Osmunda genus, the scientific name purpura, commonly known as wild pea, is a perennial herb of the genus Aster of the family Asteraceae. Its stems and leaves can be eaten fresh and can also be processed into dried vegetables. Because of its growth in wild mountains and mountains, it is pollution-free, tasty and refreshing, nutritious, and has a moisturizing, detoxifying, and medicinal effect. It has been praised as a green health food by nutritionists at home and abroad and has become deeply popular at home and abroad. The “Lin Hai Shan Zhen†welcomed by consumers is not only optimistic about the domestic market, but also the international market demand is increasing. In recent years, due to predatory collection, wild resources have become increasingly depleted. In order to maintain the ecological balance and develop and utilize this precious wild vegetable resource, some mountainous people carry out artificial cultivation of wild Osmunda to obtain considerable economic benefits and good social benefits. Now we introduce its cultivation techniques and processing methods as follows:
First, the venue selection
Osmunda is wild under the forest for a long time, forming a habit of hi, dampness, strict water requirements, and an acidic soil. Therefore, it grows early, grows fast, and has a long and tender taste on the wet, fertile humus soil. The Osmunda oleracea cultivated on a thin, open land is often exposed to strong light, which produces thin, low yields and poor quality. Therefore, artificial cultivation should be the best choice for soil damp slopes.
Second, transplant planting
1. Cultivation site preparation: In winter, fire lines should be fired at the selected planting sites, and the ground should be burned and burned thoroughly after sunny days. After the ground is burned, 5-6 cm is dug shallowly, and roots and grasshoppers are removed. Full maturity of organic fertilizer 2000 kg ~ 3000 kg / mu as base fertilizer, base fertilizer cover 10 cm -15 cm fine soil. Then we work on the ground and we are 50 centimeters wide and 60 centimeters wide.
2. Timely harvesting and transplanting wild Osmunda can be transplanted throughout the year to survive, but the end of October to early December is the best choice for excavation. Strong strains should be selected during excavation, and damage to roots and growth cones should be reduced and avoided. Then according to the spacing of 15 cm to 20 cm, row spacing of 30 cm to 40 cm in size, digging and planting, 4000 蔸 -6000 亩 per acre, planting and pouring root water.
Third, post-plant management
1. Weeding and weeding. Earthworms should be controlled during the whole growth period of the cultivated earth. Each year, germination begins 15 days and 20 days before the cultivating and weeding, the cultivating depth is about 5 cm, and the combined fertilization (human waste is 200 kg - 300 kg/mu). In addition, the leaves of the Osmunda have upward growth from the lower part of the growth cone. Gradually revealing the habit of growing cones and parts of the roots, it should be carried out once a year after the garden to cultivate a rammed earth, cultivate strong seedlings and promote early-onset trees.
2. Reasonably water and fertilize. The growing environment of the Osmunda grows in a humid environment. The soil should be kept moist. When the height of the seedlings is 25 cm, 50 cm and 70 cm, they are watered once and the yield can be significantly increased. However, it should also be drained in a rainy season. During the harvest period in March, April and May, human waste should be applied once every three days from 100 kg to 200 kg/mu and applied together with potassium dihydrogen phosphate 1 kg/mu. After that, it should be applied once every 3 years. Farmyard fertilizers as base fertilizer.
3 shade cover grass. Planting high-stalked crops in the surrounding area as a shading is conducive to the growth of Osmunda. Before the winter, it is covered with dry grass and deciduous trees to keep it safe for the winter.
Osmunda is highly resistant and resistant to diseases, and it is advisable to conduct pollution-free cultivation without spraying any pesticide.
4. Post-harvest management When the stems and leaves are all yellow, they are cut off half an inch from the ground in a timely manner, and weeds are collected from the pasture and surrounding weeds. Finally, weeds are used to replenish the plant's ash, which not only supplements the potash in the soil, but also facilitates wintering.
Fourth, harvesting and processing
(a) harvest. Osmunda cultivation is generally not harvested that year, and harvesting does not begin until the following year. The petiole of young leaves should be harvested when it grows to 20 cm to 25 cm. Otherwise, the base of the leaves will become fibrotic and the commodity value will be low. At the time of harvesting, one or two strains of robust seedlings are planted for each harvest to ensure continued high yields in the coming year. It can harvest 2-3 times a year. After harvesting, cover with light and shade to prevent aging.
(b) Processing. It should be processed on the day of harvest on the same day, and it should not be placed in excess of 12 hours, otherwise it will be aging. During processing, weeds, soil, and old roots are first removed, washed with fresh water, and processed in accordance with a four-fold, seven-sun, seven-kneading process.
1. One hot and four turns. After the boiled water is boiled, put it in a dish of fresh Osmanthus once for 2 minutes. During this time, Osmunda will be turned four times to ensure even killing and the pan will be baked in time.
2. Seven sun seven kneading. That is, seven times of baking and seven times of kneading. When it is roasted until the water is slightly dry, rub it for the first time. This time, it should be lighter to avoid breaking the Osmunda. After each interval of 1 hour rubbing once, the intensity gradually increased, and finally made glossy, elastic, transparent, dry and patterned finished Osmunda.
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