preface
Introduction: Native to China, it was once a high-grade vegetable, known as the "lord of cabbage", but now it has become a wild vegetable
Unconsciously, autumn has entered, and it is a little early compared to the autumn of this year in previous years.
Although it is not everywhere in the summer season yet, it is already obvious that there is a hint of coolness in the morning and evening. Yesterday I had a phone call with my father-in-law in Zhangjiajie, where they were already going to cover a thick quilt at night.
After autumn, it is both a harvest season and a sowing season.
Yesterday I saw my old father sowing vegetables in the vegetable garden, and in the corner I saw an ancient vegetable, sunflower, but it had been uprooted by my father.
The vines were pulled off the melon racks and thrown in a whole bunch on the side of the road. I told my father that this dish can still be eaten, why did he unplug it?
My father said that now no one eats this dish, and no one wants it to be sold at the market. It was useless to keep it, so I unplugged it.
It's a pity to look at, but I think of a popular home-cooked dish when I was a child. But now this vegetable can be seen in many roadsides and wastelands in the village, and it has become a wild vegetable and is still rejected.
In fact, in the history of our country, sunflower vegetables also have a very glorious history, in ancient times it is still a famous "high-quality vegetable".
Introduction to sunflower vegetables
Sunflower is a very old vegetable, it is native to China, the cultivation history has been more than 1500 years.
In ancient times, there were five kinds of ancient vegetables, namely "sunflower, green onion, green onion, weed, and lavender", of which sunflower refers to sunflower vegetables, also called falling sunflower, as early as the Spring and Autumn Warring States period began to be planted in a large area.
Today, many places also call sunflower vegetables as fungus and tofu vegetables, because its leaves are very fat and thick, and it looks like a succulent. The taste is a bit like fungus, so it is named "fungus dish".
Sunflower eats mainly its young stems and leaves, although this is an annual vine, but its vines are very developed, in the early spring to grow young leaves, and then can be picked to eat, until late autumn.
Therefore, it can be eaten in the spring, summer and autumn of the year, and the harvest period is very long. And also because it is easy to grow, the yield is high, it is loved by many people.
Reference to the value of sunflower vegetables
Don't look at the fact that few people in the countryside grow sunflower vegetables now, and they rarely see it in the wet market, but for a long time in the past, sunflower vegetables, as an ancient vegetable, once occupied a very important position for a long time.
The first is the edible value of sunflower.
In ancient times, sunflower was also known as the "lord of cabbage", and was still a high-grade vegetable at that time. In the Western Zhou Dynasty's book "Feng Feng , July", it is written: "In June, eclipse and millet, july Henkui and Shu, August peel dates..."
The meaning of this is that you can eat plum and mountain grapes in June of the lunar calendar, and in July you can pick the sunflower boiled edamame, and in August the dates are ripe.
It can be seen that at that time, a large number of sunflower vegetables had already begun to be consumed.
It is worth mentioning that at that time, sunflower vegetables were not affordable for ordinary people, because it was luscious, smooth and crisp, so it was regarded as a high-grade vegetable.
During the Warring States period, sunflower vegetables also became an important vegetable cash crop in the Warring States period because they were the best of the vegetables and were essential dishes in many ceremonies.
In the "Nongsang TongJue" written by Wang Chen in the Yuan Dynasty, he praised it as follows: Aoi is the lord of a hundred vegetables, and prepares four meals for four hours.
The second is the medicinal value.
Sunflower vegetables can not only be eaten as a dish, but also have high medicinal value because of their rich nutrition.
Sunflower in ancient times can be used in medicine, and the main medicine is its bead buds, it has the effect of nourishing, strengthening the waist and knees, both internal and external, external use for bruises, fractures help.
Finally, ornamental value.
Today, sunflower vegetables have become a very beautiful ornamental plant. Its vines are well developed, while the leaves are thick and large, and the green is very beautiful. In addition, its vines are well developed and can climb on walls, walls and fences, and have higher ornamental plants.
In recent years, in many scenic spots, orchards, and farms, many people have planted it as a green plant. Others plant it on the balcony as a succulent, which can be watched and eaten, which is very practical.
Now it has become a wild vegetable
But later, the status of sunflower vegetables gradually wavered, especially in modern times, it has become a vegetable that is disliked by people.
About after the Ming and Qing dynasties, as more and more foreign vegetables entered China, they gradually occupied the farmers' vegetable gardens and replaced the status of sunflower vegetables, and it also withdrew from artificial cultivation and gradually became a wild vegetable in the corner of the field and a flower in front of the house.
In recent decades, it is because the planting technology is more advanced, many vegetables can be eaten all year round, the edible vegetables are more abundant, and there are fewer sunflowers.
Many people also say that it tastes like snot because sunflower vegetables have mucus when cooking, and even name it "snot dish", which shows how disgusted it is.
However, in ancient times, it was precisely because of its mucus properties that it won the title of "Lord of Hundred Vegetables". This is because at that time, there was very little cooking oil in the cooking of vegetables, and sunflower vegetables had their own mucus, and its stems and leaves were tender and smooth after cooking, even if they did not put oil.
Conclusion
I remember when I was a child, more than 30 years ago, when sunflower vegetables were a very common vegetable in the southern countryside. At that time, in July, August and September, there were fewer vegetables in the vegetable garden, and the sunflower became one of the main vegetables.
It also grows a few days after harvest because of the high yield and fast growth. And planting is also very simple, basically no diseases and insect pests, but also has a strong ability to tolerate moisture and drought.
Moreover, modern research has also found that the nutritional value of sunflower vegetables is also very high, rich in protein, vitamin C, crude fiber, carotene, calcium, phosphorus, iron, viscosity and so on. Its nutritional value can be compared with the famous West Lake lettuce.
It is a pity that this vegetable has gradually faded out of the people's vision, even if its yield is high and easy to plant, but because the market demand is not large, farmers are not willing to plant, in many places sunflower has been reduced to wild vegetables.
Friends, do you like to eat sunflower vegetables? Is there anyone else growing it in your hometown? Welcome to leave a message in the comment area below!