LiphyuTaroWhen is it in season?

When is taro in season?

The ripening period of taro is in autumn and winter, but it is also available year-round.As a traditional product of Liphyu County, taro is cultivated in all thirteen towns of the county, with the largest cultivation areas in Qishan, Xinping, Dumou, and Xinjin.After 2000, it has gradually developed from a few thousand acres to over 10,000 acres, and now has more than 40,000 acres.

Due to the use of biotechnology, careful selection, and purification and strengthening of taro, improving taro quality, the seedlings produced not only retain the original flavor of taro but also greatly increase the yield, with an average yield of 2500 kg per acre, and the highest yield of 3300 kg per acre, with excellent quality and a price of5-6 yuan per kilogram, with high demand.

Taro, known as "Imperial Food", is a major traditional product of Liphyu County and one of the important pillar industries of Liphyu County.Taro has a delicate texture and a special flavor, and is also rich in nutrients, containingproteins, starch, various vitamins and minerals.It has the effects of nourishing the kidneys and strengthening the spleen and stomach, and is a premium ingredient for making food and desserts, as well as a nutritious food for health.Processed food products featuring taro are becoming increasingly popular, and products are sold both domestically and internationally.The "Liphyu Taro" trademark was registered by the National Administration of Market Regulation in April 2000.Due to the high starch content of taro and its special fragrance, taro can be processed intotaro powder and dozens of other foods, and taro can also be peeled, blanched, packaged, and frozen for export, with a broad market prospect and great popularity among domestic and foreign consumers.The effects of taro

The best taro to eat in taro is taro, which has a delicate texture and a special flavor.At the same time, it is large in size, with white flesh and soft texture, which is of high quality.When taro is cut open, the flesh is filled with small red veins, similar to the texture of betel leaves, which is scientifically called "betel taro".

It is cultivated in various places.

The mother taro is oval, with 5-8 children.The main cultivation is mother taro, which usually weighs 1000-1500 grams each, and the largest can reach 2500 grams.It is also rich in nutrients, containing crude protein, starch, various vitamins, high calcium and minerals, and has the effects of nourishing the kidneys, strengthening the spleen and stomach, and strengthening the body. It is a premium ingredient for making food and desserts, as well as a nutritious food for health.1. The mucus in taro contains a complex compound, which can be decomposed by heat. This substance has a therapeutic effect on the body, but is strongly irritating to the skin, so when washing taro, the skin on the hands will itch, which can be relieved by roasting it, so it is best to wear gloves when washing taro;2. Taro must be cooked before eating, otherwise the mucus will irritate the throat;3. Taro can be eaten as a staple foodsteamed

and eaten, or used to make dishes and snacks, so it is a favorite root vegetable.

Taro is also known as "taro", which is the underground stem of the plant Taro, belonging to the plant family Dioscoreaceae.

Taro has a delicate, soft, and sweet taste, with nutritional value similar topotatoesbut does not contain solanine, which is easy to digest and will not cause poisoning.

It is a good alkaline food.Taro can be steamed or boiled, but must be completely cooked.Taro is neutral in nature, sweet and spicy, and has small toxins.It can nourish the spleen and stomach, regulate the qi, and dispel phlegm and nodules.It can treat poor appetite, ulcerous tuberculosis, prolonged diarrhea, and boils.The minerals in taro, such as fluorine, have a high content, which can whiten teeth and prevent caries and protect teeth.Taro contains various trace elements, which can enhance the immune function of the body, and can be used as a common dietary food for cancer prevention and treatment.In the process of cancer surgery or post-treatment, it can provide good auxiliary effects.Nutritional value of Liphyu taro1. Enhance immunity: It can enhance the immune function of the body, which has an auxiliary effect on cancer surgery, radiation, chemotherapy, and recovery.2. Whitening teeth and preventing caries: The fluorine content is high, so taro can whiten teeth and prevent caries, and protect teeth.

3. Detoxification and anti-cancer: Taro contains a mucus protein, which can produce antibodies when absorbed in the body, and improve the body's resistance, so taro can detoxify and inhibit and eliminate cancer toxins, and can be used to treat tumors and other diseases.4. Beauty and hair growth: Taro is an alkaline food, which can neutralize the acidic substances in the body, and maintain the balance of the body's acid-alkaline environment, achieving the effect of beautifying and growing black hair, and can also be used to treat excessive stomach acid.Culinary and therapeutic effects of taro

Taro is sweet and spicy, and has a neutral nature, belongs to the intestine and stomach meridians;

It has the effects of nourishing the stomach and intestines, widening the intestines, and promoting defecation, detoxifying, nourishing the liver and kidneys, eliminating swelling and pain, nourishing the spleen and stomach, dispelling knots, regulating qi, dispersing phlegm, and enriching the marrow.

It is used to treat lumps, phlegm knots, ulcers, diarrhea, and boils.

Its sweet and spicy taste and neutral nature.

It has a small toxin.

It can nourish the spleen and stomach, and eliminate knots;

It is rich in protein, starch, fat, calcium, phosphorus, iron, vitamins B1, B2, C, and saponins. It is mainly used for deficiency of qi and weakness, as well as tuberculosis and chronic lymphatic nodules.Usage: decoction, cooking, or making balls and granules.Note: raw taro is toxic, has a bitter and spicy taste, and cannot be eaten, but can be used as medicine, used to make balls and granules.

Taro is a favorite food for people, but "too much cannot be digested, and it will cause stagnation of qi and damage the spleen" ( ), so it should be paid attention to.Recipe: 1. Taro porridge: 100 grams of dried taro, grind or use 200 grams of fresh taro, cut into small pieces, cook with appropriate amount of rice.Origin: from "Lingnan Collection of Medicinal Plants".Taro contains a lot of starch, so eating too much at once will cause bloating;3. Raw taro is toxic, and must be cooked before eating;

Raw taro is easy to cause local skin allergy, and can be wiped with ginger juice to relieve it.Please note that raw yams are poisonous, with a bitter and pungent taste, and should not be ingested. They can only be used as medicine, in pills or powders.Yams are widely eaten, but "excessive consumption can lead to stagnation of Qi and affect the spleen" ( ), so caution is advised.Recipe: 1, YamsRice porridge100 grams of dried yams, or 200 grams of fresh yams, chopped into small pieces, with an appropriate amount of rice.RiceCook and eat.

Based on.This recipe primarily focuses on the yams' ability to dissolve and eliminate abscesses. The original text states: "It can treat smallpox and other conditions in children, and is also suitable for adults, and can also prevent all kinds of skin diseases."It can now be used for lymphatic gland tuberculosis and chronic lymphatic inflammation.

Yam Pills: Yams (larger ones), an appropriate amount, sliced and dried, then ground into a fine powder, usingjellyfishand(horse radish)to make a decoction and form pills.Take 9 grams each time, with warm water.Based on.This recipe combines the effects of the above three ingredients, with good efficacy in dispelling phlegm and dissolving abscesses.Used for both existing and non-existing abscesses.

Suitable people for (Liphyu yam)

Generally, everyone can eat it: 1. Especially suitable for people with weak bodies;2. People with phlegm, sensitive constitutions (urticaria, eczema, asthma, allergic rhinitis), children with poor appetite and digestion, and diabetics should eat less.People with indigestion and stomach heat should also avoid eating it.Yams must be cooked before eating, otherwise the viscous substances will irritate the throat;

1. Yams contain indigestible starch and calcium oxalate crystals, but calcium oxalate has a bitter taste and can cause skin allergies. However, these are eliminated after cooking.The flesh turns grey or pale purple during cooking.The cooking methods for yams are similar to those for potatoes.Yams, when stewed, make the soup thicker, and yams easily absorb otheringredients.Potatoes and yams fried or pan-fried into thin slices and drizzled with sauce are also delicious, or cooked with slices and sugar to create adessert.The leaves of the yam can also be cooked, similar tospinach,and can be used to wrap other foods for baking.However, the calcium oxalate in the leaves is broken down after cooking.2. A clever way to peel yams: Place the yam (with the skin) in a small bag (only fill half the bag) and hold the bag with your hand, then shake the bag on the cement floor, and then remove the yam. The skin will be completely removed.Yams contain a lot of starch, and eating too much at once can cause bloating;

3. Raw yams contain toxins, and must be cooked before eating;Raw yam juice can easily cause local skin allergies, and can be used to wipe with

ginger juiceto treat it.GingerRub with a brush to remove the fibers.