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