How to grow mustard? Many people want to know the answer. Let’s take a look at the techniques for planting mustard that I carefully recommend for everyone. I hope it will be helpful to you.
Technology of planting mustard
Mustard is a family of the Angiosperms and the class Dicotyledons. Mostly herbs. Mustard is a type of mustard, generally referring to leaf mustard, such as mustard, mustard, pig blood mustard, tofu skin mustard, etc. Pickled mustard is a semi-dry, non-fermented pickle made from pickled mustard stems. It is one of China's famous specialty products and is one of the world's three most famous pickles along with European sauerkraut and Japanese pickles.
Pickled mustard has always been known as a good pickle. It has unique workmanship and exquisite ingredients. It ranks first among the three famous pickled vegetables in the world (Chongqing mustard, French pickled cucumber, and German sweet and sour cabbage). Mustard is crisp, tender and refreshing, salty and fresh, with a special sour taste. It can be used directly with meals, stir-fried vegetables and soups. The appearance of high-quality mustard is green or light yellow, with red chili powder on the surface, shiny, tender, fragrant and no peculiar smell.
Brassica juncea var.tumida is a cruciferous plant often covered with simple hairs, bifurcated hairs, stellate hairs or glandular hairs. Flowers bisexual, usually in racemes; sepals 4, separated, in two whorls; petals 4, clawed, arranged in a cross-shaped corolla, a few have no petals (such as Lepidium, apetal); 6 stamens, 2 whorls, 2 outer whorls are shorter, and 4 inner whorls are longer, called the four strong stamens; 2 carpels, connate, 1-chambered ovary, with lateral membrane placenta, central false septum, divided into 2 chambers, each chamber usually has multiple stamens Ovule. Fruits are siliques. Those whose length and width are nearly equal are called short siliques, and those whose length is several times the width are called long siliques. For example, shepherd's purse and lepidium are short siliques, and cabbage and radish are long siliques. There are about 350 genera and 3,000 species of plants in this family, which are widely distributed all over the world. There are 90 genera and 300 species in China, with the largest number in the north and northwest.
Cultivation technology of mustard
Timely sowing
The sowing time of mustard is very critical and an important link in obtaining high yield. In our land, autumn sowing is mainly used, so it should be sown in the autumn. Sow seeds in early October, and determine the specific date based on climate conditions. Sometimes a difference of 3-5 days can cause one-third of the yield fluctuation. The timing of the sowing period affects the quality and yield of mustard. If sowing too early, the virus disease will be serious. It may also cause early bolting, and if sown too late, the stems will be small, the yield will be low, and the processing quality will be poor.
Cultivate strong seedlings and determine the value at the right time
Cultivating strong seedlings is the key to high yield and high quality of mustard. Generally, the amount of seeds for one seedling plot is 1 to 1 and a half, and 1.5~ can be planted. 3 acres. Soak the seeds before sowing. Mix 10 kilograms of marl for every 50 grams of seeds. Spread evenly and cover the seeds with burnt marl. Then cover them with a layer of straw to retain moisture. Remove the straw after the seeds have sprouted. When the first true leaves appear on the seedlings, perform the first thinning. When thinning, pay attention to pulling out the mutant seedlings that grow quickly, have large leaves, and have high seedling height. When the seedlings have 2-3 true leaves, perform the second thinning to remove diseased and weak seedlings. and abnormal seedlings, and finally keep the distance between seedlings at 5-6.5 cm square to avoid crowding and leggy growth. Topdress 20% human manure water 2-3 times during the seedling stage, and topdress once before transplanting. When the seedlings are 25-30 days old, they will have 5-6 Transplant when there are no true leaves, and the spacing between rows and plants should be about 33 cm.
Reasonable fertilization
Mustard requires a large amount of fertilizer and high base fertilizer requirements. Stable manure should be applied per acre, that is, 2000-2500 kg of pig pen fertilizer, 150-200 kg of plant ash, and superphosphoric acid. 15-20 kilograms of calcium should be added in stages during the growth period, and the principle of light in the early stage, heavy in the mid-term, and supplementary in the later stage should be followed. Apply less before winter, and topdress once a month after planting. The amount of topdressing requires 1,500-1,700 kilograms of human excrement and urine per acre, which is about 10-13 dan of urine buckets. For the second time before the cold winter, spread manure, pond mud, or human manure between the rows, and then till and cultivate the soil for the winter. From 2 to 4 months after the beginning of spring, the amount of fertilizer absorbed is large. Top dressing once every half month and apply urea. 15 kilograms or 40-50 grams of human feces and 1500-2000 kilograms of human feces can promote the expansion of the fleshy stems. At the same time, pay attention to keeping the soil moist and not too dry or alternating between dry and wet to prevent premature defertilization and bolting and flowering. If it is too wet and grows too fast, especially for late-maturing varieties, fertilization should be stopped one month before harvesting to prevent excessive growth and hollowing.
Disease and Pest Control
Aphids are the main vector of mustard virus disease. Severe droughts occur in years and should be prevented and controlled in time, especially in the seedling stage and the early stage after planting, which is the key to preventing and controlling aphids. During this period, you cannot relax and can use aphids, abamectin, dimethoate, etc. for prevention and control.
Harvesting
Mustard mustard is generally harvested in early to mid-April. If it is harvested too early, the yield will be low, and if it is too late, it will become hollow. Pay attention to the time during production. Harvest promptly.
High-yielding mustard cultivation technology
1. Select high-yielding varieties. According to local climate and soil conditions, choose mustard seeds with thick stems and thicker flesh. Currently, especially in Sichuan Province, The kidney mustard in Lingxian County has higher yield and better quality. Mustard is a cross-pollinated crop. The natural outcrossing rate is generally 20% to 50%. Not only does the cross-pollination between varieties mix, but it also cross-pollinates with other cruciferous crops. Generally, varieties are cultivated for 3 to 4 years. Degradation will occur later, affecting yield and quality.
2. Timely cultivation of seedlings should be carried out 25 to 30 days before transplanting. The seedbed is the basis for cultivating strong seedlings. A plot with deep soil, loose soil, rich in organic matter and convenient drainage and irrigation should be selected as the nursery ground. Before sowing and raising seedlings, it should be deeply plowed and blanched, and then made into a flat border of 1.1 to 1.3 meters wide.
3. For timely transplanting, it is better to transplant before and after light snow. Generally, after the late rice is harvested, the land is plowed and the borders are made in time. The width of the border is 1 meter. Each border is planted with 2 rows. The row spacing is 32 cm and the plant spacing is 30 cm. About 4,000 plants per mu are planted. When transplanting, it is necessary to bring soil and fibrous roots without damaging the stems and leaves, prevent root bending and breakage, and water the seedlings in time to protect them.
4. Field management: Water in the morning and evening after planting to improve the survival rate of seedlings. After the vegetable seedlings survive, you should apply thin fertilizer frequently and apply water and fertilizer every 8 to 10 days. The concentration of water and fertilizer will gradually increase as the vegetable seedlings grow up. After the beginning of spring, the weather becomes warm and the growth of mustard is accelerated. Fertilizer should be applied promptly to promote tumor growth. Apply 30 kilograms of compound fertilizer and 7 kilograms of urea per acre in the middle of the border. In the later period, more quick-acting fertilizers should be applied to prevent premature bolting caused by defertilization, nutrient dispersion, increased moisture content, thickened rubber bands, high hollow content, low processing rate and poor quality. In order to ensure yield and quality, harvesting should be done when the plants have just emerged (i.e. budding). Generally, early April is the suitable harvest period.
How to make mustard
Mustard (zha-tsai; preserved mustard)
The raw material of mustard is a fat and tender tuber-shaped vegetable with mustard stems. head. Fresh cabbage heads can also be used as side dishes, stir-fried with meat or made into soup, but they are mostly used for pickling. There are two main ways to make mustard. The most important and traditional one is called wind dehydration, which is to string the fresh cabbage heads into strings with thin wire or thin iron wire, and hang them on a branch rack to dry in the wind. After it is cooked, take it out and put it in a special pickle pool with a layer of air-dried cabbage heads and a layer of salt. The amount of salt depends on the taste of the eater, but it should not be less than 2.5 kilograms per 100 kilograms of cabbage heads. Salt; the other, the most popular and simple one is called salt dehydration, which means pouring the cabbage heads directly into the pickle pool, which is also a layer of cabbage heads and a layer of salt. The salt should not be less than 2 pounds. Remove some of the water after salting. In both methods, the skin must be peeled off the opening of the cabbage head before removing the water. After removing the water, it must be pressed and then part of the water must be removed. No matter which method is used, authentic mustard must be salted and pressed three times, which is why the mustard gets its name. Then add salt and more than ten kinds of spices and seasonings (dried chili powder, pepper, fennel, amomum villosum, pepper, kaempferol, licorice, cinnamon, white wine, etc.), put it into a jar, seal it, and store it in a cool place. Under air-isolating conditions, the mustard in the jar is first fermented by alcohol and then by lactic acid fermentation, producing a special sour taste and aroma, and becomes commercially available mustard.
Vacuum-packed mustard tuber
Mustard tuber was first seen in Fuling, Chongqing, China in 1898, and was called "Fuling mustard tuber" at that time. Because the water needs to be squeezed out of the vegetables by pressing during processing, it is called "mustard". Now it has developed to more than 30 cities and counties in Chongqing, and also has production in Zhejiang, Fujian, Jiangsu, Shanghai, Hunan, Guangxi, Taiwan and other provinces, cities and autonomous regions.
The excellent stem mustard varieties used for pickling mustard in Chongqing include Caoyaozi, Sanzhuanzi, Loquat leaves, Lujiuhu, Egongbao, etc. Its characteristics are that the stem is enlarged and spherical or oval, with multiple milky protrusions under the petiole, smooth skin, green color, thin skin with less crude fiber, crisp and tender meat, high pickling yield and excellent quality.
The processing of Chongqing mustard must go through the processes of raw material trimming, dehydration, salting, trimming, washing, mixing, loading, storage and ripening. Harvest in spring when the above-ground stems have fully developed and swelled, and have just begun to bolt. Remove the roots and leaves, peel off the old skin at the base, and tear off the hard tendons. Cut the head of cabbage (nodular stem) weighing more than 500g into three pieces, and the smaller ones can be cut into two pieces to make the size of the pieces basically uniform. Then tie them into strings and put them on the rack to dry, which is called "air dehydration". You can also use artificial methods to dehydrate until the vegetable pieces are wilted
The raw material of mustard is wilted and soft, wrinkles appear on the surface, and the soluble solids content reaches 8-10% For degrees. When taken off the shelf after drying, it is generally 36-40% of the weight of fresh vegetables. After dehydration, salt it twice. For the first time, add 3-4% of the weight of the air-dried vegetables with salt, mix well, rub, and put into the pool in layers to compact. When a large amount of vegetable juice has seeped out, rinse the vegetable pieces with vegetable juice and drain. Then add salt according to 7-8% of the weight of the vegetable pieces, salt them for the second time, and then drain them. Use scissors to cut off the thick old parts and dark spots, trim them into a spherical or oval shape, rinse them with cleaning salt solution and drain them. Then add 5-6% of the weight of the vegetables with salt, 1% of chili powder, 0.03% of Sichuan peppercorns and 0.1% of spice powder (the spices include anise, kaempferia, angelica, Amomum villosum, cinnamon, licorice, ginger and white pepper) composition). Mix well and put it into a special mustard jar. Compact and fill it layer by layer. Sprinkle a layer of salt and chili powder mixture on the vegetable surface of the jar. Seal the jar mouth tightly with polyethylene film and store it in a dry place. The finished product will be ready after 3-4 months. Since the 1970s, in addition to being shipped and sold in large packages (original jars), Sichuan mustard has been sold in small packages such as cans or soft packages using vacuum, sealing and sterilization technologies.
The basic difference in the processing technology of Chongqing mustard and Zhejiang mustard is that the former is dried, dehydrated and then pickled, while the latter is directly pickled without being dried.