Myrica rubra soaked in wine can be used as fertilizer. Myrica rubra and Myrica rubra residue are both good organic fertilizers. The soaked bayberry is better absorbed by the soil. Myrica rubra and Myrica rubra residue can only become organic fertilizer and be absorbed by plants after rotting. Myrica rubra and Myrica rubra residue are used as fertilizers, which can be better absorbed by plants after fermentation.

Introduction of Myrica rubra

Myrica rubra: A small tree or shrub belonging to Magnoliaceae and Myrica, also known as Shengshengmei, Baitimei and Shumei, has high medicinal and edible value and is distributed in East China, Hunan, Guangdong, Guangxi and Guizhou.

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.