First, the election. Choose a shade garden or vegetable garden shade to reduce sunlight exposure, lower the temperature, and prevent high temperatures when lush green leaves. Second, digging pits. Storage pit size, depth based on the number of onion and plant height, can generally be digging 1 meter wide and 0.5-0.7 meters deep rectangular pit, leaving 3-4 cm thick floating soil underneath. The pits dug out of the pit were tied around the pits as bandits to prevent the snow from entering the pits, causing the green onions to rot or freeze together. Third, storage. Before the storage, remove the rot and leaves of the scallion, divide it by length and store it separately. Starting from the end of the pit, the roots are down, the leaves are up, and the other side of the pit is open to earth. In this way, the onion root can absorb water, and it can germinate and keep fresh. Take it from the open mouth when eating. Fourth, management. After the autumn onion is stored in the pit, the top is not covered, and it is covered with plastic cloth or corn stalks when it is raining and it is clear in time after snow to keep ventilation; when the temperature turns warm in the next spring, the food is not eaten. The remaining green onions can be transplanted into the earth.
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