When is the latest ripening time for bayberry?

Bayberry belongs to the Myricaceae family of tree plants. Also known as sheng sheng mei, bai di mei, and shu mei, it has high medicinal and edible value, and is distributed in East China as well as Hunan, Guangdong, Guangxi, Guizhou and other regions of China. Pollen of the Myrica genus found at the Hemudu site from the Neolithic period excavated in Yuyao, Zhejiang, China, shows that bayberry grew in that area more than 7000 years ago. This genus has more than 50 species; those known in China include bayberry (Myrica rubra), mao yangmei, qing yangmei and ai yangmei, and commercial cultivation is mainly of bayberry.

When does bayberry ripen?

Generally it is in May. The time for picking bayberry is mostly around the Dragon Boat Festival; in areas with lower altitude and higher temperatures, bayberry ripens earlier. Conversely, it is later. But in high mountain areas at an altitude of more than 1000 m, ripening is relatively later, with some reaching late in the fifth lunar month, and a few delayed to the sixth lunar month.

What are the precautions for eating bayberry?

1. Meng Shen: It must not be eaten in large amounts; it can greatly damage the teeth and tendons.

2. "Rihua Zi Bencao": Avoid raw scallions.

3. "Kaibao Bencao": Eating too much makes people feel feverish.

4. "Benjing Fengyuan": People with blood heat and excessive fire should not eat much of it.

5. "Bencao Congxin": Eating too much causes sores and phlegm.