Autumn green onion cultivation techniques

Growing autumn green onions requires careful planning and attention to detail. First, selecting the right variety is essential. In the main production areas of our province, especially in the central and southern regions, farmers typically choose high-quality varieties known for their strong yield, disease resistance, and pungent flavor. Varieties like "chicken scallion" are popular due to their robust characteristics. Next, proper field arrangement and site selection are crucial. Green onions should not be planted in the same area consecutively, as it can lead to poor growth and increased disease risk. There's a common belief that "spicy plants should not be planted together," so it's advisable to avoid planting them alongside other members of the Umbelliferae family, such as leeks, garlic, or onions. Instead, they can be intercropped with vegetables like cabbage, eggplant, melon, or watermelon. The chosen plots should have rich organic soil, deep structure, and good drainage to ensure optimal growth and flavor. Soil preparation involves applying sufficient base fertilizer. Farmers often use 5,000 kg of well-rotted compost, 50 kg of superphosphate, and 30–40 kg of compound fertilizer per acre. These materials should be evenly spread on the surface and then incorporated into the soil at a depth of 20–30 cm. A furrow about 30 cm deep is also created to aid in drainage and root development. Planting is usually done through transplanting. In the middle and southern plains of the province, the best time to plant autumn green onions is in early July. Seedlings are prepared in a nursery bed, and watering is done one or two days before transplanting to make lifting easier without damaging the roots. When planting, the seedlings should be placed so that the base is slightly exposed, around 7–10 cm above the ground, ensuring the roots are well covered but not buried too deeply. High-yield fields typically have 13,000 to 16,000 plants per acre. The spacing should be adjusted to allow for better soil cultivation—increasing row spacing to over 70 cm while reducing plant spacing to 5–8 cm. This helps promote healthy growth and easier maintenance. After planting, proper management is key. During the initial stage, the focus is on encouraging root development. It’s important to avoid waterlogging and to loosen the soil after rain to prevent root rot and yellowing leaves. As temperatures drop in early autumn, the plants enter a period of active leaf growth, requiring more water and nutrients. Watering should be light and frequent, with topdressing applied to support leaf development. From early autumn to the White Dew period, farmers apply 1,500 kg of farmyard manure, 20–25 kg of superphosphate, and 10 kg of potassium sulfate per acre. After White Dew, when temperatures drop and day-night temperature differences increase, the plants begin forming the characteristic white and green parts. During this critical phase, fast-acting nitrogen fertilizers like urea (about 20 kg per acre) and 15 kg of potassium sulfate are recommended. Watering should be thorough, keeping the soil consistently moist. As frost approaches, leaf growth slows down, and watering should gradually decrease. To improve storage quality, irrigation should stop 7–8 days before harvest. Proper post-harvest care ensures the green onions remain fresh and flavorful for longer periods.

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