Quillets, which are both flavourable and fragrance, play an indispensable role in our daily lives. Especially when cooking soup, the appropriate addition of cuisine can significantly improve the taste of the meal. So how can we grow healthy and delicious cuisine? The key is to master the right planting methods and care。
The method of planting the fragrance
Cultivation methods and procedures
Varieties selection
The cuisine has two varieties: large leaves and small leaves. Vegetable fragrance, though low in production, is rich, cold-resistant and adaptable and is therefore more popular in general cultivation。
Fertilizing the whole place
Soil laxity, organic abundance and easy drainage plots were selected for cultivation. Following the harvest of the front crop, the soil is removed in a timely manner, at depths ranging from 15 to 20 cm, and the soil is weathered for at least two weeks. This was followed by the application of 4,000-5,000 kg of decomposition and 10-15 kg of compound fertilizer per acre. After the ploughing, the surface width was 140-150 cm and the height was 20-25 cm, depending on the size of the plot. At the same time, the width of the ditch is set at 30-40 cm, both as a drain and as a walker. The oscillation requires that the soil be shredded, loose and flat. If this is done, it will also be necessary to open, on the side of the dotage, a seeding ditch 4-5 cm wide and about 2 cm deep, at a distance of 8-10 cm, to prepare for subsequent planting。
Seeding
From late august until early april of the following spring, the fragrance season was appropriate. Seeds will have to be removed before seeding, and they will have to be mixed with hot water at 50-55°c for 20 minutes. When water temperatures are reduced to around 30°c, continued leaching for 18-20 hours is followed by seeding, or choice is made for seeding. Typically, 2-3 kg of dry seed is required per acre。
Fertilizer management
The cuisine prefers the wet environment and therefore requires frequent watering in order to maintain the wetness of the raisins. When the soil is slightly dry, ditch irrigation should be carried out in a timely manner, but when the surface is wet, water must be drained from the trenches in time to avoid affecting the normal growth of the plant。
Light temperature requirement
The cuisine is resistant to temperatures ranging from 1 to 2°c and grows best within the temperature range of 17-20°c. If the temperature exceeds 20°c, the rate of growth slows down and stops at 30°c and above. The cuisine has a certain tolerance for both the abundant light and the negative. During the fall planting, the ability to cover the sun by about 50 per cent and to spray frequent folates, as well as the introduction of transistor membranes or large sheds in winter and early spring, will help improve their productivity and quality。
Collection
The cuisine can be collected within six to nine weeks of planting. At the time of harvest, the roots should be dug up and the soil, the old yellow leaves and other impurities removed, then washed and bundled, so that they could be marketed. Usually, cauliflowers can produce between 1,000 and 2,500 kg per acre, or even more than 3,000 kg at a high rate。
Timing of planting
Cullen is a four-seasonly vegetable, but is concentrated mainly in spring and autumn. It's autumn. It's a good time to grow fragrance. While september was the main planting month for cuisine, some heat-resistant varieties could also be grown in august, although the growth rate may be lower, the economic benefits remain significant. In addition, in the north, there is a saying: “the radish, two volts of radish,” which can also be grown with cabbage, but with care to keep it wet, such as covering wheat oranges or weeds, in order to ensure smooth seeding。
Summary of key points
There are several core elements that require attention in the planting of cuisine. First, there must be careful planning and avoidance of heavy planting and the selection of land that has not been planted for three years to sow in order to prevent endemic diseases such as scavengers. Second, seed treatment is essential, and high-quality seeds should be selected, and dry excess water should be managed and incubated in a wet cloth bag after 12 to 24 hours of impregnation in warm water of 15 to 20 degrees. In the area of seed management, three to four days after cuisine is released, small water is required to maintain proper soil moisture. Finally, pest and disease control cannot be ignored. The multiple diseases and pests of fragrance require a combination of preventive and preventive strategies, combined with the application of targeted anti-pesticides and the introduction of new high-fat membranes to improve the efficacy of the drug and strengthen its effectiveness。
The fragrance of fragrance
As an excellent spice, pasta and hot pots bring a fresh fragrance that inspires appetite and resonance. At the same time, the cuisine is rich in a variety of nutrients and benefits to health. It needs to be noted, however, that chronic skin patients and people with low aerobics should be adequately fed. It is hoped that this information will help you to grow and enjoy the cuisine better。
