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• > Magacyada guud: shallot; caleen caleen ah; basal dhufashada; gariir; caleen caleen ah; Chives oo ka timid Franca .cepa var.aggregatum).
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• Asal ahaan: Aasiyada Dhexe iyo Aasiyada Yar.
• Qoyska: Liliaceae.
• wareega noolaha: 60-100 maalmood.
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• Qaybta la cuni karo: 2-4 cm nalalka dhexroorka ah.
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• Sifada:

Waxay ka duwan yihiin basasha sababtoo ah xaqiiqda ah in nalalka kala qaybsan yahay, taasoo keentay wadar ahaan nalalka yar yar ee madax-bannaan oo gaari kara 15, pear-qaabeeya, oo leh tuubo casaan ah. Inta badan ma sii daayaan baxsiga ubaxa.

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• > Xaqiiqooyinka taariikhiga ah:
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Qaar ka mid ah daawoyinka dhirta laga soo bilaabo qarnigii 19-aad ayaa hore u xusay geedkan ku yaal Jasiiradda Iberian. Magaceedu wuxuu ka yimid "Ascalon", oo ah magaalada Falastiin qadiimiga ah, oo la keenay Faransiiska intii lagu jiray dagaalkii ugu horreeyay.

Qarnigii 17-aad, gobolka Faransiiska ee Brittany, dhaqankani wuxuu helay xaalado aad u wanaagsan horumarintiisa. Tan iyo markaas, soo saarayaasha Breton waxay ku takhasuseen oo horumariyeen beerashada Shallot.

Noocyada ugu badan ee la beero:

1. 6>
2. "Ascalonia Mercie",
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3. “A Gris”,
4. “Atlantic”,
5. “Abuuritaanka”, Drittler Nest White”,
3> "Echalot de Poulet", "Faransiiskajermor", >
6. “Guuraha Giant wuu fiicnaaday”,
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7. “Golden Gormet”,
8. “Grise de Bagnolet”,
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9. “Jermor”,<6
10. “Pesandor”,
11. “Picasso”,
12. “Pikant”,
13. “Polka”,
14. “Red Gormet”,
15. “ Qorraxda Cas”,
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16. “Topper”.

Xaaladaha deegaanka

Bacriminta

• Bacriminta: Digada Lo'da, Digaagga, Kafeega, iyo waraabinta digada lo'da oo si wanaagsan loo qasi karo.
• Bacriminta cagaaran: Luzern, favarola iyo galley.
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• > Shuruudaha nafaqada: 2:1:1 +Ca (nitrogen: fosfooraska: potassium) 16>

  Farsamooyinka beerista

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  • Diyaarinta ciidda:

  Carrada dusha sare ka qaad (10-15cm) gooyo.

  • Taariikhda beeritaanka/beeridda:

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  Dayrta (Oktoobar-Noofambar) ama Gu'ga (Maarso-Abriil). Xilliga dayrta ayaa u roon Portugal, maadaama aysan qaban xagaaga. 10 -20 maalmood.

  Sidoo kale eeg: Eugenia myrtifolia: geedka ugu fiican ee xayndaabyada >
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  • >Nooca beeritaanka/beeridda: >

  Beer nalalka ka dib marka la beero.lagu daaweeyay biyaha 44ºC ilaa 2 saacadood. Nalalka 10g ah waxay samayn karaan 4-5 nalalka, 30-40g waxay samayn karaan 10-13 nalalka. Sida caadiga ah waxay doortaan haddii ilkaha yaryar ee dhirta leh qaabaynta wanaagsan.

  Sidoo kale eeg: 4 dhirta qalaad beerta
  • Awoodda Jarmal: 3 sano.
  • Qoto dheer: nalalka 1/3 ama 2/3 oo dhererkooda ah.
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  • Compass: 20 x 15 cm tufts kala fog.
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  • > Turjumi: goorma ayaa Dhererkiisu yahay 1015 cm.
  • Consortations: karootada, canabka, ubaxa, chamomile, iyo yaanyada
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  • Xajmiga kooban: Ka jar dhirta 5cm dhulka si ay mar kale u koraan guga; haramaha haramaha
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  • Waraabiye: keliya xagaaga iyo gu'ga, iyadoo mar walba ciidda lagu ilaalinayo qoyaan iyo qoyaan

  Entomology and Plant Pathology

• Cayayaanka: midna lama garanayo.
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• > Cudurka: Fayraska SLV, caaryada cad iyo miridhku Inta badan geedo yaryar ayaa xumaada marka la beero. baxay ama isla marka ay jirridu isu rogaan hurdi Waxa kale oo lagu goosan karaa qaabka cagaarka ah, oo leh nalalka soo koraya iyo caleemaha cagaaran.
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• Dhinaca nafaqada: Waxa ku jira flavonoids iyo phenols badan.
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• >Waqtiga isticmaalka. : Mabda'aGu'ga
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• Xaaladaha kaydinta: Xaaladaha kaydinta wanaagsan, waxaa lagu hayn karaa 6 bilood, ka dib qallajinta. isticmaal basasha, laakiin suxuunta la safeeyey ee suugada. Si weyn looga isticmaalo dalalka Faransiiska, Faaris iyo kuwa kale ee Koonfur Bari Aasiya
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• > Talo-bixin xeel-dheerayaal ah: Shallotku way ka dhadhan fiican tahay basasha, waana la hayn karaa waqti dheer iyada oo aan biqil lahayn. Waa bedel wanaagsan oo basasha ah, sannadkii ugu horreeyay ee aan beero waxaan ka helay natiijooyin aad u fiican.
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