Introduction to the cultivation of kale :
Seedling transplanting : The nursery site is selected according to different seasons. In spring cultivation, seedlings are generally carried out in a solar greenhouse from early January to late February, and the temperature after sowing is maintained at 20 to 25 degrees. In the seedling stage, watering is less, and the soil is properly ploughed to prevent the seedlings from growing. 25 days after sowing, seedlings were seeded at 2 to 3 leaves, and seedlings were planted at 5 to 6 leaves. In the summer and autumn, the open field cultivation will be carried out from early to late June. If the temperature is high, the shade should be placed on the nursery bed to prevent rain and pay attention to drainage.
Colonization : Kale is resistant to cockroaches and can be grown in infertile land, but the quality of the product is poor and aging. Therefore, in order to obtain quality products, it is advisable to choose sandy loam or loam that is rich in humus and loose and fertile. For small sorghum of 100-120 cm, the colonization time is determined according to each season.
Field management : cultivating after planting water, cultivating seedling water after 5-6 days. When the ground is slightly dry, cultivating loose soil, increasing ground temperature and promoting growth. Always keep the soil moist in the future and not accumulate water in summer. Appropriate topdressing during the growing period, and 1 time for each harvest. Pay attention to the control of cabbage caterpillars, aphids and black spot.
Harvesting : from sowing to harvesting for about 55 to 65 days, from colonization to harvesting for 25 to 30 days, when the outer leaves are unfolded for 10 to 20 tablets, the young leaves can be harvested, and each plant can pick young leaves 5 ~ 6 tablets, leaving the heart leaves to continue to grow, and harvested one after another. It is usually harvested every 10 to 15 days. In late spring and summer, if it is well managed, and there is no cabbage worm, it can be harvested until the early winter. The flavor is better after a little frost in autumn and winter. In the hot summer season, the leaves become hard, the fibers are slightly more, and the flavor is poor, so it is picked earlier, from early spring to late autumn. The quality and flavor of the young leaves are better in the cool seasons such as winter.
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