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权问薇
2018年03月22日
权问薇
[图片]装盆前的准备 不管是第一次装盆，还是事后进行翻盆，都要选择春秋这两个季节，这段时间的温度。要选择盆口比较小的，但比较深的花盆，底下的孔最好也要大一点，这样能更好的透气排水。刚刚栽种的时候可以选择瓦盆，比较容易发根。种植2-3年后再换盆的时候就要选择紫砂盆或者瓷盆。 和其他花卉不同的是，这种花翻盆之前是一定要洗跟的，同时还要把根部用软毛的工具刷一下，力气太大很可能会伤到根部，同时还要把已经独揽的叶子，发黄的叶子，发黑的根部全都去掉，但不要伤害到小芽。然后还不能直接装盆，还要放在阴凉点的地方凉一下。 [图片]装盆的方法 方法一：倒装 准备好植料以后，将已经晾干的栏株倒放，还要用手抓住兰头，永竹筷之类的可支撑根部的东西把个根部固定，这时就可以放在盆里了，但不要让根部碰到盆子，把花盆底部铺上混合石砾，然后装进植料，要填实。这时就可以把刚刚使用的竹筷取下，最后再装上大力的质量，然后摇实。 [图片]方法二：正装 这个办法要注意一下盆底的排水能力，先在盆里装上2/5的粗石培养土，再放进植株，要注意根部自然舒展，不能卷曲。植株要靠近中间一点，这样新长出来的根才能有空间。左手拿好植株，右手慢慢填泥，一边加土一边摇盆，这样跟和土才能更紧密的接触。最上面议程要铺上青苔或者细石子。上好盆之后要马上浇水，但要注意遮阳一个月的时间，此后控制浇水，放在半阴的位置养护即可。 [图片]
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家里的二哈爱吃花
2018年03月22日
家里的二哈爱吃花
[图片]鞘锈菌 这种病菌主要侵蚀的是叶片的上下表面，还会有一少部分能在茎部出现小疱，里面有黄色系的粉状物质。这个病虽不致命，但是还是会让植株长势变弱。遇到的时候也要处理的及时一点，一旦发现，首先要把已经发病叶子剪掉，然后再用已经配置好剂量的代森锌粉剂喷施。 [图片]白绢病 这种病比较经常在多余的时节出现，刚出现的时候，叶的基部会长满白色的丝状物，但可不要小看它，这种病可能会导致整个根茎全都烂掉。染病的植株茎皮会慢慢变色，一旦病斑环茎一周，就可能导致整株枯死，所以要提早防治。发现之后，先把已经带病的盆土去掉，再把环境做通风透光处理，注意排水，严重的话可能要把整个病株烧毁了。 [图片]炭疽病 这种病基本上是常年都可能存在的，尤其是高温的季节，再加上多雨，就更爱发生了。病症是从叶尖往根茎部延伸的，严重的话还能致使整株死亡。首先在养护的时候，就要积极地改善它的黄精，其次如果发现病症，就要食用药剂喷施，没7-10天一次连续3-5次可以好转。 蚧壳虫 这个小虫也是在其他植株里面比较常见的，如果周围空气流动情况不好的话，会更加严重。因为高温多湿湿的环境是十分适合生长的，遇到此虫可以手动刷掉，然后喷施相应的药剂防治。
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Miss Chen
2018年03月22日
Miss Chen
Jalapeno peppers are prized for their spicy, fresh flavor and fiery-hot zing. They're often added to Mexican, Thai and American dishes. If you love cooking and eating spicy foods, you have probably cooked with jalapenos. However, many wonder what to do with their seeds after chopping up the pepper's flesh. [图片]Add Seeds to the Dish You're Cooking Jalapeno seeds are where this pepper stores much of its fire. If you like spicy-hot food, add the seeds to your dish along with the chopped jalapeno pepper flesh. The more seeds added, the hotter the spice. Add a little at a time until you get your preferred heat level. Dry Them and Plant Them Save the seeds and plant them. Choose a ripe jalapeno pepper that turned red and is starting to wrinkle. Cut it open, remove the seeds, spread them out in a single layer and air dry them. Put the dried seeds in a tightly sealed glass jar and store them in a cool, dry place, such as the refrigerator, until ready for planting. Do not freeze them. Dry Them for Cooking Use dried jalapeno seeds for cooking. Air dry or oven dry them. To oven dry them, place them in a single layer on a baking sheet and bake them at 135 degrees until they are fully dehydrated. Store them in a tightly sealed jar until ready for use. Sprinkle them on pizza, eggs, tacos, nachos or any dish that you'd like to spice up. [图片]Discard Them It is certainly fine to throw the seeds away. If your dinner is spicy enough for your taste and you don't need jalapeno seeds for planting, don't feel like you must save them. Safe Pepper Handling Jalapenos are very hot and can burn skin, eyes and nasal passages. When chopping or handling chopped jalapenos, wear rubber gloves or place plastic bags over your hands. Do not touch your eyes with your hands until you have taken off your gloves and washed your hands. Do not place your face near the chopped peppers and breath in deeply, as the fumes are irritating.
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Miss Chen
2018年03月22日
Miss Chen
Blanching is a process in which foods are scalded briefly then cooled down immediately to allow them to be stay fresh longer and prevent discoloration. It can be time consuming and is not always necessary. If you spend a lot of time in the garden already, you likely want to get your harvest sealed up and stored as easily and quickly as possible. If done correctly, you can freeze unblanched raw cabbage for up to several weeks without compromising its natural texture and flavor. [图片]Step 1 Wash each head of cabbage thoroughly with lukewarm water to remove any dirt. Pat dry with a soft towel. Step 2 Cut each head into quarters. You should be left with four wedges for each head of cabbage. Step 3 Individually wrap each quarter with clear plastic wrap. Make sure there are no gaps in the plastic where air can reach the cabbage. Place the individually wrapped wedges in freezer bags. [图片]Step 4 Write the cabbage harvest date on each freezer bag with permanent marker. Place in a freezer and use within three months.
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Miss Chen
2018年03月22日
Miss Chen
Collard greens are lush, leafy vegetables that thrive in warm weather and serve as nutritious crops for a vegetable garden. Although they are cool-weather crops, tolerant of frost and averse to sweltering heat, collard greens are susceptible to bolting when temperatures are too low. When the flowering stalk shoots up from collards, optimal leaf flavor may be lost. All you can do to try to save the greens is cut the flowering stem. [图片]Bolting Bolting, or the development of a flowering stalk, occurs in all types of leafy vegetables for various reasons. As it occurs, the leaves diminish in size and grow bitter. Leaves grow inedible as energy flows to flowers and stalks. In the case of collard greens, bolting occurs when it is planted too early in spring, when temperatures are too cold. Some collard varieties are slow to bolt, including Georgia LS and Flash. What to Do The best advice when confronted with bolting collards is to immediately harvest the leaves or attempt to slow the bolting by removing the flower stalks. Bolting does not mean your harvest is lost, although it can diminish the collard greens' flavor. You will probably be unable to prevent the bolting from occurring, as it is a reaction to environmental conditions over time. The more a collard green plant develops its flower stalk, the less edible the greens will be, so it's beneficial to harvest as quick as possible to retain as much flavor and nutrition as possible. Prevention To prevent bolting, gowers must avoid planting collard greens, like any other cole crop, too early. Sow seeds in early spring to harvest in summer, or midway through summer for a fall/early winter harvest. Avoid planting if temperatures are expected to be below 50 F over an extended time. Select varieties of collards that are especially resistant to bolting, as listed above. Remove flowering stalks and stems as they emerge to encourage energy production in leaves. [图片]Harvest If all goes well, harvested collard greens will be smooth, large and nutritious. All green parts of the plant are edible. Collard greens are a low-calorie source of numerous minerals and vitamins including vitamins A, C and K. Tough and fibrous, they require lots of cooking, which turns their leaves dark green. You can harvest collard greens by cutting down entire plants or by pulling off large leaves as they develop.
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Miss Chen
2018年03月22日
Miss Chen
Carrots are sweet root vegetables that grow best in the early spring. The produce contains a high amount of vitamin A and fiber. Sometimes harvested carrots may not taste sweet. A bitter-tasting carrot may leave you feeling discouraged about growing your own carrots. Knowing why your carrots taste bitter can help you salvage your crops so that you can enjoy their pleasant and naturally sweet flavor. [图片]High Temperatures Carrots grow best in temperatures between 60 and 65 degrees Fahrenheit because they are cool-season vegetables. According to the University of Missouri, carrots will have a bitter flavor when temperatures reach more than 80 degrees Fahrenheit. The sugars in the carrots may not have formed or the terpenoids may remain high in the carrots. When temperatures begin to warm outdoors, mulch the carrots to help keep the soil cool. For best results, harvest the carrots as soon as possible. Aster Yellows Disease Aster yellows disease can form on carrots due to the aster leafhopper. When the leafhopper feeds on infected plants for an extended time, its saliva becomes inoculated with the pathogens and can spread the disease, according to Missouri Botanical Garden. The carrot leaves may begin to turn yellow, the carrot growth may slow down and the carrot roots may become bitter. The roots will also have fine hairs and lack color. Manage the disease by removing infected carrots and control the insects by covering the crops with mesh fabric. The Missouri Botanical Garden also suggests removing weeds from the garden because they may contain the disease. [图片]Harvesting Too Young Pulling the carrots out of the ground while they are young and tender may result in a bitter or soapy flavor, according to the World Carrot Museum. Different varieties of carrots can have a higher amount of terpenoids, which will form before the sugars in the carrot. When you harvest the carrots while they are young, they may not contain enough sugar, which results in the bitter taste. Harvest the carrots when they are 1/2 inch in diameter and continue to harvest them throughout the growing season only when they are mature. Most carrots reach maturity within 60 to 70 days after you plant them if the growing conditions are right. Improper Storage After you harvest carrots, they need to be stored properly to keep them fresh. Carrots are best stored in the refrigerator crisper drawer away from apples and pears. The Center for Urban Education About Sustainable Agriculture suggests that the release of ethylene gas from these fruits can cause the carrots to have a bitter taste. Trim the tops off the carrots and keep them in perforated plastic bags in the refrigerator for three to four weeks. The green tops only last for two to three days on the carrots and need to be stored separately from them.
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Miss Chen
2018年03月21日
Miss Chen
Gardeners often place matchsticks in the soil beneath green peppers (Capsicum annuum Grossum Group) when setting them out to feed those plants' love of sulfur. Because peppers prefer a pH between 6.0 and 6.8, the acidifying chemical does help provide optimum conditions for them, so their use isn't just an old wives' tale. The number of matches recommended varies from two or three per plant to an entire book (20) per plant. If you have other uses for matches, you can add a small amount of garden sulfur to each planting hole instead. Await Warmth Peppers must have warm conditions to thrive, so don't set them out until after the last spring frost. Wait until the soil temperature is 65 degrees Fahrenheit and nighttime temperatures have climbed above 55 degrees F., daytime ones above 70 degrees F. [图片]Harden Seedlings If you started pepper plants indoors, begin taking them outdoors for a few hours every day. Set them in the shade at first, and gradually extend their outdoor time while moving them into more sun. Prepare Holes Plant peppers in full sun, in fertile, well-drained soil. First, make a 6-inch-deep hole, partially filling that excavation with 2 inches of compost and about 1/2 cup of 5-10-10 organic fertilizer. Work those amendments into the bottom of the hole with a trowel. Add Matchsticks After removing the cover from a book of matches, place the matches atop the just-worked soil. If you prefer to use garden sulfur instead, add 1 teaspoon of it. To avoid shocking the seedling, cover the matches or sulfur with 1 to 2 additional inches of soil so the amendments don't come in direct contact with the plant until it is well-established. You then can set a pepper in the hole, loosening its roots if they have become matted together, and positioning the plant slightly deeper than it grew in its container. [图片]After filling in the soil around its roots, pat the soil down and water it well. If you wish to set out more than one pepper, space the plants 18 inches apart and their rows 24 inches apart. Water Plants Keep the peppers' soil damp while they are becoming established, providing them with at least 1 inch of water per week, via rain or irrigation. To help maintain their soil's moisture and discourage weeds, mulch the plants with up to 2 inches of a light organic material such as straw or shredded dead leaves.
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Miss Chen
2018年03月21日
Miss Chen
Sprout beans at home for a constant source of cheap and nutritious fresh vegetables. Home production using organic seeds purchased from a trusted source avoids the rare health concerns over mass-produced sprouts. Compare soy, mung, lentil and adzuki bean sprouts to learn their particular flavors. Wash your hands before handling sprouts, rinse thoroughly before eating and keep seeds in a cool and dry place. [图片]Nutritional Values Soy and mung bean sprouts are year-round sources of low-fat food that contain no cholesterol. They both contain B vitamins, including thiamin, riboflavin, niacin, pantothenic acid and folic acid. They're also good sources of dietary fiber and vegetarian protein. Soybeans contain 20 to 25 percent vegetable protein; mung beans contain 22 percent. Six oz. of mung beans contain 60 calories and the same amount of soybeans has 200 calories. Both kinds of sprouts are at their most nutritious as soon as tiny green leaves show at the tips. Growing Soybean and Mung Bean Sprouts Some beans are easier to sprout than others. Mung beans need eight to 12 hours of soaking, sprout in two to five days and keep for two to six weeks. Soybeans are more difficult to sprout, often splitting open, discoloring and developing a bitter taste if not used when very young. Soybeans require soaking for between two and four hours, sprout in two to six days, keep refrigerated for two to four weeks and yield double the amount of sprouts to beans. Uses of Soybean and Mung Bean Sprouts Mung beans are the most common and easily available type of sprouts. They feature largely in Asian cuisines and have a sweet, nutty flavor and crisp texture. Uses include adding to cooked dishes at the end of the process. These thick-stemmed sprouts can withstand several minutes worth of cooking. Mung beans sprouts can be stir-fried or cooked in traditional Chinese dishes like chicken chow mein and chop suey, or eaten raw in salads and sandwiches. Soybeans have a more pronounced bean-like flavor and are often preferred cooked, even by enthusiastic sprout eaters. Soybeans are harder to digest when raw, so try cooking them in stews and soups, or adding to a stir-fry. Served raw or cooked, 12 oz. of either mung or soy bean sprouts are enough to serve in salads or as a side dish for between four and six guests. Rinse both types of sprouts well before cooking or eating raw. [图片]Health Benefits The benefits of mung beans are those associated with all bean sprouts. They contain the dietary necessities of fresh vegetable protein and fiber, as well as C and B vitamins. Soybean sprouts also confer the same protective benefits as other soy products like tofu, tempeh, soy milk and soy sauce. These benefits include possible reductions of the risk of heart disease by lowering LDL cholesterol. In Asia, where consumption rates of soybean products are high, rates of prostrate and breast cancers are low. Active ingredients thought to be responsible for this protection action are the substances daidzein and genistein. Women with estrogen-positive breast cancer must avoid soybean sprouts, because they contain plant hormones that may stimulate the growth of their tumors.
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Miss Chen
2018年03月21日
Miss Chen
White, dying leaves on zucchini are discouraging, but there is a solution. The white coating is caused by two common diseases that attack plants in the cucurbit family: powdery mildew and downy mildew. Both of these diseases can be present on a zucchini plant at the same time. Powdery mildew is a fungus, while downy mildew is more closely related to algae. These diseases have caused heavy economic losses in agricultural crops. In July of 2004, the remnants of a hurricane carried downy mildew spores up the eastern seaboard from North Carolina to New York, causing severe crop devastation. [图片]Downy Mildew Downy mildew spores are a purplish-gray and are only found on the undersides of the leaves, often first appearing as a water-soaked area. The symptoms of downy mildew only occur on the leaves; green leaf petioles often still hold the dead leaf tissue upright. Angular spots start out pale green and turn yellow, eventually causing tissue death. Several spots often join into a group. Identification can be challenging, since spores are not always present. Downy mildew spores cannot survive extreme cold temperatures, and they are only found when conditions are favorable during the warmer months. Powdery Mildew Powdery mildew is easily recognizable by its white talcum-powder appearance. Powdery mildew is a host-specific fungus, meaning the pathogen that attacks one plant won't attack another. The fungus that attacks zucchini can also infect other members of the cucurbit family. The white, powdery growth appears on both the bottom and top of leaves and on petioles and stems. It first strikes the crown leaves, shaded lower leaves and the undersides of leaves of older plants. Yellow spots appear, which quickly spread and cause leaf death. [图片]Dissemination Spores of powdery mildew are carried by water, wind and rain. They routinely travel long distances carried by storm systems that affect wide areas. In the home garden, the spores are often carried on clothing or spread by handling of infected plants. Overhead watering spreads spores by splashing them from one plant to another. Prevention and Control Planting resistant varieties of zucchini is always the first and best means of preventing these diseases. Downy and powdery mildew thrive in warm, moist areas with poor air circulation. Plant zucchini plants far enough apart to allow air to circulate freely, and water plants in the early morning hours to allow the leaves to dry quickly. Drip irrigation is beneficial for controlling water-splashed spread of the spores. Regular spraying every seven to ten days with broad spectrum fungicides before or at the first sign of infection provides some measure of control. Liquid copper and a solution of baking soda and water are organic alternatives. Always spray plants early in the morning and cover all areas of the plant with the fungicide solution. Fungi cannot thrive in an alkaline environment, so a baking soda solution sprayed regularly may prevent infection.
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Miss Chen
2018年03月21日
Miss Chen
Enjoy nutrient-dense, warm season banana peppers on garden salads or fry them up and make crispy side dishes. These peppers have a mild, non-spicy, sweet taste, making them a favored addition to all sorts of recipes. It's easy to grow banana peppers in your own garden with a few simple steps and soil preparation techniques. [图片]Nutrition Facts Banana peppers are nutritious. These sweet peppers contain calcium, fiber, potassium, folate, vitamins A and C and protein. Vitamin C helps the body make collagen, and it aids in the repair and growth of all tissues within the body, according to the University of Maryland Medical Center. Banana peppers have no fat and a low calorie content, making this food a smart choice for dieters. Characteristics Banana peppers are light green, orange or yellow in color and have an oblong shape with pointed tips. The raw peppers have a smooth texture and thick skin with seeds and lobes on the inside. The skin feels slightly supple because of water inside, but the peppers can quickly dry out when cooked. Banana peppers are 4 or more inches long and widest at the top portion of the pepper, near the stem. Some of these peppers have a straight appearance while others have a slight curve on the end. Origin While the banana pepper has a sweet taste, its chili pepper cousins have a much spicier flavor and very different characteristics. All of these peppers originated in the Americas, but banana peppers and other peppers in the chili pepper family have spread across the entire world. [图片]Growing Banana Peppers Prepare the soil before planting banana peppers. These peppers thrive in nutrient-rich, well-drained soil and full sunshine. Till the ground 10 or more inches deep with a garden tiller and add 4 or more inches of compost. Plant seeds 1 inch deep and space pepper seeds and transplants 18 to 24 inches apart in rows or 14 inches apart in raised beds. Plant transplants 3 inches deep to fully cover the roots. Banana peppers take up to 70 days to fully mature in the ground.
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