Can Sour Cherries Be Eaten? A Detailed Guide to Planting Methods
The scientific name of the sour cherry is Physalis alkekengi, and it belongs to the solanaceous fruit vegetables; in the north it is called "Jinzhen Guo." So can sour cherries be eaten? Where is their place of origin? What planting methods are there for sour cherries? Now follow the editor to take a look!
1. Can sour cherries be eaten?
The sour cherry is actually the "Jinzhen Guo" of the north; it is a solanaceous fruit vegetable, with the scientific name Physalis alkekengi, and it mainly comes from Northeast China and the Guangdong area. It has the effects of clearing heat and resolving phlegm. If there are symptoms of excess internal heat in daily life, it can be eaten to relieve the condition.
The sour cherry has an outer skin; in principle it can be eaten directly after peeling, without washing, but some sour cherries split open when ripe and may still dirty the flesh, so it is recommended to wash them before eating.
2. Where is the place of origin of the sour cherry?
The sour cherry is native to China, and wild resources are distributed in both the north and the south. It is mainly produced in Gansu, Shaanxi, Henan, Hubei, Sichuan, Guizhou, Yunnan and other places. It has a long history of cultivation in our country; as early as 300 BC, the Erya already recorded Physalis alkekengi. At present it is grown fairly widely in the Northeast region, while cultivation in other regions is relatively little, so it still counts as a rare and special vegetable.
The production environment of the sour cherry
The sour cherry is often cultivated as an annual. It is highly adaptable, cold-tolerant and heat-tolerant, prefers a cool, humid climate, likes sunlight, and is not choosy about soil. In particular, the sour cherry native to Asia can grow normally within a temperature range of 3-42 degrees C. In northern China, the sour cherry commonly occurs in two types, wild and cultivated. The wild type has green fruit and a green husk enclosing the fruit when unripe, turning red when ripe; the cultivated type has green fruit and a green husk enclosing the fruit when unripe, turning yellow when ripe.
3. What planting methods are there for sour cherries?
Sour cherry planting is divided into spring, summer and autumn sowing.
Spring sowing: Deeply plow the planting plot 30 cm, level it, and open furrows at a row spacing of 30 cm, with a furrow depth of 1.5 cm. Sow at a density of 30 seeds per linear meter, then tread the grids to press the seeds into the soil, and cover with soil about 1 cm thick.
Summer sowing: Use idle plots, cut the weeds in the field before July 25, mix the seeds with wet sand, scatter them evenly on the soil surface by hand, then rake over them once with an iron rake to a depth of 2-3 cm. By the August rainy season, the seedlings will emerge completely.
Autumn sowing: The method is the same as spring sowing, with the time in October, and sowing completed before the ground freezes, but autumn-sown seeds do not need cold treatment.
Field management:
Sour cherry management is relatively extensive. During the seedling stage and before flowering, hoe normally 2 times to keep weeds under control; from after flowering to the harvest period, generally no management is needed. Starting from the second year, excess suckers should be removed promptly. Keep about 50,000 plants per 667 sq m. The yield of sour cherries planted in the same year is not high, and from the second year onward the yield will continuously increase. During the growing season no diseases occur at all, so it can be listed as an immune variety.