The green cabbage is produced by thailand's société pour l ' émigré, inc., and is grown in small arch sheds in the early spring of the town of huangda, which are generally picked one time or so every 20 days and produce over 3,000 kilograms of acre. The varieties are 40 centimetres high, are active at 30 centimetres, are coarse, are foliage, are thick green, have visible veins, have a green leaf bearing, are sowing for about 50 days, have a long and fast harvest, are adaptable, are less resilient, resistant to drought and flooding, are disease-free, are soft, have a soft green, have little fibre and taste good. The following are the main elements of their cultivation techniques:
Soil choice: the green cabbage is a glamorous water-preserving soil。
2. Fulfilling base fattening: willow green hollow cabbage is growing fast, has strong branching capacity, requires more water, is suitable for applying base fattening, usually 1,500 kg of consumable organic fattening per acre and 100 kg of grass-wood ash, and is sufficiently comprehensible with soil。
3 integration: cyclops are made up of 20 cm high and 150 cm wide (garments)。
Seeding: seeds are seeded in a leached sprout in the early part of march, with a stripping of a 2-3 cm shallow ditch, 15 cm apart from the top of the crotch, spread the seeds evenly in the gutter, covered with fine soil and water, then set up the small archer。
5. Fertilizer water management: when a seedling has 3 to 4 leaf leaves, 15 kg of compound fat and 3 kg of urea are used in combination; the acres are followed by 7 to 8 kg of compound fat for each harvest period; the raisin requires more water and should be watered frequently to keep the soil wet。
6 harvested: 25-30 cm high, 2-3 books in the base and l~2 in the side branches。
