Look at the food and fertilize

The fertilization of vegetables is the key to increasing the yield of vegetables. The practical experience of vegetable farmers is to look at the land and see how to fertilize vegetables.

First, look at the days of fertilization. Do not apply fertilizer on rainy days to avoid fertilizer loss. Days of nausea are not applied, the fog is not applied, the temperature is not applied, so as not to cause the disease of rotten plants, fertilization should be selected sunny.

Second, look fertilize. Good soil quality is less, and soil quality is worse. Excessively hardened, hard-to-prepare organic fertilizers, etc., should be properly applied, and should be applied sparingly, thinly, repeatedly, and in small quantities. In the seedling stage of the vegetables, the cleansing water with a concentration of 10% to 15% is generally applied, and as the plants grow, they can be gradually enriched. To the late growth period, it can generally be enriched to 30% to 40%. When cooking vegetables, it is necessary to know how to identify which fertilizer is lacking in vegetables.

Third, see the food and fertilizer. The leguminous rhizobia have nitrogen fixation, require less nitrogen, and require more phosphorus; root vegetables and yams need more potassium; leafy vegetables only need more nitrogen; fruits and vegetables are based on sufficient nitrogen fertilizer. Need to use phosphorus and potash fertilizers. Soil fertilization: different soil quality, fertilization methods are not the same. The light loam soil pellet structure has good fertilizer and fertilizer performance, and can be applied and reused. The sandy loam was used less frequently to prevent fertilizer waste. At present, many vegetable farmers neglect farmyard manure and phosphorus and potash fertilizers, leading to imbalances in the nutritional ratio of vegetables and should be improved in time.

 Peeled Black Garlic is  peel them first, and then  fermentation,It's easy to eat.

We know that garlic itself is a very good health food, while the role of black garlic is really amazing. For diabetes, hypertension, high cholesterol, cancer prevention and treatment have a very significant effect.

Once you have peeled the clove it is ready to eat.Black Garlic

should have 24 months shelf life if stored in the correct conditions.

Peeled Black Garlic

Peeled Black Garlic,Peeled Fermented Black Garlic,Fresh Peeled Black Garlic,Organic Peeled Black Garlic

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