It can be used in flower arrangements and is also edible; this flower is the height of elegance
Balloon flower (Platycodon grandiflorus) is also called bellflower. The plant grows about 70 cm tall, and with artificial cultivation it can reach 1 m in height. Its flowers come in a great variety of colors, including violet-blue, emerald blue and pure white. The flower form looks very serene and elegant, and the flower color is delicate without being gaudy.
In gardens, balloon flower is widely used in landscaping. Because its flower form is very beautiful, it attracts a great deal of attention. In addition, it can also be used as a lovely cut flower; a single stem of balloon flower can greatly enhance a flower arrangement, so its uses are truly very wide-ranging. Of course, many people also grow it as a potted plant or plant it in flower beds, which has its own special charm.
Habits and propagation methods
Balloon flower prefers a cool climate and is cold-tolerant and sun-loving. It is best cultivated in hilly areas below 1100 m in altitude, in semi-shaded, semi-sunny sandy loam; it grows better in neutral sandy loam rich in phosphorus and potassium fertilizer. Seeds have a lifespan of 1 year, and storing them at low temperature can extend seed longevity. Dry-stored at 0-4°C for 18 months, the germination rate increases by 3.5-4 times compared with storage at room temperature. The seed germination rate is 70%; at a temperature of 18-25°C with sufficient moisture, seedlings emerge 15 days after sowing.
How to eat it
In Northeast China it is often pickled as a salted vegetable, and on the Korean Peninsula it is used to make kimchi. The local folk song "Balloon Flower Song" describes this plant.
1. Cold-tossed balloon flower root
Ingredients: dried balloon flower or fresh balloon flower, salt, white vinegar or apple cider vinegar, glucose syrup, white sesame seeds, MSG, garlic, chili oil, chili flakes (a small amount), shredded scallion, white sesame seeds.
The toss-and-eat method is very simple and convenient, suitable for people who are short on time or do not like complicated procedures. By using less seasoning and processing the balloon flower without long pickling, it also avoids the problem of excessive salt intake from eating large amounts of salted vegetables.
2. Stir-fried balloon flower
Ingredients: 500 g balloon flower shoots, 15 g chopped scallion, 3 g refined salt, 2 g MSG, 30 g vegetable oil.
Method:
1. Remove any debris from the balloon flower shoots, wash them and cut into sections.
2. Heat a wok over high heat, add the oil and heat to 60% hot, add the chopped scallion and fry until fragrant, add the balloon flower shoots and stir-fry, add the refined salt and MSG and stir-fry until the flavor is absorbed, then remove from the wok, plate and serve.
Features: emerald green in color, tender and fresh-tasting, supports health and helps prevent illness, nourishes the skin and promotes fitness.