The fragrance is a multi-year herbivorous fragrance of paracetamol, a necessary “sincisant vegetable” in the kitchen. The fragrance of the green leaves is fresh, soothing, potted and fried eggs. Seeds are classic spices, halogenated meat, stewed vegetables, fragrance made, and edible and medicinal value。
It is highly adaptable, drought-resistant, infertile and fast-growing, growing in the northern spring and autumn, growing in the southern part of the country over the course of the year, harvesting in the green leaves 30 days after planting, being managed as a continuous harvest of 5-8 kg, field acre production of 2000-3000 kg at a market price of $3-8 kg, and is the preferred category of “zero-threshold” food for family gardens and a stable yield for farming。
The core pains of growing small fragrances are premature spiking, yellowing of leaves, falling of plants, faded scents — the small fragrances that many new hands have planted: “breaking flowers when they are just a few leaves, varnishing the leaves, thinness of the troughs, and faded like grass” because of temperature control, management of water fattening and poor harvest time
This national strategy, ranging from the selection of varieties, seeding of seedlings to the promotion of branches, and the prevention of scabs, has helped you to grow green leaves, fragrances, and a fine little fragrance
I. Recognition of small fragrances: the “high-yielding code” for xinjiang vegetables
Small aroma is classified by purpose as leaf type (blank, branched, fragrance, fragrance specializing in the harvesting of fresh leaves), seed type (high plant size, early pumping, high seed production); family planting gives preference to leaf type varieties and avoids premature stinging。
Northern (north, north-east, north-west) 2. Southern (south, east, south-west) 3. The balconies exclusive programme (north-south)
Iii. Complete transfer technology: from seeding to harvest, no newer has failed step 1: sowing seedlings (live, fast)
Core principles: small fragrance seeds, high gestation rates, easier to broadcast than seedlings, and the thickness of the soil is critical (overwhelming, overdrive)
Step 2: field management (pumping, promotion of branching) iv. Pest and pest control: avoiding problems such as “yellow leaves, insect bites”
Collection and conservation: key 1. Timing and methods of harvesting and high returns 3. Economic benefits (national reference) vi. Domestic pit avoidance techniques: new players must look at the core points of review and recommendations for action
Core points: the key to the cultivation of small aroma is “low-temperature precipitation, balanced application of fertilizers, timely collection of booster branches”, avoidance of high-temperature tans, the application of nitrogen fertilizers, late harvest of three pits, priority in the north for autumn, summer shade cultivation in the south, management of a single harvest of 5-8 points and “freezing of vegetables”
Proposals for action:
The fragrance is a “kitchen cuisine” with few pests, simple management and multiple harvests, whether on the balcony or in the yard. With the three cores of “temperature control, fertilization and timely harvesting”, new players can grow green, fragrance-rich, high-quality aroma, adding a unique flavor to the table
