows normally, otherwise the seedlings become more and more obsolete and then die。
High temperature is not cut
The old rural saying, “the more you cut, the more you cut”, is correct。
After incubation, the temperature continues to rise, the weather is hot and damp, and the herring itself enters a state of high-temperature hibernation and semi-breeding。
This is a period when the root is slow to absorb nutrients, growth is stagnant, leaves are thicker, tastes very bad, spicy and not good at all。
Even more critical is the temperature and humidity of the vagaries, with bacteria, bacteria and pests growing most rapidly in the fields。
At this time, sheared herbs, exposed to high temperatures and humid conditions, highly susceptible to disease, with rotten roots, rotten leaves and dead seedlings。
Moreover, after harvesting, root systems require a high consumption of nutrients to heal the wounds, and the high temperature of the lower roots is a lack of oxygen, which directly results in the degradation of the root systems and a total collapse of the subsequent growth。
It is therefore important to stop cutting seedlings every year so that the herbs can grow naturally, accumulate nutrients, not be greedy to harvest and destroy the whole dish。
Three. Don't cut herbs after the frosting
Many do not know that the aluminum must not be cut lightly and must be cut completely after the frost has fallen。
After the fall of the frost, the temperature fell rapidly, the temperature differentials between day and night increased, and the growth of herbs slowed slowly and began to enter the nutrient reserve phase。
At this point in time, all nutrients produced by luminous luminous luminous co-operation are constantly being sent to the roots and the roots to be stored in order to withstand the winter and ensure the return to youth。
If the frost continues to harvest, leaves are cut, roots are not replenished and stocks are consumed in large quantities。
In winter, when temperatures are low, the roots of resistance are significantly reduced and are highly susceptible to freezing, with problems of death, shortage and late return。
Old people know that akills have roots, springs eat fresh, and that the core value of akills is not harvest, but build strength。
Usually, before and after the fall of the frost, all harvests are stopped, the entire leaf is preserved, the herb is stored in a natural age, and winters are stabilized。
Iv. Common planting error zones with rural households
In addition to violating the “one-size-fits-all” excuse, many farmers are also responsible for the poor production and premature decline of herbs。
First wrong zone, harvest practice. Normal cuisine is suitable for harvests of only 4-5 times a year, with more harvests in spring and summer, and must be stopped in autumn and winter。
Some farmers cut six or seven times a year, cut their hairs and cut their roots in permanent overdrafts, and in less than two years, the seedlings were so thin that they completely lost production。
The second area is short harvest and too low. The harvest is not adhesive, and the altitude is particularly critical。
The right harvest height is 3-4 centimeters from the ground, with the retention of the base mantle, which preserves nutrients and protects the root system。
Tied harvests directly hurt the roots, causing the new seedlings to grow slow, weak and thinner。
The third area of error is fertilization. The cauliflower roots move up year by year, which is what the countryside calls “jumping roots”。
Long years without soil, with roots exposed, prone to drying up and frost, reduced capacity to absorb water for fattening, natural deterioration, and adequate annual soil cover are key to the extension of the age of herring。
V. Summary of old farmers: seedling management, annual high production of cabbage
The fields have never been dry, especially in the form of vegetables such as cabbage, which are grown over the years, with the term “triples, sevens”。
In the final analysis, the so-called “one-size-fits-all”。
If you know how to adapt to the growth and habits of herbs, the cover is covered, applied, stopped, not greedy, not mismanaged。
With no annual replanting, no frequent pharmacological interventions, one can grow steadily for five or six years, and the year's leaves are so thick, they explode and the acre production double。
The old farm language of the old people in the countryside is a practical experience that has been tested over the years, has no fancy skills, is simple and practical, and can be seen in practice。
This paper shares only old rural legends and old farming experiences, exchanges folk culture, non-scientific findings, for information purposes only, and varies from place to place, everything being realistic
