It's the most expensive thing to do. I didn't notice
Many of the friends who grow herbs in their gardens have stepped on the pit: just as we saw herbs growing green oil, shearing a knife and harvesting, she thought she could eat fresh acupunctures, and when she was done, she grew more and more, a pile of yellow leaves, and a few of them were not produced directly, and all summer was wasted。
Many remember only “the first cut of the acreage” while ignoring a key premise that the temperature does not really fall, and never rush into the sickle. Today, the farmer's practical experience, not with fancy skills, is very clear about when to cut, how to cut, how to cut, how to cut, how to manage it, and how to use it in his own yard and on the roof of the building。
Why are you telling me that the knife is worth money
It's old-fashioned to say that spics, stenchs, three volts of hot air, and that pickles are half-slept. At this stage, it has almost no new leaves, and leaves left on the ground, whose main task is to co-operate with light, store nutrients for the root of the ground, which is equivalent to “households”。
A whole three-voltage, no harvest, is to keep up. Underground plumes are full of nutrients, and when the temperature is right in the autumn, a new leaf with thick and green oil will come out, which is the best of all。
However, volatility does not amount to cooling, with autumn tigers in many places after each year, with a high temperature of 30o c during the day. The cauliflower root system has been slowly awakening from hibernation and has yet to recover completely。
At this point, you cut a knife, the leaves were removed from the ground, and cabbage was unable to make proper nutrients, and you were forced to consume the nutrients stored in the root of the ground to re-establish the leaves. In high-temperature conditions, the cuisine wounds are healing slowly, and the bacteria in the soil are prone to entering through the knife, and the rotten roots follow。
A simple comparison has been made by farmers, with the same parcels of beryllium, which are ready to be harvested in an ambush, followed by fine leaves; and when the temperature returns, the leaves are thick, and one or two more pieces are collected throughout the autumn. It can be cut if it is not tall enough to reach the temperature, it can't look good, it can't do anything, and it's a long day of work。
There is a general error to be corrected: harvest time does not pass the day, does not look at the calendar, gives priority to temperature and to the elves themselves, the climate varies widely between the north and the south, and fixed dates do not apply to all regions。
Remember two hard criteria
The assessment of whether or not to cut the fall cleavages and manage the two conditions at the same time makes little mistake。
First of all, the temperature is stable within 30°c for 3-5 days in a row, the temperature rises apart by day and by night, the cold is clear, the tiger retreats, the temperature comes down and the harvest is considered. In the hot regions of the south, it is necessary to wait until temperatures stabilize at 28°c to achieve better results; the north cools fast, and the conditions can be met for the most part seven or eight days after the eruption。
If the heat continues during the day, even if the bellies are already high, they will continue to keep their leaves and roots, preferring to cut them at least 10 days later, rather than three or five days earlier。
The second view of herring is the green colour of the new leaves, the thickness of the leaves, the height of the plant up to 25 to 30 centimetres, the absence of large areas of dry yellow leaves and the thickness of the prostheses, which are suitable for harvesting. If the leaves are thin and thin, even if the temperature is met, it is recommended to keep them for a few more days。
Many families grow pellets, with little soil warmer than the earth's cuisine, and harvest time is further delayed, so that the pace of farming in daejeon is not replicated。
It's a good idea to cut the blade
Even when the timing is right and the harvesting operation is wrong, it also affects subsequent production and is a practical detail accumulated by farmers from generation to generation。
The harvest is preferred to be operated in the morning after the sun has dried up, not in the rain, not in the evening, and never when the soil is damp. It is difficult to dry in a damp environment, which is highly susceptible to disease and causes。
The most important thing is not to shave your head on the floor. A number of people were able to harvest the plan, cut the ground clean, watched the harvest dry and clean, and directly injured the herring's subsurface growth point, and the next one was weak and thin。
The headbone, which leaves three to four centimetres on the ground, retains the tissue of the base, and maintains the roots for photocooperative purposes. The blade is slashed as far as possible, and it is small in size and heals faster, reducing the probability of infection。
The harvesting tools were sharpened early and the blunt knife squeezed the root of the cauliflower, with mixed wounds and slow recovery。
When you're done cutting your head, you can't mess with the sequence
It's not the end of the cut. How about a few pickles after the management decision? It's common practice for many people to pour water and fertilizer after cutting。
Just after the cut, the cuisine has fresh blades, which are dry for 2-3 days, so that it is not fertilized immediately, so that it can dry itself naturally and so that it does not deteriorate as a result of exposure。
After the drying has ended, a thin layer of grass-wood ash can be spread between the cabbage business, which can be used both to replenish potassium and to protect against disease and diseases. Precedence for fatting is the use of decomposed organic fertilizer, which is applied in a small manner, rather than a one-time high-speed nitrogen fertilizer, avoiding the weakness of herring. The choice is to slow down the evening water, not pour it in big water, and then drain the water in time to prevent strangulation。
Follow-up harvests in the autumn can be repeated at 25-30 days intervals, and open cabbage is usually cut at 2-3 times throughout the autumn. By mid-october, harvests will have to stop, leaves leaves the leaves, leaves the nutrients to flow back to the roots, keeps the herring safe for the winter, and lays the foundations for spring spring。
How do we keep the pickles until we get sick
The harvest conditions have not yet been met, and this period of stifling cannot be allowed to leave the beryllies alone。
When the moss is strangled in time, the raisins will consume the root nutrients in large quantities and see the moss cut off as soon as possible without waiting for the flower seed. The weeds were cleaned in time to ensure ventilation and to remove yellow, dry leaves from the bottom。
The water is watered in a small manner, so that the soil is dried up and water is not accumulated. Quick-activated nitrogen fertilizer, such as urea, is not applied at high temperatures, and can be grown with small amounts of consumable organic fertilizers, rather than with the pursuit of foliage and the focus on the maintenance of underground roots. Rain-rich areas can be followed by thin ground-breeding, protection of the root of the cabbage and reduction of the rooting problem。
It's a good thing to grow the vegetables, but when you stop, you keep the sickle in your hands, and you'll reap a little less, in exchange for a good harvest in the fall, and spring spring will see a much stronger spring. It seems to be eating at the present time, but it is destroying its roots, and it has been affected for several years。
There are no static rules, no geographical differences, and every year there are differences in the cold and heat of the day, and learning to see the temperature and the condition of the seedlings is more reliable than the day of death。
Do you want to cut or keep your roots after this year's runaway? We'd like to talk about our little home-grown cabbage experience in the comment area。
