You may find that meat may be withered and grow in vain due to low temperature and frostbite in winter and lack of light. When it warms up in spring, there is only half a life left.
At this time, don't lose confidence in your own meat. Remove the "cooked" leaves and dead leaves from the frostbite, move the meat from the room to the balcony, bask in the sun and get warm again, and you will be able to "make a comeback".
Spring is also an active time for insects. Scale insects, aphids and root powder scale insects are common pests in the multi meat culture.
At this time, we just need to move our hands and turn over the two sides of the fleshy leaves to see if there are black spots and white spots. Once it is found, we should immediately clean and needle it. In serious cases, we can use vinegar and water 1:1 solution to clean the meat.
The lack of sunshine in winter months, meat people need sunshine! How to dry and how long is it suitable?
Spring sunshine is not too strong, in the temperature of 15-20 degrees or so, meat can be put on the balcony. However, some areas such as Wuhan and other southern cities, especially in the high temperature, the meat people need shelter.
With the warm and humid climate in spring, it is not necessary to water the meat deliberately. Frequent watering will result in the phenomenon that the meat leaves become watery or grow in vain.
You can according to the specific situation of meat, about 5-10 days a time watering frequency, follow the seedling "a small number of times" into a plant "intermittent enough" old plant "one time watering" principle.
Spring is the best time for multi - meat cutting, no matter the growth is not good or vigorous meat can be re - cultivated.
The long and small meat can be dug out to clean up the redundant root system. The longer it will be after reloading into the flowerpot, the better
The head can be cut off from the long meat. The flower head, leaves and remaining stems can all continue to grow into meat.
