Isitoreji semvelo sinokuphawuleka ngoba izitshalo eziluhlaza zinezicubu ezincane zokumboza namaqabunga athuthukile, ngakho-ke banekhono elibuthakathaka lokugcina umswakama. Amanzi avela emahlathini aphuphuma ngokushesha, okuholela ekusenikeni okusheshayo kwesitshalo nokulahlekelwa ukunambitheka.
Umbuzo wokuthi ungayilondoloza kanjani imifino yabesifazane besifazane kubaluleke kakhulu, ngoba lapho upheka izitsha eziningi, i-dill, u-anyanisi oluhlaza , i-parsley, i-tarragon namanye amakhambi asetshenzisiwe. Ukulungiselela izitshalo eziluhlaza, zingabhekwa, zibeke salting, kodwa indlela engcono kakhulu yokugcina imifino ivumela isiqandisini.
Izindlela zokugcina imifino esiqandisini
Inketho efanele yokugcina imifino okwesikhashana yithelu eliphansi leqandisini. Qaphela ngokucophelela amaqabunga neziqu futhi, ngemva kokususa wonke amahlumela aphuzi futhi abolile, uwafake esikhwameni se-cellophane. Amakhemikhali afanelekile (isibonelo, basil) angcono kakhulu afakwa emanzini asula kusengaphambili.
Uma unesithakazelo sokuthi ungagcina kanjani imifino esisha isikhathi eside, sikukwazisa ukuba usifake. Ukuqoqa ama-herbs wageza futhi wome ngethawula. Okulandelayo, umsebenzi owusebenzayo ugoqwe ngokuqinile e-polyethylene, oboshwe ngentambo, ukuze isikhwama singaphenduki futhi umoya ungangeni ngaphakathi. Gcina efrijini ngonyaka!
Sinikeza okunye okukhethwa kukho ukugcina ama-herbs okubabayo. Masinyane uxwayisa ukuthi imifino egcinwe ngale ndlela, isetshenziswa kuphela uma ulungiselela izitsha zokuqala. Okokuqala, gaya amaqabunga ezitshalo eziluhlaza, bese uhlukanisa i-sage, i-rosemary ne-thyme ibe ngamahlumela amancane, faka okuhlaza okwenyuka emakhazeni asebandayo, ugcwalise ngamanzi. Beka ifomu efrijini lapho amanzi ekhululeka, ama-ice cubes kanye nama-frozen angaphakathi kwamagilebhisi, gxuma ngaphandle kwesikhunta bese ufaka isikhwama se-cellophane. Siyanitshela ukuthi isobho, eligcwele ama-cubes anjalo, ngeke kube mnandi kunalokho okuphekwe ngama-herbs fresh.
Ukuze ulondoloze ukubukeka okuthakazelisayo nokunambitha izimfanelo zemikhiqizo yemifino, kubalulekile ukulawula izinga lokushisa lokugcina izithelo nemifino.
Imifino, egcwele i-cellophane, ingagcinwa amasonto amabili ku-0 ° C. Izithelo zamasiko zigcinwa ekushiseni okungekho ngaphezu kuka-6 - 8 ° C. I-pepper yesiBulgaria ingagcinwa izinyanga ezingaba ngu-2, ukhukhamba - amasonto amabili, okungenani okugcinwe yizitamatisi ezivuthiwe. Ngakho-ke, uma ufuna ukudla utamatisi omusha, bathengise ungakhuli, bazovuthwa kancane ebhokisini lekhadibhodi, futhi uzogudluza amakhaya akho ngamatamatisi amasha cishe izinyanga ezimbili.
I-shelf eside kunazo zonke impilo - ku-courgettes namathanga. Zingagcinwa ubusika endaweni epholile ngokwanele. Ukuhambisana nemithetho yokugcina igcina ikhwalithi yemikhiqizo, eyisihluthulelo sokudla komndeni okunempilo.