How to Grow Ashitaba? The Latest Cultivation Techniques and Methods Tutorial
Ashitaba is a perennial herb in the Apiaceae family, and it is fairly widely distributed in regions such as Guangxi and Yunnan in China. It can be eaten as a vegetable and also has medicinal value for clearing heat and promoting diuresis, and for strengthening the body and promoting lactation. Its flowers also have a certain ornamental appeal, so it is welcomed by many people. So how should ashitaba be cultivated? Below, the editor brings you the cultivation techniques for ashitaba. Let's take a look!
1. Site selection and land preparation
Before planting ashitaba, we first need to understand its growth habits well. Ashitaba has relatively poor tolerance to strong light; if the light is too strong, the stems and leaves of ashitaba will grow too tough and the quality will decline. Therefore, we should plant it in areas with strong permeability, medium fertility and good shading performance. If the groundwater level in the planting area is relatively high, then it should be planted on raised beds. Carry out appropriate land preparation and deep plowing, do a good job of soil disinfection, and then apply sufficient decomposed farmyard manure; it is best not to use chemical fertilizers.
2. Sowing at the right time
Before sowing ashitaba seeds, they should first be scalded with hot water at about 50 degrees. Then soak them in cold water for about 11 hours, drain them, wrap them in a wet cloth and place them at a temperature of about 20 degrees for germination. During germination, the seeds must be washed once a day, and care should be taken to spray water appropriately to maintain a moist environment. After about half a month, they can be sown. Sowing should generally be carried out in October, and field planting takes place in spring of one year. After sowing, be careful to cover with a layer of fine soil, then cover with rice straw, and water appropriately after sowing.
3. Daily management
After ashitaba survives field planting, cultivate the soil frequently to improve the soil structure and promote the growth of ashitaba seedlings. During cultivation, combine it with weeding at the same time. Ashitaba has a relatively high demand for water and poor drought tolerance, but it is also not tolerant of waterlogging. Therefore, we must control watering well; after field planting, the water for reviving seedlings should be applied in stages. In winter and spring, when the temperature is relatively low, about once a week; in summer and autumn, once every two days. On rainy days, do a good job of drainage to avoid soil water accumulation affecting the normal growth of ashitaba. Then, during the growth period of ashitaba, we should also appropriately apply compound fertilizer, about twice.
⟦NL>4. Harvesting at the right time
If ashitaba is cultivated for eating, then after it survives field planting and produces new leaves, when they exceed about 30 cm, the petioles and leaves can be cut off for consumption. And even if it is not for eating, the new leaves should still be removed in time, otherwise it will affect the normal growth of ashitaba. When harvesting, about three old leaves should also be appropriately retained; if all are picked, the plant is also likely to wither and die. If it is for ornamental use, then appropriate pruning is enough to increase its flowering rate.
The above is a brief introduction to ashitaba cultivation techniques. That is all for today's introduction. This article is for reference only, and we hope it can help everyone!