An Introduction to the Origin, Price, Per-Mu Yield and Edible Methods of Chicken-Head Polygonatum

Chicken-head polygonatum, also known as chicken-head ginseng, is a medicinal herb commonly found in northern China. The whole plant can be considered a treasure: not only can the roots be used as medicine, but the leaves, flowers and stems all have certain medicinal value, so it is cultivated in many places. So where does chicken-head polygonatum (ginseng) come from? How much does it generally cost per jin? How is it eaten?

Origin introduction:

It is mainly produced in Hebei, Inner Mongolia, Shanxi and the various provinces of northern China, such as Chengde, Qian'an and Zunhua in Hebei; Huairou, Miyun, Yanqing and Changping in Beijing; Wuchuan, Zhuozi and Liangcheng in Inner Mongolia; and Yingxian, Yanggao and other places in Shanxi.

The latest price of chicken-head polygonatum:

The price of polygonatum is about 15 to 20 yuan per jin, but prices vary considerably depending on variety, quality, origin and market. For example, ordinary chicken-head polygonatum is about 13 to 15 yuan per jin, premium ordinary polygonatum is about 18 to 20 yuan per jin, and the price of premium polygonatum slices is above 40 yuan. At the same time, the size of polygonatum directly affects its quality and price; smaller polygonatum is relatively cheaper, but its medicinal components are generally about the same.

How many jin can be produced per mu?

For polygonatum grown under a forest using a wild-simulated cultivation model, one crop is harvested every four years, the yield per mu can reach 3 tons, and the benefit per mu can reach about 50,000 yuan. Because polygonatum combines medicinal, edible, ornamental and cosmetic uses, market demand is increasing day by day and it has good economic benefits. At the same time, as market demand grows, wild polygonatum is being dug up less and less, so artificial cultivation of polygonatum is a good choice. The prospects for developing and utilising this plant in an all-round, multi-level way are very broad.

Introduction to how to eat it:

1. Mix with yellow rice wine: the requirement is to mix an appropriate amount (about 10% of the amount used) of yellow rice wine with clean raw rehmannia and mix well, then seal and moisten until the wine is fully absorbed.

2. First steaming and sun-drying: the first time, the requirement is to “steam until the centre of the polygonatum becomes spongy” (during steaming, take care to collect the polygonatum juice), take it out and “sun-dry until the outer skin is slightly dry”, then mix the polygonatum with the polygonatum juice and an appropriate amount of yellow rice wine, and “seal and moisten until the auxiliary materials are fully absorbed”.

3. Repeated steaming and sun-drying: follow the method of the first steaming and sun-drying. Steam again, sun-dry again until the outer skin is slightly dry, then mix in the polygonatum juice and an appropriate amount of polygonatum, and repeat this process, steaming and sun-drying eight times. For the second to the eighth steaming, 70% of the amount of yellow rice wine is needed.

4. The ninth steaming and sun-drying: finally, mix in the remaining (20% of the amount) yellow rice wine and the polygonatum juice together, and “steam until the exterior is brown-black and glossy, the centre is dark brown, the texture is soft and the taste is sweet”.

5. Sun-dry the qualified processed polygonatum until it is 80% dry, then move on to the cutting process.