Buckwheat is the same as garlic, isn t it? Are buckwheat and garlic the same?

It's definitely different, the buckwheat is layer by layer, like an onion, and the garlic is like a potato, how can it be the same.

When I was younger, I thought buckwheat was made of garlic, but when I grew up, I realized that it was two different plants.

Eh, you're speechless! Of course, buckwheat is not the same as garlic. Both are different in appearance, the garlic is clove by petal, and the buckwheat is a bit like an onion, layer by layer. Got it?

BuckwheatIt's not the same as garlic.

The difference between buckwheat and garlic should be more conspicuous should be their shapes are different, the shape of the bridge is a bit similar to a thin piece and lily leaves, but garlic is often half and half thicker, which is their taste is particularly similar, and their functions and functions are also relatively similar, both have the function of sterilization and blood activation.

Introduction to buckwheat

Buckwheat is vegetatively reproduced.

Once the bulbs are ready, they are ready to plant. It is advisable to plant on sandy loam soil with high terrain and good drainage, but clay soil and loam soil can also be planted. Except for low-lying fields that are not suitable for planting, whether it is a plain, a hill, or a hillside with slightly acidic to neutral soil, it can be planted with a pH value.

Sandy loam soils from 6:2 to 7:0 are better planted.

Because the root system of buckwheat can secrete propylene sulfide, it has an inhibitory effect on soil microorganisms, so it is not suitable for continuous cropping, and it is not suitable for stubble with other onions and garlic vegetables, it is best to be with soybeans, peanuts, melons or rape, etc., buckwheat fertilizer is characterized by sulfur-loving and nitrogen-intolerant. Pure nitrogen and phosphorus required during the growth period.

At the same time, high organic matter and humic acid are required.

and a variety of medium and trace elements.

Generally, the base fertilizer is fully decomposed compost or manure 22.5 to 30.0 tons per hectare, plus superphosphate and potassium sulfate 300 kg per hectare, and potash can be used for potash fertilizer.

2250 to 3000 kg per hectare instead. After the seedlings emerge, loosen the soil, top dressing, and remove weeds in time.

BuckwheatIt is not the same as garlic, and the main differences are as follows.

First, the blades are different.

Scallion in general.

The leaves are all curved and grown, and the leaves are all round tubes, all of which droop downward.

The leaves of garlic are much thicker than those of scallions, and the leaves are flattened.

Second, the underground bulbs are different.

The shape of the scallion is oval and looks long, and the epidermis is white with a hint of red.

colored, and it's all clustered.

The bulb under the hail belt of garlic is oval in shape, and a large bulb is the center, surrounded by many cloves of garlic, the skin is generally white or with a little black, and the outer skin is easy to peel.

Third, the root fissure is different.

The difference between the rhizomes of garlic and scallion is actually the shape of their rhizomes, the rhizomes of scallion are the shape of raindrops, while the rhizomes of garlic are straight. In addition, the rhizome of the scallion will be thinner, while the rhizome of garlic will be thicker.

Finally, the rhizome of the scallion will have a reddish-purple tinge, while the garlic will be yellowish-white and yellowish-green.

No, buckwheat, also known as scallion, is a relatively common vegetable in the countryside, rare in the north, very similar to garlic, but different from the spicy garlic. Garlic is a plant of the family Liliaceae, which was introduced to China from the Western Regions during the Qin and Han dynasties. Although scallion is also a lily plant, it is a plant of the family Allium in the family Lycoris and a vegetable native to China, both of which are edible.

Buckwheat has been cultivated in China for 3000-4000 years, the leaves of the scallion are dense and dark green, slender tubular like, and the nutritional value of the flesh is very high, there are 16 grams of protein, 6 grams of fat, 80 grams of carbohydrates, and 640 mg of calcium per kilogram.

The specific difference between buckwheat and garlic

1. The underground bulbs are different.

The underground bulb of garlic is oval in shape, and the skin is generally white or slightly black, and the outer skin is easy to peel. The shape of the scallion is oval, it looks long, the skin color is white with a hint of red, and it is clustered throughout.

2. The leaves are different.

The leaves of garlic are flattened. The leaves of the scallion will be much thinner, and the most important thing is that the leaves of the scallion are round and tubular, which is very similar to the green onion leaves.

3. The rhizomes are different.

The rhizome of the scallion will have a reddish-purple tinge in color, while the garlic will be yellowish-white and yellowish-green.

The above content reference: Encyclopedia - Scallion.

The scientific name of bitter scallion is shallot.

Also known as Ashkelung.

Green onion is a vegetable plant. It belongs to the lily family, a perennial herb, and is a special product of Chongqing, Sichuan and Guizhou.

The thing you said is smaller and round than garlic and not taro should be water chestnut, or it may be water chestnut, not jujube.

We call it bitter scallion here, which is used to fry eggs or make soup, eat to nourish the stomach, clear heat, and be good for the body.

Buckwheat is neither garlic nor shallots, and is pickled with buckwheat. Here's how:

The materials that need to be prepared in advance include: 450g of buckwheat, 400g of beans, a tablespoon of Chichachang sugar, 110g of salt, 950g of cold boiled water, and 1 tablespoon of white wine.

1. Buy fresh buckwheat and beans.

2. Cut off the root and upper seedlings of buckwheat.

3. Put the beans and buckwheat in an oil-free container, add an appropriate amount of flour and scrub several times.

4. Drain the water again and take it outside to dry for two or three hours.

5. Put buckwheat, beans, salt and sugar into the jar together, pour in an appropriate amount of cold boiled water (pour 2 3 first, to avoid easy overflow of food Qingzheng materials), marinate for a week.

6. Marinated buckwheat.

Buckwheat is neither garlic nor shallots, and is pickled with buckwheat. Here's how:

The ingredients that need to be prepared in advance include: 450g of buckwheat, 400g of beans, tablespoon of sugar, 110g of salt, 950g of cold boiled water, and 1 tablespoon of liquor.

1. Buy fresh buckwheat and beans.

2. Cut off the roots and upper seedlings of buckwheat.

3. Put the beans and buckwheat in an oil-free container, add an appropriate amount of flour and scrub several times.

4. Drain the water again and take it outside to dry for two or three hours.

5. Put buckwheat, beans, salt and sugar into the jar together, pour in an appropriate amount of cold boiled water (pour 2 3 first, to avoid the ingredients are easy to overflow), marinate for a week.

6. Marinated buckwheat.

Friend: Buckwheat is neither garlic nor shallots, it's buckwheat! The shape is relatively close to that of shallots, and the main production area and eating population are in Sichuan.

The head is larger than shallots, white, and usually has 2-4 petals; The leaves are also tubular, the cross-section is not as round as shallots, and the thickness is about the same as that of shallots, with a little less and a darker color. When pickling, only the white part of the head is taken, and it is generally placed in the sauerkraut jar for pickling.