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deliciosa correct cutting steps, how to maintain after cutting?

Lydia Rodarte-Quayle
2020-11-16 11:23:35
It is a purslane plant, without any toxin. Whether it is the juice in the plant body or the odor emitted during flowering, it is safe and can be safely maintained. It can not only be planted on the ground, but also be managed by potted plants and placed indoors. Usually it is green, such as flowering color, the number of flowers, flowering and long, highly ornamental, can decorate the home, beautify the environment, to provide us with a better living atmosphere.

1. Correct cutting steps

1. Time selection: For cuttage of Monstera bambusa, it is better to select the appropriate time in spring and autumn, the climate is more suitable in these two periods, the temperature can be maintained at about 20 degrees, and the survival rate after cuttage is relatively high.The rest of the time can also be, but pay attention to the control of the surrounding temperature.

2. Cutting the cuttings: Select a robust Monstera bambusa plant, cut off the robust branches from the top, and then divide them into several sections, each section should have two nodes, keep the aerial roots, and remove the excessive leaves.After cutting down, it can not be cut immediately, but can be put on the side to dry.

3. Preparation of matrix: The matrix for cuttage is mainly breathable, loose and breathable, which can be prepared with fine sand, vermiculite, peat soil and perlite, so that the prepared matrix can meet the requirements of cuttage.After preparation, disinfection and sterilization are carried out to remove bacteria and eggs inside.

4, perform cuttage, namely inserting that branch into the substrate, wherein the thin end of the branch is upward, and the root end of the branch is downward.

2. Post-insertion curing

After cutting, water the soil thoroughly to maintain good moisture, keep the soil in a moist state, and ensure a good temperature around it, so that it can take root and sprout after a period of time.

Turtle Back Bamboo

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