Which part of bitter chrysanthemum is more tender? What is Bitter Chrysanthemum?

The choy sum of bitter chrysanthemum is, of course, the most tender part. Cold bitter chrysanthemum is also quite a good cold dish. But it's better to have a slightly bitter taste of bitter chrysanthemum.

Personally, I think that the bitter chrysanthemum is generally more tender by the root, and it tastes particularly good, and then put some salad in it and mix it half. It was especially delicious.

The cabbage of bitter chrysanthemum is more tender, and the leaves of bitter chrysanthemum will become older because of the long sunshine time.

Which part of bitter chrysanthemum is more tender? The most tender must be the leaves on the bitter chrysanthemum, please eat the wine of the bitter chrysanthemum, and eat the bitter chrysanthemum when you are a little old, the leaves of the bitter chrysanthemum are very delicious.

Hello, of course, the bitter chrysanthemum is more tender in the middle center, and it is particularly delicious if it is cold, and then it is necessary to choose the center of the place, which is more tender.

The most tender part of the chrysanthemum should belong to the core of the chrysanthemum.

Because the core of the bitter chrysanthemum is the last to grow, a relatively tender part of the shoots, so this position is the most tender part of the bitter chrysanthemum.

The pointed part of the bitter chrysanthemum is the most tender, so when it is picked, you can pick the flowers that have not yet opened.

The heart of the bitter chrysanthemum is the most tender part. It's also delicious. The old leaves can't bite and plug their teeth.

Estimate which part is more tender, standing or mixed to eat, it is better to eat the bitter chrysanthemum in the heart is the most tender.

Which part of the bitter chrysanthemum is the most tender, I think this should be those if this part, this should be more tender, and this taste is also relatively good, and it is not so bitter.

In general, the top of the bitter chrysanthemum is inward, and the vertex growth point of any plant is inward.

Which part of bitter chrysanthemum is more tender? I don't know about this, I haven't eaten this before.

Bitter chrysanthemum is a kind of edible plant that is a specialty of Langfang, and bitter chrysanthemum is a kind of chrysanthemum, also known as bitter herb, which has the effects of antibacterial, antipyretic, anti-inflammatory, and eye-brightening. Bitter chrysanthemum has a slightly bitter taste, green color, and can be fried or cold.

It is said that it is rarely found in other places in Langfang, and as a kitchen dish of high-level national institutions such as ***, it is also very popular among national leaders and foreign ambassadors. Suggestion: Whether our local** can develop bitter chrysanthemum into a specialty commodity that can be grown on a large scale and exclusively for export. It is also planted in rural areas in the north, and a few seeds can grow into a large bush when buried in a flower pot, which is very easy to raise.

The Northeast often uses bitter chrysanthemum and cucumber and flour skin to make cold dishes, colorful big lapier, good quality and low price, very popular with the people. In addition, introduce a method of making bitter chrysanthemum: wash the bitter chrysanthemum well, blanch it lightly in water to control it dry and cool, mince ginger and garlic, add salt, chicken essence, sesame oil, sugar, rice vinegar, and chili oil, stir evenly and put it on a plate.

The taste is sweet, salty, bitter, sour and spicy, fresh and refreshing, appetizing and spleen-invigorating. English name of bitter chrysanthemum: ruccola salad

No. Name : Endive.

Scientific name : CHJCORY

Category : Asteraceae.

Morphology: The plant height is 50 100 cm, the roots are shallow straight roots, the fibrous roots are developed, the leaves are light green, there are two types of wrinkled leaves and flat leaves, the leaves of the wrinkled leaf type are lanceolate, the leaf margin is serrate, deep lobed or fully lobed;The flat-leaved type leaves are obovate, the leaf margins are few and shallow, and the leaves are folded inward to form a loose flower shape, and the bitterness is slightly heavier.

Uses: Flowers and young leaves can be added to salads, or fried and eaten.

The root can be drunk as coffee or decaf coffee, and has a milder flavor than dandelion coffee.

Flowering period : In early summer, it blooms with small blue flowers, and it is a one-day vanilla that blooms early in the morning and closes at night, but it can continue to grow.

Sunshine : An environment that requires plenty of sunlight.

Management: Suitable for cultivation in well-drained, nutrient-rich alkaline soils.

Reproduction : sowing method, the appropriate sowing period is 9-10 months;The suitable temperature for fertility is 15 20, and it has good cold tolerance and disease resistance.

In late autumn, keep the deciduous roots in a deep container in a dark place at about 10 degrees CAfter a month, the leaves will fold into balls and can be eaten as vegetables. (This is a softening cultivation method with shading treatment.)

Medicinal value. Chinese name: bitter endive.

Drug name]: endive.

Pinyin]: kuju

Source]: The whole herb of the dicotyledonous plant Asteraceae plant rabbit cabbage.

Efficacy]: Clearing heat and detoxifying.

Indications]: Treatment of jaundice, boils, carbuncles.

Sexual taste is attributed to the scriptures]: "Qianjin Food Treatment": "Bitter taste, flat, non-toxic." Jiayou Materia Medica: "The taste is bitter, flat, and cold." "Into the liver and lungs.

Dosage]: Internal: boiled or mashed juice. External use: pound the juice and apply it or grind it to the end.

Alias]: Wild Borage ("Qianjin Food Treatment"), Borage ("Jiayou Materia Medica"), Rabbit Vegetable ("Guangzhou Flora").

Medicinal parts]: The root of this plant (endive root) is also used for medicinal purposes, and it is detailed in another article.

Distribution of animal and plant resources]: distributed in the south and northeast of China.

Harvesting and storage of medicinal herbs]: Harvesting in spring and summer.

Latin name]: lactuca versicolor ( fisch )

Research]: from "Jiayou Materia Medica"; "Jiayou Materia Medica": "Endive, that is, wild endive, wild endive, also known as endive. Nowadays, people often eat endive, Jiangwai, Lingnan, and Wu people do not have endive, and try to plant endive for cooking. ”

Related medicinal materials: endive, curly endive, endive, endive

Bitter chrysanthemum variety. Bitter chrysanthemum is an herbaceous plant of the genus Chicory in the family Asteraceae. There are two types: wrinkled leaves and flat leaves. Common varieties are American Leaf Chrysanthemum, Leaf Chrysanthemum, Brazilian Chrysanthemum, Yellow Heart Chrysanthemum, etc. There are not many varieties of bitter chrysanthemum, among which the varieties with strong disease resistance and good commercial traits include Dutch Tianxiang, puppy tooth and so on.

Dutch Tianxiang bitter chrysanthemum.

Bitter and bitter, green on the outer leaves, yellow on the heart leaves. The plant is adaptable to the environment, cold and heat resistant, nutritious, and suitable for raw food.

Puppy tooth bitter chrysanthemum.

Bitter chrysanthemum is a new variety introduced from the Menami country. Its leaves are widely distributed, and its plant shape resembles a cockscomb. This bush has a soft texture and rich taste, and it can be cultivated all year round.

Bitter chrysanthemum with broken leaves. The leaves of bitter chrysanthemum are semi-erect, the height of the plant is about 25cm, the leaves and outer leaves are green, the vegetable quality is good, and the taste is bitter. It is best planted in spring and autumn.

Chrysanthemum. The leaves of bitter chrysanthemum are long, the leaf margins are tortuous up and down, and the heart leaves are yellow and white. The growth period is about 75 days, and the quality is good. It is also suitable for planting in spring and autumn.

Bitter chrysanthemum is an annual or biennial herbaceous plant of the family Asteraceae and chicory, which is found in southern Europe and China. It prefers cold climates. In early summer, you can draw flower stems, eat young leaves, and mix raw food, which is suitable for raw eating, cooking or soup.

At the same time, bitter chrysanthemum is also a kind of delicacy that clears away heat and detoxifies. It also has antibacterial, antipyretic, anti-inflammatory, and eye-pleasing functions. It is widely praised for its heat-clearing and heat-relieving effect.

Bitter chrysanthemum is distributed in southern Europe and Nanjing in China. It likes cold climate, draws flower stems in early summer, can be eaten raw and cold, has antibacterial, antipyretic, anti-inflammatory, bright eyes and other effects. Young leaves are edible.

One or two annual herbaceous plants, each 100g of young leaves contains 77mg of water, protein, calcium and vitamins and other nutrients. Suitable for raw food, cooking or soup. Endive leaves lanceolate.

Capitate inflorescence with about 20 florets, corolla pale purple, pistil stigma bifurcated pale blue, stamens 5, connected into a tube, anthers pale blue. The seeds are short, columnar, grayish-white, and 1000-grain weight. The germination of seeds can be maintained for 10 years, and seeds that have been preserved for 1-3 years are mostly used in production.

Bitter chrysanthemum can be eaten as a vegetable.

Cold bitter chrysanthemum is relatively easy to make: wash the bitter chrysanthemum well, blanch it lightly in water to control it dry and cool, mince ginger and garlic, add salt, chicken essence, sesame oil, sugar, rice vinegar, and chili oil, stir evenly and put it on a plate.

There is no difference between bitter chrysanthemum and endive, they are a kind of vegetable, but because of different regions and different names, it is native to Europe, and is currently cultivated in all countries in the world, in addition to the climate and soil conditions are very extreme in China, almost all over the provinces and regions.

Introduction to bitter chrysanthemum. Bitter chrysanthemum is an annual or biennial herbaceous plant, also known as bitter herb or dogtooth lettuce, it has antibacterial, antipyretic, anti-inflammatory and brightening effects. Its taste is slightly bitter, its color is turquoise, can be used for stir-fried food or cold dressing, is a good product to clear heat and go to fire, the origin of bitter chrysanthemum is the southern European region and the Nanjing region of our country.

Introduction to endive. Endive is a herbaceous plant, its growth cycle is generally one or two years, its overall shape is conical, and it is vertically protruding. The whole body of the endive is covered with many fibrous fibrous roots.

Its height can reach up to about 150 centimeters, the shortest is 40 centimeters, its appearance is more special, and there is a high ornamental value, and it can also be used to eat, can supplement nutrition for the body.

The difference between bitter chrysanthemum and bitter endive.

There is no difference between bitter chrysanthemum and bitter endive, they are the same plant, but they are called differently because of the different regions。It is native to Europe, and is currently cultivated in all countries of the world, except for areas where the climate and soil conditions are very extreme, almost all over the provinces and regions of hunger, and abroad it is mainly distributed in North Korea, Japan, Mongolia, Siberia and Southeast Asian countries.