Introduction to Angelica Varieties and Detailed Explanation of Seed Saving Methods

Angelica (scientific name: Angelica sinensis), also known as Gan Gui, Qin Na, Xi Danggui, Min Danggui, Jin Danggui, Danggui Shen, Han Guiwei, Danggui Qu, Tu Danggui, is a perennial herb, 0.4-1 m tall. Flowering period June-July, fruiting period July-September. China introduced European angelica from Europe in 1957. It is mainly produced in southeastern Gansu, with Min County having the largest output and the best quality, followed by Yunnan, Sichuan, Shaanxi, Hubei and other provinces, all of which are cultivated. Some provinces and regions in China have also introduced and cultivated it. Its root can be used as medicine and is one of the most commonly used traditional Chinese medicines. It has the effects of nourishing and harmonizing blood, regulating menstruation and relieving pain, moistening dryness and lubricating the intestines, anti-cancer, anti-aging, and immune support.

The whole angelica root is slightly cylindrical. The upper end of the root is called "Gui Tou", the main root is called "Gui Shen" or "Cun Shen", the branch roots are called "Gui Wei" or "Gui Tui", and the whole is called "Quan Gui". The whole root is 15-25 cm long, with a fine and dense outer skin, yellow-brown to dark brown, with longitudinal wrinkles and transversely elongated lenticels; the upper end of the root is swollen, 1.5-4 cm in diameter, bluntly rounded, with residual leaf sheaths and stem bases; the main root is thick and short. It is 1-3 cm long and 1.5-3 cm in diameter, with 3-5 or more branch roots below, thick above and thin below, mostly twisted, with a few fibrous root scars. The texture is flexible, the cross-section is yellow-white or pale yellow-brown. The bark is thick, with brown oil spots, the cambium forms a yellow-brown ring, and the xylem is lighter in color; the center of the cross-section of the rhizome part usually has pith and a cavity. It has a rich aroma and a sweet, pungent, slightly bitter taste.

Commercial angelica is mainly divided into two types according to producing area: Qin Gui and Yun Gui:

Qin Gui: Also known as Xi Gui, it refers to angelica mainly produced on the north and south slopes of the eastern branch of the Minshan Mountains in southern Gansu. In the past, angelica mainly produced in Min County, Tanchang, Zhang County and other places in the north was called "Xi Gui" or "Houshan Gui" because Lanzhou and Xi'an were the distribution centers; angelica mainly produced in Wudu, Wen County and other places in the south was transported to Chongqing, Sichuan for distribution and called "Chuan Gui" or "Qianshan Gui". This distinction no longer exists, and they are collectively called "Qin Gui" or "Xi Gui". Among Qin Gui, high-quality products ("Houshan Gui" or "Houshan goods") have large and long heads, thick legs, a firm and heavy texture, pinkish-white flesh, yellow-brown skin with fine lines and thin skin, and a sweet and pungent taste, and are considered top grade; "Qianshan goods" have thick heads and short bodies, more and longer fibrous roots, a softer texture, darker skin, rougher surface lines, yellowish flesh, an oily appearance (more "oil Gui"), a more pungent taste, and more dead branches.

Yun Gui: Refers to angelica mainly produced in western Yunnan. Its characteristics are mostly thick and short heads with many branch legs (Yun Gui has only two commercial types, Gui Tou and Gui Wei, and no Gui Shen). The body is also plump, firm and heavy, with a rough appearance, yellow-brown surface, yellow-white interior, and also some powdery quality. The taste is pungent, bitter and spicy, with little sweetness. The product produced in Lijiang, Yunnan enjoys the reputation of "Yu Danggui".

In addition, products from miscellaneous producing areas such as Sichuan, Hubei and Shaanxi are mostly hollow and spongy in texture, inferior in powdery quality and sweetness, and often pungent, numbing and bitter in taste.

Commercial angelica is often divided into three types: whole root (also called "Yuanzhi Gui"), Gui Tou and Gui Wei. Gui Tou (also called "Hushou Gui") is angelica with the branch roots removed. Its main characteristics are the same as whole angelica, and it is also divided into Xi Gui Tou and Yun Gui Tou. Xi Gui Tou includes three types: original skin, lightly scraped skin, and scraped skin, with skin colors respectively yellow-brown, a mix of yellow and white, and pinkish-white; the scraped type no longer has residual leaf sheaths; Yun Gui Tou is shorter and stouter. Among Gui Wei, Xi Gui legs are mostly slender, while Yun Gui legs (the thicker Yun Gui legs are called Gui Bang) are relatively thick and short.

Seed saving of angelica

Select disease-free plants or fields, do not dig them up in autumn of that year, carry out normal field management after emergence the following year, and collect seeds 30-40 days after bolting, that is, around mid-August, when the seeds turn from red to pinkish-white. Because the seeds do not mature uniformly, they can be harvested in batches. When harvesting, collect them together with the fruit stalks, tie them into small bundles, place them in a cool place to dry and thresh, and store them in a ventilated and dry place. Avoid heat and moisture.

For seedling raising and transplanting, it is required to use moderately mature seeds formed by flowering in the third year as seed. A single plant, in addition to the main bud, also has many lateral buds. Both the main bud and lateral buds can bolt, flower and set seed. Flower branches can also grow from the axils of the main stem and set seeds. Because the growth periods of each flower branch differ, flowering time and seed maturity occur earlier or later. Therefore, when collecting seeds, one must frequently observe in the field. Looking down from the top of the flower stem, when the first spike is pink, the second spike is light red, and the third spike is light yellow, it should be harvested (generally in early to mid-August). Seeds that are over-mature will bolt prematurely after seedling raising and transplanting, so it is best to break off the fruit spikes when the seeds are 80% mature, insert them in water or wet soil, or wrap them in Qinghao, and after 12-48 hours, when they appear white, the after-ripening effect has been completed. Tie the harvested fruit spikes into small bundles, hang them with stalks and branches in a smokeless, dry and ventilated place to dry thoroughly (moisture content below 8%), then thresh and remove impurities, and seal and store in a dry and cool place. Avoid exposure to the sun, baking, and rain.

For direct seeding cultivation, it is necessary to select and retain biennial seeds with a high degree of maturity and plump, full grains. Direct seeding with such seeds results in earlier emergence, stronger seedling growth and rapid growth, which are important factors for obtaining high yield. However, such seeds are only suitable for direct seeding and cannot be used for seedling raising.