Timing and method of planting cilantro

The timing and methods of cultivation vary according to the climatic conditions of the region and the planting environment. The following are some of the basic guidelines for the planting of cuisine:

Plantation time:

Quillery is a cold-season vegetable, with better planting times usually in spring and autumn. Spring planting may be more appropriate in areas with lower temperatures, while autumn cultivation may be more appropriate in areas with higher temperatures. The spring planting time is usually in march, when the temperature starts to rise again and some pre-established varieties can be selected for planting; the fall planting time is usually in september, when the temperature begins to decline, but it is still warm and suitable for cuisine growth。

Plantation methods:

1. Preparation of soil: fragrance requires well-drained and organic soil. In selecting soils, ensure that soil alkalinity ranges from 6, 0 to 7 and 5 and slightly acidic soils are more conducive to growth. To improve soil permeability and water conservation, sand and decomposition organic matter can be mixed into the soil。

Seeding: spill the fragrance seeds evenly on the soil surface, covering slightly a layer of fine or foliage soil, and then gently pressing the soil to expose the seeds to the soil. The planting is followed by timely watering and soil humidity。

3. Management: fragrance requires adequate sunlight, which should be ensured at the place where it is grown. Regular watering is required to keep the soil wet during the time when the spices grow. The surrounding weeds should be removed in a timely manner and the area under cultivation kept clean. During warm seasons, fertilizer supplements can be carried out once a week, and summers can take place in the morning or evening to support the healthy growth of spices。

These are general planting proposals, and specific planting times and methods may need to be adapted to local realities. The fragrance is growing faster, so attention needs to be paid to harvesting in a timely manner to avoid over-cooked effects on quality。