Green cultivation method for organic hotbed chives

Abstract

The invention discloses a green cultivation method for organic hotbed chives. The method comprises the following steps: 1) selecting seeds and raising seedlings; 2) preparing soil and performing fertilization: applying a special organic fertilizer prepared by performing fermentation by using waste asparagus stems as a raw material; 3) performing transplanting and performing field planting; 4), performing water and fertilizer management, wherein top dressing is performed by selecting a slow-release water-soluble fertilizer suitable for growth of the hotbed chives; 5), building a shed frame forcultivation, enabling a black film to cover around the shed frame, and enabling a double-layer black nylon cloth with a microporous structure to cover the upper surface of an arched frame of a shed roof, so as to achieve the purpose of avoiding light and preserving heat; and 6), performing harvesting. The cultivation method provided by the invention is suitable for cultivating and planting the hotbed chives in a low-temperature environment, has simple operation, is ecological and environmentally friendly, adopts a ventilating and lightproof shed-building technology, ensures a non-lighting growth environment of the hotbed chives, increases permeability of the environment, improves the yield and quality of the hotbed chives, enhances disease resistance of the hotbed chives, solves the problems of disease prevention and control and pesticide residues in the planting process of the hotbed chives, and is suitable for a large-scale vegetable plantation for promotion and application.

Description

technical field [0001] The invention relates to the field of crop planting, in particular to a green cultivation method of organic chives. Background technique [0002] Chives, a perennial herb of the Liliaceae family, are commonly known as leek buds, yellow leek buds, and yellow leeks. Because they grow completely in the absence of light, they cannot perform photosynthesis to synthesize chlorophyll and turn yellow, so they are called chives. Chives are a favorite vegetable variety of the masses. They have the functions of invigorating the stomach, refreshing, antiperspirant and astringent, tonifying the kidney and yang, and strengthening essence. Traditional chives are produced by covering a large amount of crop stalks. However, with urban construction and planting structure adjustments, crop straw raw materials are becoming less and less, and the cost is rising, which makes the production cost of chives increase year by year. Therefore, people began to study other cultiva...

AI Technical Summary

Problems solved by technology

[0003] There are various defects in the above-mentioned cultivation methods, such as the use of black plastic film to produce chives, because the plastic film is airtight, which can easily lead to the occurrence of diseases and insect pests and affect the yield of chives; and the use of earthen pots to produce chives is generally suitable for southern regions where the temperature is higher , not suitable for production in winter or in northern areas with low temperature; and the production of chives in cave dwellings requires idle cave dwellings, which occupy a large space and have few resources, and are not suitable for large-scale production; and the above three cultivation methods do not take into account The influence of temperature factors on the growth of chives, because there is no heat preservation function, the growth of chives cultivated in winter is slow, and the yield is low, which seriously affects the large-scale cultivation of chives

[0004] To sum up, there are various insurmountable defects in the currently popularized Chinese chive cultivation techniques, and the traditional cultivation methods mostly rely on chemical fertilizers, pesticides, herbicides, etc., resulting in serious heavy metal pollution in the land, excessive pesticide residues in products, and poor quality. , it is necessary to find a new cultivation method of chives, especially a green cultivation method that can improve the yield and quality of chives in a low temperature environment