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What are the main cultivation regions of Asarum heterotropoides var. mandshuricum (northeast wild ginger)?
It is mainly cultivated in the three northeastern provinces. It is mainly produced in the Yanbian, Baishan, Tonghua and Jilin areas around Changbai Mountain in Jilin Province; in Xinbin, Huanren, Kuandian, Benxi, Qingyuan and other places in Liaoning Province; and in Wuchang, Acheng, Shangzhi, Yanshou, Ning'an and other places in Heilongjiang Province.
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Control Methods and Technical Key Points for Pests and Diseases of Asarum (Wild Ginger)
The main disease is sclerotinia rot, which mainly damages the roots. In the early stage, the base of the root becomes soft and rotting, with white filamentous substances visible, and gradually the aboveground leaves turn yellow, then lodge and die. Spray the leaves or drench the roots with a 500 to 1000 times dilution of 50% carbendazim. The main pest is the black hairy caterpillar, which generally appears in mid to late June. It damages the leaves, and in severe cases the leaves are completely eaten bare. Spray with a 1000 times dilution of dichlorvos or trichlorfon to kill them.
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What are the harvesting and processing methods for Asarum (wild ginger)?
For directly sown Asarum, it can be harvested after 3 to 4 years of growth. For transplanted Asarum, if two-year-old seedlings are planted, harvest 3 to 4 years after planting; if three-year-old seedlings are planted, harvest 2 to 3 years after planting. At present, in order to collect seeds, harvesting can be delayed by 5 to 6 years, collecting more seeds to expand direct sowing of seeds. Wild seedlings can be harvested in the 3rd year after transplanting. The customary harvesting period for wild Asarum is from May to June. For cultivated Asarum, harvesting from August to September gives good quality and high yield. After harvesting, remove all soil, tie every 10 or so plants into a small bundle, twist them into a braid with rope, and dry them in a cool, well-ventilated place under the eaves.
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Processing Methods and Technical Key Points for Licorice and Sour Plum Ginger
This product is made by candying young ginger with licorice and sour plum juice. It has a sweet-and-sour ginger spicy flavor, stimulates the appetite and promotes saliva secretion, and refreshes the mind. The processing technology is as follows: 1. Raw material proportions: fresh young ginger slices 25 kg, granulated sugar 5 kg, licorice powder 10 kg, clove powder 20 g, sour plum juice 2 kg (or citric acid 150 g plus water 3 kg), sodium cyclamate 200 g, potassium sorbate 15 g. 2. Raw material handling: Select young ginger with thick, tender flesh, wash it, and scrape off the skin. Cut diagonally according to the transverse diameter into 0.
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Detailed Guide to Dried Ginger Cultivation Techniques: Planting Methods and Management Points
Cultivation Techniques for Dried Ginger
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