Esinye sezitshalo eziguquguqukayo esisithola ngesikhathi sentwasahlobo yi u-anyanisi wasentwasahlobo. Ubuye waziwe nangegama lika-anyanisi oluhlaza futhi unezidingo ezithile okufanele uzilandele uma ufuna imiphumela emihle. Kubonakala kunokudideka mayelana nokuthi uyini u-anyanisi wasentwasahlobo. Kungenzeka ukuthi igama layo liyahlukahluka kuye ngamazwe. Isibonelo, eSpain ubizwa ngokuthi u-anyanisi, u-anyanisi oluhlaza noma u-anyanisi wasentwasahlobo, kanti eCanada nase-United Kingdom ubizwa ngokuthi u-anyanisi oluhlaza noma u-anyanisi, ngakho ukuhlonza kuyadida.
Kulesi sihloko sizokutshela konke okudingeka ukwazi ukuze ufunde ukukhulisa u-anyanisi wasentwasahlobo nokuthi yiziphi izidingo nezici zabo.
u-anyanisi wasentwasahlobo
Okokuqala, sizochaza ukuthi u-anyanisi wasentwasahlobo uyini. Ama-shallots angashiwo njengohlobo luka-anyanisi oluthambile kuno-anyanisi ojwayelekile. Eqinisweni, kuvamile kakhulu ukuyisebenzisa esikhundleni sika-anyanisi ekuphekeni ukuze uthole ukunambitheka okuncane kakhulu. Kuvame kakhulu ukuyidla iluhlaza, kusukela Ayinayo i-flavour enamandla kakhulu futhi imnandi kulwanga. U-anyanisi oluhlaza uyimifino ethandwa kakhulu e-Asia, yingakho kunezinhlobo eziningi zokupheka ze-spring anyanisi. Nakuba kuyiqiniso ukuthi ama-chives aseShayina anama-bulb amancane kanye ne-flavour encane, akunandaba uma usebenzisa izinhlobonhlobo ezihlukahlukene.
U-anyanisi oluhlaza uwukudla kunenzuzo kakhulu emizimbeni yethu ngenxa yokuqukethwe kwayo okuphezulu kwe-fiber, amaminerali namavithamini futhi isebenza njengomlawuli womzimba. Ngaphezu kwalokho, iwumngane omkhulu walabo bethu ekudleni ngenxa yokuqukethwe kwayo okuphansi kwekhalori.
Sebenzisa
U-anyanisi wasentwasahlobo usetshenziswa ngendlela efanayo ku-anyanisi ovuthiwe noma ama-chives. Nokho, izoba ne-flavour enamandla kune-chives, ngakho-ke uma ungayifuni leyo "chives" flavour, vele usebenzise u-anyanisi. Ama-leeks athosiwe kahle, axutshwe kancane ngamafutha omnqumo, ashiswe ngaphandle, futhi amnandi futhi anojusi ngaphakathi. Benza futhi u-anyanisi omnandi "omnandi" omuhle kakhulu phezu kwezinja ezishisayo. Zimnandi, zisikiwe, zithosiwe noma zashiswa epanini.
Ukutshalwa kwe-anyanisi entwasahlobo
Isimo sezulu nomhlabathi
Izimo ezingcono kakhulu zokukhula kuka-anyanisi zitholakala elangeni eligcwele. Ezigabeni zayo zokuqala zokukhula ingakwazi ukubekezelela izimo ezibandayo, kodwa uma ama-bulb ekhula futhi ethola usayizi, izinga lokushisa kufanele likhuphuke, kuye ngokufika kwentwasahlobo (izinhlobo zakuqala) noma ukuhamba kwekwindla kanye nehlobo (izinhlobo sekwephuzile).
Uma kufanele sinikeze amanani, singasho ukuthi izinga lokushisa elilungile lokutshala u-anyanisi wasentwasahlobo ngu-15ºC. Yiqiniso, kubuye kuncike zohlobo. Okuvame kakhulu yilokho izinhlobo eziningi zidinga amazinga okushisa angaphezu kuka-15 ºC kuzo zonke izigaba zokulinywa, kodwa kunezinye ezidinga isikhathi esibandayo ekuqaleni. Nokho, lokhu akuyona into evamile.
Ukuze kuthuthuke kahle kakhulu isivuno sika-anyanisi, kudingeka inhlabathi ekhanyayo, evunyelekayo, eyisipontshi futhi ejulile, ngoba iyisibani. Ngokuya ngobunjalo benhlabathi, umquba omncane ungengezwa noma ungengezwe.
Ukunisela kanye nomquba
Ukunisela kufanele kube njalo, kodwa akudingi amanzi amaningi. Kubonakala sengathi muva nje sivame ukukhuluma ngokunisela okuqhubekayo, kodwa kulokhu sikudinga kakhulu kunanini lapho sikhula u-anyanisi. Eqinisweni, sayishintsha komunye umbala, u-anyanisi awukubekezeleli umswakama omningi, ngakho okufanele ukwenze ukuchelela amanzi kancane kodwa kaningi. Ungavumeli inhlabathi yome, futhi lapho ukuqaphela, thatha ukuchelela okucebile kakhulu futhi uyobuka i-TV. Lokhu kungaholela ekuqhekekeni nasekuboleni.
Ekwindla, umquba omningi wengezwa emhlabathini. Idinga ukuthi ibole, okungukuthi, ichitha isikhathi esiningi kusitaki esakhiwayo futhi isivele iqedile inqubo. U-anyanisi udinga i-potassium ne-phosphorus eningi, kodwa ingxenye efanayo ye-nitrogen.
Amanye Amathiphu Okunakekelwa Kwe-anyanisi Entwasahlobo
- Izingadi lapho kutshalwa khona u-anyanisi kufanele zigcinwe zingenakhula ngaso sonke isikhathi.
- Esikhathini sangaphambi kokuvuna, kunconywa i-mulch, lapho ungasebenzisa khona ukhula olususiwe.
- Uma ezinye izitshalo ziqhakaza, bayagqama lapho bengakakhuli ngokwanele. Uma siyiyeka iqhakaze, ama-bulb awakhi kahle.
- Lapho amathiphu amaqabunga ka-anyanisi eqala ukuphuzi, ayasonteka futhi aphule intamo, bese ephakamisa u-anyanisi kancane emhlabathini ukuze ikhanda lome. Khona-ke, ngemva kwezinsuku ezimbili noma ezintathu, zisuse ngokuphelele futhi zomise elangeni.
isivuno kanye nembewu
Ukutshala u-anyanisi oluhlaza kulula ngoba athatha indawo encane kakhulu futhi anezimpande ezingashoni ezivumela isitshalo ukuthi simbe engadini noma embizeni. Ungathenga imbewu ozoyitshala, noma uma uke waba nesilimo sangaphambilini (noma umngane), vumela izinhloko zembewu zivuthwe futhi uzinqume. Faka izinhloko zembewu esikhwameni sephepha bese uziyeka zome amasonto amabili. Ngale ndlela unayo imbewu. Zigcine endaweni epholile neyomile.
Hlwanyela imbewu emibhedeni elungisiwe noma endlini noma ngaphandle. Geza umbhede ukuze ukhiphe udoti namatshe, futhi ulungise inhlabathi ngesipholile esincane senhlabathi ephilayo. Emhlabathini ocebile nge-humus futhi okhishwe kahle, ama-chives akhetha inhlabathi pH engu-6.0-7.0 kanye nelanga eligcwele.
Ungaqhubeka nokutshala ama-shallots unyaka wonke, ngaphandle noma ku-greenhouse, njalo emavikini angu-3-4 elandelana ukuze uthole ukutholakala okuqhubekayo kwale allium enhle. Ama-shallots akho azobe evuthiwe futhi elungele ukudliwa emasontweni angu-8 kuya kwangu-12.
Njengoba ubona, u-anyanisi wasentwasahlobo kulula ukuwukhulisa futhi unakekele. Izinzuzo zayo zidluliselwa kunoma yiluphi uhlobo lokudla kanye Kuhle ukuba nengadi yakho yasekhaya. Ngithemba ukuthi ngalolu lwazi ungafunda kabanzi mayelana no-anyanisi entwasahlobo kanye nezici zayo.