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Beerta Gurus: Ilahaaga ugu dambeeya ee qummanaanta dhirta

khudaarta 

zucchini ama zucchini

Charles Cook
zucchini ama zucchini
Charles Cook

Shaxda tusmada

Waxa la isticmaalay ilaa wakhtiyadii Mayan, waxa ay ahayd noocii ugu horeeyay ee bocorka ee lagu soo bandhigo Yurub. Si fudud ayaa loo kori karaa, waxay qani ku tahay fiitamiinada A, B1, B2, C, iyo sidoo kale kalsiyum iyo magnesium.

Magaca guud:

Courgette, zucchini, xagaaga squash -xagaaga melopepo Alef.)

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Cucurbits.

Astaamaha:

Geedka jeexjeexan ama gurguurta, kaas oo dhererkiisu noqon karo 1-8 mitir, oo leh qaab ballaadhan oo caleemo ah, qallafsan , Midabka cagaarka ah

Midhaha waa dullaan ama oval waxayna yeelan karaan midabyo u dhexeeya cagaar iyo cagaar iftiin ilaa caddaan iyo jaalle ah. Xididdadu waxay ku yaalaan 30 cm ee hore ee ciidda, laakiin xididka ugu weyn wuxuu gaari karaa qoto dheer 1 m.

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Xaqiiqooyinka Taariikhiga ah:

10,000 sano ka hor ayay ahayd cuntadii ugu weyneyd ee Mayan-ka, taasoo ahayd curcubit-kii ugu horreeyay ee Yurub laga soo saaro. Waxa la bilaabay in lagu dhaqo oo lagu horumariyo USA iyo Mexico. Shiinaha, Hindiya iyo Ukrain ayaa ah kuwa ugu muhiimsan ee soo saara

Pollination / bacriminta:

Ubaxyadu waa unisexual ( monoecious ), midab huruud ah oo furan isla marka iftiinka. ee maalinta ayaa soo baxa oo xidha duhurkii. Ubaxyadu waa kala duwan yihiin waxayna u baahan yihiin isdhaafsi-pollin by shinni si ay midho u dhalaan. Ubaxyada dumarku waxay u muuqdaan kuwo badan oo lehheerkul sare iyo iftiin aad u daran

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wareegga noolaha:

Sannadka u dhexeeya 90-120 maalmood La cuni karo:

Miro (200-250 g), ubax iyo iniin.

oo ay ka badan yihiin ama ka yar yihiin cylindrical, laakiin waxa kale oo jira kuwa jaalaha ah, caddaanka ah iyo kuwa kubbadda qaabaysan. "Ambassador", "Diplomat", "Cronos", "Butterblossom", "Brilliant", "Preta", "Diamant", "Senator", "Parthenon F1", "Difaaca F1", "Patriot F1", "Black Forest ", "NegrodeMilan", "TempraF1" (cagaar madow), "Cocozelle" (cagaar madow), "Greenbay", "Black Beauty", "Ipanema", "Green Bush" (cagaaran),"Genovese", "Albarello" di sarzana" (cagaar khafiif ah), "Caserta" (cagaaran cawlan), Costata Romanesca", "Goldzini", "Gold Bush" (jaalle), "Redondo de Niza" (cagaaran), "Faransiiska caddaan" (caddaan).

Xaaladaha deegaanka 11>

Ciid: Waxay la qabsataa noocyo badan oo carro ah, laakiin waxay door bidaa kuwa leh qaab-dhismeed jilicsan, ciid ciid ama ciid ah, qoto dheer oo si fiican loo miiray, qani ku ah maadada organic (2-4%). pH ugu fiican waa inay noqotaa 5.6-6.8.

> Aagga cimilada: Kulayl-hoosaadka iyo kulaylka Ugu Fiican: 20-25 °C.

Daq: 10 °C.

> Ugu badnaan: 40 °C.

Joojinta horumarka: 8 °C qoyaan: Ugu fiican 65-80%

> Roobab: 2000-2500m3/h Bacriminta dabocase, vinasse xoog leh iyo vermicompost ama compost khudaarta.

Bacriminta cagaaran: Favarola iyo galley.

Nafaqeynta (kg/ha) : 83-16-114 (wax soo saar 19 t/ha) ama 95-23-114 (24.7 t/ha)

Diyaarinta carrada: Carrada ku xaaq ilaa 40 sentimitir qoto dheer ka dibna heer oo samee tiirarka. Shaashadda haramaha madow, mulching caws ama caleenta comfrey waa in la mariyaa ka hor beerista Nooca beeritaanka/beeridda: Abuurka, dheriyo yar yar ama saxaarad-abuurka, si hadhow loogu tallaalo ama si toos ah (2 iniinood halkii dalool)>4-5.

Waqtiga biqilka: 5-10 maalmood.

>Dool: 2-4 cm Compass: 0.8 -1.2 m inta u dhaxaysa saf ama 0.6-1 m inta u dhaxaysa dhirta isku safka ah.

-12 cm dheer oo leh 4-6 caleemo

Consociations: Digirta, galleyda, kaabajka, calendula, basil, basasha iyo salaar.

3>Laba ama saddex sano.

Waxay xidhataa: Xaaqista dhirta, jaridda iyo goynta caleemaha iyo khudaarta bakhtiyay ee aan qaangaadhin.

> Ku yaaldhibicdiiba, laba jeer toddobaadkii (wax soo saar buuxa), taas oo ku xidhan cimilada. Had iyo jeer waa in subaxdii la sameeyaa si aysan geedka iyo caleemaha u qoysin habeenkii.

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> Cayayaannada: Aphids, caarada, duqsi cad, thrips, noctuas, diir iyo nematodes.

0> 2> Goorta la goosanayo: Inta u dhaxaysa 30 iyo 60 maalmood ka dib beeritaanka meesha saxda ah, marka midhaha dhererkoodu yahay 15-20 cm, 4-5 cm dhexroor ama 200-250 g / miisaanka miraha waana in uu had iyo jeer ka tago 1-2 cm oo peduncle ah

> Wax soo saar: Geed kastaa wuxuu soo saari karaa 15-30 miro, taasoo siinaysa 3-9 kg ama 30 ilaa 60 t/ha ( guga dibadda -xagaaga)

> Xaaladaha kaydinta: 1-3 bilood 2-5°C iyo 85-95% RH. ama 5-10 °C ilaa 1-2 toddobaad. >

Habka nafaqada: Waxa ku jira borotiinno, dufan iyo karbohaydraytyo iyo fiitamiinnada A, B1, B2, C iyo Calcium, fosfooraska, potassium iyo magnesium . Waxay leedahay phytosterols in iniinaha kuwaas oo ka masuul ah ka hortagga bararka iyo ficilka vermifuge

Sidoo kale eeg: Geedka xabadka, geedka ka soo horjeeda qufaca

Waxay isticmaashaa: Miraha waxaa lagu cuni karaa maraq, fuud, la dubay, la shiilay iyo ubaxa waa la cunaa. shiilan . Abuurka, marka engegan, waaaperitif aad u fiican. Waxa kale oo ay saamayn dawo u leedahay cudurrada qanjirka 'prostate' iyo kaadi haysta

Sidoo kale eeg: La kulan sansevieras > TALOOYIN Khibrad leh

Dalagyada wareegga gaaban, oo u fiican kaliya guga dambe ilaa bartamaha xagaaga. Qoyska, afar cagood ayaa ku filan. Caleenta budada ah iyo caarada waa cuduro soo baxa marar badan waxaana loo baahan yahay in lagu daweeyo walxaha loo ogol yahay beerashada dabiiciga ah

Ma ka heshay maqaalkan? >

ka dibna akhri Majaladdayada, iska diiwaan geli kanaalka Jardins ee Youtube, oo nagu raac Facebook, Instagram iyo Pinterest.

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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.