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