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Detailed Explanation of Potato Plastic Mulch Cultivation Techniques
The potato is a perennial herbaceous plant of the Solanaceae family, whose tubers are edible, and it is the third most important food crop in the world, after wheat and corn. The potato is also known as earth egg, malingshu, foreign taro, etc., and is the tuber of a Solanaceae plant. Together with wheat, corn, rice, and sorghum, it forms
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How to Grow Perilla for High Yield? Detailed Explanation of Key Cultivation Techniques
Perilla (scientific name: Perilla frutescens (L.) Britt.), also known as guiren, white perilla, red perilla, etc.; it is an annual herbaceous plant of the Lamiaceae family. It has a distinctive aroma. The leaves are mostly shrunken and curled; when flattened, the intact ones are ovate, 4 to 11 cm long and 2.5 to 9 cm
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Detailed Explanation of Key Techniques for Off-Season Cultivation of Yellow Chives with Plastic Mulch
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 through softening cultivation and turned yellow. 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 thus turn yellow; this is called
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What are the key points of high-yield cultivation techniques for fennel?
Fennel greens, also originally named small huixiang, also known as xiangsi vegetable, fennel, fennel seed, guxiang (Sichuan, Guizhou), hunxiang, the tender leaves are used as a vegetable, are the stem part of fennel, and are the dried mature fruit of the Umbelliferae plant fennel. It was first recorded in the Tang Materia Medica. Su Song said that northerners call it
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Detailed Explanation of Key Techniques for Summer Cabbage Cultivation and Management
Cabbage (Brassica oleracea L.) is an annual or biennial herbaceous plant of the genus Brassica in the cruciferous family, and is one of the important vegetables in China. Cabbage - a natural stomach vegetable - cabbage is neutral in nature and sweet in taste, non-toxic, and enters the stomach and kidney meridians. Cabbage is one of the best vegetables ever recommended by the World Health Organization, and is also known as a natural "stomach vegetable."
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Detailed Explanation of Key Techniques for Autumn Cultivation and Management of Cilantro
Cilantro, also known as coriander, salt coriander, hu sui, fragrant coriander, yan sui, man tian xing, etc. It is an annual herbaceous plant of the genus Coriandrum in the Apiaceae family. It was originally called hu sui, English name Coriander Herb, native to Central Asia and Southern Europe, or the Near East and the Mediterranean region. In the "Qimin Yaoshu"
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Coriander Sunlight Greenhouse Cultivation Techniques and Management Key Points
Coriander, original name: cilantro (Coriandrum sativum), aliases: fragrant coriander, hu sui, an annual or biennial herb of the Apiaceae family, Coriandrum genus, with a strong odor, 20-100 cm tall. Root spindle-shaped, slender, with numerous fine branch roots. Stem cylindrical, erect, much branched, striped,
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Key Points of Early-Maturing Cultivation Techniques for Eggplant in Greenhouses
Eggplant, also known as qie, with the alternative 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 it is called luosu, while in Guangdong and Guangxi it is called aigua. It is an annual herbaceous plant of the genus Solanum in the nightshade family, and is perennial in the tropics.
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How to Induce Mushroom Fruiting in Oyster Mushrooms? Methods and Techniques Explained
Oyster mushroom (scientific name: Pleurotus ostreatus; also known as the oyster cap, rough-skinned oyster mushroom, oyster mushroom, black peony mushroom, and called Xiuzhen mushroom in Taiwan, China) is a species in the family Pleurotaceae, order Agaricales, under the Basidiomycota, and is a fairly common gray edible mushroom. Traditional Chinese medicine considers the oyster mushroom warm in nature and sweet in taste. It
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Detailed Explanation of Key Techniques for Cultivating Lion's Mane Mushroom in Plastic Greenhouses
Lion's mane mushroom (scientific name: Hericium erinaceus) is a traditional prized delicacy in China, with tender flesh, fragrant aroma and delicious taste. It is one of the four famous dishes (lion's mane mushroom, bear paw, sea cucumber, shark fin). It is known as the "mountain delicacy lion's mane, sea delicacy bird's nest." This fungus of the Hericiaceae family has a cap surface covered with furry fleshy spines about 1-3 cm long. Its fruiting body is round and thick, white when fresh, turning light yellow to light brown after drying, with a narrow base or a slightly short stalk, and an enlarged upper part, 3.5-10 cm in diameter. Seen from a distance it resembles the head of a golden monkey, hence the name "lion's mane mushroom"; it also looks like a hedgehog, hence it is also called "hedgehog fungus." Lion's mane is an incomparably delicious mountain delicacy, with tender flesh and a mellow, tasty flavor, known as "meat among vegetables."
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