Hong Kong bamboo mustard is also called spicy and spring vegetables. Cruciferae, native to China. The area around Guangzhou can be sown all year round and harvested in 36-45 days. So, how do Hong Kong bamboo mustard grow? Here, Hui Nong.com will tell you about the cultivation and cultivation of bamboo mustard in Hong Kong.
1. Hong Kong bamboo mustard growth characteristics
Hong Kong bamboo mustard is a one or two-year-old herb. The leaves are born on the shortened stems, and have the shapes of ellipse, oval, inverted egg, lanceolate, etc. The leaves are colored in green, dark green, and green bloody stripes. The leaves are smooth or shrunken, the leaves are serrated or wavy, and the base of the leaves is shallow or deep. Corolla yellow.
2, Hong Kong bamboo mustard cultivation techniques
1. Environment: germination suitable temperature 22-25 ° C, growth temperature 15-20 ° C, hi light, also resistant to half shade, the soil requirements are not strict, but fertile loam is appropriate, like moist, growing water in the growing season Pay attention to drainage during the rainy season.
2. Sowing: The seeds are evenly spread on the culture soil. After sowing, a thin layer of culture soil is covered, water is poured, and the moisture is kept warm. Seedlings can be emerged 2 to 3 days after sowing.
3. Interplanting seedlings and seedlings: After emergence and time seedlings, the seedlings can be fixed or transplanted when the seedlings grow to 2 to 3 true leaves. The seedlings are 10 to 15 cm apart.
4. Water and fertilizer management: In the hot season, water should be sprayed every morning and evening. Other seasons can be determined by weather and plant growth. The principle is to keep the soil moist. Urea or compound fertilizer was applied 2 to 3 times during the growth period.
5. Harvesting: It takes about 30 days from sowing to harvesting, and about 10 to 12 leaves.
6. Nutrition and consumption: Mustard contains a variety of vitamins and dietary fiber, can improve eyesight and promote digestion of the stomach and intestines, and increase appetite. Its crisp green leaves are edible, can be fried, soup, or can be eaten after curing.
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