What vegetables are not afraid of water wetlands, which vegetables like water, and which vegetables

Leafy vegetables are more resistant to low waterlogging, such as lettuce, fungus, water spinach, purple back cabbage, leaf beets, endive, celery, etc., and cucumbers, melons and other varieties of fruit vegetables can also be used.

Because the plant root system needs oxygen to breathe, so the above-mentioned vegetables are also relatively water-resistant wetlands, and it is better to use high ridge cultivation for cultivation, I hope it will help you.

The following vegetables are not afraid of water wetlands:

Lettuce. Lettuce prefers moisture and is resistant to waterlogging, and during growth, it needs to be provided with enough water. After a week of planting, pour a slow seedling water. Lettuce has a well-developed root system, bacon on the leaves, strong drought resistance, high lettuce yield, ***.

Endive. Chicory is a vegetable that is not afraid of waterlogging and has a wide range of adaptability to the environment. Its growing habits prefer water, fat, drought-tolerant, moist, fertile, fertile soil, grows on hillsides or valleys, forest edges, forests or flat fields, open or near water.

Bracken. Spinach is a vegetable that is not afraid of waterlogging. It prefers to grow in a well-watered, fertile environment, but it is not tolerant to low temperatures, and it dies from frost stems and leaves. Spinach is native to the south and is widely cultivated in the south and grows from April to October.

Lotus root. Lotus roots live in ponds, prefer humid environments, and are not afraid of waterlogging. The growing environment should not be short of water. It belongs to the subclass Magnolia and the Yamanosauridae. It prefers warm environments, is not shade tolerant, and is suitable for growing in the sun.

Please note that the cultivation method of the above vegetables may vary depending on the environment and climate, so please choose the planting method according to the specific situation.

For example, spinach, bamboo shoots, green garlic, onions, cocoons, edamame, etc., all contain more oxalic acid. In addition to the astringency affecting the taste, oxalic acid can combine with calcium ions in food to form insoluble calcium oxalate, so that the calcium in food cannot be absorbed and utilized by the human body. At the same time, oxalate also hinders the absorption of iron in food, and long-term eating of vegetables high in oxalic acid may cause kidney stones in addition to calcium deficiency and anemia.

If these vegetables are boiled with tofu, eggs, and animal liver, the calcium and iron in these foods will form insoluble calcium and iron salts that cannot be absorbed by the body.

This type of dish is best blanched in boiling water before cooking, so that most of the oxalic acid can be removed.

Inherently toxic substances.

In addition, some dishes also contain toxic substances, and food poisoning can occur after eating. For example, lentils, green beans and other lentils contain toxins such as plant hemagglutinin and saponin, these toxins are not destroyed when they are not cooked, and the onset is acute 1 to 5 hours after eating, the main symptoms are nausea, vomiting, abdominal pain, diarrhea, etc., and are accompanied by dizziness, headache, cold sweat, general weakness and other symptoms.

Water-loving: Artemisia chrysanthemum.

Baby cabbage parsley.

Spinach rice.

Lotus root, callus white, kelp. Ivory.

In autumn and winter, cabbage and radish should not be afraid of more water, because if the radish has less water and more loss, then it will feel bran, and the taste will not be very good when eating, and the same is true for cabbage, if the water is lost, the water is not very sufficient, then it is not delicious to eat.

Leafy vegetables are more resistant to low waterlogging, such as lettuce, fungus, water spinach, purple back, leafy beets, endive, celery, etc.