Bamboo shoots are native to China and mainly produced in southern China, including Jiangsu, Zhejiang, Guangdong, Guangxi, Sichuan, Guizhou, Yunnan, Fujian, Taiwan Province, Hunan, Hubei, Shandong, Henan, Shaanxi, Taiwan Province and other provinces. The origin of Artemisia selengensis is Zhonghai, which was planted before the Tang Dynasty in China and has a long history of cultivation.

Chrysanthemum likes cold climate, with strong cold resistance and high temperature resistance. Growth is slow below 65438 02℃, and poor above 29℃. It is a diurnal plant with fast growth speed and lax requirements for light, and is suitable for growing fertile sandy loam or clay loam with strong water retention. Chrysanthemum was originally wild, but now it is cultivated all year round, especially in the south. Bamboo shoots can be found all year round, but only bamboo shoots and winter bamboo shoots taste the best.

Introduction of bamboo shoots

Bamboo shoots are the embryonic form of bamboo poles. In the longitudinal section, you can see that there are many diaphragms in the middle, surrounded by thick bamboo shoots, which are wrapped in bamboo baskets. Bamboo shoot meat, diaphragm and tender parts of bamboo shoots can be eaten. Bamboo shoots can be dug in winter and harvested before and after Tomb-Sweeping Day 3 ~ 6 years after bamboo shoots are produced. The quality of bamboo shoots of Phyllostachys pubescens is better than that of Phyllostachys pubescens.

Bamboo shoots were harvested after planting Dendrocalamus latiflorus and Phyllostachys pubescens for two years. The harvest period is April ~ 165438+ 10, and the harvest period is July ~ August. The harvesting time is when the shoot heads of bamboo shoots just come out of the soil. The harvesting time is too late, with much fiber and bitter taste. Bamboo shoots, also known as magnolia slices, can be eaten in winter, spring and summer all year round. The water content of fresh bamboo shoots is high, the water content of bamboo shoots is 90% and that of winter bamboo shoots is 85%. They are fresh and tender foods, which are not resistant to storage and long-distance transportation.