(1) water quality requirements

The ideal is rain, followed by river water and pond water.

② White water is widely used in cities, and tap water can also be used after treatment. The treatment method is to put tap water in a container for 1-2 days, and then use it after chlorine in the water volatilizes, or use tap water filtered by a water purifier at home.

(3) Salt such as calcium and magnesium and groundwater with salt content greater than 0. 1% cannot be used as water for potted vegetables.

(2) Water outlet time

The amount of watering and the control of soil dryness and wetness are closely related to the quality of vegetable growth. Because the pot soil of potted vegetables is limited, the water supply depends entirely on manpower. But too much water will often cause root rot. If the water supply is insufficient, plants will easily die because of lack of water.

There are many ways to judge whether the basin soil should be watered, mainly by eyes and hands. The surface soil of the basin is dark brown or does not need watering after being kneaded into blocks or balls; Potted topsoil is grayish white or crushed into powder by hand, which needs watering.

In spring, large pots of vegetables can be watered once every 2-3 days (the so-called "water permeability" means watering until the water flows out of the drainage hole at the bottom of the pot), while small pots of vegetables should be watered once every 1-2 days. In midsummer, the transpiration of plants is large and the soil loses water quickly. It is necessary to observe the dryness and wetness of the basin soil every day and water it every day.

The watering time varies with seasons, from early autumn to mowing, usually around noon, and in hot summer, it is usually before 8 am or after 5 pm.

(3) Water quantity

The types of vegetables, different growth stages and external temperature are the main factors that determine the amount of watering. Vegetables with large leaf area and large transpiration consume a lot of water, especially when the temperature is high in midsummer. The water consumption is the least in early winter and early spring, and it needs to increase gradually with the increase of temperature in other seasons and decrease gradually with the decrease of temperature. Water should master the principle of watering when it is dry, and water thoroughly.

(4) the method of watering

① Sprinkler watering: Sprinkler is the main tool for watering Weng-planted vegetables in China, which is convenient to use and easy to control and master. The nozzle is movable, so you should put it on when using it and take it off when not using it. Generally, vegetables need to use sprinklers at seedling stage and foliar spraying, and no sprinklers are needed at other stages.

(2) Soaking: put the potted vegetables in a water container, the water depth is lower than the soil surface of the basin, let the water penetrate into the basin soil from the drainage holes at the bottom of the basin, let the water penetrate from bottom to top through the capillary action of the soil until the soil surface is wet, and then take the basin out of the water. Soaking method is mainly used to irrigate vegetable pots after sowing and transplanting seedlings, so as to avoid the displacement of seeds and seedlings and reduce the hardening of culture soil.

③ Spraying water: Spraying water on vegetable leaves by watering can increase the air humidity, reduce the temperature, wash away the dust on the leaves, and cooperate with foliar fertilization.

(4) When no one is watering at home:

A drip irrigation method: drip water into the roots and necks of plants by using an infusion set with saline water in the hospital, and then slowly penetrate into the soil. The drip irrigation speed can be adjusted according to the water demand of vegetables.

B sitting basin method: that is, basin bottom infiltration method, which can be used for vegetables with large water demand.

C sand wet method: suitable for small pots of vegetables. Small pots of vegetables can be buried in large pots of wet sand, so that the water in the sand can continuously penetrate through the wall of the pot to supplement the demand of vegetables for water.