Characteristics of charcoal-roasted daffodils

Charcoal-roasted daffodils are characterized by elegant orchid fragrance and osmanthus fragrance, and the taste is fresh and soft.

Narcissus tazetta? L. var。 ? China? Roma. ): Also known as Chinese narcissus, it is a variety of narcissus. It is a perennial herb of Amaryllidaceae. Narcissus leaves are extracted from the green and white tubular sheath at the top of the bulb and then from the leaves.

Generally, each bulb can take out 1-2 stems, and many bulbs can reach 8- 1 1 branches, which are umbels. There are six petals, and the ends of the petals are yellow. There is a bowl-shaped protective cover outside the stamen. Bulbs are ovoid to wide ovoid and covered with a brown film.

The leaves are long and narrow, and the back of the capsule is cracked. Flowers bloom in spring. The original species of Chinese narcissus was introduced from Italy in the Tang Dynasty. It is a variety of narcissus tazetta l. It has been cultivated in China for more than 1000 years. After thousands of years of cultivation, it has become one of the world's narcissus, ranking tenth among the top ten traditional famous flowers in China.

Chinese narcissus

There are many varieties of daffodils. The most common is the Chinese narcissus, which is known as one of the top ten famous flowers in China. It blooms every spring. The flower is umbrella-shaped, with 6 white petals and goose yellow at the end. It has high ornamental value. Because its juice is poisonous, we must pay attention to it when cultivating, but daffodils can play a medicinal role.