What is banana taro called? Introduction of plantain taro

Cannaaceae. Perennial herb, well-developed rhizomes, multi-branched, stout, clumped stems, stout erect, up to 2-3 meters high. The leaves are alternate, the leaves are oblong, 30-60 cm long and 10-20 cm wide, the leaves are green, the margins are purple, and the leaf sheath is nearly purple.

racemes solitary stem apex, calyx lanceolate, pale green stained purple, corolla tube apricot yellow, lobed apricot yellow stained purple, vestigial stamens 2-3, red. Cultivated. take the rhizome for consumption; extracting starch to make wine and making vermicelli; The stems and leaves are fibrous to make paper.

It has a wide range of uses, the stems and leaves of banana root are luxuriant, the leaves are not easy to dry and scorch, the leaf viewing period is long, the management is simple, and it is a good material for beautifying the courtyard. It also integrates edible, medicinal, feeding and brewing, and has market development prospects. Strong resistance to stress, slight occurrence of diseases and insects, especially planted in hilly and mountainous areas, the products are not or rarely contaminated by harmful substances, and can meet the requirements of nutrition, safety and health.

Its rhizomes are also rich in starch, which is an excellent raw material for starch processing.

The rhizomes of banana taro mainly contain starch, with 12 to 14 grams of starch per 100 grams of tubers. Its rhizomes are sweet, light and cool, and have the effects of clearing heat and dampness, calming the nerves and lowering blood pressure. Its roots and flowers can also be used in medicine, such as 50 grams of fresh roots and 90 grams of water decoction, can treat acute jaundice hepatitis, but it is not suitable to eat fish and shrimp, spicy, meat vegetables and other foods during the period of taking.

Its decoction in flower water can treat traumatic bleeding. A small amount of root of banana taro and an appropriate amount of glutinous rice are stewed with chicken food, which can cure red collapse and leucorrhoea. It also has a certain effect on alleviating neurosis.

Eaten as a vegetable, it can be sliced or shredded and fried; Or blanch it with boiling water and mix it cold, or you can pickle pickles. Starch and high-quality vermicelli are processed, and the powder residue can also be used as feed for pigs. In addition, banana taro can also be cultivated as an ornamental plant.

Its stem and leaf fibers can be used as raw materials for making paper or for kneading rope.

Although plantain taro contains the word plantain, but it has nothing to do with plantain, it is actually banana taro, and there are banana root, ginger root, ginger taro, carnata root, powder taro, ginger root and other aliases in the folk, it is a kind of economic plant of the canna family of the same name, mainly distributed in the use of my ground stems. The stalk of the banana taro is called the banana root stalk in the old house of the catalpa, and its use is the same as the leaves, it can be cut as forage to feed the pigs and cattle, but because the banana root stalk is relatively thick, it should be divided into sections with a sickle and then cut, so that it is convenient for the livestock to chew.

In addition to feeding pigs, the plantain taro planted in the rural fields also has 1. Medicinal, banana taro has the effects of clearing heat and detoxifying, and dehumidifying. 2. Starch, plantain taro has high adhesion and good finish, which can make starch. 3. Liangfen, banana taro coolness, can be made into cold powder to eat.

Banana taro is also called banana root, likes high temperature and humidity, drought resistance, wind resistance, cold resistance is relatively strong, can withstand short-term frost, in the temperature of 10 some can still grow slowly, the root system is developed, into the soil depth of about 100 cm, can absorb deep soil moisture, diseases and insects plantain taro vermicelli, very delicious. The practice of banana taro vermicelli is also very simple, after digging up the banana taro and washing it, grind them all, and then use a strainer to filter the ground residue with water, filter out the slag, and then let it stand for a day or two to wait for the starch to precipitate and precipitate.

<> is also a kind of green belt that can be seen on the roadside, and there is also in the park. We call it canna here, I don't know if it's a different variety, and we don't have plantain taro here to feed pigs. However, in the past few years, we generally chose to go to the production season of Nandry lotus root flour between November and January, because at this time the autumn is high and cool, easy to dry, first washed, then broken with a machine, made into starch, and then steamed into a piece of powder with a steamer, put on bamboo props to dry.

Moreover, banana taro is a perennial herb with extensive management, and can be harvested continuously for many years once planted. Of course, the planted vegetable plot needs to be water-free and sunny for the tubers to successfully overwinter. The stem of the plantain taro is erect and stout, up to 3 meters high, and the leaves are alternate.

1.The leaves of the plantain taro can be bundled into a shuttlecock and become a toy for children; The leaves of the plantain taro can also be placed on the steaming tray to steam the wheat cake. 2.Plantain taro can also extract starch, which can be made into soft and glutinous pancakes, which are very delicious.

1. Appetizing. 2、**。

3. Make vermicelli and food raw materials. Banana taro can consume oil very much, boiling greasy things and putting some shaved banana taro can relieve greasy banana taro can consume oil, boiling greasy things and putting some shaved banana taro can relieve greasy, fat is consumed People are prone to hunger, appetite will be significantly improved, especially suitable for children appetizing, in addition banana taro can consume oil, has a certain effect on **. It is very popular to make vermicelli, it has a good taste, it is smooth, and it is also processed into milk tea additives (chewy things), and it is also processed into pastes (like turtle jelly).

Detoxification and swelling: Banana taro is rich in natural mucus, which is a mucus protein, which can accelerate the regeneration of immunoglobulins in the human body after being absorbed by the human body, and can enhance the body's own immunity.

Banana taro effect: 1Tranquility 2Lowers blood pressure 3Treatable leucorrhea 4It can cure red avalanche 5Treatment of dysentery 6It can treat traumatic bleeding7It can treat diarrhea and so on.

The efficacy and function of banana taro is to clear away heat and dampness, calm the nerves and lower blood pressure.

Banana taro is a very potential starch crop, which has the effect of clearing heat and detoxifying, and can also be effective in gastritis. It is rich in nutrients, minerals, and glucose. Patients with high blood sugar should not eat more of this, to avoid causing blood sugar to be higher, and should eat this according to their own situation.

Ordinary people can eat it appropriately. Plantain starch contains many trace elements, calcium is one of them, in addition to fluorine and phosphorus. These trace elements are beneficial to human bones and can promote their development.

Teenagers eat more, which is beneficial to physical development, and the elderly can prevent osteoporosis.

Banana taro (Canna Edulis ker) is a very potential starch crop, it can be planted in mountains and lowlands, banana taro is also known as dry lotus, banana root, ginger taro, for the banana family Canna plant native to South America and other places, banana taro has become a new raw material for starch in Asia, and it is also a good raw material for brewing and fermentation, food and feed processing.

Taro and taro are the same thing, there is no difference.

Taro is a perennial root-bearing herbaceous plant of the Araceae family, which is often cultivated as an annual crop. Taro is first grown in the hot and humid swampy regions of China, Malaysia and the Indian Peninsula, and is widely cultivated around the world. China's taro resources are extremely abundant, mainly distributed in the Pearl River, Yangtze River and Huai River basins.

Classification of taro:

One is multi-headed taro: female taro tillers are grouped, there are very few seed taro, the general plant is relatively short, and most of the plants are leaf clusters.

The second is the big taro: single or a few female taro, the fruit is huge and the taste is good, and there are few taro, but it is tall, the tillering power is strong, and the taro is less.

The third is many sub-taro: there are many sub-taro and group growth, and the female taro is more fibrous and the taste is not very beautiful. In the central and northern parts of China, this type of taro is mostly cultivated, and this type of taro has strong tillering ability, and the separation of female taro is mainly edible taro.

Banana taro is often seen in rural areas. In addition to being used as pig feed, it is also very widely used in other ways, and there are six common main uses, namely starch making, winemaking, pooping, medicinal, edible, and ornamental. It can be said that the whole body is a treasure and has a very high planting value.

One of the most important functions of plantain taro is to make starch. Because the high-quality starch content in the tuber of plantain taro is very high, the starch content is more than 30% in the wet state, while the starch content of dried plantain taro can reach 60%. The starch of plantain taro is widely used in the food industry, and it is inseparable from the production of many non-staple foods such as monosodium glutamate, vermicelli, and lotus root flour in our daily life.

At the same time, it can also be used in industry, such as sizing, papermaking, ethanol production, etc. The starch of plantain taro can be fermented to make wine, and the yield of wine is higher than that of grain.

Plantain taro fruits can be eaten steamed or fried, and steamed ones are eaten in the same way as potatoes or taro. It is low in sugar and does not taste sweet, but it has a characteristic aroma. For those who like to eat meat, you can also shred the plantain taro and use it to fry lean meat.

The leaves of banana taro can not only be wrapped in zongzi, but also can be wrapped in various kinds of baba and wheat cake. Plantain taro has a certain ornamental value, its long branches are luxuriant, the leaves are wide, and the flowers are gorgeous, which is very eye-catching. And the ornamental period is relatively long, easy to take care of, is very suitable for garden planting.

Banana taro also has certain medicinal properties. In the "Rihua Materia Medica", there is a record of plantain taro, and some related studies have shown that the medicinal effect of the tuber of plantain taro is sweet, cool and light, which can calm the nerves and lower blood pressure, clear heat and dampness. The shadow of banana taro can be seen in many dietary prescriptions, and the flowers and rhizomes of banana taro have certain effects.

To sum up, banana taro is a medicinal and edible plant, banana taro belongs to cereals, it is rich in protein, but the calories are relatively low, and friends who want to eat it can consider eating.

1. Planting around the house has a high ornamental value, the plantain taro stems and leaves are luxuriant, the leaves are hypertrophied and not easy to wither and scorch, in the summer evening, a family puts a table not far from the stems and leaves, puts a few stools to sit down and drink tea and enjoy the coolness, watching the fat leaves rustle in the breeze, there is no flavor to it. In winter, the stems and leaves of the plant wilt, and it is also a good organic fertilizer. 2. The leaves of plantain taro are the best toys in childhood.

I remember when I was a child, I liked to kick the shuttlecock and pick a leaf to wait.

When it is dry, the leaves are torn into small strips, and then the leaves of the small strips are passed through the abacus beads, and the grass rope is tied underneath, and then the extra parts are cut together with a knife, and there is a funnel-shaped thing made of fresh leaves, which is used to hold the March bubble and April bubble fruit picked on the mountain. Adults use it to wrap zongzi, corn cake, and wheat cake, and put it in a steamer to steam, and the fragrance after coming out of the pot enters the poop, but unfortunately it has not been eaten for a long time now.

Plantain taro is edible, can be used to make vegetables to eat, is a very common food in the countryside, basically can be regarded as a rural home-cooked food can also be processed and extracted from the starch, such as snail flour or Guilin rice noodles, are extracted from the plantain taro raw materials, and we often use the condiment ** raw materials are also plantain taro.

Banana taro can achieve the best fertilization effect, not only rich in nutrients, but also can be used as farmhouse fertilizer after fermentation, and also has a very good economic value, can be used for livestock feeding, used as feed.

Banana taro (scientific name: Canna Edulis ker gawl.).）：

It is a plant of the Canna family. Perennial herbaceous plant, up to 3 meters high. It has tuberous rhizomes.

The stems are purple, erect, and stout. Leaf alternate; petioles short; leaf sheath margins purple; Leaves oblong, long surface green, margins or back purple; There are pinnate parallel veins, and the midrib is distinct. racemes sparse, single or bifurcated; Flowers solitary or 2 in clusters, bracts ovate, lavender; The capsule is dehisced into 3 petals, nodules.

Flowering period is from September to October. The tubers can be boiled or starch extracted, and are suitable for the elderly, weak and children to eat or make vermicelli, make wine and for industrial use; The stem and leaf fibers can be used to make paper and rope. It grows at an altitude of 140 to 2,000 m above sea level, often at the edge of forests.

It is native to the Indian Islands, South America, and cultivated in southern and southwestern China.

Banana taro flour is a common food in daily life, it is made of banana taro, which can not only be used to make banana taro flour contained in Heshan, but also can be used to process vermicelli or starch, as well as sake brewing, etc., which is a typical green food and is deeply loved by everyone in life. Banana taro powder contains starch, reducing sugar, protein, and tryptophan and other substances. Banana taro flour has a bland taste and is a cool food, which is suitable for consumption in summer.

Banana taro flour is a relatively common food in daily life, which is made from banana taro, which can not only be made into banana taro flour, but also can be used to process vermicelli or starch, as well as sake brewing, etc., which is a typical green food and is deeply loved by everyone in life. Banana taro powder contains starch, reducing sugar, protein, and tryptophan and other substances. Banana taro flour has a bland taste and is a cool food, which is suitable for consumption in summer.

In order to maintain the freshness of the banana taro flour and reduce the loss of nutrients, the processing methods are all traditional. First of all, the roots are cleaned, the root system of banana taro is developed, and it is necessary to carefully clean it one by one; Then wash, wash the banana taro one by one with clean water, peel off the foreskin and put it in a basket; The third is to grind the banana taro into liquid, and then filter the precision gauze layer by layer, bleach, laugh and wash, precipitate, and finally dry, so that the jade powder is completed, and the process is complicated and time-consuming.