What kind of plant is tree radish, does anyone know?

Hello! Tree radish is the traditional Chinese medicine in China, the scientific name is large-flowered tree radish, also known as radish, leaf flowers, etc., in the biological classification belongs to the plant kingdom, angiosperm phylum, dicotyledon class, rhododendron order, rhododendron family, tree radish epiphytic shrub, mainly produced in Yunnan, the root can be used in medicine, the taste is slightly bitter, the sex is cool, return to the kidney, liver meridian, has the effect of diluting water and reducing swelling, invigorating blood and removing stasis.

Tree radish growth habits:

1. Temperature: Tree radish likes warmth, does not tolerate severe cold, the optimal temperature for growth is 20 25, and the temperature is lower than 5 to be damaged by frost.

2. Humidity: Radish likes moisture, is not drought tolerant, afraid of waterlogging, and the optimal air humidity is 70 80%, and soil moisture is 60 70%.

3. Soil: Radish likes fertile, and it is advisable to use weakly acidic humus soil with loose soil, good drainage and rich humus.

4. Light: Tree radish likes semi-shade, afraid of strong direct light, should grow under scattered light, too strong light is easy to burn the leaves.

Zhuge vegetables, Zhuge vegetables are also known as dish vegetables, kohlrabi, dog head mustard, round roots, plate vegetables, big head mustard, etc., not only its leaves look like radish, but the underground tubers are also very similar to radish, but it is not a radish.

The scientific name of Zhuge is Wuqing, which is a biennial herbaceous plant that can form fleshy roots in the cruciferous family, Brassica spp., Brassica species, and Wuqing subspecies. It is mainly eaten on its fat, fleshy roots. The yield of Zhuge vegetables is still relatively high, and its yield per mu is as high as 7,000 catties.

In recent years, Zhuge cuisine has been exported abroad in large quantities and has become a famous dish exported by China. The main reason for this is that the cooking of Zhuge cuisine is relatively simple, and it can be eaten raw directly or steamed and eaten.

Key Value: The life history of Zhuge vegetable plants is from September to June of the following year, and even in the cold winter, it can still keep green and not wither, and can cover the ground well. The Beijing area generally blooms from late March to May, and some of the flowering period can be extended to summer, and a colony of flowering areas can last for more than two months, and the best viewing effect can be as long as a month.

Zhuge is a rare ground cover plant in the northern region that can be seen in early spring and green in winter.

Zhuge vegetables can be arranged in tree ponds, slopes, shades, fences, roadsides, grasslands, rockeries, valleys, etc. Use the height of Zhuge vegetables and the color blocks of the group as tree skirts to decorate the trunks of trees, such as the trunks of arborvitae and pine; Because of its long straight root system, it can be used to maintain water and soil, conserve water sources, and at the same time can also green barren slopes and become a landscape of its own.

Hello, from the ** analysis, it may be a kind of mustard, if you need to know the specific plant name, you can also query through the map recognition software. Hope!

Cnidium monnieri stems are numerous, born from rhizomes, up to 60 cm high, creeping roots at the base, simple or branched, quadrangular brother, with shallow grooves, often dyed purple-red, very dense with white flat bristles by Xian Shifeng, the lower part is sparse, the internodes are elongated, and the leaves are very long and returning.

What are the varieties of radish? Do you know? There are many varieties of radish, and the skin of radish can be divided into carrots, white radish, and green radish according to their color.

When it comes to carrots, the first thing that comes to mind is carrots. In rural areas, people will say that carrots are carrots, and it may be that there were few varieties of radishes in the past, the most common ones were white radishes and carrots, so that over time they became carrots. Carrots have a high nutritional value.

When I was a child, adults often forced me to eat carrots, which were said to protect my eyesight, but this is not nonsense, but carrots do have a role.

There are many varieties of radish. What do you know? In addition to carrots, there are also cherry turnips.

In my opinion, among the many varieties of turnips, cherry radish is the most delicious. Turnips don't have the spicy taste of many turnips, but they are crunchy and sweet to eat in one bite. There is also a kind of radish, called Northeast carrot, the skin is red, the meat inside is white, and the moisture is sufficient, and it is often used to eat pork ribs and beef.

Finally, there is a kind of turnip, although the skin is green, but the heart is red, and that is the carrot in the heart. The simmer radish is rarely used in cooking, it is basically cut into a cold dish, and although it is a little spicy, it can also be used as a diet due to its high fiber content and can help women**. As the saying goes, eating radish in winter and ginger in summer does not require a doctor's prescription, so what should you pay attention to when eating radish?

People with cold radish and spleen and stomach deficiency can't eat more. The varieties of radishes should not be boiled together, especially white radishes and carrots, which are best made separately. When cooking carrots, do not put vinegar, vinegar can easily destroy the vitamin C in carrots.

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Carrots, carrots, radishes.

3 All radishes are grown on the ground, and there are white radish, green radish, carrot, carrot and other varieties.

Native to the tropical arid regions of South America, pineapples were introduced to China from Brazil in the 16th century. Pineapple belongs to the genus Bromeliad of the Powdery Endosperm order, a perennial herbaceous plant. Pineapples grow on the ground, but this one is not the same as a radish buried in the ground.

This is a cruciferous coriander root, a type of radish, just eat it as a radish.

Our hometown is called a dish, and it is not delicious to stir-fry, and it is a distant relative of the radish.