Four seasons of cuisine and plant management are known as cuisine, traditionally grown in autumn, winter, spring and summer. But, at the institute of cash crops technology in guangchang county, anhui province, a senior agroecologist has produced new varieties with heat-resistant, cold-resistant, high-quality, high-yielding varieties that can be cultivated four seasons a year -- qianxiang. I. Characteristics: the four seasons of fragrances are thicker, the white leaves green, the piping of the leaves, and the roots of the leaves. It's 26-28 centimetres high, is 15-20 centimetres active, and has a short garden column. A single strain of 10-16 grams, fragrance, few fibers, excellent merchandise. In the case of heat-resistant, cold-resistant, high-temperature seasons, the advantage of planting is more pronounced, which is a very economically efficient species of anti-season vegetables. Ii. Cultivation and management: 1. Selection and landscape: the species is less demanding for soil, but it is preferable to protect fertile sandy soil. Combining the whole acre with organic fertilizer of 2,000 kg, pie fatty of 50 kg, high-quality compound fat of 30 kg, into a deep ditch of high tampons. Seeding: using strips or dens, strips and caves 25 x 20 cm, planting 4 - 5 grains per den, acre planting 1000 - 1500 g, then covering 1 - 2 cm thick with nutrient soil, and maintaining soil moisture, such as seeding by 20°c impregnated seed, would be ideal. 3. Field management: the growth of the seed age is slow, and the growth of the real leaf is accelerating. Because of high summer temperatures, you have to be careful to pour water, catch light weight, and water with 0. 3% urea. After 25-30 days of harvest, 15-20 cm tall, once per harvest to catch fat, 20 ppm 92nd spray before harvest. Patent queries
