Taiwan peas are fresh and tender, with less fiber and green color. The taste is fragrant, tender and juicy, and nutritious. Taiwan pea tip is suitable for autumn sowing, harvesting tender shoots after 40 to 50 days, and sustainable harvesting until early February. The product quality is good and the economic benefit is high.
 1. Site selection
The roots of peas are shallow and have poor absorption capacity. The cultivated plots should be fertile, with high organic matter content, strong soil fertility and water storage capacity, and suitable for neutral or slightly acidic sandy loam, loam and clay.
  2. Soaking seeds and germination
The seeds of Taiwan peas with a germination rate of 98% or more were soaked in warm water at 55 ° C for about 2 hours, and then immersed in water at 20 to 25 ° C for 10 hours. The water was changed 2 to 3 times to keep the water clean. The soaked pea seeds are drained and placed in an incubator at 32-35 ° C for germination, and the seeds are washed once every 8 hours with water at about 30 ° C. Generally, after 24 hours, the germ is white and can be sown.
3. Sowing
The pea tip should be densely planted, the planting distance is 20 cm, the plant spacing is 10 cm, and 2 to 3 seeds are planted per hole, and the seed amount per acre is about 10 kg.
  4. Field management
Seedling stage and time seedlings, replenishing seedlings, pay attention to keep the soil moist, and weeding should be carried out in time before sealing. Due to the high seeding density, it is recommended to manually pull grass. Keep the minimum temperature at 8~10 °C during the night, the optimum temperature during the day is 15-20 °C, the maximum temperature is 28 °C, and the soil moisture is controlled at 75%-85%. Topdressing is mainly based on nitrogen fertilizer. Generally, 5 kg of urea is applied per mu per harvest, and potassium fertilizer is appropriately applied to improve the disease resistance of the plant. It is forbidden to pursue human excrement.
 5. Harvesting
At the time of harvesting, only the upper part of the plant leaves (with 1 or 2 unexpanded young leaves) were picked. Should be cut with a knife. After the first harvest, it can be harvested at intervals of 7 to 15 days, and a total of 5 to 6 times can be harvested. The tender tip of the pick is placed in the basket and should not be thick to prevent heat. Generally, each mu can produce about 400 kilograms of tender tip.
The above is the planting skills of Taiwanese peas. Interested friends can try it, and the market demand is not bad!
Solo garlic, also known as single clove garlic, monobulb garlic, single bulb garlic, or pearl garlic,is a variety of Allium ampeloprasum. The size of the single clove differs from approximately 25 to 50 mm in diameter. It has the flavour of the garlic clove but is somewhat milder and slightly perfumed. It originates in Yunnan province in Southern China. The appearance is somewhat akin to that of a pickling onion, with white skin and often purple stripes. Solo garlic offers the advantage, compared to traditional garlic, of being very quick and easy to peel.The harvest time is February to March every year. It has a strong fragrant taste compared with multi(whole) clove regular garlic. It also has a high nutrition content. Its price is higher than regular multi-clove garlic but those people who buy it simply love it.
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