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Is taro planted in soil or in water?

1. Taro is divided into water taro and dry taro. Water taro is suitable for growing in water, and can be cultivated in paddy fields, low-lying lands or ditches. Although dry taro can grow in dry land, it is more suitable to be planted in humid areas because of the ecotype of marsh plants. Whether it is water taro or dry taro, they all like the humid natural environment.

2. Taro planting environment: taro is divided into water taro and dry taro, water taro is suitable for growing in water, and dry taro is suitable for planting in soil. Taro plant characteristics: taro leaves are shield-shaped, petiole hypertrophy, plant base has a short stem, gradually accumulate nutrients to form a fleshy corm or block. Taro tillering ability: the axillary buds in the middle and lower nodes of taro have the strongest activity and can produce the first tillering.

3. Of course, taro is better cultivated in the soil. If it is planted in the soil, as long as the soil is OK, there will be no shortage of water, and there is little need to take care of it. If it is hydroponic, it is easy to cause decay and death. Hydroponic taro method: choose large, full taro. Taro with bud points is easy to sprout. Wash the taro with clean water. Soak the washed taro in water to promote sprouting, and after the taro germinates and takes root, it can be cultured in water or soil.

Which is good taro, hydroponic culture or soil culture, of course, taro is well cultivated in the soil. If planted in the ground, as long as the soil is OK, there will be no shortage of water, almost no need to take care of it. If it is hydroponics, it is easy to cause decay and death. The method of hydroponic culture of taro the method of hydroponic culture of taro: choose large and full taro. Taro with budding spots is easy to sprout. Wash the taro with clean water.

Varieties of taro

The main variety of white taro: this is the most common variety of taro, with smooth white skin, fresh and tender meat and fragrant taste. It is rich in starch and a variety of nutrients, suitable for cooking a variety of dishes. Red taro: the outer skin and interior of red taro have purple or red spots, the meat is more compact and the taste is unique. It is also rich in starch and other nutrients and is often used to make desserts such as mashed taro.

Multi-daughter taro: the mother taro is fibrous, the taste is not beautiful, the daughter taro is many and the group grows, this kind of tillering ability is strong, the daughter taro is easy to separate from the mother taro, is the tail end thin spindle shape, the cultivation purpose is to harvest the daughter taro. Most of the growers in central and northern China fall into this category, such as the early white taro in Taiwan, the yellow taro in Cixi, Zhejiang, the white stem taro in Hangzhou, Zhejiang, and the black taro in Zhejiang, Hongding taro, and black persimmon in Taiwan, which also have purple or red petioles.

The main varieties of taro are: red taro (also known as red bud taro), white taro (also known as white bud taro), nine-headed taro (dog claw taro), betel nut taro (known as Lipu taro in Guangxi) and so on. China is rich in taro resources, mainly distributed in the Pearl River, Yangtze River and Huaihe River basins. In addition to the main use of starch, taro can also be used as raw materials for vinegar production, wine making, protein separation, alkaloid extraction and so on.

There are many varieties of taro, and the more common varieties are: multi-taro, big qui taro, jade taro, red taro, Longdong early taro, multi-seed taro, Baiyu taro, nine-seed taro and so on. Red taro is an annual perennial herb. Its skin is very thick, brown, the stem is very thick, oblate, the flesh is white, so the starch content is high. Amorphophallus, also known as konjac, is a kind of perennial herb.

Red taro, also known as red bud taro, plant height 90-100 cm, leaves broad-ovate and lavender, mother taro larger, nearly round, each sub-taro 7-10, daughter taro hypertrophy, thick and brown skin, fleshy white, bright red buds. It contains more starch, excellent quality, fresh taro, can also be dried, medium-ripe, growing period 210240d, planting period February-March, September-October harvest, yield 1500-1700 kg per mu.

There are seven different types of taro, among which the more common ones are multi-headed taro, big quake taro, multi-seed taro, red taro (also known as red bud taro), white taro (also known as white bud taro), nine-headed taro (dog claw taro), betel nut taro (Lipu taro in Guangxi province) and so on. Red taro is famous for its bright red buds, and its cross-sectional tone is not significantly different from that of taste and white taro.

What do you mean by dry impression?

Dry taro is a kind of plant, which belongs to Araceae. Also known as taro, Ying vegetable and so on. The dry taro is so named because it can grow under dry conditions and is one of the main crops in tropical and subtropical regions. Dry taro is a kind of coarse grain rich in nutrition, rich in protein, dietary fiber, vitamins and minerals, is a very healthy food.

Plant differences: water taro is a perennial aquatic plant, the rhizome is stout, cylindrical; the dry taro tuber is distributed with many small corms. Leaf difference: the leaf length of water taro is about 6 to 14 cm, while that of dry taro is longer, about 20 to 50 cm long. Flower difference: the fleshy inflorescence of taro is about 5 to 3 cm long, while that of dry taro is longer, about 10 cm.

The introduction of dry taro is divided into multi-seed taro, quake taro, multi-headed taro, tuber is rich in a lot of starch, is an important food crop in the Asia-Pacific tropics. The dry taro liked high temperature and humidity, and the bulb began to sprout at 13: 15 ℃. During the growing period, the temperature was more than 20 ℃, and 27: 30 ℃ developed well.

There are significant differences in appearance and growth characteristics between water taro and dry taro. First of all, their rhizomes are completely different: the rhizome of water taro is thick, cylindrical, up to 50 cm long, while the tuber of dry taro is oval, covered with small corms and rich in starch.

What kind of taro is planted in the paddy field?

This kind of taro belongs to water taro, usually this kind of taro is planted in the paddy field in our hometown, and this taro pole is also edible, and there are more small taros.

Taro divides water taro or dry taro, water taro is planted in water, dry taro is planted in soil; taro leaves shield-shaped, petiole hypertrophy, the base of the plant forms a short stem, gradually accumulates nutrients into fleshy bulbs, or lumps, and so on. However, the axillary buds in the middle and lower nodes have the strongest activity, and the first tillering occurs, which is moist under suitable conditions, is not resistant to drought, and has the characteristics of aquatic plants, which can be cultivated in paddy field or dry land.

Purple taro. Purple taro tuber thick, edible, a number of lateral bulbs, Obovate, also edible, taro with horns refers to taro lateral bulbs, is Araceae, taro plant, is a variety of taro, distributed in China and Japan, born in paddy fields, streams or lake wetlands, born strong, like high temperature, humid and semi-shady environment.

Inflorescences of Schott. Distributed in the south and north of China. It has the effect of regulating qi and relieving pain, dispersing blood stasis and stopping bleeding. Commonly used in qi stagnation and stomachache, choking diaphragm, hematemesis, uterine prolapse, infantile prolapse of anus, internal and external hemorrhoids, crane knee wind. Taro flower is suitable for planting in sandy loam with flat, sufficient water source, convenient drainage and irrigation, deep plough layer, suitable soil structure, good physical and chemical properties and moderate fertility. The paddy field can basically meet the planting needs of taro flowers, so it can be planted in the paddy field.

The main varieties of taro are: red taro (also known as red bud taro), white taro (also known as white bud taro), nine-headed taro (dog claw taro), betel nut taro (known as Lipu taro in Guangxi) and so on. China is rich in taro resources, mainly distributed in the Pearl River, Yangtze River and Huaihe River basins. In addition to the main use of starch, taro can also be used as raw materials for vinegar production, wine making, protein separation, alkaloid extraction and so on.

The mention of taro immediately reminds me of Steamed Spare Ribs with Taro. In addition to steaming ribs, taro can also make a variety of delicacies. In recent years, it is also loved by everyone, and farmers in rural areas have begun to choose to grow taro.

Taro planting

Taro is generally suitable for sowing in spring, and if the local temperature is still low, it can be postponed to Ching Ming Festival. If you decide to cover with film after sowing, you can start sowing before and after the Beginning of Spring, with a dosage of about 200jin per mu. To choose worthless taro, there are no cracks, no diseases and insect pests to sow.

Planting time. When cultivated in open field, it can be carried out when the average temperature is more than 10 ℃. Seeds are generally sown at the end of April in the north and in the south in the first and middle of April. However, there has been a trend of early cultivation in recent years, and some farmers began to use plastic film mulching in early February. Sprouting and sowing.

Taro is planted every year from January to March. As long as the weather is warm and there is no frost, you can sow the taro. Take out the taro that needs to be planted and dry it in the sun for 1-2 days. Plant taro into the soil, do not water before emergence, the temperature is 13-15 degrees, germinate in a week or so. Taro should ensure sufficient moisture and moist soil in the middle and later stages of planting.

Prepare the planting site. The soil for planting taro is rich in fertility, rich in nutrition and thick in soil layer. After choosing the address, the land will be ploughed and trenched, with a width of 50 cm, a depth of 35 cm and a row spacing of about 80-100 cm. Fill the ditch with fertilizer after digging. Sow seeds. Before sowing, the intact taro should be spread out for a few days, and then placed indoors covered with wet sand for sprouting. The room temperature is kept at 20-25 ℃.

A season of taro can only be planted one season a year, the best planting time is from January to March in spring, and the harvest time is from September to October in autumn. Taro is suitable for growing in an environment of high temperature and humidity, and is not resistant to cold. It takes a temperature of 20-25 degrees Celsius to sprout and grow leaves. Sufficient water taro needs enough water in the process of growth. When raising taro, you need to water it every other week to keep the soil moist and promote the growth of taro.

Sowing choose taro planting should choose a healthy, disease-free bulb, with a complete bud tip at the top, and the weight should be about 50 grams. Before sowing, put the bulbs in the sun for 1-2 days to promote germination. Then, it was placed in wet sand to accelerate germination, and about 20 days later, the buds could be sown. Fertilization management and sowing need to apply sufficient base fertilizer to promote plant growth.