I-garlic - isithako esibalulekile ekhishini lalo lonke ikosikazi. Ngaphezu kwalokho, ukuthi inganika isitsha ukunambitheka okuyingqayizivele, iphunga kanye ne-piquancy, nayo inezinto eziningana eziwusizo. Wonke umuntu uyazi ukuthi igalikhi ingazivikela ngokumelene nama-bacteria, kodwa futhi kusiza ukuhlanza imithwalo yegazi, ukucindezela kwegazi okuphansi futhi ususe i-cholesterol emzimbeni. Ukwandisa i-garlic ngokwakho akunzima, udinga nje ukulandela imithetho ethile yokunakekelwa. Ake sicabangele ngokuningiliziwe ukuthi singakhula kanjani nokuthi sisuse nini i-garlic ehlobo.
Ukutshala ugarlic
Ukuze ukhiqize kahle ugarlikhi , kuyadingeka ukhethe ama-bulb bese ukhetha amazinyo amakhulu kubo. Ukutshala kuhle kakhulu ekupheleni kuka-Ephreli, ama-bulbs azoba nesikhathi sokwenza ngesikhathi sokuvuna i-garlic ehlobo. Amazinyo kufanele abekwe embhedeni ebangeni lika 6-8 cm kusuka komunye nomunye. Ibanga phakathi kwemifula kulokhu kufanele libe ngu-20-25 cm. Faka amazinyo kangcono ekujuleni okungaphezulu kuka 2-3 cm.
Ukunakekela ukutshala
Ngenkathi yokuvuthwa, isitshalo kufanele siphuze njalo, sikhululiwe futhi sivuthwe. I-Bulbochki eyakhiwe isitshalo esincane, kungcono ukuphumula. Lokhu kuzokwandisa isivuno ngo-30-40%, lapho kufika isikhathi sokuhlanza igalikhi yasentwasahlobo. Ukunisela kubaluleke kakhulu ezinyangeni zokuqala zezitshalo. Ungakwenza lokhu kanye ngesonto, futhi uma isimo sezulu somile, njalo kaningi. Ngemuva kokunisela, udinga ukukhipha umhlabathi. Ukutshala isitshalo kungaba ukumnika Mullein.
Indlela yokususa kahle i-garlic ezinhlobonhlobo ezahlukene?
Kunezinhlobonhlobo ezimbili ezahlukene zegaliki: umcibisholo kanye non-shooter.
Igaliki ukuthi imililo yilayo eyenza umcibisholo kanye ne-inflorescence. Isikhathi sokuvuna i-garlic enjalo kulula ukuzinquma - kufanele siphume lapho amaqabunga aphansi esitshalo eqala ukuphenduka. Ama-garlic evuthiwe asomile futhi anemibala ehlukile yalolu hlobo. Imigomo yokuvuna ye-non-streaking spring i-garlic inganqunywa ngokuphuziza amaqabunga bese unciphisa intanyeni ye-stem. Kubaluleke kakhulu ukukhipha isivuno ngesikhathi, ngoba ama-algridi amakhulu azobe egciniwe futhi agweme ngokushesha.
Ukuhlanza nokugcina
Kubaluleke kakhulu ukuthi ungaphuthelwa isikhathi sokuvuna. Ungakwazi ukuhlela ukuvuna i-garlic ekhalendeni yenyanga ukuze unqume izinsuku ezihle kakhulu. Kodwa isikhathi esifanele sokuvuthwa kwesitshalo kusukela ngo-Agasti 20 kuya kuSepthemba 10. Isimo samaqabunga sizosiza ekunqumeni umzuzu ofanele: baqala ukushintsha futhi bahlehle.
Ukuvuna i-garlic yentwasahlobo kungcono esimweni esomile ekuseni noma kusihlwa. I-bulb ngalinye limba ngokucophelela ngeforkfork noma ifosholo. Izitshalo ezimbiwe kufanele zishiywe embhedeni ukuze zome ngesonto, uma isimo sesimo sezulu sezulu. Noma indawo engaphansi kwe-canopy uma imvula.
Manje, lapho sekucacile ukuthi ukoma ugarlic emva kokuvuna, udinga ukucubungula kahle ama-bulb. Ngemuva kokuthi ama-bulb emile kahle, kufanele ahlanzwe emhlabathini, aqede izimpande neziqu. Kodwa-ke, uma usoka eziqongweni, kubalulekile ukuthi ungadluli. Ubude besitembu esisele akufanele kube bufushane kunama-4-5 cm.
Ukuvuna nokugcina kahle igalikhi kuqinisekisa ukulondolozwa kwezitshalo. I-garlic izolala ngokuphelele kokugcina okubandayo (+ 1-3 ° C), nangendlela yokufudumala (+ 17-18 ° C). Ama-bulb azohlala engcono uma efakwa endaweni eyomile nelomnyama. Isibonelo, ibhokisi lekhadibhodi noma le-plywood lifanelwe kahle ukugcina. Ngaphezu kwalokho, i-garlic ingabhalwa emabhodini, isilinganiso sama-15, futhi i-Hang. Ukuze ubophe ama-braids, akudingeki ukusika iziqu ezingamanga. Zingasetshenziswa ukuqinisa izitshalo, zifaka iziqu ezungeze intambo.