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