Many florists are now planting multi-fatal plants, which, if properly conserved, usually grow in a basin for about 20 days. However, if not properly conserved, newly planted meat may be slow to comply with the basin or even the root causes are decomposition and deteriorating. I don't want to do four “dumb things” in my state。
When planting multi-fatal plants, if they are on tidal soil, they do not have to be watered, they are completely dried up over the seven or eight-day basins and then watered. When the plant is grown, if it is dried, it can be planted so that it can be watered, so that it will not be watered again until it has dried up by 89 points. By the time the soil is dry, most of the meat is already rooting and growing, it can be maintained。
When some newcomers grow large meat plants, they find their leaves unpaved and soft, and feel they lack water, pouring water when the soil is dry. As a result, the only roots are sore, they grow worse and worse, and eventually they die. A large amount of freshly grown meat is not able to absorb water normally because the roots are not back to work and leaves are softening. When the new roots grow, they'll be normal。
Newly planted meat plants do not need foliage, except for too much water. Most of the meat-rich leaves are thick, and some of them even have a layer of powder, which is difficult to absorb by spraying water, and may also wash out the flour of the leaves, affecting growth and beauty. In addition, the temperature is now rising and various strains of bacteria are becoming active, often spraying multi-fatal leaves, which can lead to multi-fat rotting or plastering。
Healthy, meat-intensive plants, with proper rain in spring, can easily stimulate activity and grow better. It is a good thing that, after the heavy rain, leaves become round and round in one night, and the speed of progress is fast. But if your meat plant is new and has not started to grow, do not rain, otherwise the harm is greater than the benefit。
On the one hand, heavy rainfall from unfilled basins and prolonged wetting of the basins can cause the roots to rot, prolong the length of the jars, or lead to the failure of the pellets and their deteriorating state. On the other hand, rainwater contains a relatively large number of bacteria, new plantings are less resistant to meat and are vulnerable to bacterial intrusion, with unintended consequences. The bacterial content of tap water is much less than that of rain, and it is safer to water tap water。
Some florists say that freshly grown meat is slow and soon filled with rain, so rain is good for the basin. This is true, and the wetting of the rain has increased in favour of the basin. But the hazards of the rain are also greater, depending on how resistant you are to the flesh, what the root system is, how long it is, and how ventilated you are. That is to say, there may be a good side to rain, and there may be a bad side, which is much more risky than running water。
Newly planted meat plants can be grown in the bright shades of light, in the scattered areas, in the semi-vaginal areas, and not in environments with direct light. Only when the pelvis begins to grow will it be possible to gradually see the light. Like other plants, the roots cannot absorb water until they have a pot. When the light is too strong and the water evaporates, the leaves become dryer and softer, and it is difficult to recover at a later stage, apart from the slowness of the pelvis。
Some florist grow large amounts of meat, and then grow a large one, and then it becomes a small one, and all the old leaves in the middle and lower parts are dried up, and only a few leaves at the top are good, because they are too long and the light is too light to lose water. Some of them are less resistant than they are, with fewer leaves and less meat, and when they enter the basin without covering their maintenance, they will be tanned to death without rooting。
Do you think the color of meat is important or important? What's the point? Newly planted meat, even if you put it under the sun, because metabolism is bad, it's hard to get good. Save your life, get the pots in order to get the sun out. Don't turn things upside down. That'll kill you。
The flower mates who grow the meat plant and then fertilizer, not one or two, at least this spring, ask me about the fatty of the meat i just planted. After planting, there is no new root, no nutrients and moisture can be absorbed, and fertilization has no meaning. So, no fertilisation for freshly grown meat, and then the fertilisation is considered when the jar begins to grow。
Fertilizing freshly grown meat plants is not only good, but also bad. Because there are many wounds to the roots of the flesh at this time and the fertilizers permeate into the wound, they can lead to infections, delays in healing and new roots. Even if you have a new root in your flesh, it's still very young, less resistant, too high a concentration of fertilizer。
It is therefore preferable to fertilize new and freshly grown meat plants this spring, rather than using quick-effect fertilizers, which can be used in a number of slow decompositions that are specific to meat plants. Many meats are used to slow the release of fertilizers, and new roots are acceptable, so there are no side effects. Only healthy and growing meat plants, which want to grow faster, can use quick-effect fertilizers, or more meat can be used together。
Cultivate multi-fatal plants, no matter what their state, and don't do four stupid things! It's common for old hands to plant a lot of meat without making those mistakes. And when the rookies start raising more meat, they'll probably do it. I thought it would be useful to watch me learn more about flowers。
