How to toss the flesh with the right posture

A few days ago, a good friend took his wife and children to hang out in my greenhouse. In the process of shopping, he may have taken a fancy to my small group, so he picked it up and held it in his hand all the time.

When I saw it, I immediately grabbed it and said to him, "the root system of this potted flower is dead. I haven't had time to operate on her for a long time, and you can't keep it alive even if you take it back."

Of course he doesn't. So I dismembered the pot of meat under the gaze of several pairs of eyes and a mobile phone.

On the surface of this pot of meat, the outer leaves are slightly short of water, there are not many withered leaves, and there are many withered air roots close to the soil surface. Carrying the meat can smoothly lift the flowerpot. Although the overall performance is not very energetic, but it seems to be able to score a passing grade.

When I poured out the meat, I found that some of the air roots at the bottom were still alive, and some of them grew white root tips. This seems to show that the meat is still alive. However, this still does not change my belief in trimming the roots and turning the pot.

Pull the meat out of the flowerpot. Sure enough, a lot of roots were torn off by me. This shows that these developed roots have indeed withered and died.

Although these exfoliated roots are well developed, they are obviously already dead.

If you pull again, you will find that the thicker main root can also be torn off by the root. It seems that it is not only that the root system withered and needs to be turned over, but this situation must be cut.

Clean up all the roots and prepare for surgery.

For this kind of thick pole, this kind of machete is the most suitable. NO, this is not scissors, this is a chopper. The part I pointed to is the blade, and there is no blade on the other side, which is flat, which is equivalent to the function of the chopping block. This knife has been with me for more than 2 years. It is of good quality and can be brushed with a chopped head.

All the roots are useless, so let's just start the operation on the trunk.

The color of the cut rod is not satisfactory, although it is not completely black, but this is a typical long-term loss of vitality tissue color. Basically, such poles can not be expected to produce new roots.

Break off a lateral bud and you can see the place where the lateral bud connects with the trunk. The color of the wound is dark and lacks the vibrant white color of fresh tissue. Looks like we need to keep cutting.

It's always been a sickly color. All seven lateral buds failed, and almost three loops of leaves were broken off, which led to a passing score.

Let's take another family photo and take a look at the change in the color of the pole.

The rest of the small head, the pole is still 1 centimeter. Leave it in the air. According to the formula of root drying, it is safe to dry this little head for 10 days before planting it.

Well, the beheading is over, and none of the lateral buds have been saved, leaving only a bunch of small single heads. But the end result is good, meat escaped the fate of death, and finally became more.

Before getting rid of the soil, this meat can lift a basin and even see a small number of new roots, which is supposed to get a passing score, but why did I not hesitate to cut it? What's my reason? Let's sum it up.

I have been watching this meat for more than 3 weeks, and at this stage, I also pay attention to increasing the amount of water, but this meat is not only unchanged, but even shows signs of becoming darker and dumber.

That's what meat is all about. We provide water and an environment for her to grow. If I'm sure I haven't done anything wrong, there must be something wrong with her.

When tidying up the roots, if you do not examine them carefully, the main roots still look strong, but with a little effort, the main roots will be cut off from the place where they grow, indicating that although these roots are still alive, they are barely alive. it can no longer transfer water upward. A small number of new roots are just the self-struggle of the root system, which has nothing to do with the meat above.

When you cut the first knife, the standard must be high. When many flower friends are beheaded, because there is no control, they always feel that this kind of organization can get by, and in order to keep the lateral buds from falling, they reluctantly take root with the inactive organization. Naturally, such an organization without vitality can not take root and succeed.

Comparing the slices of all the stems, you can see from the color that the tissue is getting fresher and fresher.

This is what I want to say today: we should find the hidden danger of the problem as soon as possible through observation, and then give the meat a period of time to recover, during this period of time to ensure that there are no omissions in our maintenance, and if there is still no progress, then make a decisive move.

The above is my share today. I hope it will be helpful to all of you.