Having mastered the method of planting Malan heads, Supreme Treasure is ready to plant them on a large scale, which has reached the goal of helping more people with hemorrhoids. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Before he came out of the excitement of discovering Ma Lantou, he saw a new wild vegetable, purslane annual, and the whole plant was hairless. The stems lie flat, lying on the ground, and the branches are pale green or dark red. The leaves are alternate, the leaves are flattened, hypertrophic, horse-toothed, dark green above, pale green or dark red below; The petiole is stubby and short. The flowers are sessile and leaf-like at noon; sepals green, helmet-shaped; petals yellow, obovate; stamens anthers yellow; The ovary is glabrous. capsule ovate; The seeds are small, oblique spherical, black-brown and shiny. The flowering period is from May to August, and the fruiting period is from June to September. Supreme Treasure has long held the solar e-book in his hand, and he has inserted an encyclopedia to confirm the shape of the wild vegetables he saw, which is indeed a purslane.

In addition, it is mainly necessary to understand its function, which is produced in all parts of the north and south of China. It likes fertile soil, is resistant to drought and waterlogging, has strong vitality, and grows in vegetable gardens, farmlands, and roadsides, and is a common weed in the field. It is widely distributed in temperate and tropical regions of the world. The whole herb is used for medicinal purposes, and has the effects of clearing heat and dampness, detoxifying and reducing swelling, anti-inflammatory, thirst-quenching and diuretic; Seed eye; It can also be used as veterinary drugs and pesticides; The young stems and leaves can be used as vegetables, which taste sour and are also good feed.

The use value of this purslane is still very high, purslane can be eaten raw or cooked, and the soft stems can be cooked like spinach. However, if you are not used to its strong taste, don't use too much. The leaves at the top of purslane stems are soft and can be cooked like watercress and can be used in soups or in sauces, mayonnaise, and stews. Purslane is cooked with crushed radish or mashed potatoes, or cooked with onions or tomatoes, and its stems and leaves can be eaten marinated in vinegar.

In addition, it is highly nutritious, purslane is rich in dihydroxylethylamine, malic acid, glucose, calcium, phosphorus, iron, vitamin E, carotene, vitamin B, vitamin C and other nutrients. Purslane has a prominent feature in nutrition, its omega-3 fatty acid content is higher than that of humans and plants. Omega-3 fatty acids can inhibit the absorption of bile solid acid by the human body, reduce blood cholesterol concentration, improve the elasticity of blood vessel walls, and are very beneficial to the prevention and treatment of cardiovascular diseases.

For purslane, Supreme Treasure is also interested in learning how it is grown. Fifteen to twenty days after sowing or cuttings, it can be moved into the field for cultivation, and when the cultivation area is small, it can also be directly cut into the field. Before transplanting, the soil will be ploughed, combined with land preparation per mu to apply 1,500 kilograms of fully decomposed human manure or 15 to 20 kilograms of ternary compound fertilizer, and then according to 1.5 meters wide open box, according to the plant row spacing of 12 centimeters times 20 centimeters planting, after planting watering through the roots.

In order to ensure the survival rate, transplanting is best to choose a cloudy day, such as transplanting in a sunny day, shading measures should be taken within two days after planting, and watering once a day in the evening, transplanting according to the requirements of the planter fertilizer, the early stage can not be topdressed, after each harvest one to two times to chase a thin into the manure water, the formation of flower buds should be removed in time to promote the extraction of vegetative branches. Proper watering during drought to combat drought. Purslane has very little damage from pests and diseases throughout the growth period, and generally does not need to be sprayed.

Harvesting purslane commercial vegetables is harvested by 10 to 15 cm long shoots before flowering. If the harvest is too late, not only will the shoots become old and the edible value will be poor, but also the extraction of the next branch and the annual yield will be affected. After one harvest, it can be harvested again at an interval of 15 to 20 days. In this way, it can be extended until mid to late October. In production, it is generally harvested in phases and batches.

The plot of purslane seed should be divided from the plot of production of commercial vegetables at the beginning, and the cultivation management measures are the same as that of commercial vegetable production, but the difference is that the plot of seed retention does not harvest commercial vegetables, and allows it to naturally branch, flower, and set seeds. Twenty-five to thirty days after flowering, when the capsule (seed shell) is yellow, the seeds are ripe and should be harvested in time, otherwise they will be scattered on the ground. In addition, some plants can also be selected and left at intervals in the field where commercial vegetables are produced, and they can be scattered on the ground after natural flowering and seeding, and then moved to dense and thinned after the seedlings naturally germinate in the spring of the following year.

This is the whole purslane planting process, and Supreme Treasure is going to build a small nursery of his own according to this method, and plant all these useful wild vegetables he finds together for mass planting.

Later, he discovered the perilla leaf that he loved so much. Perilla leaves are annual, erect herbs that grow from July to August in the south and August to September in the north. Stems 0.3 to 2 m high, green or purple, obtuse quadrangular, with four grooves, densely pubescent. The leaves of perilla and wild perilla have small soft branches.

Harvest when the branches and leaves are luxuriant, spread on the ground or hang in a ventilated place to dry, and pick off the leaves after drying. The leaves are mostly wrinkled and curled, the intact ones are oval after flattening, the apex is long or acute, the base is rounded or broadly wedge-shaped, the margins are rounded and serrate, both sides are purple or the upper side is green, the lower surface has many concave glandular scales, the leaves are green on both sides, dark green or purple with circular serrations. The petioles are purple or purplish-green, brittle. The young branches are purple-green, there is pith in the middle of the section, the air is fragrant, and the taste is slightly pungent. It is better to have intact leaves, purple color and strong aroma.

The leaves of this product are wrinkled, curled, and broken, and the complete ones are oval after flattening, with a length of four to eleven centimeters and a width of two to nine centimeters. The apex is long or acute, the base rounded or broadly wedge-shaped, and the margins are rounded and serrate. Purple on both sides or green on the upper surface, purple on the lower surface, sparsely grayish-white hairs, and many concave glandular scales on the lower surface. The petioles are two to seven centimeters long and purple or purplish-green. Brittle. With young branches, the diameter of the branches is two to five millimeters, purple-green, and the middle of the section has pith. The air is fragrant and the taste is slightly pungent.

According to the literature, perilla comes from Tao Hongjing: (perilla) is purple under the leaves, and the gas is very fragrant, and it has no purple, no fragrance, and resembles stubble, and the name is wild Su, and it is not appointed. "The Book of Sketches": Perilla, purple under the leaves, and the gas is very fragrant, the stems and leaves are harvested in summer, and the fruits are harvested in autumn. There are several kinds of soybean, including water soybean, white soybean, fish soy, and mountain fish soy, all of which are fed. The square stem and round leaves of Baisu are not purple, but also very fragrant, and they are also used in medicine. The fish Su is like a fungus, the big leaves are fragrant, and the Wu people are boiled fish, a fish Shu. The famous mountain fish Su between the mountains and stones, the main rest dysentery, the frequency of large and small streams, and the dry and end rice drink is subdued, and the effect is effective.

"Compendium": perilla and white soybean, all planted in February and March, or the shackles are born on their own. Its stems are square, its leaves round and pointed, and serrated on all sides; Those who are fertile have purple faces and backs, and those who have barren land have blue faces and purple backs, and those whose faces and backs are white, that is, white soda, and they are also white. When the perilla is tender, the leaves are picked, and the vegetables are ru, or the salt and plum brine are very fragrant, and the summer moon is used as cooked soup to drink.