Osmanthus is picked off and dried to what extent can it be put away

It is enough to dry it to the point that it will become foam when pinched vigorously with your fingers. When storing in the later stage, dry it several times in good weather to prevent resurgence of moisture and mildew.

Osmanthus is a volatile oil component, not suitable for exposure, it is better to dry in the shade or at low temperature, so as to preserve the aromatic components to the greatest extent. After drying, it should be stored tightly closed.

The use of osmanthus.

There are many ways, used to make osmanthus marinade, osmanthus sauce, osmanthus tea, etc., and different uses are different for the treatment of osmanthus. For example, osmanthus tea generally uses fresh osmanthus to be preserved with tea leaves, and then picks out fresh osmanthus flowers to dry them after the tea absorbs the aroma of osmanthus flowers. In the past, the method of sun drying was adopted, but the disadvantage of this method is that the aroma of osmanthus is lost more after sun, and there will be a sun-dried smell, so now the dryer is mostly used for drying and preservation.

In general, it will be broken in a few hours, not that the temperature is low and it can be put for an infinite time, its function is to delay, and the oxidation speed of different things is different.

Osmanthus is generally soaked in sugar or salted to basically maintain the fragrance, and if it is dried, the fragrance will be lost. However, proper drying methods can minimize losses. If you use it for tea, you can bake the fresh osmanthus in the microwave for about 1 minute (depending on how much the amount is appropriately increased or decreased), and then dry it in the sun, which can generally be dried quickly, and the effect is not bad.

1. Freezing method.

Put the processed fresh osmanthus into a plastic bag, tie the bag tightly and put it in the freezer of the refrigerator, no matter when you take it out, it is the same as the fresh osmanthus you have just picked. However, this method of preservation is not perfect. Because fresh osmanthus can not be eaten directly, the tannin component makes the osmanthus very astringent, and the fragrance is insufficient, it must be cooked before it is not astringent and the fragrance is stronger, and freezing does not achieve the effect of cooking.

Therefore, it is recommended that you try to use the following methods to preserve fresh osmanthus, and if you have no time, you can temporarily freeze it.

2. Make dried osmanthus.

Fresh osmanthus can be dried in the oven or microwave, or blotted with quicklime, and then sealed in a plastic bag or glass bottle. It is recommended that you try to use quicklime to absorb the water, and the dried osmanthus made by this method has a strong fragrance and the color will not change.

3. Make sugar osmanthus, osmanthus nectar or osmanthus paste.

It is also a very good choice to make fresh osmanthus into sugar osmanthus, osmanthus nectar or osmanthus paste, which is easy to take and can be stored for a long time.

Potted plants should be moved indoors in winter, placed in a sunny place, so that they can fully receive direct sunlight, and the room temperature should be kept above 5, but not more than 10.

After germination in April of the following year, it is moved outdoors, first placed in a leeward and sunny place for maintenance, and then gradually moved to a ventilated sunny or semi-shaded environment after stable growth, and then normal management. Insufficient light during the growth period affects the differentiation of flower buds.

Cultivation methods and precautions of osmanthus trees:

The cultivation of osmanthus trees needs to pay attention to watering control, and more watering can be done in spring and autumn, and each watering should be watered thoroughly. During the growth period of osmanthus trees, when the temperature reaches 15, fertilizer control can be carried out to supplement nutrients. Osmanthus trees grow rapidly and need to ensure air circulation and prune branches and leaves in time to reduce the breeding of pests and diseases.

1. Watering control.

The water replenishment of osmanthus needs to be controlled, and in the growing season of osmanthus in spring and autumn, the demand for water is greater, and it can be watered many times. During the dormant period in autumn and winter, water appropriately to meet the growth of osmanthus trees. The osmanthus tree should be watered thoroughly every time it is watered to avoid stagnant water, and too much water will cause the leaves to turn yellow and fall.

2. Fertilization control.

During the growth period of the osmanthus tree in spring, the temperature begins to rise, and the branches sprout and grow in large numbers, and fertilizer can be applied when the temperature reaches 15. Dig small holes around the potting soil, pour fertilizer into the small holes, cover them with soil, and apply an appropriate amount of potassium dihydrogen phosphate to promote the growth of the buds of the osmanthus tree more vigorously and the fragrance of the flowers is rich.

3. Ventilation.

The osmanthus tree grows rapidly and has lush branches, so it is necessary to ensure the air circulation of the osmanthus tree's growth space. Water can be sprayed around the osmanthus tree and on the leaves to increase the humidity of the environment, which can effectively avoid the air penetration of germs, achieve ventilation, and make the pot less susceptible to infection.

4. Precautions.

When the temperature begins to rise in spring, it is necessary to prune the osmanthus tree in time, and remove the dead branches of the osmanthus tree with a blade, which can reduce the consumption of excess nutrients. Apply antiseptic film on the pruning part to prevent wound infection, and spray insecticides if there are pests and diseases to prevent and control in time.

How long do osmanthus flowers take to dry? It is decided according to the weather conditions, and if the weather is good, it will be five or six thousand, hopefully.

Generally, five to seven days is fine, depending on the degree of drying.