Under the epidemic, a "vegetable storage war" has developed from vegetable preservation methods to Internet shopping strategies, to the latest hydroponic vegetables. The Weibo hot topic "A woman in Shanghai realizes the freedom of vegetables in batches of hydroponics" has nearly 8 million views, and last week's popular topic "Hydroponic vegetables are so happy" has nearly 12 million views.


For example, Ms. Xin, who is located in Shanghai, does this because the vegetables at home are almost eaten up, and there are new cases in the community day after day. For safety reasons, she did not want to go out to pick up the vegetables ordered via online methods, and she decided to give it a try after reading the pop-up news of hydroponic vegetables. "It feels pretty interesting."

She hydroponically grew spring onions and greens. Greens are cultivated in plastic boxes and quick-frozen dumpling boxes left from food delivery before. "Put the roots directly in the water and change the water every day, it's super simple." In just 4 days, the green seedlings have already emerged with fresh small leaves.
Xin Ze (pseudonym) has also hydroponically cultivated vegetables such as lettuce, shallots, onions, baby cabbage, etc. since the pandemic began.

Many hydroponic vegetables are growing steadily, with new changes every day. However, according to Xin Ze's observation, compared with spring onions and bean sprouts, although lettuce grown in hydroponics grows every day, the growth rate of lettuce will be relatively slower. After one week of hydroponics, it is not enough to be used for cooking.

Source: Hortidaily