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Thanks to the author [Woo Sha Garden] for the original exclusive license sharing
Editor's arrangement: Wikipedia Jun
Watering meat is a bit difficult, so many flower lovers will ask me how I usually water it.
Of course, this question is not difficult to answer, but I always worry that if I do not make clear the thinking and motivation behind my watering habits, it may lead to flower lovers blindly following my method, which will backfire.
So today I will talk about my approach and the thinking behind it for your reference.
First of all, talk about my watering habits, it may be a little scary to say it, on sunny days, I water the meat almost every day, only in the rainy day or the air humidity is particularly large, I will be separated by a day or two.
For flower lovers who are accustomed to seeing dry and wet and dry watering, such watering habits are undoubtedly weird and incorrect, but why should I insist on doing this? You can listen to my reasoning.
When I first started making greenhouses, of course, I was also dry and watered. Because each watering is very thorough, even in the sun is very large and dry weather, the frequency of watering is not too high, about once a week is enough. If the weather is bad, the watering time may even be extended to 2 weeks.
If you are raising meat at home, there is certainly no problem in doing so. But if you are a seller of meat, this watering is a problem. There are always a few days a week when the humidity of the potting soil is very large. Although I have used granular soil, the potting soil that has just been watered is still a wet mud ball, and at this time, the soil is also very harmful to the root system of meat. If a flower friend photographs meat during this time period, I have to spend a long time helping her dry the roots. I also have to constantly explain why I have not shipped the root for so long. Because many novice flower lovers can't understand this problem.
Spending a long time drying roots isn't the only trouble I've had. Soon, another trouble came.
Flower lovers who know me well know that I like intensive breeding, that is, using small flower pots that can hold the palm of my hand to raise meat. It's a habit I've developed when I've been raising meat on my own windowsill.
But in the greenhouse, it suddenly became difficult.
Because the general greenhouses are used in very standardized flower pots to raise meat (such as the most common 7 cm small black square), at least in the same area, the specifications of the pots can be completely consistent. Not only are the pots exactly the same, but the soil composition used in the pots is exactly the same. In this way, the speed at which the potting soil dries is not much different.
But my situation here is not very different. Pots vary in size, and the rate at which the soil dries varies widely. Some meat has just been potted and needs moist soil, and some meat has already been potted, and the root system is strong. If you treat these meats differently, it will be an incomparably huge amount of work. If they are not treated differently, then it may end up drying to death, wet water or even black rot.
I believe that many flower lovers with relatively large meat scales are facing the same problem as me - how to manage these pots of different sizes?
These questions have bothered me for a long time. Until one day, a documentary about the Sonora Desert inspired me. The Sonora Desert receives very little rain during the dry season, but it has a large temperature difference between day and night, and many plants rely on a pitifully small amount of condensed morning dew in the morning.
Our carnivorous environment lacks the large temperature difference of the Sonora Desert, and may not have the conditions to condense the morning dew, but we can simulate the morning dew by spraying water.
In this way, we have a way to keep the potting soil in a slightly damp but low humid state through frequent and small watering. Moreover, whether it is a large pot or a small pot, it can be operated in the same way, so that there is no need to worry about the meat in the small pot will be dried up because the water evaporates too quickly.
As a result, I successfully realized the legendary fluvo-a-tide meat method.
Under the management of this watering method, no pot of meat will have a particularly wet or particularly dry soil, and the humidity of the pot soil is relatively constant. In this way, it is easier to remove the meat at any time, and then within an hour or two, the work of drying the roots can be completed, and the meat can be mailed out.
An added benefit is that the air humidity in the greenhouse is relatively constant. Mold outbreaks do not occur due to heavy watering and being in a state of high humidity.
That's how I currently water in greenhouses.
Some flower lovers may worry that if the pot soil is always a tidal soil, can the meat still be fattened?
In order to make meat fat, you must have three elements:
First: moderate water shortage.
Lack of water is like a nervous feeling that you always feel that you have no money. Whether you really run out of money or not, this tension can drive you to the urge to save. Let you save as much money as you can.
The same fluvo-aquic soil raises meat, but the soil moisture is different, and the effect is also different. The level of humidity I tried to control was that the soil felt cool in my hands, but there was no humidity.
If you continue to use money as an example, it is to make sure that you always have money in your pocket that can afford to buy a bag of instant noodles, but if the price of instant noodles increases, or if I forget to give you money after the next meal, you will have to go hungry. This is still quite nerve-wracking.
Second: There must be water.
Lack of water alone is certainly not enough, because if there is a real shortage of water, the meat will definitely become thinner. Therefore, in order to make the meat not really thin due to lack of water, it is necessary to prepare snacks for the meat.
If you or a friend around you has experienced weight loss failure, this one can be translated as: have a snack.
Once you start dieting to lose weight, it can lead to a situation where you are severely under-calorie-eating. At this time, as soon as you see a snack, basically your eyes are green, and you grab it and eat it quickly. As a result, dieters who regularly snack lose weight, which is the truth.
There is always a little moisture in the tidal soil, just like the chocolate hidden in your bag, eat a little at any time, and the meat will be fat.
Third: the root system should be developed.
As the saying goes, good teeth, hey, good appetite, eat ma ma fragrant, body double stick... Just lack of water and snacks is not enough. If the teeth are not good, there are snacks that cannot be eaten, which is the role of the developed root system of meat and meat.
When rooting meat or helping meat to serve pots, we all know to try to maintain a slightly moist soil, such an environment is both breathable and watery, which is most conducive to the growth of the root system of meat.
In environments where it is too dry, meat is not easy to grow roots, and new roots that may grow will wilt because they are too dry.
The root system of the meat in the environment that is too wet is not breathable, and it is not conducive to growth and water absorption. Do you think that when panting is a problem, will you still think about eating a snack?
Therefore, fluvo-aquic meat is completely in line with the above three principles of fattening meat, which is a watering method that can be used for a long time.
I believe that after reading this article, some flower lovers may have eagerly tried to change their usual dry watering to fluvo-aquic soil for meat. Then I will say a few more words about the disadvantages of raising meat in the soil, and persuade everyone.
1, this is a very laborious watering method, after all, you have to stare at these meats every day, compared to dry and thorough, the workload is still a lot larger. So unless you're idle, or eat by raising meat like me, it's just a matter of understanding the principle, and it's not easy to implement.
2, in fact, spraying water every day sounds simple, but the actual control is still a matter of watering for three years. Because you have no idea if the water you're spraying is enough, whether it's too dry or too wet. You may want to ask: How can you know? Hey, I don't actually know, but I'm degreasing the meat every day, and I have the conditions to keep pouring the meat out to touch the soil moisture, and then adjust my watering and accumulate experience. If you want to do what I do, you need to prepare some empty pots, load the soil, water it together, and often pour it out to see, which can be achieved, but it must be another trouble, right.
3, the process of spraying water every day is actually not a uniform spray of water, or to lack more water, more water a little less, this thing is a bit of a feeling of experience, and dry through the same, there is no foolish solution, you need to slowly grind with meat.
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