The cuisine is now one of the ingredients that many people have to live with, and although many still do not accept its unique flavor, its market demand is growing. So when does a cilantro grow? What's the point?
- what month is it?
The aroma can actually be planted four seasons a year, but the more appropriate planting times are spring and autumn, spring between may and june, and autumn around october。
Ii. Methodology of current
1. Choice of varieties
There are large and small leaves. Leaf cultivation is high, leaves are large and yields are high; small leaves are small, smelly, colder, adaptable and yieldy. There are more leaf varieties。
Seed treatment
The fragrance seeds are tougher, and once the skin is removed, a seed can be two, so the fragrance is grown to break the skin, to drop the seeds, to open the seeds in the countryside, often using the soles of the shoes, and the ravishing of the seeds, which are also available in the home, after which the seed is immersed in the water for a day or two。
3. Cultivated soil
Custodial cultivation is based on the choice of a more fertile soil, which ensures that it can be grown in such a way that it can fully absorb the nutrients in the soil, thus contributing to its growth。
4. Field management
Freshly grown cuisine does not have to be watered, and it usually waits for the first watering to take place after the planting, which takes about 7 to 10 days for the second watering, and every 5 to 7 days thereafter. If fertilizer is applied so long as fertilizers do not need to be followed up, but soil nutrients are found to be inadequate in the conservation of fragrances, some urea and phosphorus fertilizers need to be applied in a timely manner。
5. Picking methods
When the plant is 15-20 cm in length, it can be picked up in batches. For each pick, fat is followed once to promote the growth of the remaining plant。
This is the main point of the fragrance technique. Friends who want to learn how to grow fragrances, which is now a more popular way of growing, can do so。
You may be interested in the content of the following recommendations on the methods and timing of the cuisine growing, and welcome their reading。
