I. Fertilizing the whole area
Before planting, the plots are fertilized, soil estranged and well-watered sandy soil is grown, combined with tillage, and 3,000 kg of manure per acre is used as base manure, followed by two metres wide asunder. The soil is too dry to be watered and wet to wait for seeding after the soil has been dredged。
Selection of good castes
The fragrances tend to be fast-growing, heat-resistant, disease-resistant and resilient, and can be divided into large and small leaf varieties, which, although not as productive as large, are fragrance, and are more resilient and resilient。
Iii. Shrimp seed
The fragrance is cold and suitable to grow at 15-20 degrees, so the planting time is usually in august-april, and in order to increase the gestation rate and to clean up the seedlings, the seeding process is generally carried out. Seeds are first placed in warm water of about 50 degrees, immersed for 15 to 20 minutes, waiting for cooling down, then continue to soak for 18 to 20 hours, lynched every 2 to 3 days, usually after 10 days, and seed is seeded in white. The seeding, which is carried by stripping or sowing, is normally 2 kg per acre, is followed by a layer of straw on the ground, is frequently sprayed with water and is wet, and, when seeded, it is removed in a timely manner and provided with seedlings and seedlings。
Iv. Field management
The fragrance is cold, but is afraid of high temperatures and strong light, so it is important to consider the installation of cover-covered sunnets for the purpose of cooling the light, thereby facilitating the growth of the fragrance and increasing production. In the early years, weeds in the fields can be removed in order to prevent them from eating nutrients, to maintain the soil in dry and wet condition for the long term, to minimize water during the growing season, and to provide sufficient fat water to enable it to grow quickly, to be fertilized with urea and potassium nitrogen, to which 10-15 kilograms per acre can be applied。
Collection
As a result of the faster growth of the cuisine, it must be collected in time to meet the harvest standards so as not to cause a pick-up phenomenon, which can normally be collected at 25 cm. The timing of harvests should be well managed, preferably in the morning and afternoon, in order to increase the value of commodities。
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