करमकल्ला

karamakalla (aangrezi: Cabbage) ek prakar ka shak hai, jisamean keval komal pattoan ka bandha hua sanput hota hai. ise 'bandagobhi' aur 'pattagobhi' bhi kahate haian. yah 'jangali karamakalla' (bresika oleresiya) se vikasit kiya gaya hai. shak ke lie ugaya jane vala karamakalla mool praroop se bahut bhinn ho gaya hai, yadyapi phool aur bij mean vishesh aantar nahian p da hai. karamakalle ko bhojan mean salad ke roop mean kachcha bhi khaya jata hai. yah gunoan se bharapoor hai, isilie chikitsak marij ko bimari ke bad pattagobhi khane ki salah dete haian. yah rakt ki vriddhi karata hai, garami kam karata hai, pachan mean sahayak hota hai. adhikatar isaka prayog sabji banane mean kiya jata hai.

prakritik dashaean

karamakalle ke lie pani aur thande vatavaran ki avashyakata hoti hai. isako khad bhi khoob chahie. bich mean do char din garmi p d jane se bhi karamakalle ka sanput achchha nahian ban pata. sanput banane ke badale isamean se shakhaean nikal p dati haian, jinamean phool tatha bij ugane lagate haian. karamakalla pala nahian sahan kar sakata. pale se yah mar jata hai. yadyapi rritu thandi honi chahie, to bhi karamakalle ke paudhoan ko din mean dhoop milana avashyak hai. chhaya mean isake achchhe paudhe nahian ugate.

khad tatha pani

karamakalle ke lie khoob khad chahie hoti hai, parantu kisi vishesh prakar ki khad ki avashyakata nahian hai; yahaan tak ki taje gobar se bhi yah kam chala leta hai, kiantu s da gobar aur rasayanik khad isake lie adhik upayogi hai. any paudhoan mean adhik khad dene se phool athava phal der mean taiyar hote haian. isake viparit karamakalla adhik khad pane par kam samay mean hi khane yogy ho jata hai. pani mean tho di bhi kami hone se paudha murajhane lagata hai aur usaki vriddhi ruk jati hai. par isaki j d mean pani lagane se paudh s dane lagata hai. bhoomi se pani ki nikasi achchhi honi chahie. jisamean pani j doan ke pas ekatr n hone pae. bhoomi dorasi ho, arthath‌ usamean chikani mitti ki bhaanti bandhane ki pravritti n ho. jo bhoomi pani milane ke pashchath‌ bandhakar k di ho jati hai, vah karamakalle ke lie upayukt nahian hoti. mitti kuchh baluee ho. itane par bhi bhoomi ki gu daee bar-bar karani chahie, parantu gu daee itani gahari n ki jae, paudhe ki j d hi kat jae.

jatiyaan

karamakalle ki kee jatiyaan haian. kuchh to lagabhag tin mahine mean taiyar ho jati haian aur kuchh ke taiyar hone mean chh: mahine tak ka samay lag sakata hai. bharat ke maidanoan ke lie shighr taiyar hone vali jatiyaan hi upayukt hoti haian, kyoanki yahaan ja da adhik dinoan tak nahian p data. akritiyoan mean bhi bahut aantar hota hai. kuchh ka patta itana chhota aur sir itana chapata rahata hai ki ve bhoomi par bithe hue jan p date haian. kuchh ke tane 16 se 20 ianch tak lanbe hote haian. inaka sir gol, aandakar ya shankvakar ho sakata hai. pattiyoan ka rang pilachhaanv, hara, dhani (gadha hara), athava itana gahara lal hota hai ki ve kali dikhaee p dati haian. bharat ke maidanoan mean halake rang ke karamakalle hi ugae jate haian. kuchh ke patte chikane aur kuchh ke jhalaradar hote haian. amarika ke bij bechane vale paanch sau se adhik jatiyoan ke bij bechate haian.

paudh taiyar karana

yadyapi kuchh sthanoan mean khet mean hi bij bo diya jata hai aur unake ugane par avaanchhit padhoan ko nikalakar pheank diya jata hai, to bhi suvidha isi mean hoti hai ki bijoan ko chhichhale gamaloan mean boya jae. 10-15 din ke bad inako any b de gamaloan mean do se char ianch tak ki doori par rop diya jata hai. kuchh samay aur bitane par inhean khetoan mean aropit kar dete haian. raddi bij, paudhoan ko bahat pas-pas aropit karana, aropan mean asavadhani, sharad rritu se poorv hi unhean khetoan mean laga dena athava khetoan mean aropit karane mean vilamb karana, bhoomi ka anupayukt hona, athava pani ki kami, in sabake karan karamakalloan mean bahudha achchha sanput nahian ban pata aur ve shighr phool aur bij dene lagate haian.

rop d

bharat mean paudhe 7-8 se lekar 20-22 ianch tak ki doori par lagae jate haian aur go daee ka kam hath se kiya jata hai, parantu amarika mean panktiyoan ke bich bahudha 30-36 ianch tak ki doori chho d di jati hai aur mashin se gu daee ki jati hai. sanput ban jane par bhi go daee aur sianchaee karate rahana chahie, kyoanki isase sanput ka bhar badhata rahata hai. taiyar paudhoan ko katakar bahar ki kuchh pattiyaan to dakar pheank di jati haian. bharat mean unhean khaanche mean bharakar, sir par uthakar athava ikkoan mean ladakar bazar pahuanchaya jata hai, par videshoan mean is kam ke lie motar ga diyoan ka upayog hota hai.

• videsh mean karamakalle ki naram pattiyoan par namak chhi dakakar aur kuchh samay tak use rakhakar ek prakar ka achar banaya jata hai, jise 'savar kraut' kahate haian.

rog

bhoomi mean rahane vala ek parajivi 'plaismodayofora braisika' karamakalle mean rog utpann karata hai. adhikatar yah bhoomi ke aml mean panapata hai aur mitti mean choona tatha rakh milane se nasht hota hai, parantu yadi paudhoan mean yah parajivi lag hi jae to un paudhoan ko jala dena chahie aur us bhoomi mean char paanch varshoan tak karamakalla nahian bona chahie. karamakalle mean tane ke s dane ki pravritti ek sankramak rog se utpann hoti hai, jo akraant bij tatha rogagrast karamakalla khane vale chaupayoan ke gobar adi mean phailata hai. rogagrast podhoan ko jala dalana chahie aur agali bar bij bote samay gamale ki mitti ko f aauramaildihaid ke phike vilayan se (ek bhag ko 260 bhag jal mean milakar) kuchh samay tak tar rakhana chahie. bij ko bhi 15 minat tak isi vilayan mean bhigokar rakhana chahie. kabhi-kabhi karamakalla khane vale patiangoan se fasal ki raksha karani p dati hai. yah kam paudhoan se kuchh ooanchaee par masahari tanakar kiya jata hai, kiantu bharat mean isaki avashyakata kadachith‌ hi kahian p dati hai. tana katane vale ki doan ko marane ke lie ate ya chokar mean tho da chota aur peris grin taje ghas mean milakar khet mean chho d dena chahie. karamakalle ke siroan mean ghusane vale ki doan ko mitti ke tel, sabun, pani aur peris grin ka mishran chhi dakakar nasht kiya jata hai.

panne ki pragati avastha

adhar

prarambhik

madhyamik

poornata

shodh