Fushun No. 1
Through years of efforts, the Institute of Horticulture of Henan Academy of Agricultural Sciences has successfully bred a new out-of-season green onion variety-Fuchiang No. 1.
Spring onion No. 1 is heat-resistant and cold-resistant, with a plant height of 1.2 to 1.7 meters and a green onion length of 60 to 80 centimeters, with a delicious taste and strong stress resistance, with a yield of more than 5000 kilograms per mu.
The breeding of spring onion No. 1 has changed the planting pattern that green onions can only be sown in spring and autumn, so that they can also be sown after summer wheat harvest and harvest in spring next year. This period is the market of fresh onions is empty, the benefit is higher, the income per mu is as high as 3000,000 yuan. Spring onion No. 1 occupies less land when raising seedlings, and there is no delay in planting autumn crops after seedling breeding; onion seedlings are harvested and listed before and after Ching Ming Festival after planting.
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Fengjiao No. 4
Main characters. This pepper is a medium-ripe variety. The growth potential of the plant is strong, the leaf color is dark green, the plant has 11 branches, and the branching ability is strong. The fruit is horn-shaped, dark green, smooth, fruit length 14 cm-16 cm, fruit width about 5 cm, pulp thick, fleshy crisp, slightly spicy, single fruit weight 60 g-80 g, the largest single fruit more than 100 g, the fruit commodity is good, the plant is concentrated, and can hang fruit continuously. Strong disease resistance and stress resistance, with a yield of about 4000 kg per mu in spring and extended in autumn
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Prawns and onions
AlliumSchoenoprasum alias Western Alliaceae Liliaceae classification of perennial herbs plant height of about 20 cm 30 cm summer flower purple use of leaves, flower characteristics of perennial herbs, about 20~30cm, leaves are pointed, slender, hollow cylindrical, clustered, purple globular flowers, blooming fragrant pink flowers in early summer. The cultivation is suitable for moist and fertile.
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