Pebrella (Thymus piperella)

Chirimwa chinozivikanwa se pebrella chinonakidza kwazvo: inokura nekukurumidza, haina midzi inopinda, inorwisa kusanaya kwemvura ... Kana iwe uchida kuwedzera ruvara papatio kana mubindu rako uye iwe urikutsvaga chirimwa chiri nyore, zviri pasina mubvunzo imwe yesarudzo dzakanakisa. une 🙂.

Enda kumberi uye umuzive zvakadzika kuti uzive izvo zvaanoda kuti ave noutano.

Mavambo uye hunhu

Yedu protagonist chirimwa chepasi chinosvika masentimita makumi matatu yemuno kune mesomedededed floor iyo ine zita resainzi iri Thymus piperella. Iyo inozivikanwa inozivikanwa seorivhi thyme, pepper thyme, pebrella thyme, kana pebrella. Inokura yakasimudza madzinde anomuka kubva pachigadziko, aine ovate, mashizha akati sandara, aine pfupi green petiole.

Maruva anokura mune lax whorls, ine glandular calyx. Iyo corolla ndeyepingi. Dzinoonekwa munguva yezhizha (kubva munaChikunguru kusvika pakupera kwaGunyana kuchamhembe kwenyika).

Ndezvipi zvinovanetsa?

Kana iwe uchida kuve nekopi, tinokurudzira kuti iwe ugopa iyo neinotevera hanya:

• Nzvimbo: kunze, muzuva rose.
• Pasi:
  • Pot: yepasi rose inokura substrate yakavhenganiswa neperlite.
  • Bindu: inosarudza dombo.
• Kudiridza: mazuva maviri kana matatu ese muzhizha, zvimwe zvishoma zororo regore.
• Vanyoreri: kubva muchirimo kusvika chirimo na fetiraiza.
• Kuwanza: nembeu muchirimo.
• Rusticity: inodzivirira kutonhora nechando kusvika -4 -C

Unoshandisa chii?

Kunze kwekushandiswa sechirimwa chekushongedza, ine zvimwe zvinoshandiswa.

• Gastronomy: Se condiment ye gazpachos, madomasi sosi, nyama, stews, mupunga, marinades, maorivhi ekushongedza.
• Perfumery uye kudzoreredza

Iwe wafungei nezve iyo pebrella?