Le registre des plantes
55 plantes répertoriées selon le pH, l’EC, le DLI, la photopériode et la durée du cycle. Filtrez, puis ouvrez une entrée pour la fiche complète.
| № | NOM | CLASSE | DIFF. | pH | EC | DLI | CYCLE | → |
|---|---|---|---|---|---|---|---|---|
| 001 | ◆lettuce | feuilles | 1/5 | 5.5–6.5 | 0.8–1.2 | 14.0 | 28–35j | → |
| 002 | ●basil | aromatiques | 1/5 | 5.5–6.5 | 1.0–1.6 | 20.0 | 35–45j | → |
| 003 | ◆spinach | feuilles | 2/5 | 6.0–7.0 | 1.8–2.3 | 12.0 | 35–45j | → |
| 004 | ■cherry-tomato | fruits | 3/5 | 5.8–6.3 | 2.0–3.5 | 25.0 | 60–80j | → |
| 005 | ■strawberry | fruits | 3/5 | 5.5–6.5 | 1.4–2.0 | 18.0 | 90–120j | → |
| 006 | ■bell-pepper | fruits | 3/5 | 5.8–6.3 | 1.8–2.5 | 22.0 | 70–90j | → |
| 007 | ◆arugula | feuilles | 1/5 | 6.0–7.0 | 0.8–1.4 | 12.0 | 21–28j | → |
| 008 | ●mint | aromatiques | 1/5 | 5.5–7.0 | 1.2–1.8 | 18.0 | 40–60j | → |
| 009 | ◆kale | feuilles | 2/5 | 6.0–7.0 | 1.5–2.0 | 15.0 | 50–70j | → |
| 010 | ◆swiss-chard | feuilles | 2/5 | 6.0–7.5 | 1.8–2.3 | 14.0 | 50–60j | → |
| 011 | ◆bok-choy | feuilles | 1/5 | 6.0–7.0 | 1.5–2.5 | 14.0 | 35–45j | → |
| 012 | ●cilantro | aromatiques | 2/5 | 6.5–6.7 | 1.3–1.8 | 13.0 | 50–55j | → |
| 013 | ●parsley | aromatiques | 1/5 | 6.0–6.5 | 1.4–1.8 | 14.0 | 70–90j | → |
| 014 | ■cucumber | fruits | 3/5 | 5.5–6.0 | 1.7–2.5 | 23.0 | 55–65j | → |
| 015 | ◆butterhead-lettuce | feuilles | 1/5 | 5.5–6.5 | 0.8–1.4 | 13.0 | 28–40j | → |
| 016 | ◆iceberg-lettuce | feuilles | 1/5 | 5.5–6.5 | 0.8–1.4 | 13.0 | 28–40j | → |
| 017 | ◆looseleaf-lettuce | feuilles | 1/5 | 5.5–6.5 | 0.8–1.4 | 13.0 | 28–40j | → |
| 018 | ◆mustard-greens | feuilles | 1/5 | 5.5–6.5 | 0.8–1.4 | 13.0 | 28–40j | → |
| 019 | ◆watercress | feuilles | 1/5 | 5.5–6.5 | 0.8–1.4 | 13.0 | 28–40j | → |
| 020 | ◆endive | feuilles | 1/5 | 5.5–6.5 | 0.8–1.4 | 13.0 | 28–40j | → |
| 021 | ◆mizuna | feuilles | 1/5 | 5.5–6.5 | 0.8–1.4 | 13.0 | 28–40j | → |
| 022 | ◆tatsoi | feuilles | 1/5 | 5.5–6.5 | 0.8–1.4 | 13.0 | 28–40j | → |
| 023 | ◆mache | feuilles | 1/5 | 5.5–6.5 | 0.8–1.4 | 13.0 | 28–40j | → |
| 024 | ●thai-basil | aromatiques | 2/5 | 5.5–6.5 | 1.0–1.6 | 18.0 | 40–60j | → |
| 025 | ●lemon-basil | aromatiques | 2/5 | 5.5–6.5 | 1.0–1.6 | 18.0 | 40–60j | → |
| 026 | ●spearmint | aromatiques | 2/5 | 5.5–6.5 | 1.0–1.6 | 18.0 | 40–60j | → |
| 027 | ●oregano | aromatiques | 2/5 | 5.5–6.5 | 1.0–1.6 | 18.0 | 40–60j | → |
| 028 | ●thyme | aromatiques | 2/5 | 5.5–6.5 | 1.0–1.6 | 18.0 | 40–60j | → |
| 029 | ●rosemary | aromatiques | 2/5 | 5.5–6.5 | 1.0–1.6 | 18.0 | 40–60j | → |
| 030 | ●dill | aromatiques | 2/5 | 5.5–6.5 | 1.0–1.6 | 18.0 | 40–60j | → |
| 031 | ●chives | aromatiques | 2/5 | 5.5–6.5 | 1.0–1.6 | 18.0 | 40–60j | → |
| 032 | ●sage | aromatiques | 2/5 | 5.5–6.5 | 1.0–1.6 | 18.0 | 40–60j | → |
| 033 | ●tarragon | aromatiques | 2/5 | 5.5–6.5 | 1.0–1.6 | 18.0 | 40–60j | → |
| 034 | ●lemon-balm | aromatiques | 2/5 | 5.5–6.5 | 1.0–1.6 | 18.0 | 40–60j | → |
| 035 | ■beefsteak-tomato | fruits | 3/5 | 5.8–6.3 | 1.8–3.0 | 24.0 | 70–100j | → |
| 036 | ■hot-pepper | fruits | 3/5 | 5.8–6.3 | 1.8–3.0 | 24.0 | 70–100j | → |
| 037 | ■eggplant | fruits | 3/5 | 5.8–6.3 | 1.8–3.0 | 24.0 | 70–100j | → |
| 038 | ■zucchini | fruits | 3/5 | 5.8–6.3 | 1.8–3.0 | 24.0 | 70–100j | → |
| 039 | ■bush-beans | fruits | 3/5 | 5.8–6.3 | 1.8–3.0 | 24.0 | 70–100j | → |
| 040 | ■peas | fruits | 3/5 | 5.8–6.3 | 1.8–3.0 | 24.0 | 70–100j | → |
| 041 | ▲microgreen-broccoli | micropousses | 1/5 | 5.5–6.5 | 0.4–1.0 | 10.0 | 7–14j | → |
| 042 | ▲microgreen-radish | micropousses | 1/5 | 5.5–6.5 | 0.4–1.0 | 10.0 | 7–14j | → |
| 043 | ▲pea-shoots | micropousses | 1/5 | 5.5–6.5 | 0.4–1.0 | 10.0 | 7–14j | → |
| 044 | ▲sunflower-microgreen | micropousses | 1/5 | 5.5–6.5 | 0.4–1.0 | 10.0 | 7–14j | → |
| 045 | ▲buckwheat-microgreen | micropousses | 1/5 | 5.5–6.5 | 0.4–1.0 | 10.0 | 7–14j | → |
| 046 | ▲beet-microgreen | micropousses | 1/5 | 5.5–6.5 | 0.4–1.0 | 10.0 | 7–14j | → |
| 047 | ▲mustard-microgreen | micropousses | 1/5 | 5.5–6.5 | 0.4–1.0 | 10.0 | 7–14j | → |
| 048 | ▲cilantro-microgreen | micropousses | 1/5 | 5.5–6.5 | 0.4–1.0 | 10.0 | 7–14j | → |
| 049 | ▲wheatgrass | micropousses | 1/5 | 5.5–6.5 | 0.4–1.0 | 10.0 | 7–14j | → |
| 050 | ▲amaranth-microgreen | micropousses | 1/5 | 5.5–6.5 | 0.4–1.0 | 10.0 | 7–14j | → |
| 051 | ◇nasturtium | spécialités | 2/5 | 5.5–6.5 | 1.0–1.6 | 16.0 | 60–90j | → |
| 052 | ◇pansy | spécialités | 2/5 | 5.5–6.5 | 1.0–1.6 | 16.0 | 60–90j | → |
| 053 | ◇marigold | spécialités | 2/5 | 5.5–6.5 | 1.0–1.6 | 16.0 | 60–90j | → |
| 054 | ◇stevia | spécialités | 2/5 | 5.5–6.5 | 1.0–1.6 | 16.0 | 60–90j | → |
| 055 | ◇aloe-vera | spécialités | 2/5 | 5.5–6.5 | 1.0–1.6 | 16.0 | 60–90j | → |
Questions fréquentes
- Quel pH et quelle EC faut-il à la plupart des plantes hydroponiques ?
- La plupart des cultures poussent le mieux à pH 5,5–6,5. L’EC varie selon la culture : les légumes-feuilles comme la laitue se situent à 0,8–1,2 mS/cm, tandis que les cultures fruitières montent plus haut. Chaque fiche plante indique sa propre plage.
- Quelle est la plante la plus facile à cultiver en hydroponie ?
- La laitue. Elle arrive à récolte 28–35 jours après le repiquage, pardonne les erreurs de débutant et pousse en culture en eau profonde (DWC), en NFT ou avec la méthode Kratky.
- Comment utiliser ces fiches plantes ?
- Ouvrez une plante pour voir ses cibles de pH, d’EC, de lumière (DLI) et de température, les systèmes qui lui conviennent et le nombre de jours avant récolte, puis réglez votre réservoir sur ces valeurs.