What kind of vegetable is this?

Biennial stout erect herb, 30-60 cm high. Whole plant indigo? Smooth and hairless. The stem is short, 2~4 cm above the ground, and begins to swell into a hard, oblong, spherical or oblate fleshy bulb with leaves, with a diameter of 5~ 10 cm or more; The skin is usually light green, but there are also green or purple, and the meat inside is white. The leaf length is 20~40 cm, in which 1/2~ 1/3 is the petiole; Leaf blade oval or ovoid oblong, smooth, covered with white powder, with obvious teeth or notches at the edge, usually with 1~2 lobes near the base; The leaves on the flower stem are as small as stems and leaves, and the petiole is weak.

kohlrabi

Flowers yellow and white; Arranged in long racemes; Sepals 4, narrow and erect; Petals 4, spreading like a cross; Stamens 4 strong; Pistil 1, ovary superior, stigma capitate. Pods are long and cylindrical, with short beaks and swollen bases. The seeds are small, spherical, with a diameter of 65438±0 ~ 2mm and tiny teeth. Flowers bloom in spring.

Fold and edit the growing environment in this section.

Isatis indigotica is an annual or biennial herb, and its edible part is fleshy bulb, which is crisp and tender and can be eaten fresh and pickled. Kohlrabi is a kind of cabbage that can form fleshy stems. Compared with Chinese cabbage, its edible part is different.

Originated from the ocean coast, it comes from the variation of leafy cabbage. Cultivation is the most common in Germany. /kloc-was introduced to China in the 6th century, and now it is cultivated all over China. When the root system is shallow and the stem becomes shorter, the leaves grow on the shortened stem. The leaves are oval, obovoid or nearly triangular, green, dark green or purple, with wax powder on them. The petiole is slender, and after a certain leaf cluster grows, the short stem expands to form a fleshy stem, which is round or oblate, fleshy, green or green-white, and a few varieties are purple. Bulb cabbage seedlings of a certain size are vernalized at 0- 10℃, and then bolting, flowering and fruiting under long sunshine and suitable temperature. The flower organ structure and flowering and pollination habits are the same as those of Chinese cabbage.

Isatis indigotica is rich in nutrition. Every 100g product contains 9 1-94g of water, 2.8-5.2g of carbohydrate, 0.4-2.1g of crude protein and 64mg of vitamin C34, which can be eaten fresh, cooked or preserved.

Potamogeton likes mild cabbage and plenty of light. It is cold-resistant and has the ability to adapt to high temperature. The optimum growth temperature is 15-20℃. Fleshy stems are prone to fibrosis when exposed to high temperature above 30℃ during the expansion period. The choice of soil is not strict, but it is suitable for planting in clay loam or sandy loam with rich humus.

Generally, it is cultivated in spring and autumn in northern China. Cultivation in autumn, winter and spring in South China. Inner Mongolia, Xinjiang, Heilongjiang and other alpine regions, mostly once a year. Sowing in cold bed or hotbed in northern spring, the sowing period is 65438+1from early October to early February; Autumn ploughing will be carried out in July and August. When planting 5-7 leaves. Bulb cabbage leaves are very small and can be planted at a reasonable distance. The spacing between early-maturing varieties is 25-30 cm, and the spacing between middle and late-maturing varieties is 40-50 cm. Proper watering, intertillage and squatting after planting. When the succulent stems begin to swell, topdressing or even watering. Uneven watering can easily lead to cracking or deformity of fleshy stems. Stop watering when it is close to maturity. After the succulent stems are fully unfolded, they can be harvested. Generally speaking, seeds are collected as adult plants or semi-adult plants in autumn. In the south of China, seed plants can overwinter in the open field, cellar or buried ground in the north, and be planted in the seed collection field in the next spring. It is more than 1000 meters away from the seed collection place of Chinese cabbage crops. The main pests and diseases are soft rot, black rot, cabbage butterfly, aphid and so on.

Growth cycle of kohlrabi:

Cabbage is a biennial plant. Under normal circumstances, only roots, stems, leaves and other vegetative organs grow in the first year, and a large amount of nutrients are stored in the stems and leaves. After vernalization in winter, the reproductive organs are formed in the spring of the following year after the photoperiod is completed in long sunshine, and flowers are fertilized (pollinated). Its growth cycle can be divided into two stages: vegetative growth and reproductive growth.

Vegetative growth period: it can be divided into five growth periods.

Germination stage: the germination stage is from sowing to budding to the first pair of true leaves developing and forming a cross with cotyledons. Germination period is closely related to temperature. The high temperature season in summer and autumn is about 10~ 15 days, and it is about 25~30 days shorter in winter and spring.

Seedling stage: from the first pair of true leaves to the formation of about 5~7 leaves, and then to clumping, this is the seedling stage. The length of seedling stage is also closely related to temperature, with the saving of 15~20 days in summer and autumn and 25~30 days in winter and spring.

Rosette period: when the second leaf ring forms to the third leaf ring after planting, the rosette period is from 13 to 19, when the leaves emerge and begin to bear fruit. This period varies with the maturity of varieties, with early maturity of about 20-25 days, middle maturity of 25-30 days and late maturity of 35-50 days.

Nodulation period: from the beginning of leaf rolling and leaf harvesting in the heart leaves, this time is the nodulation period, and the required time varies according to the maturity of varieties and the temperature. Generally, it takes about 20~25 days for early-maturing varieties, 25~40 days for medium-maturing varieties and more than 45 days for late-maturing varieties.

Dormancy period: In the southwest and south subtropical areas of China, seed collection is generally carried out in the open field in mountainous areas without winter storage; At the same time, most of the seeds are collected by residual plants. After harvesting, conventional varieties are planted in seed collection fields with short-stem residual plants below bulbs, and the dormancy period is not obvious. kohlrabi

Reproductive growth period: kohlrabi

When the stem of cabbage plant reaches the corresponding diameter (thickness), after a period of low temperature and long sunshine, after vernalization stage, flower buds can be differentiated and transferred to reproductive growth stage, regardless of whether it is heading or not.

Bolting period: from the top of seed plant or from leaf to bud, the time is bolting period, which lasts about 40 days.

Flowering period: from the first flower to the last few flowers of the whole plant, this period is flowering period, lasting about 30 days.

Pod-setting period: from the end of the flower to the discoloration of the pod, and finally to the yellow maturity, this period is the pod-setting period, which lasts about 30 to 40 days.

Growth and development:

Unlike Chinese cabbage, Chinese cabbage is a winter crop. Its plants must reach a certain size at the seedling stage of tender kohlrabi, that is, after the stem reaches a certain diameter (thickness), it can be vernalized by low temperature and long light induction. Therefore, Chinese cabbage is also called green body or seedling vernalization crop. The degree of low temperature required for vernalization varies with the size and variety of seedlings. Generally speaking, it is a low-temperature sensitive plant. The upper limit of low temperature is 15~ 17℃ and the lower limit is 4~ 10℃. Generally, vernalization can be achieved at 10~ 15℃, and the fastest passage time is 7~8℃. The time to finish vernalization varies with the variety characteristics and the degree of inducing low temperature. Generally, early-maturing varieties are fast, about 30 days, middle-maturing varieties are about 50 days slow, and late-maturing varieties are about 70 days at the latest. Through vernalization, the stem diameter of seedlings is also different. The stem diameter of early-maturing varieties is more than 6mm, and that of middle-late-maturing varieties is more than 8 ~10 mm.

Whether Chinese cabbage can be vernalized at low temperature in the seed germination stage has also been explored at home and abroad. Except for a few varieties, most varieties are completely unaffected, but the effect on early harvest and yield increase of leaf bulbs is obvious.

Long sunshine can promote bolting and flowering after flower bud differentiation, and continuous long sunshine every day 15~ 17 hours can bolt and bloom in advance; If the average daily short light is less than 10~ 12 hours, bolting and flowering will be delayed.

Folding environmental conditions

Chinese cabbage has wide adaptability and strong resistance.

Temperature: Chinese cabbage likes mild climate, but it can also resist cold and high temperature. The suitable heading temperature is 15~20℃, and the adaptive temperature range is 7~25℃. At seedling stage, it can tolerate low temperature of-15℃ and high temperature above 35℃. The lowest germination temperature is 2~3℃, and the germination takes about 15 days. When the optimum germination temperature is 18~20℃, it can germinate in 2~3 days. Above 25℃, assimilation is weakened, respiration is enhanced, and plant consumption is increased, which is characterized by yellowing of basal leaves, shortening of stems, loose nodulation, and decline of quality and yield.

Humidity: the water content of Chinese cabbage plants is 92~93%. At heading stage, it likes more soil moisture and moist air, but at seedling stage and tree-clumping stage, it can tolerate a certain drought and humid climate. Generally speaking, when the air relative humidity is 70~80% and the soil relative humidity is 60~70%, it is more suitable for the growth of Chinese cabbage. Soil water content is another factor limiting cabbage yield. For example, if the soil moisture is insufficient, the relative humidity below 50% will seriously affect the heading and reduce the yield. For example, if the soil moisture is above 90%, the roots of plants will be deprived of oxygen, leading to diseases and plant death. The relative humidity of air has little effect on the growth and development of Chinese cabbage.

Light: Chinese cabbage is a long-day crop. Before vernalization, long sunshine is beneficial to growth. Wide adaptability to light intensity, low light saturation point, 30~50KLx. The light in southwest and south subtropical areas can meet the needs of four seasons.

Soil nutrients: Chinese cabbage is a fertilizer-loving and fertilizer-tolerant crop, which absorbs more fertilizer than ordinary vegetables. It needs more nitrogen fertilizer at seedling stage and heading stage, and more phosphorus and potassium fertilizer at the ratio of N3:P 1:K4. If there is more nitrogen fertilizer, increasing phosphorus and potassium fertilizer in proportion will make the ball compact and increase the amount of clean vegetables.

Folding leaf ball formation

Bulb formation:

The formation of bulb stems and leaves is an adaptation phenomenon of bulb stems and leaves vegetables to adverse environment. As far as this plant is concerned, it doesn't have to be bulbous to complete its life-long growth. The bulbous leaves can protect the terminal buds and store nutrients for the next stage of growth. After long-term human selection and planting in spring and autumn, its most solid quality is the best. Therefore, the cool temperature of 15~20℃, short and sufficient light, fertile soil and sufficient water and fertilizer conditions are the best conditions for cabbage. On the other hand, if the temperature is above 25℃ for a long time, the sunshine is above 14 hours for a long time, and the water and fertilizer are insufficient, the ball will not be compact or firm.

The cone of cabbage is formed by folding several leaves of the terminal bud. There are great differences in the number of leaves among varieties. Including 30-50 early-maturing varieties, 50-70 middle-maturing varieties and 70-90 late-maturing varieties with leaf length exceeding 1cm. The weight of leaf bulbs is mainly in 1~4 bulbs, such as late-maturing variety 1~30 leaves, middle-maturing variety 1~20 leaves and early-maturing variety1~/0 leaves, accounting for 60% of the total bulb weight.

After the ball began to form, the weight of the ball leaves increased continuously, in which the weight of the ball leaves increased faster than that of the ball leaves, and the outer leaves gradually aged and fell off, and the number and weight decreased. There is a gap in the number of bulbous leaves among varieties. Different cultivation seasons affect the development speed and flower bud differentiation sooner or later, and also affect the number of bulbous leaves.

In addition to the climatic factors, the cause of leafy vegetables' ball formation may also be related to the fact that the endocrine hormones in the leaves of plants and the carbohydrate content in the leaves reach a certain ratio, so that the leaves of leafy vegetables will not roll up and form ball. The role of hormones will strengthen the formation of carbohydrates. Therefore, nitrogen, phosphorus and potassium fertilizer should be applied in time when entering the stage of preparing for pelletizing, so as to make the pelletizing compact and improve the commodity output.

In addition to unfavorable climate, improper hormone secretion and unreasonable carbohydrate increase, impure varieties, improper cultivation season, insufficient supply of fertilizer and water, and pests and diseases are the main reasons for loose piles.

Immature bolting problem:

Cabbage will bolt and blossom when it doesn't ball or the ball is not perfect. This phenomenon of kohlrabi is called immature bolting or early bolting in vegetable production.

The phenomenon of immature bolting of cabbage often occurs in southwest and south subtropical regions, which often causes great losses or seriously affects the quality of goods.

The main reason for immature bolting is that before heading, the seedling stems of Chinese cabbage reach the diameter of vernalization. After a period of low temperature and long sunshine, flower buds begin to differentiate, not bulbous leaves. Then the temperature rises in spring, and the buds are pulled out.

Cabbage planted in Jinsha River valley at the border of Sichuan and Yunnan from late September to 65438+1October, and planted from late September to 65438+February, which is easy to bolting prematurely in February of the following year.

The way to avoid sowing in southwest and south subtropical areas is to avoid this period and adopt the combination of early, middle and late maturity varieties, sowing spring seeds in winter, sowing spring seeds in summer and sowing winter seeds in early autumn to obtain high quality and high yield.

Fold and edit the distribution scope of this paragraph.

Originated from the ocean coast, it comes from the variation of leafy cabbage. Cultivation is the most common in Germany. /kloc-was introduced to China in the 6th century, and now it is cultivated all over China.

The main value of folding and editing this paragraph

Folding medical value

Nutritional analysis

Kohlrabi is a kind of cabbage, and its scientific name is bulb cabbage. Kohlrabi is a kind of vegetable between kohlrabi and cabbage, which can be steamed as a side dish or shredded to make a cold salad. Its vitamin C content is extremely high, and a cup of cooked Radix Isatidis contains 1.5 times the "recommended daily intake". It also contains a lot of potassium, and the content of vitamin E also exceeds 10% of the "recommended daily intake".

Potatoes is a new special variety introduced from Europe, which takes swollen fleshy bulbs and tender leaves as edible parts. Bulbs are crisp and tender, fragrant and refreshing, rich in nutrition, and suitable for cold and fresh eating. Young leaves are rich in nutrition and high in calcium, and have the health care function of promoting digestion and resolving phlegm, which is suitable for cold salad, stir-frying and soup making. It is very popular in boxed gift dishes and supermarket sales. It has short growth period, few diseases and is easy to plant.

According to the analysis of nutritionists, every 500g of Isatis indigotica contains 5.9g of protein, 1 1 g of sugar, 4. 1 g of crude fiber, 3.3g of ash, 8 1 mg of calcium,122mg of phosphorus and/kloc. 566366

The vitamin content of kohlrabi is very rich, especially drinking fresh juice, which has a therapeutic effect on stomach diseases. Its signature nutrients, such as vitamin C, have the function of relieving pain and promoting granulation, and can promote the healing of gastric and duodenal ulcers. Contains a lot of water and dietary fiber, which can moisten the intestines and relieve constipation, prevent constipation and eliminate toxins. Radix Isatidis is also rich in vitamin E, which can enhance human immune function. Trace element molybdenum can inhibit the synthesis of ammonium nitrite, so it has a certain anti-cancer effect.

Sexual taste

Ganxin, cool.

① Southern Yunnan herbs: "pungent and astringent."

② Seeking the grassland: "Dry, pungent and cold, non-toxic."

Functional indication

Treat turbid urine, bloody stool, toxic swelling and brain leakage.

① South Yunnan Materia Medica: "Treating spleen deficiency with excessive fire, phlegm in diaphragm, abdominal pain, and turbid urine; And the treatment of furuncle; Eat raw to quench thirst and resolve phlegm, and decoct to treat large intestine bleeding; Burn ash as the end, treat brain leakage; Silent blowing nose to treat apoplexy. The skin can quench thirst and drench. "

(2) Addendum to the outline: "Solve coal poisoning."

(3) Seeking the grassland: "Wide-chested hangover."

④ Annals of Sichuan Traditional Chinese Medicine: "diuresis to reduce swelling and regulate spleen. Treat heat toxin and wind swelling; External application of swollen poison. "

⑤ Illustrated Chinese Higher Plants: "Treating duodenal ulcer."

dosage

Oral administration: decoction, 1~2 Liang; Raw or charred powder.

External use: pound, grind and blow your nose.

avoid

Seeking the Origin of Materia Medica: "Consumption of qi damages blood, so avoid it after illness and sore."

Additional prescription

Treatment of yin cyst is like a bucket: Banlangen and Phytolacca acinosa are sliced and mashed for external application. (Sichuan Yearbook of Traditional Chinese Medicine)

Folding dietary value

Shredded kohlrabi in sauce

Quality standard: reddish brown in color, crisp and tender in quality, fresh and slightly salty in taste.

Formula: Dictyophora dictyophora 100 kg, soy sauce 30 kg.

Production method:

1. Choose a big, fresh kohlrabi, which is neither chaff nor rotten, wash it and cut it into 3× 3mm square wires.

2. Soak in clear water for 5 hours to squeeze out 30% water, then soak in soy sauce and pour the jar twice a day. It will be finished in two days.

Cashew nut mixture

Ingredients: Bulb cabbage, cashew nuts.

Seasoning: salt, sugar, vinegar, chicken essence, soy sauce, pepper and olive oil. If you eat spicy food, you can also put Chili oil.

Exercise:

1. Peel the cabbage, cut it into strips and blanch it in boiling water.

2. Put the seasoning into the blanched bulbous cabbage strips.

3. Cut the small tomato into 2 knives as decoration.

High fiber mixing

Seasoning: bamboo salt, Tricholoma matsutake and olive oil. Ingredients: half fennel, 50g sprouts, 20g sweet and crisp beans, 50g celery, 20g purple leaf 10g, and 20g red and yellow tomatoes.

Exercise:

1. Wash fennel, spore cabbage, celery and sweet crisp beans, change knives and blanch them for later use. Wash the red and yellow tomatoes and cut them in half.

2. Wash the bottom of purple leaves and put the above vegetables.

3. Mix bamboo salt, Tricholoma matsutake and olive oil and pour on the plate.

Can't resist the temptation of meat? Then the intake ratio of 4∶ 1 (4 dishes 1 meat) is your best choice.

Beef kohlrabi

Features: the soup is red and bright, the beef is soft and rotten, fresh and delicious, moist but not greasy.

Ingredients: 500g beef (fat and thin).

Accessories: 200g kohlrabi and 50g apple.

Seasoning: salt 4g, ginger 2g, pepper 2g, onion 5g, ginger 5g, star anise 2g, soy sauce 5g, lard 20g, watercress 10g.

Exercise:

1. Wash beef and cut it into 2cm square pieces;

2. Peel the kohlrabi and cut it into pieces of the same size;

3. Boil the water in the pot, add beef, remove the floating foam, then add onion, ginger, pepper, soy sauce, salt, galangal, star anise and apple, and switch to low heat until the beef is 70% cooked;

4. Cook lard in another pot, stir-fry red oil with watercress, mix in fresh soup and boil, filter off the residue, pour the juice into the beef pot, add kohlrabi and cook until the meat is soft, and the kohlrabi can be eaten when cooked.

Fried shredded kohlrabi

See entry: Fried shredded kohlrabi.

Tofu balls

Features: meatballs are tender outside and tender inside, delicious, soft and crisp to eat, seasoned outside and full of flavor.

Ingredients: 200g of Taian Tofu, 20g of eggs, 50g of dried seaweed, 25g of sweet noodle sauce, 0g of Jiang Mo sauce10g, chopped green onion10g, kohlrabi sauce10g, chopped coriander10g, and 5g of refined salt.

Exercise:

1. Put the tofu into a cage and steam for 15 minutes, take it out and drain it, press it into a paste with a knife, put it in a big bowl, and mix it with eggs, dried seaweed, sweet noodle sauce, minced Jiang Miao, chopped green onion, minced kohlrabi, minced coriander and refined salt and pepper noodles to form stuffing, and squeeze it into nine pieces with a diameter of 3.5 cm.

2. When the oil temperature is 90% hot (about 225℃), put the meatballs in the oil, fry them until golden brown, take them out and put them on a plate. Bring salt and pepper or sweet and sour sauce to the table.

Pickling of kohlrabi

Ingredients: peeled turnip, 7 liang of salt, 2 bags of soy sauce and vinegar, 65438+ 0-2 jin of pepper (according to personal taste), half a catty of Qu liquor (just a few yuan a catty of pure grain wine), 4 liang of fresh ginger and garlic, 6-8 liang of sugar, 2-3 liang of monosodium glutamate, and peanut 1 jin.

Production method: 1. Peel and wash Isatis indigotica, shred, marinate with salt for 36 hours, and then spin dry (you can wrap it in a net bag and put it in a washing machine to spin dry).

2. Garlic and ginger are shredded or sliced, peppers are shredded and mixed well, and peanuts are cooked for use.

3. Stir the pickled kohlrabi, garlic, ginger, shredded pepper and peanuts evenly (without adding water).

4. Boil the soy sauce vinegar and let it cool. Pour in white wine, monosodium glutamate and white sugar, stir well and put in a jar. Marinate for two days before eating. In order to reduce the intake of nitrite, it is best to eat it after half a month. )