A) Brassicaceae B) Alliaceae C) Solanaceae D) Asteraceae
A) Flower B) Root C) Seed D) Stem and lower leaves
A) Green B) Purple C) Brown D) White
A) Number of Leaves B) Root Size C) Cleanliness D) Stem Length
A) Root rot B) Rapid growth C) Leaf blight D) Premature flowering
A) Cabbage worms B) Onion thrips C) Aphids D) Spider mites
A) Sandy soil B) Clay soil C) Well-drained loam D) Rocky soil
A) 2-4 inches B) 24-36 inches C) 6-8 inches D) 12-18 inches
A) Strong onion flavor B) Large size C) Purple leaves D) Early maturing
A) To prevent pests B) To blanch the stem C) To fertilize the roots D) To support the plant
A) Fall and Winter B) Late Spring C) Spring D) Summer
A) Oval and White B) Angular and Black C) Round and Brown D) Flat and Red
A) Powdery Mildew B) Rust C) Black Spot D) White Rot
A) Green onions are harvested with the roots. B) Leeks have a milder flavor and larger size. C) Leeks always have purple tips. D) Green onions are always white at the base.
A) In the freezer, chopped. B) At room temperature, washed. C) In the refrigerator, unwashed, in a plastic bag. D) In direct sunlight, uncovered.
A) Short-day leeks mature earlier in the season. B) Long-day leeks have a stronger flavor. C) Short-day leeks are always larger. D) Long-day leeks are more resistant to pests.
A) Calcium B) Phosphorus C) Potassium D) Nitrogen
A) Planting on a raised bed. B) Planting in a trench and gradually filling it in. C) Planting in containers. D) Planting on a slope.
A) To improve soil drainage. B) To make harvesting easier. C) To prevent soil-borne diseases and pests. D) To increase sunlight exposure.
A) 7.5-8.5 B) 4.0-5.0 C) 6.0-7.0 D) 8.5-9.5
A) Europe B) Asia C) South America D) Africa
A) Allium schoenoprasum B) Allium ampeloprasum var. porrum C) Allium sativum D) Allium cepa
A) Thoroughly wash between the layers. B) Soak in saltwater to remove any dirt. C) Trim the roots and the green tops entirely. D) Peel the outer layer off.
A) Transplants B) Cuttings C) Seeds D) Division (occasionally)
A) Sweet and garlicky B) Mild onion-like C) Bitter and herbaceous D) Spicy and pungent
A) A pest that burrows into leek leaves. B) A hybrid variety of leek. C) A beneficial insect that pollinates leeks. D) A type of fertilizer made from leeks.
A) Lay the seedlings flat on the soil surface. B) Plant the seedlings in clusters. C) Make a hole with a dibber and drop the seedling in. D) Bury the seedlings deeply, covering the first leaves.
A) Encourages root rot. B) Promotes uniform growth and prevents bolting. C) Increases the strength of the onion flavor. D) Causes the leeks to grow smaller.
A) Phosphorus B) Magnesium C) Potassium D) Nitrogen
A) The roots become visible above the soil. B) The shaft reaches the desired thickness. C) The plant begins to flower. D) The leaves start to turn yellow. |