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These plants were commonly propagated by division. To raise seedlings, they could first be started indoors in a seedbed of loose, fertile soil with good drainage and irrigation, preferably on land where no allium crops (such as garlic, onions, or chives) had been grown in the previous three years.\nOnce the seedlings were ready, they were transplanted to the fields in early summer. When lifting them, any that were diseased, insect-damaged, weak, injured, mixed, or already bolting were discarded. The rest were sorted into three grades by size and planted separately.\nBefore transplanting, water was first poured into the furrow. Once it had fully soaked in, the seedlings were set upright in the soil. Their tops were to be kept level while the lower portions sat at varying depths, and the heart leaves were not to be buried.\nAt harvest, a narrow hoe was used about one and a half inches from the plant to loosen the ridged soil and expose the white stalk. After lifting, the crop was left out to dry for half a day, then sorted by grade. Any diseased, damaged, weak, or undersized plants were removed. The remainder were tied with rice straw into bundles of seven jin, fastened in three places around the middle, and made ready for sale.