A Detailed Guide to Root Vegetable Planting Methods and Key Technical Points

Root vegetables mainly include radish, carrot, root mustard, turnip, burdock, horseradish, and others. They originate mainly in temperate zones and are cold-hardy or semi-cold-hardy biennial or annual vegetables that pass through the vernalization stage at low temperatures and the photoperiod stage under long-day conditions.

Root vegetables have high nutritional value. For example, radish has the effects of clearing heat and detoxifying, moistening the lungs and stopping cough, relieving constipation and promoting urination, and aiding digestion; burdock is effective in promoting human blood circulation, preventing stroke, kidney disease, hemorrhoids, constipation, and lowering blood sugar; carrot is rich in various carotenes, can prevent night blindness and respiratory diseases, enhance resistance to infection by pathogenic bacteria, strengthen the spleen and resolve stagnation, and has good effects on indigestion, chronic dysentery, cough, prevention of cardiovascular diseases, and anti-cancer; horseradish has been used medicinally in China since ancient times and has diuretic and nerve-stimulating effects. At the same time, root vegetables occupy an important position in China's traditional pickled vegetable processing. In addition, they can also provide nutrition-rich, fresh and juicy green feed for the breeding industry.

Root and tuber vegetables refer to vegetables whose edible part is the root or stem, such as lotus root, radish, potato, and Chinese yam! etc.! Root and tuber vegetables such as amaranth, rapeseed, and scallion, etc. Vegetables without leaves are generally
Root and tuber vegetables fall between grains and vegetables, have a higher starch content than leafy vegetables, and can provide the human body with more calories."Experts say that according to testing, every 100 grams of root and tuber vegetables can provide 79-100 kcal of calories, while ordinary vegetables can only provide 10-41 kcal, and their protein and inorganic salt content is also relatively low. Inorganic salts are also an important substance for the human body to resist cold. According to a foreign study, people's fear of cold is related to the lack of a certain inorganic salt component in the body, and root and tuber vegetables contain large amounts of minerals. Therefore, eating more root and tuber vegetables such as carrot, ginger, potato, Chinese yam, lotus root, and taro in winter can enhance cold resistance. In terms of how to eat them, these foods do not have any particular requirements; it is best to stew them with mutton, beef, and the like, for a better cold-resistant effect. Lingzhi spore powder can improve both cellular immunity and humoral immunity, promote the increase of white blood cells, increase the content of immunoglobulin and complement, induce the production of interferon, activate the activity of natural killer cells and macrophages, and increase the weight of immune organs such as the thymus, spleen, and liver, thereby enhancing the body's resistance to various diseases.

In addition, low temperatures will accelerate the metabolism of vitamins in the body, so they should be supplemented in time in the diet. Vitamin A can enhance the human body's cold tolerance, and vitamin C can improve the human body's ability to adapt to cold. Therefore, one can eat more foods rich in vitamin A, such as animal liver, carrot, and pumpkin, as well as foods rich in vitamin C, such as fresh vegetables and fruits.