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