Is chives a "stimulating food"? What to spray when leaves turn yellow and the simplest growing method
Chives, also known as Fengben, Caozhongru, Qiyangcao, lazy man's vegetable, Changshengjiu, Zhuangyangcao, Biancai and so on, have strong adaptability, resist cold and heat, and are cultivated everywhere across the country. So is it a stimulating food? What to spray when the leaves turn yellow? What is the simplest growing method? It is understood that stimulating food refers to food that is rich in nutrients or irritating and particularly likely to induce certain diseases (especially old or chronic illnesses) or aggravate existing diseases. Chives belong to the pungent category of stimulating foods, a practical type of stimulating food summarized among the people. The taboo on stimulating foods is of great significance in dietary health preservation and dietary therapy. Under normal circumstances, stimulating foods are also foods, and eating them in moderation will not cause side effects or discomfort for most people; only for certain special constitutions and related diseases will they induce illness.
What to spray when chive leaves turn yellow?
Yellowing and withering of chives is a production problem vegetable growers often encounter. During prevention and control, due to the lack of accurate judgment of symptoms, the indiscriminate use of pesticides is fairly common, and the result is often that money and labor are spent without achieving the proper control effect. So first you must know the cause of the yellowing, then treat the symptoms accordingly.
1. Common causes
1. Caused by non-infectious diseases. The characteristics of occurrence are: chive leaves show concentrated, contiguous leaf blight over a short period, and the time of occurrence is often highly consistent, with uniform symptoms; even if there are changes, they are caused by altered environmental conditions, and the disease is not infectious. It mainly includes: ammonia poisoning, acid damage caused by low soil pH, nutrient deficiency (caused by deficiency of major or trace elements, mainly nitrogen, calcium, magnesium, boron, iron deficiency, etc.; at present, the majority of chive dry tips and yellow leaves are caused by calcium and boron deficiency in the soil) and high-temperature damage.
2. Caused by infectious diseases. The characteristics of such diseases are: the occurrence of the disease gradually expands from a point to an area, spreads progressively, and is locally or multi-point infected, often showing symptoms such as powdery matter, moldy matter, and spots; after the lesions on the leaves expand, the leaves dry up and die. Common diseases include late blight, gray mold, viral disease, sclerotinia rot, etc.
3. Damage by pests. Mainly chive maggots and onion thrips.
2. Countermeasures
1. Prevent ammonia poisoning. Ammonia poisoning mainly occurs in greenhouses, so before and after mulching do not directly apply large amounts of ammonium bicarbonate or broadcast urea and cake fertilizer on the ground; acidified soil cannot be adjusted with quicklime; greenhouses should be properly ventilated. In principle, do not ventilate from the bottom; only open the middle and upper vents. If the above 3 points are done, ammonia poisoning damage can be effectively prevented.
2. Avoid causing soil acidification. Avoid the one-sided application of chemically acidic fertilizers and physiologically acidic fertilizers; for open-field chives, quicklime can be used to adjust soil acidity and alkalinity; after greenhouses are covered with film, ammonium nitrate and urea can be applied as topdressing, and ammonium bicarbonate, cake fertilizer and manure are strictly prohibited, and watering should be done promptly after fertilization.
3. Prevent nutrient deficiency. When applying fertilizer, attention should be paid to increasing the amount of barnyard manure and reducing the amount of chemical fertilizer; nitrogen, phosphorus and potassium fertilizers should be reasonably combined, and trace element fertilizers should be supplemented to ensure a balanced and sufficient supply of nutrients.
4. Avoid high-temperature damage. For greenhouse chives, proper ventilation and watering are the key to preventing high-temperature damage. When the temperature in the greenhouse reaches 20-25°C, ventilation should begin at a small level. As the temperature rises, the ventilation volume should be increased. In principle, do not ventilate from the bottom; only open the middle and upper vents. Ventilation should be slow, and cold air must not suddenly enter in large amounts. The daytime temperature in the greenhouse should not be higher than 30°C, and the nighttime temperature should not be lower than 8°C; the diurnal temperature difference should be minimized as much as possible. During high temperatures, water in a timely manner; increasing nitrogen fertilizer can also enhance the heat tolerance of chives. In summer high-temperature seasons, open-field chives should be cultivated with shade nets to reduce temperature and light intensity.
5. Control late blight. 1) Choose disease-resistant varieties. 2) Rotate crops. For plots with severe disease, generally change the crop once every 4-5 years, which can reduce disease occurrence. 3) Strengthen fertilizer and water management. In open-field cultivation, pay attention to increasing organic fertilizer and watering reasonably; after entering the high-temperature rainy season (temperature above 32°C), watering should be controlled, and especially after heavy rain, accumulated water should be drained promptly to prevent excessive field humidity. In greenhouse cultivation, pay attention to timely ventilation to prevent excessive humidity in the greenhouse. 4) Clean the field. Whether protected cultivation or open-field cultivation, after harvest the field must be cleaned promptly, and diseased leaves, residual plants and weeds should be removed and taken out of the field for centralized deep burial or burning. 5) Chemical control. In the early stage of disease onset, field spraying is the main method to prevent reinfection; after central diseased areas appear in the field, the right time must be found, and spraying and drenching should be carried out simultaneously. The chemicals include 90% fosetyl-aluminum 500-fold solution, 70% mancozeb 800-fold solution, and 72% propamocarb 1200-fold solution. The 3 chemicals should be used alternately, sprayed once every 6-7 days, for 2-3 consecutive times. In addition, the above solutions can also be used to dip chive roots for replanting.
6. Control gray mold. 1) Plant disease-resistant varieties. 2) Strengthen management. In addition to draining water and reducing humidity, apply sufficient decomposed organic fertilizer and increase phosphorus and potassium fertilizer to improve plant disease resistance; after each harvest, diseased plants must be removed from the field for deep burial or burning to reduce sources of disease. 3) Chemical control. After each harvest and in the early stage of disease onset, spray 4% pyrimidine nucleoside antibiotic (melon, vegetable and tobacco type) 500-600-fold solution, or 50% vinclozolin 1000-fold solution, which can effectively control the occurrence of the disease.
7. Control viral disease. 1) Plant disease-resistant varieties. 2) When harvesting chives, first harvest the healthy plant portion, then harvest the portion with diseased plants. After harvesting diseased plants, place the cutting knife in a 10% trisodium phosphate aqueous solution for disinfection. 3) When onion aphids or green peach aphids occur on chives, apply pesticides promptly. 4) Chemical control. Spray 2% ningnanmycin 200-300-fold solution, etc., once every 7-10 days, for 2-3 consecutive sprays. If the first spray is combined with root drenching, the effect will be better.
8. Control sclerotinia rot. 1) Choose disease-resistant varieties. 2) Manage fertilizer and water well to prevent standing water on the ground; apply fertilizer frequently and lightly, avoid excessive application and one-sided application of nitrogen fertilizer; regularly spray foliar nutrients rich in trace fertilizer elements, shorten the chive cutting cycle, and improve air permeability between plants, which helps reduce disease occurrence. 3) Spray chemicals in time to prevent the disease. Begin spraying for prevention after each chive cutting until the new plant emergence stage. The chemicals can be 50% procymidone wettable powder 2000-fold solution, or 50% iprodione wettable powder 1000-1500-fold solution, or 5% jinggangmycin aqueous solution 400-500-fold solution, once every 7-15 days, for 2-3 consecutive sprays, focusing on spraying the base of the plants.
9. Control chive maggots. 1) Scientific fertilization. Do not apply undecomposed organic fertilizer; during the peak period of adult damage, definitely do not splash dilute manure water; organic fertilizer should be applied deeply in furrows and covered with soil. 2) Low-temperature drying method. When the soil begins to thaw in spring, use a bamboo stick to remove the surface soil around the chive roots, exposing the chive maggots to the ground surface. Once the chive maggots contact low temperature and dry air, they will die naturally. Remove the soil in time, and earlier is better than later; if the ground surface soil has not yet completely thawed, do it on the afternoon of a clear, warm day. 3) Sugar-vinegar-wine liquid trapping. Using the chemotaxis of adult chive maggots, mix sugar, vinegar, wine, water and 90% trichlorfon in a ratio of 3:3:1:10:0.1 to make a mixed liquid for trapping. Generally place 1 trapping basin every 30 sq m, replace the trapping liquid once every 5-7 days, and add vinegar once every other day. 4) Chemical control. To control adults, during the peak emergence period, spray 20% fenvalerate emulsifiable concentrate 1000-1500-fold solution on stems and leaves; control is better when done at 9-10 a.m.; to control larvae, in early spring and late autumn, when leaf tips are found to begin turning yellow and softening and gradually lodging toward the ground, apply chemicals; use 48% chlorpyrifos emulsifiable concentrate 1500-fold solution per mu for root drenching, or mix 50% phoxim emulsifiable concentrate 800-fold solution with Bacillus thuringiensis 400-fold solution for root drenching. Generally, apply the chemical during the peak period of pest occurrence, but there should be at least a 10-day interval from the harvest period.
10. Control onion thrips. 1) Clean the field and promptly remove dead branches, fallen leaves, etc. 2) Irrigate in time. If drought occurs from April to May, water promptly to prevent the spread of pests. 3) Chemical control. Spray synergistic cypermethrin · malathion emulsifiable concentrate 6000-fold solution, or 50% phoxim emulsifiable concentrate 1000-fold solution, etc.
What is the simplest method for growing chives?
There are two methods for cultivating chives:
1. Seed sowing method
Buy or harvest seeds from last year's chives and sow them directly in the field. The sowing rate is generally ten jin of seeds per mu.
2. Asexual propagation method
Divide the chive roots for cultivation. Generally, transplanting can be done in March or April or in August of the Gregorian calendar. This requires a large amount of labor, but growth recovery is fast. It can also enter the high-yield period as soon as possible.