The leaves of high-calcium vegetables are broad and green, and the stems are bright yellow and knobby, which resembles the gorgeous yellow flowers when bamboo shoots mature. High-calcium dishes can be used in cold dishes, stir-fried stews, soups, hot pots and teas, and taste delicate and smooth.
Planting benefit
Vegetables with high calcium have strong adaptability, are not affected by soil and climate, can be planted all over the country, and are easy to live and manage. Generally, cutting propagation is adopted, and it is planted in greenhouse in spring, summer, early autumn and winter, and the survival rate is as high as 99%. When planted in the same year, it will enter the harvest period in the second year. Once planted, fresh stems and leaves can be harvested for 20 years continuously, which is a rare Chinese herbal medicine.
Patients with cardiovascular and cerebrovascular diseases will still pick fresh vegetables in winter if protective planting is carried out. As long as more than 20 pots of high-calcium vegetables are planted, they can be used all year round, with an output value of 40,000-50,000 yuan per mu. After large-scale promotion in the future, the output value per kilogram 1 yuan can reach 8000 yuan.