Well, i'm a small town, and i bring you up to date every day, with more content, and every piece of it is dry; if you think it's useful for your life, just pay attention
Many people prefer to grow their food at home, whether in rural institutions, on the roof of a building, or on the balconies of a balconies, with fresh vegetables that can be used for leisure time, ready to collect food, clean sanitation and save money。
But most of the new vegetables are difficult: they are not bought cheaply, they are easily fertilized and die during transport; they are seeded in an unstable manner, the temperature is not controlled, a pile of seeds lasts, waste time and energy。
In fact, there are a lot of lazy gardening techniques in life. There are eight types of regular vegetables that are completely unsown and not paid for. They need only vegetables bought from the market, or old plants that are available in the home, cut a healthy stub and put them in the ground to make a living. The growth rate is extremely rapid, with normal maintenance taking a new sprouts in about seven days, harvests in 20 to 30 days, recycles, strides and eats their own fresh vegetables in four seasons a year。
Today you will be able to share in detail the eight super-viable vegetable veggies, which contain detailed interpolation steps, conservation details, harvesting techniques, and zero-basic beginners who can grow a job and no longer buy food frequently。
I. Vacuum: the summer-sprincipal pre-opposed, growing too fast, cutting more and more
Empty cabbage is the most suitable vegetable for piping in the summer, a lazy vegetable with high temperature, damp tolerance and high life strength, and is recognized as a “plug in”. The open-air cabbage, which is divided into incubation and white incubation, is more dynamic, softer and more suitable for family farming。
Approach
We buy fresh and empty cabbage in the market, and we select strong, disease-free, green-leaved plants. When you go home, you cut the top fine leaves, keep the ten to 15 centimetres of straw, keep two to three nodes in each segment, remove all the leaves in the bottom, and keep only two to three green leaves in the top, so that the leaves do not consume too much water and cause the trough to dry。
It is possible to prepare for ordinary gardens and nutrients, and the rate of life is higher in the defusing soil. The slashed trunk of the processed cabbage is inserted into the soil at depths of 3 to 5 centimetres, at a distance of about 8 centimetres, and is not too dense. Once the piping has been completed, a perforation is provided for maintenance at the ventilated light。
Conservation and harvesting
In an environment above constant temperature of 25°c, the 3rd truncheon starts with a white root, and in about seven days new buds can emerge, and once the roots are fully stabilized, they can be moved to a well-silent place for normal conservation. Vacant cabbage is fertilized, the soil is kept humid on a daily basis and thin organic fattening is applied every 10 days。
Some 25 days after the plug, plants can be harvested for the first time up to 20 cm. The extraction is carried out without a full extraction, cutting off the trough from the soil at a distance of 5 cm, retaining the bottom stem and the root line, and following up with the emergence of a side branch, which can be collected from spring to spring, if the temperature is appropriate。
Red potato leaf: “living vegetables” in the vegetable community, zero-cost infinity recycling
It is a good choice for families to plant when they are nutritionally and tastely young, hot and infertile, with little demand for their growing environment. Unlike the cultivation of red potato, red potato leaves are not required to grow red potato chips, but are available only with weeds of red potato vines, with a survival rate of close to 100 per cent。
Approach
The market selects fresh potato seedlings with fresh vines and strong, soft, non-fertilized sticks. Cuts to about 12 centimetres, each with two nodes, removes the bottom blades and retains a small amount of tender leaves at the top。
The demand for red potato leaves is extremely low on the soil, with yellow soil, horticulture, and culinary soil in the flower basin. A large part of the trachea is buried in the soil, with only three to four centimetres to the top of the top, and the solid soil is protected against invertation and sufficient water is poured into the root water。
Conservation and harvesting
It is not subject to fine management and can take root in five days at temperatures above 20°c and germinate in seven days. The red potato leaves are radiant, the roots of which are luminous all day long, and the daily drought-resistant and wet, without frequent watering, and the soil is dry and immersed。
The branches grow for about 20 days and produce between four and five new leaves for extraction. Each time the top is picked up, promoting the division of the side branches, the more the branches are taken, the more the pellets are harvested, the more the sweet potato leaves can be collected for more than half a year, and the pests and diseases are rare and almost unmanageable。
Iii. Muir: soft mouths, heat-resistant shades, all grown inside the balcony
The mussels have a soft, warm mouth, similar growth habits and empty cabbage, are highly heat resistant and are better anti-negative, and even indoor balconyes with insufficient light are able to grow normally and are well suited for low-lighted family cultivation。
Approach
Picking fresh and strong wooden earbrushes, avoiding aging, heavy fibrogenic branches, and too tender, and opting for the best in the middle. Cuts the fractions around 10 cm, removes the leaves from the bottom, and retains the top 1-2 leaves。
The soil is prepared to defusing the air, and the tubing is inserted into the soil, at a depth of about 4 cm, and the water is poured out after the piping has been completed, so that the first five days do not allow for strong sunlight, which is placed in the cold of the ventilation。
Conservation and harvesting
The muscular rooting is fast, and the temperature is suitable for a full gust of seven days. The maintenance is simple, the soil is wet enough, water is scarce only slightly yellow leaves, and the water is replenished immediately。
The luminous branch is so powerful that it grows from the top to the top of the leaf that it grows during the high summer season, with an eye-opening growth rate and sustainable recycling。
Iv. Celery: the old branch has the capacity to regenerate and the kitchen is free to buy
The remaining celery roots and celery trachea must not be thrown away. They are highly regenerative, typical renewable vegetable vegetables. In comparison to sowing, celery is growing twice as fast and is growing in a wholesome and softer taste。
Approach
When we finish celery, we keep the root of celery about five centimeters at the bottom, with the highest rate of activity with root nodes, and we can also choose the thick part of fresh celery. Clean up the dry yellow leaves and keep the core。
The root of celery is buried directly in the wet soil, with its roots completely attached to the soil, and the top sprouts are exposed. It doesn't need to be buried deep, too deep to rot。
Conservation and harvesting
The celery is cool and afraid of strong light, and is kept in a light ventilated ventilator, and the soil is kept humid, so that the buds in the centre grow quickly and the roots recover slowly for about seven days。
For 25 to 30 days, the new celery leaves are so green that they can be taken in batches, the core leaves continue to grow, they can be collected repeatedly and freshly throughout the year。
V. Julia: vegetables required for thawing, live and natural mosquito repellent
Purple sous-sup is the home's usual savory vegetable, which can't be separated from snails, snails and roasted meat, while it carries a special scent that can naturally repel mosquitoes, whether on the balcony or in a small yard. The seeding rate is extremely low, but the rate of adhesion is extremely high。
Approach
Choosing strong and disease-free twigs, cutting 8 to 10 centimetres, removing all leaves at the bottom and retaining only two pairs of leaves at the top。
The verbs are suitable for a sandy soil that is soaked with air that they enter three centimetres of the soil at the time of embroidery, soak the soil and pour water, so that it is placed in the cold of the ventilation, so as to avoid direct sunlight。
Conservation and harvesting
The violet roots are very fast, they can take root in about six days and germinate in seven days. When you live, you'll have plenty of light to grow a strong and fragrance。
In about 25 days, the leaves are so thick that they can be picked, they can be picked on a day-to-day basis, they can be picked up repeatedly in the summer without being eradicated, with enough water, and they can continue to be cut down, more and more。
Vi. Selenium: one inch, perennial harvest, years of lazy vegetables
Many people think that the beryllium can only be sowed or grown with its roots, but that its old tubers can survive, and that it can be grown more quickly than it is, and that it can be harvested in large quantities that year. The herring is a multi-year vegetable that can grow for several years。
Approach
Old herbs grown in the home, as well as herbs bought from the market, can be used to split up. Cleans the roots of the bellies, separates them, cuts out the old roots and yellow leaves, and preserves the strong roots and new roots。
Cultivated in soil at a distance of about 10 cm between the seedlings of the bellies, the plumes were buried between 2 and 3 cm in the soil, the soil was compacted and the root water was poured。
Conservation and harvesting
The herbs are fast growing, and new leaves can come out in about a week. The herring is organically fertilized and is applied every half month, so that the soil is wet or not。
Intubation is about 30 days and leaves can be harvested up to 20 centimetres long, with roots of between 3 and 5 centimetres remaining in the harvest, without cutting, avoiding damage to the root system, and with proper monthly harvest and four seasons。
Vii. Onions: regular vegetables in the kitchen, as they are inserted and as they are taken
Onions are the most frequently used mix of daily foods, and must be cooked, mixed, made soup, which can be easily dried up and rotted and wasted every time they are bought. Small onions have zero difficulty, with a 100 per cent survival rate, and a one-basket can be picked at any time and no longer be purchased frequently。
Approach
Keep 3 to 4 cm of onion root onions, with the best shrub, cutting dry leaves above。
The root of the onion is inserted directly into the wet soil, 2 cm to the soil and 5 cm to the ground, and a small amount of water is poured into the piping without complex maintenance。
Conservation and harvesting
The onions are highly adaptable, so that they can grow in scattered light and strong light environments, and new onions can grow in seven days. The soil is kept micro-humid on a daily basis, and occasionally a little thin fat is sufficient。
For 20 days or so, small onions grow and flourish, so that they can be picked in batches, only the upper onions are cut, and the roots are preserved, and the roots continue to grow, recycle and harvest, never to fail。
Viii. Too xxxvii: drug consumption of dual-use vegetables, control of vaginal growth, four seasons of chronology
Tofu san7 is a small group of high-quality, dual-use vegetables with soft tastes and abundant nutrients, with the greatest advantage being extreme vaginal resistance, growing towards the north balconies, indoor corners, backlighted gardens, which are often green throughout the year, with few pests and diseases。
Approach
Select the tiara of the tiara, which is three or seven strong, and cut the stem of about 10 centimetres, each with two buds, and remove the leaves from the bottom。
(c) insert the general or nutrient soil into the soil at a depth of 4 cm, and then pour the water into the ventilated area。
Conservation and harvesting
A seven-day incubation can take root and grow at a steady rate, without the need for a tan, with a dry draught of the soil, and with extensive management。
For about 30 days, the vines are full of branches that can be picked and eaten by the leaves, the vines continue to climb and grow, and the trimmed branches can continue to peg and breed, and a small garden can grow easily。
General core technique for poaching vegetables (new hands to read)
Many of the new hands failed, not with regard to vegetable varieties, but with regard to conservation details, which provided an overview of generic drying techniques for all vegetables above:
1. Plug-in time: per year, april to september, is the best permafrost period, with temperatures ranging from 20 to 30°c, with the fastest rooting rate and the highest rate of survival, low winter temperatures, slow rooting and no recommendation of permutation。
2. The principle of selection of branches: preference is given to the development of a strong part of the plant, the selection of old and old wood branches, the selection of soft and soft branches, the development of strong branches with sufficient nutrients and a higher rate of survival。
3. Watering taboos: only soil moistation is required for the duration of the acupuncture, and the basin is forbidden to accumulate water, which can lead to the decomposition of the tubs and normal dry and wet maintenance after the roots have grown。
4. Light management: seven days before the incubation, all light-dispersed conservation and prohibition of tan; after the gust, sun-screeching of yang vegetables is sufficient to keep luminous vegetables open。
5. Harvesting techniques: all regenerous vegetables are recycled in accordance with the principles of platitudes, leaf cutting and seedling, and the preservation of roots and branches of the base are allowed to recycle。
Topical interaction
These eight types of larvae are low-cost, high-reward home-based varieties that can be grown at the zero threshold. Have you ever tried planting vegetables at home? What kind of vegetables do you think are best fed and produced? Welcome to the comment section to share your experience in growing food, your home-grown cooking, your economy skills, your attention, your life-saving work
Disclaimer
All of these techniques are home-based exercises, and their effects vary according to the geographical climate, soil environment and conservation patterns, and are used only for daily reference studies and not as a professional basis for planting。
