What is Yanghe ginger? Many friends who have heard of Yanghe ginger should think of Yangjiang, which we often grow. In fact, although both names have the word "ginger", Yangjiang belongs to Compositae, while Yanghe ginger belongs to Zingiberaceae. Yanghe ginger is closely related to the ginger we often eat, belonging to the same family and genus. Yanghe ginger mainly grows in southern China, also known as wild ginger. Yanghe ginger can be eaten all over the body. You can eat buds in spring, flowers in summer and stems of Yanghe ginger in autumn. I believe many friends have eaten it.
Yanghe ginger has many uses besides being edible. Yanghe ginger has certain medicinal value. In addition, Yanghe Jiang Ye is very beautiful and has considerable ornamental value. Yanghe ginger is planted as an ornamental plant in some places. Yanghe ginger will give off a unique fragrance all over the body, so it can also be used as the extraction of aromatic essential oil.
How to eat Yanghe ginger? There are many ways to eat Yanghe ginger. The common practice is to fry the fresh buds of Yanghe ginger as vegetables, or to pickle them. The easiest way is to fry Yanghe ginger, shred Yanghe ginger and fry it in an oil pan. Not only is the method simple, but the Yanghe Jiang Ye is delicious.
It's easy to grow Yanghe ginger and Yanghe Jiang Ye. You can sow with seeds or with the stems of Yanghe ginger. The most common way is to sow with stems, so the success rate of planting Yanghe ginger is higher and the growth rate is faster. Planting with stems can be carried out from 1 1 month to February of the following year. After planting, Yang and Jiang will sprout in spring. Because Yanghe ginger mostly grows in the wild, its vitality is very tenacious and its disease resistance is also very strong. After planting, management rarely grows well.