Kila, kowace alama ita ce girke-girke daga yara ga tari - infused a kan ruwan 'ya'yan itace na black radish zuma. Yau, wannan kayan kayan warkarwa yana girma sosai sau da yawa. Amma wadanda suka noma shi a karon farko a wasu lokuta basu da masaniya lokacin da za su yi digiri na baki.
A lokacin da za a tattara blackish radish don wani lokaci daban-daban?
Rannespelaya radish, horar da shi a greenhouses, ya shirya don faranta girbi a farkon Yuni. Wadannan sune ake kira rani na rani, waɗanda aka girma domin radish za a iya jin dadin su kuma a lokacin zafi. Idan muka yi magana game da lokacin da za mu yi amfani da iri iri iri na fari, to wannan lokaci yana daga tsakiyar Agusta zuwa tsakiyar Satumba. An yi amfani da nau'o'in albarkatun gona masu tsaka-tsire-tsire-tsire-tsire don amfani har sai bukukuwan Sabuwar Shekara.
Yawancin lokacin girkewa sun fi shahara a cikin gonarmu. Wannan radish ana kiyaye shi har sai marigayi, ba tare da rasa alamar alama da halayyar halayya ba. Lokaci na girbi rani blackish radish iri iri ne a ƙarshen Satumba - tsakiyar Oktoba. Yana da muhimmanci a sami lokaci don dafa albarkatun gona kafin ingancin sanyi, in ba haka ba zai yiwu a adana amfanin gona mai daskarewa na dogon lokaci ba.
Yaushe ne blackish radish ripen?
Dole ne ayi girbi, ba bisa tushen amfanin gona kawai ba, amma kuma la'akari da ripening kayan lambu. Kuna iya fahimtar wannan a kan wasu wurare. Don haka, alal misali, an dauke tushen cikakke da ya kai kimanin diamita na akalla hudu inimita. Yana da mahimmanci kada ku yi kuskure lokacin lokacin da ganye baƙar fata ya fara juya launin rawaya da bushe. Tattaunawa kafin zuzzurfan rassan ganye, albarkatun noma sun bambanta ta hanyar taushi da dandano. Idan kana da shakku, zabi wasu asali a cikin gonar kuma ka dafa abinci daga gare su.
Ta hanyar, don ajiya na dindindin yana da muhimmanci a girbi amfanin gona mai baƙar fata a yanayin bushe. Idan kayan lambu sun riga sun tsufa, kuma a cikin yankinka akwai ruwan sama mai tsawo, bayan girbi shi wajibi ne a bushe sosai cikin ɗaki mai bushe.