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Cultivation Methods and Points for Attention of Cassava

Gustavo Fring
2020-11-16 11:23:35
Four aspects should be paid attention to when repotting it. First, the time to change pots, to avoid high temperature in summer and low temperature in winter, summer susceptible to bacteria, winter susceptible to frostbite. It is recommended to change it in spring. The second is to trim the roots, to cut off the old, rotten and sick roots. The third is to replace the new soil, at least two-thirds of the old soil. The soil compaction is serious and should be replaced completely. Fourth, pay attention to the management after planting, can not be anxious to see the light, to avoid sunburn.

1. Curing method

1. Substrate selection: The requirements of cassava for soil are not strict, because sandy loam soil has good air permeability and drainage, and it will grow well in such soil.

2. Light management: cassava likes sunny environment and can tolerate cool environment.But in summer, when the temperature is high, it can not be exposed to strong light, so cassava will be sunburned, which is not conducive to its growth.

3. Temperature management: It likes a warm environment. The most suitable temperature for spring, summer and autumn is 25-30 , and the most suitable temperature for autumn to winter is 15-20 .

4. Water management: cassava can endure drought and does not like water.Should not be excessive watering will form waterlogging, is not conducive to the growth of plants.It should be done after the soil is dry, and it is better not to replenish water when it is wet.

2. Breeding Skills

1, winter: cassava leaves can not tolerate the cold winter, winter temperature should reach more than 15 degrees Celsius, so that it will be safe winter.The minimum temperature should not be below 5 degrees Celsius, otherwise it will freeze to death.

2, repotting: The annual spring can be repotted, planted a new leaf cassava, can not immediately give water supplement.It should be sprayed with a small watering can, and the soil should be wet.

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