How long does it take for leek to come to market from planting? What are the effects and effects?

Leek belongs to perennial root vegetables of lily family, with strong adaptability, cold and heat resistance. It is cultivated everywhere in China. It is a common dish on people's table, so how long does it take for leek to be planted to market? What are the effects and functions? Next, let's find out together.

How long does it take for leeks to grow from seed to market?

Chives, alias: abundant this, grass bell milk, Yang grass, lazy vegetables, longevity Allium, Yang grass, flat vegetables; with a special strong smell, rhizome lying, bulbs narrow conical, clustered; scale-type skin yellow brown, reticular fiber; leaves basal, strip, flat; umbels, terminal. Leaves, flower scape and flowers are used as vegetables; seeds can be used as medicine, with kidney, stomach, refreshing, antiperspirant astringent and other effects. In Chinese medicine, some people call leek "intestinal washing grass". Leek harvest regardless of season, three to four months can be cut, height to about 15CM for the benefit. If it is the first time to transplant about a month and a half, it will be cut once in more than 20 days. The number of leeks harvested each year depends on the growth, fertilization and market conditions of leeks. Winter and spring arched shed leek can be harvested for 3 crops. Although autumn quality is good, in order to cultivate roots and plants and lay a material foundation for arch shed growth, it is appropriate to harvest 1 -2 crops. The standard of cutting leek is 7 leaves and 1 heart. Early morning harvest is best. It is advisable to cut to the yellow leaf sheath 3- 4 cm above the bulb. After each cut should be slightly higher than the previous crop, in order to ensure normal growth. The yield is low in the first 1-2 years after planting, the highest in the peak growth period of 3-6 years, and the senescence stage after 10 years, so it should be transplanted in time.

What are the effects and functions of chives?

1. Bushen Wenyang: chives warm, spicy, but no aphrodisiac ingredients.

2. Beneficial liver and stomach: contains volatile essential oils and sulfides and other special ingredients, emitting a unique pungent smell, help to regulate liver qi, increase appetite, enhance digestive function.

3. Qi-regulating blood: Chives pungent smell has scattered blood stasis, qi stagnation role, applicable to traumatic injury, nausea, enteritis, vomiting blood, chest pain and other diseases.

4. Runchang laxative: contains a lot of vitamins and crude fiber, can enhance gastrointestinal motility, treatment of constipation, prevention of intestinal cancer.

Types of leeks

Chinese chives are very rich in variety resources. According to edible parts, they can be divided into four types: root chives, leaf chives, flower chives and leaf chives.

root Allium

Root chives are mainly distributed in Yunnan, Guizhou, Sichuan, Xizang and other places in China, also known as chives, broad leaf chives, big leaf chives, mountain chives, chicken feet chives and so on. Mainly edible root and flower bolt. Rooted robust, fleshy, spicy flavor, can be processed pickled or cooked. Flower sprouts fat tender, can be fried food, tender leaves can also be eaten. Root chives to asexual reproduction mainly, tillering power, growth potential prosperous, easy to cultivate. The main harvest in autumn.

Allium

The leaves of Allium tuberosum are thick and tender, and the bolting rate is low. Although it can also bolt for food at the reproductive growth stage, it mainly feeds on leaves and leaf sheaths. It is cultivated everywhere in our country. This type is mainly used in softening cultivation.

Allium

The flowers are harvested exclusively for food. Its leaves are short, thick and hard in texture, strong in tillering and high in bolting rate. Flower sprouts high and thick, crisp quality, similar to garlic sprouts, especially the United States flavor. Lan 'Zhou City and Taiwan Province of Gansu Province are more cultivated in China. Shandong and other places also have sporadic introduction cultivation. There are many varieties of Chinese chives, such as small leaf species: bolting and tillering strong, narrow and short leaves, thick color, thin and slightly green leaf sheath, leaf and leaf sheath quality is hard, early maturity, leaf and flower dual use, medium quality; annual Chinese chives: bolting strong, flower stem long, leaf width medium and long, thick green, leaf sheath large, slightly yellow red. Leaf and leaf sheath are hard, bolting period is long, annual bolting can be done, leaves are not suitable for eating, mainly bolting; Nianhua No. 2: thick flower stem, good quality, low temperature tolerance.

Allium foliatum

Leaf-flower Allium leaves, flower sprouts well developed, can be eaten. At present, most of the leek varieties cultivated in China are of this type. This type can also be used for softening cultivation.

In production, leek can be divided into broad leaf leek and narrow leaf leek according to the width of leaves.

Allium latifolium

Broad leaf leek: leaf thick, thick leaf sheath, soft quality, slightly light fragrance, easy lodging, suitable for open cultivation or softening cultivation.

Allium angustifolium

Allium angustifolia: long narrow leaves, dark leaf color, thin leaf sheath, fiber content slightly more, erect strong, not easy to lodge, suitable for open field cultivation.