Indlela yokutyala ii-chickert

Imvelaphi yaseTurkey, i-chickpeas zizityalo zonyaka ezizityebi kakhulu kwi-starch, i-fiber, i-phosphorus, iprotheni kunye neevithamini. Ezi zityalo zithandwa kakhulu kwi-gastronomy, ngenxa yazo zonke izondlo kunye nencasa yazo. Ukongeza, iichickpeas ziluncedo kakhulu ekulawuleni amanqanaba eswekile yegazi kunye nokugcina uxinzelelo lwegazi luzinzile. Ngoko ke, akumangalisi ukuba le legume ithandwa kakhulu kwintsimi, yingakho siza kuchaza indlela yokutyala ii-chickert

Xa kuziwa ekukhuliseni ezi zimbotyi, kufuneka kuqatshelwe ukuba inkqubo ifana kakhulu neyezinye iimbotyi. Nangona kunjalo, kweli nqaku siza kuchaza ukuba nini kwaye njani ukutyala i-chickpeas, ebonisa inyathelo ngalinye kufuneka sililandele ukwenza ngokuchanekileyo. Siza kuphinda sihlomle ngendlela yokuvuna, ukuze kungabikho lwazi lungekhoyo. Ungalibazisi ukuqhubeka ufunda ukuba ufuna ukukhulisa ii-chickpeas zakho.

Njani kwaye nini ukutyala iichickpeas?

Kwimeko apho sithathe isigqibo sokutyala ii-chickert, kubalulekile ukuba siyazi indlela yokwenza, ixesha lokuzityala kwaye zeziphi iimfuno ekufuneka zifezekiswe. Ixesha lokuhlwayela loku umgubo Kusentlakohlaza, ngokukodwa kwiinyanga zika-Epreli noMeyi. Ekubeni ingathathi ukutshintshwa kakuhle, kungcono ukuhlwayela i-chickpeas ngqo emhlabeni. Kubalulekile ukuba umhlaba esiwukhethayo oku ubekwe kakuhle elangeni, njengoko le mifuno idinga ukukhanya okukhulu ukuze iphuhlise kwaye ikhule.

Nangona kuyinyani ukuba iichickpeas ziyayinyamezela iingqele ethile, imozulu yayo efanelekileyo ifudumele okanye ipholile. Ukukhula okugqibeleleyo kwezi iimbotyi, iqondo lobushushu kufuneka libe phakathi kwe-25ºC kunye ne-35ºC. Kwimeko apho amaqondo obushushu aphantsi, ukuntshula kuya kuthatha ixesha elide ukuba kwenzeke.

Ngokuphathelele umhlaba, ii-chickert zikhetha umhlaba ovuthuzayo nolinywe kakuhle. I-substrate ingcono ukuba i-siliceous-clayey kwaye ayinayo i-gypsum. Olu lwazi lokugqibela lubaluleke kakhulu, kuba umhlaba onegypsum unokubangela ukuba isityalo se-chickpea siphelele sibe kumgangatho ophantsi kwaye kube nzima ukusipheka. Kwakhona kunokuchaphazela kakubi izityalo ukuba umhlaba uqulethe izinto eziphilayo ezingekaqhekeki ngokupheleleyo. Ngokuphathelele i-pH, kwii-chickpeas ezona zilungileyo ziphakathi kwe-6.0 kunye ne-9.0. Nangona kunjalo, kubalulekile ukuqaphela ukuba i-substrates enamazinga aphezulu e-asidi inokubangela izifo.

Inqaku elidibeneyo:

Iimpawu kunye neentlobo zomhlaba

Ukongeza, kucetyiswa ukuba ungakhuli i-chickpeas kumhlaba omnye kwakhona, ngaphandle kokuba zidlulile iminyaka emine ubuncinane. Kufuneka kuthiwe le mifuno idibanisa kakuhle kunye negalikhi, i-broccoli, i-Swiss chard kunye ne-eggplant, umzekelo.

Nangona iichickpeas zixhathisa imbalela kakuhle, ukunkcenkceshela rhoqo kwandisa umgangatho kunye nemveliso yemveliso. Oko kukuthi: Ngokubanzi, amanzi ezi zityalo ziwafumana emvuleni adla ngokwanele ukuba zikhule kwaye ziphuhle ngokuchanekileyo, kodwa. ukuzinkcenkceshela rhoqo kuya kusiphucula isityalo.

Ithatha ixesha elingakanani ukuba imbewu yechickpea intshule?

Emva kokutyala ii-ertyisi, imbewu yazo iya kuqala ukuntshula malunga neentsuku ezilishumi elinambini. Noko ke, asiyi kukwazi ukuvuna ezi mbotyi zinencasa de kube malunga neenyanga ezintandathu emva kokuba zilinyiwe. Siya kwazi ukuba isityalo silungele ukuvunwa xa amagqabi aso ejika abe tyheli. Kufuneka kuqatshelwe ukuba, ngeli xesha, i-chickpeas iseluhlaza.

Indlela yokutyala i-chickpeas inyathelo ngenyathelo

Ngoku njengoko sisazi ngakumbi malunga nokukhulisa le mifuno kunye neemfuno zayo, makhe sibone indlela yokutyala i-chickpeas inyathelo ngenyathelo:

1. Coca umhlaba: Okokuqala kufuneka sisuse zonke iintsalela zezityalo kunye nokhula emhlabeni, sizikhuphe kwiingcambu. Oku kuya kuqinisekisa ukuba azikhuli kwakhona kwaye ii-ertyisi zifumana zonke izondlo ezizifunayo. Emva koko kufuneka uwususe umhlaba ngeharika ukuze uwufake umoya.
2. Ukulungisa umhlaba: Kungcono ukunyakamisa umhlaba phambi kokuba ungenise imbewu emhlabeni. Ngaphandle koko, siqhuba umngcipheko wokuba amanzi axosha imbewu ngenxa yokunyanzeliswa kokunkcenkceshela. Kukwabalulekile ukuchumisa umhlaba. Ukwenza oku kufuneka sixube isichumiso seesentimitha ezintlanu ubunzulu. Kwimeko apho sikhule i-cereals kumhlaba omnye, akukho mfuneko yokongeza isichumisi.
3. Yazisa ngembewu: Xa umhlaba ulungile, lixesha lokwenza imisele rhoqo ngeesentimitha ezingama-45. Ngamnye kubo kufuneka abe neengqumba zomhlaba kunye nomgama weesentimitha ezingamashumi amathathu phakathi komnye nomnye. Siza kwazisa iimbewu ezimbini okanye ezintathu zechickpea kwisiduli ngasinye. Kufuneka bafikelele kubunzulu beesentimitha ezine ukuya kwezintlanu. Emva koko, konke okuseleyo kukugubungela ngomhlaba omncinci kwaye unkcenkceshele umhlaba ngamanzi amaninzi.
4. Khetha ezona zithole zinamandla nezisempilweni: Kwiintsuku ezilishumi elinesibini emva kokuhlwayela, imbewu iya kube sele intshulile. Kwimeko apho kukho izithole ezingaphezu kwesinye emngxunyeni, kufuneka sigcine esomelele ngakumbi. Akuyimfuneko ukutsala i-seedling ebuthathaka, kunye nokuthenwa kwinqanaba lomhlaba kungaphezulu kokwaneleyo ukuphepha ukonakalisa amagqabi.

Ukuvunwa kwamantshontsho

Njengoko besesitshilo ngaphambili, ii-ertyisi zikulungele ukuvunwa xa ziseluhlaza namagqabi awo ajike abe tyheli. Ngokuqhelekileyo, ukuvunwa kwezi zimbotyi Ngokuqhelekileyo kwenziwa ngesandla. Kulula kakhulu, kuba kufuneka sinqumle imifuno nje encinci ngaphezu komgangatho womhlaba. Emva koko kufuneka sizipakishe kwaye zome kangangeveki ngaphambi kokuba zibhule. Emva kokuvuna iiertyisi, sinokuzigcina kwindawo engenamoya neyomileyo. Enye inketho kukuzibeka kwizikhongozeli zeglasi kwaye uzifake efrijini.

Sele sisazi yonke into efunekayo malunga nendlela yokutyala ii-chickpeas, kufuneka sihla sisebenze. Kucetyiswa kakhulu ukuba le midumba egadini, njengoko kulula ukukhula kwaye ityebile kakhulu kwizondlo. Ukongeza, zigcinwe ngokugqibeleleyo kwaye sinokuzisebenzisa unyaka wonke: Ebusika sinokwenza i-chickpeas ngesobho okanye i-stew, kwaye ehlotyeni ezinye iisaladi ze-chickpea ezimnandi kunye ne-tomato kunye ne-tuna, umzekelo.