I've got a three o'clock veggie. I've got a good plant
Many people grow leaves and vegetables, including cabbage, lettuce, wheat, spinach, cabbage and pickles, which often encounter problems. Some grow old, some grow yellow, some grow thin, and others grow old and not good. In fact, leafy vegetables are better-growing, do not require complex management techniques and do not use too many inputs, and once the three key points are done, the vegetables can grow normally, grow steadily and taste less. The present paper is not theoretical, but practical, and is a day-to-day method suitable for family and small-scale field cultivation。
First, the bottom fertilizer should be well prepared before planting and the methods used should be correct. Vegetables have a short growth cycle, are growing at a fast pace, are unable to keep up with their early nutrients and are difficult to repair. Before planting, the land is turned over at depths of 15 to 20 centimetres, the earth is broken, the soil is unscathed, and no large pieces of hard-wired land appear. Bottom manure gives priority to well-cured farm fats, such as decomposed chicken manure, goat manure, cow manure, and commercial organic fertilizer. It is important to note that it is not possible to use raw manure, which is not ripe, which can heat directly, which can burn the roots of vegetables, and which can also produce eggs and bacteria. When fertilizers are applied, the fertilizer is spread evenly on the ground and then rolled to the soil with a hoe, so that the fertilizers and the soil are mixed, so that the fertilizers are not assembled in one place, nor are they attached directly to seeds or roots. The bottom fertilizers are reasonably used, the roots of vegetables are normally absorbed, growth is stable during the preceding period and no sudden stoppage or yellowing of leaves occurs at the later stage, and the whole life is stable over the long term。
The second point is to keep water on a regular basis. The roots of leafy vegetables are shallow, distributed over the surface of the soil, and neither drought nor water. The soil is too dry, the roots are not absorbent, the leaves tend to grow and grow slowly, and the leaf tissue is ageing over a long period of time, with poor taste. The soil is wet for a long time, the roots are unable to breathe properly, the roots are decaying, the leaves are decaying and can cause disease. After seeding, the soil surface is kept micro-humid, thus facilitating seed seed production and proper seeding. When seedlings are produced, water is not used daily until the surface of the soil is dried up and water is poured out once, so that the water can seep into the soil in which the roots are found. In the event of a rainy day, water must be drained from the ground in a timely manner and must not be allowed to bubble its roots for long periods of time. Watering should be done as much as possible in the morning or evening, not at high noon temperatures, which can change the soil temperature quickly and affect the root system. The water is stable, the vegetable is growing at an even rate, the leaves are not hardened because of the lack of water and the taste is softer when harvested。
Third, planting density should be reasonable and seedlings should be produced in a timely manner. It's not right that many people soak in order to grow more seeds. Seeds are too dense and then squeezed together, with poor ventilation and insufficient light, and the seedlings tend to grow up, thinly distilled, thinly foliage, and it is difficult to grow into a strong seed at a later stage. After the seedlings are produced, and when the seedlings are too close to each other, the weak, yellow, slow-growing seedlings will be pulled out, leaving a strong and normal seedling. Ensure that there is a gap between seedlings that can be ventilated and can see light. The density is appropriate, each dish has enough space to grow, the roots can expand normally, the leaves can develop normally, and the plant is stronger. Without sapling, the land is filled with thin, high-foot seedlings, which, even with improved management at a later stage, are difficult to grow, low productivity and bad taste。
In addition to these three points, there are simple management practices on a daily basis. Weeds grow in the ground and are to be removed in a timely manner, and weeds and vegetables compete for nutrients, moisture and space, affecting their normal growth. During growth, if the lower yellow leaf, dry leaves or sick leaves appear, they are removed in time and brought out of the ground to reduce disease transmission. Not to use too high a concentration of fertilizer in the pursuit of fertilizers, and to follow the principle of a small number of times, avoiding the risk of over-fertilization at a time. Vegetables have a short growth cycle and can meet their growth needs if they have sufficient bottom fat。
In general, the cultivation of leafy vegetables is less complex and does not require the pursuit of special techniques, focusing on three things: sufficient bottom fertility and the use of the right method, water patterns that do not accumulate dry water, and reasonable planting density and time seeding. At these three points, the leaves can grow normally, without a large gap, with a guaranteed yield and a soft taste in the vegetables harvested. These methods are summarised in practice and are suitable for most of the leafy vegetables, whether they are grown on a domestic balcony, in a small yard or in a field。
