The most complete watering method for succulent plants

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Picture and text: curator

In the messages received by the curator, how to water, when can definitely be watered into the top three, some meat friends do not know when to water, after two days to take a few pictures to ask the curator: should I water? This kind of question gives the curator a headache.

Different regions, different temperatures, different humidity, different light, different varieties, different ventilation conditions, different seasons, and different watering habits. The time and method of watering under these conditions are bound to be different. Here, the curator will only talk about his own little feelings.

First of all, to water the meat, you must first remember the time of the last watering, which is an important parameter, because the interval between watering meat is very long, you can't last water it two days ago, water it again today, and then don't give the meat a drop of water for ten and a half days and a half months, so the interval is very important.

Secondly, priority should be given to the vigorous growth of meat, the vital activities of meat are not without the intervention of water, and it consumes water significantly faster than other meats, once it is found that the lowest meat leaves begin to become thinner, it means that the meat should be watered, but do not forget to look at the watering interval, if it is not long after watering, it should not be the problem of water shortage.

There is to consider the light, temperature and so on, if you want the meat to grow well, only water is not enough, and the amount of moisture should be directly related to temperature and ventilation, only to achieve a balanced state, meat will grow healthier. Is it like the water consumption of meat on cloudy and sunny days? Of course not! A week of moisture on a sunny day is enough to maintain the moisture of the meat for nearly half a month on a cloudy day. The same is true in summer and winter, and temperature can also affect the life activities of meat.

Generally speaking, we know that watering is much less in summer and winter, for the simple reason that it is easy to freeze in winter, and hibernating meat needs very little water in winter. the curator saw the detailed schedule marked by meat-raising celebrities in South Korea. some of the watering intervals are even more than a month.

Summer is too hot and easy to rot, so watering should be careful to avoid the hottest time at noon. If you have good ventilation and the temperature is only about 30 degrees, watering can be appropriate and casual.

Watering in spring and autumn can be more appropriate. In these two seasons, it is easy for meat to take root, and proper moisture is conducive to rapid rooting and growth. The curator is completely exposed in spring, and once watered for a period of about four days without rain in two weeks, it will be thoroughly watered. However, it should be noted that there are many varieties of water, and it is easy to grow apprentices at this time of year.

The curator can say most of the theory, because there is no unified standard for watering itself. if someone says, "one water every ten days, don't care about the rest!" That's what's worrying! As the saying goes, "watering for three years", what the curator can provide is reference data, and the rest is for meat friends to sum up experience according to their own situation!

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