You don't have to pull the pepper? It's natural to have shrubs cut through the winter
Well, i'm just a market man who brings you up to date every day
The vast majority of those who grow vegetables have been misled for decades by an inherent perception that peppers are a year-old vegetable, and that when the fall comes to fruit, the cold weather and the leaves are dying, they must be uprooted and replanted and replanted next spring。
It takes time and effort to re-plant the seedlings, and it is a constant problem for countless vegetatives that the temperature of the early springs is not well controlled, that the seedlings are not well developed, that the seedlings are inverted, that the plantings are rigid and that the previous periods are not productive。
But many people don't know a central truth: chili. It's not a year's grass, it's a tropical shrub。
In warm areas of the south and in the hothouse environment, chili can grow year by year, and grow into chili trees, chili stakes, and a chili can do nothing for three or five years。
The reason why we all grow chili in the autumn, which must die and be replanted year after year, is not that the chili itself can live for only one year, but rather that the frosting, the miscuts, the freezing in the open winters, and the hard-breeding of the chili, which has been growing for many years, has been a year。
Now, whether it be the southern complex, the northern balcony plant, or the foam box cultivation, with the right methods of cutting at the end of the autumn, winter maintenance, no extraction, no heavy planting, no seedlings, smooth wintering of the old stakes, and a direct sprouts of spring in the coming year, the hanging fruit is twice as fast as the new seedlings, with higher yields, stronger disease resistance and better taste。
Today, using the most glamorous white language, the chili technology of multi-year winterization, precision cutting methods, anti-frozen conservation, and the next year's explosive techniques, can be described once and for all, and can easily produce the year-round chili trees。
First, to correct decades of malfeasance: peppers are natural shrubs, not short-lived vegetables
Many people are deeply convinced that peppers, eggplants and tomatoes are a season and a season of dead vegetables。
This is typical of the geographical areas under cultivation。
The primary paprika environment is located in tropical america, and the phytologic classification clearly indicates that the paprika is a multi-year shrub. As long as the temperature is right, well maintained, unfrozen and unfrozen roots can grow in wood over the years, the branches grow old and grow stronger。
There are only two central reasons why we can only live a year with open cultivation:
First, the fall and winter frost cools down and the roots and branches freeze to death
Secondly, after the autumn, they were unable to trim, and the remaining branches consumed nutrients and died of overbreeding。
To put it simply: chili is not old, frozen, raised, not born for one year。
A phenomenon that has been discovered by a wide variety of amateurs is that the hot peppers that have been removed in the fall are germinate and re-emerge in spring. This is the best proof of the perennial properties of peppers, but they are not known about system maintenance and have been wasting high productivity advantages。
The advantages of producing old peppers over the years compared to the new plantings are clear:
1. The roots are large and developed, deep in depth, strong in fat and strong in water, free from rigidity and yellow leaf
2. The woody old pillar is highly resistant, with fewer insects and pests and heat and water resistance
3. Spring without slow seedlings, flowering, 20 to 30 days before new seedlings
4. The higher the yield, the higher the growth。
Getting to the bottom of the logic is no longer using stupid years to grow old。
Why can't we just wait for the frosting before cutting? A lot of people do wrong first
Autumn paprika old stakes, the most deadly mistake: to trim the winter when frost falls, leaves freeze and branches die。
This is also the central reason why 90% of the population cannot grow chili trees。
Many people are accustomed to their natural nature, not managing, not trimming in the autumn, allowing peppers to continue with their small fruit and branches, until the frost cools, a cold wind, black leaves, frosts and strains, and the winter is over。
At this point, the paprika's tenacity catheter, the roots, the buds have been frozen to death. Even after cutting the temperature, those who survive are dead and dead, unable to germinate in the coming years and ending up in a whole pile。
Remember the core time node of chili winter: the cutting must be done before the frost, and never after。
National general reference time:
North: 10 to 15 days before the fall of the frost, the re-cut must be completed
(a) the yangtze basin: a week before and after the fall of the frost, a trim
South china's frost-free zone: light cutting of stakes before and after winter。
The principle is very simple:
The temperature is mild before the frost, the plant is active, the wounds are quickly healed after cutting, nutrients can all flow back to the root, stored in the old backbone, and winter is safe。
Once hit by the frost, the sprawl dies, the roots are damaged, the regenerative capacity is completely lost and there is no conservation point。
Crops are not based on dry work, but on seasons, nodes, mistakes and year-round waste。
Iii. Hot peppers multi-year winter: standard pre-frost cropping method, one step at a time
A lot of people are afraid to cut the peppers, and it is always felt that the more the branches are left, the more they grow in the coming year, the more they can't cut。
On the contrary, the more fall branches are left, the more nutrients are consumed and the higher the winter mortality rate。
Hot peppers are trimmed at the end of the autumn and winter, and the whole branch is not the same at peace. It is to retrench the roots, raise the stakes and raise the nutrients, not to leave the branches behind, but to keep the backbone and the roots of the family and to keep them alive for the next year。
A standardized set of steps, which can be done directly by beginners:
Step 1: cleaning up useless branches and completely reducing them
First of all, all the young, the new, the weak, the inner, the cross, and the down。
In the latter part of the fall, the twigs, thin, unwoody and intolerant, the frost will be frozen and will continue to consume only the main nutrients and to drag the entire crop through the winter。
They also remove all young, deforming, late ripe peppers. Many people are unable to take small fruits and want to spend some more time, which is a small yield that overspreads the whole nutrients, leading to a lack of growth, weakness and loss in the coming year。
Step 2: keep the backbone and keep the height
Ordinary potted, ground-planted chili, unified backbone height: 15 to 20 cm from the ground。
Cut off all branches and long branches above, leaving only the strong, wooded old master。
Many people are afraid of cutting too hard to die. Hot pepper buds are extremely powerful, and the thicker the wood dryer, the stronger they are in the coming years。
Cutting out the extra branches for the sole purpose of reducing the consumption of nutrients in winter and returning all nutrients to the root system。
Step 3: keep a valid bud and don't cut it all. Ping
When they are recut, remember not to paste the roots, and at the top of the backbone, keep two to three full sprouts。
The old dots are the key to the outcome of the springs, cutting the roots flat, without the buds, and probably suffocating with the last year。
Step four: cleaning out old leaves and eliminating germs winter
The main dry leaves, sick leaves, insect leaves and broken leaves are all cleaned up。
In autumn and winter, with high humidity and a high volume of fungus, and more winter with foliage, insects and ovarians breed, with a direct gestation in the spring, leaves and pest outbreaks affecting yields。
After completing the whole set of trimmed, the entire pepper is left with a coarse, clean root system that looks bald and is extremely alive, full of nutrients and a perfect winter。
After the trimmed, the key three steps of conservation are determined to survive the next spring
Cutting is only the first step, and maintenance after cutting is the key to the smooth winter of chili. Many have done nothing, let the winter go and freeze to death。
Step one: the wound kills the scavengers
At the end of the autumn, the temperature is low and the humidity is high, and large cuts are easily infected with fungus and rotting hollows。
The simplest and most effective method for family farming is not to use sophisticated medicines:
After trimmed, a bit of grass and wood ash is sprayed with wounds, or polybacterium is sprayed with light。
Preserve the corruption, quickly close the mouth, avoid the rotting of the main stem, the emptiness of the heart and the preservation of old activity。
Step 2: water stop and wet, rather than wet
After cutting the branches, the water was stopped。
In autumn and winter, the temperature is low, the water evaporates slowly, the roots are dormant, the basins and the plots are damp for a long time, and they are prone to decay, suffocation and freezing。
Winterization conservation core: dry conservation, dry and wet control。
Soil microdrying is the best, eliminating water accumulation, mudslides, long-term damp, dry airing and doubling the capacity to withstand cold。
Step three: root-breeding, heat protection
Ground-planted peppers: 5 to 8 centimetres thickened by the main root and protected by the roots, the most freezing position。
Battery peppers: a layer of dry leaves, straw, rice shells can be laid on the surface of the basin to protect against freezing and to buffer the temperature differential。
A simple step-by-step soil cover would significantly increase winter survival and the northern plant would hardly freeze roots。
V. The north-south differential winterization programme, which does not replicate and adapts to its own planting environment
The country's temperature is so different that the north and south of the country are unable to use a single method. I've put together a precise distinction, and everybody's in the seat。
Southern frostfree zone (gangdong, guangxi, fujian, hainan, southern yunnan)
No frostfall, no temperature above zero throughout the year, and no need to recut or freeze。
All that is required is light cutting of the branches, cleaning of the debris, normal maintenance, and a small number of results can last in winter, with no hibernation, no death, and growing four seasons a year。
Yangtze river basin (zhejiang, lake, kawasu, anhui, jiangxi)
Short-term cooling, frost and zero fluctuations in winter。
Before the frost, recut, root-painted, and dry water. The earth and the earth will sow the winter, and the cold weather will cover the thin membranes, and they will be raised 100 percent in the coming year。
North (north, north, north, north-west)
The open air cannot survive the winter and must be planted。
They are then recuted and moved to the balcony, the interior, the greenhouses, which maintain temperatures above 5 degrees, control the dryness of the water and provide safe hibernation over the winter。
It is important to remember that the northern winter is characterized by high and poor indoor temperatures, which continue to sow, consume nutrients and weaken in the coming years。
Vi. Conservation techniques for paprika sprouts in the coming year, yielding much more than new seedlings
Many have succeeded in wintering, but they have not been able to grow and waste their advantage。
In spring, the temperature rises and stabilizes by more than 10 degrees
1. Cleaning of the protective layer
Remove the root grass, thickly bred soil, and return to normal levels of soil and air, so as not to smother the roots。
2. Small quantities of recharged seedlings
In winter, it is drying up, warming springs and watering, slowly moisting the soil, stimulating new buds and inhibiting heavy water。
3. Fertilizers for growth
New sprouts grow to 3 to 5 cm, with a small amount of organic fertilizer, a slow decomposition, and a small amount of effort to produce strong seedlings。
4. Timeliness bud. Freeze. Jing
Upon the growth of the new sprouts, the strong and healthy branches are preserved, the thin and redundant sprouts are removed, the nutrients are concentrated, and the results are formed quickly and flowering。
Under normal conservation, the old hot peppers in winter are produced one month before the birth of the new seedlings, with a single planting, annual harvest, with a steady sit-in, a small drop in fruit, and fewer pests and diseases。
Vii. The five most easily pedaled areas of the year
One: chili must be a year
Totally wrong, chili is a multi-year shrub, with annual results provided the temperature is preserved. Years and years are heavy and a waste of time。
Miss 2: after the frosting
The frosting sprouts, the roots of the frost, have completely lost the ability to regenerate and are unable to recover from the winter。
Zone three: the more branches in the fall, the better
Weak branches at the end of the autumn only consume nutrients, and the more they are left, the higher the winter mortality rate。
Zone four: we need more water for winter
The more water is watered in winter, the easier it is to freeze its roots, and dry air is the core of winter。
Zone five: old stakes are worse than new seed production high
Growing old roots are strong, resistant, stable, reasonably trimmed and maintained, with yields crushing new seedlings。
Eight. Years of chili trees, real advantages, no longer want to grow one year
1. Time-saving: one-time planting, many-year harvests, year-by-year purchase of seedlings, seedlings, transplantation, slow seedlings。
2. Outcomes are earlier: springs begin to bloom directly, taking over the early spring market and the household picking window period。
3. Stronger resistance: old wood-based pillars are resistant to heat, drought and drought, and pests and diseases are significantly reduced。
4. The results are more intense: well-developed nutrients, high sit-in rates and stronger sustainability。
5. Spectacular stability: the old paprika fruit is full and spicy and tastes better than the young ones。
Families grow food in a spirit of care, high productivity, stability and non-disturbation. Paprika is the most expensive and simple dish growing technique for many years。
Summary
Paprika is not a year-old herbal vegetable. It is essentially a years-old bush。
The biggest mistake of decades in growing vegetables is the recovery of old and old seeds after the fall frost。
It's the right thing to do: to re-cut before the frost, to clean the leftovers, to keep the water dry, to keep the earth warm, to ease the winter, to shoot, to bloom and to hang chili in the coming year。
The growing of vegetables is based on learning, catching up in detail and following the season. Learning the multi-year properties of chili, and maintaining it in a consistent manner, makes it easier to get a lot of work done and to eat it easily。
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