How to Grow Organic Vegetables? The Latest Cultivation Techniques and Methods Tutorial
The so-called organic vegetables refer to pure natural vegetables produced without the use of chemical substances, including pesticides, chemical fertilizers, growth regulators and other substances, during the vegetable production process. Based on practical experience gained in mastering organic vegetable cultivation techniques, the editor of Qiannong Network now introduces organic vegetable cultivation techniques as follows:
Variety Selection
The seeds and seedlings of organic vegetables must meet 3 basic requirements: First, they must not contain genetically modified ingredients produced by genetic engineering. Second, they must not be treated with prohibited substances. Third, they must have strong resistance to pests and diseases. In organic vegetable production, certified organic vegetable seeds and seedlings should be selected. However, if certified organic vegetable seeds and seedlings cannot be purchased during the initial stage of planting, conventional seeds that have not been treated with prohibited substances may be used. In addition, vegetable types and excellent varieties with strong pest and disease resistance, strong stress resistance, and suitability for local soil and seasonal planting should be selected, such as spinach, carrot, radish, soybean, taro, celery, ginger, Chinese chives, garlic, Welsh onion, onion, etc.
Production Base
The organic production base should be a complete plot of land. It must not contain conventional production plots within it. However, organic conversion plots are allowed. There must be obvious markers at the boundary between the organic vegetable production base and conventional plots, such as rivers, hills, artificially set isolation belts, etc. The transition from conventional production to organic production usually requires 2 years of conversion time. Only after the vegetables sown afterward are harvested can they be regarded as organic products. The start of the conversion period is calculated from the date of applying to the certification body for certification. Producers must operate fully in accordance with organic production requirements during the conversion period.
Cultivation Management
For the cultivation of organic vegetables, supporting cultivation techniques should be adopted. Implement crop rotation and field cleaning, and through techniques such as raising strong seedlings, grafting and root replacement, ridge cultivation, plastic film mulching, rational close planting, and plant adjustment, make full use of conditions such as light, heat, and air, adopt crop rotation, and after the previous vegetable crop is harvested, thoroughly clean the base to create an environment conducive to vegetable growth, so as to achieve the goals of high yield and high efficiency.
Fertilizer Use
The fertilizers used in organic vegetable production are mainly organic fertilizers. These include animal manure, composted plant fertilizer, green manure, plant ash, cake fertilizer, biogas fertilizer, etc., and also include organic special fertilizers certified by organic certification bodies and some microbial fertilizers.
1. Harmless Treatment of Fertilizer
Organic fertilizer needs harmless treatment 2 months before application. There are 2 methods: First, sprinkle water on the fertilizer, mix it wet, pile it up, and cover it with plastic film so that it fully decomposes. The fermentation temperature should be above 60 degrees, which can effectively kill pests, diseases, and weeds in farmyard manure, and the treated fertilizer is easily absorbed and utilized by vegetables. Second, use a biogas digester to ferment organic fertilizer. The biogas slurry or biogas residue is used as organic fertilizer.
2. Fertilizer Application Methods
① Fertilization amount. When applying fertilizer to land used for organic vegetable cultivation, vegetable planting and soil fertility building should be carried out simultaneously. The ratio of animal manure to composted plant material should preferably be 1:1.
② Apply sufficient base fertilizer. Use 80% of the total fertilization amount as base fertilizer. Apply the fertilizer evenly into the plow layer to facilitate root absorption. In combination with land preparation, apply decomposed barnyard manure or biological compost at 45~75 tons/hectare. If conditions permit, organic compound fertilizer can be used as seed fertilizer at an application rate of 1500 kg/hectare. The method is to apply it in furrows or holes before transplanting or sowing, with a fertilization depth of 5~10 cm as appropriate.
③ Skillfully apply topdressing. In combination with watering and earthing up, carry out soil topdressing, mainly using human excrement and urine and biological fertilizers, etc. Foliar spraying can also be carried out. During the growing period, select biological organic foliar fertilizer and spray once every 7~10 days, for 2~3 consecutive sprays. For vegetables with high planting density and shallow root systems, the spread fertilizer topdressing method can be used. When the vegetables grow to 3-4 leaves, evenly scatter fertilizer that has been dried and finely processed into the vegetable field, and water promptly. For vegetables with larger planting rows and more concentrated root systems, furrow application can be used. When opening the furrow, do not damage or break the roots. After covering with soil, water promptly. Note that when fertilizing, flexible combinations should be made according to fertilizer characteristics, different soil properties, different vegetable types, and different growth and development stages.
Pest, Disease, and Weed Control
Because the use of all chemically synthesized pesticides is prohibited in the production process of organic vegetables, and the use of products produced by genetic engineering technology is prohibited, pest, disease, and weed control in organic vegetables must adhere to the principle of “prevention first, combining prevention and control”. Select disease-resistant varieties, adopt agricultural and physical measures such as high-temperature disinfection, rational fertilizer and water management, diversified intercropping and relay intercropping, and protection of natural enemies to comprehensively prevent and control pests, diseases, and weeds.
1. Disease control: Use lime, sulfur, and Bordeaux mixture to control various vegetable diseases. The use of copper-containing materials, soft soap, plant preparations, vinegar, etc. is allowed on a restricted basis to control fungal diseases.
2. Pest control: Advocate the release of parasitic insects and predatory natural enemies, or the use of traps and dispensers with attractants, or physical insect-catching facilities to control pests. Rotenone, plant-derived pyrethrum, emulsified vegetable oil, and diatomaceous earth may be used on a restricted basis to kill insects. The use of microorganisms and their preparations, etc. is allowed on a restricted basis to control pests.
3. Weed control: Control weeds by adopting cultivation techniques that restrict weed growth and development, such as crop rotation, planting green manure, and fallowing, or use straw mulching to suppress weeds. Mechanical and electrothermal weeding are allowed. The use of genetic engineering products and chemical herbicides for weed control is prohibited. Note that grasses beneficial to the growth of natural enemies should not be removed.