Why is taro long round and round?

There are about 100 different species of taro, and the main varieties are: red taro (also known as red bud taro), white taro (also known as white bud taro), nine-headed taro (dog's claw taro), betel nut taro (called Lipu taro in Guangxi) and so on.

1. Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponins and other components.

2. Its rich nutritional value can enhance the body's immune function, and can be used as a common medicinal diet staple food for the prevention and treatment of cancer. In the process of cancer surgery or postoperative radiotherapy, chemotherapy and its **, it has an adjuvant role;

3 Taro contains a mucus protein that can be absorbed by the body to produce immunoglobulins, or antibody globulins, which can improve the body's resistance. Therefore, traditional Chinese medicine believes that taro can detoxify, inhibit and dissolve carbuncle poison and pain in the human body, including cancer toxins, and can be used to prevent and treat tumors and lymph node tuberculosis and other diseases;

4. Taro is an alkaline food, which can neutralize the acidic substances accumulated in the body, adjust the acid-base balance of the human body, produce the effect of beauty and black hair, and can also be used to prevent and treat hyperacidity;

5 Taro is rich in mucus saponin and a variety of trace elements, which can help the body correct the physiological abnormalities caused by the lack of trace elements, and at the same time can increase appetite and help digestion.

Taro is nutritious, containing a lot of starch, minerals and vitamins, and is both a vegetable and a grain, which can be cooked, dried or milled. Because the starch particles of taro are small, only one-tenth of potato starch, its digestibility can be reached, and it can be made into taro flour and taro paste filling in taro processing to prolong preservation.

Some are oval-shaped like sweet potatoes, while others are mostly round. Taro has less strange shapes than other tuber plants. Taro can grow up to 6 feet tall and has broad leaves; However, the shoots are edible after being scalded in boiling water.

However, leaves and shoots are less used in Western markets. The tuber part is dark brown, the outer skin is ring-shaped and quite rough, and there are hairs on it. The flesh is white, off-white and purple-gray, with pink or brown veins.

The varieties are different! The taste is also different. You can try.

The particularly large taro is called Lipu taro, it is very large, under normal circumstances, each weight is about 1000 1500g, if it is larger, it can almost reach about 2500g. Lipu taro is not only large, but also rich in nutrients, which is more suitable for eating as a nutritious product.

Lipu taro is rich in starch and crude fiber, which can relieve gastrointestinal fatigue and reduce gastrointestinal burden. When buying Lipu taro, try to choose one that is not spotted and firm, and it should not be too light in your hand, because if it is too light, the water will be very low.

Lipu taro contains a natural polysaccharide plant colloid, which can increase appetite and help digestion. For people who are often constipated, eating some Lipu taro can relieve the symptoms of constipation. Lipu taro is the best variety of taro, and there are many ways to make and eat it, which can not only be eaten directly after cooking, but also can be eaten as porridge.

Raw Lipu taro contains a certain toxicity, so it must be made and matured before eating. Raw Lipu taro juice will cause **allergies, if you accidentally stain Lipu taro juice, you can use ginger juice to wipe it off. Although the nutrient content of Lipu taro is relatively high, you should not eat too much at one time, otherwise it will cause indigestion symptoms in the stomach and intestines.

Lotus taro is also dry lotus root taro,Its shape is relatively thick, the color of the flesh is red, the flesh inside is white and yellow, and the taste is particularly sweet and soft. Its fruit grows in the ground and will have some root-like things.

The rare specialty of Dabie Mountain is not only a rare and precious vegetable integrating vegetables, medicinal diets and grains, but also a rare horticultural ornamental plant. Dry lotus root taro is basically free of pests and diseases, the amount of fertilizer and medicine is small, it is a high-quality, low-input, pollution-free, high-nutrition, high-efficiency precious vegetable.

Habits. The stems and leaves on the ground are evergreen in spring, summer and autumn, and the leaves are shaped like lotus leaves, oval and large, and each piece is early in the morning"Charge"The leaves are covered with a large drop of dew, rolling with the leaves in circles, and the wind comes"Charge"The leaves flutter left and right, delicate, and the interest arises spontaneously, the round stalk supports the wide leaves, each pocket can naturally grow into a cluster of umbrellas, the body is beautiful, and the ornamental is excellent. Cultivated under the eaves of the veranda of flower pots, used for viewing in spring, summer and autumn, and dug large and left small in winter to make delicious dishes.

It is also a kind of vegetable, the fruit is spherical, with a spicy smell, and the mushroom is a perennial herbaceous plant, and the underground stem will grow into a round spherical shape, with film-like scales, which is suitable for choosing shallow water soil with deep soil and leeward and sunny soil, and growing thick top buds for planting.

It is a thing very similar to taro called the mushroom, which mainly grows in the grass or mountains in the wild, and is also a vegetable, the shape of the fruit is particularly similar to the taro, which is round and spherical, and the biggest difference is that the mushroom has a spicy smell, and the taro does not.

Mushrooms are perennial herbaceous plants with succulent stolons and thin fibrous roots, underground stems that grow into spherical shapes with film-like scales, and leaves that are broadly ovate, nearly heart-shaped, leathery, usually growing backwards, with distinct veins and covered with pubescence.

Mushrooms are suitable for planting in shallow water with deep soil and leeward and sunny conditions, plough the soil before planting, apply high-quality manure, select the top buds of Tsirtake mushrooms, plant them in the field according to the 5x5 cm row spacing, build plastic scaffolding, and cover the soil surface with film.

After the mushroom seedlings grow, remove the peripheral leaves, transplant and plant according to the row spacing of 1 meter, 20 cm plant spacing, the depth is about 10 cm, use diluted urea fertilization about 10 days after transplanting, provide sufficient nutrients, apply grass ash during the bulb expansion period, and remove the old leaves and side buds of the crop in combination with cultivated weeding during the growth period.

There are many types of taro, and there are the following types:

Red taro, 90-100 cm tall, broadly ovate leaves, petioles lavender. The female taro is larger, nearly round, 7-10 taro per plant, the taro is hypertrophied, the skin is thick, brown, the flesh is white, the buds are bright red, and the yield per plant is kilograms. It contains more starch and has excellent quality.

Fresh taro is edible, and it can also be dried. Medium-ripe. The growth period is 210-240 days, the planting period is from February to March, and the harvest is from September to October, with a yield of 1500-1700 kg per mu.

White taro, the germination is white, the petiole is green, and the other forms are basically the same as red taro. The taro of white taro and red taro is rarely eaten directly because it is not easy to boil, and it is generally mashed to make cooked products such as taro buns, while people eat directly the "sub-taro" that occurs for the first time and forms small bulbs, which is the taro about the size of an egg that people commonly see in supermarkets.

Nine-headed taro, 80-90 cm tall. The leaves are broadly ovate with green petioles. Female taro and sub-taro clusters, sub-taro slightly more, bulbs obovate, brown, flesh white.

The yield per plant is kilograms, the meat is smooth and the taste is light. Vegetable and sun-dried for medicinal purposes. Late maturing, the growth period is 270-300 days.

The planting period is from February to March, and the harvest is from November to December, with a yield of 2500-3000 kg per mu. The taste of nine-headed taro is slightly better than that of white taro and red taro.

Firm taro with no spots is better. Taro must be well-proportioned and light in weight, which means that there is less water; If the meat is fine and white when cut, it means that the texture is loose, which is the top grade. Pay attention to the appearance of no rotten spots, otherwise there will be corruption in the incision.

In addition, you can also observe the incision of the taro, if the incision juice is powdery, the meat is crispy and delicious; If it is in a liquid form, the meat is not as fluffy.

Usually the taro will look very rough on the outside, and it looks like there are a lot of hairs on it, so you should pinch it to see if there are some bad symptoms, such as being too hard or having a strange smell. Observe the freshness, the new good taro is just out of the soil, this is to see whether it is fresh or not. The old taro looks very old on the outside, and it doesn't have the smell of being freshly dug out of the dirt.

Taro is a staple food of coarse grains because of its high starch content, Secondly, taro is low in fat, and the glycemic index is lower than that of sweet potatoes and potatoes, which is suitable for diabetics, and can replace part of the refined rice noodles and increase the daily intake of coarse grains. Before peeling taro, you can wear plastic gloves, or soak your hands in vinegar or heat the taro before peeling it to avoid discomfort.

Taro, also known as taro and taro, is the underground bulb of the Araceae family, the shape and flesh quality vary depending on the variety, and the small taro is usually eaten. A perennial tuber plant, often cultivated as an annual crop. leaves shield-shaped, petioles long and hypertrophied, green or purplish-red; A short shrinkage stem is formed at the base of the plant, which gradually accumulates nutrients and becomes a fleshy bulb, called"Taro"or"Mother taro", spherical, oval, oval or lumpy, etc.

Female taro has a brain bud in each node, but the axillary bud in the middle and lower nodes is the most active, and the first tillering occurs to form a small bulb"Taro", and then from the taro occurs"Sun Yu"Under suitable conditions, great-grandchildren or great-great-grandchildren can be formed.

This is a taro, and it is delicious when the skin is removed, but it is best to add salt water when cooking, otherwise it is easy to feel numb after eating.

Come to my house for a while and you'll know.

The outer skin of the taro is black and round.

Do you know that in the Jiangnan region of my country, there is a custom of eating taro during the Mid-Autumn Festival? Taro has the homonym of "surplus", people in order to beg for a lottery, hope that there is a surplus in a good life, so they are to shave some taro during the Mid-Autumn Festival. Nowadays, taro is on the market in large quantities, it is dark brown and round, the surface is not smooth, and the appearance looks a little ugly, but the medicinal value is very high

It's what taro looks like. It is about the same size as a potato, but the surface is not smooth, and there are small dimples on the surface with a lot of hairs.

My hometown is rich in taro, especially in Qidong Zhuangtang Town, Hunan Province! There are processing plants that process dried taro chips for export, so I'll tell you what I've seen

The taro leaves on the ground are very similar to lotus leaves, but it is like a heart shape that has been elongated, about a meter high, when I was a child, I couldn't tell the difference and was laughed at by adults, I heard that its leaf stems can be made into pickles and can be boiled and eaten, and the taste is good, but unfortunately I didn't have a mouth just heard As for the taro is grown in the ground, oval, generally the head will be smaller, about 15 cm in diameter, the skin is black brown, and the part next to the ground will have purple sesame seeds, the taste of this part is not very good, It is not as good as the black-brown part of the incense and sand (and colloquially said to be powder).

By the way, we also have a small taro here, which is about the size of two fingers, and can be steamed and eaten as a snack

Taro, a perennial tuber plant, is often cultivated as an annual crop. Taro is a taro plant of the Araceae family, and its globular underground stems (tubers) can be eaten and used in medicine, and are the traditional staple food in the islands of Oceania.

leaves shield-shaped, petioles long and hypertrophied, green or purplish-red; The base of the plant forms a short shrinkage stem, which gradually accumulates nutrients and becomes a fleshy bulb, called "taro" or "mother taro", which is spherical, ovate, oval or lumpy.

Female taro has a brain bud in each section, but the axillary bud in the middle and lower nodes is the most active, the first tillering occurs, and a small bulb is called "sub-taro", and then "grand-grand-taro" occurs from the sub-taro, and under suitable conditions, great-grandchildren or great-grandchildren can be formed. It likes high temperature and humidity, is not drought tolerant, is more shade tolerant, and has the characteristics of aquatic plants, and can be cultivated in paddy fields or dry land.

The root system has weak absorption capacity and requires sufficient water throughout the growth period; It has wide adaptability to soil, and it is suitable for clay soil with fertile and deep soil with strong water retention; The taro began to germinate at 13 15 and the growth temperature was more than 20, and the bulb was formed under short day conditions, and the optimal temperature for development was 27 30. If there is a low temperature and drought, the growth will be poor, which will seriously affect the yield.

Taro is generally sown from March to before Qingming and harvested in summer and autumn. After the taro seedlings are basically withered and yellow, they can basically be dug and picked. The rain and temperature in southern Gan are more advantageous, almost every household will grow taro, and in winter, most of the vegetables are out of season, and taro has become an important dish.

There are indeed differences in the size and shape of taro, and there are more round and elongated ones, so here is the reason why taro grows into a long shape.

The impact of the planting environment.

Taro is a typical bulky, bulbous herbaceous plant, and its normal growth and development has high requirements for environmental factors such as climate, soil, and moisture. This has to start from the origin of taro, although there are records of the medicinal properties of taro in the "Compendium of Materia Medica" period, but it is native to overseas areas of high temperature and high humidity, and the taro we cultivate now are all reproduced and bred after a long period of renewal. The most suitable stability of taro during the whole growth period is 15 25, which requires a certain amount of water layer cover and sunshine conditions.

Although taro is highly adaptable to soil pH, it is best planted in water or in plots with good irrigation conditions. If the climate is arid, the soil layer is not loose and deep enough, or the soil is too moist, the bulb development and expansion of taro will be affected, which is also the reason for the long growth of taro.

Factors in breed reproduction.

Here we can understand the difference between taro and taro: taro is usually slender and soft, also known as taro; The taro is larger and roaster, and after cooking, it is harder and the edibility is significantly worse, so we also call it female taro. Taro is not round enough and develops longitudinally, resulting in an overall length, which is actually relatively normal.

In the case of too slenderness, it is recommended to speed up the breeding frequency of female taro or replace it with a fuller variety. Here is also a reminder, that is, it is necessary to wait until the taro is ripe to be false before digging and picking, if the taro seedlings caused by improper tending management are withered and lose leaves, the harvested taro may still not be ripe, it will appear long and small.

Improper management of the bulking period.

It is necessary to recognize that the abnormal shape of taro can basically rule out pest factors such as taro blight, soft rot and underground insect pests. Taro is a bulb crop, and improper fertilization and water management at the fruit expansion stage are important reasons for the development of bulbs. Taro needs a lot of nutrients during the expansion period, but it's not just about fertilizer and water.

In the later stage of taro growth, phosphate fertilizer and potassium fertilizer are mainly used, and attention should be paid to drainage and irrigation. How to fertilize taro during the fruit expansion period? It can be divided into multiple times, and 100 150 grams of potassium dihydrogen phosphate and 150 grams of compound fertilizer are applied to each plant in the early stage of expansion; However, do not apply urea, ammonium bicarbonate and other nitrogen fertilizers in the later stage of fruit expansion, you can spray 500 times the liquid potassium dihydrogen phosphate or 1000 times the liquid potassium nucleotide, if necessary, 2 weeks later.

Summary: The taro is not a disease, it is a difference in horizontal and longitudinal development. In order to improve the commerciality of taro, it is still necessary to strengthen management from various aspects such as variety, planting density, fertilizer and water.