Vegetable Seeds

Vegetable Seeds............

A grain is more sleeping undeveloped plant. It contains usually its own food supply and by a seed bowl is protected. The seed carries the genetic material of its two parents and steers the maximum quality and performance of the developed plant. Good vegetable seeds are cleanly, free from diseases and capable of surviving and produce typical plants of the sort. They must take only care of few things over vegetable seeds. Diseases: Vegetable seeds should epidemic-free. Some diseases are on the seed bowl, as black rot is accomplished by Kohl and steered can by seeds treatment. Other diseases, like blacknesses, are accomplished within the seeds of Kohl and Blumenkohl and can be controlled rather well with warm water treatment. Vitalität: Vegetable seeds should enough vitality to produce in order to germinate, result from the ground and the plant. Good conditions are important, since a partial stand, in wasted storage location. Across sowing expensive operation leads to a thinning out, or frequently, reduced yields because of overstocking. Water: Vegetable seeds need water, in order to germinate. They can be divided in five groups, depending on how the seeds need much water, in order to germinate. It is important to recognize that this needs the quantity of water, in order to produce the harvest. The germ rate is faster with higher moisture content than in the minimum. The quantity of the water in the ground is enough from field capacity the permanent withered percentage. Field is the maximum quantity of water your ground will hold. Each additional water discharge from the ground. Planting depth and prices: Vegetable seeds should be planted in a depth by for instance the quadruple of the diameter that seeds. This rule or the special depth must be used with caution. In wet weather or heavy grounds should become planted generally flatter seeds. With dry weather or light and sandigen grounds seeds should become planted more deeply. Some small seeds such as tomatoes, Paprika, Auberginen and slowly germinate and into the garden as transplants are often implanted. wet and drying seed seed: The different methods of the processing most frequent vegetable seeds are divided in two categories. Wet Seeds: Squash, cucumbers, melons and tomatoes. In most cases these cultures must by a fermentation process the fact that they burn all samenbürtige diseases as well as prepares it for the storage helps. This process is a general for all these cultures, after a few preparing steps was undertaken. Both summers Zucchini and cucumbers must be left on the plant longer as normally; once fetched, they have many more to mature seeds, if from left inward four minutes sit eight weeks ago before fermentiert. Winter Squash can be fetched with the normal time and becomes best in several months, before it processed. Cucumbers should remain at the plant, until Skins begin to turn orange and folds a little. Tomatoes should mature as mash if possible - not for the point of the rot, but a little over the point, where you want it would eat, them. After the Kürbis, cucumbers and tomatoes have this point reached, the procedure of the extraction of the seeds becomes essentially identical. Dry seeds: Beans, peas, corn, salad, most flowers, radishes and bulbs. These become simply left on the plant as for a long time as possible drying. Some seasons are so damp that your Same becomes red, if not harvested, before it is completely drying. The seeds become always its last bits of information from that master plant at the end, thus, if they must be pulled, pull you the entire plant with the seeds still in such a way that they mature as much as possible fastened.