Rhubarb wani ganye ne mai ban sha'awa na iyalin buckwheat, tare da rhizome mai girma da kuma manyan ganye, wanda yake da tsalle-tsalle masu tsayi. Petioles girma har zuwa 80 cm a tsawon kuma har zuwa 4 cm lokacin farin ciki, nauyi su iya kai har zuwa 1 kg. A cikin wannan labarin zamu tattauna game da ka'idojin girma da girbi rhubarb.
Mafi kyau iri-iri masu edible
Girman rhubarb a kan shafin ba'a iyakancewa ba ne kawai ga nau'i daya na wannan shuka. Lokacin zabar iri-iri, wajibi ne don kulawa da lokacin ripening da canza launi. Ana amfani da petioles na koren launi don yin dankali mai dankali, kabeji kabeji, da kuma jan - a lokacin da zazzafa jelly da compote.
Shin kuna sani? Bisa ga bayanan da aka adana ranar 2700 BC, magunguna daga zamanin d ¯ a na China sun yi la'akari da shuka rhubarb waraka. An yi amfani da tushen rhubarb mai dadi kamar antipyretic, mai laxative da mai tsabtace jiki.Mafi shahara iri iri ne:
- "Victoria". Tsawon petioles dan kadan ne fiye da 60 cm. Rashin haɓaka na wannan iri-iri ne mai yawan furanni. Amfani shine kyakkyawan halayyar wannan nau'in rhubarb, wanda ke amfani da ita a duniya.
- "Zaryanka" - iri-iri iri-iri (girbi na fari a cikin kwanaki 30 daga rassan ruwa). Tsawon petioles yana daga 30 zuwa 44. Wannan nau'in rhubarb yana da ƙwarewar ƙwaƙwalwa.
- "Obskaya" - iri-iri-iri iri-iri (girbi a cikin kwanaki 60-69 bayan germination). Tsawon petioles shine 22-23 cm Wannan iri-iri ne mai sanyi, amma bai yarda da fari ba.
- "Tsutsa" - iri-iri iri-iri (girbi a cikin kwanaki 41-44 daga rassan ruwa). Yawan dabino mai tsawon 49-55 cm Wannan iri-iri ba shi yiwuwa ga yawan furanni.
Yanayin yanayi na rhubarb
Gidan rhubarb ba shi da kyau, da jure yanayin yanayi daban-daban (sanyi, fari), zai iya girma cikin inuwa, yana da juriya ga kwari da cututtuka.
Yana da muhimmanci! A wani wuri rhubarb yayi tsayi sosai kuma yayi girbi na shekaru 15 ko fiye.
Rhubarb yana da karfi da kuma tushen tushen (wanda ya shiga cikin zurfin ƙasa zuwa 2.5 m). A cikin hunturu, rhubarb mafi kyau an rufe shi da takin gargajiya ko juyawa. Tsarin tushen rhubarb yana da wadataccen kayan gina jiki don tabbatar da ci gaba da sauri bayan ganye bayan dusar ƙanƙara.Yadda za a shuka rhubarb
Za a iya dasa rhubarb a kan mãkirci ta yin amfani da hanyoyi biyu: vegetative (transplanting da rarraba rhubarb bushes a spring) da tsaba (ta hanyar seedlings).
Shin kuna sani? A zamanin d ¯ a, ana duban bishiyoyin rhubarb ne na dadi, kuma a arewacin Asiya an ci su har yanzu. An yi la'akari da al'adun tsohuwar Sin a matsayin wurin haifar da lambun rhubarb; da farko an shigar da su zuwa karni na 27. BC (rubuta a cikin herbalists).
Girma daga zuriyar
Yawancin mutane masu yawa suna ba da mamaki, "Yaya za a shuka rhubarb daga tsaba?". Da farko kana buƙatar kuyi tsaba a cikin ruwa kafin kumburi, sannan ku dasa su a karkashin rigar rigar ko burlap. Lokacin da fararen fararen (1-2 mm tsawo) girma daga tsaba, dole ne a bushe tsaba zuwa flowability sa'an nan kuma sown.
Ya kamata a yi shuka a ƙarshen Afrilu - farkon watan Mayu a jere. (nisa tsakanin layuka 25 cm). Ana shuka shuka a zurfin 2-3 cm A lokacin da 1-2 ganye girma a kan harbe, suna thinned fita (rhubarb dole ne a bar layuka a nesa na 20 cm). A nan gaba, girma seedlings na rhubarb suna weeded, loosened, ciyar da takin mai magani da kuma shayar.
By kaka, seedlings girma zuwa 20-30 cm kuma suna da 3-4 da-raya leaflets. Overwintering rhubarb seedlings ya kamata a dug fita a farkon spring don dasa. Ganye ko sassan rhizomes tare da buds (kawai sun fara girma) ana dasa su a rijiyoyin da felu (nisan 100 ta 80 cm ko 100 ta 100 cm). Lokacin da aka dasa shuki, dole ne a cire ganyayyakin shuka (ci gaba sosai). A lokacin dasa, rhubarb tushe an guga man da ƙasa, kuma koda an rufe shi da ƙasa fiye da 1-2 cm (idan ƙasa ba ta isasshen rigar ba, ana shayar da ita lokacin da aka shuka). 
Hanyar kayan lambu
A wasu lokuta, masu fara aikin agronomists sun tambayi wata tambaya, "Yaya za a shuka tsire-tsire a hanya mai cin ganyayyaki?". Tare da wannan hanyar haifuwa, ana kirar rhubarb bushes a farkon spring. Tushen tushen su ya raba ta da wuka a cikin sassa (kowanne bangare ya kamata ya sami 1 zuwa 2 girma buds tare da tushen). Daga wani tushen tsarin, 5-10 dasa tushen an samu. Dole a dasa shuki tushen tsarin nan da nan.
Kula da rhubarb - miya, watering, weeding da transplanting
Kulawa ga rhubarb yana samar da kayan shayarwa, shayarwa, sassauta tsakanin layuka da cire fuka-fuki, kazalika da ciyar da dashi. Da zarar kakar, rhubarb ya kamata a hadu (tare da ma'adinai da kwayoyin halitta). Lokacin da tsire-tsire na flower ya bayyana a kan rhubarb, suna bukatar a cire (tsirrai na flower ya jawo duk amfani da na gina jiki daga shuka). A cikin kaka, dukkanin tsire-tsire na rhubarb tare da raunana mai raunana da gajeren fata dole ne a cire su, kuma a cikin lafiya, kusan dukkanin yankakken ya kamata a yanke.
Yana da matukar wahala ga rumbun daji na dashi, saboda tsarin tushen da aka bunkasa da kuma girman girman daji. Ya fi dacewa a yi haka a farkon lokacin bazara, har sai sassan da ke ƙasa ya girma. Amma mafi kyau, duk da haka, don yada tushen tsarin rhubarb a hanyar da ake amfani da ita.
Dokokin girbi
Dole ne a fara girbi rhubarb a shekara ta biyu (idan an yi shuka a cikin vegetatively) ko a shekara ta uku (idan an dasa shuki ta hanyar tsaba). Lokacin da tushen ya kai tsawon 25-30 cm, za a iya yanke su (a karo na farko - 3-4 zanen gado). Kowane kwanaki 10-12, zaka iya yanke wasu ganye (amma akwai 3-4 ganye a kan shuka bayan yankan). A mafi yawan lokuta, an yanka rhubarb sau 3-4.
Yana da muhimmanci! A lokacin girbi, bari tare da petioles dole ne a karya (yanke - ba da shawarar). Don kada a lalata shuka, dole ne a bar wani ɓangare na ganye a kan shuka, wanda aka cire a cikin kaka.Ajiye rhubarb girbi (damfi a cikin kunshin) dole ne a cikin wuri mai sanyi ko firiji. Don haka, yanzu ku san yadda za ku raya rhubarb da yadda za ku kula da shi. Ka tuna, rhubarb stalks sun hada da kwayoyin acid (malic, amber, oxalic, citric) da salts ma'adinai (alli, phosphorus, baƙin ƙarfe, potassium), kuma tushen da ganye suna guba.
