I-garlic, engowomndeni oyenziwe o-anyanisi, sekuyisikhathi eside isiko luthando emazweni amaningi emhlabeni. Ukunambitheka okuqondile nokuphunga okumnandi kuyithinta efanele izitsha eziningi. Noma kunjalo uPythagoras ngesikhathi esisodwa ebizwa ngokuthi i-garlic inkosi yamafutha. Kusukela ngaleso sikhathi, okuncane kushintshile, kodwa namuhla cishe yonke indawo ye-dacha ungabona insimu lapho lesi siko sikhula khona.
Ungatshala igalikhi ekwindla nasentwasahlobo. Ukuvuna okutholakala ekutshalweni kwekwindla kucebile, kodwa le garlic ayigcinwa isikhathi eside. Yingakho abalimi bekhetha ukutshala u-garlic entwasahlobo entwasahlobo. I-garlic yasebusika, ukuvuthwa entwasahlobo, ihluke entwasahlobo yegrikhi nesakhiwo sekhanda. Ekuqaleni phakathi nendawo kukhona induku encane, futhi entwasahlobo izidakamizwa ekhanda zicindezelwa omunye nomunye ngokuqinile. Ukutshala entwasahlobo ka-garlic yasebusika kuzokunika isivuno ngokushesha, kodwa, njengoba kushiwo ngaphambili, amakhanda ngeke agcinwe isikhathi eside. Uma sicabangela ukuthi umndeni ovamile awudingi i-garlic kakhulu ebusika, kunengqondo ukukhula koroka kakolweni. Sizokhuluma ngezici ezithile zokulima.
Imithetho yokufika
Siyabona masinyane ukuthi ukukhiqizwa kwegalikhi kuyenzeka ngokwemvelo. Isizukulwane esisha senkambiso sidinga isimo esifanayo nalabo ababengaphambi kwabo bakhula. Uma igalikhi yokutshala ivela ezifundeni ezinezinye izimo zezulu, khona-ke isivuno esihle asikwazi ukulindelwa. Futhi izokhula kabi, futhi izifo ezinambuzane zizohlaselwa kaningi. Ngisho nokufa kwesiko akukwenzeki. Uma uhlela ukufika kwentwasahlobo ka-garlic, isitoreji sezinto zokutshala zendawo.
Abalimi abaningi banesithakazelo embuzweni wokutshala igalikhi entwasahlobo. Qaphela lokhu kusukela ekuwa. Izinto zokutshala ezivuniwe azifani nendawo yokumelana nesithwathwa, kodwa ukushisa okulinganiselayo kubekezelela kahle. Ungayigcina emasakeni amhlophe afakwe phansi kuze kube ngamasentimitha angaba ngu-50. Ukufudumala kungaba isendlalelo samahlamvu kanye nefilimu. Ungakhathazeki, le "ingubo" izosindisa igalikhi kusuka efrijini. Uma umbhede uncane, gcina izinto zokutshala esiqandisini, futhi uma sekuyisikhathi sokutshala ugarliki entwasahlobo, yiphathe ngesixazululo usawoti (6 wezipuni kasawoti ngalunye ibhakede lamanzi), ulibeke esitsheni ngesigamu sehora.
Ngeqiniso lokuthi kungenzeka yini ukutshala ugarlic entwasahlobo, konke kucacile. Futhi kufanele kube yini inhlabathi kusayithi? Okokuqala, ukufudumala, ngakho-ke isikhathi esihle kakhulu phakathi no-Ephreli. Ngokuqondene nohlobo lomhlabathi, kungcono ukwandisa i-garlic entwasahlobo emhlabathini ophakathi nendawo okhanyayo ngezinga le-asidi lika-6.5 kuya ku-7.0 pH. Khumbula, amazambane kanye anyanisi yizimbangi ezimbi kunazo zonke, kanti iklabishi, i-zucchini kanye namakhukhamba yiwona angcono kakhulu . Ngakho-ke, kuqala umbhede ugoqwa, ukhulule umhlabathi, uchithe ngobuningi ngesisombululo saso salin (ungasebenzisa lowo owawugcoba ugarlic). Embhede olungiselelwe ukutshala ama-clove wegalikhi, wehla ngezansi ngamasentimitha angu-1-2. Ibanga phakathi kwabo akufanele libe ngaphansi kwamamentimitha ayisishiyagalombili. Lapho kuvela amahlumela, kunconywa ukuba ugeze nge-ammonium sulfate. Lokhu kuzovikela izitshalo zakho ezivela ezinambuzane. Phakathi nehlobo, phinda ukugqoka okuphezulu ukulungisa umphumela. Kusukela ngoJulayi, ungamanzi umbhede ukuze izinhloko zome ukuze zivunwe.
Izimo ezizwakalayo
Lesi siko sinamakhaza. Ngisho nokushisa okungenani, izimpande ziqala ukukhula ngenkuthalo. Ngokuqondene nokukhula kwengxenye yomhlaba, ukukhula okusebenzayo kubonakala ku-8-12 degrees of heat. Yingakho ukutshala kwentwasahlobo yisisombululo esihle kakhulu. Okokuqala, ngenkathi umhlaba ungakashisi kahle, wonke amandla esitshalo aya ekukhuleni kwekhanda, futhi ngokushisa ukukhula kwendawo yomhlaba kuqala. Kulesi simo, ukuchelela okuningi kubalulekile. Uma engekho ekuqaleni, ukukhula kwesimiso kungase kuphume.
Kungakhathaliseki ukuthi i-garlic itshalwe entwasahlobo noma ekwindla , ukunamathela emithethweni yokutshala nokunakekelwa kuqinisekisa ukuvunwa okuhle.