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How to raise seedlings for spring-sown Welsh onions? Master these key technical points
The Welsh onion is a type of onion and can be divided into four types: common Welsh onion, Tillering onion, Rakkyo, and Tree onion. The Welsh onion is pungent in taste and slightly warm in nature; it disperses pathogens and unblocks yang, detoxifies and seasons food, induces sweating, inhibits bacteria, and dilates blood vessels. It is mainly used for wind-cold common cold, aversion to cold with fever, headache
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Off-season Cultivation Methods and Technical Key Points for Cilantro
Cilantro, also known as coriander, salt coriander, hu coriander, fragrant coriander, yan coriander, mantianxing, etc., is an annual herbaceous plant of the genus Coriandrum in the family Apiaceae. It was initially called hu coriander, with the English name Coriander Herb, and is native to Central Asia and Southern Europe, or the Near East and the Mediterranean region. In the "Qimin Yaoshu"
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Key Points for Summer Celery Cultivation and Planting Management Techniques
Celery belongs to the Apiaceae family. There are three types: water celery, dryland celery, and western celery. Their functions are similar, but dryland celery is preferred for medicinal use. Dryland celery has a stronger aroma and is called medicinal celery. However, it is not the same species as cilantro. Celery is rich in protein, carbohydrates, carotene, B vitamins,
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Control Methods and Key Technical Points for Celery Soft Rot
Celery, also known as qin, early celery, fragrant celery, puqin, medicinal celery, wild coriander, is an annual or biennial herbaceous plant in the genus Apium of the family Apiaceae. It originated in the marshy areas along the Mediterranean coast and is now widely cultivated around the world. Celery cultivation in China began in the Han Dynasty and has a history of more than
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Detailed Explanation of Eggplant Grafting Methods and Management Key Points
Eggplant, also known as qie, with the alternate name luosu, is one of the few purple vegetables and is also a very common home-cooked vegetable on the dining table. In some areas of Jiangsu, Zhejiang, and Anhui, people call it luosu, while in Guangdong and Guangxi it is called aigua. It is an annual herbaceous plant of the Solanaceae family, genus Solanum, and is perennial in the tropics.
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Detailed Explanation of Key Cultivation and Management Techniques for Eggplant in May
Eggplant is a typical vegetable, and depending on the variety, it has diverse uses. Eggplant has fairly high value for recovery from illness, and its role in improving vitality falls within an effective range. The national eggplant cultivation area is about more than 3 million mu, with about 100,000 mu in Guangdong, distributed throughout
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Key Technical Points for Greenhouse Cultivation and Management of Water Spinach
Water spinach, originally named Yongcai, also known as tengtengcai, wengcai, wengcai, tongxincai, wuxincai, wengcai, kongtongcai, zhuyecai, bears white trumpet-shaped flowers and has a hollow center in its stem, hence the name "water spinach." It is commonly cultivated as a vegetable in rural areas of southern China. Water spinach is a trailing
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Key Points of High-Yield Cultivation Techniques for Water Spinach in Spring
Water spinach, also called water convolvulus, swamp cabbage or vine vegetable, is a fast-growing leafy green vegetable that has been introduced and planted in more places in recent years. Its edible parts are the tender stems and leaves. It is rich in nutrients and high in calcium, with a calcium content more than ten times that of tomato, ranking first among leafy vegetables, and it also contains a relatively large amount of caro
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Detailed Explanation of Key Techniques for Greenhouse Cultivation of A-choy (Taiwan lettuce) in Autumn and Winter
A-choy, also known as youmai cai, and also called bitter vegetable or lettuce, belongs to the Asteraceae family and the Lactuca genus. It is a pointed-leaf leaf lettuce whose product is tender shoots and tender leaves. The leaves are long and lanceolate, pale green in color, crisp and tender in texture, and the taste is extremely fresh and tender, delicately fragrant, with a unique flavor.
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Bamboo Shoot Cultivation Methods and Key Points of Fertilizer and Water Management Techniques
Bamboo shoots have been regarded in China since ancient times as a treasure among vegetables. Bamboo shoots are a traditional Chinese delicacy, fragrant in taste and crisp in texture, with an extremely long history of use and cultivation. Bamboo shoots are the young shoots of plants in the grass family, subfamily Bambusoideae, such as bitter bamboo (Pleioblastus amarus), sweet bamboo (Phyllostachys dulcis), and moso bamboo (Phyllostachys edulis), also known as bamboo sprouts or bamboo buds. According to analysis, raw shoots
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