A Complete Guide to the Latest Methods for Growing Choy Sum
Choy sum is a vegetable we often see on our daily dinner table. It is also called caitai or caitai. It is fairly rich in vitamins, other trace elements and nutrients. Especially now that living standards have improved, people pay even more attention to balancing meat and vegetables, which is better for the body, and eating more green vegetables is extremely good for the body. So today let us take a look at how choy sum is grown.
1. Variety selection
There are now many varieties of choy sum, such as red choy sum, white choy sum, Sijiu choy sum, green choy sum, willow-leaf choy sum and so on. Therefore, we need to choose suitable varieties for planting according to the local climate, growing conditions, market demand and market conditions, so as to obtain the greatest economic benefit. For example, the Hunan area is more suitable for growing red choy sum; its sales, price and the local climate and environment are all quite suitable for growing it.
2. Sowing at the right time
There are now many varieties of choy sum, so different varieties can be planted in different seasons. Secondly, the technique of growing vegetables out of season is now increasingly well developed, so there is no strict rule about the planting time. But generally it is planted in March each year and in August and September each year. Choy sum planted in these two periods falls within the normal planting time and is the best time for choy sum to grow. At the same time, choy sum planted during this period is of better quality.
3. Sowing methods
The three most commonly used methods for growing choy sum are direct sowing, drilling in rows and seedling transplanting. Direct sowing mainly means evenly scattering the seeds on the prepared ground, then thinning and filling in seedlings after they emerge. Generally, thinning is done at a spacing of 20 to 30 cm per spot, and only two seedlings need to be left per plant. For drilling, you first need to open small furrows 10 cm wide and 3 to 5 cm deep at a row spacing of 30 cm, then evenly scatter the seeds into the furrows and cover them with soil. Finally, after the seedlings emerge, thin and fill in seedlings at a spacing of about 25 cm per spot. For seedling transplanting, you first need to raise the choy sum seedlings, then plant them at a spacing of 30 to 35 cm per row and 20 to 25 cm per plant.
4. Field management
Field management of choy sum mainly involves fertilizing, watering and weeding. Fertilizing should be done according to the growth habits of choy sum. The first fertilization is generally after transplanting, the second is when choy sum begins to form, and after that it is enough to fertilize after each harvest of choy sum. Each fertilization can be combined with weeding, which can reduce nutrient loss and promote nutrient absorption. Choy sum has a relatively large demand for water, so we should keep the field moisture at around 70 percent. When there is no rainfall, water about once every week. Finally, when there is a lot of rain, drain the water out of the field in time so as not to affect the growth of choy sum.
5. Pest and disease control
Choy sum now has fairly strong resistance and basically has no diseases. The most common problems are cabbage aphids, leaf-rolling caterpillars and diamondback moths. These pests mainly harm the stems and leaves of choy sum, and the main edible part of choy sum is precisely the tender stems and leaves it grows. When pests occur, we can use trichlorfon or dimethoate emulsion for treatment. Finally, note that no pesticide can be sprayed for about half a month before harvest, as this will affect the quality of choy sum and, in serious cases, may even cause food poisoning.
6. Harvesting at the right time
Choy sum can be harvested multiple times. Generally, harvesting is done when choy sum has grown to about 15 to 20 cm. Usually the choy sum is cut off from the base of the plant, then fertilizer and water are applied. After each harvest the same steps are repeated, and basically new choy sum can be harvested again about every four or five days. Each crop can be harvested at least ten to twenty times.