Vegetable seeds, melons, parsley, dill and ornamental plants can be soaked for 24 hours, radishes, lettuce, spinach, onions and garlic (seeds) - 12 hours or a little longer, legumes - about six hours, grapes, pomegranate and citrus - no more than an hour , and tubers - and even less: a maximum of half an hour.
Mkpụrụ akwụkwọ nri, melons, pasili, dill na ornamental osisi nwere ike tinye maka 24 awa; radish, letus, spinach, onions and garlic (mkpụrụ) - 12 awa ma ọ bụ obere oge; mkpo - ihe dị ka awa isii; mkpụrụ vaịn, mkpụrụ pọmigranet na citrus - ihe karịrị otu awa, na tubers - na ọbụna obere: ihe karịrị ọkara otu awa.