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How is Leek Cultivation Done?
How Should the Climate and Soil Structure Be for Leek Cultivation?
Suitable climate and soil conditions are important for leek cultivation. Ideal climate conditions are a cool and humid climate. The leek plant prefers a cool climate and is sensitive to frost. Therefore, it is more suitable to grow it in regions with low frost risk. In terms of soil structure, loamy soils that are rich in humus and well-drained are ideal for leek cultivation. Well-drained soil prevents roots from being damaged by water accumulation and ensures the plant develops healthily. Additionally, soil rich in humus meets the plant's nutritional needs and increases yield. The most suitable soil pH value for leek cultivation is between 6 and 7. This pH range ensures that the plant absorbs nutrients in the best way and is important for healthy growth.
When is Sowing Done in Leek Cultivation?
In leek cultivation, the production of seedlings is generally preferred, and these seedlings are later planted in the main field. However, leeks can also be grown through direct seed sowing. In production carried out with seed sowing, seeds are expected to germinate and appear above the soil approximately 10-15 days after sowing. After germination is completed, thinning is performed among the seedlings when necessary. The distance between rows is generally adjusted to 12-15 cm, and overly dense seedlings are thinned to leave an appropriate distance between them. This process ensures that the plants develop in a healthier and more productive way. In production carried out with direct seed sowing, 200-300 grams of seeds are used for a 1-decare area. These seeds are sown at equal intervals in the field, and appropriate care is applied after the germination process begins. In this way, leek production can be successfully carried out.
Production with Seedlings in Leek Cultivation
Fertilization in Leek Cultivation
Irrigation in Leek Cultivation
Leeks are plants that like moisture and should not be left without water. Especially in hot and dry weather, it is important for the soil to remain constantly moist. It is important to perform the second irrigation 3 to 4 days after the first irrigation. Then, 10 days later, if it does not rain, it may be necessary to perform the third irrigation. Depending on the development process and according to weather conditions, it is important to continue irrigation at 1 to 2-week intervals during the leek cultivation period. In this way, the healthy growth and efficient harvesting of the leeks are ensured.
What are the Diseases and Pests Seen in Leek Cultivation?
Diseases and pests encountered during leek cultivation can negatively affect yield and cause problems in production. Some of these diseases are fungal diseases such as leek rust and black leek mold. These diseases cause brown spots to form on the leaves, preventing the plant's growth. Additionally, bacterial infections such as bacterial leaf spot disease can also affect leek cultivation, leading to the formation of yellow spots on the leaves. Pests include leek fly, root nematode, and leek moth. While the leek fly damages the plant by leaving its larvae under the leaves, the root nematode damages the roots of the plant, and the leek moth negatively affects the plant by gnawing on the leaves. It is important to conduct regular observation and take appropriate measures to combat these diseases and pests so that a healthy leek harvest can be obtained.
When and How are Leeks Harvested?
Leek harvest can be carried out at almost every stage of the plant's growth period. Harvest time is determined based on market conditions and the grower's preferences. However, to obtain a normal yield, it is recommended to harvest when the leeks reach a weight of 120-150 grams or more. However, in periods when prices are high in the market, leeks can also be harvested at an earlier time. The harvesting process is generally carried out by hand or using a special harvesting plow. Harvested leeks are immediately cleaned of their soil in the field, and the root parts are cut so as not to exceed 1 cm in length. Additionally, the last leaves at the very top are removed. Approximately one-third of the leaves are trimmed and prepared in bundles to be presented to the market.
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