Girbi mint

A yau muna magana ne game da menta. Saboda muna matukar son shayi kuma saboda wannan ganye yana da halaye da yawa kuma yana da kyau a samu a cikin lambun.

Ba wai kawai yana da sauƙin kulawa ba amma yana da juriya kuma baya buƙatar yanayi mai wahala. Amma kuma muna son shi saboda yana da girma warkar da kaddarorin kuma yanada matukar amfani a dakin girki, wajan hada kayan miya dana kwalliyar kayan zaki.

Shuka

Mafi mashahuri iri-iri shine ruhun nana, wanda shine sakamakon ƙetare tsakanin ruwan mint da mashin ko mentha spicata. Abin da ya sa ke nan nau'ikan bakararre ne saboda samin giciyen ne.

Ruhun nana yana da tushe da halayyarsa zurfin koren ganyayyaki, waxanda suke da laushi, lanceolate, kishiyar su kuma suna fice wa gefunan gefan dan kadan. Ina ba da shawarar duba ganye sosai don gano ƙaramin abin nema: lokacin da suke cikin haske, yana yiwuwa a ga ƙaramin sachets na ainihi, waɗanda sune suke ba da ƙamshin ƙanshi na mint.

Saboda ita tsirarre ne bakararre, ruhun nana ba koyaushe yake da fruitsa fruitsan itace ba kuma idan yayi hakan, suna da mahimmanci kuma basu da mahimmanci. Wani abu makamancin haka yana faruwa da furanni, kodayake koyaushe suna nan. Su kanana ne kuma shuɗi mai launin ruwan hoda wanda ke iya juya lilac, kodayake wani lokacin fari ne. A cikin dukkan lamura chalice yana da siffar kararrawa.

Girbin Mint

Yana da kyau koyaushe a san yadda mint ke yi saboda kar ku yi kuskure yayin girbi. Idan kana so girbi ganyayyaki, ma'ana, ɓangaren cin abinci na shukar, dole ne a yanka bishiyar kusan ta ja ruwa sannan a raba bishiyar daga ganye da hannuwanku sannan a bar su bushe a wuri mai duhu da iska.

Da zarar sun bushe, sai su ɗauki launi mai laushi, mai laushi, a wannan lokacin ana iya adana su a cikin tulu mai iska.

Idan abinda kake so shine tara furar mint, to dole ne ku yanke shuka zuwa tsayi mafi tsayi.