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茭白,又名茭笋、蒿笋、水笋、菰首,是禾本科多年生宿根性水生草本蔬菜作物。南自台湾,北至哈尔滨均有分布,以长江流域以南水泽地区栽培较多,北方则在湖边、沟边及水田有少量种植。四季茭白是近年培育的良种,其采收期为4～11月,单产可达3000公斤。贮藏期一般达2个月,冷贮达5个月。可周年供应市场,调剂蔬菜淡季。其具体栽培技术如下:1.茭母选择四季茭白植株高大、产量较高,因此需肥、需水量大。以选择水源方便、蓄水容易、比较肥沃的稻田为好。也可在浅水池塘、河坝滩涂、渠坝边种植。
茭 white, also known as bamboo shoots, Artemisia buds, water shoots, 菰 first, is a perennial perennial perennial aquatic herb vegetable crops. South from Taiwan, north to Harbin are distributed to the south of the Yangtze River Basin in the area more cultivated, the north is in the lake, ditch and paddy fields with a small amount of cultivation. Four seasons Sui white is cultivated in recent years, the elite, the harvest period of 4 to 11 months, yield up to 3000 kg. Storage time is generally up to 2 months, cold storage up to 5 months. Can be the annual supply market, season vegetables swap. The specific cultivation techniques are as follows: 1 mulberry selection Four Seasons mulberry white plants tall, high yield, so fertilizer, water demand. To choose a convenient source of water, easy storage, more fertile rice fields as well. Can also be shallow ponds, river dam beach, canal dam edge planting.