Quillery, which is a saffron-based vegetable, alias, mussels and fragrances originating from the mediterranean coast。
Its most notable feature is that it releases special fragrances, mainly from eating leaves and stalks, mainly for the use of cooling, raw food, fried food, salting or cooking soup。
Although fragrance is cultivated throughout the country, the market is largely sporadic, or is used as a blend。
At present, the main fragrances grown in the country are poorly adapted, with high yields, dim scents, high fragrances, low yields and rich scents。
Custodial management
Seed time. The cuisine plant is cold-resistant and suitable for growing in relatively cold seasons, mainly in the spring and autumn, where planting takes place from september to october, with some areas delayed until november。
It should be noted that planting time is not too late, it is too late, the temperature is too low, the seeds of cigarettes are not sprouts normally, the rate of survival of seedlings is low, seedlings are planted earlier, harvest periods are long, yield and quality are high。
The whole seed. Cultivated most of the fragrances are field-planted, first with the application of fertilized farm fats and compound fats as the bottom, then with the bottom fertilized deep into the soil, breaking large pieces of soil for live broadcasting。
The fragrances are basically sowing, before seeding them with heavier items, so that the seed grains can be separated or soaked with water for one day, then soak into the soil, so that the seeds and the soil are in close contact。
Complete the planting of fragrances, in order to check the soil condition and the strength of the plant in a timely manner, in the event of drought or a deficit in the capacity of the plant, in order to replenish the water in a timely manner, in order to gain weight, in the event of a shortage of seedlings and in order to replant it。
Fertilizer management
Water management. The water-required properties of fragrance are strong drought-resilient, humid environments, daily management that preserves soil moisture, promotes green and green leaves and accelerates growth。
As a normal situation, the irrigation strategy, which has just been sowed, is one or two days apart, which allows the fragrance seeds to develop quickly, gain a chance to survive and increase their yield。
As plants grow, the rate of growth increases and daily water needs increase, increasing the frequency and amount of irrigation required to avoid flooding with a small amount of water。
It should be recalled that the fields planted are low-lying or puddles, which prevent flooding, release water as soon as water accumulates, and guard against long-term soaking and decomposition of the roots。
Nutrient management. Similar to other vegetables, before growing, the fragrance is growing slowly, with small growth, and requires low nutrients, so that as long as the base is abundant, there is no need to pursue fat。
In the pre-growing period, when there's a shortage of base fat and the fragrance is weak, you have to mix it with irrigation, flush it with nitrogen, spread it evenly. In the soil, care should be taken not to be too high in order to avoid the planting of leaves for yellow。
Plantation needs to be supplemented by phosphorus and potassium fertilizer in addition to nitrogen fertilizer, with an appropriate increase in concentrations, as long as it enters a boom and grows rapidly。
The fragrance harvest and the conservation
Get in time. When the cuisine plant is 15-20 cm high and the number of leaves is 8-10, it can be harvested in batches, in order to harvest 25-30 cm, and can be harvested on a large scale。
The harvest is premature, leaves are infested, yields are not sufficiently developed, yields are low, harvests are too late, fibres of leaf infarction are increasing, problems of rigid ageing are prominent and food tastes are poor。
Regulate harvests. The fragrance is harvested by choosing the green, healthy, disease-free and pest-infested plant of the leaf, avoiding the long, weak, commodity-based plant。
The harvesting process, the extraction of the target aroma, the cutting of long roots, the removal of weeds from the fields and the proper pursuit of fertilizers and the promotion of plant growth。
Storage management. The cuisine, which is harvested, must be easily disposed of, followed by the removal of sick leaves, pests and yellow leaves and the reclassification of storage, which, in case of bumping damage, must be eaten earlier。
When small beads appear inside the bag, indicating that the temperature is too high and the bag is open, the storage period is effectively extended。
In conclusion, it should be recalled that autumn fragrance is a good time, and after a period of one to two months, full harvests can be achieved, in which high quality can be achieved by regulating scientific management and taking care of it。
