Hydroponic planting – leafy vegetables

Most leafy vegetables can be hydroponically cultured. The reasons are:

First of all, leafy vegetables mostly eat the stems and leaves of vegetables, and some are mainly raw, which requires the products to be fresh, clean and pollution-free. The hydroponic leafy vegetables are relatively clean, with good taste and high quality.

Secondly, leafy vegetables are not easy to store, but they need annual production in order to meet market demand. Hydroponic leafy vegetables can be sown, planted and harvested 365 days a year. They can be produced continuously without interruption. They are suitable for planned and contract production.

Third, due to the short growth cycle of leafy vegetables, if there is no major physiological disease in the middle, it is generally only necessary to prepare nutrient solution once from planting to harvest, and there is no need to replace it in the middle.

Fourth, hydroponic leafy vegetables can avoid continuous cropping obstacles, have high multiple cropping index and high production economic benefits.

There are many varieties of leafy vegetables suitable for hydroponic culture. The more common varieties are lettuce, spinach, celery, mustard, cabbage, rape, cabbage, kale, purple backed sunflower, etc. Among them, lettuce is one of the most important and common hydroponic leafy vegetables.