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Key Technical Points for Open-Field Cultivation and Management of Amaranth in Summer
Amaranth, formerly known as: amaranth, also known as: Joseph's coat, old youngster, laolaisao, tricolor amaranth, Latin name: Amaranthus tricolor, Amaranthaceae, Amaranthus genus annual herb, stems stout, green or red, often branched, hairy or hairless when young. Amaranth has soft, smooth leaves and a rich flavor
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Key Technical Points for Standardized Cultivation and Management of Yellow Chives
By growing chive roots in a dark environment to produce a softened product lacking chlorophyll, yellow chives are obtained. As a premium health vegetable, yellow chives are deeply favored by consumers. Yellow chives belong to the Liliaceae family as a perennial herbaceous plant, with seeds and leaves used in medicine. They have stomach-strengthening,
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How to Grow Yellow Chives? A Detailed Guide to Sowing Methods and Fertilizer and Water Management Techniques
Yellow chives, also known as chive sprouts, yellow chive sprouts, or yellow chives, commonly called "chive white," are the product of chives that have been blanched and turned yellow through softening cultivation. When chives are cut off from light and grown entirely in darkness, they cannot carry out photosynthesis or synthesize chlorophyll due to the lack of sunlight, and so they turn yellow, which is called
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Key Technical Points for Standardized Cultivation and Management of Perilla
Perilla is a herb of the Lamiaceae family with strong adaptability, and it is grown in many provinces of China. The whole plant is used as medicine. It has the effects of dispelling cold and releasing the exterior, and regulating qi and relieving chest tightness. The main value of perilla: Perilla is commonly used as traditional Chinese medicine in China, while Japanese people mostly use it in cooking, especially when eating sashimi
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Detailed Explanation of Key Field Cultivation and Management Techniques for Perilla
Perilla (scientific name: Perilla frutescens (L.) Britt.), also known as guiren, baishu, chisu, etc.; it is an annual herbaceous plant of the Lamiaceae family. It has a distinctive aroma, and the leaves are mostly shrunken and curled; when flattened, complete leaves are ovate, 4 to 11 cm long and 2.5 to 9 cm wide, with a long-tapered or acute apex
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Detailed Explanation of Standardized Cultivation and Management Techniques for Pumpkin
Pumpkin is one of the older crops cultivated by humans, with a long planting history. Pumpkin has strong stress resistance, many varieties, strong adaptability, wide geographical distribution, high yield and good storability, and its fruits vary in shape, size and quality, with colorful fruit colors. Pumpkin is an annual trailing herb
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Detailed Explanation of Key Points for High-Yield Spring Potato Cultivation Techniques
The potato is an annual herbaceous plant in the Solanaceae family, genus Solanum, also known as di dan, yang yu, tu dou, etc. The earliest artificial cultivation sites of the potato can be traced back to approximately 8000 to 5000 BC in the southern region of Peru. The potato grows 15-80 cm tall, hairless or sparsely pubescent. The stem is divided into aboveground stem
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Detailed Explanation of Key Techniques for Winter Solar Greenhouse Cultivation of Lettuce
Lettuce (var. ramosa Hort.), commonly known as leaf lettuce, also called goose lettuce, wheat lettuce, or stem lettuce, belongs to the Asteraceae family, genus Lactuca. It is an annual or biennial herbaceous crop with long obovate leaves that densely form cabbage-like heads; it can be eaten raw, is crisp and refreshing, and slightly sweet. Lettuce
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Key Techniques for Overwintering Spinach Seedling Protection and Field Management
Spinach (Spinacia oleracea L.), also known as Persian spinach, red-root spinach, parrot spinach, etc., belongs to the genus Spinacia in the subfamily Chenopodioideae of the family Amaranthaceae, and is an annual herbaceous plant. The plant can reach 1 m in height, with a conical root that is reddish, less often white, and leaves that are hastate to ovate, bright green, with entire or
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Detailed Explanation of Key Points for Scientific Seed Saving of Spinach
Spinach is an annual or biennial herb of the genus Spinacia in the subfamily Chenopodioideae of the family Amaranthaceae. Also known as boleng and Persian herb. Its leaves and tender stems are eaten. Spinach originated in Persia and was already cultivated 2000 years ago. It later spread to North Africa and was introduced by the Moors to Western European countries such as Spain. Spinach was introduced
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