What other dishes can be eaten besides leeks after stubble?

Friends who like to grow vegetables should know that growing vegetables is a trouble. Seedlings, planting, harvesting and preserving seeds, as well as what vegetables to grow in any season. If you miss out on the season, it's easy to improve them.

However, there are some vegetables that can be eaten again and again, saving a lot of time in growing them. Leeks, for example, are grown in pots and can be eaten all year round. In addition to leeks, can other vegetables be grown in this way?

Today, Xiaojing will serve you in the future, so that your small vegetable garden can be enjoyed all year round.

1.Water celery.

It is a relatively small dish. Zhejiang is known as wild celery, and Anqing in Anhui is known as water celery. This is because it is very fragrant like regular celery and is usually grown in rice paddies or shallow pools.

Water celery can only harvest stem and leaf parts, such as leeks. After harvesting, new shoots can grow from old rhizomes, and the longer the cuts, the faster they will grow.

2.Agaric. <>

Unlike regular leafy greens, fungus has a unique clear aroma with a soft and smooth taste and thick leaves, making it ideal for soups or cold salads.

Mushrooms are perennial lettuce in many dishes. When we eat it, we just pluck its leaves and eat it. With the development of new branches of sugarcane cultivation, we can choose a batch within 10 to 20 days.

This fungus is resistant to heat, drought and humidity. The south is ideal for planting, while the north needs to take measures to prevent freezing.

3.Asparagus. Asparagus is highly nutritious, especially since it is rich in selenium and amino acids.

After boiling water, the taste of stir-fry is very delicious.

Asparagus is very drought tolerant. It can be picked twice a year, and each picking cycle is three months, which is equivalent to half a year of planting.

And asparagus is easy to manage. In the spring, you can pick it without pruning, then let it grow for a summer and pick new shoots in the fall.

Also, like water spinach, parsley.

Cantonese cabbage, like lettuce, although these vegetables cannot be eaten in a few years like the above-mentioned vegetables, they can also be eaten one by one, and the picking cycle is also very long.

There are also chrysanthemums and greens, which are some of the vegetables we often eat. After cutting off a part of the chrysanthemum and greens. If they can ensure that their fertilizer is sufficient, they can generally harvest another crop.

In addition to leeks, water celery, water spinach, kale, pea pods, chrysanthemum, etc., which can be eaten one by one, the growth rate of these vegetables is very fast, and the growth ability is relatively strong.

In addition to leeks, coriander, garlic sprouts, and water spinach can be eaten one by one, as long as the roots of these three vegetables are not broken, properly watered, new sprouts will grow, and they will be eaten one after another, which is particularly trouble-free.

In addition to leeks, there are three kinds of vegetables: water celery, fungus, asparagus, and their nutritional value is very high, which has a very beneficial effect on people's health.

In addition to leeks, you can cut and eat these vegetables, water celery, asparagus, fungus, kale, water spinach, garlic sprouts, pea tips, sweet potato leaves, etc.

In addition to leeks, there are chrysanthemums, garlic sprouts, green vegetables, fungus vegetables, water spinach, pea pods, sweet potato leaves, purple back cabbage, etc.

The taste of fungus cabbage, water celery, and fungus cabbage is relatively tender, and it is generally good to pick off its leaves on the vine and eat it, and the wild vegetables in the field can be cut and eaten.

Pea tip, pinch off the tip of the section to eat, after a period of time will grow sharp and pinched, you can pinch several shots. Bloody cabbage, green onions, water spinach, sweet potato leaves, tofu vegetables and other vegetables are all pinched for a period of time, and after a period of time, they will sprout and can be pinched again. These are called lazy dishes, and they only need to be grown once, but they can be eaten for a long time.

There are water celery, fungus, asparagus, etc. These vegetables have a high nutritional value, can be picked many times a year, and have a large yield, so they can be eaten throughout the year.

Hello, because leeks have bulbs in the ground, and the leaves are not growing at the tip of the leaf, but growing upwards from the center point of the bulb, so after cutting off the leaves, this is the reason why leeks stubble after stubble.

Next, we will introduce the cultivation techniques of leeks:

1. Planting time

The time of leek planting is actually very extensive, basically spring, autumn and winter can be planted, in fact, it can also be planted in summer, the temperature of the branch is too high, the probability of survival and the yield and quality of growth are not particularly good.

The best time to plant is spring and autumn, when leeks are the most vigorous, growing large and tender, and of very good quality.

2. Planting technology

1. Site selection. The selection of leek planting is not particularly important, it has a strong adaptability to the land, the key is in what kind of plot can grow better, so it is best to choose an area close to the water source, followed by the water storage capacity and fertility of the land are better, so that the leeks planted have good reproductive ability, good color and taste.

2. Planting. Leeks can be cultivated in two ways, it can be reproduced sexually and asexually.

Sexual reproduction is to sow seeds in rows in a well-prepared field.

3. Fertilization. The growth process of leeks is a continuous process, so first of all, we should apply enough when we apply basal fertilizer, and secondly, about a week after planting, we can apply water-soluble fertilizer to promote the growth of leek seedlings, and secondly, after each harvest, we must top dressing according to the growth of leeks and the fertility of the soil in the field.

4. Harvesting. The yield of leeks will not be very high in the first two years after planting, generally from the fourth year, the yield of leeks will begin to increase steadily, and it will not slowly decrease until the tenth year, so in order to maintain a good yield, it can be transplanted after harvesting.

Although the timing of their harvest is inconsistent at first, they do not grow taller at a certain stage, so they feel very neat.

This is because the part of the leek we eat is pure leaves, excluding its rhizome, leek is a bulb plant, its vegetative stem is shrunk near the ground and underground, almost does not grow upward, after you cut off the leaves, the leek can rely on the nutrients stored in the rhizome part and continue to grow new leaves.

This is because when cutting leeks, they are not uprooted, they are cut along the roots of leeks, and as long as they have roots, they can grow again, so leeks are always stubble after stubble.

Because this will not harm the roots, it will save costs, save raw materials for planting, and improve the quality of agricultural products later.

Because leeks are planted with bulbs at the roots, after the leeks are cut, the center of the bulb grows upwards, and the leaves of the leeks will grow.

Because leeks have to raise roots, cutting the first leek to eat will affect its normal life in the future, and if you must eat it, there is no harm to the body.

The first crop of leeks can not be eaten in order to make the leeks grow better, because the roots of the first stubble of leeks after planting are relatively thin and weak, and the leeks that grow are also relatively weak and grow slowly. If people directly cut the first crop of leeks and eat them, then it will be difficult for the leeks to grow smoothly, which will directly affect the quality of the leeks, and also affect its future yield, which is easy to reduce people's economic benefits.

Leeks are a kind of green vegetables that can be harvested many times, but they can't be cut off in the first field after planting, they should be allowed to grow naturally, and then wait for the leeks to grow again and harvest them, because the roots of the leeks just planted are relatively weak, if the first leeks are cut off directly, the roots will rot, and the leeks may also die, which is not conducive to the normal growth of leeks in the future, and people can't harvest leeks many times, so there is a saying that the first leeks can't be eaten.

The first stubble of leeks can not be eaten, not only for the better growth of leeks, but also because the first stubble of leeks grown after planting leeks is particularly fine, the fragrance is relatively light, and the nutritional value is not as high as that of normal growth leeks, which is also an important reason why people say that the first stubble of leeks can not be eaten, but it will not harm the body after eating, but it can not let people absorb richer nutrients, and can not let people taste the real fresh and tender taste of leeks.

Some people also say that in order to make leeks grow normally and smoothly when planting, some fertilizers and pesticides will be used in the soil, resulting in the first stubble of leeks, the absorption rate of fertilizers and pesticides is relatively high, and it is believed that this stubble of leeks is unhealthy and easy to cause harm to human health, so there is a saying that the first stubble of leeks can not be eaten. In fact, the first leek is not absolutely inedible, as long as it is washed, it can be eaten, it will not harm your health, but it will make you feel that its taste is slightly worse, which you don't need to worry too much about.

This is due to the fact that the quality of this leek is not particularly good, and the nutritional value is relatively low, which may cause some harm to the body. It may cause poisoning, it may also cause diarrhea and vomiting, it can cause some damage to the body, it may also cause headaches, and it may cause dizziness.

Their first leek is a young leek, which is very small, the taste is not particularly rich, and the taste is not particularly good. After eating, there is no harm to the body, and the nutrition in it is also very good, but the taste is not too strong, and everyone thinks it is not very delicious.

Because there will be a certain amount of pesticide residue on the leeks of the first crop, it will cause some harm to the body; Eating it may cause cardiovascular and cerebrovascular diseases, increase body fat, increase body calories, and lead to pesticide poisoning.

Summary. Hello, it is a pleasure to serve you, your question has been received, it takes a little time to type, please wait a while, please do not end the consultation, you can also provide more effective information, so that I can better answer for you.

Hello, I'm glad to serve you, your question has been received, it takes a little time to type, please wait a while, please don't end the consultation, you can also bring more effective information, so that I can better explain the model for you.

The harvest of leeks is not based on a few leaves, but mainly on the height of the plant. The height of the leek plant reaches 30-40 cm, and the number of leaves reaches 5-7 pieces, which is suitable for cutting, and the content of various nutrients in the plant is the highest at this time, and the quality and yield are in an excellent state. Generally, 4-6 leaves are most suitable for harvesting when the plant height is 30-40cm.

It can be harvested when the number of leaves reaches 5 to 7 leaves.

Can you eat "head stubble" leeks after spring? Leeks can't eat the "first knife", and what is the reason.

"The first leek is like a chicken's head nest egg, the best nutrition and the best taste. "The reason why the first stubble leeks are the most nutritious is because the leek roots have gone through a winter of nutrient accumulation process, and the temperature is relatively low and the growth rate is relatively slow when the first stubble leeks grow, so the taste and nutrition are the best.

First, because the temperature of the first stubble leeks is low, the roots are often slightly purple or red in the white, while the leeks after the two stubbles are usually white when the temperature is higher, and the roots are usually only white.

Second, the leaves of the first stubble of leeks will be slightly wider and thicker than those of the last few leeks.

How can pesticide residues in leeks be reduced?

Generally speaking, the roots of leeks are the place with the most pesticide residues, and it is best to cut off the roots at least half an inch before firing the leeks you buy at home, so as to minimize pesticide residues.

In addition, after buying leeks, soak them in water and rinse them with more water, which can also reduce pesticide residues. Buying leeks at home and putting them for a day or two before eating them is also conducive to the decomposition of residual pesticides.

Yes, especially the first leeks in spring are the most delicious, did you grow them yourself on the balcony?

If this is the case, it is recommended not to eat it first, wait for him to grow long, and wait for the root system to develop, and then cut it to eat, which is more conducive to the growth of the next stubble, especially when the leeks are expensive during the New Year, use the dumplings you grow to eat!

I can eat it. The first crop of leeks has experienced a winter of nutrient accumulation, which is the most nutritious and tastes the best. Leeks are also called "Yang grass", which is warm and has the effect of tonifying the kidney and yang.

Due to the different cold and warm climates in spring, I suggest that you might as well eat more spring leeks in spring to dispel the yin and dispel the cold. Moreover, the human body's liver qi is strong in spring, which affects the digestion and absorption function of the spleen and stomach. Eating more spring leeks can enhance the qi of the spleen and stomach, benefit liver function, and increase appetite.

The first crop of leeks can be eaten.

Ingredients: 240 grams of grass shrimp, 150 grams of leeks.

Seasoning: 15 grams of vegetable oil, 1 gram of monosodium glutamate, 2 grams of salt.

Method 1: Cut the leeks into centimeter-long segments.

2. Remove the shells of the shrimp and wash them.

3. Heat the pot, add oil, wait until the oil is exhausted, then pour in the leeks and shrimp and stir-fry repeatedly.

4. Finally, sprinkle in monosodium glutamate and salt, stir well and start the pot.

It is best not to eat the first crop of leeks.

Leeks have the ability to absorb heavy metals in large quantities. This ability is good for environmental governance, but it is not good for human diet.

In the case of serious heavy metal pollution. The first crop of leeks absorbs the most heavy metals. If consumed in large quantities or for a long time, it is likely to produce heavy metal accumulation in the human body. Thus seriously affecting people's physical health.

In order to prevent the accumulation of heavy metals in the body, it is not recommended to consume the first crop of leeks.