Dhammaan ku saabsan mustard bari
![Dhammaan ku saabsan mustard bari](/wp-content/uploads/arom-ticas-e-medicinais/4170/t1h2yzyb1k.jpg)
Shaxda tusmada
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![](/wp-content/uploads/arom-ticas-e-medicinais/4170/t1h2yzyb1k.jpg)
Magacyada caanka ah: Khardal bari, khardal shiinees ah, khardal caleen, khardal hindi, khardal shiinees ah, iniin khardal ah, khardal buni, mustard romaine iyo khardal kale
2 Magaca Sayniska:>Brassica Juncea> Asal ahaan:Aasiyada Dhexe iyo Himalayas.>Qoyska: Brassicas
Sidoo kale eeg: Baro sida loo sameeyo bambooyinka abuurAstaamaha: Geedka dhererkiisu gaadhayo 1.2 m, waxa uu leeyahay caleemo dhererkiisu u dhexeeyo 30 cm ilaa 40 cm iyo ubaxyo huruud ah.
Xaqiiqooyinka Taariikhiga ah: Markii ugu horreysay ee la sheego geedka mustard waxay ku timaaddaa suugaanta Shiinaha, dhowr qarni (100-200) Masiix ka hor. Roomaanku waxay ahaayeen kuwii ugu horreeyay ee ka faa'iidaysta abuurkan. Waxay ku sameeyeen budada iniinaha oo waxay ku dhejiyeen khamriga, iyaga oo u yaqaan cabitaankan mustum ardens, oo macnaheedu yahay "casiir gubanaya". Noocyada ugu badan ee la beero: "Osaka Purpule", "Red Giant", "Miike Giant" (caleemo yar oo guduudan) "Amsoi", "wadnaha duuban", "Wadnaha Weyn" (nooca wadnaha) "Bamboo gai choy" "Pizzo", " Florida Broadleaf", "Tokyo Belle", "Tokyo Beau" iyo "Mizuna" (caleemo), "Art Green", "Green wave", "Southern Giant Curled" iyo "Fordhook Fancy" (laduubay)
2> Qaybta la cuni karo:Caleemaha iyo iniinaha.![](/wp-content/uploads/arom-ticas-e-medicinais/4170/t1h2yzyb1k-1.jpg)
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Xaaladaha Deegaanka
> qoyan oo leh pH inta u dhaxaysa 5.8-7.0.> Aagga Cimilada: Heerkul.Heerkulka: Ugu Fiican: 18-20ºC Min: 5ºC Ugu badnaan: 30ºC
Joojinta Horumarka: 2ºC
> 5>Soo-gaadhista qorraxda: Buuxa ama qayb ahaan.
Qoyaan qaraabo ah: Dhexdhexaad ilaa sare
Bacriminta
> 2> Bacriminta:Digada fardaha, compost, cuntada kalluunka iyo bacriminta algae.Shuruudaha nafaqada: 2:1:2 (laga bilaabo nitrogen ilaa fosfooraska: laga bilaabo potassium) 3-5 bilood ka dib marka la beero, marka dalagga uu qalalan yahay oo abuurku leeyahay 10% qoyaan. Caleemaha yaryar waxa la goosan karaa dherer ahaan 15-20 cm
Production: Geed kasta waxa uu soo saaraa 700-1000 Kg oo hadhuudh/hektar ah ama 500-700kg/hadii sannadkii. 5>
Sidoo kale eeg: Febraayo 2019 kalandarka dayaxaXaaladaha Kaydinta: Heerkulka 0ºC iyo 85% RH. muddo 1 bil ah
Nafaqada: Qani ku ah fiitamiin A,C iyo il wanaagsan oo kalsiyum, iron, fosfooraska iyo potassium.
Waxay isticmaashaa> Salad, ismaris, maraqa, maraq, dhir iyo diyaarinta suugo khardal ah oo Shiinees ah (miraha). Abuurka waxaa sidoo kale loo isticmaalaa pickles iyo bolse iyo warshadaha bolse. Malabka laga sameeyay ubaxa sidoo kale waxaa loo arkaa mid qurux badan.
> Daawaynta: Waxaa loo isticmaalaa calool-istaagga. 3>Cayayaanka: Aphids,flies cad,slugs iyo qaar ka mid ah noocyada lamidka ah.
> Cudurada: Ceebaha iyo fayraska mosaic
Shilalka: Uma dulqaadan karo biyo la'aan. 10>Farsamooyinka beerista >
Diyaarinta ciidda: Ilaa ciidda dusha sare (15-20 cm)
Taariikhda beeridda/beeridda: Dayrta (Dayrta) Marka ay maalmuhu gaaban yihiin)
Nooca beeridda/beeridda: Si toos ah goobta ama saxamada abuur-abuurka si loogu tallaalo.
> Waqtiga biqilka: 5-7 maalmood.Awoodda biqilka: 4 sano.
Qoto dheer: 1-1.5 cm> Compass: 10 x 45 cm.
> qoyska kaabajka iyo ku xiga strawberries.Isku-dhafka: Digirta, karootada, dhir, chamomile, bocorka, geed husobka, salaar, basbaaska reexaanta, basasha, baradhada, rosemary, sage, isbinaaj iyo dhir. .
Calaamad: Xaaqid.
Waraabinta: Markaad rushayso, had iyo jeer ilaali ciidda waxoogaa qoyan (2.3 cm/isbuucii).
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