I-garlic - isiko elingenakuzithoba, ngakho-ke ukutshala kwalo akubangeli imibuzo ngisho nakwabaqalayo ukulima. Kodwa sizokwethula izimfihlo eziyisihlanu eziyinhloko zokukhula kellicri enkulu emhlabathini ovulekile.
Izinga le-acidity lomhlaba
Uma ukhula ugarlic endaweni evulekile kunconywa ukuba ucabangele izinga le- acidity yenhlabathi . Ezweni elinomhlahlandlela ophezulu, lesi sitshalo sikhula kancane. Ngakho-ke, uma umba isayithi, i-lime kufanele ifakwe (100-200 g ngayinye imitha yesikwele).
Imigomo yokutshala
Isikhathi sokutshala yisici esibalulekile. Ukuze kuhlakulele ngempumelelo i-garlic yasebusika, itshalwe amasonto ambalwa ngaphambi kokushisa okulindelekile. Kuyadingeka ukuthi igalikhi ithathe izimpande, kodwa ayinikezi amahlumela asusa ezinye izakhi ezingahamba ekuthuthukiseni isivuno esikhulu.
Isitshalo se-garlic sasekuseni ngasekupheleni kuka-Ephreli, lapho kusongelwa khona ama-frosts amakhulu.
Sula imicibisholo
Umlimi wensimu wazi ukuthi ukukhula nokunakekela i-garlic akunakwenzeka ngaphandle kokuphula izandla. Uma lezi zingxenye eziphikisayo zesitshalo zingasusiwe, isivuno sizoba buthakathaka.
Ukuzala kwenhlabathi
Lapho ukhula ugarlikhi, isivuno sincike kakhulu esimweni somhlabathi. Enhlabathini ekhuni kakhulu, akufanelekile ukulinda ikhanda lesikhungo esikhulu. Yingakho ngaphambi kokufika emhlabathini kufanele kwenziwe umquba we-humus noma we-nitrogen-potassium.
Ngendlela, i-garlic itshalwe minyaka yonke izingxenye ezahlukene zensimu. Izandulela phambili zaleso sitshalo kukhona ubhontshisi, ukuphazamisa, iklabishi kanye nesikhwama. Ama-anyanisi, anesimiso esifanayo esifanayo, ayinguqulo empofu ye-predecessor lapho etshalwe.
Ukunisela
Naphezu kokunganaki, i-garlic cishe ayinakho ukunikeza amakhanda amakhulu ngokungabikho kokuphuza ngesikhathi somile. Ngakho-ke, uma kunesidingo, gcwalisa imibhede, ungavumeli inhlabathi ukuthi iphele.