In the past, in the countryside, the mountains and roadsides were full of wild vegetables, including a widely distributed plant rhizome, which was very delicious kimchi after pickling, crisp and refreshing. The underground roots of this plant are very peculiar, looking very similar to Cordyceps sinensis, white and fat, and there are threads, many friends call it pagoda vegetables, the rhizomes are fat and plump, the juice is particularly large, and it is also called "manna". Pagoda vegetables are named "screw vegetables" because of the threads on the body, which resemble screws, and they are found at the water's edge, wetlands, fields, wastelands, etc. The following Xiaobian will introduce this kind of pagoda dish shaped like a screw for everyone, let's take a look at it together.
The latest market price of pagoda dishes
The price of pagoda vegetables may fluctuate depending on the place of origin, variety, quality, quantity, market conditions, wild or artificial cultivation, etc. The following small series has briefly sorted out the latest price quotes of today's pagoda vegetables: 15.8 yuan / jin for baota vegetables in Yongnian District, Handan City, Hebei Province; 12.3 yuan / jin for baota dishes in Yunzhou District, Datong City, Shanxi Province; 10.28 yuan / jin for Baota dishes in Huiji District, Zhengzhou City, Henan Province; 13.6 yuan / jin for Baota vegetables in Changtu County, Tieling City, Liaoning Province; 10.28 yuan / jin for Baota dishes in Furong District, Changsha City, Hunan Province; 11.5 yuan / jin for Baota dishes in Tianhe District, Guangzhou City, Guangdong Province, etc., the above prices come from Huinong Network, for reference only.
Where is the pagoda dish produced?
Pagoda vegetables in the mainland is also widely distributed, it is native to East Asia and Chinese mainland and other places, of which Guizhou, Hebei, Shanxi, Jiangsu, Anhui, Zhejiang, Sichuan, Yunnan and other places are more common, Taiwan also has introduced planting, and now has become a very popular health vegetable, known locally as "pseudo-cordyceps".
Pagoda vegetables used to be mostly wild, but with the increase in market demand in recent years, many areas have been artificially cultivated. Pagoda vegetables are highly adaptable, do not have high soil requirements, and grow mainly in warm and moist places, or near water sources, especially in well-drained soils, and grow better.
Pagoda vegetable market prospects
1, pagoda vegetable is a strong growth plant, it generally grows in some hillsides and fields. After artificial planting, the propagation speed of pagoda vegetables is very fast, very drought-tolerant, the yield is very high, and the planting benefits are considerable.
2, the root meat of pagoda dish is crisp and tender and fiber-free, sweet and refreshing to eat, and the eating method of pagoda dish is very diverse, both raw, can also be cold mixed, stir-fried, pickled, stewed soup, etc., can also be made into preserves, kimchi, etc., the market demand is high.
3. Pagoda vegetables have very high nutritional value, rich in protein, vitamins, a variety of minerals and choline, etc., with high edible value. In addition, its strange appearance, resembling Cordyceps sinensis, and the taste is sweet and crisp, it is a good material for pickling kimchi, which is loved by many consumers, and the market prospect is very good.
Pagoda vegetable cultivation techniques
1. Planting environment
Pagoda vegetables prefer warm and humid climates, hardiness, strong resistance to humidity and heat, artificial planting is suitable for planting in fertile soil, deep soil, relatively humid soil, can also be in the forest line, or between crop ridges.
2. Land selection and preparation
Pagoda vegetables do not have strict requirements for fertilizer and water, but avoid cohesive soils and saline alkaline land. Apply 2,000 kilograms of organic fertilizer per mu, turn the land more than 20cm deep, and rake the soil blocks.
3. Planting method
When planting pagoda vegetables, the row spacing is about 30cm, the plant spacing is about 15cm, two seeds are put in each hole, and the appropriate amount of ternary compound fertilizer is put, and the seedlings per mu should be greater than or equal to about 7000 plants.
4. Field management
Pagoda vegetables in the seedlings unearthed to the early growth stage, need to be shallow ploughing weeding about three times, and apply chemical fertilizer seedlings, the southern region before or after heavy rain to spread, the northern region after fertilization to immediately water. In the process of planting pagoda vegetables, we must pay attention to weeding, when the plant grows vigorously, it is necessary to pick the heart, and when the buds are budding, the plant should be budded, so that the plant growth gradually transforms into underground tuber growth. During the expansion of the tubers of pagoda vegetables, foliar fertilizers with high phosphorus and potassium content should be sprayed.
The above is all the introduction to pagoda vegetables, in fact, the distribution of pagoda vegetables in the mainland is very wide, in the past in the countryside in the mountains everywhere, mostly grown in water or wetlands, generally in March, April and July and August of each year. In the past, pagoda vegetables belonged to wild plants, and now they are widely cultivated artificially, and many places have pickled kimchi for pagoda vegetables, the price is generally about 20 yuan a catty, and the market demand is high. Moreover, after the pagoda dish is processed into pickles or canned, it is one of the well-known "eight treasure dishes" and "assorted dishes" at home and abroad, which is loved by many consumers and is known as "pickles on top". Have you ever eaten this pagoda dish? About pagoda dishes, what else do you want to know, welcome to comment and share.