Shallots are among the most widely used spice vegetables, appreciated for their flavor and versatility in cooking. Maqiao Horticultural Field has been utilizing hydroponic systems since 1995, initially focusing on growing chives with great success. This year, they have decided to share their hydroponic chive cultivation techniques in detail.
Chives can be sown in soil or grown through seedlings. However, due to their underdeveloped root systems and slow growth rate, soil seedling methods are preferred, allowing for stronger and healthier plants. For spring planting, the ideal sowing period is between early January and late April, while autumn planting should begin in early July and end by late October.
In hydroponic cultivation, chives are planted from early April to late May in spring, and from late August to early December in autumn. The best growth conditions occur from April to May in spring and mid-September to early November in autumn.
When the seedlings have developed 2 to 3 leaves, reach a height of 10 to 12 cm, and are around 35 to 45 days old, they are ready for transplanting. A day before planting, the seedbeds are thoroughly watered to help wash away excess soil and reduce root damage. Hydroponics uses Deep Flow Technique (DFT), where the growing channel is 28 to 30 meters long, 1 meter wide, and about 10 cm deep. A polystyrene board (EPS) is placed at the bottom, covered with black film to prevent nutrient solution leakage. The nutrient solution depth is maintained at 6 to 8 cm, and an EPS cover is placed on top. Each cover measures 1.5 m by 1 m and is 2.5 cm thick, with planting holes spaced 8 cm apart. A small plastic cup (2.5 cm diameter, 4 cm high) is inserted into each hole, and three onion shoots are planted per ridge. In a 40,000 square meter greenhouse, approximately 40,000 planting holes are used, accommodating about 120,000 seedlings. After planting, the roots are submerged in the nutrient solution.
The nutrient solution is managed using a 0.4 kW pump in a 540-square-meter greenhouse. It is supplied twice daily—once in the afternoon for 1 to 2 hours. For the first 1 to 2 days after planting, only clean water is used, and then a nutrient solution is introduced. One unit of fertilizer is mixed with 4 tons of water, maintaining an EC value of 0.9–1.0 mS/cm and a pH of 6.0–6.5. To help the plants acclimate, a shade net can be used for 1–2 days during sunny periods, removed in the evening. After 6–7 days, the nutrient concentration is increased, raising the EC to 1.4–1.5 mS/cm. The pH is kept at 6.0–6.5, and the nutrient solution temperature is maintained between 15–20°C. Greenhouse temperatures are controlled via vents, doors, and windows, with daytime temperatures not exceeding 30°C and nighttime temperatures between 13–15°C. Chives grown hydroponically are generally free from pests and diseases, eliminating the need for pesticides.
Harvesting typically occurs 50–60 days after planting. Spring hydroponic chives can be harvested from June to July, while autumn crops are ready from mid-September to February. When the chives reach a height of 30–40 cm and the stem diameter is 0.3–0.5 cm, they are ready for harvest. A 540-square-meter greenhouse can yield 500 to 800 kg of chives, with excellent quality, vibrant green color, and high water content. If cultivated continuously throughout the year, the greenhouse can produce 2–3 harvests in spring and 4–5 in autumn. Annual output from a 540-square-meter greenhouse can reach 2,000 to 2,500 kg, generating revenue of approximately 6,000 to 7,000 yuan. This method proves both efficient and profitable for modern agriculture.
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