Bagaimana cara memperoleh bibit yang bagus untuk budidaya tanaman pangan

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 2

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

NoTanamanWaktu dan Suhu Rendam
1Adas Manis (Anise)
Pimpinella anisum
direndam dng air hangat (40-50 C) selama 1 jam
2Anggur
Vitis labrusca, Vitis vinifera
direndam dng air bersih (suhu kamar, 20-26 C) selama 24 jam
3Apel
Malus domestica, Malus sylvestris
direndam dng air bersih (suhu kamar, 20-26 C) selama 30 menit
4Artichoke
Cynara scolymus
direndam dng air hangat (suhu 35-40 C) selama 3-5 menit
5Asam
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
6Asparagus
Asparagus officinalis
direndam dng air bersih (suhu kamar, 20-26 C) selama 22 jam
7Belimbing Manis
Averrhoa carambola
direndam dng air hangat (suhu 40-45 C) selama 30 menit
8Belimbing Wuluh
Averrhoa bilimbi
direndam dng air bersih (suhu kamar, 20-26 C) selama 50 menit
9Bengkuang
Pachyrhizus erosus
direndam dng air bersih (suhu kamar, 20-26 C) selama 9 jam
10Bidara Arab
Ziziphus mauritiana
direndam dng air bersih (suhu kamar, 20-26 C) selama 8 jam
11Binahong (Piahong)
Anredera cordifolia
direndam dng air hangat (suhu 35-45 C) selama 8 jam
12Blackberry
Rubus spp.
direndam dng air bersih (suhu kamar, 20-26 C) selama 50 menit
13Blewah
Cucumis melo var. cantalupo, Cucumis melo var. cantalupensis
direndam dng air bersih (suhu kamar, 20-26 C) selama 12 jam
14Bligo (Beligo/Bligu)
Benincasa hispida
direndam dng air hangat-hangat kuku (sekitar 40 C) selama 35 menit
15Blueberry
Vaccinium spp.
direndam dng air bersih (suhu kamar, 20-26 C) selama 30 menit
16Bunga Matahari
Helianthus annuus
direndam dng air hangat (40-50 C) selama 25 menit
17Cabai Besar/Keriting
Capsicum annuum
direndam dng air hangat (suhu 35-45 C) selama 3 jam
18Cabai Habanero (Cabai Gendol)
Capsicum chinense
direndam dng air hangat (suhu 35-45 C) selama 3 jam
19Cabai Rawit
Capsicum frutescens
direndam dng air hangat (suhu 35-45 C) selama 3 jam
20Cabai Superpedas
Capsicum chinense
direndam dng air hangat (suhu 35-45 C) selama 3 jam
21Cabai Unik
Capsicum ssp.
direndam dng air hangat (suhu 35-45 C) selama 3 jam
22Catnip
Nepeta cataria
direndam dng air bersih (suhu kamar, 20-26 C) selama 24 jam
23Celeriac (Seledri Akar)
Apium graveolens var. rapaceum
direndam dng air hangat (50-60 C) selama 50 menit
24Coklat (Kakao)
Theobroma cacao
direndam dng air bersih (suhu kamar, 20-26 C) selama 15 menit
25Delima
Punica granatum
direndam dng air hangat (40-45 C) selama 2 jam
26Gendola (Binahong Merah)
Anredera cordifolia
direndam dng air hangat (suhu 35-45 C) selama 8 jam
27Goji Berry (Wolfberry)
Lycium barbarum, Lycium chinense
direndam dng air bersih (suhu kamar, 20-26 C) selama 40 menit
28Jambu Biji
Psidium guajava
direndam dng air bersih (suhu kamar, 20-26 C) selama 4 jam
29Jambu Monyet (Mede)
Anacardium occidentale
direndam dng air bersih (suhu kamar, 20-26 C) selama 30 menit
30Jarak
Ricinus communis
direndam dng air bersih (suhu kamar, 20-26 C) selama 7 jam
31Jeruk Lemon / Sitrun
Citrus limon
direndam dng air bersih (suhu kamar, 20-26 C) selama 2 jam
32Jeruk Limo / Limau
Citrus amblycarpa
direndam dng air bersih (suhu kamar, 20-26 C) selama 2 jam
33Jeruk Mandarin
Citrus reticulata
direndam dng air bersih (suhu kamar, 20-26 C) selama 12 jam
34Jeruk Nagami / Kumquat
Citrus margarita (Fortunella margarita)
direndam dng air bersih (suhu kamar, 20-26 C) selama 2 jam
35Jeruk Nipis
Citrus aurantifolia
direndam dng air bersih (suhu kamar, 20-26 C) selama 1 jam
36Jeruk Purut
Citrus x hystrix
direndam dng air bersih (suhu kamar, 20-26 C) selama 2 jam
37Jeruk Rambat
Citrus reticulata
direndam dng air bersih (suhu kamar, 20-26 C) selama 12 jam
38Jeruk Santang
Citrus reticulata
direndam dng air bersih (suhu kamar, 20-26 C) selama 12 jam
39Jeruk Sunkist
Citrus x sinensis
direndam dng air bersih (suhu kamar, 20-26 C) selama 2 jam
40Jintan Hitam
Nigella sativa
direndam dng air bersih (suhu kamar, 20-26 C) selama 2 jam
41Jintan Putih
Cuminum cyminum
direndam dng air bersih (suhu kamar, 20-26 C) selama 2 jam
42Kacang Bogor
Vigna subterranea, Voandzeia subterranea
direndam dng air hangat (suhu 40-45 C) selama 10 menit
43Kacang Gude
Cajanus cajan
direndam dng air bersih (suhu kamar, 20-26 C) selama 20 menit
44Kacang Kapri
Pisum sativum var. saccharatum
direndam dng air bersih (suhu kamar, 20-26 C) selama 5 jam
45Kacang Panjang
Vigna unguiculata ssp. sesquipedalis
direndam dng air bersih (suhu kamar, 20-26 C) selama 2 jam
46Kacang Tanah
Arachis hypogaea
direndam dng air hangat (suhu 40-45 C) selama 10 menit
47Kecombrang (Honje)
Etlingera elatior
direndam dng air hangat (40-50 C) selama 2 jam
48Kelabat (Klabet)
Trigonella foenum-graecum
direndam dng air hangat (40-50 C) selama 12 jam
49Kelor
Moringa oleifera
direndam dng air hangat (40 - 50 C) selama 24 jam
50Kembang Kol
Brassica oleracea var. botrytis
direndam dng air hangat (40 - 50 C) selama 1 jam
51Kesemek
Diospyros kaki
direndam dng air bersih (suhu kamar, 20-26 C) selama 30 menit
52Ketepeng
Senna alata, Cassia alata
direndam dng air hangat (40 - 45 C) selama 6 jam
53Ketumbar
Coriandrum sativum
direndam dng air hangat (40 - 50 C) selama 50 menit
54Kiwano
Cucumis metuliferus
direndam dng air hangat (40-50 C) selama 3 jam
55Kurma
Phoenix dactylifera
direndam dng air bersih (suhu kamar, 20-26 C) selama 5 hari (ganti airnya setiap hari)
56Labu botol (Labu air)
Lagenaria siceraria
direndam dng air hangat-hangat kuku (sekitar 40 C) selama 30 menit
57Labu Madu
Cucurbita moschata
direndam dng air hangat-hangat kuku (sekitar 40 C) selama 30 menit
58Labu Marrow Fatboy
Cucurbita pepo
direndam dng air hangat-hangat kuku (sekitar 40 C) selama 30 menit
59Labu Mini
Cucurbita maxima, Cucurbita pepo
direndam dng air hangat-hangat kuku (sekitar 40 C) selama 30 menit
60Labu Parang/Kuning
Cucurbita moschata
direndam dng air hangat-hangat kuku (sekitar 40 C) selama 30 menit
61Labu Siam/Hijau
Sechium edule
direndam dng air hangat-hangat kuku (sekitar 40 C) selama 30 menit
62Lamtoro
Leucaena leucocephala
direndam dng air bersih (suhu kamar, 20-26 C) selama 6 jam
63Melon
Cucumis melo
direndam dng air hangat (40-50 C) selama 2 jam
64Mentimun
Cucumis sativus
direndam dng air hangat (sekitar 40-50 C) selama 6 jam
65Mentimun Suri
Cucumis melo L var reticulatus naudin, Cucumis sativus, Cucumis melo L. var. Bartek
direndam dng air hangat (40-50 C) selama 30 menit
66Miracle Berry
Synsepalum dulcificum
direndam dng air hangat (40-50 C) selama 30 menit
67Nangka
Artocarpus heterophyllu
direndam dng air bersih (suhu kamar, 20-26 C) selama 24 jam
68Okra (Bendi)
Abelmoschus esculentus
direndam dng air hangat (sekitar 40-50 C) selama 12 jam
69Oyong (Gambas)
Luffa acutangula
direndam dng air hangat (40-50 C) selama 20 menit
70Papikra
Capsicum annuum
direndam dng air hangat (suhu 35-45 C) selama 3 jam
71Pare (Peria)
Momordica charantia
direndam dng air bersih (suhu kamar, 20-26 C) selama 25 menit
72Pare Belut/Ular
Trichosanthes cucumerina
direndam dng air bersih (suhu kamar, 20-26 C) selama 25 menit
73Pepaya
Carica papaya
direndam dng air hangat (40 - 50 C) selama 4 jam
74Perilla (Shiso)
Perilla frutescens
direndam dng air bersih (suhu kamar, 20-26 C) selama 24 jam
75Peterseli (Parsley)
Petroselinum crispum
direndam dng air hangat (suhu 40-45 C) selama 24 jam
76Pir
Pyrus pyrifolia, P. communis, P. syriaca, P. nivalis, P. pashia
direndam dng air hangat (40 - 50 C) selama 48 jam
77Prem (Plum)
Prunus Maritima, Prunus domestica
direndam dng air bersih (suhu kamar, 20-26 C) selama 12 jam
78Ranti (Leunca/Lenca)
Solanum nigrum
direndam dng air bersih (suhu kamar, 20-26 C) selama 20 menit
79Raspberry
Rubus occidentalis, Rubus strigosus
direndam dng air bersih (suhu kamar, 20-26 C) selama 30 menit
80Rhubarb
Rheum rhabarbarum
direndam dng air hangat (40 - 50 C) selama 3 jam
81Rosemary
Rosmarinus officinalis
direndam dng air hangat (40-50 C) selama 4 jam
82Sawo Kecik
Manilkara kauki
direndam dng air bersih (suhu kamar, 20-26 C) selama 24 jam
83Sawo Manila
Manilkara zapota
direndam dng air bersih (suhu kamar, 20-26 C) selama 24 jam
84Seledri
Apium graveolens
direndam dng air hangat (50-60 C) selama 50-60 menit
85Semangka
Citrullus lanatus, Citrullus vulgaris
direndam dng air hangat (40-50 C) selama 20 menit
86Sirsak
Annona muricata
direndam dng air hangat (40-50 C) selama 20 jam
87Sorgum
Sorghum bicolor
direndam dng air bersih (suhu kamar, 20-26 C) selama 36 jam
88Srikaya
Annona squamosa
direndam dng air bersih (suhu kamar, 20-26 C) selama 3 jam
89Swiss Chard
Beta vulgaris subsp. vulgaris,
direndam dng air hangat (sekitar 45 C) selama 10 menit
90Takokak (Rimbang)
Solanum torvum
direndam dng air hangat (sekitar 55 C) selama 15 menit
91Telang
Clitoria ternatea
direndam dng air bersih (suhu kamar, 20-26 C) selama 7 jam
92Terong
Solanum melongena
direndam dng air hangat (sekitar 55 C) selama 15 menit
93Zukini (Zucchini)
Cucurbita pepo var. giromontiina
direndam dng air bersih (suhu kamar, 20-26 C) selama 70 menit

Biji Tanaman yg Tidak Perlu Direndam

NoTanamanNama Ilmiah/Latin (Spesies)
1Adas FennelFoeniculum vulgare
2Adas Sowa (Dill)Anethum graveolens
3Anting AntingAcalypha australis
4ArugulaEruca vesicaria ssp. sativa
5Bawang BombayAllium cepa
6Bawang DaunAllium fistulosum
7Bawang KucaiAllium tuberosum, Allium ramosum
8Bawang MerahAllium cepa var. aggregatum
9BayamAmaranthus
10BitBeta vulgaris
11BrokoliBrassica oleracea var. italica
12Buah NagaHylocereus undatus, Hylocereus polyrhizus, Selenicereus megalanthus, Hylocereus costaricensis
13BuncisPhaseolus vulgaris
14ChamomileMatricaria recutita
15CiplukanPhysalis angulata
16CucamelonMelothria scabra
17Endive (Chicory)Cichorium endivia
18JagungZea mays
19Jambu AirSyzygium aqueum
20Kacang EdamameGlycine max
21Kacang HijauVigna radiata
22Kacang KedelaiGlycine max
23Kacang Koro / KaraCanavalia ensiformis
24Kacang MerahPhaseolus vulgaris
25Kacang TunggakVigna unguiculata subsp. unguiculata
26KailanBrassica oleracea Alboglabra Group
27KaleBrassica oleracea var. sabellica
28KangkungIpomoea aquatica
29KapasGossypium, Gossypium hirsutum, Gossypium herbaceum, Gossypium arboreum.
30KecipirPsophocarpus tetragonolobus
31KemangiOcimum x citriodorum
32KenikirCosmos caudatus
33KiwiActinidia deliciosa
34KohlrabiBrassica oleracea Gongylodes Group
35Kol / KubisBrassica oleracea var. capitata
36Kol / Kubis Brussel (Mini)Brassica oleracea var. Gemmifera
37Lada (Merica)Piper nigrum
38LavenderLavandula angustifolia
39LobakRaphanus raphanistrum subsp. sativus
40Mahkota DewaPhaleria macrocarpa
41MarjoramOriganum majorana
42MarkisaPassiflora edulis
43Microgreen
44MimbaAzadirachta indica
45MintMentha piperita
46MizunaBrassica rapa nipposinica, Brassica juncea var. japonica
47MustardBrassica juncea, Brassica nigra
48NanasAnanas comosus
49OreganoOriganum vulgare
50PacingCostus speciosus
51Pakcoy (Sawi Daging)Brassica rapa subsp. chinensis
52RoselaHibiscus sabdariffa
53Rumput GandumTritucum aestivum
54SageSalvia officinalis
55SavorySatureja hortensis
56Sawi Hijau/Manis (Caisim)Brassica chinensis var. parachinensis, Brassica rapa var. parachinensis
57Sawi PagodaBrassica rapa subsp. narinosa, Brassica rapa var. rosularis.
58Sawi PahitBrassica juncea
59Sawi Putih (Petsai)Brassica rapa subsp. pekinensis
60SeladaLactuca sativa
61Selasih (Basil)Ocimum basilicum
62ShungikuGlebionis coronaria, Chrysanthemum coronarium
63SorrelRumex acetosa, Rumex biformis, Acetosa agrestis
64Stevia (Daun Manis)Stevia rebaudiana
65StrawberryFragaria x ananassa
66TarragonArtemisia dracunculus
67ThymeThymus vulgaris, Thymus serpyllum
68TomatSolanum lycopersicum, Lycopersicon esculentum (sinonim), Lycopersicon lycopersicum (sinonim)
69TuriSesbania grandiflora
70TurnipBrassica rapa subsp. rapifera
71WijenSesamum indicum
72WortelDaucus 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 3

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

NumPlantsSoaking Time and Soaking Temperature
1Anise (Aniseed)
Pimpinella anisum
soaked with warm water (40-50 C) for 1 hours
2Apple
Malus domestica, Malus sylvestris
soaked with clean water (room temperature, 20-26 C) for 30 minutes
3Artichoke
Cynara scolymus
soaked with warm water (temperature 35-40 C) for 3-5 minutes
4Asian Pigeonwings (Clitoria ternatea)
Clitoria ternatea
soaked with clean water (room temperature, 20-26 C) for 7 hours
5Asparagus
Asparagus officinalis
soaked with clean water (room temperature, 20-26 C) for 22 hours
6Bitter Gourd
Momordica charantia
soaked with clean water (room temperature, 20-26 C) for 25 minutes
7Black Caraway (Black Cumin)
Nigella sativa
soaked with clean water (room temperature, 20-26 C) for 2 hours
8Black Nightshade (Solanum nigrum)
Solanum nigrum
soaked with clean water (room temperature, 20-26 C) for 20 minutes
9Blackberry
Rubus spp.
soaked with clean water (room temperature, 20-26 C) for 50 minutes
10Blueberry
Vaccinium spp.
soaked with clean water (room temperature, 20-26 C) for 30 minutes
11Bogor Beans
Vigna subterranea, Voandzeia subterranea
soaked with warm water (temperature 40-45 C) for 10 minutes
12Bottle Gourd (Water Pumpkin)
Lagenaria siceraria
soaked with warm water (around 40 C) for 30 minutes
13Buckwheat (Sorghum)
Sorghum bicolor
soaked with clean water (room temperature, 20-26 C) for 36 hours
14Cantaloupe
Cucumis melo var. cantalupo, Cucumis melo var. cantalupensis
soaked with clean water (room temperature, 20-26 C) for 12 hours
15Carambola
Averrhoa carambola
soaked with warm water (temperature 40-45 C) for 30 minutes
16Cashew Fruit
Anacardium occidentale
soaked with clean water (room temperature, 20-26 C) for 30 minutes
17Cassia alata (Ketepeng)
Senna alata, Cassia alata
soaked with warm water (40 - 45 C) for 6 hours
18Castor Plants
Ricinus communis
soaked with clean water (room temperature, 20-26 C) for 7 hours
19Catmint (Catnip)
Nepeta cataria
soaked with clean water (room temperature, 20-26 C) for 24 hours
20Cauliflower
Brassica oleracea var. botrytis
soaked with warm water (40 - 50 C) for 1 hours
21Cayenne pepper
Capsicum frutescens
soaked with warm water (temperature 35-45 C) for 3 hours
22Celeriac (Root Celery)
Apium graveolens var. rapaceum
soaked with warm water (50-60 C) for 50 minutes
23Celery
Apium graveolens
soaked with warm water (50-60 C) for 50-60 minutes
24Chayote (Green Pumpkin)
Sechium edule
soaked with warm water (around 40 C) for 30 minutes
25Chocolate (Cocoa)
Theobroma cacao
soaked with clean water (room temperature, 20-26 C) for 15 minutes
26Coriander
Coriandrum sativum
soaked with warm water (40 - 50 C) for 50 minutes
27Cucumber
Cucumis sativus
soaked with warm water (around 40-50 C) for 6 hours
28Date Palm
Phoenix dactylifera
soaked with clean water (room temperature, 20-26 C) for 5 days (change the water every day)
29Eel Gourd (Snake Gourd)
Trichosanthes cucumerina
soaked with clean water (room temperature, 20-26 C) for 25 minutes
30Eggplant
Solanum melongena
soaked with warm water (around 55 C) for 15 minutes
31Fatboy Marrow Pumpkin
Cucurbita pepo
soaked with warm water (around 40 C) for 30 minutes
32Fenugreek (Wild clover)
Trigonella foenum-graecum
soaked with warm water (40-50 C) for 12 hours
33Goji Berry (Wolfberry)
Lycium barbarum, Lycium chinense
soaked with clean water (room temperature, 20-26 C) for 40 minutes
34Gourd
Luffa acutangula
soaked with warm water (40-50 C) for 20 minutes
35Grape
Vitis labrusca, Vitis vinifera
soaked with clean water (room temperature, 20-26 C) for 24 hours
36Guava
Psidium guajava
soaked with clean water (room temperature, 20-26 C) for 4 hours
37Habanero Chili
Capsicum chinense
soaked with warm water (temperature 35-45 C) for 3 hours
38Heartleaf
Anredera cordifolia
soaked with warm water (temperature 35-45 C) for 8 hours
39Honey Squash
Cucurbita moschata
soaked with warm water (around 40 C) for 30 minutes
40Horned Melon
Cucumis metuliferus
soaked with warm water (40-50 C) for 3 hours
41Jackfruit
Artocarpus heterophyllu
soaked with clean water (room temperature, 20-26 C) for 24 hours
42Jujube
Ziziphus mauritiana
soaked with clean water (room temperature, 20-26 C) for 8 hours
43Large Chili (Curly Chili)
Capsicum annuum
soaked with warm water (temperature 35-45 C) for 3 hours
44Lemon
Citrus limon
soaked with clean water (room temperature, 20-26 C) for 2 hours
45Lime (Citrus amblycarpa)
Citrus amblycarpa
soaked with clean water (room temperature, 20-26 C) for 2 hours
46Limes (Citrus aurantifolia)
Citrus aurantifolia
soaked with clean water (room temperature, 20-26 C) for 1 hours
47Limes (Citrus x hystrix)
Citrus x hystrix
soaked with clean water (room temperature, 20-26 C) for 2 hours
48Malabar Spinach (Gendola)
Anredera cordifolia
soaked with warm water (temperature 35-45 C) for 8 hours
49Mandarin Tangerines
Citrus reticulata
soaked with clean water (room temperature, 20-26 C) for 12 hours
50Melon
Cucumis melo
soaked with warm water (40-50 C) for 2 hours
51Mini Pumpkin
Cucurbita maxima, Cucurbita pepo
soaked with warm water (around 40 C) for 30 minutes
52Miracle Berries
Synsepalum dulcificum
soaked with warm water (40-50 C) for 30 minutes
53Moringa
Moringa oleifera
soaked with warm water (40 - 50 C) for 24 hours
54Nagami / Kumquat Oranges
Citrus margarita (Fortunella margarita)
soaked with clean water (room temperature, 20-26 C) for 2 hours
55Okra
Abelmoschus esculentus
soaked with warm water (around 40-50 C) for 12 hours
56Papaya
Carica papaya
soaked with warm water (40 - 50 C) for 4 hours
57Parsley
Petroselinum crispum
soaked with warm water (temperature 40-45 C) for 24 hours
58Peanuts
Arachis hypogaea
soaked with warm water (temperature 40-45 C) for 10 minutes
59Pear
Pyrus pyrifolia, P. communis, P. syriaca, P. nivalis, P. pashia
soaked with warm water (40 - 50 C) for 48 hours
60Peppers
Capsicum annuum
soaked with warm water (temperature 35-45 C) for 3 hours
61Perilla frutescens
Perilla frutescens
soaked with clean water (room temperature, 20-26 C) for 24 hours
62Persimmon
Diospyros kaki
soaked with clean water (room temperature, 20-26 C) for 30 minutes
63Pigeon Peas (Gude Beans)
Cajanus cajan
soaked with clean water (room temperature, 20-26 C) for 20 minutes
64Plum
Prunus Maritima, Prunus domestica
soaked with clean water (room temperature, 20-26 C) for 12 hours
65Pomegranate
Punica granatum
soaked with warm water (40-45 C) for 2 hours
66Pumpkin
Cucurbita moschata
soaked with warm water (around 40 C) for 30 minutes
67Queen Cucumber
Cucumis melo L var reticulatus naudin, Cucumis sativus, Cucumis melo L. var. Bartek
soaked with warm water (40-50 C) for 30 minutes
68Raspberry
Rubus occidentalis, Rubus strigosus
soaked with clean water (room temperature, 20-26 C) for 30 minutes
69Rhubarb
Rheum rhabarbarum
soaked with warm water (40 - 50 C) for 3 hours
70Rosemary
Rosmarinus officinalis
soaked with warm water (40-50 C) for 4 hours
71Santang Oranges
Citrus reticulata
soaked with clean water (room temperature, 20-26 C) for 12 hours
72Sapodilla
Manilkara zapota
soaked with clean water (room temperature, 20-26 C) for 24 hours
73Snow Pea
Pisum sativum var. saccharatum
soaked with clean water (room temperature, 20-26 C) for 5 hours
74Soursop
Annona muricata
soaked with warm water (40-50 C) for 20 hours
75Spread Oranges
Citrus reticulata
soaked with clean water (room temperature, 20-26 C) for 12 hours
76Starfruit
Averrhoa bilimbi
soaked with clean water (room temperature, 20-26 C) for 50 minutes
77Sugar Apple (Srikaya)
Annona squamosa
soaked with clean water (room temperature, 20-26 C) for 3 hours
78Sunflower
Helianthus annuus
soaked with warm water (40-50 C) for 25 minutes
79Sunkist Oranges
Citrus x sinensis
soaked with clean water (room temperature, 20-26 C) for 2 hours
80Super spicy Chili
Capsicum chinense
soaked with warm water (temperature 35-45 C) for 3 hours
81Swiss Chard
Beta vulgaris subsp. vulgaris,
soaked with warm water (around 45 C) for 10 minutes
82Tamarind
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
83Torch Ginger (Wild Ginger)
Etlingera elatior
soaked with warm water (40-50 C) for 2 hours
84Turkey Berry (Mini-eggplant)
Solanum torvum
soaked with warm water (around 55 C) for 15 minutes
85Unique Chili
Capsicum ssp.
soaked with warm water (temperature 35-45 C) for 3 hours
86Watermelon
Citrullus lanatus, Citrullus vulgaris
soaked with warm water (40-50 C) for 20 minutes
87Wax Gourd (Baligo)
Benincasa hispida
soaked with warm water (around 40 C) for 35 minutes
88White Cumin
Cuminum cyminum
soaked with clean water (room temperature, 20-26 C) for 2 hours
89White Leadtree (Leucaena leucocephala)
Leucaena leucocephala
soaked with clean water (room temperature, 20-26 C) for 6 hours
90Wongai Plum (Manilkara kauki)
Manilkara kauki
soaked with clean water (room temperature, 20-26 C) for 24 hours
91Yambean (Jicama)
Pachyrhizus erosus
soaked with clean water (room temperature, 20-26 C) for 9 hours
92Yardlong Bean
Vigna unguiculata ssp. sesquipedalis
soaked with clean water (room temperature, 20-26 C) for 2 hours
93Zucchini 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

NumPlantsScientific / Latin Names (Species)
1ArugulaEruca vesicaria ssp. sativa
2BasilOcimum x citriodorum
3BeetBeta vulgaris
4Bitter MustardBrassica juncea
5BroccoliBrassica oleracea var. italica
6Brussels CabbageBrassica oleracea var. Gemmifera
7CabbageBrassica oleracea var. capitata
8CarrotDaucus carota
9ChamomileMatricaria recutita
10ChickpeasPhaseolus vulgaris
11Chinese BroccoliBrassica oleracea Alboglabra Group
12Chinese Cabbage (Pak-choi)Brassica rapa subsp. chinensis
13Chinese cabbage (Petsai)Brassica rapa subsp. pekinensis
14ChivesAllium tuberosum, Allium ramosum
15CornZea mays
16CottonGossypium, Gossypium hirsutum, Gossypium herbaceum, Gossypium arboreum.
17CowpeaVigna unguiculata subsp. unguiculata
18Crown of GodPhaleria macrocarpa
19Dill (Fennel Sowa)Anethum graveolens
20Dock (Sorrel)Rumex acetosa, Rumex biformis, Acetosa agrestis
21Dragon FruitHylocereus undatus, Hylocereus polyrhizus, Selenicereus megalanthus, Hylocereus costaricensis
22Earring plants (Acalypha australis)Acalypha australis
23Edamame BeansGlycine max
24Edible ChrysanthemumGlebionis coronaria, Chrysanthemum coronarium
25Endive (Cichorium endivia)Cichorium endivia
26Estragon (Tarragon)Artemisia dracunculus
27FennelFoeniculum vulgare
28GooseberryPhysalis angulata
29Jack Bean (Canavalia ensiformis)Canavalia ensiformis
30KaleBrassica oleracea var. sabellica
31KiwiActinidia deliciosa
32KohlrabiBrassica oleracea Gongylodes Group
33LavenderLavandula angustifolia
34LeeksAllium fistulosum
35LettuceLactuca sativa
36MarjoramOriganum majorana
37Microgreen
38MintMentha piperita
39Mizuna (Mustard Greens)Brassica rapa nipposinica, Brassica juncea var. japonica
40Mouse melon (Cucamelon)Melothria scabra
41Mung BeanVigna radiata
42MustardBrassica juncea, Brassica nigra
43Mustard GreensBrassica chinensis var. parachinensis, Brassica rapa var. parachinensis
44Mustard Spinach (Pagoda Mustard)Brassica rapa subsp. narinosa, Brassica rapa var. rosularis.
45Neem (Mimba)Azadirachta indica
46OnionAllium cepa
47Oregano SpicesOriganum vulgare
48PacingCostus speciosus
49Passion FruitPassiflora edulis
50PepperPiper nigrum
51PineappleAnanas comosus
52RadishRaphanus raphanistrum subsp. sativus
53Red BeansPhaseolus vulgaris
54RoselleHibiscus sabdariffa
55SageSalvia officinalis
56SavorySatureja hortensis
57SesameSesamum indicum
58ShallotAllium cepa var. aggregatum
59SoybeansGlycine max
60SpinachAmaranthus
61Stevia (Sweet Leaf)Stevia rebaudiana
62StrawberryFragaria x ananassa
63Swamp CabbageIpomoea aquatica
64Sweet BasilOcimum basilicum
65ThymeThymus vulgaris, Thymus serpyllum
66TomatoSolanum lycopersicum, Lycopersicon esculentum (sinonim), Lycopersicon lycopersicum (sinonim)
67TurnipBrassica rapa subsp. rapifera
68Vegetable hummingbird (Sesbania)Sesbania grandiflora
69Water AppleSyzygium aqueum
70Wheat GrassTritucum aestivum
71Wild Cosmos (Kenikir)Cosmos caudatus
72Winged BeanPsophocarpus 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 4

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 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

NumPlants (Scientific Name)Shoots / Sprouts Appear
1Anise (Aniseed)
Pimpinella anisum
8 - 12 days
2Apple
Malus domestica, Malus sylvestris
Stratification in refrigerator 3 months and Germination 3 - 4 weeks
3Artichoke
Cynara scolymus
5 - 14 days
4Arugula
Eruca vesicaria ssp. sativa
3 - 5 days
5Asian Pigeonwings (Clitoria ternatea)
Clitoria ternatea
3 - 7 days
6Asparagus
Asparagus officinalis
7 - 21 days
7Basil
Ocimum x citriodorum
3-4 days
8Beet
Beta vulgaris
4 - 10 days
9Bitter Gourd
Momordica charantia
2 - 7 days
10Bitter Mustard
Brassica juncea
2 - 5 days
11Black Caraway (Black Cumin)
Nigella sativa
9 - 14 days
12Black Nightshade (Solanum nigrum)
Solanum nigrum
5 - 9 days
13Blackberry
Rubus spp.
16 weeks
14Blueberry
Vaccinium spp.
Stratification in refrigerator 90 days and Germination 4 - 11 weeks
15Bogor Beans
Vigna subterranea, Voandzeia subterranea
7 - 16 days
16Bottle Gourd (Water Pumpkin)
Lagenaria siceraria
6 - 10 days
17Broccoli
Brassica oleracea var. italica
3 - 5 days
18Brussels Cabbage
Brassica oleracea var. Gemmifera
3 - 8 days
19Buckwheat (Sorghum)
Sorghum bicolor
2 - 7 days
20Cabbage
Brassica oleracea var. capitata
3 - 9 days
21Cantaloupe
Cucumis melo var. cantalupo, Cucumis melo var. cantalupensis
4 - 9 days
22Carambola
Averrhoa carambola
6 - 9 days
23Carrot
Daucus carota
7 - 18 days
24Cashew Fruit
Anacardium occidentale
14 - 21 days
25Cassia alata (Ketepeng)
Senna alata, Cassia alata
9 - 26 days
26Castor Plants
Ricinus communis
6 - 12 days
27Catmint (Catnip)
Nepeta cataria
Stratification in refrigerator 16 jam and Germination 4 - 10 days
28Cauliflower
Brassica oleracea var. botrytis
3 - 7 days
29Cayenne pepper
Capsicum frutescens
3 - 9 days
30Celeriac (Root Celery)
Apium graveolens var. rapaceum
11 - 18 days
31Celery
Apium graveolens
11 - 18 days
32Chamomile
Matricaria recutita
4 - 11 days
33Chayote (Green Pumpkin)
Sechium edule
6 - 10 days
34Chickpeas
Phaseolus vulgaris
3 - 7 days
35Chinese Broccoli
Brassica oleracea Alboglabra Group
3 - 8 days
36Chinese Cabbage (Pak-choi)
Brassica rapa subsp. chinensis
3 - 5 days
37Chinese cabbage (Petsai)
Brassica rapa subsp. pekinensis
3 - 5 days
38Chives
Allium tuberosum, Allium ramosum
4 - 10 days
39Chocolate (Cocoa)
Theobroma cacao
3 - 8 days
40Coriander
Coriandrum sativum
7 - 12 days
41Corn
Zea mays
4 - 9 days
42Cotton
Gossypium, Gossypium hirsutum, Gossypium herbaceum, Gossypium arboreum.
7 - 11 days
43Cowpea
Vigna unguiculata subsp. unguiculata
4 - 6 days
44Crown of God
Phaleria macrocarpa
12 - 19 days
45Cucumber
Cucumis sativus
1 - 3 days
46Date Palm
Phoenix dactylifera
9 - 18 days
47Dill (Fennel Sowa)
Anethum graveolens
5 - 11 days
48Dock (Sorrel)
Rumex acetosa, Rumex biformis, Acetosa agrestis
4 - 11 days
49Dragon Fruit
Hylocereus undatus, Hylocereus polyrhizus, Selenicereus megalanthus, Hylocereus costaricensis
3 - 9 days
50Earring plants (Acalypha australis)
Acalypha australis
2 - 7 days
51Edamame Beans
Glycine max
1 - 5 days
52Edible Chrysanthemum
Glebionis coronaria, Chrysanthemum coronarium
7 - 11 days
53Eel Gourd (Snake Gourd)
Trichosanthes cucumerina
2 - 7 days
54Eggplant
Solanum melongena
3 - 12 days
55Endive (Cichorium endivia)
Cichorium endivia
4 - 12 days
56Estragon (Tarragon)
Artemisia dracunculus
14 - 23 days
57Fatboy Marrow Pumpkin
Cucurbita pepo
6 - 10 days
58Fennel
Foeniculum vulgare
6 - 14 days
59Fenugreek (Wild clover)
Trigonella foenum-graecum
3 - 6 days
60Goji Berry (Wolfberry)
Lycium barbarum, Lycium chinense
Stratification in refrigerator 8 weeks and Germination 10 - 14 days
61Gooseberry
Physalis angulata
7 - 10 days
62Gourd
Luffa acutangula
3 - 7 days
63Grape
Vitis labrusca, Vitis vinifera
Stratification in refrigerator 6 months and Germination 3 - 7 weeks
64Guava
Psidium guajava
15 - 25 days
65Habanero Chili
Capsicum chinense
3 - 9 days
66Heartleaf
Anredera cordifolia
4 - 10 days
67Honey Squash
Cucurbita moschata
6 - 10 days
68Horned Melon
Cucumis metuliferus
7 - 18 days
69Jack Bean (Canavalia ensiformis)
Canavalia ensiformis
5 - 14 days
70Jackfruit
Artocarpus heterophyllu
3 - 7 days
71Jujube
Ziziphus mauritiana
2 - 6 days
72Kale
Brassica oleracea var. sabellica
7 - 14 days
73Kiwi
Actinidia deliciosa
10 - 23 days
74Kohlrabi
Brassica oleracea Gongylodes Group
5 - 16 days
75Large Chili (Curly Chili)
Capsicum annuum
3 - 9 days
76Lavender
Lavandula angustifolia
Stratification in refrigerator 3 weeks and Germination 1 - 4 weeks
77Leeks
Allium fistulosum
5 - 7 days
78Lemon
Citrus limon
6 - 14 days
79Lettuce
Lactuca sativa
3 - 5 days
80Lime (Citrus amblycarpa)
Citrus amblycarpa
6 - 10 days
81Limes (Citrus aurantifolia)
Citrus aurantifolia
6 - 14 days
82Limes (Citrus x hystrix)
Citrus x hystrix
7 - 21 days
83Malabar Spinach (Gendola)
Anredera cordifolia
4 - 10 days
84Mandarin Tangerines
Citrus reticulata
7 - 18 days
85Marjoram
Origanum majorana
5 - 17 days
86Melon
Cucumis melo
3 - 9 days
87Microgreen
1 - 5 days
88Mini Pumpkin
Cucurbita maxima, Cucurbita pepo
6 - 10 days
89Mint
Mentha piperita
3 - 8 days
90Miracle Berries
Synsepalum dulcificum
2 - 4 weeks
91Mizuna (Mustard Greens)
Brassica rapa nipposinica, Brassica juncea var. japonica
4 - 8 days
92Moringa
Moringa oleifera
4 - 12 days
93Mouse melon (Cucamelon)
Melothria scabra
4 - 11 days
94Mung Bean
Vigna radiata
2 - 5 days
95Mustard
Brassica juncea, Brassica nigra
2 - 5 days
96Mustard Greens
Brassica chinensis var. parachinensis, Brassica rapa var. parachinensis
1 - 5 days
97Mustard Spinach (Pagoda Mustard)
Brassica rapa subsp. narinosa, Brassica rapa var. rosularis.
2 - 4 days
98Nagami / Kumquat Oranges
Citrus margarita (Fortunella margarita)
7 - 21 days
99Neem (Mimba)
Azadirachta indica
5 - 14 days
100Okra
Abelmoschus esculentus
9 - 21 days
101Onion
Allium cepa
4 - 10 days
102Oregano Spices
Origanum vulgare
5 - 17 days
103Pacing
Costus speciosus
5 - 19 days
104Papaya
Carica papaya
7 - 15 days
105Parsley
Petroselinum crispum
12 - 21 days
106Passion Fruit
Passiflora edulis
8 - 18 days
107Peanuts
Arachis hypogaea
3 - 9 days
108Pear
Pyrus pyrifolia, P. communis, P. syriaca, P. nivalis, P. pashia
Stratification in refrigerator 3 months and Germination 2 - 3 weeks
109Pepper
Piper nigrum
12 - 19 days
110Peppers
Capsicum annuum
5 - 9 days
111Perilla frutescens
Perilla frutescens
4 - 9 days
112Persimmon
Diospyros kaki
Stratification in refrigerator 2,5 months and Germination 1 - 3 weeks
113Pigeon Peas (Gude Beans)
Cajanus cajan
11 - 19 days
114Pineapple
Ananas comosus
12 - 28 days
115Plum
Prunus Maritima, Prunus domestica
Stratification in refrigerator 3 months and Germination 1 - 2 weeks
116Pomegranate
Punica granatum
7 - 31 days
117Pumpkin
Cucurbita moschata
6 - 10 days
118Queen Cucumber
Cucumis melo L var reticulatus naudin, Cucumis sativus, Cucumis melo L. var. Bartek
7 - 9 days
119Radish
Raphanus raphanistrum subsp. sativus
3 - 5 days
120Raspberry
Rubus occidentalis, Rubus strigosus
Stratification in refrigerator 5 weeks and Germination 11 - 21 days
121Red Beans
Phaseolus vulgaris
2 - 7 days
122Rhubarb
Rheum rhabarbarum
6 - 18 days
123Roselle
Hibiscus sabdariffa
2 - 7 days
124Rosemary
Rosmarinus officinalis
5 - 8 weeks
125Sage
Salvia officinalis
6 - 18 days
126Santang Oranges
Citrus reticulata
6 - 20 days
127Sapodilla
Manilkara zapota
7 - 18 days
128Savory
Satureja hortensis
6 - 10 days
129Sesame
Sesamum indicum
4 - 6 days
130Shallot
Allium cepa var. aggregatum
5 - 7 days
131Snow Pea
Pisum sativum var. saccharatum
5 - 9 days
132Soursop
Annona muricata
12 - 19 days
133Soybeans
Glycine max
1 - 5 days
134Spinach
Amaranthus
2 - 4 days
135Spread Oranges
Citrus reticulata
7 - 18 days
136Starfruit
Averrhoa bilimbi
5 - 9 days
137Stevia (Sweet Leaf)
Stevia rebaudiana
4 - 7 days
138Strawberry
Fragaria x ananassa
14 - 21 days
139Sugar Apple (Srikaya)
Annona squamosa
9 - 18 days
140Sunflower
Helianthus annuus
2 - 9 days
141Sunkist Oranges
Citrus x sinensis
7 - 24 days
142Super spicy Chili
Capsicum chinense
3 - 9 days
143Swamp Cabbage
Ipomoea aquatica
3 - 5 days
144Sweet Basil
Ocimum basilicum
3 - 7 days
145Swiss Chard
Beta vulgaris subsp. vulgaris,
5 - 9 days
146Tamarind
Tamarindus indica
7 - 18 days
147Thyme
Thymus vulgaris, Thymus serpyllum
14 - 21 days
148Tomato
Solanum lycopersicum, Lycopersicon esculentum (sinonim), Lycopersicon lycopersicum (sinonim)
5 days
149Torch Ginger (Wild Ginger)
Etlingera elatior
14 - 27 days
150Turkey Berry (Mini-eggplant)
Solanum torvum
6 - 23 days
151Turnip
Brassica rapa subsp. rapifera
4 - 11 days
152Unique Chili
Capsicum ssp.
3 - 9 days
153Vegetable hummingbird (Sesbania)
Sesbania grandiflora
5 - 17 days
154Water Apple
Syzygium aqueum
6 - 22 days
155Watermelon
Citrullus lanatus, Citrullus vulgaris
3 - 8 days
156Wax Gourd (Baligo)
Benincasa hispida
5 - 16 days
157Wheat Grass
Tritucum aestivum
2 - 4 days
158White Cumin
Cuminum cyminum
8 - 14 days
159White Leadtree (Leucaena leucocephala)
Leucaena leucocephala
6 - 11 days
160Wild Cosmos (Kenikir)
Cosmos caudatus
4 - 11 days
161Winged Bean
Psophocarpus tetragonolobus
6 - 9 days
162Wongai Plum (Manilkara kauki)
Manilkara kauki
7 - 18 days
163Yambean (Jicama)
Pachyrhizus erosus
7 - 14 days
164Yardlong Bean
Vigna unguiculata ssp. sesquipedalis
4 - 7 days
165Zucchini 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

NoTanaman (Nama Ilmiahnya)Muncul Tunas/Kecambah
1Adas Fennel
Foeniculum vulgare
6 - 14 hari
2Adas Manis (Anise)
Pimpinella anisum
8 - 12 hari
3Adas Sowa (Dill)
Anethum graveolens
5 - 11 hari
4Anggur
Vitis labrusca, Vitis vinifera
Stratifikasi di kulkas 6 bulan dan Germinasi 3 - 7 minggu
5Anting Anting
Acalypha australis
2 - 7 hari
6Apel
Malus domestica, Malus sylvestris
Stratifikasi di kulkas 3 bulan dan Germinasi 3 - 4 minggu
7Artichoke
Cynara scolymus
5 - 14 hari
8Arugula
Eruca vesicaria ssp. sativa
3 - 5 hari
9Asam
Tamarindus indica
7 - 18 hari
10Asparagus
Asparagus officinalis
7 - 21 hari
11Bawang Bombay
Allium cepa
4 - 10 hari
12Bawang Daun
Allium fistulosum
5 - 7 hari
13Bawang Kucai
Allium tuberosum, Allium ramosum
4 - 10 hari
14Bawang Merah
Allium cepa var. aggregatum
5 - 7 hari
15Bayam
Amaranthus
2 - 4 hari
16Belimbing Manis
Averrhoa carambola
6 - 9 hari
17Belimbing Wuluh
Averrhoa bilimbi
5 - 9 hari
18Bengkuang
Pachyrhizus erosus
7 - 14 hari
19Bidara Arab
Ziziphus mauritiana
2 - 6 hari
20Binahong (Piahong)
Anredera cordifolia
4 - 10 hari
21Bit
Beta vulgaris
4 - 10 hari
22Blackberry
Rubus spp.
16 minggu
23Blewah
Cucumis melo var. cantalupo, Cucumis melo var. cantalupensis
4 - 9 hari
24Bligo (Beligo/Bligu)
Benincasa hispida
5 - 16 hari
25Blueberry
Vaccinium spp.
Stratifikasi di kulkas 90 hari dan Germinasi 4 - 11 minggu
26Brokoli
Brassica oleracea var. italica
3 - 5 hari
27Buah Naga
Hylocereus undatus, Hylocereus polyrhizus, Selenicereus megalanthus, Hylocereus costaricensis
3 - 9 hari
28Buncis
Phaseolus vulgaris
3 - 7 hari
29Bunga Matahari
Helianthus annuus
2 - 9 hari
30Cabai Besar/Keriting
Capsicum annuum
3 - 9 hari
31Cabai Habanero (Cabai Gendol)
Capsicum chinense
3 - 9 hari
32Cabai Rawit
Capsicum frutescens
3 - 9 hari
33Cabai Superpedas
Capsicum chinense
3 - 9 hari
34Cabai Unik
Capsicum ssp.
3 - 9 hari
35Catnip
Nepeta cataria
Stratifikasi di kulkas 16 jam dan Germinasi 4 - 10 hari
36Celeriac (Seledri Akar)
Apium graveolens var. rapaceum
11 - 18 hari
37Chamomile
Matricaria recutita
4 - 11 hari
38Ciplukan
Physalis angulata
7 - 10 hari
39Coklat (Kakao)
Theobroma cacao
3 - 8 hari
40Cucamelon
Melothria scabra
4 - 11 hari
41Delima
Punica granatum
7 - 31 hari
42Endive (Chicory)
Cichorium endivia
4 - 12 hari
43Gendola (Binahong Merah)
Anredera cordifolia
4 - 10 hari
44Goji Berry (Wolfberry)
Lycium barbarum, Lycium chinense
Stratifikasi di kulkas 8 minggu dan Germinasi 10 - 14 hari
45Jagung
Zea mays
4 - 9 hari
46Jambu Air
Syzygium aqueum
6 - 22 hari
47Jambu Biji
Psidium guajava
15 - 25 hari
48Jambu Monyet (Mede)
Anacardium occidentale
14 - 21 hari
49Jarak
Ricinus communis
6 - 12 hari
50Jeruk Lemon / Sitrun
Citrus limon
6 - 14 hari
51Jeruk Limo / Limau
Citrus amblycarpa
6 - 10 hari
52Jeruk Mandarin
Citrus reticulata
7 - 18 hari
53Jeruk Nagami / Kumquat
Citrus margarita (Fortunella margarita)
7 - 21 hari
54Jeruk Nipis
Citrus aurantifolia
6 - 14 hari
55Jeruk Purut
Citrus x hystrix
7 - 21 hari
56Jeruk Rambat
Citrus reticulata
7 - 18 hari
57Jeruk Santang
Citrus reticulata
6 - 20 hari
58Jeruk Sunkist
Citrus x sinensis
7 - 24 hari
59Jintan Hitam
Nigella sativa
9 - 14 hari
60Jintan Putih
Cuminum cyminum
8 - 14 hari
61Kacang Bogor
Vigna subterranea, Voandzeia subterranea
7 - 16 hari
62Kacang Edamame
Glycine max
1 - 5 hari
63Kacang Gude
Cajanus cajan
11 - 19 hari
64Kacang Hijau
Vigna radiata
2 - 5 hari
65Kacang Kapri
Pisum sativum var. saccharatum
5 - 9 hari
66Kacang Kedelai
Glycine max
1 - 5 hari
67Kacang Koro / Kara
Canavalia ensiformis
5 - 14 hari
68Kacang Merah
Phaseolus vulgaris
2 - 7 hari
69Kacang Panjang
Vigna unguiculata ssp. sesquipedalis
4 - 7 hari
70Kacang Tanah
Arachis hypogaea
3 - 9 hari
71Kacang Tunggak
Vigna unguiculata subsp. unguiculata
4 - 6 hari
72Kailan
Brassica oleracea Alboglabra Group
3 - 8 hari
73Kale
Brassica oleracea var. sabellica
7 - 14 hari
74Kangkung
Ipomoea aquatica
3 - 5 hari
75Kapas
Gossypium, Gossypium hirsutum, Gossypium herbaceum, Gossypium arboreum.
7 - 11 hari
76Kecipir
Psophocarpus tetragonolobus
6 - 9 hari
77Kecombrang (Honje)
Etlingera elatior
14 - 27 hari
78Kelabat (Klabet)
Trigonella foenum-graecum
3 - 6 hari
79Kelor
Moringa oleifera
4 - 12 hari
80Kemangi
Ocimum x citriodorum
3-4 hari
81Kembang Kol
Brassica oleracea var. botrytis
3 - 7 hari
82Kenikir
Cosmos caudatus
4 - 11 hari
83Kesemek
Diospyros kaki
Stratifikasi di kulkas 2,5 bulan dan Germinasi 1 - 3 minggu
84Ketepeng
Senna alata, Cassia alata
9 - 26 hari
85Ketumbar
Coriandrum sativum
7 - 12 hari
86Kiwano
Cucumis metuliferus
7 - 18 hari
87Kiwi
Actinidia deliciosa
10 - 23 hari
88Kohlrabi
Brassica oleracea Gongylodes Group
5 - 16 hari
89Kol / Kubis
Brassica oleracea var. capitata
3 - 9 hari
90Kol / Kubis Brussel (Mini)
Brassica oleracea var. Gemmifera
3 - 8 hari
91Kurma
Phoenix dactylifera
9 - 18 hari
92Labu botol (Labu air)
Lagenaria siceraria
6 - 10 hari
93Labu Madu
Cucurbita moschata
6 - 10 hari
94Labu Marrow Fatboy
Cucurbita pepo
6 - 10 hari
95Labu Mini
Cucurbita maxima, Cucurbita pepo
6 - 10 hari
96Labu Parang/Kuning
Cucurbita moschata
6 - 10 hari
97Labu Siam/Hijau
Sechium edule
6 - 10 hari
98Lada (Merica)
Piper nigrum
12 - 19 hari
99Lamtoro
Leucaena leucocephala
6 - 11 hari
100Lavender
Lavandula angustifolia
Stratifikasi di kulkas 3 minggu dan Germinasi 1 - 4 minggu
101Lobak
Raphanus raphanistrum subsp. sativus
3 - 5 hari
102Mahkota Dewa
Phaleria macrocarpa
12 - 19 hari
103Marjoram
Origanum majorana
5 - 17 hari
104Markisa
Passiflora edulis
8 - 18 hari
105Melon
Cucumis melo
3 - 9 hari
106Mentimun
Cucumis sativus
1 - 3 hari
107Mentimun Suri
Cucumis melo L var reticulatus naudin, Cucumis sativus, Cucumis melo L. var. Bartek
7 - 9 hari
108Microgreen
1 - 5 hari
109Mimba
Azadirachta indica
5 - 14 hari
110Mint
Mentha piperita
3 - 8 hari
111Miracle Berry
Synsepalum dulcificum
2 - 4 minggu
112Mizuna
Brassica rapa nipposinica, Brassica juncea var. japonica
4 - 8 hari
113Mustard
Brassica juncea, Brassica nigra
2 - 5 hari
114Nanas
Ananas comosus
12 - 28 hari
115Nangka
Artocarpus heterophyllu
3 - 7 hari
116Okra (Bendi)
Abelmoschus esculentus
9 - 21 hari
117Oregano
Origanum vulgare
5 - 17 hari
118Oyong (Gambas)
Luffa acutangula
3 - 7 hari
119Pacing
Costus speciosus
5 - 19 hari
120Pakcoy (Sawi Daging)
Brassica rapa subsp. chinensis
3 - 5 hari
121Papikra
Capsicum annuum
5 - 9 hari
122Pare (Peria)
Momordica charantia
2 - 7 hari
123Pare Belut/Ular
Trichosanthes cucumerina
2 - 7 hari
124Pepaya
Carica papaya
7 - 15 hari
125Perilla (Shiso)
Perilla frutescens
4 - 9 hari
126Peterseli (Parsley)
Petroselinum crispum
12 - 21 hari
127Pir
Pyrus pyrifolia, P. communis, P. syriaca, P. nivalis, P. pashia
Stratifikasi di kulkas 3 bulan dan Germinasi 2 - 3 minggu
128Prem (Plum)
Prunus Maritima, Prunus domestica
Stratifikasi di kulkas 3 bulan dan Germinasi 1 - 2 minggu
129Ranti (Leunca/Lenca)
Solanum nigrum
5 - 9 hari
130Raspberry
Rubus occidentalis, Rubus strigosus
Stratifikasi di kulkas 5 minggu dan Germinasi 11 - 21 hari
131Rhubarb
Rheum rhabarbarum
6 - 18 hari
132Rosela
Hibiscus sabdariffa
2 - 7 hari
133Rosemary
Rosmarinus officinalis
5 - 8 minggu
134Rumput Gandum
Tritucum aestivum
2 - 4 hari
135Sage
Salvia officinalis
6 - 18 hari
136Savory
Satureja hortensis
6 - 10 hari
137Sawi Hijau/Manis (Caisim)
Brassica chinensis var. parachinensis, Brassica rapa var. parachinensis
1 - 5 hari
138Sawi Pagoda
Brassica rapa subsp. narinosa, Brassica rapa var. rosularis.
2 - 4 hari
139Sawi Pahit
Brassica juncea
2 - 5 hari
140Sawi Putih (Petsai)
Brassica rapa subsp. pekinensis
3 - 5 hari
141Sawo Kecik
Manilkara kauki
7 - 18 hari
142Sawo Manila
Manilkara zapota
7 - 18 hari
143Selada
Lactuca sativa
3 - 5 hari
144Selasih (Basil)
Ocimum basilicum
3 - 7 hari
145Seledri
Apium graveolens
11 - 18 hari
146Semangka
Citrullus lanatus, Citrullus vulgaris
3 - 8 hari
147Shungiku
Glebionis coronaria, Chrysanthemum coronarium
7 - 11 hari
148Sirsak
Annona muricata
12 - 19 hari
149Sorgum
Sorghum bicolor
2 - 7 hari
150Sorrel
Rumex acetosa, Rumex biformis, Acetosa agrestis
4 - 11 hari
151Srikaya
Annona squamosa
9 - 18 hari
152Stevia (Daun Manis)
Stevia rebaudiana
4 - 7 hari
153Strawberry
Fragaria x ananassa
14 - 21 hari
154Swiss Chard
Beta vulgaris subsp. vulgaris,
5 - 9 hari
155Takokak (Rimbang)
Solanum torvum
6 - 23 hari
156Tarragon
Artemisia dracunculus
14 - 23 hari
157Telang
Clitoria ternatea
3 - 7 hari
158Terong
Solanum melongena
3 - 12 hari
159Thyme
Thymus vulgaris, Thymus serpyllum
14 - 21 hari
160Tomat
Solanum lycopersicum, Lycopersicon esculentum (sinonim), Lycopersicon lycopersicum (sinonim)
5 hari
161Turi
Sesbania grandiflora
5 - 17 hari
162Turnip
Brassica rapa subsp. rapifera
4 - 11 hari
163Wijen
Sesamum indicum
4 - 6 hari
164Wortel
Daucus carota
7 - 18 hari
165Zukini (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

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 8

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.

Video yang berhubungan

Postingan terbaru

LIHAT SEMUA