Sprout vegetable cultivation has become a popular method in recent years, offering an efficient and controlled way to grow vegetables year-round. Among the various sprouts, live citron buds have gained attention for their soft texture and concentrated flavor, making them ideal for consumption. These buds can be rooted and eaten, and they are highly sought after in the market. The following is a detailed guide on how to cultivate live citron buds using this modern technique.
First, the production of live buds begins with creating the right environment. The optimal temperature range is between 15°C and 25°C, typically during Winter and Spring, when indoor or greenhouse conditions are used. To maximize space, a tiered planting system is recommended. Wooden boards or bricks can be used to create shelves, while lightweight plastic trays with mesh at the bottom are ideal for seedling containers. Each tray should measure approximately 50 cm in length, 25 cm in width, and 5 cm in height, with a small hole at the bottom for drainage.
Next, seed treatment plays a crucial role in ensuring good germination. Fresh saponin seeds should be cleaned and sorted to remove impurities. If the germination rate is low, it’s advisable to use seeds from the current year. Soak the seeds in warm water at 55°C while continuously stirring until the water cools down. Then, let them soak for 10 to 15 hours. Afterward, place the seeds in a warm area (between 20°C and 25°C) and check them at least twice daily to promote even germination. Within about four days, the seeds will start to sprout and are ready for sowing.
To begin sowing, line the bottom of the tray with a layer of white paper, followed by a 2 to 2.5 cm thick layer of wet sand. Evenly spread the seeds over the sand, aiming for a sowing rate of 500 grams per square meter. Cover the seeds with another 1.5 cm layer of fine sand, then gently water them using 20°C water. This setup helps maintain moisture and supports healthy growth.
Once the seeds are sown, regular care is essential. Five days later, the seeds should begin to emerge from the substrate. At this point, thoroughly water the trays with fresh 20°C water. Throughout the growing period, mist the plants with a hand-held sprayer or watering can, ideally two to three times a day. Avoid overwatering, as it may lead to rot. Maintain a daytime temperature around 25°C and a nighttime temperature of about 10°C. Keep the environment moist but not saturated. After five to six days, the citron buds will begin to swell and develop into tender shoots.
When the cilantro shoots reach about 10 cm in height, the cotyledons can be harvested once they are fully expanded. However, if the temperature is too high, axillary buds may develop into true leaves, reducing the commercial value of the product. To prevent this, a roughening agent can be sprayed on the bud tops, keeping a distance of 1 to 1.2 cm from the sand layer.
Harvesting occurs when the buds reach a length of 8 to 9 cm, before they become woody. During the early stages, the sprouts should be kept in the shade. Once they reach the desired size, expose them to light and allow them to dry for one or two days. This process enhances their quality and makes them ready for market. On average, you can harvest 3 to 4 kilograms of fresh citron sprouts per square meter.
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