What do we do with the radish
First we need to do sowing, wash the seeds of radish, then soak. What needs to be noted is that before we do so, we can wash it twice with room water and then add more than two times the amount of the seed to soak for six to eight hours until the seed fully absorbs it. In addition, special bacterial fluids may be selected for dilution before leaching, preferably in summer, for about 1 to 6 hours, and in winter, 6 to 12 hours, with water 10 to 15 cm above the seed. Once immersed, we can plant seeds one or two times。
This is followed by seeding, which requires cleaning up the nursery before planting, then putting an old newspaper on the plate, planting the previously immersed radish seeds on the plate, with 50 grams of dry seed each, and then stacking up 10-20 disks for seeding in an upper and lower compartment, with a wet-painted plate to be sprung at 20-25°c。
It would be preferable to keep constant temperature at 23-26°c, air humidity at around 80%, during which time attention should be paid to check temperature, humidity and reverse discs and spray water. It takes about one to two days for a seedling to grow to reach 0. 5 to 1 cm, so that it can come out and be transferred to the nursery. Some of the sprouts grow in the later stages, and they are normal phenomena. It is important to note, however, that the roots are growing so that the ventilated roots are not so fast as to cause improbable changes and therefore should be less humid and less water in the basin。
Finally, emphasis is placed on environmental requirements. Once out, the light will gradually move from weakness to strength, with a gradual adaptation process. The indoor temperature is 20-25°c in the daytime and 14-16°c in the night, and water control is carried out, with three per day high-altitude injections, depending on the circumstances, which can be increased or decreased, with the sequence of application going down from the top layer to the lower layer, with the appropriate amount of sprayed water in order not to accumulate water in the sap。
When the finished product grows up to 6-10 centimetres high, the leaves are green and fully grown, so that they can be harvested just as soon as they grow, and they can be collected later。
(according to vegetable cultivation)
