When is the maturity of Myrica rubra?

1: The mature season of Myrica rubra is usually from May to July. Yangmeiduo picked it around the Dragon Boat Festival. Myrica rubra ripens earlier in areas with lower altitude and higher temperature, and vice versa. However, the mountainous areas above 1000 meters above sea level mature relatively late, some are lower in May of the lunar calendar, and a few are postponed to June of the lunar calendar.

(1) Myrica rubra belongs to Myrica of Myrtaceae, also known as Mei Sheng, Baitimei and Shu Mei. It has high medicinal and edible value and is distributed in East China, Hunan, Guangdong, Guangxi and Guizhou. Myrica rubra is native to Yuyao, Zhejiang, China.

(2) Myrica rubra has lush foliage, round crown and many red fruits in early summer, which is very lovely and is an excellent tree species combined with landscaping. Economic use: the fruit is moderately sweet and sour. It can be eaten directly and processed into dried bayberry, sauce, candied fruit, etc. , can also be used to make wine. Has effects in quenching thirst, promoting fluid production, and promoting digestion.

(3) The growing environment of Myrica rubra: it likes acidic soil and is native to the hillside or valley forest with an altitude of 125- 1500m in the temperate and subtropical humid climate in China. It is mainly distributed in the south of the Yangtze River basin and the north of Hainan Island, that is, between 20 degrees north latitude and 3 1 degree, which is similar to citrus, loquat, tea tree and bamboo, but similar in cold resistance.

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