Cultivation and Planting Methods and Key Technical Points for Kochia scoparia Fruit

Kochia scoparia fruit, also known as di kui, di mai, luo zhou zi, Latin name: Fructus Kochiae Scopariae. It is a plant of the order Caryophyllales, family Chenopodiaceae, genus Kochia, an annual herb about 50-150 cm tall. The stem is erect, much branched, green, often turning red in autumn, with white soft hairs on young branches. It has the effects of clearing heat and draining dampness, dispelling wind and relieving itching. It prefers a warm and humid climate, is drought-tolerant, and likes sunny conditions. It is best cultivated in sunny, humus-rich, well-drained loam. It is relatively widely distributed.

Biological Characteristics: It prefers a warm and humid climate, is drought-tolerant, and likes sunny conditions. It is best cultivated in sunny, humus-rich, well-drained loam.

Cultivation Techniques: Propagated by seed, sown in spring, either direct-seeded or raised as seedlings for transplanting, with row spacing and plant spacing of about 50 cm each, using 7.5-15 kg of seed per 1 hm2.

Field Management: During the growing period, cultivate and weed, and apply topdressing 2 times.