Ukuvutha i-garlic elimnandi kudala kuye kwadumeka kakhulu njengendlela eyodwa yokwenza noma yikuphi ukudla okulula, kepha futhi njengendlela yokulungisa imithi eyizinkulungwane kanye nesinye. Yingakho, kungakhathaliseki ukuthi insimu encane kangakanani, imibhede eyodwa noma emibili kuyo kufanele ithathwe igalikhi. Njengoba wazi, i-garlic ingahlwanyelwa kokubili entwasahlobo nasekwindla. Futhi indlela yokuqala yokuqala yokutshala inamalungu amaningi, ngakho-ke ngeke siphikisane ukuthi yikuphi okungcono. Masihlale njalo lapho izinsuku ezihamba phambili zokugaya i-garlic ebusika.
Isikhathi sokutshala u-anyanisi negalikhi ebusika
Ngakho, nini isikhathi sokutshala igalikhi yasebusika? Kunzima ukuphendula lo mbuzo ngokungavamile, ngoba okuningi kuxhomeke ezimweni zezulu zesifunda ngasinye. Into eyinhloko ukuqagela isikhathi sokutshala ugarlic (no-anyanisi) ngendlela yokuthi ngakunye ukwazi ukugxila kwiqhwa, futhi ngakolunye uhlangothi - aluzange luqale ukuhluma. Kuphela uma lesi sifo sihlangene, i-garlic ingasinda ngokuphephile ebusika futhi, ngaphansi kwethonya lokushisa kwentwasahlobo, izoqala ukukhula ngokushesha. Ngokwesilinganiso, ezindaweni ezinesimo sezulu esifudumele, isikhathi sokutshala i-garlic ebusika siwela phakathi no-September. Ezindaweni eziseningizimu, i-garlic itshalwe kamuva - ngo-Okthoba-Novemba. Kodwa u-anyanisi ebusika kufanelekile ukufika kancane kancane - eminyakeni eyishumi ka-Agasti - ekuqaleni kuka-Septhemba. Sizoxoxa ngokushesha ukuthi lokhu kubhekisela endleleni yendabuko "engajulile" yokutshala ugarlic no-anyanisi, lapho bangcwatshwa khona emhlabathini ngo-5 cm. Ukufika okujulile (10 cm) kukuvumela ukuba uguqule imigomo ngezinsuku ezingu-10-14 kuzo zombili izinkombandlela ezivela kubalinganiselwa.
Isikhathi sokugcina sokutshala igalikhi ebusika
Ungatshela kanjani ukuthi isikhathi sokugcina sokutshala igalikhi ebusika sesifikile? I-thermometer evamile iyosiza. Uma izinga lokushisa ebusuku lihlelwe cishe ku-10 degrees Celsius futhi liphansi, sekuyisikhathi sokwenza igalikhi nokusebenza kokufika.
Izindlela eziyisisekelo zokutshala ugarlic ebusika
Ukutshala ubusika kagalikhi bekuphumelele kuzo zonke izici, kubalulekile ukunamathela emithethweni elandelayo:
- Ungabeki igalikhi endaweni efanayo eminyakeni embalwa edlule. Ngokomthetho wokujikeleza kwezitshalo, i-garlic ayikwazi ukubuyiselwa endaweni eyodwa yokuhlala ngaphambi kweminyaka engaphezu kwemihlanu. Kodwa, ngokuvamile, ubukhulu besakhiwo akukuvumeli ukuba uhambisane nalo mthetho. Kulokhu, i-garlic ingahlwanyelwa embhedeni owodwa, isinike ikhefu kuyo okungenani ngonyaka.
- Akudingekile ukutshala igalikhi engadini lapho u-anyanisi ekhula khona, amasiko angama-solanaceous (ama- eggplants , i-pepper, utamatisi), ngakho lokhu kungaholela ekuguleni kwakhe. Kodwa ama-melon kanye ne-strawberries engadini izoba yi-garlic hhayi abandulele abaqashile kuphela, kodwa nabomakhelwane.
- Inhlabathi ekhoneni likagalikhi kufanele ibe yinto elula, egcwele kahle amanzi namoya, kodwa hhayi elula kakhulu. Ukusabela kwenhlabathi akufanele kube khona hlangothi, futhi indawo ngaphansi kombhede ikhethwe endaweni encane, lapho kungekho amanzi angaphansi komhlaba azosongela igalikhi, noma
izikhukhula zasentwasahlobo. Ukuthi ugarlikhi ukhula kahle futhi unikeza isivuno esihle, ingadi kufanele ikhanyiswe kahle. - Ngaphambi kokutshala ugarlic, inhlabathi ebhedeni okhethiwe kufanele ihanjiswe ngokungeza umquba we-potash ne-phosphorus noma umquba. Kodwa umanyolo walezi zinhloso awunconywa, njengoba kuholela ekukhuleni okukhulu koguquli oluhlaza okwesibhakabhaka nokuwohloka kwamakhanda ayo.
- Ama-clove e-Garlic ngesikhathi sokutshala akufanele neze agonywe emhlabathini, njengoba lokhu kuzoholela ekubambezelekeni okuphawulekayo ekukhuleni. Emigodini kumele ibekwe ngokukhululekile, ugcine ibanga phakathi kwamithombo emasentimitha angu-10-15. Emva kokutshala, umbhede kufanele uvalwe phezulu usebenzisa ubuningi obukhulu be-peat noma i-sawdust.