What vegetables are suitable for planting around the vernal equinox?

The vernal equinox refers to the position of the sun between 0 degrees and 15 degrees of the yellow meridian during the period from March 20th to April 5th. So, what vegetables are suitable for planting around the vernal equinox? The following small series will answer your question.

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What vegetables are suitable for planting around the vernal equinox?

What is the day before the vernal equinox?

What to eat at the vernal equinox?

What vegetables are suitable for planting around the vernal equinox?

1, onion. Seedlings are cultivated in the first half of March, not cut in spring, planted in the ground after wheat harvest, and harvested in the first frost.

2, small arch shed or plastic film west, melon. Seedling raising in Xunyang boundary in mid-March, planting in small arch shed in early April or on plastic film after April 20. From late April to early May, cotton was planted as needed and intercropped with cotton and melon.

3. Eggplant (eggplant, pepper, tomato) was planted in the middle of Xunyang border in March, planted in the open field in late April, and harvested after wheat harvest.

4. In early spring, zucchini can be raised in early or middle March, or directly covered with plastic film in April 10, with a yield per mu 1500 plants, before the wheat harvest.

5. Spring beans. Generally, seedlings are not raised, and plastic film is used for direct seeding. The sowing time is about April 10, and the amount of seeds used per mu is 3.5-4 kg, with 4,000 holes per mu, 3 seeds per hole, and no thinning.

6. Spring radish or spring radish. The yield of spring radish or spring radish is not high, but the price is not low. Generally, it is broadcast live in a small arch shed in early March and harvested from late May to early June.

7. Green beans. The specific sowing date in spring is: from late April to mid-May in Northeast China; Most areas in northwest and north China are in April, and the northern plateau is in early May. East China from late March to early April; Most areas in Central China and Southwest China are from late February to early March; Yunnan is165438+from late October to early February; 65438+ South China February-April.

8, loofah. Luffa likes humidity and is afraid of drought. The soil moisture is high, when the water content is above 70%, it grows slowly when it is below 50%, and the air humidity should not be below 60%. 75%-85%, the growth rate is fast, and there are more melons. When the air humidity reaches saturation in a short time, it can still grow and develop normally.

9, bitter gourd. Bitter gourd has vigorous vitality, many lateral branches and long growth period. To achieve high yield, we must have a good population structure. So the planting density (specification) should be reasonable. Generally, the row spacing of plants is 80×200 cm, the width and row spacing are 100×(30+ 170)÷2 cm, and 400-500 plants are planted per mu.

10, rape. Rape can also be called Chinese cabbage and green vegetables in many areas. Every friend has a different name. Generally, we farmers start planting in spring, and can germinate at low temperature, and the harvest is particularly fast, which can be supplied all year round. It is no longer a single seasonal vegetable. This should be more gratifying for everyone. Planting rape in spring is just the most suitable temperature. When it comes into the market, you can have the first bite of green vegetables in spring.

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What is the day before the vernal equinox?

The day before the vernal equinox is four days away from the sun, and the day before the vernal equinox, autumnal equinox, summer solstice and winter solstice in the 24 solar terms is technically called "leaving the sun". There are four such days throughout the year, so it is called "four days away from the sun".

"Yumen Jing" said: "Those who leave, Yin and Yang belong to the previous dynasty." The vernal equinox and the autumnal equinox, even the summer solstice and the winter solstice. The day before means the day before. The day before the vernal equinox is called "Spring Festival". The day before the summer solstice is called the fire prevention period; The day before the autumnal equinox is called the golden calendar; The day before the winter solstice is called water separation. On the "yellow calendar", the words "four days away from Japan, no major events" must be written, which is generally avoided when choosing a day.

According to the traditional study of choosing a day, it is wrong to get married, move into a house, start a business, build a house, travel and take up a job on the fourth day of departure.

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What to eat at the vernal equinox?

1. shepherd's purse

Eating spring vegetables is the custom of the vernal equinox. Scrambled eggs by digging shepherd's purse can remove the dirty air hidden by cats in winter and avoid spring sleep. Vegetables are the first choice for calcium supplementation in spring, and shepherd's purse is the only one. Shepherd's purse shepherd's purse is rich in nutrition, with high contents of vitamin C, carotenoids and various minerals. In particular, its calcium content is nearly three times that of milk of the same quality.

Shepherd's purse is often made into steamed buns or jiaozi. Stir-fried shepherd's purse, cold sauce or soup can all be mouth-watering delicacies. In addition, shepherd's purse can also be used to make soup and make delicious shepherd's purse porridge.

Choose shepherd's purse without flowers, which is tender and delicious; The root of shepherd's purse has high medicinal value, so it is not suitable to remove the root when eating; Shepherd's purse shepherd's purse should not be cooked for a long time. Too long will destroy its nutrients and turn yellow. When cooking shepherd's purse, don't add garlic, ginger and cooking wine to taste it, so as not to destroy its own fragrance.

2. Toona sinensis

Toona sinensis in the spring equinox season is fragrant, crisp and delicious, with the best taste and nutrition. Since ancient times, there has been a saying in China that "there is no miscellaneous disease in eating Toona sinensis". Chinese medicine believes that Toona sinensis is bitter in taste and cold in nature, and has the effects of clearing away heat and toxic materials, invigorating stomach and regulating qi; It tastes fragrant and can play the role of invigorating spleen and appetizing.

However, it is early to eat Toona sinensis in spring. After mid-April, the nitrate content in Toona sinensis buds in most areas exceeded the standards of the World Health Organization and the Food and Agriculture Organization of the United Nations. That is to say, the more tender the Toona sinensis buds are, the less nitrate will be produced, and the less nitrite will be produced during storage in the future.

Fresh Toona sinensis buds picked directly from trees can be eaten directly as vegetables. But if you buy Toona sinensis from the market, you must blanch it before eating it. Blanching with boiling water for about 1 min can remove more than two thirds of nitrite and nitrate, and can also preserve the green color of Toona sinensis.

Step 3: Bean sprouts

Spring is the season of vitamin B2 deficiency. Eating soybean sprouts in spring can effectively prevent vitamin B2 deficiency. Eating soybean sprouts regularly has the functions of strengthening the brain, resisting fatigue and resisting cancer. During the germination of soybean, the substance causing flatulence in soybean is decomposed. Some nutrients are also more easily absorbed by the human body.

Most rootless bean sprouts sold in the market are promoted by hormones and fertilizers, and rootless bean sprouts are one of the vegetables prohibited from being sold and eaten by the national food hygiene management department. Normal mung bean sprouts are slightly yellow, not too thick, with moderate moisture and no odor; The abnormal color is white, the beans are blue, the buds are thicker, the water is more, and there is a smell of fertilizer. In addition, when buying mung bean sprouts, it is best to choose 5 ~ 6 cm long.

When frying bean sprouts, use a hot pot to fry them quickly, so that vitamin C is less damaged. Mung bean sprouts are cold, so cook with a little ginger to neutralize their coldness. Adding a little vinegar to stir-fry mung bean sprouts can not only prevent the loss of vitamin B 1, but also enhance the weight loss effect.

lettuce

Spring is also a season of high incidence of allergic diseases. Studies have found that a substance in lettuce can resist rhinitis caused by spring allergy and alleviate the pain of allergic patients. Eating lettuce often can enhance the secretion of gastric juice and digestive juice and enhance the secretion of bile. The potassium in lettuce is 27 times that of sodium, which is beneficial to diuresis and water balance, and is of great benefit to patients with hypertension and heart disease.

Lettuce and kidney beans are an excellent match for calcium supplementation. Kidney bean contains calcium 100 g 135 mg, and lettuce root contains an inulin, which can strengthen the absorption of calcium. Lettuce and kidney beans are suitable for cold salad, which is not only refreshing, but also has less nutritional loss.

Lettuce should not be too salty, and it is not advisable to put too much salt when cooking, otherwise it will make nutrients extravasate and affect the taste. Lettuce should not be cooked or stored in copper utensils, which will destroy the ascorbic acid contained in it and reduce the nutritional content.

5. Chinese chives

There are leeks worth eating at the vernal equinox. As the saying goes, Chinese chives have the saying that "spring vegetables smell sweet and Natsuna stinks". At this time, the leeks are tender and delicious. The content of carotene and vitamin C in leek is high, and the content of folic acid and potassium is also good. Moreover, leek contains a lot of dietary fiber, which can promote gastrointestinal peristalsis and prevent constipation. In addition, the special spicy taste of leek comes from its isothiocyanate, which has the effect of inhibiting a variety of bacteria.

Leek is generally divided into thin leaves and wide leaves. Thin leaves are narrow and long, dark green in color, light green in broad leaves, and not as rich in fragrance as thin leaves. When buying spring leeks, pay attention to the narrow leaves and purple roots, while the broad leaves are light green and have a light fragrance, so you can buy them according to your own taste.

The leek in spring is tender, and it can't stand the fire and oil. Pay attention to the heat and time when cooking, and don't overcook it. Note that leeks are called "intestinal grass". Don't eat more for people with indigestion or gastrointestinal diseases.

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