The autumn ginger is crispy and sweet, but why is it rare in the vegetable market? Old lady: strength is not allowed

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Autumn is a bumper season. There is an open space behind my hometown. It used to be my own vegetable garden, and now it is planted by ginger. When it comes to this, it is not intentional, but wild, and later, more and more, basically do not take care of it. Sometimes I have a mouthful, and if I want to eat pickles, I will dig a little, and then wash it. Clean, dry it after drying, pick it up, eat it, crispy and refreshing, but it is very good.

This kind of crop of Jiang Jiang is also strange. It is rare in other places, especially in cities, it is basically not seen in the vegetable market. What is going on? The autumn ginger is crispy and sweet, but it is rare in the vegetable market. Old lady: strength is not allowed.

Introduction to Jiang Jiang:

Ginger is its native name. The real name is chrysanthemum taro. It is a perennial herbaceous plant in Chrysanthemum. It is estimated that many people did not expect that it and sunflower were actually "relatives". Eating ginger is mainly to eat its underground stems. Because it looks like ginger, there are also "devil ginger" and "ginger are not spicy". Anyway, the name is quite right. Basically, a place is called.

Planting ginger can be said to be super simple. It is cold -resistant and drought, and barren resistance. Behind the house, it can be planted by the fields on the field and the slopes of the deserted mountains. It is very easy to manage. Essence

Listening to the name, many people should have guessed that ginger is an exotic product. Its origin is in North America. After entering Europe, it is introduced to China. Its planting history is not long.

The main way of eating ginger:

For example, in our local area, the most mainstream way of eating is to pick up the ginger out of the ground, clean it, and let the surface water directly, then put in white wine, salt, pepper, garlic, etc., rub it, and rub it. Then put in the bottle and eat it in about a week.

Of course, there are other ways to eat ginger, such as making ginger wine or dried ginger, you can also wash it directly into slices or cut into silk to fry. After frying, it tastes very potatoes. The same, very soft, with sweetness at the same time, quite delicious.

Why is Jiang Jiang's rare in the vegetable market? There are 3 reasons behind

First, the demand is relatively small. Among the cognition of most people, ginger is just a raw material for pickled vegetables. It is not as high as radish and green vegetables. If you are high, there will be fewer people growing, and fewer people buy it in the market.

Second, ginger is not suitable for continuous work. Our vegetable radish and the like, after picking, can be planted, but ginger will not work. If you dug out the ginger this year, next year will become Little or even digging, so we dug it every year every year.

If it is planted large -scale, it is definitely not friendly for the planting people. The economic benefits are not high. Who will not make any money, who will toss?

Third, it is not suitable for planting with other crops. Ginger is a kind of separate small piece. It would be better. If it is part of the crops, it can easily affect the reduction of crops and the harvest of crops, so it will be lost.

【Food Speaking】

Although Yang Jiang is crispy and sweet, there will be fewer people who really grow, and it is difficult to clean it. It looks dark, and the appearance is not good. Although the nutritional value is relatively high, the demand is small. , Low planting profits, so in the vegetable market, it is not easy to meet.

[This article is originally created by "Small Talking". It must not be deleted and stolen without permission.

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