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