gasper_lyakurwa
Member
- Aug 14, 2014
- 11
- 3
Kumbe kitunguu saumu kinalipa hivi
Kumbe kitunguu saumu kinalipa hivi
- Thread starter Red Giant
- Start date
Mkuu na Mimi ntumie via braysonmlemwa@gmail.com
gasper_lyakurwa
Member
- Aug 14, 2014
- 11
- 3
Si kwenye email kuna sehem ya ku attach document? kwa huku Jf sioni ila ukifungua email yako unaweza attach na kutuma
Bavaria
JF-Expert Member
- Jun 14, 2011
- 53,092
- 53,496
Bavaria
JF-Expert Member
- Jun 14, 2011
- 53,092
- 53,496
Kubwa sana?
255mkombozi
Senior Member
- Apr 25, 2013
- 106
- 13
Gagurito
JF-Expert Member
- Feb 11, 2011
- 5,600
- 806
Matege nafatilia somo japo kuna maswali yangu hapo juu hayajajibiwa vizuri.
Last edited by a moderator:
simingori memeni
Member
- Apr 1, 2015
- 10
- 2
Nawezaje kupata mbegu nzuri na kwa heka moja nitaitaji mbegu kiasi gani nijibu
Ndugu yangu navitataman sana
Ndugu yangu navitataman sana
Red Giant
JF-Expert Member
- Mar 9, 2012
- 15,657
- 20,967
- Thread starter
- #37
simingori memeni,
Mkuu kupanda unapanda vile vipande vipande baada ya kukitawanyisha unachagua vipeke vikubwa viikubwa na kupanda. Sema inabidi upate aina nzuri. kuna aina zifuatazo.
5. Cultivars
The selection of the cultivar should take into consideration several different
factors and characteristics, some of which include the adaptability of the cultivar
to the climate of the growing area, the market demand of the particular
cultivar and the resistance or tolerance of the cultivar to various diseases and
pests.There are actually many different cultivar strains of garlic. They may
differ in taste, length of storage, colour, size, number of cloves per bulb, hardiness,
and suitability for cooking. Some even store longer, some are more
gourmets in flavour, and some mature earlier and others later.
3
There are five basic types of garlic from which cultivars can be derived or classified:
5.1 Artichoke
Artichoke types were named after artichoke plants because their heads are
characterised by layers of overlapping cloves, which look similar to an actual
artichoke. Artichoke types are typically vigorous, productive and adaptable.
They are long storing and some of the easiest types to grow.
5.2 Silverskin
Silverskin garlic types need better soil than Artichoke garlic types and prefer
mild winter climates for best characteristics. Silverskin types are characterized
by tallish and sometimes pinkish cloves. They typically stored for about 8 to 10
months, the longest of any of the garlics. They are the best for braiding, but
are usually the most difficult to peel of all garlic.
5.3 Porcelain
This is one of the most impressive looking types of garlic which can be mistaken
for Elephant garlic. They are similar in that they both have very large
clove sizes, but Porcelains have a superior, rich flavour and are full-bodied.
Bulbs are smooth and symmetrical with snow white wrappers enclosing 4 to 8
off-white coloured cloves, often with rose-red or purple coloured stripes. This
type is easy to clean and can be stored longer than the other hardnecks.
5.4 Purple stripe
This type of garlic is most suitable for cooks who enjoy roasting since it maintains
its flavour well after being roasted. Purple stripe garlic types are characterized
by very attractive bulbs with beautiful purple lines and stripes, and they
usually have about 8 to 12 cloves per bulb. Their cloves are tall and elongated
with partial red-purple streaks over an off-white coloured background.
5.5 Rocambole
This is the most widely grown of the hardnecks. Characterised by rich flavour
that is highly sought by chefs. Bulb wrappers are often blotched with purple.
The cloves are brownish with varying reddish colours. There is about an average
of 6 to 11 cloves which are very easy to peel per bulb. This type has the
storage life that averages 3 to 4 months when well grown and well cured. The
stalks of this types has a different behaviour as compared to other types in
that, shortly after their stalks appear they coil into tight loops, and for this rea4
son they are also termed serpent garlics. They later lose their coils and the
stalks turn woody.
The five basic cultivars of garlic are further divided into softneck garlic and
hardneck garlic as follows:
1. Softneck garlic
Artichoke and Silverskin variety garlics are considered to be the softneck garlics
also known as the common garlics. Softneck garlic is primarily the one
found in most grocery stores.
2. Hardneck garlic
Porcelain, Purple Stripe, and Rocambole types are hardneck garlics. They are
considered to have more flavour and to be more gourmet tasting than softnecks.
However, hardnecks typically do not store as long as softnecks. The
picture of their differences is shown below:
Mkuu kupanda unapanda vile vipande vipande baada ya kukitawanyisha unachagua vipeke vikubwa viikubwa na kupanda. Sema inabidi upate aina nzuri. kuna aina zifuatazo.
5. Cultivars
The selection of the cultivar should take into consideration several different
factors and characteristics, some of which include the adaptability of the cultivar
to the climate of the growing area, the market demand of the particular
cultivar and the resistance or tolerance of the cultivar to various diseases and
pests.There are actually many different cultivar strains of garlic. They may
differ in taste, length of storage, colour, size, number of cloves per bulb, hardiness,
and suitability for cooking. Some even store longer, some are more
gourmets in flavour, and some mature earlier and others later.
3
There are five basic types of garlic from which cultivars can be derived or classified:
5.1 Artichoke
Artichoke types were named after artichoke plants because their heads are
characterised by layers of overlapping cloves, which look similar to an actual
artichoke. Artichoke types are typically vigorous, productive and adaptable.
They are long storing and some of the easiest types to grow.
5.2 Silverskin
Silverskin garlic types need better soil than Artichoke garlic types and prefer
mild winter climates for best characteristics. Silverskin types are characterized
by tallish and sometimes pinkish cloves. They typically stored for about 8 to 10
months, the longest of any of the garlics. They are the best for braiding, but
are usually the most difficult to peel of all garlic.
5.3 Porcelain
This is one of the most impressive looking types of garlic which can be mistaken
for Elephant garlic. They are similar in that they both have very large
clove sizes, but Porcelains have a superior, rich flavour and are full-bodied.
Bulbs are smooth and symmetrical with snow white wrappers enclosing 4 to 8
off-white coloured cloves, often with rose-red or purple coloured stripes. This
type is easy to clean and can be stored longer than the other hardnecks.
5.4 Purple stripe
This type of garlic is most suitable for cooks who enjoy roasting since it maintains
its flavour well after being roasted. Purple stripe garlic types are characterized
by very attractive bulbs with beautiful purple lines and stripes, and they
usually have about 8 to 12 cloves per bulb. Their cloves are tall and elongated
with partial red-purple streaks over an off-white coloured background.
5.5 Rocambole
This is the most widely grown of the hardnecks. Characterised by rich flavour
that is highly sought by chefs. Bulb wrappers are often blotched with purple.
The cloves are brownish with varying reddish colours. There is about an average
of 6 to 11 cloves which are very easy to peel per bulb. This type has the
storage life that averages 3 to 4 months when well grown and well cured. The
stalks of this types has a different behaviour as compared to other types in
that, shortly after their stalks appear they coil into tight loops, and for this rea4
son they are also termed serpent garlics. They later lose their coils and the
stalks turn woody.
The five basic cultivars of garlic are further divided into softneck garlic and
hardneck garlic as follows:
1. Softneck garlic
Artichoke and Silverskin variety garlics are considered to be the softneck garlics
also known as the common garlics. Softneck garlic is primarily the one
found in most grocery stores.
2. Hardneck garlic
Porcelain, Purple Stripe, and Rocambole types are hardneck garlics. They are
considered to have more flavour and to be more gourmet tasting than softnecks.
However, hardnecks typically do not store as long as softnecks. The
picture of their differences is shown below:
Mkuu unatumia simu au pc kuattach hiyo pdf kwa email?
Seriously nataka nifanye hii kilimo
Nina mashamba Singida ambapo kitunguu maji kinakubali, Je kitunguu swaumu kitakubali Singida
Na kama hakikubali naomba ushauri wapi kinafaa sana kulimwa
Singida kuna msimu mmoja tu wa nvua, masika unaoanza december, je ni muda gani mzuri wa kulima kitunguu swaumu kulingana na majira ya Singida
Nawasilisha
Nina mashamba Singida ambapo kitunguu maji kinakubali, Je kitunguu swaumu kitakubali Singida
Na kama hakikubali naomba ushauri wapi kinafaa sana kulimwa
Singida kuna msimu mmoja tu wa nvua, masika unaoanza december, je ni muda gani mzuri wa kulima kitunguu swaumu kulingana na majira ya Singida
Nawasilisha
