MySheen

Angelica rotundus

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, First, character family: umbelliferae characteristics, alias: lover parsley most of these plants are perennial in the eastern Mediterranean, up to 2 meters high, dark green leaves, large and celery-scented leaves, deep hollow stems, serrated edges. Small yellowish green flowers bloom in summer. Sow seeds in autumn, ie the germination rate is low. Fully sunny or semi-shaded, fertile, moist but well drained soil. Second, cultivation techniques: the sandy loam or deep loam with adequate sunshine and good ventilation and good drainage is better. Seed direct seeding, 2-3 per hole

I. character

Family: umbellidae, alias: parsley, most of these plants are perennial in the eastern Mediterranean, reaching up to 2 meters high, with dark green leaves, large and celery-scented leaves, deep hollow stems and serrated edges. Small yellowish green flowers bloom in summer. Sow seeds in autumn, ie the germination rate is low. Fully sunny or semi-shaded, fertile, moist but well drained soil.

Second, cultivation techniques:

The sandy loam or deep loam with sufficient sunshine and good ventilation and good drainage is better. Seed direct seeding, 2-3 seeds per hole, plant spacing 40-60CM, plant height 5CM when seedlings, plant height up to 2 meters, plants should be taken with the growing distance, and the plant will grow more luxuriantly. Fertilize once a season and fully water it. Proceed.

Seed China reminds you that enough organic matter should be mixed into the soil before planting for the first time. Organic fertilizer should be added regularly every year. It should be pruned regularly to promote the growth of new leaves. It is vulnerable to leaf miner.

III. Uses:

Leaves are used as materials and spices for soup and stew, with special flavor, roots can be mashed into powder as seasoning or spice, and the extract of leaves, roots and seeds can reduce stagnant water and discharge, making it an herb for deodorization and weight loss.

1. As the leaves become bitter after flowering, they should be harvested before flowering in early summer. The seeds are harvested when the seeds turn brown, wrap the top in a paper bag, cut off the plant and hang it in a dry and ventilated place to collect the seeds.

two。 The roots are dug up in the second or third autumn, washed and cut into 1cm slices, dried and stored. Leaves are used to cook soup (lovagesoup), stew, broth and tender leaves can also be added to salads. You can also make tea. Ground seeds can be used for bread, salad, rice and mashed taro. Peeling the roots is used for cooking or pickling.

3. Extracts from seeds, leaves or roots can reduce water retention in the body and facilitate the discharge of waste. (forbidden for patients with kidney disease).

4. Because of deodorization and disinfection, 45-60g root can be made into bath agent after boiling in 600ml water to treat problem skin.

 
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