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