MySheen

Planting skills: Jasmine cuttage hydroponic culture method

Published: 2024-11-22 Author: mysheen
Last Updated: 2024/11/22, Jasmine flowers can be hydroponically rooted, first choose a culture flask, add water 2 to 3 centimeters deep, then select strong branches, remove the bottom leaves, and leave 2 to 4 leaves at the top. Then insert it into the bottle when the light, temperature and ventilation are appropriate.

Jasmine flowers can be hydroponically rooted, first choose a culture flask, add water 2 to 3 centimeters deep, then select strong branches, remove the bottom leaves, and leave 2 to 4 leaves at the top. After that, when the light, temperature and ventilation are appropriate, insert it into the bottle and wait for it to take root. The following are jasmine culture techniques: Jasmine cutting hydroponic culture method.

First, prepare equipment

Prepare a transparent bottle, which can be a soda bottle or a glass bottle. Wash the bottle and add 2-3 cm of water. The bottle must be transparent so that the jasmine branches can see the light.

2. Pruning branches

Prune branches about 7-9 cm long, the best after blooming, remove the bottom leaves, leaving only 2-4 leaves on the top. The fewer leaves, the more they can meet the nutrient needs of the branches when they take root.

Third, the cuttings insert water.

Cutting can be done at any time, but it is recommended to be carried out from April to June, because this time is the most suitable for plant hydroponic cuttings. If properly maintained, it can take root in 2-3 weeks. At ordinary times, we must pay attention to controlling the amount of water, neither too much nor too little.

IV. Transfer hydroponics

After the branches take root, you can transplant hydroponic culture, prepare a suitable flowerpot, submerge the root system at a depth of about 2 + 3 into the water, and leave the rest of the root system in the air for breathing. At ordinary times, an appropriate amount of nutrient solution can be added during maintenance to make it grow better.

 
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