The main varieties of fine chives include Shanghai chives, Zhejiang four-season chives and other varieties.
Shanghai chives are spicy and sweet, have an aroma, are of excellent quality, can bloom and bear fruit, and are often propagated by seeds.
Zhejiang Four Seasons Chives have a plant height of 30 to 40 cm, with white fibrous roots, green stems, and small white scales at the base. The leaves are cylindrical and hollow, green all year round, with strong tillering ability, spicy and sweet taste, stems and leaves It can be used in all seasons and has a rich aroma. The yield is 1,000 to 2,000 kilograms per 667 m2, and divisions are often used for propagation.
Chives are a common ingredient in people's lives. Many people use them to enhance the flavor when stewing soup and frying meat. Basically every household in rural areas will grow some. So do you know how to grow high-yielding chives? Let’s take a brief look at it. 1. Sowing time: The suitable sowing period is generally from March to May or September to October. 2. Variety selection: The main varieties include four-season rice onions, Sichuan chives, Lu Onion No. 1, Chongzhou horn onions, etc. Generally, varieties with white or purple flowers and strong spicy flavor are chosen. 3. Planting environment: Chives can be planted in all seasons. The suitable growth temperature is between 18 degrees Celsius and 23 degrees Celsius. Chives are not drought-tolerant and require medium light intensity. 4. Crop arrangement (1) Spring crop: transplant in January, harvest from March to mid-late April, (2) Summer crop: transplant from late April to early June, harvest from May to the end of July. (3) Autumn stubble: transplanting from August to late September, and marketed from mid-to-late September to November. (4) Winter cropping: transplanting from October to November and harvesting from January to February. 5. Before planting, the seedlings should be screened to remove diseased, disabled and weak plants. After screening, cut off the tips of the fibrous roots, leaving 2 to 3 cm to promote the development of new roots. Transplant with a row spacing of 20 cm and a plant spacing of 10 cm, with 4-6 plants per hole. Spring onions and autumn onions can be planted sparsely, and planting should be shallow, about 3 cm to 5 cm. Planting water should be poured in time after planting. 6. Land preparation and fertilization. For transplanting, choose a flat, loose, fertile field with easy drainage and watering. It is best to rotate with soybeans, corn and other vegetables, but not with onions and garlic. Spread 2,000 kilograms of high-quality organic fertilizer and 50-70 kilograms of ternary compound fertilizer per acre, prepare the land carefully, and make a 1.5-meter-wide sorghum border. In winter, you can cover it with mulch to increase the ground temperature, so that you can harvest one more crop. 7. Harvesting? Harvesting shallots should be done in the early morning or evening on a sunny day. The cutting edge should be 2 to 3 cm away from the ground surface and the cutting edge should be neat and consistent. After each harvest, rake the ground once. After 3 days, the onion wound will heal and new leaves will appear. Water when emerging. Avoid harvesting during the summer solstice to the end of summer to prevent seedlings from dying.