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Six Methods to Improve Licorice Germination Rate
Licorice is a perennial herbaceous plant of the Fabaceae family, with its dried roots and rhizomes used as medicine. It has the effects of tonifying the spleen and replenishing qi, resolving phlegm and relieving cough, clearing heat and detoxifying, relieving urgency and stopping pain, harmonizing the properties of various medicines, and neutralizing the toxicity of a hundred medicines. Licorice is not only a major medicinal material, but also an excellent calorie-free sweetening additive in food, and an important auxiliary material for cigarettes and other industries, so the demand for licorice is growing ever larger. As natural licorice resources are increasingly depleted, artificial cultivation is necessary. Due to reasons such as the dense structure of the licorice seed coat and protein dehydration and denaturation, cultivating licorice suffers from problems such as slow germination, uneven germination, and low germination rate.
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Detailed Explanation of Licorice Planting Methods and Technical Key Points
Licorice, also known as sweet grass root, sweet licorice, sweet root, powder grass, etc. It is a perennial herb of the genus Glycyrrhiza in the Fabaceae family, with its roots and rhizomes used as medicine. Sweet in taste, neutral in nature, it has the effects of clearing heat and detoxifying, moistening the lungs and transforming phlegm, tonifying the spleen and replenishing qi, relieving cough and resolving phlegm, and harmonizing various medicines. It is used for sores and ulcers, cough and sore throat, weak spleen and stomach, qi deficiency and lack of blood, common cold, stomach pain, limb pain, jaundice, periodontal disease and other conditions. I. Cultivation Techniques (I) Site Selection and Land Preparation Deep sandy soil or sand-covered land should be selected. Wind gaps should be avoided when selecting the site. After selecting the land, deep plow the soil 40
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Processing Methods and Key Technical Points for Licorice Seeds
In the process of planting licorice (Glycyrrhiza), because the seed coat of licorice seeds is hard and keratinous, the seeds have difficulty absorbing water and will not germinate without treatment, which has become a difficult problem in large-scale licorice cultivation. At present, the sulfuric acid seed dressing method, the warming and repeated soaking method, and the seed coat crushing method have achieved good results in treating licorice seeds. 1. Sulfuric acid treatment method: For each kilogram of clean seeds, use 20-30 milliliters of 80% sulfuric acid and stir evenly. After 4-7 hours of treatment, rinse thoroughly with clean water, but the treated seeds must be dried in the sun before use. The treatment time of the seeds is related to the temperature and the amount of acid added.
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How to do intertillage and weeding for licorice? Practical methods and technical key points
Licorice is suitable for growing on idle beach and vacant land where crops cannot be planted, and such land tends to have many weeds as long as there is water, and the success or failure of planting and the level of yield are all related to weeding. When there are many weeds, the utilization rate of water and fertilizer by licorice is low, and the yield naturally decreases. For licorice fields planted in large fields, weeding should be carried out by combining manual weeding and chemical herbicide weeding. That is, in the year of planting, manual weeding is mainly used; starting from the second year, for plots with many weeds, select appropriate herbicides in June to July for chemical weeding, hoe and till once before the rainy season, and till once again after autumn. This
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Control Methods for the Licorice Flea Beetle (Diorhabda tarsalis)
A leaf-eating pest of the Chrysomelidae family, it is one of the main obstacles to the development of licorice production. It is distributed to varying degrees in the ** Uyghur Autonomous Region, the Hexi region of Gansu Province, and the licorice-producing areas of Liaoning Province, mainly damaging sweet licorice (Glycyrrhiza glabra) and not harming other trees, shrubs, or other herbaceous plants. Throughout the entire growing season, adults are the main agents of damage and consume large amounts of foliage; adults and larvae often overlap in causing damage. In severely affected plots, entire stands of licorice are eaten down to only stems or leaf veins, and from a distance it looks as though the autumn withered and fallen-leaf period has arrived. Try
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What are the control methods for underground pests of licorice?
The main underground pests at the seedling emergence stage of licorice are mole crickets and the Oriental beetle (He's Oriental chelifer), while at the mature plant stage the main ones are click beetles, scarab beetles, cutworms and darkling beetles, which cause serious damage. After wild licorice is damaged by underground pests, because the wild root head is deep below the soil surface, it is mainly the underground stem that is eaten and damaged, and after damage the adventitious buds can grow rapidly and regenerate, so the whole plant does not die. In contrast, what is mainly eaten and damaged in cultivated licorice is the root, and the plants are young and small with weak recovery ability; accompanied by rot infection, this often leads to the whole plant rotting and dying. In
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How to make watermelon rind taste good? The method for making licorice watermelon rind strips
Watermelon rind is rich in carbohydrates, minerals and vitamins, and has effects such as clearing heat and detoxifying, and promoting urination. The following introduces the technique for making licorice watermelon rind strips: Cut into strips. Thoroughly wash fresh watermelon rind with clean water, drain off the water, remove the green outer skin and the red flesh, then use a stainless steel knife to cut the watermelon rind into strips 0.2 cm wide and 6 cm long. Salting. First mix sodium benzoate and table salt, in amounts of 0.1% and 10% of the weight of the watermelon rind strips respectively. Then, in a container, salt in the order of one layer of watermelon rind and one layer of mixed salt, with a somewhat larger amount of mixed salt on the topmost layer. The salting time is generally 24 to 48 hours. Rinsing. Put the salted watermelon rind strips into a container holding clean water, changing the water once every 1 hour, until the salt content in the watermelon rind strips drops to 1% (the salt content is tested with a handheld salinity refractometer). Sugar processing. Put the rinsed watermelon rind strips into a bamboo basket and drain off the water. Then, in a container, process with sugar in the order of one layer of watermelon rind strips and one layer of sucrose. The amount of sucrose used is 20% of the fresh watermelon rind strips, and the sugar processing time is 24 to 48 hours. Baking. Take out the sugar-processed watermelon rind, drain off the sugar liquid thoroughly, arrange it evenly on a baking tray, send it into the drying room, and bake at 65 to 70 degrees C until the moisture content of the watermelon rind is 25%. Auxiliary ingredient formula. Calculated per 100 kg of fresh watermelon rind strips, prepare the auxiliary ingredients: sodium saccharin 0.05 kg, monosodium glutamate 0.2 kg, citric acid 0.05 kg, table salt 0.5 kg, potassium sorbate 0.01 kg. Soaking the auxiliary ingredients. Place the dried watermelon rind strips in a container. Dissolve the auxiliary ingredients according to the formula in licorice water, pour into the container, and mix the watermelon rind strips thoroughly from top to bottom. On the second day, mix from top to bottom another 1 to 2 times, leave for 2 days, take out the watermelon rind strips and bake them. The licorice aqueous solution is made by boiling 4 kg of licorice and 25 kg of water per 100 kg of fresh watermelon rind strips, and filtering it. Baking. Evenly arrange the watermelon rind strips that have been soaked with auxiliary ingredients on a baking tray, and send them into the drying room for baking. It is suitable to control the drying room temperature at 60 to 65 degrees C. During baking, turn them several times, and when the moisture content of the product drops to about 25%, the baking is finished. Mixing in licorice powder. Cool the watermelon rind strips at room temperature. Mix licorice powder (used in an amount of 0.1% of the fresh watermelon rind strips) into the watermelon strips, and mix evenly to obtain the finished product.
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Technical points for cultivating Gastrodia elata with rice husk culture medium
Rice husk is a good "soil" ingredient for culturing Armillaria mellea and cultivating Gastrodia elata in plain areas. The "soil" it forms, namely the filler, is loose, well aerated, has good water permeability and is rich in nutrients, which is beneficial to the growth of Armillaria mellea. The rhizomorphs on the fungus branches and fungus wood cultured with it are thick and vigorous, and the Gastrodia elata cultivated with them grows well. The method is: (1) Rice husk fungus substrate culture: use 1 part rice husk and 1 part yellow sand (volume ratio 1:1) or 3 parts rice husk and 2 parts yellow sand, add water and mix thoroughly, humidity 40%
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Correct methods for thinning and final thinning of licorice seedlings
Licorice is mostly cultivated in arid regions. To ensure a high emergence rate, when direct seeding is used, the seeding rate is often on the high side; therefore, after emergence, seedlings must be thinned and finally thinned according to their condition. Seedlings generally emerge about 10 days after sowing. When the seedlings have grown 2-3 true leaves, thin them, pulling out the overly dense and weak seedlings so that the spacing between seedlings remains at about 5 cm, which favors seedling growth and development and the formation of robust plants. When the seedlings have grown 3-5 true leaves or the seedlings are more than 6 cm tall, carry out final thinning, with a plant spacing of 10-15 cm being suitable, leaving 20,000-25,000
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Detailed Explanation of the Processing Method and Production Steps of Licorice Mango
It is made from salted mango blanks as the raw material, through desalting, soaking in seasoning, and sun-drying or oven-drying. (1) Process flow: salted mango blanks → desalting → drying → ingredient mixing → pickling → drying → finished product → packaging. (2) Key operating points: ① Desalting and drying: Soak the salted mango blanks in clean water to desalt, with a soaking time of about 6-8h, until the salt content is about 5%, then scoop them out and drain, sun-dry or use a dryer to dry to a semi-dry state, in preparation for soaking in the seasoning. ② Ingredients: 100kg mango blanks, 3kg licorice, 10kg granulated sugar, 45g sodium saccharin,
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