I can't pay attention to a few points. Thank you
I. Conditions for cultivation
The cuisine is very low-temperature, usually growing at 1 to 3 degrees below zero. But at about 19 degrees, it's the right place to grow fragrance. If it is more than 21 degrees, it will grow slowly. When temperatures are above 31 degrees, they don't grow. Vegetable soils should preferably have a strong capacity to conserve water fattening, with high organic content。
Seed treatment
Because the seeds of cuisine have a very strong shell, and if they were to be aired in the field, the seeding would be very slow, so it would be better to swipe them with more appropriate objects before they are soaked, with the hard-shells above the cuisine seeds, and then to sow the seeds directly. Of course, a leaching seedling method can also be used. It's almost 9 to 14 days after the show。
Iii. Selection of varieties
The variety of cuisine is basically divided into two broad categories, i. E. The distinction between large and small leaves. If large-leave varieties are planted, growing plants are higher and yield higher; small-leave varieties, which are shorter, smell stronger, produce less, but are highly adaptable and resistant to cold. However, there will be a greater number of mainly small-leaf varieties。
Iv. The whole area
An acre of land is essentially covered with up to 3010 pounds of farm fat, 11 kg of phosphate diamine and 11 kg of potassium sulfate. Wait till shin van gets the floor flat. Most are either broadcasted or broadcasted, after which they are covered with 2. 1 to 3. 1 centimetres of soil, essentially one acre with 3. 1 to 4. 1 kilograms of seeds. Once the soil has been covered, the foot has to be stamped, and then the water is humid, which will make the soil more smooth. Before the cuisine is released, care must be taken not to appear on the slabs, which would otherwise be difficult for the seedlings to produce, so that the slabs will be sprayed immediately to help the sprouts grow properly。
Timing of cultivation
Most can be cultivated in spring and summer and autumn. But it's best for august in the fall, and it's the best quality of the cuisine。
Vi. Field management
In order for the aroma to grow normally, weeding and pine soil during the growing period will essentially take place three times. And when the seedlings grow four centimeters, they must grow. The first time that a seedling grows out of the ground is when the first time it is cultivated, with a few dredges, the soil around the seedlings is to be turned over gently and the sheeting is to be removed, but it must not be light enough to harm the seedlings, and the weeds must be uprooted, and the weeds and seedlings must not compete for nutrients, so that the seedlings grow better; the second time when the seedling grows to three centimetres, if it is sown on a strip, it can be duly deep; and the last time, when the seed grows to about six centimetres, the last time it is to flourish. The cuisine is not drought-resistant, so water is poured every six days or so, in total, six times in the whole growth process, and the soil remains humid。
Vii. The reproductive properties of fragrance.
The cilantro is not the same as any other vegetable, the most important of which is the planting of cilantro in the south, so it can be grown anywhere in the south, and in the summer in the north, before it is grown, it has to be grown with seed, the skin of the cilantro seeds is removed, and then placed in a well-fed tub, where the cilantro seeds are fertilized in a week or so, and when the seeds are sprouts, they can be moved to the soil of the prepared fields。
Viii. Temperature and fertilisation of cuisine.
The right temperature must be rare for the fragrance to grow, and it is best to keep it at about 16-20 degrees, which allows it to develop quickly. If the summer is particularly hot, the cigarette will be cooled, and the temperature is very bad for its growth. If you sow more when you sow, then try not to sow more, and if you sow less when you sow, then you have to fertilize one week before you harvest. Vegetable water soluble。
Nine: the watering of fragrances.
There must be no water before the fragrance is established, so that the fragrance may be pushed up, and so that it may benefit the seedling. Once the seedling is ready, the fertilizer can be fertilized, and once planted, the water must not flood the seedlings. As the seedlings grow, the amount of fragrance required for water increases, so does the frequency of the fragrance, so that it is watered eight times in the long term, so that the interval does not exceed half a month, and the frequency of watering is changed from half a month to once a week, so that wet soil is protected at all times and the amount of water is controlled at harvest times, and so on。
X. Treatment of cuisine.
The special nature of the fragrance itself makes it more resistant, and the risk of disease is particularly small, but the summer is a high-prevalence period for insects, and most of the fragrance is grown outdoors, even if it is resistant to the high-prevalence summer, so it cannot be ignored to protect the pests. If the fragrance is eroded by the vermin, it should be administered with insecticide and spilled once a week, even if the pesticide is spilled, it should be used regularly to cook gardens, poison and treat the branches in a timely manner to reduce the disease。
Xi. Harvest
If the temperature is higher, the seed can be collected for approximately 31 to 41 days after seed is soaked. If the temperature is relatively low, the seeds will not be collected until approximately 41 to 61 days after they are soaked。
