The most important thing to do is to sun more. In addition to shade in summer, sun is needed in spring and autumn. The longer the sun is, the better. It's better to spend more than 8 hours in the sun. It's not through the glass, but directly through the outdoor sun. The glass doesn't work because it blocks a lot of ultraviolet rays.
Of course, if you don't have an open-air farming environment, put it in the place with the strongest light and the longest time in your home, and bask in the sun! Bask in! Bask in! There are some meat with fragrance, and the fragrance can only be found after drying! The longer the sun shines, the stronger the fragrance will be!
1. In summer, the sun is too strong to be exposed outdoors. It needs to be shaded or moved indoors.
2. In winter, when the outdoor temperature is lower than - 3 ℃, it is not allowed to dry the basin soil outdoors, which is easy to be frostbitten.
A lot of people think that watering can make meat fat. In fact, it's not like this. More water will only make meat go straight to the top. In this way, it will fall away. It's not like more water can make meat fat. Only after controlling water, can meat have the concept of water shortage. After a long time, meat will use its own leaves to store water, and the leaves will slowly grow fat.
But it can't be too dry. If it's too dry, the leaves will shrivel, so the watering must be well controlled! In addition to the meat in the slow root state just on the pot, when the root system has grown well, it is generally enough to water 1-2 times a month in the growing season, every time thoroughly! Water in the morning or in the evening!
1. In summer, if you want to raise more meat, you must control the water. Don't water too much with your hands. It's stuffy and hot in summer. After a thunderstorm, it's the sun. Not only are the leaves covered with water drops, they will burn when they are exposed to the sun, but also the moist soil is stuffy and hot. The root system can't stand it. It's very easy to black rot, so in summer, you should cover your skin with flesh, cut off water, and be careful not to get wet and water. I only watered twice in three months this summer, and none of them died.
2. In winter, we should also reduce watering. Basically, once a month. Winter is the same, once a month, a small amount of water each time! Water at noon with the sun. Keep the water temperature close to the room temperature. Otherwise, the root system can't stand it! Do not water below 5 degrees, and keep the basin soil dry above - 3 degrees. In the south, you can spend the winter outdoors! The premise is to keep the basin soil dry, otherwise the basin soil will freeze and frostbite when it is wet!
The soil with more meat must be breathable, and have a certain function of water conservation, of course, there must be nutrition, which can provide more meat nutrients. Professional players can use the following soil: the top is hematite or rainbow stone pavement, and the bottom is peat 40% + particle 50% (hematite, deer marsh soil, rainbow stone, vermiculite, rice wheat stone, etc) + vegetation ash 10%.
< p > because the root system is relatively strong, it can be cultured with full granular soil!
1. The peat proportion needed by the young seedlings is more, because the water storage capacity of the young seedlings is weak, and the old piles can have more particles, so the plant type is better to maintain!
2. The growth of plants can be directly proportional to the proportion of particles. The larger the plants are, the more particles can be added! So is watering! Seedlings can not control water!
Temperature difference is also a very important reason for the appearance of beautiful colors. In spring and autumn, if the temperature difference between the morning and evening outside exceeds 15 ℃, the whole pot of meat will change color in less than three days. Of course, it depends on the weather, unless there are special conditions at home for temperature control.
Some methods of artificial temperature control are basically not mature, so it's better to do less tossing. If you do well in the front, your meat will not be ugly.
Pass on the secret of raising meat! If you can't raise them, I'm going to fart!
