Lavender planting technology

Lavender is a rare natural spice plant. The essential oils made from its spikes mainly contain linalyl acetate, lavandyl acetate, linalool, geraniol and other ingredients, which are refreshing and fragrant. Therefore, it is widely used in various daily cosmetics such as shampoo, soap and floral dew, and is one of the important natural essential oils in the perfumery industry. Cultivation techniques Breeding methods: mainly sowing, cutting, layering, rooting and other methods. At present, cutting methods are mainly used in production so that the inherent quality of the female parent can be maintained. Cutting period: Lavender has a strong adaptability to cutting propagation, and can be carried out in spring and autumn. Even in summer, the use of tender cuttings is feasible, but management is more laborious. From the production point of view, it is generally performed in spring. Cutting is best. Selection and processing of cuttings: The quality of cuttings has a direct impact on the survival rate of cuttings. The cuttings should be selected on the well-developed elite plants and short-stemmed and thick annual semi-lignified shoots should be selected and cut at the top 8 to 10 cm for cuttings. Cutting incision should be close to the stem section, and strive to smooth, do not break the phloem. Cuttings cut in the fall, and in the winter, they have to be planted. Cutting method: The use of plastic film cutting, soil preparation can be done according to the width of the film. After irrigating the film, immediately insert it. 5 to 8 cm deep, spaced 20 to 25 cm. The management of cutting seedlings is appropriate: increase the temperature of the soil to promote the development of the root system; pruning extension branches and timely removing flower spikes, promoting branching and cultivating strong seedlings. Land selection and site preparation: Lavender is resistant to drought and is afraid of earthworms. It is necessary to choose land plots with lower water levels. As lavender is a sub-shrub, the root system is deeper and it is more appropriate to choose a deep, flat, salt-free soil. The land is selected for site preparation. The land is to be leveled and deep plowed. The depth of deep plowing is 25-27 cm. Mushi high-quality organic fertilizer (goat manure) 500 kg, 15 kg of phosphate fertilizer, 10 kg of urea, applied as a base fertilizer before deep turning. Colonization: The selection of colonization time is preferred in the autumn, and it is generally best in the mid-to-late October. Plant spacing 60 cm, spacing 120 cm. Water immediately after planting. In early November, artificially buried soil is needed to ensure the safe wintering of young seedlings. Field management in the spring management: The newly planted lavender seedlings and perennial seedlings will be planted immediately in late March at the end of the next year, and will be watered in the early April when the climate rises again. This will set the roots for the young plants and return them to the green. One week after watering, the seedlings were artificially loosened and the soil was warmed. The old Miaotian had to apply 19 kg of urea per mu, 15 kg of tri-material (superphosphate), and 30 kg of oil residue, and apply artificial deep turning between the rows. This will help accelerate the spring return of lavender. Growth period to flowering period management: For the newly planted lavender seedling plots, it is necessary to pour the rooting water, watering 4 to 5 times a year, and timely cultivating the grass. The buds of young seedlings that emerged before June 20 need to be manually destroyed in time to promote the healthy growth of plants and produce more branches, which will lay a foundation for high yields in the coming year. For the old seedling plots, weeds should be kept in the fields. In early May, we should pour water on the buds and pour on flowering water in June. After harvesting, 30% of field flowers have been thanked, and 70% of flowers are blossoming. Generally, it is the best harvest time at 10 o'clock in the morning on sunny days. Without harvesting leaves and debris, the harvested flowers are transported back to the processing room in time and processed for a time. The temperature should be lowered in the arbour to be processed.

Chilled Seasoning Products is a food additive used for flavoring, just like wasabi/horseradish/mustard, ginger puree and garlic puree in Artisan Foods.

A chilled seasonging products is a dried seed, fruit, root, bark, or vegetable substance primarily used for flavoring, coloring or preserving food. Sometimes a chilled seasoning products is used to mask other flavors, and some spices have antimicrobial properties.

Weifang Artisan Foods specialized in fresh and Frozen Ginger, garlic, wasabi and spice for 16 years, and we corporate with many customers such as Metro(Japan), 7-eleven, SMZ products,etc. With BRC/ GAP/ TNC/ HACCP/ ISO9001/ JAS certificates, the market share of our products is No.1 in Japan, especially in the field of ginger, garlic,solo garlic and peeled garlic. We have been focusing on Japanese market before 2014, but now we decide to develop international market. In fact, we have already cooperated with many European and American customers since 2014.

Artisan Foods aims to provide safe, delicious, high-quality food at affordable price. In order to make sure that the quality of all products can be confirmed or tested immediately from the planting to processing and logistic, traceability system have been introduced by Artisan Foods.

Chilled Seasoning Products

Seasoning Food,Seasoning Sauce,Seasoning Sushi Jar,Meat Seasoning