Cara Agar Biji Bertunas
Daftar Isi (klik di bawah ini)
1. Dormansi (Biji Sedang Tidur)
Benih/biji tanaman yang kita lihat sehari-hari sebenarnya sedang tidur (dorman). Ketika benih tersebut berkecambah atau mengeluarkan tunas, maka dikatakan bahwa benih tersebut telah bangun dari tidurnya. Kondisi yang sedang atau masih tidur inilah disebut dengan dormansi yaitu kondisi benih/biji tumbuhan yang sedang tidur (dorman) sampai benih tersebut mendapatkan kondisi dan waktu ideal untuk bangun atau tumbuh atau berkecambah (mengeluarkan tunas) dan menjadi bibit.
Setiap biji berbeda-beda masa dan kondisi yang dibutuhkan agar bangun dari tidurnya (mengeluarkan tunas atau berkecambah). Hal ini terutama bergantung dari kekerasan kulit biji, kedap atau tidak kedap air, serta suhu sekitar biji tersebut.
Sebagian besar biji tidak memerlukan perlakuan khusus, dibiarkan begitu saja beberapa hari sudah langsung mengeluarkan tunas (berkecambah). Namun ada yang kulit bijinya harus diampelas dulu, dikupas atau diretakkan, ditekan dengan tekanan tertentu, direndam dengan larutan tertentu, direbus, direndam dengan air hangat, air dingin, dimasukkan kulkas, dsb.
Demikian juga dengan waktu yang dibutuhkan agar biji bangun dari tidurnya.
Sebagian besar benih/biji hanya memerlukan satu atau beberapa hari saja sudah bertunas. Namun ada yang membutuhkan waktu sampai 4 bulan diletakkan dalam suhu dingin (di dalam kulkas) seperti biji Apricot, atau 3 bulan untuk biji Blackberry, juga ada yang cukup beberapa jam saja.
Terdapat beberapa cara agar biji menjadi bertunas (berkecambah) seperti berikut ini.
2. Skarifikasi Biji/Benih
Skarifikasi benih/biji adalah melakukan sesuatu (umumnya secara fisik) terhadap benih/biji sedemikian rupa sehingga benih/biji menjadi lebih mudah menyerap air dan udara, yang otomatis akan mempercepat biji menjadi bertunas atau berkecambah.
Upaya stratifikasi benih/biji antara lain dengan menipiskan kulit biji, meregangkan atau meretakkan kulit biji, mengeluarkan biji dari cangkang kulit yang keras, dan sebagainya.
2.1. Menipiskan Kulit Biji/Benih
Menipiskan kulit benih/biji perlu dilakukan pada benih/biji yang kulitnya keras dan kedap air, karena sulit ditembus oleh air dan udara. Namun harus hati-hati dalam melakukannya agar tidak merusak bagian dalam benih tersebut.
Dengan ditipiskannya kulit benih/biji yang keras, maka kulit biji menjadi lebih mudah ditembus oleh air atau udara, sehingga membantu peresapan air yang akan mempercepat munculnya tunas.
Beberapa tanaman mempunyai kulit biji yang keras, sehingga perlu ditipiskan kulitnya dengan cara dikikir/diamplas sebagian kulit benih/bijinya. Daerah yang ditipiskan bisa dimana saja (pangkal kulit biji, punggung kulit biji, atau tepinya). Cukup tipisnya di satu titik atau satu bagian saja, karena tujuan utama menipiskan tersebut agar air dan udara lebih mudah masuk ke dalam bijinya.
Caranya, pegang bijinya dan gosokkan perlahan-lahan pada amplas/kikir. Ketika kulit bijinya berubah warna (karena bakal tunas warnanya berbeda dengan kulit biji), maka segera hentikan, itu berarti biji tersebut sudah selesai di-skarifikasi dan siap direndam.
Setelah kulit benih dianggap sudah mampu menyerap air, maka dilanjutkan dengan merendam benih dalam air kemudian proses germinasi (membuat benih bertunas/berkecambah). Untuk benih tertentu bisa langsung ke proses germinasi benih.
2.2. Meregangkan Kulit Biji/Benih
Meregangkan kulit biji adalah membuka/meregangkan sedikit mulut/ujung biji agar air dan udara dapat masuk ke dalam biji tersebut, sehingga mempermudah dan mempercepat biji mengeluarkan tunas (mempercepat proses perkecambahan).
Peregangan kulit biji ini perlu dilakukan pada benih/biji yang kulitnya kedap air dan keras, sehingga sulit ditembus oleh air. Namun harus hati-hati dalam melakukannya agar tidak merusak bagian dalam benih tersebut.
Alat yang digunakan untuk meregangkan/membuka ujung biji tersebut antara lain tang kecil atau gunting kuku atau menggunakan gigi kita (seperti makan kuaci/kwaci).
Cara meregangkannya seperti berikut ini. Pegang biji tersebut, kemudian bagian ujung yang lancip ditekan sedikit menggunakan tang kecil sehingga ujung bijinya menjadi terbuka (regang). Atau bagi yang sering makan kuaci, bisa juga meregangkannya menggunakan gigi kita, dengan cara ujung biji tersebut ditekan sedikit menggunakan gigi sehingga terbuka.
Yang perlu diperhatikan saat menekan untuk meregangkannya jangan terlalu keras dan jangan terlalu lebar, karena dikawatirkan biji didalamnya menjadi retak atau terluka sehingga tidak dapat bertunas/berkecambah. Jadi yang dibutuhkan hanya sesedikit mungkin mulut kulit bijinya terbuka agar air dan udara bisa masuk.
Setelah mulut biji dianggap sudah sedikit terbuka, maka dilanjutkan dengan merendam benih dalam air kemudian proses germinasi (membuat benih bertunas/berkecambah). Untuk benih tertentu bisa langsung ke proses germinasi benih.
2.3. Meretakkan Kulit Biji/Benih
Skarifikasi ini adalah meretakkan sedikit ujung kulit biji agar air dan udara dapat masuk ke dalam biji tersebut, sehingga mempermudah dan mempercepat biji mengeluarkan tunas (mempercepat proses perkecambahan).
Peretakan kulit biji perlu dilakukan pada benih/biji yang kulitnya kedap air dan keras, sehingga sulit ditembus oleh air. Namun harus hati-hati dalam melakukannya agar tidak merusak bagian dalam benih tersebut.
Alat yang digunakan untuk meretakkan ujung biji antara lain tang kecil atau gunting kuku. Ujung biji yang dimaksud adalah bagian yang lebih runcing dibandingkan ujung satunya.
Cara meretakkannya seperti berikut ini. Pegang biji tanaman kemudian bagian ujung yang lancip ditekan sedikit menggunakan tang kecil atau pemotong kuku sehingga ujung bijinya menjadi sedikit retak atau sedikit terbuka (regang).
Yang perlu diperhatikan saat menekan untuk meretakkannya jangan terlalu keras, karena dikawatirkan biji didalamnya menjadi retak atau terluka sehingga tidak dapat bertunas/berkecambah. Jadi yang dibutuhkan hanya sesedikit mungkin retak ujungnya agar air dan udara bisa masuk.
Setelah mulut biji dianggap sudah sedikit terbuka, maka dilanjutkan dengan merendam benih dalam air kemudian proses germinasi (membuat benih bertunas/berkecambah). Untuk benih tertentu bisa langsung ke proses germinasi benih.
2.4. Mengeluarkan Biji dari Cangkangnya
Beberapa biji memiliki cangkang kulit luar yang keras (misalkan biji bidara), sehingga biji/benih perlu dikeluarkan dari cangkang kulit luarnya untuk mempermudah dan mempercepat biji mengeluarkan tunas (mempercepat proses perkecambahan).
Cara paling praktis adalah langsung pecahkan cangkang luar bijinya dengan menggunakan palu atau besi pipih atau tang, lakukan perlahan dan hati-hati agar biji didalamnya tidak ikut pecah atau rusak.
Cara yang lebih sabar dengan direndam terlebih dulu biji yang masih terbungkus cangkang selama 8-12 jam. Selanjutnya tiriskan lalu dijemur selama 1-3 jam sehingga cangkang lebih mudah untuk dipecahkan.
Kemudian baru pecahkan cangkang luar bijinya dengan menggunakan palu atau besi pipih atau tang. Tetap lakukan dengan perlahan dan hati-hati agar biji didalamnya tidak ikut pecah atau rusak.
Setelah biji dikeluarkan dari cangkangnya, maka dilanjutkan dengan merendam benih dalam air kemudian proses germinasi (membuat benih bertunas/berkecambah). Untuk benih tertentu bisa langsung ke proses germinasi benih.
3. Perendaman Cara Kimia
Tujuan dari perendaman cara kimia ini adalah menjadikan pori-pori kulit biji lebih mudah dimasuki air atau lebih mudah menyerap air (imbibisi), setelah itu baru dilanjutkan proses lainnya.
Misalkan menggunakan larutan asam kuat seperti asam sulfat, asam nitrat dengan konsentrasi pekat membuat kulit biji menjadi lebih lunak sehingga dapat dilalui oleh air dengan mudah.
Contoh lain, perendaman benih ubi jalar dalam asam sulfat pekat selama 20 menit sebelum tanam. Perendaman benih padi dalam HNO3 pekat selama 30 menit, dan sebagainya.
Larutan kimia lain yang sering digunakan seperti asam hidrochlorit, potassium hidroxide, potassium nitrat dan Thiourea. Selain itu dapat juga digunakan hormon tumbuh seperti Cytokinin, Gibberelin, iuxil (IAA), dsb.
Setelah pori-pori kulit benih dianggap sudah lebih mudah menyerap air, maka dilanjutkan dengan merendam benih dalam air kemudian proses germinasi (membuat benih bertunas/berkecambah). Untuk benih tertentu bisa langsung ke proses germinasi benih.
Fungsi perendaman ini terutama untuk melunakkan kulit benih sehingga memudahkan penyerapan air oleh benih, juga untuk mengaktifkan sel-sel dorman dan tunas bisa menembus kulitnya.
Air yang digunakan antara lain air biasa, air bawang merah, air kelapa, air yang telah diberi ZPT (Zat Pengatur Tumbuh), air fungisida, dsb.
Suhu air untuk merendam juga bervariasi bergantung dari jenis benihnya, antara lain direndam menggunakan air hangat, air dingin, air panas, bahkan air mendidih. Ada yang direndam dengan air hangat beberapa waktu, kemudian diganti dengan air dingin, dsb.
Setelah merendam benih dan kulit benih dianggap sudah lunak, barulah dilakukan proses germinasi atau perkecambahan (membuat benih bertunas/berkecambah).
5. Germinasi Benih (Memunculkan Tunas)
Germinasi benih atau perkecambahan benih adalah proses akhir membuat agar benihnya mengeluarkan tunas (berkecambah) atau menjadikan benih bertunas/berkecambah.
Pada umumnya proses ini dilakukan setelah benih direndam kemudian ditiris (dientaskan), selanjutnya dilakukan germinasi benih menggunakan tisu atau kapas atau kain. Kemudian dimasukkan plastik atau ditutup plastik dan dibiarkan/dirawat beberapa hari sampai muncul kecambah/tunasnya sekitar 0,5 - 2 cm, baru kemudian disemai atau ditanam langsung.
6. Stratifikasi Benih (Menciptakan Lingkungan Benih)
Beberapa jenis benih yang dulunya berasal dari daerah yang memiliki 4 musim (musim panas, gugur, dingin, semi) membutuhkan perlakuan khusus agar benih dapat bertunas / berkecambah secara optimal.
Benih-benih tersebut biasanya "tidur" selama musim gugur dan musim dingin kemudian bertunas menjelang atau saat musim semi (saat suhu mulai menghangat).
Untuk benih semacam ini agar bertunas dilakukan stratifikasi benih yaitu diciptakan lingkungan benih sesuai dengan habitatnya (sesuai dengan lingkungan asal benih tersebut).
Misalkan benih anggur dari Inggris, pada umumnya benih anggur tersebut "tidur" selama musim gugur dan musim dingin kemudian bertunas saat musim semi. Oleh karena itu, benih anggur tersebut agar mau bertunas harus dikondisikan dulu seolah-olah berada dalam musim gugur dan musim dingin dengan cara dimasukkan ke dalam kulkas (jangan di freezer) selama 6 bulan. Untuk benih lainnya ada yang membutuhkan waktu 4 bulan seperti bunga sakura dan aprikot, 3 bulan untuk biji Blackberry, dsb.
Proses yang dilakukan sebenarnya sama dengan proses germinasi, yaitu setelah benih direndam kemudian ditiris (dientaskan), selanjutnya dilakukan stratifikasi benih menggunakan tisu atau kapas sebagai medianya. Kemudian dimasukkan atau ditutup plastik dan diletakkan dalam kulkas (jangan di freezer) selama beberapa bulan dan dirawat sampai benih tersebut mengeluarkan tunasnya.
Page 2
Ways to Sprout Seeds
Table of Contents (click below)
1. Dormancy (Sleeping Seeds)
The seeds of plants that we see everyday are actually sleeping (dormant). When the seed germinates or shoots out, it is said that the seed has awakened from its sleep. The condition that is or is still sleeping is called the dormancy that is the condition of the plant seeds that are sleeping (dormant) until the seeds have the ideal conditions and time to get up or grow or germinate (shoot out) and become seeds.
Each seed has different time and conditions needed to wake up from its sleep (shoots or germinates). This mainly depends on the hardness of the seed coat, impermeable or not waterproof, as well as the ambient temperature of the seed.
Most of the seeds do not require special treatment, leaving it alone for a few days immediately shoots (germinates). But there are seeds that have to be sanded first, peeled or cracked, pressed with a certain pressure, soaked with a certain solution, boiled, soaked in warm water, cold water, put in the refrigerator, etc.
Likewise, the time needed for the seeds to wake up from sleep.
Most seeds only need one or a few days to germinate. But there are those who need up to 4 months to be placed in cold temperatures (in the refrigerator) such as Apricot seeds, or 3 months for Blackberry seeds, and some are quite a few hours.
There are several ways for seeds to germinate (germinate) as follows.
2. Seed Scarification
Scarification of seeds is to do something (generally physically) to the seeds in such a way that the seeds become easier to absorb water and air, which will automatically accelerate the seeds to sprout or germinate.
Efforts to stratify the seeds include thinning the seed coat, stretching or cracking the seed coat, removing the seeds from the hard shell, and so on.
2.1. Thins the Seed Skin
Thinning the seed coat needs to be done on seeds that have a hard skin and are waterproof, because it is difficult to penetrate by water and air. But care must be taken to do this so as not to damage the inside of the seed.
By diluting the hard seed coat, the seed coat becomes more easily penetrated by water or air, so it helps absorb water which will speed up the emergence of shoots.
Some plants have a hard seed coat, so the skin needs to be thinned by means of a file / sanded part of the skin seeds. The thinned area can be anywhere (the base of the seed coat, the back of the seed coat, or the edges). Thin enough at one point or just one part, because the main purpose of thinning it so that water and air more easily enter the seeds.
The trick, hold the seeds and rub gently on sandpaper / file. When the seed coat changes color (because the buds will have a different color from the seed coat), then stop it immediately, it means the seeds have been scarified and ready to be soaked.
After the seed coat is considered able to absorb water, it is followed by soaking the seed in the water then process germination (making the seeds sprout / germinate). For certain seeds can go directly to the process germination of the seed.
2.2. Stretch the Seed Skin
Stretch the seed coat is opening / stretching the mouth / tip of the seed a little so that water and air can get into the seed, making it easier and faster for the seeds to sprout (accelerate the germination process).
Stretching the seed coat needs to be done on seeds that are waterproof and hard skin, so it is difficult to be penetrated by water. But care must be taken to do this so as not to damage the inside of the seed.
Tools used to stretch / open the tip of the seed include small forceps or nail clippers or using our teeth (such as eating curry).
How to stretch it as follows. Hold the seeds, then the sharp tip is pressed slightly using a small pair of pliers so that the end of the seed becomes open (stretched). Or for those who often eat watermelon, can also stretch it using our teeth, with the way the tip of the seed is pressed slightly using the teeth so that it is open.
What needs to be considered when pressing to stretch it is not too hard and not too wide, because it is feared that the seeds inside will become cracked or injured so that they cannot germinate / germinate. So what is needed is only as little as possible the mouth of the seed skin to open so that water and air can enter.
After the seed mouth is considered to be slightly open, it is followed by soaking seeds in water then process germination (making the seeds sprout / germinate). For certain seeds can go directly to the process germination of the seed.
2.3. Crack the Seed Skin
Scarification This is cracking the tip of the seed coat a little so that water and air can get into the seed, making it easier and faster for the seeds to sprout (accelerate the germination process).
Grain the seed coat needs to be done on the seeds that the skin is waterproof and hard, so it is difficult to be penetrated by water. But care must be taken to do this so as not to damage the inside of the seed.
Tools used to crack the ends of the seeds include small pliers or nail clippers. The end of the seed in question is the pointier section than the other end.
How to crack it like this. Grasp the seeds of the plant and then press the sharp tip slightly using a small pair of pliers or nail clipper so that the tip of the seed becomes slightly cracked or slightly open (stretched).
Noteworthy when pressing to crack it is not too hard, because it is feared that the seeds inside become cracked or injured so that they cannot germinate / germinate. So what is needed is just as little as possible to crack the edges so that water and air can enter.
After the seed mouth is considered to be slightly open, it is followed by soaking seeds in water then process germination (making the seeds sprout / germinate). For certain seeds can go directly to the process germination of the seed.
2.4. Take Out the seeds from the shell
Some seeds have hard outer shells (for example, bidara seeds), so seeds need to be removed from their outer shells to make it easier and faster for seeds to sprout (accelerate the germination process).
The most practical way is to directly break the outer shell by using a hammer or flat iron or pliers, do it slowly and carefully so that the seeds inside don't break or break.
A more patient way by first soaking the seeds that is still wrapped in a shell for 8-12 hours. Furthermore, drain and then dried for 1-3 hours so that the shell is easier to break.
Then just break the outer shell of the seed using a hammer or flat iron or pliers. Keep doing it slowly and carefully so that the seeds inside do not come broken or damaged.
After the seeds are removed from the shell, then proceed with immerse the seed in the water then process germination (making seeds sprout / germinate). For certain seeds can go directly to the process germination of the seed.
3. Soaking the Chemical Way
The purpose of this chemical immersion method is to make pores of seed coat more easily enter water or more easily absorb water (imbibition), after that another process is continued.
For example using a strong acid solution such as sulfuric acid, nitric acid with concentrated concentrations makes the seed coat softer so that water can be passed easily.
Another example, soaking sweet potato seeds in concentrated sulfuric acid for 20 minutes before planting. Soaking rice seeds in concentrated HNO3 for 30 minutes, and so on.
Other chemical solutions that are often used are hydrochloric acid, potassium hydroxide, potassium nitrate and Thiourea. Moreover, it can also be used to grow hormones such as Cytokinin, Gibberelin, iuxil (IAA), etc.
552/5000After the seed skin pores are considered more easily absorb water, then proceed with soaking the seeds in the water then process germination (making the seeds sprout / germinate). For certain seeds can go directly to the process germination of the seed.
The function of this immersion is especially to soften the seed coat so as to facilitate the absorption of water by the seeds, also to activate dormant cells and the buds can penetrate the skin.
The water used includes plain water, onion water, coconut water, water that has been given ZPT (Growth Regulatory Substances), fungicide water, etc.
The temperature of water to soak also varies depending on the type of seed, including soaking using warm water, cold water, hot water, and even boiling water. Some are soaked with warm water for some time, then replaced with cold water, etc.
After soaking seeds and the seed coat is considered soft, then the germination (making the seeds sprout / germinate).
5. Germination of Seeds (Bring up the shoots)
Germination of seeds or seed germination is the final process of making the seeds shoot out (germinate) or make the seeds sprout / germinate.
In general, this process is carried out after the seeds are soaked and then sliced (dientaskan), then germination of seeds is done using tissue or cotton or cloth. Then put plastic or covered with plastic and left / cared for a few days until the sprouts appear / the buds are about 0.5 - 2 cm, then sowing or planting directly.
6. Seed Stratification (Creating a Seed Environment)
Some types of seeds that came from areas that have 4 seasons (summer, fall, winter, spring) require special treatment so that the seeds can germinate / germinate optimally.
The seeds usually "sleep" during the fall and winter then sprout before or in spring (when the temperature starts to warm).
For this kind of seed to sprout created a seed environment in accordance with their habitat (according to the environment of origin of the seed).
For example grape seeds from England, in general the grape seeds "sleep" during the fall and winter and then sprout in the spring.Therefore, the grape seed in order to germinate must be conditioned first as if it were in autumn and winter by putting it in the refrigerator (not in the freezer) for 6 month. For other seeds, some need 4 months, such as cherry blossoms and apricots, 3 months for Blackberry seeds, etc.
The process that is carried out is actually the same as the germination process, which is after the seeds are soaked and then sliced (stifled), then stratified the seeds using tissue or cotton as the medium. Then put or covered plastic and placed in the refrigerator (not in the freezer) for several months and cared for until the seeds remove the shoots.
Page 3
Planting Seeds
Table of Contents (click below)
If the place / container for planting uses a pot / polybag, the pot / polybag should be given a hole at the bottom and make it so that the bottom does not touch the ground, so that the water does not stay in the polyibag for too long (can flow Exit).
For simplicity, before being given planting media (soil), first put small stones (or broken pieces of stone) into a pot / polybag. These stones serve as a buffer for the growing media while preventing drainage holes from clogging.
Then fill the pot / polybag with planting media up to 75% - 85% pot / polybag (meaning not to the full).
The day before you start planting or start transplanting plant seeds, first put the growing media in the planting container (pot / polybag). Then flush with a little water so that the growing media becomes moist, and try to keep the growing media in a loose (not solid) condition.
1. Growing Media
Growing media can be a mixture of soil, sand or fuel husk, and compost or manure with a ratio of 1-2 : 1 : 1.
In the market there are already many available single planting media (already in the form of a mixture of soil, etc.) that can be used directly to sow the seeds.
Before using the planting media purchased on the market, it is recommended that the planting media be opened first for 1 day in the shade / open area protected from direct sunlight > and rain. The goal is to cool the heat in the package, then the planting media is ready to use.
Most importantly, when the seeds are put into the planting media, the planting media must be "loose (not solid and hard)", so that the roots of the seeds that will grow later will freely penetrate the planting media .
2. Planting Seeds of Seeding Result
Make a hole in the planting media (soil) first in the related pot / polybag. The hole is used to place / plant seedlings that have been sown.
Plant seeds from seeding begin to be moved to pots / polybags after the seeds grow large enough, which has 3-6 leaves. Transplants are carried out one at a time and slowly (carefully) to avoid damage to the roots who is still weak. The trick, lift the seedlings by involving the soil around the roots.
Then put the seeds and the surrounding soil into the prepared hole. Add the planting media (soil) around the seedlings, and press it slightly, so that the seedlings can stand upright.
After planting, spray / flush with a little water (use a fine spray / water spray).
Place the plants in a shady location or not exposed to direct sunlight and not exposed to rain.
Placement of plants in shady locations is carried out until new shoots (new leaf growing) grow on the seedlings of these plants. With the growth of new shoots, this shows that the seedlings have been able to adapt to their new environment.
After the emergence of new shoots, the plant is considered to be ready, and then the pot / polybag can be left in that location or moved to another location in accordance with the type of plant they will be. For example, for plants that need direct sunlight, the polybags are placed in locations that get direct sunlight. As for plants that do not need direct sunlight, the location of the polybag does not need to be moved.
3. Direct Planting of Seeds
The day before sowing the seeds, insert the planting media into the planting container (pot / polybag). Then wet the planting media first, and try planting media in a loose (not solid) condition.
Next enter the seeds with a depth of about 2 cm. How to put it by making a small hole first as deep as 2 cm, then the seeds are placed in the hole, then cover with planting media (soil) around the seed.
After that, flush with a soft water spray (preferably using a sprayer).
Place the pot / polybag in a bright location (exposed to direct sun but not exposed to rain).
After the shoots appear and grow quite large, which has 3-6 leaves. then it is placed in an open location.
When the seed grows and it turns out that the distance is too close, do thinning. Ie the seedlings that are considered too close together, are transferred to other places in the same polybag or other polybag that has been prepared.
Page 4
Soaking Seeds
Table of Contents (click below)
Before the seeds are germinated or sown or planted directly, first soak the seeds in warm water for several minutes or several hours (depending on the type of seed), with the aim of breaking the seed dormancy period (awakening the seed while accelerating germination).
Generally it is more optimal if the water to soak is onion water or water that has been given ZPT (Growth Regulatory Substances), because it will further stimulate the breakdown of seed dormitory. There are many brands of ZPT in the market such as Atonik, Novelgro Alpha, PLP Hatchery, etc.
Noteworthy in soaking seeds is the size of the seed and the softness of the seed skin. In general the smaller the seed and the softer the seed skin, the soaking time is shorter. For example celery seeds should only be soaked for a maximum of 1 hour (60 minutes) using warm water, while the orange seeds are soaked in 12 hours, grape seeds soaked 24 hours, date seeds soaked 3-6 days, etc.
Plant Seeds that Need to be Soaked
Num | Plants | Soaking Time and Soaking Temperature |
1 | Anise (Aniseed) Pimpinella anisum | soaked with warm water (40-50 C) for 1 hours |
2 | Apple Malus domestica, Malus sylvestris | soaked with clean water (room temperature, 20-26 C) for 30 minutes |
3 | Artichoke Cynara scolymus | soaked with warm water (temperature 35-40 C) for 3-5 minutes |
4 | Asian Pigeonwings (Clitoria ternatea) Clitoria ternatea | soaked with clean water (room temperature, 20-26 C) for 7 hours |
5 | Asparagus Asparagus officinalis | soaked with clean water (room temperature, 20-26 C) for 22 hours |
6 | Bitter Gourd Momordica charantia | soaked with clean water (room temperature, 20-26 C) for 25 minutes |
7 | Black Caraway (Black Cumin) Nigella sativa | soaked with clean water (room temperature, 20-26 C) for 2 hours |
8 | Black Nightshade (Solanum nigrum) Solanum nigrum | soaked with clean water (room temperature, 20-26 C) for 20 minutes |
9 | Blackberry Rubus spp. | soaked with clean water (room temperature, 20-26 C) for 50 minutes |
10 | Blueberry Vaccinium spp. | soaked with clean water (room temperature, 20-26 C) for 30 minutes |
11 | Bogor Beans Vigna subterranea, Voandzeia subterranea | soaked with warm water (temperature 40-45 C) for 10 minutes |
12 | Bottle Gourd (Water Pumpkin) Lagenaria siceraria | soaked with warm water (around 40 C) for 30 minutes |
13 | Buckwheat (Sorghum) Sorghum bicolor | soaked with clean water (room temperature, 20-26 C) for 36 hours |
14 | Cantaloupe Cucumis melo var. cantalupo, Cucumis melo var. cantalupensis | soaked with clean water (room temperature, 20-26 C) for 12 hours |
15 | Carambola Averrhoa carambola | soaked with warm water (temperature 40-45 C) for 30 minutes |
16 | Cashew Fruit Anacardium occidentale | soaked with clean water (room temperature, 20-26 C) for 30 minutes |
17 | Cassia alata (Ketepeng) Senna alata, Cassia alata | soaked with warm water (40 - 45 C) for 6 hours |
18 | Castor Plants Ricinus communis | soaked with clean water (room temperature, 20-26 C) for 7 hours |
19 | Catmint (Catnip) Nepeta cataria | soaked with clean water (room temperature, 20-26 C) for 24 hours |
20 | Cauliflower Brassica oleracea var. botrytis | soaked with warm water (40 - 50 C) for 1 hours |
21 | Cayenne pepper Capsicum frutescens | soaked with warm water (temperature 35-45 C) for 3 hours |
22 | Celeriac (Root Celery) Apium graveolens var. rapaceum | soaked with warm water (50-60 C) for 50 minutes |
23 | Celery Apium graveolens | soaked with warm water (50-60 C) for 50-60 minutes |
24 | Chayote (Green Pumpkin) Sechium edule | soaked with warm water (around 40 C) for 30 minutes |
25 | Chocolate (Cocoa) Theobroma cacao | soaked with clean water (room temperature, 20-26 C) for 15 minutes |
26 | Coriander Coriandrum sativum | soaked with warm water (40 - 50 C) for 50 minutes |
27 | Cucumber Cucumis sativus | soaked with warm water (around 40-50 C) for 6 hours |
28 | Date Palm Phoenix dactylifera | soaked with clean water (room temperature, 20-26 C) for 5 days (change the water every day) |
29 | Eel Gourd (Snake Gourd) Trichosanthes cucumerina | soaked with clean water (room temperature, 20-26 C) for 25 minutes |
30 | Eggplant Solanum melongena | soaked with warm water (around 55 C) for 15 minutes |
31 | Fatboy Marrow Pumpkin Cucurbita pepo | soaked with warm water (around 40 C) for 30 minutes |
32 | Fenugreek (Wild clover) Trigonella foenum-graecum | soaked with warm water (40-50 C) for 12 hours |
33 | Goji Berry (Wolfberry) Lycium barbarum, Lycium chinense | soaked with clean water (room temperature, 20-26 C) for 40 minutes |
34 | Gourd Luffa acutangula | soaked with warm water (40-50 C) for 20 minutes |
35 | Grape Vitis labrusca, Vitis vinifera | soaked with clean water (room temperature, 20-26 C) for 24 hours |
36 | Guava Psidium guajava | soaked with clean water (room temperature, 20-26 C) for 4 hours |
37 | Habanero Chili Capsicum chinense | soaked with warm water (temperature 35-45 C) for 3 hours |
38 | Heartleaf Anredera cordifolia | soaked with warm water (temperature 35-45 C) for 8 hours |
39 | Honey Squash Cucurbita moschata | soaked with warm water (around 40 C) for 30 minutes |
40 | Horned Melon Cucumis metuliferus | soaked with warm water (40-50 C) for 3 hours |
41 | Jackfruit Artocarpus heterophyllu | soaked with clean water (room temperature, 20-26 C) for 24 hours |
42 | Jujube Ziziphus mauritiana | soaked with clean water (room temperature, 20-26 C) for 8 hours |
43 | Large Chili (Curly Chili) Capsicum annuum | soaked with warm water (temperature 35-45 C) for 3 hours |
44 | Lemon Citrus limon | soaked with clean water (room temperature, 20-26 C) for 2 hours |
45 | Lime (Citrus amblycarpa) Citrus amblycarpa | soaked with clean water (room temperature, 20-26 C) for 2 hours |
46 | Limes (Citrus aurantifolia) Citrus aurantifolia | soaked with clean water (room temperature, 20-26 C) for 1 hours |
47 | Limes (Citrus x hystrix) Citrus x hystrix | soaked with clean water (room temperature, 20-26 C) for 2 hours |
48 | Malabar Spinach (Gendola) Anredera cordifolia | soaked with warm water (temperature 35-45 C) for 8 hours |
49 | Mandarin Tangerines Citrus reticulata | soaked with clean water (room temperature, 20-26 C) for 12 hours |
50 | Melon Cucumis melo | soaked with warm water (40-50 C) for 2 hours |
51 | Mini Pumpkin Cucurbita maxima, Cucurbita pepo | soaked with warm water (around 40 C) for 30 minutes |
52 | Miracle Berries Synsepalum dulcificum | soaked with warm water (40-50 C) for 30 minutes |
53 | Moringa Moringa oleifera | soaked with warm water (40 - 50 C) for 24 hours |
54 | Nagami / Kumquat Oranges Citrus margarita (Fortunella margarita) | soaked with clean water (room temperature, 20-26 C) for 2 hours |
55 | Okra Abelmoschus esculentus | soaked with warm water (around 40-50 C) for 12 hours |
56 | Papaya Carica papaya | soaked with warm water (40 - 50 C) for 4 hours |
57 | Parsley Petroselinum crispum | soaked with warm water (temperature 40-45 C) for 24 hours |
58 | Peanuts Arachis hypogaea | soaked with warm water (temperature 40-45 C) for 10 minutes |
59 | Pear Pyrus pyrifolia, P. communis, P. syriaca, P. nivalis, P. pashia | soaked with warm water (40 - 50 C) for 48 hours |
60 | Peppers Capsicum annuum | soaked with warm water (temperature 35-45 C) for 3 hours |
61 | Perilla frutescens Perilla frutescens | soaked with clean water (room temperature, 20-26 C) for 24 hours |
62 | Persimmon Diospyros kaki | soaked with clean water (room temperature, 20-26 C) for 30 minutes |
63 | Pigeon Peas (Gude Beans) Cajanus cajan | soaked with clean water (room temperature, 20-26 C) for 20 minutes |
64 | Plum Prunus Maritima, Prunus domestica | soaked with clean water (room temperature, 20-26 C) for 12 hours |
65 | Pomegranate Punica granatum | soaked with warm water (40-45 C) for 2 hours |
66 | Pumpkin Cucurbita moschata | soaked with warm water (around 40 C) for 30 minutes |
67 | Queen Cucumber Cucumis melo L var reticulatus naudin, Cucumis sativus, Cucumis melo L. var. Bartek | soaked with warm water (40-50 C) for 30 minutes |
68 | Raspberry Rubus occidentalis, Rubus strigosus | soaked with clean water (room temperature, 20-26 C) for 30 minutes |
69 | Rhubarb Rheum rhabarbarum | soaked with warm water (40 - 50 C) for 3 hours |
70 | Rosemary Rosmarinus officinalis | soaked with warm water (40-50 C) for 4 hours |
71 | Santang Oranges Citrus reticulata | soaked with clean water (room temperature, 20-26 C) for 12 hours |
72 | Sapodilla Manilkara zapota | soaked with clean water (room temperature, 20-26 C) for 24 hours |
73 | Snow Pea Pisum sativum var. saccharatum | soaked with clean water (room temperature, 20-26 C) for 5 hours |
74 | Soursop Annona muricata | soaked with warm water (40-50 C) for 20 hours |
75 | Spread Oranges Citrus reticulata | soaked with clean water (room temperature, 20-26 C) for 12 hours |
76 | Starfruit Averrhoa bilimbi | soaked with clean water (room temperature, 20-26 C) for 50 minutes |
77 | Sugar Apple (Srikaya) Annona squamosa | soaked with clean water (room temperature, 20-26 C) for 3 hours |
78 | Sunflower Helianthus annuus | soaked with warm water (40-50 C) for 25 minutes |
79 | Sunkist Oranges Citrus x sinensis | soaked with clean water (room temperature, 20-26 C) for 2 hours |
80 | Super spicy Chili Capsicum chinense | soaked with warm water (temperature 35-45 C) for 3 hours |
81 | Swiss Chard Beta vulgaris subsp. vulgaris, | soaked with warm water (around 45 C) for 10 minutes |
82 | Tamarind Tamarindus indica | soaked with clean water (room temperature, 20-26 C) for 3 days, then soaked with warm water (around 40-45 C) for 24 hours |
83 | Torch Ginger (Wild Ginger) Etlingera elatior | soaked with warm water (40-50 C) for 2 hours |
84 | Turkey Berry (Mini-eggplant) Solanum torvum | soaked with warm water (around 55 C) for 15 minutes |
85 | Unique Chili Capsicum ssp. | soaked with warm water (temperature 35-45 C) for 3 hours |
86 | Watermelon Citrullus lanatus, Citrullus vulgaris | soaked with warm water (40-50 C) for 20 minutes |
87 | Wax Gourd (Baligo) Benincasa hispida | soaked with warm water (around 40 C) for 35 minutes |
88 | White Cumin Cuminum cyminum | soaked with clean water (room temperature, 20-26 C) for 2 hours |
89 | White Leadtree (Leucaena leucocephala) Leucaena leucocephala | soaked with clean water (room temperature, 20-26 C) for 6 hours |
90 | Wongai Plum (Manilkara kauki) Manilkara kauki | soaked with clean water (room temperature, 20-26 C) for 24 hours |
91 | Yambean (Jicama) Pachyrhizus erosus | soaked with clean water (room temperature, 20-26 C) for 9 hours |
92 | Yardlong Bean Vigna unguiculata ssp. sesquipedalis | soaked with clean water (room temperature, 20-26 C) for 2 hours |
93 | Zucchini Squash Cucurbita pepo var. giromontiina | soaked with clean water (room temperature, 20-26 C) for 70 minutes |
Plant Seeds that Don't Need to be Soaked
Num | Plants | Scientific / Latin Names (Species) |
1 | Arugula | Eruca vesicaria ssp. sativa |
2 | Basil | Ocimum x citriodorum |
3 | Beet | Beta vulgaris |
4 | Bitter Mustard | Brassica juncea |
5 | Broccoli | Brassica oleracea var. italica |
6 | Brussels Cabbage | Brassica oleracea var. Gemmifera |
7 | Cabbage | Brassica oleracea var. capitata |
8 | Carrot | Daucus carota |
9 | Chamomile | Matricaria recutita |
10 | Chickpeas | Phaseolus vulgaris |
11 | Chinese Broccoli | Brassica oleracea Alboglabra Group |
12 | Chinese Cabbage (Pak-choi) | Brassica rapa subsp. chinensis |
13 | Chinese cabbage (Petsai) | Brassica rapa subsp. pekinensis |
14 | Chives | Allium tuberosum, Allium ramosum |
15 | Corn | Zea mays |
16 | Cotton | Gossypium, Gossypium hirsutum, Gossypium herbaceum, Gossypium arboreum. |
17 | Cowpea | Vigna unguiculata subsp. unguiculata |
18 | Crown of God | Phaleria macrocarpa |
19 | Dill (Fennel Sowa) | Anethum graveolens |
20 | Dock (Sorrel) | Rumex acetosa, Rumex biformis, Acetosa agrestis |
21 | Dragon Fruit | Hylocereus undatus, Hylocereus polyrhizus, Selenicereus megalanthus, Hylocereus costaricensis |
22 | Earring plants (Acalypha australis) | Acalypha australis |
23 | Edamame Beans | Glycine max |
24 | Edible Chrysanthemum | Glebionis coronaria, Chrysanthemum coronarium |
25 | Endive (Cichorium endivia) | Cichorium endivia |
26 | Estragon (Tarragon) | Artemisia dracunculus |
27 | Fennel | Foeniculum vulgare |
28 | Gooseberry | Physalis angulata |
29 | Jack Bean (Canavalia ensiformis) | Canavalia ensiformis |
30 | Kale | Brassica oleracea var. sabellica |
31 | Kiwi | Actinidia deliciosa |
32 | Kohlrabi | Brassica oleracea Gongylodes Group |
33 | Lavender | Lavandula angustifolia |
34 | Leeks | Allium fistulosum |
35 | Lettuce | Lactuca sativa |
36 | Marjoram | Origanum majorana |
37 | Microgreen | |
38 | Mint | Mentha piperita |
39 | Mizuna (Mustard Greens) | Brassica rapa nipposinica, Brassica juncea var. japonica |
40 | Mouse melon (Cucamelon) | Melothria scabra |
41 | Mung Bean | Vigna radiata |
42 | Mustard | Brassica juncea, Brassica nigra |
43 | Mustard Greens | Brassica chinensis var. parachinensis, Brassica rapa var. parachinensis |
44 | Mustard Spinach (Pagoda Mustard) | Brassica rapa subsp. narinosa, Brassica rapa var. rosularis. |
45 | Neem (Mimba) | Azadirachta indica |
46 | Onion | Allium cepa |
47 | Oregano Spices | Origanum vulgare |
48 | Pacing | Costus speciosus |
49 | Passion Fruit | Passiflora edulis |
50 | Pepper | Piper nigrum |
51 | Pineapple | Ananas comosus |
52 | Radish | Raphanus raphanistrum subsp. sativus |
53 | Red Beans | Phaseolus vulgaris |
54 | Roselle | Hibiscus sabdariffa |
55 | Sage | Salvia officinalis |
56 | Savory | Satureja hortensis |
57 | Sesame | Sesamum indicum |
58 | Shallot | Allium cepa var. aggregatum |
59 | Soybeans | Glycine max |
60 | Spinach | Amaranthus |
61 | Stevia (Sweet Leaf) | Stevia rebaudiana |
62 | Strawberry | Fragaria x ananassa |
63 | Swamp Cabbage | Ipomoea aquatica |
64 | Sweet Basil | Ocimum basilicum |
65 | Thyme | Thymus vulgaris, Thymus serpyllum |
66 | Tomato | Solanum lycopersicum, Lycopersicon esculentum (sinonim), Lycopersicon lycopersicum (sinonim) |
67 | Turnip | Brassica rapa subsp. rapifera |
68 | Vegetable hummingbird (Sesbania) | Sesbania grandiflora |
69 | Water Apple | Syzygium aqueum |
70 | Wheat Grass | Tritucum aestivum |
71 | Wild Cosmos (Kenikir) | Cosmos caudatus |
72 | Winged Bean | Psophocarpus tetragonolobus |
1. Scarification (Injuring the Seed Skin)
Scarification is injuring a hard seed skin to make it more easily penetrated by water or air, thus helping to absorb water which will trigger the growth of the seed.
This scarification process can also be in the form of thinning the seed skin.
This scarification needs to be done on seeds that have hard skin and are impermeable to water, making it difficult for water to penetrate. But care must be taken to do this so as not to damage the inside of the seed.
This method can be done with the help of tools such as files or sandpaper (fine sand paper).
When you think of it or sand it out and the seed skin changes color (because the buds will have a different color from the seed skin), then stop it immediately, and that means the seeds have been finished scarified.
This scarification is able to accelerate the emergence of shoots, because the seed skin becomes more easily penetrated by water.
After the seed skin is considered able to absorb water, it is followed by the process of soaking the seeds.
2. Stretching / Cracking Seed Skin
Stretching or cracking seed skin is opening / stretching the mouth / tip of the seed a little so that water and air can get into the seed, making it easier and faster seeds sprout (accelerate the germination process).
Stretching the seed skin needs to be done on seeds that are waterproof and hard skin, so it is difficult to be penetrated by water. But care must be taken to do this so as not to damage the inside of the seed.
Tools used to stretch / open the tip of the seed include small forceps or nail clippers or using our teeth (such as eating curry).
How to stretch it as follows. Hold the seeds, then the sharp tip is pressed slightly using a small pair of pliers so that the end of the seed becomes open (stretched). Or for those who often eat watermelon, can also stretch it using our teeth, by pressing the tip of the seed slightly so that it opens.
What needs to be considered when pressing to stretch it is not too hard and not too wide, because it is feared that the seeds inside will become cracked or injured so that they cannot germinate. So all you need is as little as possible to open your mouth so that water and air can enter.
After the seed mouth is considered it has opened slightly so that water and air can enter, then proceed with the process of soaking the seeds.
3. Soaking the Seeds with Warm Water
Plant seeds are soaked in warm water, generally at temperatures below 50 degrees Celsius.
The function of this immersion is especially to soften the seed skin so as to facilitate the absorption of water by the seeds, also to activate dormant cells and the buds can penetrate the skin.
The length of soaking depends on the size of the seed and the softness of the seed skin. In general the smaller the seed and the softer the seed skin, the shorter the soaking time.
Store the bowl / glass containing the seed bath in a dark place.
4. Soaking the Seeds with Red Onion Water
The first step is to soak the seeds with warm water, generally at temperatures below 50 degrees Celsius.
This immersion function is to activate dormant cells, soften the seed skin and cause the development of embryos and endosperm, thereby causing the seed skin to rupture.
When the water used for soaking has cooled down, add 1 clove of crushed onion to the immersion water. This onion functions as a natural root aphrodisiac.
The length of soaking with onion depends on the size of the seed and the softness of the seed skin. In general the smaller the seed and the softer the seed skin, the shorter the soaking time.
Store the bowl / glass containing the seed bath in a dark place.
Important note: If the total soaking time is only 1 hour, then soaking it is enough with warm water only. Or it could be 30 minutes of warm water and 30 minutes of onion water.
5. Soaking the Seeds with Water + ZPT
The first step is to soak the seeds with warm water, generally at temperatures below 50 degrees Celsius.This immersion function is to activate dormant cells, soften the seed skin and cause the development of embryos and endosperm, thereby causing the seed skin to rupture.
This immersion is done around 30 minutes - 2 hours.
While waiting, prepare a mixture of water with ZPT. From the results of the study, for immersion with Atonik brand ZPT, the optimal size is 0.50 cc / liter of water, which means mixing 0.5 ml of Atonik with 1 liter of water and stirring evenly.
After 2 hours, take the seed from the water before and put it into the water mixture + ZPT that has been prepared. Shake it (stir briefly and slowly) so that the seeds are all wet with the nutrients in the water.
The length of soaking with water + ZPT depends on the size of the seed and the softness of the seed skin. In general the smaller the seed and the softer the seed skin, the shorter the soaking time.
Store the bowl / glass containing the seed bath in a dark place.
Important note: If the total soaking time is only 1 hour, then soaking it is enough with warm water only. Or you can also 30 minutes warm water and 30 minutes water + ZPT.
6. After Soaking the Seeds
After the seeds are finished soaked, then take the seeds using a filter and wash with clean water, then drain / relax (leave them in the open air until they dry themselves) . Only then do the next process (germination of seeds or seed stratification or directly seedlings or directly planting seeds).
Special note: when soaking seeds, some seeds float and some sink. Seeds that float generally have little chance of sprouting (that doesn't mean they can't). Therefore when draining the seeds, separate the seeds that float and those that sink. If you have a large supply of seeds, just throw away the floating seeds. But if you only have a few seeds, don't throw them away, just keep doing the next process, because there is a possibility that the seeds can still germinate.
Page 5
Germination of Seeds
(Making Seeds Sprout / Germinate)
Table of Contents (click below)
Germination of seeds or germination of seeds is the process of making the seeds shoot out (germinate) or make the seeds sprout / germinate.
In general, seeds that are smooth in size such as grains of sand, do not require special germination, but can be sown directly. And sowing just sprinkled evenly on the surface of the growing media. And don't cover it again with planting media, flush the mist / fine with a sprayer.
To maintain moisture, cover the top with clear plastic with a few holes. And the seedling media used can be in the form of tissue / cotton / cloth, in other words the germination process and the seedlings are in the same container / media.
The germination period can be fast, can be slow depending on the type of plant. There is one day that has germinated, some need up to 40 days of new germination. Below is a list of germination periods for each plant tested at Andra Farm.
1. List of Germination Periods
Num | Plants (Scientific Name) | Shoots / Sprouts Appear |
1 | Anise (Aniseed) Pimpinella anisum | 8 - 12 days |
2 | Apple Malus domestica, Malus sylvestris | Stratification in refrigerator 3 months and Germination 3 - 4 weeks |
3 | Artichoke Cynara scolymus | 5 - 14 days |
4 | Arugula Eruca vesicaria ssp. sativa | 3 - 5 days |
5 | Asian Pigeonwings (Clitoria ternatea) Clitoria ternatea | 3 - 7 days |
6 | Asparagus Asparagus officinalis | 7 - 21 days |
7 | Basil Ocimum x citriodorum | 3-4 days |
8 | Beet Beta vulgaris | 4 - 10 days |
9 | Bitter Gourd Momordica charantia | 2 - 7 days |
10 | Bitter Mustard Brassica juncea | 2 - 5 days |
11 | Black Caraway (Black Cumin) Nigella sativa | 9 - 14 days |
12 | Black Nightshade (Solanum nigrum) Solanum nigrum | 5 - 9 days |
13 | Blackberry Rubus spp. | 16 weeks |
14 | Blueberry Vaccinium spp. | Stratification in refrigerator 90 days and Germination 4 - 11 weeks |
15 | Bogor Beans Vigna subterranea, Voandzeia subterranea | 7 - 16 days |
16 | Bottle Gourd (Water Pumpkin) Lagenaria siceraria | 6 - 10 days |
17 | Broccoli Brassica oleracea var. italica | 3 - 5 days |
18 | Brussels Cabbage Brassica oleracea var. Gemmifera | 3 - 8 days |
19 | Buckwheat (Sorghum) Sorghum bicolor | 2 - 7 days |
20 | Cabbage Brassica oleracea var. capitata | 3 - 9 days |
21 | Cantaloupe Cucumis melo var. cantalupo, Cucumis melo var. cantalupensis | 4 - 9 days |
22 | Carambola Averrhoa carambola | 6 - 9 days |
23 | Carrot Daucus carota | 7 - 18 days |
24 | Cashew Fruit Anacardium occidentale | 14 - 21 days |
25 | Cassia alata (Ketepeng) Senna alata, Cassia alata | 9 - 26 days |
26 | Castor Plants Ricinus communis | 6 - 12 days |
27 | Catmint (Catnip) Nepeta cataria | Stratification in refrigerator 16 jam and Germination 4 - 10 days |
28 | Cauliflower Brassica oleracea var. botrytis | 3 - 7 days |
29 | Cayenne pepper Capsicum frutescens | 3 - 9 days |
30 | Celeriac (Root Celery) Apium graveolens var. rapaceum | 11 - 18 days |
31 | Celery Apium graveolens | 11 - 18 days |
32 | Chamomile Matricaria recutita | 4 - 11 days |
33 | Chayote (Green Pumpkin) Sechium edule | 6 - 10 days |
34 | Chickpeas Phaseolus vulgaris | 3 - 7 days |
35 | Chinese Broccoli Brassica oleracea Alboglabra Group | 3 - 8 days |
36 | Chinese Cabbage (Pak-choi) Brassica rapa subsp. chinensis | 3 - 5 days |
37 | Chinese cabbage (Petsai) Brassica rapa subsp. pekinensis | 3 - 5 days |
38 | Chives Allium tuberosum, Allium ramosum | 4 - 10 days |
39 | Chocolate (Cocoa) Theobroma cacao | 3 - 8 days |
40 | Coriander Coriandrum sativum | 7 - 12 days |
41 | Corn Zea mays | 4 - 9 days |
42 | Cotton Gossypium, Gossypium hirsutum, Gossypium herbaceum, Gossypium arboreum. | 7 - 11 days |
43 | Cowpea Vigna unguiculata subsp. unguiculata | 4 - 6 days |
44 | Crown of God Phaleria macrocarpa | 12 - 19 days |
45 | Cucumber Cucumis sativus | 1 - 3 days |
46 | Date Palm Phoenix dactylifera | 9 - 18 days |
47 | Dill (Fennel Sowa) Anethum graveolens | 5 - 11 days |
48 | Dock (Sorrel) Rumex acetosa, Rumex biformis, Acetosa agrestis | 4 - 11 days |
49 | Dragon Fruit Hylocereus undatus, Hylocereus polyrhizus, Selenicereus megalanthus, Hylocereus costaricensis | 3 - 9 days |
50 | Earring plants (Acalypha australis) Acalypha australis | 2 - 7 days |
51 | Edamame Beans Glycine max | 1 - 5 days |
52 | Edible Chrysanthemum Glebionis coronaria, Chrysanthemum coronarium | 7 - 11 days |
53 | Eel Gourd (Snake Gourd) Trichosanthes cucumerina | 2 - 7 days |
54 | Eggplant Solanum melongena | 3 - 12 days |
55 | Endive (Cichorium endivia) Cichorium endivia | 4 - 12 days |
56 | Estragon (Tarragon) Artemisia dracunculus | 14 - 23 days |
57 | Fatboy Marrow Pumpkin Cucurbita pepo | 6 - 10 days |
58 | Fennel Foeniculum vulgare | 6 - 14 days |
59 | Fenugreek (Wild clover) Trigonella foenum-graecum | 3 - 6 days |
60 | Goji Berry (Wolfberry) Lycium barbarum, Lycium chinense | Stratification in refrigerator 8 weeks and Germination 10 - 14 days |
61 | Gooseberry Physalis angulata | 7 - 10 days |
62 | Gourd Luffa acutangula | 3 - 7 days |
63 | Grape Vitis labrusca, Vitis vinifera | Stratification in refrigerator 6 months and Germination 3 - 7 weeks |
64 | Guava Psidium guajava | 15 - 25 days |
65 | Habanero Chili Capsicum chinense | 3 - 9 days |
66 | Heartleaf Anredera cordifolia | 4 - 10 days |
67 | Honey Squash Cucurbita moschata | 6 - 10 days |
68 | Horned Melon Cucumis metuliferus | 7 - 18 days |
69 | Jack Bean (Canavalia ensiformis) Canavalia ensiformis | 5 - 14 days |
70 | Jackfruit Artocarpus heterophyllu | 3 - 7 days |
71 | Jujube Ziziphus mauritiana | 2 - 6 days |
72 | Kale Brassica oleracea var. sabellica | 7 - 14 days |
73 | Kiwi Actinidia deliciosa | 10 - 23 days |
74 | Kohlrabi Brassica oleracea Gongylodes Group | 5 - 16 days |
75 | Large Chili (Curly Chili) Capsicum annuum | 3 - 9 days |
76 | Lavender Lavandula angustifolia | Stratification in refrigerator 3 weeks and Germination 1 - 4 weeks |
77 | Leeks Allium fistulosum | 5 - 7 days |
78 | Lemon Citrus limon | 6 - 14 days |
79 | Lettuce Lactuca sativa | 3 - 5 days |
80 | Lime (Citrus amblycarpa) Citrus amblycarpa | 6 - 10 days |
81 | Limes (Citrus aurantifolia) Citrus aurantifolia | 6 - 14 days |
82 | Limes (Citrus x hystrix) Citrus x hystrix | 7 - 21 days |
83 | Malabar Spinach (Gendola) Anredera cordifolia | 4 - 10 days |
84 | Mandarin Tangerines Citrus reticulata | 7 - 18 days |
85 | Marjoram Origanum majorana | 5 - 17 days |
86 | Melon Cucumis melo | 3 - 9 days |
87 | Microgreen | 1 - 5 days |
88 | Mini Pumpkin Cucurbita maxima, Cucurbita pepo | 6 - 10 days |
89 | Mint Mentha piperita | 3 - 8 days |
90 | Miracle Berries Synsepalum dulcificum | 2 - 4 weeks |
91 | Mizuna (Mustard Greens) Brassica rapa nipposinica, Brassica juncea var. japonica | 4 - 8 days |
92 | Moringa Moringa oleifera | 4 - 12 days |
93 | Mouse melon (Cucamelon) Melothria scabra | 4 - 11 days |
94 | Mung Bean Vigna radiata | 2 - 5 days |
95 | Mustard Brassica juncea, Brassica nigra | 2 - 5 days |
96 | Mustard Greens Brassica chinensis var. parachinensis, Brassica rapa var. parachinensis | 1 - 5 days |
97 | Mustard Spinach (Pagoda Mustard) Brassica rapa subsp. narinosa, Brassica rapa var. rosularis. | 2 - 4 days |
98 | Nagami / Kumquat Oranges Citrus margarita (Fortunella margarita) | 7 - 21 days |
99 | Neem (Mimba) Azadirachta indica | 5 - 14 days |
100 | Okra Abelmoschus esculentus | 9 - 21 days |
101 | Onion Allium cepa | 4 - 10 days |
102 | Oregano Spices Origanum vulgare | 5 - 17 days |
103 | Pacing Costus speciosus | 5 - 19 days |
104 | Papaya Carica papaya | 7 - 15 days |
105 | Parsley Petroselinum crispum | 12 - 21 days |
106 | Passion Fruit Passiflora edulis | 8 - 18 days |
107 | Peanuts Arachis hypogaea | 3 - 9 days |
108 | Pear Pyrus pyrifolia, P. communis, P. syriaca, P. nivalis, P. pashia | Stratification in refrigerator 3 months and Germination 2 - 3 weeks |
109 | Pepper Piper nigrum | 12 - 19 days |
110 | Peppers Capsicum annuum | 5 - 9 days |
111 | Perilla frutescens Perilla frutescens | 4 - 9 days |
112 | Persimmon Diospyros kaki | Stratification in refrigerator 2,5 months and Germination 1 - 3 weeks |
113 | Pigeon Peas (Gude Beans) Cajanus cajan | 11 - 19 days |
114 | Pineapple Ananas comosus | 12 - 28 days |
115 | Plum Prunus Maritima, Prunus domestica | Stratification in refrigerator 3 months and Germination 1 - 2 weeks |
116 | Pomegranate Punica granatum | 7 - 31 days |
117 | Pumpkin Cucurbita moschata | 6 - 10 days |
118 | Queen Cucumber Cucumis melo L var reticulatus naudin, Cucumis sativus, Cucumis melo L. var. Bartek | 7 - 9 days |
119 | Radish Raphanus raphanistrum subsp. sativus | 3 - 5 days |
120 | Raspberry Rubus occidentalis, Rubus strigosus | Stratification in refrigerator 5 weeks and Germination 11 - 21 days |
121 | Red Beans Phaseolus vulgaris | 2 - 7 days |
122 | Rhubarb Rheum rhabarbarum | 6 - 18 days |
123 | Roselle Hibiscus sabdariffa | 2 - 7 days |
124 | Rosemary Rosmarinus officinalis | 5 - 8 weeks |
125 | Sage Salvia officinalis | 6 - 18 days |
126 | Santang Oranges Citrus reticulata | 6 - 20 days |
127 | Sapodilla Manilkara zapota | 7 - 18 days |
128 | Savory Satureja hortensis | 6 - 10 days |
129 | Sesame Sesamum indicum | 4 - 6 days |
130 | Shallot Allium cepa var. aggregatum | 5 - 7 days |
131 | Snow Pea Pisum sativum var. saccharatum | 5 - 9 days |
132 | Soursop Annona muricata | 12 - 19 days |
133 | Soybeans Glycine max | 1 - 5 days |
134 | Spinach Amaranthus | 2 - 4 days |
135 | Spread Oranges Citrus reticulata | 7 - 18 days |
136 | Starfruit Averrhoa bilimbi | 5 - 9 days |
137 | Stevia (Sweet Leaf) Stevia rebaudiana | 4 - 7 days |
138 | Strawberry Fragaria x ananassa | 14 - 21 days |
139 | Sugar Apple (Srikaya) Annona squamosa | 9 - 18 days |
140 | Sunflower Helianthus annuus | 2 - 9 days |
141 | Sunkist Oranges Citrus x sinensis | 7 - 24 days |
142 | Super spicy Chili Capsicum chinense | 3 - 9 days |
143 | Swamp Cabbage Ipomoea aquatica | 3 - 5 days |
144 | Sweet Basil Ocimum basilicum | 3 - 7 days |
145 | Swiss Chard Beta vulgaris subsp. vulgaris, | 5 - 9 days |
146 | Tamarind Tamarindus indica | 7 - 18 days |
147 | Thyme Thymus vulgaris, Thymus serpyllum | 14 - 21 days |
148 | Tomato Solanum lycopersicum, Lycopersicon esculentum (sinonim), Lycopersicon lycopersicum (sinonim) | 5 days |
149 | Torch Ginger (Wild Ginger) Etlingera elatior | 14 - 27 days |
150 | Turkey Berry (Mini-eggplant) Solanum torvum | 6 - 23 days |
151 | Turnip Brassica rapa subsp. rapifera | 4 - 11 days |
152 | Unique Chili Capsicum ssp. | 3 - 9 days |
153 | Vegetable hummingbird (Sesbania) Sesbania grandiflora | 5 - 17 days |
154 | Water Apple Syzygium aqueum | 6 - 22 days |
155 | Watermelon Citrullus lanatus, Citrullus vulgaris | 3 - 8 days |
156 | Wax Gourd (Baligo) Benincasa hispida | 5 - 16 days |
157 | Wheat Grass Tritucum aestivum | 2 - 4 days |
158 | White Cumin Cuminum cyminum | 8 - 14 days |
159 | White Leadtree (Leucaena leucocephala) Leucaena leucocephala | 6 - 11 days |
160 | Wild Cosmos (Kenikir) Cosmos caudatus | 4 - 11 days |
161 | Winged Bean Psophocarpus tetragonolobus | 6 - 9 days |
162 | Wongai Plum (Manilkara kauki) Manilkara kauki | 7 - 18 days |
163 | Yambean (Jicama) Pachyrhizus erosus | 7 - 14 days |
164 | Yardlong Bean Vigna unguiculata ssp. sesquipedalis | 4 - 7 days |
165 | Zucchini Squash Cucurbita pepo var. giromontiina | 3 - 9 days |
2. Choosing Germination Containers
Germination containers (a place for seeds to germinate / germinate) include tissue or cloth or cotton, and plastic as a cover.
3. Inserting Seeds into Germination Containers
3.1. Tissue Germination Container
Take 2-3 wipes for the base (bottom) and stack them 2-3 wipes, then moisten the wipes using a soft water sprayer. Humid enough, do not get stagnant water so that the seeds / seeds are not moldy or rotten.
Take seeds that have been soaked and cut, then place the seeds on a tissue with a neat distance.
Take 2-3 more tissues as a cover, stack them 2-3 tissue, then moisten the tissue using a soft water sprayer. And put the tissue cover above the seeds that have been spread / arranged.
3.2. Cotton Germination Containers
Take some cotton for the base (bottom), then moisten the cotton using a soft water sprayer. Humid enough, do not get stagnant water so that the seeds are not moldy or rotten.
Take seeds that have been soaked and cut, then place the seeds on cotton with a neat distance.
Take another cotton cover, then moisten the cotton using a soft water sprayer. And place the cotton cover above the seeds that have been spread / arranged.
3.3. Fabric / Paper Towel Germination Containers
Take a cloth / paper towel and dip it in clean water (the water must be free of chlorine, so use bottled water to be safe). Then squeeze the cloth / paper towel hard so that the cloth / paper towel is moist (not too wet).
Take seeds that have been soaked and cut, then place the seed on the surface of some of the cloth / paper towel, then cover the seeds with some other cloth / paper towel surface.
3.4. Put it in a Plastic Bag
Next put the cloth / tissue / cotton / paper towel containing the seeds into a plastic bag with the aim of to keep the evaporation of water in the plastic so that the cloth / tissue / cotton / paper towel remain moist (not dry). However, if it is dry, then drop a few drops of water to make it moist again.
The ends of the plastic bag leave it slightly open or be tightly closed (in the clip or closed / tied with string) depending on the characteristics of the seed.
Then place the plastic bag in (depending on the characteristics of the seed):
- Place Light, which is a place that is exposed to direct sunlight but is protected from rain.
- Shady place, which is a place that does not get direct sunlight and is protected from rain.
- Dark and Damp places, which are places that are humid and absolutely not exposed to sunlight.
4. Check Every Day
Check every day and adjust the conditions if needed.
If the tissue / cotton / cloth dries, add one or two drops of water.
If mold or black spots appear on a seed, remove the seed and clean it if possible. But if it is difficult to clean, then throw the seeds.
If it turns out that all the seeds inside are attacked by fungus, add a little fungicide.
5. Move the Seed Sprouts to Media Seedlings / Planting
The seeds will sprout (germinate) after a few hours or several days, depending on the type of plant. To find out how many days the seeds will germinate, please click on this for the crop group (periods of germination group of plants ) or click this for each plant (periods of germination each plant ).
If the seeds have sprouted / sprouted around 0.5 - 2 cm, then transfer the seeds that have sprouted to the seed media or planting media that have been prepared.
6. Special the Seed Size is Very Small
For fine / small seeds, the germination container can also be used as a seedling medium. So that when the seeds have sprouted / buds appear around 0.5 - 2 cm, then leave them seeds that have sprouted remain in the germination container (do not need to be transferred to seedling / other media) and place them in a shady place.
Plant seeds begin to be transferred to pots / polybags after growing large enough, that is has 3-6 leaves. Transplanting is done by cut germination containers (tissue / cotton / cloth) then put it along with the tissue / cloth / cotton into the planting media that has been prepared. Later tissue / cotton / cloth will be destroyed into the ground.
To find out how many days the seeds will germinate, please click on this for the crop group (periods of germination group of plants ) or click this for each plant (periods of germination each plant ).
Page 6
Germinasi Benih/Biji
(Menjadikan Benih Bertunas/Berkecambah)
Daftar Isi (klik di bawah ini)
Germinasi benih atau perkecambahan benih adalah proses membuat agar benihnya mengeluarkan tunas (berkecambah) atau menjadikan benih bertunas/berkecambah.
Pada umumnya benih/biji yang ukurannya halus seperti butiran pasir, tidak memerlukan germinasi khusus, melainkan bisa langsung disemai. Dan menyemainya cukup ditaburkan secara merata di permukaan media tanam. Dan jangan ditutupi lagi dengan media tanam, siram kabut/halus dengan sprayer.
Untuk menjaga kelembabannya, tutup bagian atasnya dengan plastik bening yang diberi beberapa lubang. Dan media semai yang digunakan bisa berupa tisu/kapas/kain, dengan kata lain proses germinasi dan semainya berada dalam wadah/media yang sama.
Masa germinasi bisa cepat, bisa lambat tergantung jenis tanamannya. Ada yang 1 hari sudah berkecambah, ada yang memerlukan waktu sampai 40 hari baru berkecambah. Di bawah ini adalah daftar/tabel masa germinasi masing-masing tanaman yang diuji-coba di Andra Farm.
1. Daftar Masa Germinasi
No | Tanaman (Nama Ilmiahnya) | Muncul Tunas/Kecambah |
1 | Adas Fennel Foeniculum vulgare | 6 - 14 hari |
2 | Adas Manis (Anise) Pimpinella anisum | 8 - 12 hari |
3 | Adas Sowa (Dill) Anethum graveolens | 5 - 11 hari |
4 | Anggur Vitis labrusca, Vitis vinifera | Stratifikasi di kulkas 6 bulan dan Germinasi 3 - 7 minggu |
5 | Anting Anting Acalypha australis | 2 - 7 hari |
6 | Apel Malus domestica, Malus sylvestris | Stratifikasi di kulkas 3 bulan dan Germinasi 3 - 4 minggu |
7 | Artichoke Cynara scolymus | 5 - 14 hari |
8 | Arugula Eruca vesicaria ssp. sativa | 3 - 5 hari |
9 | Asam Tamarindus indica | 7 - 18 hari |
10 | Asparagus Asparagus officinalis | 7 - 21 hari |
11 | Bawang Bombay Allium cepa | 4 - 10 hari |
12 | Bawang Daun Allium fistulosum | 5 - 7 hari |
13 | Bawang Kucai Allium tuberosum, Allium ramosum | 4 - 10 hari |
14 | Bawang Merah Allium cepa var. aggregatum | 5 - 7 hari |
15 | Bayam Amaranthus | 2 - 4 hari |
16 | Belimbing Manis Averrhoa carambola | 6 - 9 hari |
17 | Belimbing Wuluh Averrhoa bilimbi | 5 - 9 hari |
18 | Bengkuang Pachyrhizus erosus | 7 - 14 hari |
19 | Bidara Arab Ziziphus mauritiana | 2 - 6 hari |
20 | Binahong (Piahong) Anredera cordifolia | 4 - 10 hari |
21 | Bit Beta vulgaris | 4 - 10 hari |
22 | Blackberry Rubus spp. | 16 minggu |
23 | Blewah Cucumis melo var. cantalupo, Cucumis melo var. cantalupensis | 4 - 9 hari |
24 | Bligo (Beligo/Bligu) Benincasa hispida | 5 - 16 hari |
25 | Blueberry Vaccinium spp. | Stratifikasi di kulkas 90 hari dan Germinasi 4 - 11 minggu |
26 | Brokoli Brassica oleracea var. italica | 3 - 5 hari |
27 | Buah Naga Hylocereus undatus, Hylocereus polyrhizus, Selenicereus megalanthus, Hylocereus costaricensis | 3 - 9 hari |
28 | Buncis Phaseolus vulgaris | 3 - 7 hari |
29 | Bunga Matahari Helianthus annuus | 2 - 9 hari |
30 | Cabai Besar/Keriting Capsicum annuum | 3 - 9 hari |
31 | Cabai Habanero (Cabai Gendol) Capsicum chinense | 3 - 9 hari |
32 | Cabai Rawit Capsicum frutescens | 3 - 9 hari |
33 | Cabai Superpedas Capsicum chinense | 3 - 9 hari |
34 | Cabai Unik Capsicum ssp. | 3 - 9 hari |
35 | Catnip Nepeta cataria | Stratifikasi di kulkas 16 jam dan Germinasi 4 - 10 hari |
36 | Celeriac (Seledri Akar) Apium graveolens var. rapaceum | 11 - 18 hari |
37 | Chamomile Matricaria recutita | 4 - 11 hari |
38 | Ciplukan Physalis angulata | 7 - 10 hari |
39 | Coklat (Kakao) Theobroma cacao | 3 - 8 hari |
40 | Cucamelon Melothria scabra | 4 - 11 hari |
41 | Delima Punica granatum | 7 - 31 hari |
42 | Endive (Chicory) Cichorium endivia | 4 - 12 hari |
43 | Gendola (Binahong Merah) Anredera cordifolia | 4 - 10 hari |
44 | Goji Berry (Wolfberry) Lycium barbarum, Lycium chinense | Stratifikasi di kulkas 8 minggu dan Germinasi 10 - 14 hari |
45 | Jagung Zea mays | 4 - 9 hari |
46 | Jambu Air Syzygium aqueum | 6 - 22 hari |
47 | Jambu Biji Psidium guajava | 15 - 25 hari |
48 | Jambu Monyet (Mede) Anacardium occidentale | 14 - 21 hari |
49 | Jarak Ricinus communis | 6 - 12 hari |
50 | Jeruk Lemon / Sitrun Citrus limon | 6 - 14 hari |
51 | Jeruk Limo / Limau Citrus amblycarpa | 6 - 10 hari |
52 | Jeruk Mandarin Citrus reticulata | 7 - 18 hari |
53 | Jeruk Nagami / Kumquat Citrus margarita (Fortunella margarita) | 7 - 21 hari |
54 | Jeruk Nipis Citrus aurantifolia | 6 - 14 hari |
55 | Jeruk Purut Citrus x hystrix | 7 - 21 hari |
56 | Jeruk Rambat Citrus reticulata | 7 - 18 hari |
57 | Jeruk Santang Citrus reticulata | 6 - 20 hari |
58 | Jeruk Sunkist Citrus x sinensis | 7 - 24 hari |
59 | Jintan Hitam Nigella sativa | 9 - 14 hari |
60 | Jintan Putih Cuminum cyminum | 8 - 14 hari |
61 | Kacang Bogor Vigna subterranea, Voandzeia subterranea | 7 - 16 hari |
62 | Kacang Edamame Glycine max | 1 - 5 hari |
63 | Kacang Gude Cajanus cajan | 11 - 19 hari |
64 | Kacang Hijau Vigna radiata | 2 - 5 hari |
65 | Kacang Kapri Pisum sativum var. saccharatum | 5 - 9 hari |
66 | Kacang Kedelai Glycine max | 1 - 5 hari |
67 | Kacang Koro / Kara Canavalia ensiformis | 5 - 14 hari |
68 | Kacang Merah Phaseolus vulgaris | 2 - 7 hari |
69 | Kacang Panjang Vigna unguiculata ssp. sesquipedalis | 4 - 7 hari |
70 | Kacang Tanah Arachis hypogaea | 3 - 9 hari |
71 | Kacang Tunggak Vigna unguiculata subsp. unguiculata | 4 - 6 hari |
72 | Kailan Brassica oleracea Alboglabra Group | 3 - 8 hari |
73 | Kale Brassica oleracea var. sabellica | 7 - 14 hari |
74 | Kangkung Ipomoea aquatica | 3 - 5 hari |
75 | Kapas Gossypium, Gossypium hirsutum, Gossypium herbaceum, Gossypium arboreum. | 7 - 11 hari |
76 | Kecipir Psophocarpus tetragonolobus | 6 - 9 hari |
77 | Kecombrang (Honje) Etlingera elatior | 14 - 27 hari |
78 | Kelabat (Klabet) Trigonella foenum-graecum | 3 - 6 hari |
79 | Kelor Moringa oleifera | 4 - 12 hari |
80 | Kemangi Ocimum x citriodorum | 3-4 hari |
81 | Kembang Kol Brassica oleracea var. botrytis | 3 - 7 hari |
82 | Kenikir Cosmos caudatus | 4 - 11 hari |
83 | Kesemek Diospyros kaki | Stratifikasi di kulkas 2,5 bulan dan Germinasi 1 - 3 minggu |
84 | Ketepeng Senna alata, Cassia alata | 9 - 26 hari |
85 | Ketumbar Coriandrum sativum | 7 - 12 hari |
86 | Kiwano Cucumis metuliferus | 7 - 18 hari |
87 | Kiwi Actinidia deliciosa | 10 - 23 hari |
88 | Kohlrabi Brassica oleracea Gongylodes Group | 5 - 16 hari |
89 | Kol / Kubis Brassica oleracea var. capitata | 3 - 9 hari |
90 | Kol / Kubis Brussel (Mini) Brassica oleracea var. Gemmifera | 3 - 8 hari |
91 | Kurma Phoenix dactylifera | 9 - 18 hari |
92 | Labu botol (Labu air) Lagenaria siceraria | 6 - 10 hari |
93 | Labu Madu Cucurbita moschata | 6 - 10 hari |
94 | Labu Marrow Fatboy Cucurbita pepo | 6 - 10 hari |
95 | Labu Mini Cucurbita maxima, Cucurbita pepo | 6 - 10 hari |
96 | Labu Parang/Kuning Cucurbita moschata | 6 - 10 hari |
97 | Labu Siam/Hijau Sechium edule | 6 - 10 hari |
98 | Lada (Merica) Piper nigrum | 12 - 19 hari |
99 | Lamtoro Leucaena leucocephala | 6 - 11 hari |
100 | Lavender Lavandula angustifolia | Stratifikasi di kulkas 3 minggu dan Germinasi 1 - 4 minggu |
101 | Lobak Raphanus raphanistrum subsp. sativus | 3 - 5 hari |
102 | Mahkota Dewa Phaleria macrocarpa | 12 - 19 hari |
103 | Marjoram Origanum majorana | 5 - 17 hari |
104 | Markisa Passiflora edulis | 8 - 18 hari |
105 | Melon Cucumis melo | 3 - 9 hari |
106 | Mentimun Cucumis sativus | 1 - 3 hari |
107 | Mentimun Suri Cucumis melo L var reticulatus naudin, Cucumis sativus, Cucumis melo L. var. Bartek | 7 - 9 hari |
108 | Microgreen | 1 - 5 hari |
109 | Mimba Azadirachta indica | 5 - 14 hari |
110 | Mint Mentha piperita | 3 - 8 hari |
111 | Miracle Berry Synsepalum dulcificum | 2 - 4 minggu |
112 | Mizuna Brassica rapa nipposinica, Brassica juncea var. japonica | 4 - 8 hari |
113 | Mustard Brassica juncea, Brassica nigra | 2 - 5 hari |
114 | Nanas Ananas comosus | 12 - 28 hari |
115 | Nangka Artocarpus heterophyllu | 3 - 7 hari |
116 | Okra (Bendi) Abelmoschus esculentus | 9 - 21 hari |
117 | Oregano Origanum vulgare | 5 - 17 hari |
118 | Oyong (Gambas) Luffa acutangula | 3 - 7 hari |
119 | Pacing Costus speciosus | 5 - 19 hari |
120 | Pakcoy (Sawi Daging) Brassica rapa subsp. chinensis | 3 - 5 hari |
121 | Papikra Capsicum annuum | 5 - 9 hari |
122 | Pare (Peria) Momordica charantia | 2 - 7 hari |
123 | Pare Belut/Ular Trichosanthes cucumerina | 2 - 7 hari |
124 | Pepaya Carica papaya | 7 - 15 hari |
125 | Perilla (Shiso) Perilla frutescens | 4 - 9 hari |
126 | Peterseli (Parsley) Petroselinum crispum | 12 - 21 hari |
127 | Pir Pyrus pyrifolia, P. communis, P. syriaca, P. nivalis, P. pashia | Stratifikasi di kulkas 3 bulan dan Germinasi 2 - 3 minggu |
128 | Prem (Plum) Prunus Maritima, Prunus domestica | Stratifikasi di kulkas 3 bulan dan Germinasi 1 - 2 minggu |
129 | Ranti (Leunca/Lenca) Solanum nigrum | 5 - 9 hari |
130 | Raspberry Rubus occidentalis, Rubus strigosus | Stratifikasi di kulkas 5 minggu dan Germinasi 11 - 21 hari |
131 | Rhubarb Rheum rhabarbarum | 6 - 18 hari |
132 | Rosela Hibiscus sabdariffa | 2 - 7 hari |
133 | Rosemary Rosmarinus officinalis | 5 - 8 minggu |
134 | Rumput Gandum Tritucum aestivum | 2 - 4 hari |
135 | Sage Salvia officinalis | 6 - 18 hari |
136 | Savory Satureja hortensis | 6 - 10 hari |
137 | Sawi Hijau/Manis (Caisim) Brassica chinensis var. parachinensis, Brassica rapa var. parachinensis | 1 - 5 hari |
138 | Sawi Pagoda Brassica rapa subsp. narinosa, Brassica rapa var. rosularis. | 2 - 4 hari |
139 | Sawi Pahit Brassica juncea | 2 - 5 hari |
140 | Sawi Putih (Petsai) Brassica rapa subsp. pekinensis | 3 - 5 hari |
141 | Sawo Kecik Manilkara kauki | 7 - 18 hari |
142 | Sawo Manila Manilkara zapota | 7 - 18 hari |
143 | Selada Lactuca sativa | 3 - 5 hari |
144 | Selasih (Basil) Ocimum basilicum | 3 - 7 hari |
145 | Seledri Apium graveolens | 11 - 18 hari |
146 | Semangka Citrullus lanatus, Citrullus vulgaris | 3 - 8 hari |
147 | Shungiku Glebionis coronaria, Chrysanthemum coronarium | 7 - 11 hari |
148 | Sirsak Annona muricata | 12 - 19 hari |
149 | Sorgum Sorghum bicolor | 2 - 7 hari |
150 | Sorrel Rumex acetosa, Rumex biformis, Acetosa agrestis | 4 - 11 hari |
151 | Srikaya Annona squamosa | 9 - 18 hari |
152 | Stevia (Daun Manis) Stevia rebaudiana | 4 - 7 hari |
153 | Strawberry Fragaria x ananassa | 14 - 21 hari |
154 | Swiss Chard Beta vulgaris subsp. vulgaris, | 5 - 9 hari |
155 | Takokak (Rimbang) Solanum torvum | 6 - 23 hari |
156 | Tarragon Artemisia dracunculus | 14 - 23 hari |
157 | Telang Clitoria ternatea | 3 - 7 hari |
158 | Terong Solanum melongena | 3 - 12 hari |
159 | Thyme Thymus vulgaris, Thymus serpyllum | 14 - 21 hari |
160 | Tomat Solanum lycopersicum, Lycopersicon esculentum (sinonim), Lycopersicon lycopersicum (sinonim) | 5 hari |
161 | Turi Sesbania grandiflora | 5 - 17 hari |
162 | Turnip Brassica rapa subsp. rapifera | 4 - 11 hari |
163 | Wijen Sesamum indicum | 4 - 6 hari |
164 | Wortel Daucus carota | 7 - 18 hari |
165 | Zukini (Zucchini) Cucurbita pepo var. giromontiina | 3 - 9 hari |
2. Memilih Wadah Germinasi
Wadah germinasi (tempat untuk benih bertunas/berkecambah) antara lain tisu atau kain atau kapas, dan plastik sebagai penutupnya.
3. Memasukkan Benih ke Wadah Germinasi
3.1. Wadah Germinasinya Tisu
Ambil 2-3 tisu untuk alas (bagian bawah) dan susun menumpuk 2-3 tisu tsb, kemudian lembabkan tisu tsb menggunakan air sprayer halus. Cukup lembab saja, jangan sampai ada air menggenang agar biji/benih tidak berjamur atau busuk.
Ambil benih/biji yang telah direndam dan ditiris, kemudian letakkan benih tersebut di atas tisu dengan jarak yang rapi.
Ambil 2-3 tisu lagi sebagai penutup, susun menumpuk 2-3 tisu tsb, kemudian lembabkan tisu menggunakan air sprayer halus. Dan letakkan tisu penutup tadi di atas benih yang telah disebar/ditata.
3.2. Wadah Germinasinya Kapas
Ambil beberapa kapas untuk alas (bagian bawah), kemudian lembabkan kapas tsb menggunakan air sprayer halus. Cukup lembab saja, jangan sampai ada air menggenang agar biji/benih tidak berjamur atau busuk.
Ambil benih/biji yang telah direndam dan ditiris, kemudian letakkan benih tersebut di atas kapas dengan jarak yang rapi.
Ambil kapas lain sebagai penutup, kemudian lembabkan kapas menggunakan air sprayer halus. Dan letakkan kapas penutup tadi di atas benih yang telah disebar/ditata.
3.3. Wadah Germinasinya Kain/Handuk Kertas
Ambil kain/handuk kertas dan celupkan ke air bersih (air tsb harus bebas kaporit, sehingga gunakan air kemasan biar aman). Kemudian peras kain/handuk kertas tersebut keras-keras agar kain/handuk kertasnya lembab (tidak terlalu basah).
Ambil benih/biji yang telah direndam dan ditiris, kemudian letakkan benih di atas permukaan sebagian kain/handuk kertas tsb, selanjutnya tutup benih dengan sebagian permukaan kain/handuk kertas lainnya.
3.4. Masukkan ke dalam Kantong Plastik
Selanjutnya masukkan kain/tisu/kapas/handuk kertas yang telah berisi benih/biji tsb ke dalam kantong plastik dengan tujuan agar penguapan airnya tetap di dalam plastik sehingga kain/tisu/kapas/handuk kertas tetap lembab (tidak kering). Namun seandainya kering, maka teteskan beberapa butiran air agar lembab kembali.
Ujung kantong plastiknya biarkan sedikit terbuka atau ditutup rapat (di klip atau ditutup/diikat dengan tali) bergantung dari karakteristik benihnya.
Kemudian letakkan kantong plastik tersebut di (bergantung dari karakteristik benihnya):
- Tempat Terang, yaitu tempat yang terkena sinar matahari langsung namun terhindar dari guyuran hujan.
- Tempat Teduh, yaitu tempat yang tidak mendapat sinar matahari langsung dan terhindar dari guyuran hujan.
- Tempat Gelap dan Lembab, yaitu tempat yang lembab dan benar-benar tidak terkena sinar matahari.
4. Periksa Setiap Hari
Periksalah setiap hari dan sesuaikan kondisinya bila dibutuhkan.
Jika tisu/kapas/kainnya mengering, tambahkan satu atau dua tetes air.
Jika muncul jamur atau bintik-bintik hitam pada suatu benih, cabut benih tersebut dan bersihkan jika memungkinkan. Namun jika sulit dibersihkan, maka buanglah biji tersebut.
Jika ternyata seluruh biji di dalam terserang jamur, tambahkan sedikit fungisida.
5. Memindah Benih Bertunas ke Media Semai/Tanam
Benih akan mengeluarkan tunasnya (berkecambah) setelah beberapa jam atau beberapa hari, tergantung jenis tanamannya. Untuk mengetahui berapa hari benih tsb akan bertunas, silakan klik ini untuk kelompok tanaman (Lama germinasi kelompok tanaman) atau klik ini untuk masing2 tanaman (Lama germinasi masing2 tanaman).
Jika benih/biji tersebut sudah muncul kecambah/tunasnya sekitar 0,5 - 2 cm, maka pindahkan benih yang sudah bertunas tersebut ke media semai atau media tanam yang telah disiapkan.
6. Khusus Benih Ukuran Halus/Kecil
Untuk benih berukuran halus/kecil, maka wadah germinasi tersebut bisa sekaligus dijadikan media semai. Sehingga ketika benih/biji tersebut sudah muncul kecambah/tunasnya sekitar 0,5 - 2 cm, maka biarkan benih yang sudah bertunas tetap di wadah germinasi tersebut (tidak perlu dipindah ke media semai/lain) dan letakkan di tempat yang teduh.
Bibit tanaman mulai dipindah ke pot/polibag setelah tumbuh cukup besar, yaitu memiliki 3-6 helai daun. Pemindahan dilakukan dengan cara digunting/dipotong wadah germinasi (tisu/kapas/kain) tersebut, kemudian dimasukkan beserta tisu/kain/kapasnya ke media tanam yang sudah disiapkan. Nantinya tisu/kapas/kain tersebut akan hancur menjadi tanah.
Untuk mengetahui berapa hari benih tsb akan bertunas, silakan klik ini untuk kelompok tanaman (Lama germinasi kelompok tanaman) atau klik ini untuk masing2 tanaman (Lama germinasi masing2 tanaman).
Page 7
Penanaman Bibit/Benih
Daftar Isi (klik di bawah ini)
Jika tempat/wadah untuk menanam menggunakan pot/polibag maka pot/polibag harus diberi lubang di bagian bawahnya dan membuat sedemikian rupa agar bagian bawahnya tidak menyentuh tanah, sehingga air tidak terlalu lama berdiam di dalam polibag (dapat mengalir keluar).
Untuk mudahnya, sebelum diberi media tanam (tanah), masukkan terlebih dulu batu-batu kecil (atau pecahan-pecahan batu) ke dalam pot/polibag. Batu-batu tersebut berfungsi sebagai penyangga media tanam sekaligus mencegah tersumbatnya lubang drainase.
Kemudian barulah isi pot/polibag dengan media tanam hingga 75% - 85% pot/polibag (artinya jangan sampai penuh).
Sehari sebelum mulai menanam atau mulai memindah bibit tanaman, masukkan terlebih dulu media tanam ke wadah tanam (pot/polibag). Kemudian siram dengan sedikit air agar media tanam menjadi lembab, dan upayakan agar media tanam dalam kondisi gembur (tidak padat).
1. Media Tanam
Media tanam dapat berupa campuran tanah, pasir atau sekam bakar, dan kompos atau pupuk kandang dengan perbandingan 1-2 : 1 : 1.
Di pasaran sudah banyak tersedia media tanam tunggal (sudah berupa campuran tanah dsb) yang bisa digunakan langsung untuk menyemai benih tersebut.
Sebelum menggunakan media tanam yang dibeli di pasaran, sebaiknya media tanam tersebut dibuka terlebih dulu selama 1 hari di tempat teduh / terbuka yang terlindung dari sinar matahari langsung dan hujan. Tujuannya untuk mendinginkan hawa panas yang ada di dalam kemasannya, barulah kemudian media tanam tsb siap digunakan.
Yang terpenting, pada saat benih atau bibit dimasukkan ke media tanam, media tanamnya harus "gembur (tidak padat dan keras)", sehingga akar bibit/benih yang akan tumbuh nantinya leluasa menembus media tanam tsb.
2. Menanam Bibit Hasil Penyemaian
Buatlah terlebih dulu lubang pada media tanam (tanah) di pot/polibag terkait. Lubang tersebut digunakan untuk meletakkan / menanam bibit yang telah disemai.
Bibit tanaman dari penyemaian mulai dipindah ke pot/polibag setelah bibit tumbuh cukup besar, yaitu memiliki 3-6 helai daun. Pemindahan dilakukan satu persatu dan pelan-pelan (hati-hati) agar tidak terjadi kerusakan pada akar yang masih lemah. Caranya, angkat bibit dengan mengikutsertakan tanah di sekitar akarnya.
Kemudian masukkan bibit beserta tanah di sekitarnya ke lubang yang telah disiapkan. Tambahkan media tanam (tanah) di sekitar bibit tersebut, serta ditekan sedikit, sedemikan rupa sehingga bibit tersebut dapat berdiri tegak.
Setelah ditanam, semprot/siram dengan sedikit air (gunakan spray/penyemprot air yang halus).
Tempatkan tanaman di lokasi yang teduh atau tidak terkena matahari langsung serta tidak terkena guyuran hujan.
Penempatan tanaman di lokasi yang teduh dilakukan sampai tumbuh tunas baru (tumbuh daun baru) pada bibit tanaman tersebut. Dengan tumbuhnya tunas baru, hal ini menunjukkan bahwa bibit tersebut telah dapat beradaptasi dengan lingkungannya yang baru.
Setelah munculnya tunas baru, tanaman tersebut dianggap telah siap, dan selanjutnya pot / polibag tersebut dapat dibiarkan tetap di lokasi itu atau dipindahkan ke lokasi lain yang sesuai dengan jenis tanaman tsb. Misalkan untuk jenis tanaman yang membutuhkan sinar matahari langsung, maka polibagnya ditempatkan di lokasi yang mendapat matahari langsung. Sedangkan untuk tanaman yang tidak membutuhkan sinar matahari langsung, maka lokasi polibag tidak perlu dipindah.
3. Menanam Langsung Benih/Biji
Sehari sebelum menebar benih, masukkan media tanam ke wadah tanam (pot/polibag). Kemudian basahi terlebih dulu media tanam, dan upayakan media tanam dalam kondisi gembur (tidak padat).
Selanjutnya masukkan benih dengan kedalaman sekitar 2 cm. Cara memasukkannya dengan membuat lubang kecil terlebih dulu sedalam 2 cm, selanjutnya benih diletakkan di dalam lubang tsb, kemudian tutupi dengan media tanam (tanah) di sekitar benih tsb.
Setelah itu, siram dengan semprotan air yang halus (sebaiknya menggunakan alat sprayer).
Tempatkan pot/polibag di lokasi yang terang (terkena matahari langsung namun tidak terkena guyuran hujan).
Setelah muncul tunas dan tumbuh cukup besar, yaitu memiliki 3-6 helai daun. barulah ditempatkan di lokasi terbuka.
Ketika benih tsb tumbuh dan ternyata dianggap terlalu rapat jaraknya, maka lakukan penjarangan. Yaitu bibit tanaman yang dianggap terlalu dempet (berdekatan), dipindahkan ke tempat lain di polibag yang sama atau polibag lain yang sudah dipersiapkan.
Page 8
Merendam Benih/Biji
Daftar Isi (klik di bawah ini)
Sebelum benih digerminasi atau disemai atau ditanam langsung, rendam terlebih dulu benih dengan air hangat selama beberapa menit atau beberapa jam (tergantung jenis benihnya), dengan tujuan untuk mematahkan masa dormansi benih (membangunkan benih sekaligus mempercepat berkecambah).
Umumnya lebih optimal jika air untuk merendam merupakan air bawang merah atau air yang telah diberi ZPT (Zat Pengatur Tumbuh), karena akan lebih memacu pemecahan dorminasi biji. Terdapat banyak merk ZPT dipasaran seperti Atonik, Novelgro Alpha, PLP Pembenihan, dsb.
Yang perlu diperhatikan dalam merendam benih adalah ukuran benihnya serta lunak/kerasnya kulit benih tersebut. Pada umumnya semakin kecil benihnya dan semakin lunak kulit benihnya, maka waktu merendamnya semakin pendek. Misalkan benih seledri sebaiknya hanya direndam maksimal 1 jam (60 menit) menggunakan air hangat, sedangkan benih jeruk direndam 12 jam, benih anggur direndam 24 jam, benih kurma direndam 3-6 hari, dsb.
Biji Tanaman yg Perlu Direndam
No | Tanaman | Waktu dan Suhu Rendam |
1 | Adas Manis (Anise) Pimpinella anisum | direndam dng air hangat (40-50 C) selama 1 jam |
2 | Anggur Vitis labrusca, Vitis vinifera | direndam dng air bersih (suhu kamar, 20-26 C) selama 24 jam |
3 | Apel Malus domestica, Malus sylvestris | direndam dng air bersih (suhu kamar, 20-26 C) selama 30 menit |
4 | Artichoke Cynara scolymus | direndam dng air hangat (suhu 35-40 C) selama 3-5 menit |
5 | Asam Tamarindus indica | direndam dng air bersih (suhu kamar, 20-26 C) selama 3 hari, selanjutnya direndam dalam air hangat (sekitar 40-45 C) selama 24 jam |
6 | Asparagus Asparagus officinalis | direndam dng air bersih (suhu kamar, 20-26 C) selama 22 jam |
7 | Belimbing Manis Averrhoa carambola | direndam dng air hangat (suhu 40-45 C) selama 30 menit |
8 | Belimbing Wuluh Averrhoa bilimbi | direndam dng air bersih (suhu kamar, 20-26 C) selama 50 menit |
9 | Bengkuang Pachyrhizus erosus | direndam dng air bersih (suhu kamar, 20-26 C) selama 9 jam |
10 | Bidara Arab Ziziphus mauritiana | direndam dng air bersih (suhu kamar, 20-26 C) selama 8 jam |
11 | Binahong (Piahong) Anredera cordifolia | direndam dng air hangat (suhu 35-45 C) selama 8 jam |
12 | Blackberry Rubus spp. | direndam dng air bersih (suhu kamar, 20-26 C) selama 50 menit |
13 | Blewah Cucumis melo var. cantalupo, Cucumis melo var. cantalupensis | direndam dng air bersih (suhu kamar, 20-26 C) selama 12 jam |
14 | Bligo (Beligo/Bligu) Benincasa hispida | direndam dng air hangat-hangat kuku (sekitar 40 C) selama 35 menit |
15 | Blueberry Vaccinium spp. | direndam dng air bersih (suhu kamar, 20-26 C) selama 30 menit |
16 | Bunga Matahari Helianthus annuus | direndam dng air hangat (40-50 C) selama 25 menit |
17 | Cabai Besar/Keriting Capsicum annuum | direndam dng air hangat (suhu 35-45 C) selama 3 jam |
18 | Cabai Habanero (Cabai Gendol) Capsicum chinense | direndam dng air hangat (suhu 35-45 C) selama 3 jam |
19 | Cabai Rawit Capsicum frutescens | direndam dng air hangat (suhu 35-45 C) selama 3 jam |
20 | Cabai Superpedas Capsicum chinense | direndam dng air hangat (suhu 35-45 C) selama 3 jam |
21 | Cabai Unik Capsicum ssp. | direndam dng air hangat (suhu 35-45 C) selama 3 jam |
22 | Catnip Nepeta cataria | direndam dng air bersih (suhu kamar, 20-26 C) selama 24 jam |
23 | Celeriac (Seledri Akar) Apium graveolens var. rapaceum | direndam dng air hangat (50-60 C) selama 50 menit |
24 | Coklat (Kakao) Theobroma cacao | direndam dng air bersih (suhu kamar, 20-26 C) selama 15 menit |
25 | Delima Punica granatum | direndam dng air hangat (40-45 C) selama 2 jam |
26 | Gendola (Binahong Merah) Anredera cordifolia | direndam dng air hangat (suhu 35-45 C) selama 8 jam |
27 | Goji Berry (Wolfberry) Lycium barbarum, Lycium chinense | direndam dng air bersih (suhu kamar, 20-26 C) selama 40 menit |
28 | Jambu Biji Psidium guajava | direndam dng air bersih (suhu kamar, 20-26 C) selama 4 jam |
29 | Jambu Monyet (Mede) Anacardium occidentale | direndam dng air bersih (suhu kamar, 20-26 C) selama 30 menit |
30 | Jarak Ricinus communis | direndam dng air bersih (suhu kamar, 20-26 C) selama 7 jam |
31 | Jeruk Lemon / Sitrun Citrus limon | direndam dng air bersih (suhu kamar, 20-26 C) selama 2 jam |
32 | Jeruk Limo / Limau Citrus amblycarpa | direndam dng air bersih (suhu kamar, 20-26 C) selama 2 jam |
33 | Jeruk Mandarin Citrus reticulata | direndam dng air bersih (suhu kamar, 20-26 C) selama 12 jam |
34 | Jeruk Nagami / Kumquat Citrus margarita (Fortunella margarita) | direndam dng air bersih (suhu kamar, 20-26 C) selama 2 jam |
35 | Jeruk Nipis Citrus aurantifolia | direndam dng air bersih (suhu kamar, 20-26 C) selama 1 jam |
36 | Jeruk Purut Citrus x hystrix | direndam dng air bersih (suhu kamar, 20-26 C) selama 2 jam |
37 | Jeruk Rambat Citrus reticulata | direndam dng air bersih (suhu kamar, 20-26 C) selama 12 jam |
38 | Jeruk Santang Citrus reticulata | direndam dng air bersih (suhu kamar, 20-26 C) selama 12 jam |
39 | Jeruk Sunkist Citrus x sinensis | direndam dng air bersih (suhu kamar, 20-26 C) selama 2 jam |
40 | Jintan Hitam Nigella sativa | direndam dng air bersih (suhu kamar, 20-26 C) selama 2 jam |
41 | Jintan Putih Cuminum cyminum | direndam dng air bersih (suhu kamar, 20-26 C) selama 2 jam |
42 | Kacang Bogor Vigna subterranea, Voandzeia subterranea | direndam dng air hangat (suhu 40-45 C) selama 10 menit |
43 | Kacang Gude Cajanus cajan | direndam dng air bersih (suhu kamar, 20-26 C) selama 20 menit |
44 | Kacang Kapri Pisum sativum var. saccharatum | direndam dng air bersih (suhu kamar, 20-26 C) selama 5 jam |
45 | Kacang Panjang Vigna unguiculata ssp. sesquipedalis | direndam dng air bersih (suhu kamar, 20-26 C) selama 2 jam |
46 | Kacang Tanah Arachis hypogaea | direndam dng air hangat (suhu 40-45 C) selama 10 menit |
47 | Kecombrang (Honje) Etlingera elatior | direndam dng air hangat (40-50 C) selama 2 jam |
48 | Kelabat (Klabet) Trigonella foenum-graecum | direndam dng air hangat (40-50 C) selama 12 jam |
49 | Kelor Moringa oleifera | direndam dng air hangat (40 - 50 C) selama 24 jam |
50 | Kembang Kol Brassica oleracea var. botrytis | direndam dng air hangat (40 - 50 C) selama 1 jam |
51 | Kesemek Diospyros kaki | direndam dng air bersih (suhu kamar, 20-26 C) selama 30 menit |
52 | Ketepeng Senna alata, Cassia alata | direndam dng air hangat (40 - 45 C) selama 6 jam |
53 | Ketumbar Coriandrum sativum | direndam dng air hangat (40 - 50 C) selama 50 menit |
54 | Kiwano Cucumis metuliferus | direndam dng air hangat (40-50 C) selama 3 jam |
55 | Kurma Phoenix dactylifera | direndam dng air bersih (suhu kamar, 20-26 C) selama 5 hari (ganti airnya setiap hari) |
56 | Labu botol (Labu air) Lagenaria siceraria | direndam dng air hangat-hangat kuku (sekitar 40 C) selama 30 menit |
57 | Labu Madu Cucurbita moschata | direndam dng air hangat-hangat kuku (sekitar 40 C) selama 30 menit |
58 | Labu Marrow Fatboy Cucurbita pepo | direndam dng air hangat-hangat kuku (sekitar 40 C) selama 30 menit |
59 | Labu Mini Cucurbita maxima, Cucurbita pepo | direndam dng air hangat-hangat kuku (sekitar 40 C) selama 30 menit |
60 | Labu Parang/Kuning Cucurbita moschata | direndam dng air hangat-hangat kuku (sekitar 40 C) selama 30 menit |
61 | Labu Siam/Hijau Sechium edule | direndam dng air hangat-hangat kuku (sekitar 40 C) selama 30 menit |
62 | Lamtoro Leucaena leucocephala | direndam dng air bersih (suhu kamar, 20-26 C) selama 6 jam |
63 | Melon Cucumis melo | direndam dng air hangat (40-50 C) selama 2 jam |
64 | Mentimun Cucumis sativus | direndam dng air hangat (sekitar 40-50 C) selama 6 jam |
65 | Mentimun Suri Cucumis melo L var reticulatus naudin, Cucumis sativus, Cucumis melo L. var. Bartek | direndam dng air hangat (40-50 C) selama 30 menit |
66 | Miracle Berry Synsepalum dulcificum | direndam dng air hangat (40-50 C) selama 30 menit |
67 | Nangka Artocarpus heterophyllu | direndam dng air bersih (suhu kamar, 20-26 C) selama 24 jam |
68 | Okra (Bendi) Abelmoschus esculentus | direndam dng air hangat (sekitar 40-50 C) selama 12 jam |
69 | Oyong (Gambas) Luffa acutangula | direndam dng air hangat (40-50 C) selama 20 menit |
70 | Papikra Capsicum annuum | direndam dng air hangat (suhu 35-45 C) selama 3 jam |
71 | Pare (Peria) Momordica charantia | direndam dng air bersih (suhu kamar, 20-26 C) selama 25 menit |
72 | Pare Belut/Ular Trichosanthes cucumerina | direndam dng air bersih (suhu kamar, 20-26 C) selama 25 menit |
73 | Pepaya Carica papaya | direndam dng air hangat (40 - 50 C) selama 4 jam |
74 | Perilla (Shiso) Perilla frutescens | direndam dng air bersih (suhu kamar, 20-26 C) selama 24 jam |
75 | Peterseli (Parsley) Petroselinum crispum | direndam dng air hangat (suhu 40-45 C) selama 24 jam |
76 | Pir Pyrus pyrifolia, P. communis, P. syriaca, P. nivalis, P. pashia | direndam dng air hangat (40 - 50 C) selama 48 jam |
77 | Prem (Plum) Prunus Maritima, Prunus domestica | direndam dng air bersih (suhu kamar, 20-26 C) selama 12 jam |
78 | Ranti (Leunca/Lenca) Solanum nigrum | direndam dng air bersih (suhu kamar, 20-26 C) selama 20 menit |
79 | Raspberry Rubus occidentalis, Rubus strigosus | direndam dng air bersih (suhu kamar, 20-26 C) selama 30 menit |
80 | Rhubarb Rheum rhabarbarum | direndam dng air hangat (40 - 50 C) selama 3 jam |
81 | Rosemary Rosmarinus officinalis | direndam dng air hangat (40-50 C) selama 4 jam |
82 | Sawo Kecik Manilkara kauki | direndam dng air bersih (suhu kamar, 20-26 C) selama 24 jam |
83 | Sawo Manila Manilkara zapota | direndam dng air bersih (suhu kamar, 20-26 C) selama 24 jam |
84 | Seledri Apium graveolens | direndam dng air hangat (50-60 C) selama 50-60 menit |
85 | Semangka Citrullus lanatus, Citrullus vulgaris | direndam dng air hangat (40-50 C) selama 20 menit |
86 | Sirsak Annona muricata | direndam dng air hangat (40-50 C) selama 20 jam |
87 | Sorgum Sorghum bicolor | direndam dng air bersih (suhu kamar, 20-26 C) selama 36 jam |
88 | Srikaya Annona squamosa | direndam dng air bersih (suhu kamar, 20-26 C) selama 3 jam |
89 | Swiss Chard Beta vulgaris subsp. vulgaris, | direndam dng air hangat (sekitar 45 C) selama 10 menit |
90 | Takokak (Rimbang) Solanum torvum | direndam dng air hangat (sekitar 55 C) selama 15 menit |
91 | Telang Clitoria ternatea | direndam dng air bersih (suhu kamar, 20-26 C) selama 7 jam |
92 | Terong Solanum melongena | direndam dng air hangat (sekitar 55 C) selama 15 menit |
93 | Zukini (Zucchini) Cucurbita pepo var. giromontiina | direndam dng air bersih (suhu kamar, 20-26 C) selama 70 menit |
Biji Tanaman yg Tidak Perlu Direndam
No | Tanaman | Nama Ilmiah/Latin (Spesies) |
1 | Adas Fennel | Foeniculum vulgare |
2 | Adas Sowa (Dill) | Anethum graveolens |
3 | Anting Anting | Acalypha australis |
4 | Arugula | Eruca vesicaria ssp. sativa |
5 | Bawang Bombay | Allium cepa |
6 | Bawang Daun | Allium fistulosum |
7 | Bawang Kucai | Allium tuberosum, Allium ramosum |
8 | Bawang Merah | Allium cepa var. aggregatum |
9 | Bayam | Amaranthus |
10 | Bit | Beta vulgaris |
11 | Brokoli | Brassica oleracea var. italica |
12 | Buah Naga | Hylocereus undatus, Hylocereus polyrhizus, Selenicereus megalanthus, Hylocereus costaricensis |
13 | Buncis | Phaseolus vulgaris |
14 | Chamomile | Matricaria recutita |
15 | Ciplukan | Physalis angulata |
16 | Cucamelon | Melothria scabra |
17 | Endive (Chicory) | Cichorium endivia |
18 | Jagung | Zea mays |
19 | Jambu Air | Syzygium aqueum |
20 | Kacang Edamame | Glycine max |
21 | Kacang Hijau | Vigna radiata |
22 | Kacang Kedelai | Glycine max |
23 | Kacang Koro / Kara | Canavalia ensiformis |
24 | Kacang Merah | Phaseolus vulgaris |
25 | Kacang Tunggak | Vigna unguiculata subsp. unguiculata |
26 | Kailan | Brassica oleracea Alboglabra Group |
27 | Kale | Brassica oleracea var. sabellica |
28 | Kangkung | Ipomoea aquatica |
29 | Kapas | Gossypium, Gossypium hirsutum, Gossypium herbaceum, Gossypium arboreum. |
30 | Kecipir | Psophocarpus tetragonolobus |
31 | Kemangi | Ocimum x citriodorum |
32 | Kenikir | Cosmos caudatus |
33 | Kiwi | Actinidia deliciosa |
34 | Kohlrabi | Brassica oleracea Gongylodes Group |
35 | Kol / Kubis | Brassica oleracea var. capitata |
36 | Kol / Kubis Brussel (Mini) | Brassica oleracea var. Gemmifera |
37 | Lada (Merica) | Piper nigrum |
38 | Lavender | Lavandula angustifolia |
39 | Lobak | Raphanus raphanistrum subsp. sativus |
40 | Mahkota Dewa | Phaleria macrocarpa |
41 | Marjoram | Origanum majorana |
42 | Markisa | Passiflora edulis |
43 | Microgreen | |
44 | Mimba | Azadirachta indica |
45 | Mint | Mentha piperita |
46 | Mizuna | Brassica rapa nipposinica, Brassica juncea var. japonica |
47 | Mustard | Brassica juncea, Brassica nigra |
48 | Nanas | Ananas comosus |
49 | Oregano | Origanum vulgare |
50 | Pacing | Costus speciosus |
51 | Pakcoy (Sawi Daging) | Brassica rapa subsp. chinensis |
52 | Rosela | Hibiscus sabdariffa |
53 | Rumput Gandum | Tritucum aestivum |
54 | Sage | Salvia officinalis |
55 | Savory | Satureja hortensis |
56 | Sawi Hijau/Manis (Caisim) | Brassica chinensis var. parachinensis, Brassica rapa var. parachinensis |
57 | Sawi Pagoda | Brassica rapa subsp. narinosa, Brassica rapa var. rosularis. |
58 | Sawi Pahit | Brassica juncea |
59 | Sawi Putih (Petsai) | Brassica rapa subsp. pekinensis |
60 | Selada | Lactuca sativa |
61 | Selasih (Basil) | Ocimum basilicum |
62 | Shungiku | Glebionis coronaria, Chrysanthemum coronarium |
63 | Sorrel | Rumex acetosa, Rumex biformis, Acetosa agrestis |
64 | Stevia (Daun Manis) | Stevia rebaudiana |
65 | Strawberry | Fragaria x ananassa |
66 | Tarragon | Artemisia dracunculus |
67 | Thyme | Thymus vulgaris, Thymus serpyllum |
68 | Tomat | Solanum lycopersicum, Lycopersicon esculentum (sinonim), Lycopersicon lycopersicum (sinonim) |
69 | Turi | Sesbania grandiflora |
70 | Turnip | Brassica rapa subsp. rapifera |
71 | Wijen | Sesamum indicum |
72 | Wortel | Daucus carota |
1. Skarifikasi (Melukai Kulit Benih)
Skarifikasi adalah melukai kulit benih/biji yang keras agar menjadi lebih mudah ditembus oleh air atau udara, sehingga membantu peresapan air yang akan memicu pertumbuhan benih.
Proses skarifikasi ini bisa juga dalam bentuk menipiskan kulit biji.
Skarifikasi ini perlu dilakukan pada benih/biji yang kulitnya keras dan kedap air, sehingga sulit ditembus oleh air. Namun harus hati-hati dalam melakukannya agar tidak merusak bagian dalam benih tersebut.
Cara ini dapat dilakukan dengan bantuan alat seperti kikir atau kertas amplas (kertas pasir halus).
Ketika dikikir atau diamplas dan kulit bijinya berubah warna (karena bakal tunas warnanya berbeda dengan kulit biji), maka segera hentikan, dan itu berarti biji tersebut sudah selesai di-skarifikasi.
Skarifikasi ini mampu mempercepat munculnya tunas, karena kulit benih/biji menjadi lebih mudah ditembus oleh air.
Setelah kulit benih dianggap sudah mampu menyerap air, maka dilanjutkan dengan proses merendam benih.
2. Peregangan/Peretakan Kulit Biji/Benih
Peregangan atau Peretakan kulit biji adalah membuka/meregangkan sedikit mulut/ujung biji agar air dan udara dapat masuk ke dalam biji tersebut, sehingga mempermudah dan mempercepat biji mengeluarkan tunas (mempercepat proses perkecambahan).
Peregangan kulit biji ini perlu dilakukan pada benih/biji yang kulitnya kedap air dan keras, sehingga sulit ditembus oleh air. Namun harus hati-hati dalam melakukannya agar tidak merusak bagian dalam benih tersebut.
Alat yang digunakan untuk meregangkan/membuka ujung biji tersebut antara lain tang kecil atau gunting kuku atau menggunakan gigi kita (seperti makan kuaci/kwaci).
Cara meregangkannya seperti berikut ini. Pegang biji tersebut, kemudian bagian ujung yang lancip ditekan sedikit menggunakan tang kecil sehingga ujung bijinya menjadi terbuka (regang). Atau bagi yang sering makan kuaci, bisa juga meregangkannya menggunakan gigi kita, dengan cara ujung biji tersebut ditekan sedikit sehingga terbuka.
Yang perlu diperhatikan saat menekan untuk meregangkannya jangan terlalu keras dan jangan terlalu lebar, karena dikawatirkan biji didalamnya menjadi retak atau terluka sehingga tidak dapat bertunas/berkecambah. Jadi yang dibutuhkan hanya sesedikit mungkin mulutnya terbuka agar air dan udara bisa masuk.
Setelah mulut biji dianggap sudah sedikit terbuka sehingga air dan udara bisa masuk, maka dilanjutkan dengan proses merendam benih.
3. Merendam Benih dengan Air Hangat
Benih/biji tanaman direndam dengan air hangat, umumnya pada suhu di bawah 50 derajat Celcius.
Fungsi perendaman ini terutama untuk melunakkan kulit benih sehingga memudahkan penyerapan air oleh benih, juga untuk mengaktifkan sel-sel dorman dan tunas bisa menembus kulitnya.
Lama perendamannya tergantung dari ukuran benih dan lunak/kerasnya kulit benih. Pada umumnya semakin kecil benihnya dan semakin lunak kulit benihnya, maka waktu merendamnya semakin pendek.
Simpan mangkok / gelas yang berisi rendaman benih di tempat yang gelap.
4. Merendam Benih dengan Air Bawang Merah
Langkah pertama adalah merendam benih dengan air hangat, umumnya pada suhu di bawah 50 derajat Celcius.
Fungsi perendaman ini untuk mengaktifkan sel-sel dorman, melunakkan kulit benih dan menyebabkan pengembangan embrio dan endosperm, sehingga menyebabkan kulit benih menjadi pecah.
Sewaktu air yang digunakan untuk merendam sudah dingin, tambahkan 1 siung bawang merah yang digeprek (dipukul/dipenyet) ke dalam air rendaman. Bawang merah ini berfungsi sebagai zat perangsang akar alami.
Lama perendamannya dengan bawang merah ini tergantung dari ukuran benih dan lunak/kerasnya kulit benih. Pada umumnya semakin kecil benihnya dan semakin lunak kulit benihnya, maka waktu merendamnya semakin pendek.
Simpan mangkok / gelas yang berisi rendaman benih di tempat yang gelap.
Catatan penting : Jika total waktu merendamnya hanya 1 jam, maka merendamnya cukup dengan air hangat saja. Atau bisa juga 30 menit air hangat dan 30 menit air bawang.
5. Merendam Benih dengan Air + ZPT
Langkah pertama adalah merendam benih dengan air hangat, umumnya pada suhu di bawah 50 derajat Celcius. Fungsi perendaman ini untuk mengaktifkan sel-sel dorman, melunakkan kulit benih dan menyebabkan pengembangan embrio dan endosperm, sehingga menyebabkan kulit benih menjadi pecah.
Perendaman ini dilakukan sekitar 30 menit - 2 jam.
Selama menunggu, persiapkan campuran air dengan ZPT. Dari hasil penelitian, untuk perendaman dengan ZPT merk Atonik, ukuran optimalnya adalah 0,50 cc/ltr air, artinya mencampurkan 0,5 ml Atonik dengan 1 liter air dan aduk hingga merata.
Setelah 2 jam, ambil benih tsb dari air sebelumnya dan masukkan ke campuran air + ZPT yang sudah dipersiapkan. Goyang-goyangkan (aduk sebentar dan perlahan-lahan) agar benih terbasahi semua oleh nutrisi zpt yang ada di dalam air tsb.
Lama perendamannya dengan air + ZPT ini tergantung dari ukuran benih dan lunak/kerasnya kulit benih. Pada umumnya semakin kecil benihnya dan semakin lunak kulit benihnya, maka waktu merendamnya semakin pendek.
Simpan mangkok / gelas yang berisi rendaman benih di tempat yang gelap.
Catatan penting : Jika total waktu merendamnya hanya 1 jam, maka merendamnya cukup dengan air hangat saja. Atau bisa juga 30 menit air hangat dan 30 menit air + ZPT.
6. Setelah Merendam Benih
Setelah biji/benih selesai direndam, selanjutnya ambil biji/benih menggunakan saringan dan cuci dengan air bersih, lalu tiriskan/entaskan (biarkan di udara terbuka sampai kering sendiri). Baru kemudian lakukan proses selanjutnya (germinasi benih atau stratifikasi benih atau langsung semai benih atau langsung tanam benih).
Catatan khusus: saat merendam benih, ada benih yang mengapung dan ada yang tenggelam. Benih yang mengapung umumnya kecil peluangnya untuk mengeluarkan tunas (bukan berarti tidak bisa sama sekali). Oleh karena itu saat meniriskan benih, pisahkan benih yang mengapung dan yang tenggelam. Jika persediaan benih/biji anda banyak, maka buang saja benih yang mengapung tersebut. Namun jika anda hanya memiliki sedikit benih, jangan dibuang, tetap saja lakukan proses selanjutnya, karena ada kemungkinan benih tersebut tetap dapat bertunas/berkecambah.
Page 9
Merawat Tanaman/Tumbuhan
Daftar Isi (klik di bawah ini)
Perawatan tanaman meliputi penyiraman, pemupukan, penjarangan, pemasangan ajir/penyangga, penyulaman, penyiangan, pembumbunan, pengendalian hama dan penyakit tanaman.
1. Penyiraman Tanaman
Penyiraman hendaknya dilakukan dengan hati-hati agar tanaman tidak rusak, baik daun maupun batangnya. Jika media tanamnya mudah kering, maka frekuensi penyiraman sebaiknya dua kali sehari, yaitu pagi dan sore. Jika media tanamnya cenderung lembab, maka penyiraman cukup dilakukan satu kali sehari, pagi atau sore. Sebaiknya tidak melakukan penyiraman di siang hari, karena dapat menimbulkan kelayuan pada tanaman.
2. Pemupukan Tanaman
Dosis dan cara penggunaan pupuk disesuaikan dengan petunjuk pada kemasan masing-masing pupuk.
3. Pemasangan Ajir (Penyangga)
Ajir adalah alat penegak/penyangga yang terbuat dari batang/bilah bambu atau kayu atau bahan lainnya yang berfungsi sebagai tempat bersandar tanaman, penyangga batang yang lemah, atau tempat merambatnya tanaman. Tanaman yang membutuhkan ajir antara lain mentimun, kacang panjang, pare, gambas, labu, anggur, melon, buncis, merica, cabai, tomat, terung, paprika, dsb.
Ajir sebaiknya dipasang setelah tanaman tumbuh sekitar 15 - 25 cm. Jarak ajir dengan tanaman sekitar 5 - 10 cm. Pemasangan ajir yang terlambat akan mengakibatkan akar tanaman rusak.
Dengan adanya ajir, maka tanaman akan tumbuh sesuai dengan arah ajir tersebut.
Ketika tanaman sudah cukup tinggi, maka segera ikat longgar tanaman ke ajir menggunakan tali rafia agar tetap tumbuh tegak. Bila diperlukan, ikat di beberapa bagian untuk memastikan tetap tumbuh tegak. Sedangkan untuk tanaman merambat, ikat longgar tanaman dibutuhkan agar perambatannya sesuai dengan alur ajir yang dibuat.
4. Penjarangan Tanaman
Penjarangan dilakukan untuk penanaman koloni, khususnya jika jarak antar tanaman terlalu rapat, agar masing-masing tanaman mendapat unsur hara secara optimal. Tanaman yang dijarangkan dipindahkan ke tempat lain di polibag yang sama atau polibag lain yang sudah dipersiapkan.
5. Penyulaman Tanaman
Penyulaman tanaman adalah kegiatan penanaman kembali bagian-bagian yang kosong bekas tanaman yang rusak atau mati atau diduga akan mati atau rusak atau yang kondisinya dianggap tidak sempurna.
Cabut dan ganti bibit tanaman yang tidak sempurna atau rusak atau mati beserta dengan tanahnya. Kemudian sulam (tanam kembali) dengan bibit yang sehat/sempurna.
6. Penyiangan Tanaman
Penyiangan tanaman adalah pembersihan gulma yang muncul di sekitar tanaman, dan pada saat yang bersamaan sekaligus menggemburkan tanah.
Gulma mnerupakan tumbuhan yang kehadirannya tidak diinginkan, misalnya rumput atau semak yang biasanya muncul di sekitar tanaman/tumbuhan kita. Gulma ini harus dibersihkan agar tidak merebut makanan/minuman tanaman kita.
Bila di sekitar tanaman tumbuh gulma, maka lakukan penyiangan dengan mencabuti gulma tersebut, juga sekaligus gemburkan tanah di sekitar tanaman.
7. Pembumbunan Tanaman
Pembumbunan tanaman adalah penimbunan/penambahan tanah di sekitar pangkal tanaman. Hal ini perlu dilakukan bila tanah di sekitar tanaman tergerus air saat penyiraman, terlebih jika tanah yang tergerus tadi mengakibatkan akarnya muncul/terlihat.
Lakukan pembumbunan tanaman, terutama jika tanah di sekitar tanaman mulai tergerus, atau ada akar tanaman yang muncul ke permukaan tanah. Juga ketika tanaman tumbuhnya agak miring (tidak tegak).
8. Pengendalian Hama Tanaman
Hama tanaman antara lain trips, kutu daun, tungau, kutu kebul, lalat buah, ulat gerayak, dsb. Peluang munculnya hama tanaman ini akan semakin tinggi pada musim kemarau.
Bila satu tanaman terkena hama dan dibiarkan, maka dengan cepat tanaman lainnya juga terkena hama tersebut, sehingga jangan dibiarkan.
Untuk mengatasi hal tersebut, lakukan pengendalian dengan cara menyemprotkan insektisida untuk hama serangga dan akarisida untuk tungau, setiap minggu sesuai dosis, jika diperlukan.
9. Pengendalian Penyakit Tanaman
Penyakit tanaman antara lain rebah kecambah, layu bakteri, layu (fusarium), antraknosa, busuk daun (choanephora), hawar phytophora, bercak daun (cercospora), bercak bakteri, busuk lunak bakteri, keriting kuning, dsb. Serangan penyakit tertentu yang disebabkan oleh cendawan dan bakteri akan semakin tinggi pada musin hujan.
Seperti halnya dengan hama, bila satu tanaman terkena penyakit dan dibiarkan, maka dengan cepat tanaman lainnya juga terkena penyakit tersebut, sehingga jangan dibiarkan.
Untuk mengatasi hal tersebut, lakukan pengendalian dengan cara menyemprotkan fungisida setiap minggu sesuai dosis, jika diperlukan. Petunjuk dosisnya terdapat pada kemasan fungisida terkait.
Page 10
Caring for Plants
Table of Contents (click below)
Plant care includes watering, fertilizing, make spacing, mounting buffer, embroidery, heap soil on plants, controlling plant pests and plant diseases.
1. Watering Plants
Watering should be done carefully so that the plant is not damaged, both leaves and stems. If the planting media dries easily, then the frequency of watering should be twice a day, ie morning and evening. If the planting media tends to be moist, then watering is only done once a day, morning or evening. It is better not to water during the day, because it can cause plants to wilt.
2. Fertilizing Plants
The dosage and method of using fertilizer are adjusted to the instructions on the package of each fertilizer.
3. Plant Buffer Installation
Plant stand is a support tool made of bamboo or wood stems / blades or other material that serves as a place to lean on plants, a weak stem support, or a place for climbing plants.Plants that need buffer include cucumbers, string beans, bitter melon, luffa, pumpkin, grapes, melons, beans, pepper, chili, tomatoes, eggplant, peppers, etc.
Supports should be installed after the plants have grown to about 15-25 cm. The distance between the buffer and the plants is about 5-10 cm. Late installation of the support will cause damage to plant roots.
With the buffer, the plant will grow in the direction of the buffer.
When the plant is tall enough, then immediately loosen the plant to the support using a raffia rope to keep it growing upright. If needed, tie in several parts to make sure it keeps growing upright. Whereas for vines, loose ties of plants are needed so that the propagation is in accordance with the supporting grooves made.
4. Make Plant Spacing
Thinning is carried out for planting colonies, especially if the spacing between plants is too tight, so that each plant gets nutrients optimally. Sparse plants are moved to other places on the same polybag or other polybag that has been prepared.
5. Embroidery of Plants
Embroidery of plants is the activity of replanting empty parts of former plants that are damaged or dead or suspected to be dead or damaged or whose conditions are considered imperfect.
Remove and replace imperfect or damaged or dead plant seeds along with the soil. Then embroider (replanting) with healthy / perfect seeds.
6. Weeding of Plants
Weeding of plants is cleansing of weeds that appear around the plant, and at the same time it is relaxing the soil.
Weed is a plant whose presence is undesirable, for example grass or bush that usually appears around our plants / plants. This weed must be cleaned so as not to seize the food / drink of our plants.
If weeds grow plants around them, then do weeding by removing the weeds, as well as loosening the soil around the plants.
7. Heap Soil on Plants
Heap soil on plants is landfill / addition of soil around the base of the plant. This needs to be done if the soil around the plant is water-damaged during watering, especially if the eroded soil causes the roots to appear / appear.
Do Heap soil on plants, especially if the soil around the plant begins to erode, or there are plant roots that emerge to the surface of the soil. Also when plants grow slightly tilted (not upright).
8. Plant Pest Control
Plant pests include trips, aphids, mites, whitefly, fruit flies, gerayak caterpillars, etc. The chances of the emergence of these plant pests will be higher in the dry season.
If one plant is exposed to pests and left alone, then the other plants will also be exposed to these pests, so don't leave them alone.
To overcome this, do control by spraying insecticide for insect pests and akarisida for mites, every week according to the dose, if needed.
9. Plant Disease Control
Plant diseases include sprouting, bacterial wilt, fusarium, anthracnose, leaf rot (choanephora), phytophora blight, leaf spot (cercospora), bacterial spotting, bacterial soft rot, yellow curling, etc. The attack of certain diseases caused by fungi and bacteria will be higher in the rainy season.
As with pests, if one plant is exposed to disease and left alone, then the other plants will also get the disease quickly, so don't leave it.
To overcome this, do control by spraying fungicides every week according to the dose, if needed. The dosage instructions are on the related fungicide packaging.