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Submission date: April 14, 2018

Editor: encyclopedia

Coordinates: Guilin, Guangxi

I wanted to write an article about meat before the Spring Festival, but I have been putting it off until now. Luckily, it was finally written. One of the reasons for writing this article is to show your achievements and show off. One is to give beginners confidence. As long as they are patient, confident and pay attention to the methods, even novices can grow delicious meat, at least, in my heart, they are all beautiful!

I first came into contact with succulent plants three years ago. At that time, we seldom had succulent plants here. When we were looking for flowers in a florist, the shopkeeper said that it was good, but there was no need to control it. After that, he handed me a pot of Thousand bergamot. I thought it looked good at that time, so I bought it. To tell you the truth, I forgot my name when I got home. I only remember that the shopkeeper said to water it once every ten days and a half months. At that time, it was basically watered once a week and grew very well. later, there were a lot of white powder. I didn't care about it at that time, but now I know that it is a scale bug, and its final fate is, of course, dead. Since then, there has not been too much meat, and the lilies and Cymbidium also died because of the rotten roots.

In 2016, my girlfriend began to grow several pots of meat to her liking, and I also bought some pots for her. But at that time, I was not fascinated by it. When my girlfriend pointed to the Chihuahua and said it was good-looking, I still thought that the rosette-shaped meat was not attractive. It was all like that. Then something happened that changed my attitude. My girlfriend's son was not very long with lotus, until once we saw the florist's son holding the moss in the pot. We realized that maybe it would grow well if we let it eat Rain Water dew outside, so she decided to keep her son in my house. In this way, the basin with lotus flower soon burst.

Compare the picture:

Later, I changed its ramet and sent a lot of offspring, some of which were given away. Since then, I also have some interest in meat, coupled with my girlfriend's succulent state is not good or died, I began to understand meat, began to learn how to raise meat, and followed the encyclopedia. When it comes to officially entering the pit, it was the first batch of meat bought online in June 2017. coincidentally, it happened to be Greater Heat on June 22nd. As a novice who has never planted any succulent plants, isn't it brave to buy meat at this time? Haha, the reality is also very cruel, please look at the open-box picture:

This is only part of the water, because I have read a lot of articles in the encyclopedia, and I am psychologically prepared for this situation, so I buy some small general goods, so I won't be too distressed even if I really lose it.

After tossing about for a period of time, the second batch of goods arrived, and the temperature when this batch was obtained was even higher than that of Greater Heat, not to mention that the meat could not stand it. I did not know how much sweat I had shed in order to grow these meat, and I quite admired myself.

After negotiating with the customer service, I did not give up the meat that had begun to melt, but began to plant them according to the steps of root trimming, disinfection, drying and potting, and then watched them every day and waited for them to become beautiful. this really requires patience and love. Experienced heat, water, black rot, scale insects, sunburn, frostbite, potion burns, from a small white gradually began to have some understanding of succulent. Fortunately, I insist on waiting for them to change their appearance in 2017 and, more importantly, to turn their girlfriends into wives. Haha, it is quite a sense of achievement to think about it. Without saying much, let's take a look at the comparison picture. (experience is at the end of the article.)

Peach 1 was given away before it was fully grown (in fact, I couldn't tell the difference between a peach and a Chihuahua. When I bought it, the buyer said it was a peach.)

Peach 2

Peach 3

From another angle, it's like jade.

So, is it an earth-shaking change? Keep looking, although I can't tell it apart, but this seems to be Jiwa lotus.

The rainbow jade below was originally straight, but after drying the roots for three or four days, it turned into a bending monster.

After the baptism of time, it has become an enchanting beauty again.

Buy back the purple music that turns the leaves into water.

The leaves are very thick and the color is good.

Ruby

The jewel of safflower

Debbie, the name of a beautiful woman, but what about a beautiful woman?

Here comes the beautiful woman.

Ice plum, how messy it is

Although there is no color, but now it is stylish.

The mud changed in spring, and it became brighter in the sun.

Red young lotus, green, and her head was broken.

Change the basin, instantly tall and tall, isn't it?

Crispy duck

Strawberry curly

Now it's shrunk into steamed buns, and the big head in the middle is split.

Alan, you look thin.

Now it's very fat, almost the color of peach eggs, but is it warmer than peach eggs?

Tapestry, originally a long leaf

Now the length of the leaf is not half as long as it used to be, and the head burst at the bottom.

Mrs. Rose.

Now it's graceful.

Snow area, cracked thumb basin

Now it's shrunk to a handful.

Blue stone lotus

The head burst is stylish and slightly immortal.

Is this Blue Paris? The fate is relatively rough, after the discovery of black rot, the root was longitudinally removed half.

After changing the basin this spring, we can see that although the root wound is still obvious, the leaves are tight and in good condition.

Change the thumb basin.

Queen Sasha, her favorite breed.

Lady Fan

Flower Moon Night, when you buy it, it is said to be 12 centimeters in diameter, and there is really one quantity.

Now it's probably only seven centimeters in diameter, so don't just look at the diameter when you buy meat.

There are still a lot of comparative pictures. I don't know if there will be a space limit in the encyclopedia. Send so many first. If you publish it smoothly, you will write a second article. Send it next time!

Let's talk about my experience.

First of all, let's talk about the choice of initial varieties. As a novice, it is best to buy some general goods. The leather is not easy to die. If you die, you will not be too distressed. Also, if you buy something that is not in good condition, do not abandon it. If you rely on your own ability to raise it, you will have a great sense of achievement. If you look at your achievements, you will be immersed in them and get carried away, just like taking drugs. (although I haven't smoked it) (cover my face)

After entering the pit for more than half a year, there are now more than 100 pots in scale, and only about ten succulent plants died in my hands. Most of them died during the basin period, and two pots were not handled properly when I changed the pots. Raise succulent, I think the soil is very exquisite. On the other hand, the choice of soil should be coordinated with water, adjust measures to local conditions and adapt to the environment.

I began to raise meat in June 17, and kept it under the tin shed on the roof, and began to raise it at the end of October (I moved out once in September, but it took me a long time to recover from sunburn) in the tin shed because I couldn't get caught in the rain. So I use simple vegetable garden soil, simple peat, particles plus peat are good, because I can choose the amount of water and frequency. For the meat raised in the open, I use the method of peat soil and particles to mix the soil, and the particles are only made of Maifan stone, with a proportion of more than 60%. Why? Because of this good drainage, but also breathable, dewy meat will face continuous rainy weather, drainage must be good, my meat has experienced half a month of Rain Water continuous watering, there is no problem. But there are many particles, and the watering frequency is higher in windy and sunny weather. The principle of soil distribution is to be breathable without stagnant water.

With regard to watering, we should also improvise according to the weather. The temperature here is high in summer, and the water in the basin will soon dry out, so I will water it twice a week, and I will water it two or three times a week if it doesn't rain in other seasons. Looking at this, do some people ask, don't others say that they will water it once a week or once a month? There is a very important factor here. My meat is placed on the roof, the air is well ventilated, there are many particles of soil, and there is no stagnant water. except in spring, the water is basically dried up very quickly, while in spring, the basic meat begins to grow wildly, and I am not afraid of more water. In short, watering should be arranged flexibly according to the situation, and the principle is that there is no stagnant water in the basin and the root is not stuffy.

With regard to disinfection and sterilization, I have used too much carbendazim and chlorothalonil. When something happens, we should take measures to spray leaves with water and irrigate roots to prevent me from using potassium permanganate with water, which has no drug harm and can supplement potassium.

When it comes to killing insects, I mainly meet scale insects and red spiders. Killing scale, insect, protecting flower god, scale must be cured. Red spider used a lot of medicine did not work. Later, with the medicine given by my uncle, the concentration may be high, a lot of flesh leaves have been lost, but red spider also disappeared, so I do not know what kind of medicine it is, so I do not recommend it. It should be noted that insecticidal and germicidal are two different concepts, and the drugs used are completely different and should not be confused.

All right, leave a message and talk about it next time, ! (hope to publish it this time and next time)

Finally, let's take a look at my peach eggs and winter beauty.

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