What is Jiu Cai?
Jiu Cai is the above-ground part of the leek plant of the
lily family Alliumceae, and can also be used as a medicine for the whole herb, which can be harvested fresh in all seasons. The first leek leaves are harvested relatively early, 4 leaves of heart can be harvested, after the root fertilization, when the plant grows to 5 leaves to harvest the second cut. You can also harvest 5-6 consecutive cuts as needed for fresh use.
Jiu Cai in English is
Garlic chives, Allium tuberosum, as well as
Chinese leek, Ku Chai, Chinese chives, or Oriental garlic chives.
Morphological characteristics of Jiu Cai
| Part | Description |
| Chives | Perennial persistent herb, 20-45cm tall. |
| Roots | It is a fibrous root system of string roots, without primary and secondary roots. Mainly distributed in the 30cm tillage layer, the number of roots, there are about 40 roots, divided into three kinds of absorbing roots, semi-storage roots and storage roots. The short shrunken stem is the base of the stem, the short shrunken stem is the disc-like metamorphosis of the stem, the lower part has roots, the upper part has leaves. |
| Stems | The stems are divided into nutrient stems and flowering stems. The first and second year nutrient stems are shortened and metamorphosed into disks, which are called bulb disks by Chen, and due to tillering and root hopping, the shortened stems gradually grow towards the surface, elongating 1.0-2.0cm per year on average, and forming gourd-like rhizomes below the bulb disks. The rhizome is an important organ for storing nutrients. |
| Leaves | The leaves are clustered on short shrunken stems with flattened ribbons and can be divided into broad and narrow leaves. The leaf blade surface has wax powder and the stomata are caught in the cuticle. |
| Flowers | Umbel of cone-shaped involucre covered with 20-30 florets. The florets are bisexual, with a white corolla, 6 tepals and 6 stamens. Ovary superior, cross-pollinated. |
| Fruiting seeds | The fruit is a capsule with a 3-celled ovary and two ovules per chamber. Mature seeds are black, peltate, and weigh 4-6g per thousand grains. |
Growth environment of Jiu Cai
Jiucai is a perennial root vegetable of the lily family, highly adaptable, cold- and heat-resistant, and is cultivated throughout China. Many areas in the south can be produced year-round, and in the north, although the above-ground part dies in winter, the lower part of the ground goes dormant, and sprouts and grows after the topsoil thaws in spring.
| Condition | Description |
| Temperature | Leeks are cool, cold and heat resistant, seed germination temperature of 12 ℃ or more, growth temperature of 15 ℃ to 25 ℃, the lower part of the ground can tolerate lower temperatures. |
| Light | Medium light intensity, shade tolerance. However, if light is too weak, photosynthetic product accumulation will be less, tillering will be less and weak, yield will be low and easy to prematurely decay; if light is too strong and temperature is too high, fiber will be more and quality will be poor. |
| Moisture | Suitable air relative humidity 60-70%, soil moisture is 80-90% of the maximum water holding capacity in the field |
| Soil nutrition | Good adaptability to soil texture, suitable pH is 5.5-6.5. high fertilizer requirement, good fertilizer tolerance |
Jiu Cai benefits
The leaves of Jiu Cai are hot and the roots are warm, with the same function. It is slightly sour, so it enters the liver and is the main blood component. It is pungent and warm to disperse stagnant blood, so it can move all the stagnant blood, and is a blood moving medicine. The heart is the main blood, specializing in blood, so it is said to the heart, the stagnation of the five organs to go, it is smooth and self-safe. Stomach heat, is the stomach stagnation and fever, blood stasis line, heat white carry on. The patient's qi depression is much, all people qi and blood but the benefit of flux and, leek sex line and can tonic, so you can eat for a long time.
Jiucai can be antibacterial and liver protection, with strong antibacterial, to E. coli, Staphylococcus aureus, dysentery bacillus and typhoid bacillus have a killing effect. Leeks are rich in ingredients that can improve icterus and prevent colds. It can promote gastrointestinal motility and effectively prevent habitual constipation and intestinal cancer, in which the fiber can wrap up the grit, hair, metal shavings in the digestive tract and expel them through the stool, so leeks have the name of "bowel cleansing grass".
Jiu Cai side effect
Jiu Chai is a common vegetable in life, which is warm, pungent, enters the liver, stomach and kidney meridian, and has the effect of warming the middle, moving Qi, dispersing blood stasis and detoxifying. The moderate consumption of leeks is good for health, but because leeks are irritating to the gastrointestinal tract and hairy, if eaten frequently and in large quantities, they may cause side effects such as noise, fire, diarrhea and aggravated skin diseases.
a. Leeks are pungent and warm in nature. If the body itself belongs to the stomach Yin deficiency, stomach heat is more people, intake of pungent leek, easily lead to stomach heat aggravation, burning the stomach and epigastric area, leading to pain like pain, hunger like hunger and other noisy performance.
b. Frequent and large consumption of leeks may encourage the Yang Qi to inflame and cause symptoms of fire, and the body may experience abnormal symptoms such as bitter mouth, dry throat, nose bleeding, and swollen and painful gums. For people who have a strong Yang-heat constitution, eating a lot of leeks can easily lead to the enhancement of heat in the body and make it easier for the above discomfort symptoms to appear.
c. Eating a lot of leeks also tends to fuel the heat of evil, gastrointestinal damp heat patients ingesting leeks will lead to increased damp heat, resulting in the loss of grain transportation, dysfunction of the intestinal tract to rise clear and fall turbid, water and grain essence and dregs together downstream, triggering symptoms such as diarrhea.
d. Chinese medicine believes that the lung is the master of the skin and hair, skin diseases and the lungs are closely related, and pungent taste into the lungs, people suffering from skin diseases after the intake of leeks, may be due to spicy into the lungs, and subsequently spread the skin and hair, leading to further aggravation of the disease.
How to eat Jiu Cai?
Jiu Bai Cai belongs to the lily family leek leaves, is a perennial root vegetable.
Cai Jiu is native to East Asia and has a long history of cultivation in China, with a wide distribution, especially in the Northeast where it is of better quality.
Garlic chives can be divided into three types: leaf, flower, and both flower and leaf. The leaves of leafy leeks are wide and soft, with little moss, and are mainly leaf-eating. The leaves of flowering leeks are short and hard, with more moss, and are mainly used for picking flower stems.
Due to the different leaf types can be divided into two kinds of broad-leaved leek and thin-leaved leek. Broad-leaved leek, hardy, also known as the mouth leek, more cultivated in the north. The leaves are wide and soft, light green, less fiber, excellent quality, but the fragrance is not as good as fine leek; fine leek, heat-resistant, more cultivated in the south. The leaves are narrow and long, dark green, with more fiber and rich in fragrance.
Greenhouse light-protected leeks, also known as chives, have round, white roots and yellowish leaves, with a slight earthy flavor and tender, soft leaves, but not as fragrant as leeks.
Jiu Cai He Zi
Jiu Cai He Zi (leek He Zi) is a traditional food made with leeks, eggs and noodles as the main ingredients, and is a very popular traditional snack in many parts of China, and in some regions, it is also a festival food.
It is a very popular traditional snack in many parts of China, and is also a festival food in some regions. It is usually made with fresh leeks, sea rice and eggs as the main ingredients. The skin of leek box is golden and crispy, and the filling of leek is crispy and tender, which is a beautiful taste.
Jiu Cai Jiao
Chive dumplings, or Jiu Cai Jiao, are a delicacy made from leeks, shrimp, diced fatty pork, and tai pai flour. The leek filling has the meaning of long wealth, so the dumplings for long wealth. Long, that is, a long time, a long time, said to be long wealth. Chive dumplings are a prayer for long-lasting material wealth, but also a blessing for the longevity of the sky.
The main preparation method is to wash and chop the leek, then fry and set aside, wash and remove the intestinal mud from the shrimp, add tahini, salt, mix and beat with your hands until sticky, then add seasoning and mix well, and finally put the diced fat and minced leek in, as well as to mix well, then put the finished filling into the freezer and freeze for 20 minutes to help the filling coagulate.
How to buy Jiu Cai?
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