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Beerta Gurus: Ilahaaga ugu dambeeya ee qummanaanta dhirta

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Kaabashka Savoy: Beerista, Cayayaanka iyo in ka badan

Charles Cook
Kaabashka Savoy: Beerista, Cayayaanka iyo in ka badan
Charles Cook

Magacyada caanka ah: Kaabashka Savoy, Kaabashka Savoy, Kaabashka Milanese, jiingado ama kaabaj caleen curdan ah.

Magaca sayniska: Brassica oleracea L Var. sabauda ama bullata.

Asal ahaan: Yurub (Xeebta Mediterranean-ka, laga yaabee Waqooyiga Talyaaniga).

Qoyska: Cruciferous ama Brassica.

Astaamoyinka: Herbaceous, oo leh caleemo laalaaban (dusha daabku waa laalaabtay) waaweyn, kuwaas oo si tartiib tartiib ah u xidha, samaynta hal kaabash terminal ah. Dhirtu waxay gaari kartaa ilaa 40-60 cm oo dherer ah inta lagu jiro marxaladda daaqsinka. Nidaamka xidid toosan iyo dusha sare.

Pollination/fertilization: Ubaxyada huruudda ah, hermaphrodite, iyo ubaxyada iskood u bacrin ah ayaa inta badan ay manseeyaan shinni, kuwaas oo soo saara miraha leh wax soo saarka abuurka.

Xaqiiqooyinka taariikhiga ah / waxyaabaha xiisaha leh: Asal ahaan waa mid aad u kala duwan, qaababka duurjoogta ah waxaa laga heli karaa meelaha sida Danmark, Greece, laakiin had iyo jeer xeebaha. Kaabashka ayaa la cuni jiray ilaa wakhtiyadii hore. Waxa hore u yiqiin Masaarida ilaa 2500 BC, oo ay markii dambe beerteen Giriigga. Waqtiyadii hore waxay ahayd dawo waxaana loo isticmaali jiray fududaynta dheefshiidka iyo baabi'inta sakhradda. Soosaarayaasha ugu waaweyn waa Shiinaha iyo Hindiya

wareegga noolaha: Geedka laba-geesoodka ah (5-8 bilood), laakiin waxay socon kartaa ilaa laba sano, ka dib biqil. Noocyada ugu badan ee la beeray: "Preko", "Roxy","Rona", "Cabeça de Negro", "Langendijk of Winter", "Gouden Oogst", "Sanibel", "2Marcelino", "De Pascua", "Siete Semanas de Verano".

Qaybta la cuni karo: caleemaha

Xaaladaha deegaanka

Ciid: Waxay la qabsataa dhowr nooc oo carrada ah, laakiin waxay door bidaa carrada leh muuqaal dhexdhexaad ah ama dhoobo leh, dabacsan, si fiican miiray, qoto dheer oo cusub, qani ku ah humus oo si fiican miiray. pH waa in ay ahaataa 6.5-7.5.

Aagga cimilada: Mediterranean iyo aagga kulaylka.

2> Heerkulka ugu yar ee halista ah:-10oC> 2> Heerkulka ugu badan

Qorraxda soo-gaadhista: Waxay jeceshahay qorraxda, waxay ubaxaysaa maalmo dheer, waxayna leedahay in ka badan 12 saacadood. 8>Bacriminta

Duufaan: Idaha iyo digada lo'da oo si fiican u qudhuntay. Maadaama ay tahay nooc miyiga ah, waxa ay si fiican uga faa'iidaysataa digada

beeraha, compost-ga guriga lagu sameeyo iyo qashinka adkaha ee magaalada oo si fiican u qurmay. Waagii hore, lime budada ah ayaa loo isticmaali jiray kicinta weyn ee horumarka iyo koritaanka. Ciidda aashitada, kalsiyum waa in lagu daraa compost, Lithothame (algae) iyo dambas.

Bacriminta cagaaran: Ryegrass, alfalfa, clover cad, Medicago lupulina iyo favarola.

2> Shuruudaha nafaqeynta: 2:1:3 ama 3:1:3 (nitrogen: fosfooraska: potassium) iyo kalsiyum, loo tixgeliyo baahida.

Farsamooyinka nafaqadaBeerista

Diyaarinta carrada: Laba-dhammeedka af-furidka qalloocan ayaa loo isticmaali karaa beeridda qoto dheer, kala-goynta xinjirowga iyo baabi'inta haramaha. Dhulka dushiisa, tiirar 1-2 m ballac ah ayaa la samayn karaa

>

Taariikhda beeritaanka/beeridda: Ku dhawaad ​​sanadka oo dhan, inkasta oo Sebtembar-Disembar lagu talinayaa.

Nooca beeritaanka/beeridda: In sariiraha abuurka ee alfobre.

Biqilka: 5-10 maalmood heerkulka u dhexeeya 20-30oC.

Kuliyada Germinal (sanadaha): 4 sano -50 cm inta u dhaxaysa dhirta safka ah.

Sidoo kale eeg: sida loo beero rosemary

Turitaanka: 6-7 toddobaad ka dib marka la beero ama marka ay dhererkoodu yahay 10-20 cm oo leh 3-5 caleemo (kahor ama inta lagu jiro bisha Nofeembar).

Consociations: Karootada, salaar, basasha, baradhada, isbinaajka, milix, chard, basbaaska, dhir, fennel, celery, yaanyo, lavender, digir, digir, qajaar, beetroot , valerian iyo asparagus.

Wareegid: Dhirta ka tirsan kooxda Solanaceae ( yaanyada, eggplant, iwm.) iyo cucurbitaceae (bocorka, qajaarka, courgette, iwm)) ayaa ah tusaalayaal wanaagsan tan. dhaqan. Ka dib markii la saaro, dalagga waa inaan lagu celin beerta ugu yaraan 5-6 sano. Waa dalag ku wanaagsan dhulka aan digada weli si buuxda u qurxin, waxayna bilaabi kartaa qorshe wareeg ah (waa dalagga).daal)

Weeding: Goynta, boodboodka, is-dul-saarista marka kaabashku ka sarreeyo dhererka 1 m, mulching ama mulching.

Warbixin: buufin ama hoos u dhig dhibicda 10-15 maalmood.

Entomology and plant pathology

Cayayaannada: Diirka kaabajka, aphids, macdanta caleen, slugs iyo snails, nematodes, altica iyo kaluunka duqsiga, noctus, aboor kale :

Sidoo kale eeg: March 2021 kalandarka dayaxaU dulqaadasho liidata aashitada, kala goynta dhicis ah, necrosis marginal, boron iyo molybdenum la'aanta, dabaylaha kulul iyo kuwa qalalan. Marka "kaabajku" yahay mid cufan oo adag, jirida ayaa la gooyaa saldhigga, caleemaha dibaddana waa la gooyaa (Maarso-May), 100 ilaa 200 maalmood ka dib beeritaanka.

> Wax soo saar: 30-50 t/ha/sanadkii. Xaaladaha kaydinta: 0-1oC iyo 90-98% qoyaan qaraabo ah, 5-6 bilood, oo leh CO2 iyo O2. chlorophyll, isagoo qani ku ah provitamin A, vitamin C, B1, B2, calcium, iron, magnesium, sulfur, copper, bromine, silicon, iodine iyo potassium. Waxa kale oo ku jira asiidhyada amino acids ee baaruudku ku jiro.

> Waxay isticmaashaa: Waxa si weyn looga isticmaalaa Portugal, si loo raaco suxuunta sida sausages cusub oo lagu duudduubay kaabajka, feijoadas iyo diyaarinta maraqa. Jarmalka,Choucroute waxa lagu sameeyaa kaabaj lagu kaydiyo aashitada

Daawaynta: Waxay ka hortagtaa in ay ku dhacaan qaar ka mid ah noocyada kansarka,maadaama ay ka kooban tahay glucosinolates,kaas oo go’aamiya udgoonka kana ilaaliya. bilawga kansarka. Waxay leedahay antianemic, diuretic, energetic, remineralizing and vermifuge effects.

Talo-yaqaanno: Waxaan ku talinayaa in la beero dalaggan xilliga dayrta-jiilaalka, ka faa'iidaysiga heerkulka aan aad u sarreyn, roobka iyo qoyaanka qaraabada ah ka sare iyo ka fadli badan. Had iyo jeer dooro noocyo kala duwan oo ku habboon in la beero xilliyadan. Si loo soo afjaro cudurka daacuunka (ka ugu badan wakhtigan sanadka), isticmaal sed leh walaxda firfircoon, birta ama ka samee dabinada biirka.

Sawiro: Pixabay

Charles Cook

Charles Cook waa beeralayste xamaasad leh, blogger, iyo dhir jecel jecel, oo u heellan inuu la wadaago aqoontiisa iyo jacaylka uu u qabo beeraha, dhirta, iyo qurxinta. In ka badan labaatan sano oo waayo-aragnimo ah oo duurka ah, Charles wuxuu kor u qaaday khibradiisa wuxuuna u beddelay rabitaankiisii ​​shaqo.Isaga oo ku soo koray beer, oo ay ku hareeraysan yihiin cagaar cagaaran, Charles waxa uu si qoto dheer u qadarin jiray quruxda dabeecadda ilaa yaraantiisii. Waxa uu saacado ku qaadan jiray sahaminta beeraha ballaadhan iyo xannaanaynta dhirta kala duwan, isaga oo kobcinaya jacaylka beer-beereed ee raacaya noloshiisa oo dhan.Ka dib markii uu ka qalin jabiyay shahaado ku takhasusay cilmiga dhirta oo uu ka qaatay jaamacad caan ah, Charles waxa uu bilaabay safarkiisii ​​shaqo, isaga oo ka shaqaynayay jardiinooyin dhir iyo xanaano kala duwan. Khibraddan qiimaha leh ee gacan-ku-oolka ah ayaa u ogolaatay inuu helo faham qoto dheer oo ku saabsan noocyada dhirta kala duwan, shuruudahooda gaarka ah, iyo farshaxanka naqshadeynta muuqaalka.Aqoonsiga awoodda aaladaha khadka tooska ah, Charles wuxuu go'aansaday inuu bilaabo boggiisa, isagoo siinaya meel bannaan oo loogu talagalay dadka xiiseeya beerta si ay u ururiyaan, bartaan, oo ay u helaan dhiirigelin. Boggiisa soo jiidashada leh iyo macluumaadka leh, oo ay ka buuxaan muuqaallo soo jiidasho leh, talooyin waxtar leh, iyo wararkii ugu dambeeyay, ayaa ka kasbaday raacasho daacad ah beeralayda heer kasta ah.Charles waxa uu rumaysan yahay in beertu aanay ahayn uun ururin dhir ah, balse ay tahay meel nool, oo neefsanaysa oo keeni karta farxad, xasillooni, iyo isku xidhka dabeecadda. Isagawuxuu ku dadaalaa inuu furfuro sirta beerashada guuleysiga, isagoo siinaya talooyin wax ku ool ah oo ku saabsan daryeelka dhirta, mabaadi'da naqshadeynta, iyo fikradaha qurxinta cusub.Marka laga soo tago balooggiisa, Charles wuxuu si joogto ah ula shaqeeyaa xirfadlayaasha beerta, wuxuu ka qaybqaataa aqoon-is-weydaarsiyada iyo shirarka, iyo xitaa wuxuu wax ku biiriyaa maqaallada daabacaadda beerta caanka ah. Jacaylka uu u qabo beero iyo dhirtu ma garanayo xuduud, si hagar la'aana waxa uu u raadiyaa in uu balaadhiyo aqoontiisa, isaga oo had iyo jeer ku dadaalaya in uu akhristayaashiisa u keeno waxyaabo cusub oo xiiso leh.Isaga oo u maraya blog-kiisa, Charles waxa uu hiigsanayaa in uu dhiirigeliyo oo uu ku dhiirigaliyo kuwa kale in ay furaan suulka cagaarka ah, iyaga oo aaminsan in qof kasta uu abuuri karo beer qurux badan, barwaaqo leh oo leh hagitaan sax ah iyo rusheynta hal-abuurka. Qaab qoraalkiisa diiran oo dhab ah, oo ay weheliso hodantinimada khibradiisa, waxay hubisaa in akhristayaasha ay u riyaaqi doonaan oo ay awood u yeelan doonaan inay bilaabaan tacabur beertooda.Marka Charles aanu ku mashquulsanayn daryeelka beertiisa ama aanu la wadaagin khibradiisa khadka, waxa uu ku raaxaystaa sahaminta jardiinooyinka dhirta aduunka oo dhan, isaga oo ku sawiraya quruxda flora lenskiisa kamarad. Isaga oo si qoto dheer uga go'an ilaalinta dabeecadda, wuxuu si firfircoon ugu ololeeyaa dhaqamada beerashada waara, isaga oo kobcinaya qaddarinta nidaamka deegaanka jilicsan ee aan ku noolnahay.Charles Cook, oo ah khabiir dhab ah oo dhir ah, ayaa kugu martiqaadaya inaad ku soo biirto safarka sahaminta, maadaama uu albaabada u furayo kuwa soo jiidashada leh.adduunka beeraha, dhirta, iyo qurxinta iyada oo loo marayo bloggiisa soo jiidashada leh iyo fiidiyowyada xiisaha leh.