Now the network is very developed, so many flower friends choose online shopping when they start to buy succulent plants (and they are all novice ones), but they don't know how to deal with it after receiving the goods. Now Xiaobian will tell the new flower friends how to deal with it after buying the succulent plants.
How to deal with the meat plants just bought from the succulent plants? The soil and basin are not very good. It's better to change the soil and basin by yourself. First, remove the fibrous roots (especially thin roots) and dead roots (black roots) (it's recommended to pull them by hand instead of scissors). The bad roots will fall off as soon as you pull them, leaving healthy roots. Then hang them in a cool and ventilated place for a day or two. After the wound is healed Basin on tidal soil.
Put it in a cool and ventilated place after putting it into the basin to keep the basin soil moist. When the bottom leaves become hard and solid, it means that the root system has grown well and can be exposed to the sun gradually. During this period, one or two leaves may wither at the bottom, which is a normal phenomenon.
The above is the treatment method just bought from my personal experience, because everyone has different methods, and some flower friends will disinfect the roots, which are all OK. It is not necessary to copy the experience, in a word, the most suitable one is the best.
How to deal with the newly purchased succulent plants? 1. Soil matching: if you plant less, go to TB directly to buy the matching soil. If you plant more, you can match it yourself. Peat (40%): rice husk carbon (10%): 3-6mm granular soil (50%), such as deer marsh soil). Generally according to this proportion, if the environment is well ventilated, the basin is small and breathable, you can put less granular soil. Otherwise , more granular soil.
2、 Flowerpot selection: the basin must have a bottom hole. The red pottery basin is too airy. It's a good choice for people who are not well ventilated and love watering. However, it's recommended to choose the one with a height of more than 7cm, because the basin is too small, the soil is easy to dry, and the meat raised is not fat. But it's easier to raise meat in red pottery basin.
The permeability of plastic basin and ceramic basin is not good. It is recommended to choose the wide mouth one instead of the thin neck one. Root control basin and mud basin are good choices because their air permeability is between the above two kinds. Dark basin absorbs light. If dark plastic basin is used, it is good for meat in winter. But we must do a good job of sunshade in summer. It's not good to only cover meat, and the basin must not be sun dried!
In fact, you can choose any kind of basin, as long as you mix soil according to the permeability. But the shape of the basin is better to pay attention to. If the basin body is airtight, do not choose the thin caliber one. The root of meat is generally shallow, so it is not recommended to use that kind of high basin, which is airtight and easy to rot.
If the meat grows up and the mouth of the basin is blocked, the basin needs to be replaced, otherwise the watering is not easy, and it will seriously affect the ventilation.
Lovely succulent planter
3、 Watering is very important: it's very difficult for succulent plants to die dry due to lack of water, so when I don't know whether to water them, I don't water them. When the soil is dry in spring and autumn, I water it thoroughly. I can dry the soil every three or four weeks to avoid rotten roots caused by long-term humidity. There's nothing particular about the way of watering. It doesn't matter if it's poured on the meat or soaked in a basin. Spring and autumn is the season of meat growth. If you want meat to grow fat, you should water it a little more frequently. Pay attention to a little! A little! No matter how hard you work, you have to wait until the soil is almost dry before pouring. If you want the meat to look good and look good, don't water it too often. If the meat grows tall or the leaves grow downward, it means that there is too much water and lack of light. You need to control the water (that is, less water, pay attention to not watering) and strengthen the light.
[note] meat will be dormant at temperatures below 5 and above 35 degrees.
These two figures are the ambient temperature measured by the thermometer, not the temperature predicted by the weather. Moreover, this is only a general range, and each kind of meat is different. In fact, every piece of meat is different. Don't people have antifreeze and not afraid of heat?
But winter and summer are not so good, meat alive is the victory. Watering these two seasons depends on the weather forecast.
Water in summer: choose a sunny, cool and windy evening in the next few days, and give a circle of water along the edge of the basin. It's better to wait until the hottest time of the next day when the water is gone. Because of the high temperature in summer, if the basin soil is wet, it is equivalent to steaming. Please imagine the consequences.
Pay attention not to pour water on the leaves, let alone water between the leaf center and the leaves. If it's accidentally poured, be sure to blow the water out. There are water drops on the leaves, which is equivalent to a magnifying glass. The sun burns the leaves. The consequence of water accumulation between leaves is more serious. As long as the sun shines the next day, the meat is basically finished.
In the Meiyu season in the parcel post area of Jiangsu and Zhejiang Province, attention should be paid to keeping out the rain. Again, we must choose a sunny evening for the next few days. The weather forecast is very important to you. Remember!
Water in winter: choose to water in the middle of the day ~ it's also a circle of water along the edge of the basin. At the coldest time of the night, there should be no water in the basin. It's very cold. It's even colder when it's wet, isn't it?
Meat in winter and summer is in a dormant state, and basically does not need water. So one or two months to give a little water, do not water too often. If there is too much water shortage, the meat will consume old leaves, and soon grow back in spring and autumn, so there is no need to worry about the lack of water and death of meat.
When summer turns autumn and winter turns spring, the amount of water should be increased gradually. It's better not to give big water suddenly. Although the general goods are solid and the skin will not be hung when the water is suddenly given, it is recommended to make the meat have an adaptive process.
Succulent plant watering
Finally, I will say: ventilation ~ ventilation ~ ventilation! , important things to say three times! Be sure to pay attention to ventilation. Especially when there is water in the basin, be sure to ventilate! Secretly tell you, in fact, it's OK to blow fans for meat, but not for a long time~