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Seasons of herbs and spices on the white sands of Quynh Luu

Thanh Phuc • June 24, 2025 07:14

From barren rice fields, the people of Quynh Van commune (Quynh Luu district) have boldly switched to growing herbs and spices such as perilla, mint, basil, and spring onions... These vegetables have taken root in the alluvial soil, not only creating a green livelihood but also opening up avenues for clean production, linking consumption, and elevating the brand of local agricultural products.

cánh đồng
Each plot of land is neatly arranged in rows, covered in a vibrant green of herbs and spices – a testament to the transformation of this coastal countryside as farmers boldly abandon the less productive rice crop. Photo: TP
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Herb beds thrive on sandy loam soil, are resistant to pests and diseases, and are suitable for clean agricultural production. These plants are not picky about soil, are easy to care for, have a short growing season, and yield high economic value. Photo: TP
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Farmers in Quynh Van commune utilize local groundwater for drip irrigation, saving water and reducing plant diseases. Regular watering helps vegetables stay fresh longer, ensuring quality at harvest. Photo: TP
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Farmers weed, till the soil, and apply organic fertilizer – a simple but consistent and careful process. If well cared for, herbs can yield a steady harvest for many months. (Photo: TP)
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The vegetables are trimmed into bite-sized bunches, selected according to the traders' requirements. A plot of perilla can yield over 5 million VND after 3 months – a stable income that helps local people improve their economic situation. (Photo: TP)
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Herbs such as mint, basil, perilla, etc., are neatly bundled and sorted in the fields, ensuring hygiene and an attractive appearance. This is a crucial factor in Quỳnh Văn's herb harvest, ensuring the long-term retention of traders. Photo: TP
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Selling vegetables directly from the farm reduces transportation and storage costs, shortens the supply chain, and increases income for growers. Photo: TP
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The villagers set aside some of the vegetables to allow them to flower and produce seeds. The seeds are gently sun-dried and carefully stored for planting the next crop. Photo: TP
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The soil is plowed, left to dry in the sun, and covered with plastic sheeting to retain moisture and control weeds. This is a crucial step that determines the success or failure of each vegetable crop. Photo: TP
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Traditional methods involve mixing sand with soaked seeds to help distribute them evenly and facilitate germination. Growers prioritize clean seeds that have not undergone chemical treatment. Photo: TP
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After sowing the seeds, farmers use a misting method to create light humidity, stimulating quick and even germination. Some vegetables will be left in their original positions, while others will be transplanted as seedlings. Photo: TP
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The seedlings are gently pulled up, and only the healthiest ones are selected for transplanting to the field. This step requires skill to avoid damaging the young roots. Photo: TP
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With their intensive farming experience, farmers always arrange their vegetable crops in staggered cycles, helping to maintain a steady income and create a year-round supply of herbs and spices for the market. Photo: TP
Clip: Thanh Phuc
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