Chives Production Practices in Guyana.pdf
Taken from Introduction: Chive is a member of the Allium family (Alliaceae) which includes other crops such as eschallot, onion, garlic, leek and bunching onion. The chive is the most widely distributed of the Allium species. The crop is a perennial, but in Guyana it is cultivated as an annual where the entire plant is harvested after an eight week growing cycle. Compared to onions and other alliums, chives have a strong tillering habit, forming dense clumps without well-formed bulbs.
Chives are grown mainly to satisfy the domestic market in Guyana. The herb has culinary and medicinal properties. The fresh leaves are used for making herbal butters and vinegar as well as a flavouring in salads, soups and soft cheeses. The oils (leaf extract) of the plant are known to lower blood levels of low-density lipoproteins. Chives contain some iron and vitamins and can be used as mild antibiotics and laxative. The plants can also be grown for their attractive pinkish to mauve fragrant flowers.
Contents:
- Cultivation
- Soil
- Land preparation
- Liming
- Planting Time and Method
- Fertiliser Application
- Irrigation
- Weed Control
- Insect Pests and Their Control: Leafminer, Liriomyza sp., Crickets
- Diseases/Physiological Disorders And Their Control
- Other means of controlling pests and diseases
- Harvesting
- Estimated Yield
- Post Harvest Management
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Download free Chives Production Practices in Guyana.pdf (9 pages pdf file, 0.2 MB).
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