If there are a lot of red bayberries left, you can keep them in the freezer if you can't finish them in a short time. The temperature in the freezer is so low that bacteria are not suitable for breeding and can be preserved for a long time.

Practice: Select Myrica rubra, remove the bad ones, then clean it, soak it in salt water for about 10 minute, drain the water after cleaning, dry it, put it into fresh-keeping bags or boxes in batches, and put it in the freezer for preservation. When eating, it can be thawed before eating, or added to drinks.

If there are not many left red bayberries that can be eaten in 2-3 days, you can keep them in the refrigerator for a short time, then take as much as you eat and use them up in 2-3 days.

growing environment

Yangmeixi acid soil is native to the hillside or valley forest at an altitude of 125- 1500m in temperate and subtropical humid climate zones in China. Mainly distributed in the south of the Yangtze River valley and the north of Hainan Island, that is, between 20 degrees north latitude and 3 1 degree, it is similar to citrus, loquat, tea tree and Phyllostachys pubescens, but has stronger cold resistance than citrus and loquat.

Myrica rubra is distributed in Yunnan, Guizhou, Zhejiang, Jiangsu, Fujian, Guangdong, Hunan, Guangxi, Jiangxi, Sichuan, Anhui, Taiwan Province and other provinces in China. It is cultivated in a small amount abroad, such as Japan, South Korea and Southeast Asian countries, such as India, Myanmar, Vietnam and the Philippines.