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