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  • • “guidance to avoid pits” for cuisine cultivation: choose a full decomposition of

       2026-02-25 NetworkingName1810
    Key Point:Quillery, which some love, and a vegetable, which others are annoyed with, how it is grown. Here is a detailed way to grow it。I. Developments in cultivationSelection and processingVarieties are selected: large leaf varieties (e. G. Thai cuisine, high yield) or small leaf varieties (smelling, cold-resistant)。Seed treatment: fragmentation (light pressure cracks) + 12 hours bathing in warm water to increase germinate rate。Soils

    Quillery, which some love, and a vegetable, which others are annoyed with, how it is grown. Here is a detailed way to grow it。

    Pictures of the methods used to grow the cuisine

    I. Developments in cultivation

    Selection and processing

    Varieties are selected: large leaf varieties (e. G. Thai cuisine, high yield) or small leaf varieties (smelling, cold-resistant)。

    Seed treatment: fragmentation (light pressure cracks) + 12 hours bathing in warm water to increase germinate rate。

    Soils and plots

    Soil requirements: loose and fertile sandy sandy soil with no connection。

    Whole area fertilisation: 20 cm deep till, acre application of decomposed organic fertilizer 2000kg + compound fertilisation 15 kg。

    Pictures of the methods used to grow the cuisine

    Sowing techniques

    Time: spring and autumn (15-25°c), summer cover, winter shed planting。

    Mode: leather (with a distance of 15 cm) or soak, cover 1 cm and keep the soil wet。

    4. Field management

    Shizuku: 3 cm tall, range 3-5 cm。

    Fertilizer: keep the soil moist and produce one or two long-term pursuits of nitrogen fertilizer (5 kg/acre urea)。

    Temperature control: sunnet cooling at high temperatures, low temperature covering thin membranes。

    5. Pest management

    Diseases: plasma disease (polycinosis root), folic disease (dyson manganese zinc spray)。

    Pictures of the methods used to grow the cuisine

    Pests: aphids, leaf flies。

    Collection

    Period: 30 to 50 days after seeding, 15 to 20 cm high。

    (c) method: the root is removed or the upper leaf is cut, and batch collection can extend the supply period。

    Ii. Analysis of acre yields

    Regular cultivation: 800-1200 kg/acre (open air, properly managed)。

    High production conditions: the greenhouses can be carefully managed up to 1,500 kg。

    Impact factor

    Varieties vary: leaves are 20-30 per cent higher than small leaves。

    Seasonal impact: more stable spring and autumn production, and reduced production at high temperatures in the summer。

    Collection methods: multiple harvests are 15-20 per cent higher than total one-time harvest。

    Pictures of the methods used to grow the cuisine

    Iii. Efficiency gains techniques

    Enrichment optimization: 15 cm x 10 cm planting density with an acreage of 2-3kg。

    Fertilizer integration: the drip irrigation system improves quality by combining leaf fertilizers (0. 2% potassium phosphate)。

    Rotation: rotation with legume crops to reduce endemic diseases。

    Reference to economic benefits

    At the current market price of $6/kg, acre production could amount to $4800-7,200。

    The cost of greenhouse cultivation increased by 30 per cent, but it could be sold at a cost of $12-15/kg in the off-season period。

    Note: actual production needs to be adjusted to local climate and management levels, and small pilot seed areas are recommended for initial planting。

    Pictures of the methods used to grow the cuisine

     
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