Vacuum is a regular summer and autumn course, which provides for warm and well-fed food, without paying for seeds, can reproduce by strangling the twigs, planting the harvests over and over at a time, and cutting them over and over again. A number of cabbage cascaders wonder that it takes days to get rooted, find a way to get it right, so that the branches fall on the ground and they survive, and in a few days they take a new root。
In normal conditions, the temperature is maintained at 20-30°c, with hollow cabbage ingesting for three to five days with small white roots, 7 days with roots forming, and about 10 days with new leaves; temperatures are lower than 18°c and the root rate slows, and it takes about a week to 10 days to grow. In order to reduce the root cycle and significantly increase the rate of survival, the key is not the variety, but to select, process and plant the details of the branches, several steps and none。
The first step is the selection of a strong spot, which is the basis for living. The selection of empty cabbage straws that are purchased on the market or collected at home, avoiding old, yellow, corroded, flowered branches, with 15 to 20 centimetres in length, fine and even, and full of spleen mid-terms. The most likely roots are found at the node of hollow cabbage, where a branch is preserved with three or four leaves, where the lower end is slashed with a clean scissors, where the slope is increased and the soil is exposed to the area for nutrient absorption. Cuts the leaves from the bottom, reserves only two or three green leaves at the top, reduces the evaporation of the leaves and water consumption, and prevents dehydration and drying of the branches in the back。
The second step is a simple rooting exercise, which will make it possible. It can take an efficient root without rooting, and the usual way is to save time and money. The base of the trimmed branch is immersed in clean water for four to six hours, fully replenishing the moisture; in order to be rooting faster, a small amount of fine ash or grass ash can be inserted at the cut, both to kill the fungus and to complement the trace elements. Ash is easily collected, gardens and stoves are available everywhere, natural root agents are used to eliminate the problem of black rods。
The soil is protected from the use of fat soil, and the air is at the core. The fields were pre-planted, mixed into corroded farmers ' fats and fine river sands to avoid the accumulation of water on the soil; the pellets were selected with corrosive ground mixed with corrosive soil, with a layer of pelvis under the basin to enhance drainage. The piping is controlled at depths of three to five centimetres, with the lowest leaf buried in the soil at a distance of about 10 centimetres, and the piping is completed with a firm root water so that the soil is attached to the branch base and leaves no gap。
The first three days after the incubation were covered and wet, avoiding the tanning of the noon light. In high-temperature weather, fresh water is sprayed early in the morning and at night to keep the surface of the basin wet or not to accumulate water, which is the prime cause of the plume. There is no need to fatten the roots until the new sprouts grow three or four leaves, the roots stabilize the soil, and there is a thin application of decomposed organic fat or thin urea fattening to supplement the nitrogen fattening stalks。
Vacant vegetables grow at a high rate of about 25 centimetres to harvest for the first time. They are not fully cut when harvested. They retain two or three centimetres of the base and a bud of leaves. They can grow a side branch only a week after the nutrient return. Following each harvest, quick-acting nitrogen fertilizer is applied once, water is poured, side buds appear successively, and the number of branches multiplyes, and the plant grows thicker。
Empty cabbage is very lively, and apart from earth-plugs, hydroponic root is more productive. The branches were immersed in water for three or five days and roots were grown up to two centimetres and planted into the soil, almost 100 per cent of them alive. From the end of spring to the beginning of autumn, planting continues, picking up and eating at home, with no new pesticides, saves the cost of buying food and experiences the pleasure of growing it。
