The other day, when i was cleaning up the balcony, my neighbor li was carrying a pack of cigarette seeds to ask, "did i have the wrong time to pick one last week?" actually, the cilantro looks like a good seed, and it's particularly "chosen" for the planting time -- it's hot, it's cold, it's cold, it's no wonder a lot of people fail. I've been growing cuisine on the balcony and in the yard for several years, and i've tried it in the spring, summer, autumn and winter, and i've come up with a set of methods, which i'll share with you today。
This chart is for reference only
I. Understand: why pick the time? It's the temperature
The fragrance is a cooler crop, and the temperature most suitable for a bud is 15-20°c, growing at 17-22°c. Temperatures above 25°c can easily be “stealing”: seeds either do not germinate or grow small and old and smell strange; less than 5°c does not freeze to death, but growth is slow to “growl” and less than half a month。
I didn't believe in evil last summer, and i planted one in mid-july, and the seed was suffocated in the ground for 10 days, and it was all moldy, and then at the end of august, it cooled to 23°c, replanted, and four days came out, and that was the importance of temperature。
Ii. The season is clear: what is the time, how fast and how young
Spring and autumn: new hands first, easy to succeed (3-4 and august-september)
These two seasons are stuck in the cuisine "comfort zone," and i don't have to bother growing them. I have to plant them every year。
Spring march-april: after the thawing of the north and shock in the south, seeds can be planted. At this point, the temperature rises back, but it's not hot, and after sowing, 7 to 10 days of seedlings, 40 days of harvest, and it's not bad. I've grown to 15 centimeters in march of this year, and i've been strangling a bit of cuisine, especially delicious。
Autumn august-september: it's the year of best spectrum menu season! At this time, the temperature is high, the light is warm, and the fragrance grows fast and it is not easy to smoke (and then old). Mid-august, mid-september, mid-september, early september, 35 days after harvest, and until november, the colder, the sweeter. Last fall i planted fragrances that were not old enough to eat more than spring。
Summer: wanting to grow “to hide from the sun” (june-july)
It's very difficult to grow fragrance in summer, but it's possible to plant it with a nice shade. Last year, at the end of june, i tried to draw up two key points:
Select the right time: avoiding high noon temperatures, planting in the evening or in the middle of the day, with seeds that are not tanned and in cold water for eight hours before planting, increases the gestation rate。
The shade cools: after planting, a sunnet is installed on the flower basin, blocking the strong light from 10 a. M. To 4 p. M., pouring cold water every morning and night and maintaining the soil wet. It's like 10 days to grow, 50 days to harvest, and take it in time, or you'll smoke it quickly。
Winter: southern open-air species, northern “heating” (october-november)
In the winter, the fragrance is grown north and south:
South (south of the yangtze): ten-november open-air seeding is perfect, at 10-18°c at which time the cuisine can grow slowly, be harvested before and after the end of the year and withstand short-term temperatures of 0°c. I was a friend in guangzhou last year, a november fragrance, used to make dumplings for the spring festival。
North: we have to plant it on an indoor balcony or greenhouse before the end of october, with a flowerpot on the south-ward windowsill, with 6 small-time photos per day and temperatures above 10°c. I planted a bowl on the balcony last winter, which was slow, 45 days, but in winter i could eat fresh cuisine, which was better than buying。
“soft-in-time” for cuisine: selection of pairs + treatment of seeds, doubling of seed yields
Even when the timing is right, the variety and the seed are not treated properly
Choose pairs: summer selection of heat-resistant varieties, such as “thailand’s heat-resistant cuisine”; spring and autumn selection of conventional varieties of “sundong daie”, with a strong scent; winter selection of cold-resistant varieties of “winner queen’s queens queens' queens' queens' queens' queens' day, 2°cs will remain frozen. I used to buy seeds at random, and all the regular varieties that i planted in the summer were dead, and then i changed the heat-resistant varieties。
Seed handling is not lazy: the fragrance seed shell is hard, and the direct seeding is slow. I put the seeds in my hand before every seed, gently excrete the shell (with 2 seeds) and use a temperature bubble of 30 °c for six hours, extracting dry and dry seeding, three to four days earlier than untreated。
In fact, it doesn't have to wait for the perfect time, but it'll be fresh in spring, summer, autumn and winter as long as it's seasonally adjusted. My balcony is still growing the winter cuisine last november, but it's very easy to eat while looking at green every day. If you want to grow cilantro, try it in your own climate
