Stone pepper
Produced in Sichuan, Yunnan, Guizhou, Hubei and other places in China.
Morphological characteristics
As high as 1m, the branchlets are green. Leaves alternate, elliptic or Obovate-elliptic, 2-6cm long, entire or very denticulate. Flowers 1 to several leaf axils and branch tops, yellow, ca. 2.5cm in diameter. Capsule globose, flowering and fruiting in summer.
Growth habit
It is born in calcareous soil at low altitude and is not resistant to cold.
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Key measures of spring eggplant after planting in arch shed
First, control the temperature of large arched shed cultivation of spring eggplant, eggplant seedlings after planting to slow before, to close the shed insulation, try to keep the temperature in the shed at 28-30 degrees during the day, 15-20 degrees at night, after slow seedlings, should pay attention to ventilation, so that the shed temperature maintained at 23-25 degrees during the day, generally not more than 33 degrees. 2. Fertilizer and water management In the case of good soil moisture, water as little as possible before the door eggplant walnut is large, so as to improve the ground temperature and prevent flowers and fruits from falling. When the door eggplant egg is large, water is combined, urea is applied 10 kg per mu, and watering times are appropriately increased according to soil moisture.
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Sweet Garlic has two production methods.
Method 1: choose purple garlic, remove hairy root, leave garlic stalk 1.5 cm, peel off 1-2 layers of skin, wash. Prepare 3 kg of salt and 3 kg of water for every 100 kg of garlic. When entering the tank, one layer of garlic and one layer of salt, brush a little water. In order to facilitate the reversal of the cylinder, the garlic went into the tank that night to add water to the tank, water and garlic flat. Copy it once by hand after continuing the water, and turn it again in the morning the next day. From the 3rd day in the tank, change the water once a day for 3 consecutive days to get rid of the spicy taste. Fish out, drain for 1 night, and enter the altar on the second day. White per kilogram of garlic
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