How to grow mitsuba? Latest planting techniques and methods tutorial

Mitsuba, scientific name Japanese parsley (Cryptotaenia japonica), is a common wild vegetable in rural areas of southern China, generally growing by roadsides, ditches and hillsides. It is a common seasonal wild vegetable in spring. It is a delicious, tender wild vegetable and also a special medicinal herb used in traditional Chinese medicine. It can be used to treat dysentery and toxic sores, as well as traumatic injuries from falls and blows. So mitsuba can actually be cultivated artificially as well. Next, let us look at a case study to see how it should be planted.

1. Seed selection

Japanese parsley has two cultivated varieties, large-leaf and small-leaf. At present, there are few improved cultivated varieties in China, and most are wild types. Therefore, in production and cultivation, the Japanese Kansai variety is generally chosen. This variety has dark green leaves, bolts relatively late, and has strong resistance and adaptability.

2. Sowing and raising seedlings

1. Seed treatment

Because cultivation in soil makes it prone to diseases and pests, hydroponics is generally used, and hydroponic operation is generally similar to that of lettuce. So first prepare sponges and a seedling tray. First use salt water of a certain concentration to select seeds, remove shriveled, damaged and small seeds, then soak the selected seeds in a container with continuously flowing water for one day, wash off the brown layer on the surface, then soak them in a carbendazim solution for half a day to disinfect the seeds, and finally put them into an insulated box to promote germination, maintaining a temperature of 25 degrees, which is most suitable for promoting germination.

2. Sowing

First fill the seedling tray with water, then soak the sponge thoroughly and place it on the seedling tray, then evenly place the seeds on the sponge. Maintain an ambient temperature of about 20 to 25 degrees and maintain a certain amount of moisture; the moisture can keep the sponge at a constant temperature environment. After the spring seedlings are uniform, you can pour out the water in the tray, apply a prepared nutrient solution to promote growth, and the nutrient solution must ensure that the pH is at the concentration it adapts to, until the root system grows out of the sponge; by then the seedlings are roughly ready and can be transplanted.

3. Transplanting

Transplanting should be done in deep, fertile sandy loam soil to ensure good growth. Generally, it can be planted more densely than other vegetables, with a plant and row spacing of about 8 to 10 cm. When transplanting, let the root system spread out naturally, and after planting, water with settling water so that the roots contact the soil and quickly take root. Before transplanting, apply a certain amount of base fertilizer, preferably nitrogen fertilizer, mainly for the leaves, and apply less potassium fertilizer to prevent the stems from aging and affecting the taste.

In production and planting, we should note that in addition to knowing how to plant it, there are also some other details. In fact, you can also domesticate wild varieties for planting yourself, but it will certainly not be that easy to put into action. For such a delicious wild vegetable, artificial cultivation allows year-round planting, so there is no need to wait bitterly for spring.