fresh bayberry can't be eaten directly. Myrica rubra is different from ordinary fruits. Myrica rubra pulp is not wrapped by shell or peel, and it grows in the open air. Although the surface of Myrica rubra looks clean, there is a lot of dust and dirt on the pulp of Myrica rubra, which needs to be cleaned before eating.

Myrica rubra:

Myrica rubra: a small tree or shrub belonging to Magnoliaceae and Myrica, also known as Shengshengmei, Baitianmei and Shumei, has high medicinal and edible value and is distributed in East China, Hunan, Guangdong, Guangxi and Guizhou. Myrica rubra originated in Yuyao, Zhejiang Province, China. In 1973, Myrica pollen was found when the Hemudu site of Neolithic Age was excavated in Yuyao, indicating that Myrica rubra grew in this area more than 7, years ago. There are more than 5 species of this genus, among which Myrica rubra, Myrica rubra, Myrica rubra, Myrica rubra and Myrica rubra are known in China, and Myrica rubra is mainly cultivated economically.

Myrica rubra, with its lush foliage, round crown and numerous red fruits in early summer, is very lovely, and it is an excellent tree species combined with landscaping. Solitary planting, cluster planting on lawn, courtyard, or row planting on roadside are all suitable; It is also ideal to use close planting to separate the space or play a shielding role. Economic use: The fruit is moderately sweet and sour. It can be eaten directly, processed into dried bayberry, sauce, candied fruit, etc., and can also be used to make wine. It has the functions of quenching thirst, promoting fluid production and helping digestion.