Advantages of Lycium barbarum before summer
The fruit of Lycium barbarum ripens intermittently. Generally, there are three kinds in production: Chinese wolfberry with spring fruit, Chinese wolfberry with Xia Guoguo fruit and Chinese wolfberry with autumn fruit. The fruit that ripens from June to early July, that is, the old eye branch fruit is spring fruit Lycium barbarum, and Lycium barbarum before summer is the better fruit in this batch; From early July to August, the fruit produced by the spring branches in that year was called Xia Guo; The fruit that ripens from September to 10 is autumn fruit.
Before summer, Lycium barbarum went through three months of winter rest and three months of spring growth. Moistened by rainy season and summer solstice in Grain Rain, it fully absorbed the essence of heaven and earth and began to mature in mid-June. From mid-June to early July, pre-summer Lycium barbarum matured into pre-summer Lycium barbarum. From the appearance, Lycium barbarum is the best in a year before summer, with thin skin, thick meat, few seeds, large grains, sweet taste, small quantity and high quality.
People in China often eat Lycium barbarum by soaking in water, making soup and soaking in wine, mainly because the output of Lycium barbarum is low before summer, most people eat Lycium barbarum mixed in other seasons or with different qualities, and various additives produced by traditional field drying technology make Lycium barbarum taste poor and people are unwilling to chew it. Moreover, people pay attention to the health of Lycium barbarum, so the way of eating Lycium barbarum in water and soup is widely circulated. However, before summer, because of the advantage of "sweet food", Lycium barbarum can better meet people's demand for edible taste when chewing. Therefore, Lycium barbarum can be chewed directly before summer, and the nutritional components of Lycium barbarum can be absorbed to a greater extent. This eating method makes Lycium barbarum have higher health care value before summer.