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冬寒菜别名冬葵、葵菜、滑肠菜等,属锦葵科锦葵属中以嫩茎叶供食的栽培种,二年生草本植物。冬寒菜嫩茎叶可炒食、煮食,柔嫩清香,口感滑润,颇受人们喜爱。特别适宜孕妇和儿童食用。1.选择良种(1)紫梗冬寒菜茎绿色,节间及主蔓均紫褐色,叶脉基部的叶片亦呈紫褐色,七角心脏形,主脉7条,叶柄较短,叶大肥厚,叶面皱。生长势很强,较晚熟,开花期迟,生长期长。如湖南的糯米冬寒菜。(2)白梗冬寒菜茎绿色,叶较薄较小,叶柄较长,较耐热,早熟,适于早秋播种。如浙江丽水冬寒菜。
Winter cold appellation mallow, Atractylodes, Pisum, etc., is a Malvaceae Malvaceae in the tender leaves of the cultivated species, biennial herbs. Winter cold vegetables tender leaves can be fried, cooking, soft fragrance, smooth taste, popular with people. Particularly suitable for pregnant women and children edible. 1. Selection of fine varieties (1) purple stems cold winter vegetables stems green, internode and the main vine are purple brown, leaf base vein was also purple brown, seven heart-shaped, main vein 7, petiole shorter, large leaf hypertrophy , Foliage wrinkled. Strong growth potential, late maturity, flowering late, long growing season. Such as Hunan glutinous rice winter cold dishes. (2) white stems winter cold vegetables stem green, thin leaves smaller petiole longer, more heat-resistant, early maturing, suitable for early autumn planting. Such as Zhejiang Lishui winter cold dishes.