Parsley

© Louise Brodie
Vito ra xi science: Umbelliferae
Vito ra ntolovelo: Parsley

Ximilani xa Parsley xitumbuluke e dzongeni wa Europe nale North Africa. Namuntlha yi byariwa emisaveni hinkwayo leswaku kuta tshoveriwa matluka lawa ya tsakamaka na lawa yanga oma. Kuna tinxaka timbirhi letikulu ta parsley, matluka lawa yanga songana ya parsley (Crispum) lexi xinga ximilani lexinga tiyela nyana, xikan’we na lexi xi xawulaka swinene xa matluka yo phambarhala xa Italian parsley (Neapolitanum).

Nhlamuselo ya Ximilani

Ximilani xa parsley hi lexi byariwaka lembe rin’wana na rin’wana lexi humesaka matluka ya nuhelo, yo xawula no nantsweka eka lembe rosungula, loko yipfumeleriwa ku mila eka lembe leri landzelaka hilaha kungata huma mbewu. Ximilani lexi xina timintsu totiyela leti nantswekaka loko titshoveriwa eka lembe ra vumbirhi endzhaku kaloko ku tshoveriwe mbewu. Ximilani xa parsley ximila xitlhuma naku leha kuringana kwalomu ka 40 cm naswona xihumelerisa swirhabyani swohlaya swolala leswi humesaka matluka yotala.

Matluka ya rihlaza rovonikela lawa ya fanaka na scallop yo phambarhala ya Italian parsley ya vevuka naku lala naswona yatsakeriwa ngopfu hi vasweki votala. Matluka lawa yosongana ya parsley yatsindziyerile nyana kambe nawona ya nandziha kufana naswona yanga tirhisiwa kutisa nantswo eka swakudya xikan’we naku khavisa tani hileswi yatshamaka yakarhi ya tsakama kuringana nkarhi woleha.

Vahumelerisi votala va byala parsley tani hi ximilani xa lembe na lembe.

Switirhisiwa

Parsley yi byaleriwa matluka yayona lawa yangana nuhelo wa aroma, lawa yatirhisiwaka yarikarhi ya tsakama kumbe ku omisiwa eka kusweka tani hikuva yi tisa nantswo kumbe ya dyiwa yatetano tani hiti salads.

Parsley yina ndhuma yakuva yiri henhla hi vitamin C.

Swilaveko swa Misava na Ndzulamiso

Parsley yi hanya kahle eka misava leyi tswongaka kahle mati ya sandy loam kuya eka misava ya loam leyingatala swakudya. Yi mila kahle swinene eka misava leyingana pH ya 6 kuya eka 7.

Loko ku lulamisiwa misava eka ndzhawu yo byalela eka yona swina nkoka ku engetelela manyoro eka misava yoleyo. Manyoro lawa ya fanele kurimeriwa ehansi ka misava kwalomu ka nhweti loko kunga se byariwa leswaku manyoro yata tshamiseka emisaveni xikan’we nakuva nhova yi mila. Misava leyi yifanele kurimiwa nakambe kwalomu ka vhiki loko kungase byariwa leswaku ku basisiwa nhova naku lulamisa ndzhawu yo byalela eka yona. Chela kantsongo manyoro loko kungase byariwa xikan’we na swakudya swin’wana siku kumbe mambirhi loko kungase byariwa parsley.

Maxelo

Parsley yi mila kahle swinene eka mahiselo lawa yanga exikarhi ka 14°C na 26°C. Yilava mahiselo ya misava leswaku yita mila leswaku yava exikarhi ka 15 kuya eka 20°C. Ximilani lexi xi xa chava nyana gwitsi.

Swibyariwa

Kuhumelerisiwa ka yona kuva yi xavisiwa swin’wana swa swibyariwa swa ndhuma swa parsley i: Banquet, Champion, Evergreen, Italian curled, Italian Flat, Moss, Pagoda na Triple Curl

Swikahle ku lava switsundzuxo swa laha eka maendlelo yo byala kusuka eka khampani leyinga tsarisiwa ya mbewu eka kutiva leswaku muxaka wa kahle lowunga lulamela swiyimo xikan’we na laha kungata xaviseriwa kona.

Swikahle ku tiva makete lowunga lulamela muxaka wa parsley loko kunga se sunguriwa ku byariwa.

Translated by Ike Ngobeni