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Detailed Explanation of Key Points for Early-Maturing Cultivation Techniques of Edamame in Greenhouses
Edamame is also known as soybean. Soybean was called "shu" in ancient times. Soybean is the general term for soybeans of various colors including yellow, green, black, brown and bicolor. It has a cultivation history of about 5,000 years and originated in China. About ninety percent of the soybeans grown in China are yellow soybeans. Edamame is simply fresh soybeans in their pods; after being sun-dried, they
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Detailed Explanation of Key Points for Early Spring Greenhouse Cultivation Techniques of Winter Melon
Winter melon (scientific name: Benincasa hispida (Thunb.) Cogn.) is an annual herbaceous plant with tendrils on the stem that can climb and vine, large leaves, and yellow flowers. The fruit is spherical or elongated cylindrical, with hairs and white powder on the surface, and dark green or light green skin. It is a relatively common vegetable.
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Key Technical Points for Early-Maturing, High-Yield Winter Melon Cultivation
WINTER MELON (fatmelon; white fuzzy vegetable). Botanical classification: Angiosperms, Dicotyledoneae, Cucurbitales, Cucurbitaceae, Benincasa Savi, an annual herbaceous plant. The fruit is pillow-shaped, hence it is also called pillow melon, and it is produced in summer. Why is a melon produced in summer
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How to prevent hollow radishes? Mastering these methods is enough
Radish: (luobo) (Raphanus sativus L.), also known as laifu, belongs to the plant kingdom, Brassicaceae, genus Raphanus. Annual or biennial herb. Root fleshy, oblong, spherical or conical, root skin red, green, white, pink or purple. Stem erect, stout, cylindrical
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Detailed Explanation of Standardized High-Yield Cultivation Techniques for Spring Celtuce
Celtuce, namely stem lettuce (Lactuca sativa var. angustana), has a crisp and tender fleshy stem with a delicious flavor. It can be stir-fried, served cold, blanched in soup, pickled, and more, making it a fine vegetable much favored by consumers. Celtuce, also known as stem lettuce, is a variety of the lettuce species in the genus Lactuca of the Asteraceae family that can form a fleshy tender stem, and is an annual or biennial herbaceous plant.
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Key Technical Points for Spring Greenhouse Cultivation of Celtuce
Celtuce, also known as asparagus lettuce, is a variety of Lactuca sativa in the Asteraceae family, genus Lactuca, that can form a fleshy tender stem; it is a biennial or annual herbaceous plant. Also called stem lettuce, asparagus lettuce, green lettuce, and lettuce vegetable. Harvest period: January to April. It originated in Central or North China. The aboveground stem is edible; the stem skin is white-green,
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A Detailed Guide to the Correct Methods for Storing and Preserving Ginger
Ginger is the fresh rhizome of the perennial herbaceous plant ginger (Zingiber officinale Roscoe) of the Zingiberaceae family, growing 40-100 cm tall. Its other names include ginger root, bailayun, gouzhuangzhi, yindixin, yanliangxiaozi, fresh ginger, and honey-roasted ginger. The rhizome (dried ginger), the cork layer (ginger peel)
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What to Do When Garlic Bulbs Split Apart? Sharing Practical Countermeasures
Garlic Allium sativum L. (Garlic) belongs to the lily family, genus Allium, and its bulb is used as medicine. Harvest in spring and [purple-skin garlic] summer, tie into bundles, hang in a ventilated place, and dry in the shade for later use. When the leaves wither in June, dig it up, remove the mud and sand, and dry it in a ventilated place or roast it until the outer skin is dry. Garlic is flatly spherical
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Key Cultivation and Management Techniques for Spring-Sown Rapeseed
Rapeseed, also called oil bok choy or bitter greens, is a plant of the Brassicaceae family and Brassica genus, native to our country. Its stems are dark green, and its leaf stalks resemble those of bok choy. It is a variety of Brassicaceae bok choy, and its flowers are yellow. In agronomy, the various plant species whose seeds contain oil are collectively called rapeseed. Currently oil
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Detailed Explanation of Key Techniques for Early Spring Arch Shed Cultivation of Common Beans
The scientific name of the common bean is Phaseolus vulgaris (commonly known as the second-season bean or four-season bean), belonging to the genus Phaseolus in the Fabaceae family. The common bean originated in Mexico and Argentina in the Americas, and was first introduced and cultivated in China at the end of the 16th century. Morphological characteristics of the common bean: An annual twining or nearly upright herb. The stem is covered with short soft hairs or becomes hairless when old.
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