Scallion cultivation typically begins in mid to late June, following the wheat harvest. During the planting phase, it is recommended to apply 5,000 to 6,000 kilograms of well-decomposed organic fertilizer per acre. This fertilizer should be thoroughly mixed into the soil during plowing, with a row spacing of 70 to 80 centimeters and a plant spacing of 5 to 6 centimeters. The depth of the furrow should be around 25 to 30 centimeters.
Before transplanting, seedlings should be graded and prepared for planting. If the seedlings are too dry, they should be watered lightly beforehand to help them establish more effectively. When raising seedlings, it's important to remove any diseased, weak, or residual plants. Larger seedlings should be thinned slightly, while smaller ones can be planted more densely. Avoid stacking or exposing the seedlings for long periods; instead, keep them in a shaded area to prevent sun damage.
Before planting, the soil should be treated by applying 10% phytochemical and 70% thiophanate-methyl, using two bags per acre. This mixture should be evenly distributed in the soil to prevent underground pests such as wireworms from damaging the crop. Before digging the furrows, create a wide ditch with shallow trenches and place green onions on one side. Maintain a plant spacing of 5 to 6 centimeters, positioning the onions close to the edge of the ditch. Place the scallions into a shallow trench, ensuring that the stalks remain upright and the roots are properly covered. Cover the roots with fine soil, about 5 to 6 centimeters deep, and gently press down. After planting, water sparingly to avoid washing the plants away. Typically, 18,000 to 23,000 seedlings are planted per acre, with larger seedlings spaced more loosely and smaller ones planted more closely.
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