A lot of people grow herbs in their homes and watch the green oil in spring and summer, and when the leaves come in the autumn, they are thin, they grow and they cut, and they stop. It's not like it's a bad herring. It's all about the lazy in june
Old farmers who know how to grow vegetables know that june is a long gold transition period and a crucial month for raising seedlings. Summer temperatures are rising and rain is increasing, and cabbage is either proliferating or sick. If we catch this month's fine management, don't put on a lot of fertilizers, don't bother to fix it, we're in the fall, we're fat, we're fat, we're thicker than chopsticks, we're cut, we're eating until the frost falls
There's a bad spot for a lot of starters who think that pickles are lazy and can grow water and harvest year after year. It's a big mistake! "thirty-seven-seven-seven-seven-seven-summer management, which directly determines production in the second half of the year. Many people left it alone in june, and the raisins were weak, old and prone to pests and pests. It was too late to regret watching other people's raisins burst in the fall。
The most important thing for june is to control the leaves. In june, temperatures stabilized at more than 25 degrees, and cabbage grew at a very high rate, with many unable to cut and leaves the leaves to grow. In fact, too long leaves consume a great deal of root nutrients, leading to a lack of root nutrients, which are shallow and weak。
The correct approach is very simple, with a single cut-off in early june. It is possible to keep roots of 5 to 8 centimetres of leaves and to cut all the thin, long, yellow, thin leaves. Be careful not to cut it so that short stakes will protect the root of the cabbage from the sun. After trimmed, the aluminum leaves cease to be valid and all nutrients flow back to the roots, so that the roots can grow quickly and so that the fall can explode。
The second step is to control water and water, and to eliminate the root causes. The biggest food problem in june is the high temperature and rain, the shallow roots of the herring, and the fear of water accumulation. A lot of cabbage summers didn't die of drought, but of water. In consecutive rainy days, water is accumulated in the pelvis, vegetable fields, soil aerobics are degraded, root causes are decomposed with oxygen, and later nature becomes worse。
In the field, shelium is grown in order to clear the field drains ahead of schedule, so that water is drained first after the rain and the roots are avoided. After the rain, the pelvis is moved to the ventilator in time for fresh air. The day-to-day watering follows the “dry-and-wet” principle, the best in the morning watering is to stop the high-temperature watering and cold-hot alternations can damage the root system and trigger yellow leaf stem points。
Step three, thin roots, no fat. The summer heat is high, the cauliflower root system is in semi-sleep, absorbing nutrients at a slower rate and must not be heavy or fat, otherwise it is highly likely to burn down. Many people use urea in the summer, as if the leaves were green, but they grow fat and fall and tend to breed。
Fertilizing in june was mainly based on warm and rooting, and three or five days after trimmed herring, a layer of rotting goat dung, chicken dung or grass ash was spilled. Grass-wood ash is a “natural conservation device” for herbs, which both decorates the soil, supplements potassium fattens, so that the herbs are thick, and prevents insects and rots. Every 20 days, the roots grow stronger and warm。
Last step in sunscreening, pest protection. The tan, which lasts more than 30 degrees, can easily lead to the burning of herbal leaves at the tip of the line, affecting the long run. An open-air garden can simply draw up a sunnet, and can be kept in a light ventilator. Also in june, aphids and aphids were high, giving priority to grasswood ash, chili water physics against insects, safe from contamination, and fresh and non-removable herring。
Feeding is rooting, summer rooting, and autumn and winter harvest. The months of june, which appeared to be a few short-sighted times, were at the heart of the high production of herring. With four steps of leaf cutting, water control, thin fat and insect control, the more the herring is cut, the more the herring is divided, the more the herb is fat in the autumn, and the staves are like chopsticks
Has your cuisine started working in june? Is there any sign of yellow leaves, any weakness? The comment section tells me about your food problems, and i'll solve them all
