How to cultivate high yield of off-season green onions?

How to cultivate high yield of off-season green onions:

After the anti-season green onion is planted, the temperature is most suitable for the growth period of the green onion. When the seedlings are slowed down, they will grow rapidly. Therefore, fertilizer and water management is an important link for high yield and quality. Anyone who applies the root fertilizer as required will not be deficient before the middle of the growth period. As long as the soil moisture is suitable, it can ensure rapid and robust growth. It is advisable to keep the soil temperature at about 70% of the saturated water holding capacity. In the case of drought, watering is carried out. After pouring, the soil is ploughed in time to protect the soil and increase the permeability of the soil, promote root development and improve the ability to absorb water and fertilizer.

The length of the scallion is determined by the amount of soil. Generally, the anti-season green onions need to be cultivated 3 to 4 times to ensure that the length of the scallions reaches 70-80 cm. The thickness of each soil is not based on the fact that the green onion is not buried.

The anti-season green onions that are cultivated in winter are thickened before the earth is frozen. The amount of leaves is reduced as much as possible, and nutrients are accumulated to ensure early winter.

As the growth rate increases and the amount of leaves increases, the demand for soil nutrients in plants increases sharply. In order to ensure high yield, it is necessary to topdress in time. Top dressing can be combined with watering. Spraying a new high-fat film with vegetables and strong stems to improve the system of green onions, thus making the stems thick and strong, increasing the intensity of water absorption and sowing, and improving yield and quality. It is best to add a certain amount of phosphorus and potassium fertilizer, which has a significant effect on improving the yield of green onions and improving the quality of green onions.

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