Is it Purpurea? It looks similar.

Introduction

Purpleroot is a perennial herbaceous plant of the Asteraceae family. In southern my country, such as Guangdong, Guangxi, Hainan, Fujian, Yunnan, Jiangxi, Sichuan, Taiwan and other places, it is cultivated sporadically in rural areas, and is mostly used for medicinal or vegetable purposes. Purple cabbage originates from my country. According to the "National Collection of Chinese Herbal Medicine", it is recorded that purple cabbage has the effects of treating hemoptysis, bleeding metrorrhagia, menstrual pain, blood gas deficiency, bronchitis, pelvic inflammatory disease, heat stroke, amba dysentery and external trauma to stop bleeding. According to testing by the Experimental Center of the Fujian Academy of Agricultural Sciences, every 100g of purple cabbage contains 91.49-91.66g of water, 16.26-19.18g of crude protein, and 22.5mg of ascorbic acid. It is rich in mineral nutrients, especially iron, copper, zinc and other trace elements (Table 1-2). It also contains flavonoid glycosides, which are non-toxic, have the effect of prolonging the effect of ascorbic acid and reducing the purple color of blood vessels, and have moderate resistance to malignant growth cells. Purple cabbage grows robustly, has strong resistance to stress, is basically free from pests and diseases, and is free from pesticide pollution. Its young branches and leaves are crisp and tender when used in cooking. They have the special fragrance of Asteraceae plants and a unique flavor. Folks believe that purple cabbage has the effect of cooling blood and removing deficiency fire, and is a health-care vegetable that is beneficial to human health.

[Edit this paragraph] Morphological characteristics

Purple backweed is native to southern my country. The growth status of the purple back vegetable is that the whole plant is fleshy, the roots are thick, and the depth of the soil is less than 30cm. The stem is upright, about 45cm high, and has strong branching. The stem is green with purple, the young stem is slightly hairy, and the axillary buds on the stem follow the new leaves. New branches gradually sprout into new branches, extending at an angle of approximately 45 degrees to the stem where they are located. The leaves are alternate, arranged in 5 leaves on the stem, with internodes ranging from 2 to 5 cm in length. The leaves are broadly lanceolate or ovate, 10 to 15 cm long, 3 to 5 cm wide, with sharp apex, serrated margins, purple and slightly prickly edges, slightly hairy heart leaves, dark green leaves, and young leaves. The purple on the back is rich, symmetrical and shiny, and the purple on the back of the old leaves is lighter. It blooms in late autumn and in winter, so flowers are rarely seen in cultivation. The pedicel is higher than the top of the leaf cluster, and the flower head is yellow, with tubular bisexual flowers and achenes. Round rectangular seeds.

[Edit this paragraph] Requirements for environmental conditions

Purple back vegetables like a warm and humid climate and are not cold-tolerant. They will stop growing when the temperature falls below 10 degrees. The aboveground parts will die when exposed to frost, and they survive the winter in the soil with only their fleshy roots. The optimal temperature for the growth of branches and leaves is 25 to 30 degrees. Purpurea is a short-day plant that is relatively shade-tolerant and grows well in the shade of trees or in the gaps between the front and back of houses and on shady sill edges. With sufficient sunlight, the leaf color will be brighter and brighter, but avoid exposure to the scorching sun. Under strong sunlight exposure in hot summer, the growth will be poor. Purple cabbage is resistant to fertilizer and moisture, and likes moist, loose, fertile, organic matter-rich, and deep soil.

[Edit this paragraph] Cultivation technology

Propagation methods

(1) Cutting: This is a commonly used method for taking cuttings in cultivation. It is used year-round in South China. It can be carried out. In other areas, April to August is suitable. If you use protected land for cultivation, annual cuttings can also be carried out. Before cutting, the seedbed should be prepared, and the sandy loam soil with deep, fertile and loose soil should be plowed and leveled to form a 1.2-1.3m wide border with a border height of 20cm and a border length of about 20m. Select the fully grown branches from the mother plant and cut them into cuttings. Each cutting is about 10cm long, and the cutting edge is cut into a bevel. 2 to 3 leaves are left on the upper end of the cuttings, and the lower leaves are cut off. When cutting, first insert a small stick diagonally into the border at an angle of 45 degrees, pull out the small stick, and then insert the cuttings into the soil to a depth of 5 to 7 cm. Press the soil tightly with your hands to make the cuttings in close contact with the soil. Immediately after cutting, water it thoroughly and water frequently to keep the soil moisture above 80%. After about 1 month, new roots will grow and you can transplant. Cuttings can also be taken directly on the planting ground. If you want to propagate a small number of plants, you can also use bottles of water for transplanting. The roots will grow in about half a month and you can plant them. (2) Root division: In early spring, before germination in February, dig up the underground perennial roots, cut them into several plants, and plant them in the seedbed or planting hole. Water frequently to keep them moist, and new plants can grow.

Planting

The seedlings propagated by cuttings or root divisions in the seedbed can be planted in about 40 to 50 days. In order to obtain high yield and high-quality products, purple-backed vegetables should choose a place with deep, fertile soil, rich in organic matter, less exposure to the scorching sun in summer, and a warmer place in winter. The terrain is required to be high and dry, without water accumulation, and the groundwater level should be below 60cm. After selecting the land, it is necessary to carry out deep plowing and apply base fertilizer. Apply 3000 to 5000kg of decomposed manure, 200kg of lime, and 100kg of plant ash every 667 square meters. Then make a narrow border with a width of 0.6 to 0.9m and a height of 100cm. It is about 30 m long, planted in 2 to 3 rows per border, with a row spacing of 30 cm and a plant spacing of 15 to 20 cm. The planting depth is 2 to 3 cm deeper than the seedbed. Water immediately after planting to promote survival. Because the root system of the seedlings is weak, try to take soil with them when transplanting the seedlings to avoid damaging the roots.

Field management

(1) Fertilizer and water management: After planting, pay attention to watering to keep the soil moist, fresh and moist. After one week when the seedlings survive, water 5% About 1% of thin feces or 0.1% urea solution. Harvesting can begin 30 to 40 days after planting. Top dressing must be applied after each harvest, with 30% dilute manure water or 2% urea solution.

Every 2 to 3 times of harvesting, some phosphorus and potassium fertilizers should be added, such as spreading 100kg of plant ash/667 square meters, or 10kg of calcium, magnesium and phosphorus/667 square meters. Watering is very important. In addition to fertilizing and watering, additional watering is also required according to the weather. Especially from July to September, when the temperature is high and drought occurs, watering should be done 1 to 2 times a day. Make the branches and leaves grow vigorously, with bright color and crisp texture. (2) Cultivating, weeding and soil cultivation: After each harvest or after heavy rain, cultivating should be carried out to loosen the soil to promote root growth and axillary bud germination, and eradicate weeds to save nutrients. At the same time, the rhizosphere soil should be cultivated, and the soil between the rows should be gradually cultivated toward the roots to promote the emergence of adventitious roots and the germination of new plants, and to help protect the root system over the winter. (3) Covering the shed to increase winter production: When the temperature drops to about 15 degrees, purple backgrass grows slowly. As the temperature drops to frost, the above-ground part dies. In order to extend the harvesting period and achieve annual listing, small sheds or greenhouses should be covered in late October, so that annual harvesting can be achieved.

[Edit this paragraph] Medicinal value

Also known as red beetroot, red beetle, red cabbage, red cabbage, leaf red cabbage, red jade cabbage, blood peel cabbage, Gynura bicolor (Roxb.) DC. The whole plant, stems and leaves are used as medicine. Can be harvested all year round. Because the stems and leaves are rich in water and juice, they are difficult to dry and are generally used fresh. The nature and flavor are sweet, pungent, and cool. Function: Cooling blood to stop bleeding, clearing away heat and reducing swelling. Used for hemoptysis, bleeding, dysmenorrhea, gas pain, bronchitis, pelvic inflammatory disease, heat stroke, amoebic dysentery; external use to treat traumatic bleeding, long-lasting ulcers, boils and carbuncles, and paronychia. Usage: 2 to 4 taels for fresh product; 0.5 to 1 tael for dried product. For external use, mash an appropriate amount of the fresh product or grind the dry product into powder and apply to the affected area. Remarks (1) This product is often called red Gynura divaricata (L.) DC. Gynura divaricata (L.) DC.

[Edit this paragraph] Excerpt

"National Compilation of Chinese Herbal Medicine" Panax notoginseng is a perennial herbaceous plant of the Asteraceae family. Semi-wild vegetables, fresh leaves and young shoots are high in vitamin C and contain flavonoid glycosides, which can prolong the effect of vitamin C, reduce vascular purpura, and improve anti-parasitic and anti-viral capabilities. Purple back cabbage also has the effects of treating hemoptysis, dysmenorrhea, blood deficiency, bronchitis, pelvic inflammatory disease, heat stroke, amedysentery and external trauma to stop bleeding. The young shoots can be eaten in stir-fries, soups, and hotpots. They have a special aroma, are tender and delicious, and can be stir-fried with fermented bean curd, sand tea sauce and other condiments for a unique flavor.

[Edit this paragraph] Related recipes

The young shoots can be eaten in stir-fries, soups, and hot pots. They have a special aroma, are tender and delicious, and can be stir-fried with fermented bean curd and sand tea sauce. Other condiments, unique flavor. Purple cabbage boiled salted egg soup Ingredients: 400 grams of purple cabbage, 2 salted eggs, 3 slices of ginger. Cooking: Wash the purple cabbage; remove the shells of the salted eggs. Add 1250 ml of water (5 bowls) and salted egg yolk to the wok. Bring to a boil over high heat for about 5 minutes. Add the purple cabbage and boil until cooked. Change to a simmer and add the salted egg yolks evenly, as the salted eggs already have a salty taste. , test the taste before adding salt or not, just add a little raw oil. It is both soup and dish. This amount can serve 3 to 4 people. Stir-fried purple cabbage Ingredients: 250g purple cabbage, 2 garlic, some cooking oil, a little salt Preparation method: add cold oil to a hot pan, then roll the sides of the pan to make the heat even; smash the chopped garlic and sauté until fragrant, then add Stir-fry with a little salt; put the purple cabbage into the pot, stir-fry quickly and remove from the pot. Taste: Crisp, tender and delicious, fragrant and unique in flavor. Nutrition: High in iron, copper, zinc and other trace elements, it also contains flavonoid glycosides. It has the effect of cooling blood and removing deficiency fire.