Succulent meat in summer, first grow roots and wait for gorgeous turn around.

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Thanks to the author [Wolf Yuequan] for his original contribution and sharing.

Editor: encyclopedia

Coordinates: Weishan, Dali, Yunnan

Leave one's sorrow

Leave one's sorrow

Li Yuanjie

00:00/04:08

Meat raising has had the honor to meet many meat friends from all over the world over the years, and it is precisely because of your help and support that Uncle Wolf can raise more and more, and become more and more refined. This is my second contribution since raising meat, just for my friends in the circle and those who don't know each other but also love succulent plants.

May, early summer. In a season that meat farmers are most afraid of, how to spend the summer safely is the biggest headache for everyone. Many meat friends are concerned about "how to spend the summer?" What should we pay attention to in summer? " . First of all, what I want to tell you is that different locations, different climates and different planting environments require different planting methods. Don't go step by step. I'm not a great god, and I don't know much about it. I'm just taking advantage of geography. What I'm talking about below is just experience. It only belongs to communication. It doesn't mean it's completely correct.

All kinds of succulent summer should pay attention to the problem that there are many posts in any search, I will not say more, but what I want to say here today is the most important point-root cultivation. If you want to spend the summer, you must first raise good roots. Only with healthy roots can you spend the summer safely. Many friends buy meat in winter and spring. When they buy meat, they are first attracted by the beautiful state of succulent plants. After a good meat tree is in good condition, cool its roots and look at its beautiful color with a special good soil.

"well, a week has passed, and it's getting redder and prettier. That's great. In the past month, the color is still very red and beautiful. " Everyone hopes to be more and more red and beautiful. But have you ever thought about it? Did it take the basin of this beautiful meat? If you think you've taken the pot, I want to say to you, "Honey, don't be happy too soon." In my opinion, the serving basin must grow new leaves or lose color, that is the serving basin, because it grows new roots, the new roots are absorbing water and nutrients needed for growth, so your meat will send new leaves and lose color. This is called the serving basin.

Therefore, I think that for a delicious meat bought in winter and spring, the first thing we should do is not to keep its beauty, but to keep its roots, so that it can really serve the basin, even if the color falls back to the ugliest green. Only in this way can we let it have a healthy and developed root system in our hands, so that it can breathe freely in the soil in the hot summer, so as not to suffocate black rot and die. When autumn comes, we will start to control the water, wait for it to change magnificently again in winter, and return to the most beautiful state when we bought it.

"remember, grow meat and root first."

When I received the newly bought meat, my habit of growing meat is:

The first step is to fix the roots: just pick the roots that can be easily broken by hand. You don't need to trim too much. The roots that can be picked hard are all healthy and do not need to be trimmed.

The second step, bubble root: use rooting drugs, fungicides with water, the concentration is not too high, soak for about 15-30 minutes.

The third step is to cool the roots: cool and dry the soaked roots, remember to dry them, not to dry them in the sun.

The fourth step is to put it into the basin: use the potion just mixed with bubble roots, sprinkle the soil that breeds meat, spread a layer of ceramsite (which can be Maifan stone, volcanic stone and other breathable pebbles) on the bottom of the basin, and then release the soil to grow meat.

After planting, the meat should be kept in a cool and ventilated place, not in a place directly exposed to the sun, soaked in water 7-10 days later, and then placed in a ventilated place exposed to the sun. It will not be considered a basin until new leaves, new roots and discoloration are grown. The time of taking the basin depends on the geographical location, climate and variety.

The above is my personal view on the importance of cultivating roots. It does not represent everyone's point of view. It is for reference only. The following is the time of the editor's release of poison, are their own open-air breeding succulent status map, hope to bring motivation to everyone, thank you for watching.

Green peach: this green peach may have been seen by many people, the best, well-deserved. The first picture is a picture of me when I put it in the pot. Later, I found that one of the branches was a little soft. I immediately cut off the roots from the very part, and then grew into figure 2, and then I grew into figure 3 for 3 years.

Blu-ray: both pictures are the same, in different states. This basin of Blu-ray looks familiar to everyone, and it is also the best of the best.

The mage department of Rose State:

The varieties are not introduced one by one, they are all purple cashmere, and the roses are raised after shameful decoration.

Into the basin map

The current state diagram

This pile looks good.

A picture shortly after it was put into the basin.

State diagram

Jade Bing: I described her as "this ice is better than Fan Bingbing."

Ou Zi: one of the most worthy varieties among the mages, the picture is one affixed, but the second is not.

The mantra mage disguised

Carnival

Thick leaves are shameful

Halloween

Brilliant

Incense burner refurbishment

Lily Lily

Red, Doris, it's called a lot of things.

Esmeralda: this breed is a variety with a big difference between out-of-state and no-state. Maybe that's why it's expensive. I don't have the ability to raise a full state. It's not very good-looking.

Prom red dress

Su-yeon

Xiuyan decorated

Nana Hook

Ice and fire? Uncertain

White chrysanthemum

Purple heart

Skirt bird affix, first love affix, these two varieties I seem to be blurred by many sellers

Ivory cheese

Chunmeng: figure 1, upper basin map, figure 2, current situation. It takes 3 years

Asian American peach egg

Female brocade

Money-absorbing tree

Golden champagne hybrid: I think it's a hybrid, impure, but good-looking.

Joey affixed

Thick leaf (pill leaf) Jin Kuang Xing: this is my favorite variety, which is different from the ordinary one. The leaves are thick and thick, and there are gray-black fluff on the pole.

Light bulb

Ping-pong Funiang

Jade of the Rainbow

Villain sacrifice

Pansy tricolor

Light snow

Maruyeji Qiuli

Colored crayon

Red plum

Adenium obesum

Mountain rose

I appreciate the ball department, and I'm just a novice.

All right, that's all. I'll give it to you later when I have time. I wish you all a safe summer!

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