马一兵同志在今年《科学大众》八月号上介绍了我国特有的水生蔬菜——茭白,让我们了解到这种美味可口、营养价值很高的蔬菜的生物学特性,以及我国农民利用这一特性从茭草中选择培育出茭白来的高度智慧。文章告诉我们:古人起初是吃茭草的籽实(茭米),作为粮食; Comrade Ma Yibing introduced this year’s unique aquatic vegetable, the Chinese wolfberry, on the August issue of “Science Popularity” this year. We learned about the biological characteristics of this delicious, nutritious vegetable, and how farmers in China use this feature. Choose from the grass to cultivate a high degree of wisdom. The article tells us that the ancients initially eat the grass seeds (glutinous rice) as food;