Our rural family's small garden is essential for cuisine。
It's famous for being lazy, growing once, picking every year, and growing from spring to late autumn, with dumplings, fried eggs, and platinum. They don't have to grow, they're better than they are, they're better than they are。
But many old people grow pickles, and the more sad they grow, the two very different trends。
(a) home-grown cabbage, which is thin, thin and yellow, has not grown for six months, has been cut for six months, has been particularly slow, with new leaves to grow in a long period of time, with few saplings, and few rare salads
And look at the neighbor's herbs, they're full of green oil, they're so thick, they're so thick, they're so thick, they're so full, they can be cut for 10 and a half days, they're so old and they're so full。
Many wonder, why is there such a big difference
A number of old-town herbs tend to fall into the wrong zone: either water is not fertilized and the herbs are considered to be inert; or fertilizer, urea and urea are sprayed indiscriminately, greening them in the short term, and the later the soil grows weaker and the soil tends to line and the root of herb is damaged and the longer it grows worse。
My aunt next door has been growing herbs for almost 20 years, and the herbs in the garden are never yellow, thin, flat, and all year round. It took me half a year to observe that she did not buy expensive water soluble and nutrients. She did so on her own, home-based fermented water, at zero cost, with a warm home, without injury to the roots, and specialized in the growth habits of herbs。
Today i'll share the whole story with you, using the farmer's words, of the family's ability to make, zero-cost, super-practical cuisine formula and use. You don't have to buy farming, you don't have to do complicated operations, you can learn, you can use it, you can make your cuisine, you can make it fat, you can split and grow。
First of all, let's be honest: it's not a problem. It's a problem
Many farmers feel that the poor vegetables are poor in their own garden and poor in nutrition, and that most of the cases are in the wrong way in which they are followed。
Unlike other vegetables, beryllium, which has been growing roots for many years, the greatest characteristic of which is that it consumes more and more nutrients。
Each harvest consumes large amounts of energy from soil nutrients and root systems. If the harvest is followed by water and no fertilizer, the soil is not nourished and the new leaves are naturally thin, weak and yellow, and the root systems are slowly ageing and degraded。
There are several typical problems associated with chronic malnutrition:
Leather leaves, dark colours, stagnation
(b) the ability to divide is declining and the number of cuisine is decreasing
After harvest, he returns slowly and will not grow new leaves for ten and a half days
Summer is easy to dry and dry, and the overall strength is lower than that of a year。
There's a lot of old people who like to use urea alone to fatten themselves。
The simple application of nitrogen fertilizers does make cabbage green and fast, but it is a figment. Long leaves do not have long roots, emptiness, stasis, spicyness, salinization and soil slabs, increasing the number of post-prevalence pests, and increasing the number of waste areas。
The old farmers who really grow bellies understand that if they want to grow year by year, they need to be warm, persistent, and have roots and leaves。
Without chemical fertilizer, home-grown organic fattening, balanced nutrients, air-breeding, non-harming roots, rigidity, long-term use, well-developed cuisine roots, disassembly sheds, and thick and green leaves are the most suitable means of fatting a family garden。
Two, the cuisine specialists are always fat, home-grown, zero-cost homemade
This fatty water, which does not have any entropy formulations, does not buy raw materials on the net, does not use expensive agricultural resources, is a daily waste produced by our rural households, safe, mild, plant-rich nitrogen, potassium, trace elements, specially adapted to herbs。
There's two kinds of core material: expired rice water + cuisine (apple skin, orange skin, banana skin)
Many do not know that rice water appears to be ordinary, but contains abundant proteins, starch and minerals, which, after fermentation, can be converted into nutrients that are easily absorbed by plants, which are particularly effective in promoting the growth of leaves
A combination of fermentation with fruit peels, which can both fermentate in amelioration, increase temperature and organic matter, and allow for a more balanced diet of fat water, avoid single nutrient growth and improve soil laxity, which is well suited to the cuisine that is produced over many years。
Full self-regulation step, easy zero
Step 1: prepare clean plastic drums without glass bottles to avoid fermentation and gas damage. Food, water and drink drums are available in the home and are free to dry the water。
Step two: collect daily rice water, with the second and third preferred rice water, in a moderate concentration and without burning root; then cut the apple skin, orange skin, banana skin from which fruit is usually eaten, and fermentation from the fruit peel is faster and more abundant。
Step 3: drum ratio, seven cents full of pyrotechnic water + only a small amount of pellets, not too full, with three-point space to prevent fermented gases from spilling out。
Step 4: sealed fermentation, tight barrel cover, and fermentation in the courtyard to the sun and high temperatures。
High spring and summer temperatures allow fermentation for 15 to 20 days; low winter and autumn temperatures take about 30 days。
How do we judge the success of the fermentation
1. The liquids in the drums are slightly yellow, bright and no longer pale
2. There is little smell of stinging noses and only a dim smell of micro-frozen acid
3. The fermentation is complete with a small amount of tiny bubbles inside the drums and a slight sinking of the fruit sheet。
Focus: never use raw water
Fresh, unfermented rice water. It's forbidden to pour herring directly
Many of the country's inhabitants do not know, pour fresh rice, not only without fertility, but also with great danger. Fresh rice water ferments and heats twice in the soil, burnings the cauliflower grafts directly, resulting in yellow leaves, dry dots and rotten roots, and is prone to the growth of small black flies, eggs and fungus。
As long as it's fermented and rotted, this fatty water is pure temperature and organic fat, safe and useful。
Iii. Put it right and hold on to three critical moments
Fertilizing water is the basis on which it can be most effective with time and method, and many people use it white, and the timing is wrong。
One, once after harvest, i'm gonna pour it
This is the most important fat chase
Following the harvest, the roots were in a state of rest, soil nutrients were consumed and there was an urgent need to restore fertility。
There is a small technique for harvesting beryllium: no soil cutting, two to three centimetres of root roots, protection of the root plate and growth point of beryllium, and protection from aging roots。
After the cut has been dried for two to three days, when the herb is healed and no more water is seep, the fermented rice-fruit-coated water can be fermented。
Use ratio: 1 per cent of fat water, 5 per cent of fresh water is diluted, and must not be pelted with liquids, which are too high to burn a seed。
It is diluted and then poured into the root of the herring, so that it is not spilled into the core of the leaf, so that it can quickly replenish its nutrients, promote new leaf hair, and so that it can grow its roots, so that it can quickly return to its youth。
It's been a long time, 10 to 15 days
In the new and fast-growing stages of cabbage, there is a greater need for fattening。
Every half-month, water is watered down and the home is fertilized, with a continuous supply of balanced nutrition。
Long-term use is a clear sign of change: new leaves grow fast, leaves are thick, colours are thick and thick, and they do not produce thin yellow hairs, and they stimulate the swarms of herbs to grow and become more dense。
3 autumn long term focus on fat
Autumn is the strongest and most easily divided gold in the whole year, with suitable temperatures, unhot temperatures, few pests and diseases, and much longer than summer。
After the autumn, fat water is poured around every 10 days to provide continuous supplementary nutrition。
This stage is more cold-resistant, the winter hibernation roots are strong and will return early and early in the spring, and the first is particularly fat and tender。
Iv. Four taboos to water fattening, avoiding faulty and dry spots
Many of these mistakes were made by the poor use of home-made fattening water and even by the deterioration of the beryllium, and today we must avoid it once and for all。
1. Prohibition of liquid irrigation
Fertilized water has a certain nutrient concentration and must be diluted more than five times by clean water。
The original fluid is poured directly and the nutrient piles accumulate around the roots, which can easily burn roots, yellow leaves, dry tippings and vice versa。
2. No rain
When the soil is saturated in the rainy days, fattening is not only unabsorptionable, but can also lead to soil being wet enough to grow, rooting, fungus and loss of fertility and waste。
It's high at noon
During the summer, when the temperature is very high at noon and the soil is hot, fattening water is easy to cause damage to the root system, and the high temperature is rapidly evaporated and the effect is significantly reduced。
The perfect time for watering: morning or evening。
Four, don't pour in the blade core
The irrigation is only a root soil, and no large water is pouring leaves into the herring。
The water is contained in the core, with poor ventilation and high humidity, and is prone to rotting cores, dead leaves and pests。
Five, with two lazy hands
Only fattening, with two simple field operations, with no need to worry about it, is a direct doubling of the elves, with annual harvests。
1. Post-harvest drying land
Each time the bellies are cut and the wounds heal, a thin layer of dry soil is placed on the root of the bellies。
It keeps the roots wet, protects the roots, and inhibits the growth of weeds, avoids an aging of the roots, and it takes root and grows stronger。
2. The timely removal of weak and old
Over the years, the herring breeds weak, old and small。
When free, the bushes of weak, dead, dead, increased ventilating, reduced nutrient consumption, concentrated nutrients to provide strong seedlings, and the promotion of new growth。
Six: the old farmer's culinary culinary and practical
Today, drawing together four big white words from the experience of doing so over the years, remembers how good can be grown year after year:
(a) the shekels are growing on their roots and are the least fertile
(b) the harvesting of extra fat and fresh leaves, which do not burn
(b) avoiding hot and rain-fed and ventilated diseases
It's a lot more than a bite。
It really doesn't cost much to buy fertilizer, it doesn't take complicated technology。
Rice water, fruit peels and simple fermentation are the best organic fertilizer for herbs. Temperative breeding grounds, root protection, long-term use of the soil for soothing and fertility, thick and well-seated herbs, and more strung, can be eaten every four seasons。
Interactive topics
Folks, do you like to use fertilizer to catch fat or make organic fat? Have you ever had any cases of thin, yellow, short-lived and small-scale beryllows
Welcome to the comment section to share our little experiences of growing vegetables, our best ideas, our mutual learning, and our small turn
A sweet hint
The temperature and soil environment vary from place to place, and the frequency of fertilisation is not rigid and is adjusted flexibly according to the elves. Home-made fatty water adheres to the principle of thinness and diligence, so that it is not so heavy as to be used to keep its roots alive as long as it lasts。
This paper is intended to serve as a reference for the sharing of experiences in farming and farming in rural areas and does not constitute a basis for professional agricultural guidance, investment advice and trading. Geographical conditions vary from one place to another, and you can draw on them carefully, taking into account their own actual discretion。
