In recent years, some farmers have used greenhouses to cultivate wild tick radish, which has not only achieved considerable economic income, but also compensated for the off-season vegetable market. The cultivated chicory can save time and effort, and has high yield (usually 1000-1200 kg of vegetable buds per 667 square meters of greenhouse), and no pesticides are sprayed. The product is pollution-free green food. Those who have cultivated experience know that whether it is naturally growing or cultivated in the greenhouse, only the head of leek sprouts appear purple, and later, as the number of sorghum increases, the color of the vegetable bud gradually returns to green. It also dropped. So, how can we keep the sprouts always like the color of the head leek? The author has taken many measures in the cultivation practice of wild endangered radish for many years. Through several years of experiments, a new generation of radicchio-infested wild radicchio plants, known as purple radicchio, was bred in 1998. After breeding, after 3 years of natural growth and greenhouse cultivation, its performance characteristics are basically the same as those of wild endangered chives. However, the color of the stems and leaves has changed, and the quality of commercial shoots has been significantly improved. The benefit has increased by 30% compared with the control. . The main cultivation techniques for purple radicchio are now described below. 1. Soil preparation and fertilization In the greenhouse in early November, the soil is 15-20 centimeters deep, making the north-south low-lying, 1.2-meter-wide, 0.2-meter-wide, and applying the decomposed farmhouse fertilizer in the pot. After mixing and simmering, the simmering surface is required to be high in the north and low in the south (falling 10 cm) to facilitate light and watering. The soil moisture is not spread by hand pinching, and it is not suitable for sticking. 2. Seed sowing Watering radish seed is white or tan, the top with umbrella-like white crown hair, 1000-grain weight 0.6-0.8 grams, indoor natural conditions of storage life 4-5 years. The sowing date is mid-November. One week before sowing, the seeds were sun dried. When sowing seeds, a small amount of seeds were picked up and sprinkled on the hands, and they were gently blown with the mouth to make them fall naturally and evenly on the surface. After sowing, the first use of water spray, so that the water droplets were falling evenly in the rain, round and round pouring 2-3 times, the amount of water not too much, to avoid the seeds in the surface is not fixed and drift. After 3-5 days of watering, 10-15 kilograms of sloping earth are to be sprayed, followed by a small amount of water. Before the seed emerges, avoid spraying with water. The temperature in the greenhouse is maintained at 15°C-30°C. And timely cover paper and straw to prevent cold. It takes 12-15 days from sowing to emergence. 3. Post-emergence management. The seedlings of the seedlings are emerged at the same time in the two cotyledons. After 7-10 days, the seedlings spit out the true leaves. When 2-3 leaves are grown, the plants with uneven growth in the seedlings are subjected to thinning and the spacing is 8 - 10 cm, not too close, the temperature in the greenhouse should be reduced to 10 °C -25 °C, and reduce soil moisture properly to prevent seedlings steeply go. At the same time, we must pay attention to timely removal of field weeds. 4. Harvesting and Management When the plant has 6-7 true leaves, it begins to harvest. The specific method is: using a sharp knife to cut along the ground at the base of the plant, remove the tender stems and leaves, leaving the mother root to New sprouts to be produced. Under normal management conditions, the mother root can harvest commercial shoots 5-6 inches. The whole growth period should be applied 2-3 times in a timely manner. Each time 667 square meters, 10 kg of fertilization should be applied, and the leaves should be washed repeatedly until the water enters the ground. Early spring ventilation should be timely, and the temperature should be controlled between 10°C and 28°C to ensure the yield and quality of commercial vegetables. (Cui Jingyu, Chengzi Village, Xinhua Town, Tai'an County)
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