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New variety of Taishan four leaf ginseng: Taishen No.2

Time: August 17, 2020 Number of hits:

A new variety of Taishan four leaf ginseng: Taishen No.2

Taishan four leaf ginseng hybrid Shenza 2 was bred by crossing Taishen 1 as female parent and Jiangxi four leaf ginseng as male parent. The fresh root yield of variety test was 10800.0 kg / hm2, which was 25.38% higher than that of Taishen No.1. It is a high-yield variety with cone-shaped root, thick root diameter, fine meat quality, high yield and good quality. The following specific to understand: Taishan four leaf ginseng new varieties: Taishen No. 2.

Four leaf ginseng, also known as goat's milk, carrot, goat's milk ginseng and Codonopsis lanceolata, belongs to the genus Codonopsis of platycodonaceae, and its root is used as medicine. Taian, Shandong Province, commonly known as Taishan four leaf ginseng, is one of the four famous medicines of Mount Tai. Besides its roots are used for fresh food and processing, its fresh and tender seedlings, buds and flowers can be eaten raw, cold mixed or made into soup. Four leaf ginseng has large flower organ and a large amount of pollen, and its pollen also has a good health care function. The old stems and leaves can be used as feed for cattle and sheep. Four leaf ginseng is a treasure all over the body, and its development and utilization prospects are promising.

Taishen No.2 is 1.3-1.8 meters high in one year and 1.8-2.4 meters in two years. The main stem belongs to the limited growth type, and the growth point is capped by buds. The root is thick and cylindrical. The skin color of one year rooting is good, which is milky yellow; in the second year, it is gray, with rough epidermis and protruding annular pattern. The stem is glabrous, with many short branches. The primary stem is green and gradually turns green purple in the middle and late growth stage. The leaves on the main stem are alternate, and the leaves on the short branches are clustered, oval and nearly sessile. The flower is single, the lower part of the capsule is hemispherical, the upper part is conical, there are persistent calyx, when mature, the three petals split and many seeds are scattered. The seeds are reniform, with lateral wings on the top and seed pores on the lower side. The 1000 seed weight is 2.51g, the germination rate is more than 90%, and the seed life is one year. According to the data of Tai'an experimental site, the fresh root yield of taican 2 is 9887.10 kg / ha. It is suitable for sandy soil in Shandong Province and its surrounding areas plant

Morphological characteristics of Panax japonicus

Perennial creeping herbs. Roots stout, obovate, fusiform. Stem climbing slender, glabrous, purplish, up to 1 m long. Leaves alternate on stem, small; usually clustered in 2-4 leaves, or opposite or nearly whorled, oblong lanceolate, lanceolate to elliptic, 3-10 cm long and 1.5-4 cm wide, apex pointed, base cuneate, entire, or slightly sparsely microwave-shaped teeth, glabrous on both sides, gray white below; short petiole. Flowers solitary or in pairs on the top of branches; calyx tube 5-lobed; lobes ovate lanceolate; corolla outside milky white, inner surface dark purple, bell shaped, shallow 5-lobed, apex retrovolved, with reticulate veins; stamens 5, filaments nearly equal to anthers; ovary half inferior, style short, stigma 3-lobed. Capsule conical, with persistent calyx. The flowering period is from August to October.

Habitat distribution of four leaf ginseng

It is grown on the hillside and both sides of linlian River Valley. Distributed in the northeast and Hebei, Shanxi, Shandong, Henan, Anhui, Jiangxi, Hubei, Jiangsu, Zhejiang, Fujian, Guangxi and other places. Produced in Heilongjiang, Guangxi, Zhejiang, Jiangxi, Fujian and other places.

The function and function of four leaf ginseng

[nature and taste]: sweet and spicy, flat.

① "Bielu": sweet, warm, non-toxic.

② Zhejiang folk herbal medicine: spicy taste, cool nature.

③ Guangxi Traditional Chinese medicine records: sweet taste, flat nature, non-toxic.

[function indications]: Buxue Tongru, Qingre Jiedu, detumescence and purulence. Expectorant, expectorant, expectorant. Treatment of lung carbuncle, mastitis, intestinal carbuncle, swelling poison, scrofula, laryngeal moth, less milk, leucorrhea. It is used for deficiency of body, insufficiency of milk, carbuncle, swelling and sore toxin and mastitis.

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The edible method of four leaf ginseng

Stewed chicken with four leaf ginseng

Ingredients: 250g fresh four leaf ginseng, half chicken (about 500g)

Seasoning: salt, scallion, ginger 2-3 pieces (can be put or not).

Note: do not put monosodium glutamate, put monosodium glutamate to destroy the taste, to drink the original flavor

Four leaf ginseng has clear taste, ginger can go to clear taste, if not used to put ginger to clear taste

Methods:

1. Peel and slice four ginseng leaves, if coarse

2. Blanch the chicken under the boiling water pot to remove the blood water, remove and wash with water.

3. Stew the chicken with five leaves and then stew the chicken with four leaves.

4. Put chicken, four leaf ginseng and proper amount of water in the pot, add refined salt, and bring to a boil over a fire. Change to a slow fire stew. Stew until the meat is rotten and the ginseng is cooked, and then you can get out of the pot

5. Put chicken pieces, four leaf ginseng and soup into a bowl, eat chicken and four leaf ginseng, drink soup.

Stewed pig's feet with four leaf ginseng

Ingredients: 250 grams of fresh four leaf ginseng, a pig's hoof

Seasoning: salt, scallion, ginger 2-3 pieces (can be put or not).

Note: do not put monosodium glutamate, put monosodium glutamate to destroy the taste, to drink the original flavor

Four leaf ginseng has clear taste, ginger can go to clear taste, if not used to put ginger to clear taste

For pregnant women, the same amount of pig's hooves can be added if appropriate

Methods:

1. Peel and slice four ginseng leaves, if coarse

2. Wash and chop the pig's feet.

3. Put pig's feet in the pot, add water, stew in a pressure cooker, steam and simmer for 3-5 minutes

4. Then turn off the fire, cool the pressure cooker, remove the lid, put in the four leaf ginseng, add the refined salt, boil and steam out, change to simmer for 10 minutes or so, the meat is rotten and the ginseng is cooked, and then you can get out of the pot

5. Put pig's hoof, four leaf ginseng and soup into a bowl, eat pig's hoof and four leaf ginseng, and then drink soup.

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