How long is the cultivation history of leek?

The origin of leek In the Six Dynasties, there was a famous man named Zhouyi, who was outstanding in literary talent and poor in vegetarianism. Prince Wen Hui of Nanqi asked him, "What kind of food is better?" He replied, "Chinese chives ferment in early spring and late autumn." Later generations think that his views are really insightful. Du Fu's song, "It rains at night in spring, and brown rice is specially cooked", has become a famous sentence.

Leek, a herb in Liliaceae, contains an element called "sulfur onion", which is slightly spicy and has a special aroma, which can stimulate appetite. Bulgarian folk woman specially celebrated her husband's birthday with leeks and beef pancakes. People in Guangzhou have similar customs. If someone has a birthday at home, they will fry leeks, bean sprouts (without roots) and shrimps (without sideburns) into a dish, which indicates that "it takes a long time, with a head and a tail, and a strong red skin". According to "Notes on Materia Medica", "Chinese chives can warm the middle warmer, lower the qi and tonify the deficiency", and have the effects of nourishing yin and tonifying kidney, strengthening yang, fixing essence, removing blood stasis and reducing swelling.

Leek originated in China and has a cultivation history of more than 3,000 years. It can be planted all over the country. Seven or eight crops are harvested every year, so there is a folk proverb called "Scrape leeks and cut them in the shade". Its variety resources are quite rich, such as water shield in Tianjin, leek in Yunnan and leek in Guangzhou, which are all first-class local products in China. In Beijing, a colorful leek, commonly known as "pheasant neck", has many colors such as yellow, green, white, red and brown, and is a strange variety of leek.