Many grow raw foods, either sowing no seed, squirming it, or growing it and rotting in its roots, while looking at it as simple as it does, and turning it over。
It's not that complicated to grow lettuce, but the key is to feel its “tempered” temper, avoid the “sweetness” and do the “triple”, which can grow green oil, fresh raw vegetables, and so enviable。
First, avoid the fear: these pits are in vain, and the newcomers must pay particular attention to them
The seed of raw vegetables is small and has a short lifespan, and many ignore both, and they are buried directly in the ground, waiting for seedlings, with the result that they either have a low gestation rate or are all rotten。
First, the right seed must be selected and the date of production must be taken into account, and the new seed is the best in the year, when the seed is laid for more than one to two years, and the gestation rate will be significantly reduced, even directly。
The second is to deal with the fact that spring and autumn temperatures are suitable (15-20°c) and can be broadcasted directly, but when summer temperatures are high or winter temperatures are low, seedlings must be soaked — three to four hours of water bubbles at around 20°c, covered with wet gauze, in an environment of 15-25°c, rinsed once a day, two to three days of open white seeding, and seedlings must occur quickly and quickly。
It's about half a centimeter. It's too thick to break the soil. It's too thin to dry. It's not working
I'm afraid the temperature and humidity will run out of control. Root
The most suitable temperature for growth is 15-20°c: more than 25°c is easy to draw and leaves are too bitter to eat; and less than 5°c seeds do not germinate and are bad seeds. Summer seeds are to be cooled with sunnets, and in the winter, either sheds are to be planted or indoors are to be kept warm, so that extreme temperatures do not turn into saplings。
The management of moisture is more critical, the raw vegetables are wet, but afraid of water accumulation, and the soil is wet until seeding is produced, water is sprayed with a canteen and no heavy water is washed out; the seed is dried up and the soil surface is dried and water is poured out, but not in the basin or in the ground, otherwise the roots of the aerobic deficiency must be rotting and the water must be drained in time after the rain to avoid disease。
I'm afraid i've grown too much than i've grown
The newbies tend to think of “multiple harvests”, so that the small saplings are crowded together, with poor ventilation, and not only do they have weak nutrients, but they are also particularly vulnerable to frosting, morbid diseases, and aphids and larvae are also found。
In fact, lettuce is “sweetly grown”, with a single-and-two leaf in its size, with a single seed, with a single seed, a single seed, with 15-20 centimetres in its range and 25-30 centimetres in its range。
Insects and pests must be protected early, with aphids lured by cedars, and leaves and strains found to be quickly removed from the fields, with no heavy ground to reduce disease residues。
Ii. Do the three: follow up, let's go, let's go, let's go, let's go, let's go. - if the soil is so loose, the roots grow
The raw roots are shallow, not deep-seated, and the soil sheeting and infertile are not good。
Land is selected in areas where there is sufficient light (at least six hours a day) and water is drained, and land previously planted with beans and melons is best suited to avoid the fields where fresh cabbage and carrots are grown。
The whole area is covered by foot-based fattening, with 2,000-3,000 kg of decomposition farm fat per acre, 20 kg of abbreviated perm, 20 centimetres of nitrous phosphorus compound fertilizer, and a fragmentation and flatting of the earth's blocks, which is made up of 1. 2-1. 5 metres wide, so that the soil is loose and fertile, the roots are able to breathe freely, absorb nutrients are smoother and the small seed grows naturally。
If a family plant is planted, the soil is set at a ratio of 3:1:1 with rotting leaves + ground + pearl rock, and not with a sticky garden, which is easy to smother。
Second, we need a balance of water
The raw leaves contain high amounts of water, which makes them small and old without water and no sense of taste; however, the water is too much of a root, too much fat and too much of a burning seed, and the key is “balanced”。
The water will be watered early and late, avoiding high noon temperatures, once in summer, two to three days, and once in spring and autumn, four to five days, so that the soil is wet but not sticky。
Fertilizers follow the term “minority”, when young seedlings grow four to five leaf leaves, water a diluted combination of potassium nitrogen (at a concentration of 0. 1 per cent) once; 10 days after planting the seedlings, after which fattening can be followed up again, the choreography can be filled again, mainly with nitrogen fertilizer, in conjunction with potassium phosphorus, and not only nitrogen fattening, otherwise easy to grow and bad taste. Fertilizers must be 5-10 cm from the root, so as not to pour into the heart of the vegetables and avoid burning the leaves。
Three needs to be grown and harvested in time
After breeding, the seedlings grow too dense, too weak to replant, and when they grow to 4-6 leafs (about 10 cm high), 20-30 days of age, they are selected to move in the middle of the day or evening, at which temperature is appropriate to reduce evaporation and high rates of activity。
Plantation is carried with seedlings of earth, protection of the root system, establishment of density and consistency of seedlings, and watering of the roots to help the seedlings。
The harvest must also be timely, with scaffolds growing to 20-25 cm high, fresh leaves being harvested, full-scale extraction of leaves being pulled up, and central leaves continuing to grow. Scrambling can be collected with hands on the top, less water for the first 1-2 days of the harvest, avoiding cracks, and in the summer it is too early to remove sunnets, which are soft and affect quality。
It's really easy to plant raw vegetables, and the core is to avoid the “triple fear” — inappropriate seed handling, running out of heat and humidity, planting dense pests and pests — soil fertility, water fertilization and timely planting。
It's done in such a way that both open-air and potted plants can grow and harvest fresh raw vegetables in 30 to 60 days. They're good for cooking, making salads, burning pots, and they're free of pesticides
In the case of new hands, it is recommended to start with scaffolding, which is fast, simple to manage, and not easy to turn over; in the case of summer or winter, select heat-resistant, cold-resistant varieties and take temperature control measures。
What's wrong with you growing raw vegetables before? Welcome to the comment section. Let's share our experiences and grow the vegetables better and better
