Gorgonian fruit is a common aquatic plant and a common herbal remedy and ingredient.

The gorgonian belongs to the water lily family and grows in lakes, ponds and other waters. It has round or heart-shaped leaves that float on the surface of the water and brightly colored flowers, usually purple or white. And the seeds of gorgonian are gorgonian rice, also known as chicken head rice, which is round and spherical in shape with many small protrusions on the surface.

In terms of herbal medicine, gorgonian is considered to have a variety of effects and is widely used in Chinese medicine clinics. As for ingredients, Gorgonzola rice can be boiled into porridge, made into pastries, etc., which not only has a unique taste but is also rich in nutrients. In addition, Gorgonzola can also be used to make Gorgonzola powder, which is one of the important ingredients for making some traditional dim sum.

Gorgonian ripening season

The ripening season of gorgonian is usually between summer and fall, depending on the region and climate conditions. In southern regions, gorgonians generally ripen between June and August, while in northern regions they may ripen a little later. During the ripening period of Gorgonzola, it can be observed that the leaves of Gorgonzola begin to turn yellow, the flowers fade, and the Gorgonzola rice matures. At this time, the gorgonian rice is dark brown or black in color, with a hard shell on the surface and a white kernel inside.

When collecting gorgonians, you need to be safe. Since gorgonians grow in water, they may have spines or toxicity from aquatic plants, so care should be taken when collecting them. In addition, gorgonians are also subject to currents in the water, and some skill and experience is needed when collecting them.