What are the traditional methods for propagating Bletilla striata (hyacinth orchid) from seed?

Bletilla striata is a traditional Chinese medicine name. Every year in September to October, when the stems and leaves wither, dig it up, remove the fibrous roots, wash it clean, boil or steam it in boiling water until there is no white core, dry it until half dry, remove the outer skin, and dry it in the sun to be used as medicinal material. Today I will introduce the traditional methods for propagating Bletilla striata from seed.

1. Site selection and land preparation

Choose a relatively shady and moist sandy loam soil that drains well and is fertile and loose. Then plow the land deeply, make beds 1.3 m wide and 0.2 m high, apply enough base fertilizer, and after fine cultivation level the bed surface to facilitate planting.

2. Germination

After moistening a towel with nutrient solution water, place the seeds on the towel, cover with plastic film, and keep them under moist conditions at 20°C to let them germinate. After germination, manage them carefully.

3. Sowing

Open holes at a plant spacing of 15 cm and a row spacing of 26-30 cm, with holes about 10 cm deep, put the seeds into the holes, and cover with plant ash until level with the bed surface.

4. Field management

Bletilla striata plants are short, and weeds easily grow beside the plants. After the seedlings are 3-6 cm tall, carry out weeding 1-3 times together with intertillage and fertilization. Fertilization is mainly with dilute human manure and phosphorus fertilizer. During intertillage and weeding, clean up and level the land.

5. Harvesting and processing

Bletilla striata is used medicinally as tubers. Around October, after digging up the tubers, remove the remaining stems, select and keep seed stems, then place the commercial Bletilla striata in boiling water and boil for about 10 min, stirring constantly until thoroughly cooked through, then take it out and directly bake or sun-dry it, or slice it and bake or sun-dry it until completely dry.

The surface of Bletilla striata is grayish white or yellowish white, with several concentric rings and brown dot-like fibrous root scars. The texture is hard and not easy to break, and the cross-section is similar to white. The taste is bitter, and it is sticky when chewed.